Securing Higher Grades Costing Your Pocket? Book Your Assignment at The Lowest Price Now!

  • +1-617-874-1011 (US)
  • +44-117-230-1145 (UK)
Online Customer Service
Follow Us:

SITXHRM003 Lead and manage people Case study

HOSPITALITY

SITXHRM003

Lead and manage people

Assessment Tool 2 of 3: Case study

Instructions

  1. Make a copy of this document. Name it SITXHRM003 _[Your Name]_AT 2 of 3_submission1 (if your first attempt, submission2 if your second etc.)
  2. Complete the cover sheet and sign the declaration of authenticity. Your submission will be rejected unless both of these are completed. Rejection may mean a delay in your submission and the imposition of a late fee which must be paid before your work will be marked.
  3. Before you begin any of the Tasks, read over the entire Assessment Tool from beginning to end, through all the Tasks, to get an understanding of how the project unfolds. This will also help you with planning Tasks.
  4. Complete all sections below where you are asked to provide answers.
  5. You need to submit this document when you have completed all sections. You need to upload the document to Moodle by clicking on the link named SITXHRM003_AT 2 of 3_Submission link. You MUST keep the original of this document somewhere safe.

Some of the evidence you need to provide will be:

Part 1 – Develop team commitment and cooperation

Background

Culinary Food Competition for Star Casino

You are the team leader and part of three (3) member team whom have to compete in an annual Hotel competition at Star Casino.

The competition takes place every year and this year it’s your turn to compete, as this showcases the skills and talent in our Kitchens and as part of professional development, we encourage staff and team members to participate.

As contestants In the Competition (Chef’s), you will demonstrate your skills in a rich mixture of flavours, colours, textures and aromas that has a distinct character and is as unique as Queensland meats, produce and seafood. the various destinations the Region comprehends. Culinary competitions constitute a perfect vehicle to foster the evolution of the food and beverage sector. They also represent a unique opportunity to learn from other countries and colleagues. More importantly, these competitions contribute to showcase cuisine as a vehicle to promote the Hospitality and Culinary industry better understanding of domestic and international tourists and visitors.

It will take place in 12 weeks starting from today and is going to be held at the Sunshine Coast Arts and Exhibition and Convention Centre.

Each team will need to prepare an entrée, main and dessert course.

Important Events/Dates to be noted for completion in your calendar:

  • 1 - Registered entries must be submitted
  • 2 - Candidates will be notified of registration by email
  • 3 - Reply confirmation email that you are attending the competition
  • 4 - Candidates will submit all recipe cards and Run sheet for Competition
  • 5 - First round of the competition
  • 6 - 2nd Round
  • 7 - 3rd Round
  • 8 - Final Round and Awards ceremony

Your team for the competition

  • Team Leader (you) Head Chef
  • Team member 1 (Jane) Deputy Chef
  • Team member 2 (Bobby) Junior Chef
  • Team member 3 (Maria) Junior Chef

Policy for Competition

All candidates must follow the Rules for the competition, if anyone is not following the rules they may-be disqualified from competing.

Procedures of the Competition

Registration must be completed and all paperwork submitted prior to competition starting.

Rules of the Competition:

  • Correct Uniform must be worn at, all time’s
  • Team leaders must demonstrate communication with all team members
  • Considers work flow timing and follow up
  • Chemical and SDS must be used correctly
  • Considers exactness, quality, creativity, quantity, consistency, uniformity, portion size.
  • Creativity, knowledge of culinary skills, and fundamentals, uniformity, knife skills, proper use of ingredients, display of various techniques.
  • Food safety must be followed at all time
  • Correct temperature control is required
  • Correct method of cookery must be used
  • Flavour, texture, ingredient compatibility, nutritional balance, right temperature internal Hot food hot Cold food cold.

Chef(s) Equipment:

Will have access to station/kitchen. Stations can have two three 3mtr. tables covered with waterproof cover.

  • 1 set of HACCP Colour cutting boards
  • 4 burner stoves
  • Combi oven
  • Mixer
  • Fridges/coolroom/freezer
  • 2 trash containers one for trash, one for food surplus.

4 hours preparation will be available, and the end of which the first course must be served. 20 minutes after the first course, the second course will be served. 20 minutes after the desserts will be served. The time will be checked at the beginning of the service time. At the end of service, a further 15 minutes will be available for cleaning and final kitchen judge’s inspection.

