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 - 2^nd Round
• 7 - 3^rd 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:

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