SITXHRM003 - Lead and manage people Assessment

Case Study 1 - Chef 

The head chef at a leading five star hotel in the city has to plan and organise a three course lunch menu for Mother’s Day. The hotel anticipates the restaurant will be full as restaurant reports, and feedback from staff, indicate the past two years Mother’s Day functions were booked out.

The restaurant can comfortable seat 150 covers and is on the fourth floor of the hotel. Some of the planning aspects for the chef to consider include. 

• How many people will book for this year’s Mother’s Day function?
• How much each person is being charged?
• What budget does the chef have?
• What will the menu be?
• How difficult will the mise en place be?
• How many staff does the chef have?
• What skill level does the kitchen staff have?
• How will the kitchen present the food?
• What system will the kitchen use to serve the food?
• Will the food be plate service of buffet style?
• Will there be canapés or hors d’oeuvres?
• What ingredients are in season and good value?
• Were there any problems at last year’s Mother’s Day function?
• Will there be any special requests such as dietariy requirements or children’s meals required?
• When will the raw ingredients eb delivered?
• How and where will they be stored?
• What can be prepared ahead of time and when?
• Where will the prepared product be stored?
• How will it be cooked?
• Who will cook it?
• Do they have the required skill level? 

The kitchen needs to monitor:

• The food is served at the correct time.
• The portion sizes on each plate are the same
• Each dish looks the same
• Food is served hot
• Hot food goes onto hot plates
• Cold food goes onto cold plates
• Food presentation is attractive
• Food is served in a timely manner
• Food is served in a safe and hygienic way
• There is enough food for each guest
• Vegetarian or vegan dishes are available
• Children’s meals are served first
• Any dietary requirements are provided for

Case Study 2 – Restaurant Manager

 The Restaurant manager at the same leading Five Star Hotel in the city also has to plan and organise how this years three course lunch menu for Mother’s Day. Remember the hotel anticipates the restaurant will be full as Restaurant reports, and feedback from staff, indicate the past two year’s Mother’s Day functions were booked out.

The restaurant can comfortably seat 150 covers and is on the fourth floor of the hotel. Some of the planning aspects for the Restaurant manager to consider include

• How many people will book for this year’s Mother’s Day function?
• What time will guests start to arrive?
• Are drinks and alcohol included in the price?
• Will drinks be served at the table, or will guests help themselves with wine, beer and soft drinks just placed on the table?
• What time is the food served?
• How long will it take to set up the room for lunch?
• How many staff does the restaurant manager have?
• What labour budget does the restaurant manager have?
• Does Front of House staff have the necessary skill levels for set up and service?
• What system will the kitchen use to serve the food?
• Will the food be plate service or buffet style?
• Were there any problems at last year’s Mother’s Day function?
• Will there be any special requests such as Dietary requirements or Children’s meals required?
• How will guests be organized?
• Will there be flowers on the table?
• Do any guests have disabilities or difficulty walking?
• Will there be another function later that day?
• Will the restaurant need to be reset for dinner?
• How many staff will the manager need to reset the room?
• Do they have the required skill level?

 The Restaurant Manager has to monitor

• Guests are seated at the correct tables
• Each place setting has the right cutlery and glassware for the food and drinks
• Each table has flowers
• Each place setting looks the same
• Guests are shown to their tables in an organised and efficient manner
• Emergency exits aren’t
• Service staff understands their roles and responsibilities
• Kitchen and Service staff work together to ensure the efficient service of the food
• Each staff member knows what each dish is and its basic ingredients

Part C (For Both) – Post monitoring/ observation. Evaluating the monitoring processes

1. Provide an overview of the efficiency and/or deficiency of the workplace practices
   1. What worked well?
   2. What did not work well and why?
2. How effective was the communication:
   1. Between you and individual team members
   2. Between you and team
   3. Amongst the team
3. How effective was the allocation and delegation of tasks to individuals and the team overall? What were the shortfalls or weaknesses you have identified, and which actions will you take to overcome these?
4. What feedback have you provided? To whom?
5. What feedback have you received from individuals, and the team overall?
6. How have you used feedback received and in which instances? How will you use feedback received for future services as part of continuous improvement?