Marking/Score:

Item

Points

Menu Presentation and Execution

Sanitation

Organisation and Leadership

Organisation and Support

Service expedience

Service support

Presentation

Use of specified ingredients

Professional skills

Taste and texture

Time to complete the dishes

15

5

5

5

5

5

5

10

10

10

10

Context

Prior to allocating roles and responsibilities to your team, you need to develop team commitment and cooperation in order for your team to excel in the competition.

Task 1 Short, medium and long-term plan and objectives

Outline the short, medium and long-term plan and objective of participating in the competition.

Task 2 Reward system

Write how you, as the team leader will reward individual and team efforts and contribution from participating in the competition. You need to list at least 3 rewards.

Task 3 Communicating with your team

Compose an email to your team outlining information about the competition and the short, medium and long-term plans and objectives and the reward system that you have developed in Task 1.

This will require you to seek information from about the competition from the case study and share this information with your team. It is important that you clearly communication your plan and objectives with your team and seek input from them prior to developing a detailed team work plan for the competition.

Please send your email to SITXHRM003@queensford.edu.au

Assessor Feedback

S

NS

Feedback (MUST be provided if NS is selected)

Part 2 – Develop a team plan

Fast forward: Your team has indicated that they are happy with your plan and objectives and now you can start on developing a team plan (shift schedule). You need to submit your team plan for the competition by March 10th.

Develop a team plan (shift schedule), for the first round of the allocating each team members (including you) roles, responsibilities and tasks for the first round of competition.

This will require you to prepare and document a clear team plan (schedule) where you are using your planning and organisational skills to ensure that all activities that are an important part of the competition are developing and integrated.

Team Plan (Shift Schedule) Culinary Competition

Time

Location Sunshine Coast Exhibition centre

Activity

Responsibility

Team Member

Identify the desired performance levels of the team.

Identify how these performance levels will be achieved.

Provide guidance and direction to the team.

Measure progress towards the desired performance levels.

By establishing clear goals

Expectations

Providing the support to meet those goals

Encourage cooperation

Commitment to the team.

Collaboration to establish the team plan

Allowing team input fosters ownership

Belief in the objectives and goals to be achieved

Part 3 – Delegate roles, responsibilities and task to your team

Task 1 Delegate tasks, roles and responsibilities

Part of your role as team leader is to communication to your team your expectations, and their roles and responsibilities and tasks that are required.

You are to compose an email to your team. In your email, outline that you are attaching the team plan (shift schedule) for the first round of the competition and are seeking feedback from them about the roles and responsibilities that you outlined in the plan for each team member.

Remember, you are seeking their feedback as this will encourage your team members to take responsibilities for the work/task that you have delegated them.

Ensure that you attach a copy of your team plan to the email. Please Cc SITXHRM003@queensford.edu

Assessor Feedback

S

NS

Feedback (MUST be provided if NS is selected)

Task 2 Barriers to delegation

You have been informed that Maria is currently away on leave for the next week and has not been informed about her roles and responsibilities while participating in the competition and you need to submit the team plan (shift schedule/run sheet) for the competition before she returns to work.

Role play with your team member Maria how you will overcome the barriers to delegation. Also write a brief response about how you overcame this identified barrier to delegation.

Assessor Feedback

S

NS

Feedback (MUST be provided if NS is selected)

Part 4 – Manage team performance

Task 1 Team member skills

You delegated the development of dessert recipe cards to Bobby. Bobby has completed the dessert cards ready for the deadline of March 10th. Bobby has met with you to go through the dessert.

Evaluate the poached pears receipt card that Bobby has provided to you and discuss all areas that need to improve:

Assessor Feedback

S

NS

Feedback (MUST be provided if NS is selected)

Task 2 Opportunities for improvement

You are about to meet with Bobby again, to discuss the poached pears recipe card and what was missing in order to provide Bobby with an opportunity to improve his knowledge of the recipe card. Email Bobby the mistake you have identified, along with ideas on how to improve his recipe knowledge before you meet.

