SITXMGT001: Explain The Purpose Of A Work Schedule And Why It Is Important: Monitor Work Operations Assignment, VU, Australia
University | Victoria University [VU] |
Subject | SITXMGT001: Monitor Work Operations |
Task 1:
Your answers to each question.
Question 1
a) Explain the purpose of a work schedule, and why it is important.
b) Explain the difference between a work schedule and a jobs checklist
Question 2
Describe what happens during the following three procedures undertaken at the end of a service period:
a) Station and equipment cleaning
b) Post service debrief
c) Storing and disposing of food
Question 3
What organizational documentation shows how to present dishes for service?
Question 4
Explain the purpose of a mise-en-place list and how it helps staff to manage their workload and meet organizational procedures.
Are You Searching Answer of this Question? Request Australian Writers to Write a plagiarism Free Copy for You.
Question 5
Belle is the head chef at a small bistro. Part of her role is to monitor the progress of junior staff and apprentices, along with reporting on staff performance in general. Explain what kinds of records she will need to keep regarding their progress.
Question 6
a) Explain the concept of quality assurance.
b) What procedures and policies used in a commercial kitchen contribute to quality assurance?
Question 7
a) Describe how you can identify quality issues when issuing food?
b) Discuss how you would manage the following issues to ensure they have a minimum impact on operations and service levels?
Question 8
While at a recent trade fair you see demonstrations of a new technology/equipment that really excites you and you think that your workplace would benefit from it. You can think of plenty of ways it would cut down on cooking times and how you could create innovative new dishes with it. Explain how you would tell your colleagues about it and get their agreement to trial the new technology/equipment.
Get Solution of this Assessment. Hire Experts to solve this assignment for you Before Deadline.
Question 9
You have been asked to contribute ideas for new menu items to an upcoming planning meeting with other chefs and management at the upscale restaurant where you work. Explain how you will prepare for the meeting so that you can provide good, evidence-based information and suggestions that will support the ongoing success and improvement of the restaurant.
Question 10
Explain how managers/supervisors/team leaders can ensure their day-to-day work activities assist the business in achieving its organizational goals. Ans:
Question 11
List three ways supervisors can learn about current and emerging trends which might present opportunities for their business/department/team? Ans:
Question 12
a) There are three important reasons why restaurants should make every effort to minimize food waste. List and explain why they are so important.
b) Discuss one way you can reduce how much food is wasted in the day-to-day operations of a commercial kitchen.
Question 13
Explain the key elements of successful delegation.
Stuck in Completing this Assignment and feeling stressed ? Take our Private Writing Services.
Get Help By Expert
AustraliaAssignmentHelp.online experts present the best operations management assignment writing services for university learners at the best prices ever. Our Victoria university assignment writers fulfill all your work well in the given time, we also offer Case study help, Coursework help, Report writing help, Dissertation help, and many more. You just need to upload your (SITXMGT001) Monitor Work Operations assignment by mail and receive the best work ever.
Recent Solved Questions
- Calculate The Amount Or Volume Of HFA-134: Advance Medicine Formulation Assignment, ANU, Australia
- SITXFIN003: You are the Assistant Manager of TIV Restaurant have been Set a Food Budget: Manage Finances Within a Budget Assignment, VU, Australia
- 21856: Identify your current capabilities relevant to the course and career goals and list your professional: Career and Portfolio Planning Assessment Brief, UTS, Australia
- Find a Minimum of 4 Hazards and Complete the Draft Hazard Register: Security and Risk Management Report, ANU, Australia
- SITXWHS003: Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and conditions relating to the submission of your assessment task: Commercial Cookery Assignment, VU, Australia
- Explain who healthcare providers can report to for difficulties complying with legal and ethical responsibilities: Emergency Medical Service Essay, VU, Australia
- Brad is Planning a Short 3 day Holiday in Wellington, NZ (traveling next month): Software Development Assignment, MU, Australia
- How can nurses help improve patient health and well-being in Aotearoa, New Zealand? In New Zealand, an essential part: Nursing Essay, VU, Australia
- NURS2006: This Assignment Requires You To Discuss A Clinical Problem And Construct: Clinical Governance And Practice Development Essay, UN, Australia
- BSBCUS301: The observation checklist is used by your workplace supervisor to observe you demonstrating the application of the required skills: Practical Observation Assignment, TAFE, Australia