please answer all parts of thise question within 30 minutes. make sure the explanation and reasons are explained in very detailed manner , Attempt the answer only if your are 100% sure that its correct. else leave it for other tutor otherwise i will give negative ratings and will also report your answer for unprofessionalism. Make sure the answer is 100% correct and is not copied from anywhere. ATTEMPT THE QUESTION ONLY IF YOU ARE 100% CORRECT AND SURE. ELSE LEAVE IT FOR ANOTHER TUTOR. BUT PLEASE DONT PUT WRONG ANSWER ELSE I WILL REPORT.

CASE 9B: Order Up! As chief executive chef of a large, national, themed restaurant chain, hoping to go international in the next five years, Koptra Galwal worked hard to inspire the restaurant's employees. He planned to expand the number of restaurants, improve profitability, and enhance all aspects of customer service. His active leadership style matches his big plans, but many have commented on his ability to lead top down and the bottom up. Galwal's top-down style was evident in his approach to assessment of organizational decisions. His bottom-up approach showed as he recruited from the nation-wide chain of restaurants to find employees willing to participate in and report on benchmarking customer service, menu items, and competitive advantages. He knew in his heart that employees working in the company's restaurants were the ones who innovated on a daily basis, as he once had while working as a chef in the back of the house. Galwal is confident working simultaneously in multiple directions, but not all of his supervisory management team was. It took a while for everyone to adjust to information flowing in from far-flung locations and from the bottom up as well as the top down, but eventually the culture took hold in the organization. His supervisors were also encouraged to develop and implement new ideas to add to the corporate body of knowledge. He sets the direction but he delivers in the process he has developed and so he lets his people run with their ideas. Galwal is also a stickler for detail. He reviewed companywide training procedures for front-of-the-house employees and found wide variation in the normative behaviors of multiple locations of the restaurant chain. He sought input and then designed the menu as well as the script for hosts and hostesses in his restaurants in an attempt to provide a feeling of familiarity for customers regardless of where in the country they dined. He established back-of-the-house procedures for cooks and food prep and sanitization employees based on his considerable personal experience in the food services industry. 2b.Recommend a n. tivational approach that would best suit Galwal's objectives and explain why your recommendation would be an effective approach. 3a.What would you consider to be the most effective performance appraisal method to be utilized that would benefit both Galwal and his employees? 3b.Is there a gap in how grievances are handled by Galwal? Explain