Task 3 Monitoring performance

You have been monitoring Jane’s performance over the last few rounds of the competition. Jane has been delegated the presentation of dishes and you have noted the following performance:

  • Round 1, loss of three (3) points for the presentation of dishes

Discuss how you plan to ensure that Jane improvements, in order to achieve the goal of scoring more points in the competitions, as more points will achieve the objective of potentially wining the competition (your goal).

Task 4 Motivating your team

Congratulations, you have made it to round 3 of the competition.

You are to compose an email to your team. In your email, you need to motivate each member of your team in to achieve results in your round, as your long-term goal was to win the competition.

Part 5 – End of the competition

The competition has finished and while your team did not win, your team members worked well together and had fun at the time.

Task 1 Certificate of appreciation

Develop a certificate of appreciation that will allow you to reward and recognise the effort, contribution and achievement of your team. Your certificate of appreciation should include the name of the competition, the name of your team member and why you are rewarding/recognising their contribution.

Take a screenshot of the certificate and paste this in the box below.

Assessor Feedback

S

NS

Feedback (MUST be provided if NS is selected)

Task 2 Email your team members

You are to compose an email to your team. In your email, address the individual and team efforts and contributions made throughout the competition and outline the attached certificate of appreciation. Remember you are providing them with recognition for their efforts and achievements.

Ensure that you attach a copy of your certificate of appreciation to the email. When you email your team, make sure you Cc SITXHRM003@queensford.edu.au into the email

Assessor Feedback

S

NS

Feedback (MUST be provided if NS is selected)

Part 6 Observation Checklist

Student Name:

Date of assessment

Marking criteria – this table is to be completed by assessor ONLY

TASK:

Skill, behaviour or task to be observed to industry standard

Did the student …

Date of assessment

Satisfactory

Not Satisfactory

Assessor Comment

If any column is marked NS, a comment is mandatory and detailed explanation of what was observed must be given.

1

Delegated and explained tasks/goals to a team as per team plan.

2

Used reasoning through looking at the facts and figures in front of them (decision-making skills) to help make decisions when discussing the plan with the team

3

Provided information to the team about the tasks that have been delegated to them, including how they have planned and organised tasks for the first round of the competition (based on the structure/rounds of the competition)

4

Sought and responded to feedback from the team around:

· The allocation of work with the team plan

· The effectiveness of their communication within the team

· Any efficiencies or deficiency in the way they have planned and organised for the first round of the competition

5

Acted as a positive role model when interacting with the team in a positive and professional manner that encourages innovation from team mates.

6

Showed support and commitment for team and organisation by ensuring the team where aware of the structure of the competition (rounds) and scoring requirements and expectations of the industry

7

Showed open and supportive communication with their team through listening to others and taking their feedback/input on board when discussing the tasks that were delegated to each team member

8

Provided coaching and mentoring and motivation to the team in order to complete the tasks for the first round of the competition

9

Represented the team and their interest at the competition by ensuring appropriate tasks were delegated to them accordingly.

10

Overcome any communication barriers by providing clear instructions/plans and delegated clear work instruction to the team

Assessor Feedback:

S

NS

Feedback (MUST be provided if NS is selected)

Assessor Name:

Date:

Signature:

Download Sample Now

Earn back money you have spent on downloaded sample



Upload Document Document Unser Evaluion Get Money Into Your Wallet



Cite This work.

To export a reference to this article please select a referencing stye below.

Urgent Homework (2021) . Retrive from http://www.urgenthomework.com/sample-homework/sitxhrm003-lead-and-manage-people-case-study

"." Urgent Homework ,2021, http://www.urgenthomework.com/sample-homework/sitxhrm003-lead-and-manage-people-case-study

Urgent Homework (2021) . Available from: http://www.urgenthomework.com/sample-homework/sitxhrm003-lead-and-manage-people-case-study

[Accessed 16/10/2021].

Urgent Homework . ''(Urgent Homework ,2021) http://www.urgenthomework.com/sample-homework/sitxhrm003-lead-and-manage-people-case-study accessed 16/10/2021.


Want a fresh copy of this Assignment

Resources

  • 24 x 7 Availability.
  • Trained and Certified Experts.
  • Deadline Guaranteed.
  • Plagiarism Free.
  • Privacy Guaranteed.
  • Free download.
  • Online help for all project.
  • Homework Help Services
Tap to Chat
Get Instant Assignment Help
Tap to Chat
Get Instant Assignment Help