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Standard Recipe Card STUDENT NAME:
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Method: Standard Recipe Card STUDENT NAME:
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Method: Standard Recipe Card STUDENT NAME:
STUDENT NUMBER Name of dish: Portion #: Ref.source:
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% ( Food Cost) Sales Price Food Cost %
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Method: Standard Recipe Card STUDENT NAME:
STUDENT NUMBER Name of dish: Portion #: Ref.source: Total Cost: Portion size: Portion Cost: Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Total Cost Portion Cost Method: Standard Recipe Card STUDENT NAME:
STUDENT NUMBER Name of dish: Portion #: Ref.source: Total Cost: Portion size: Portion Cost: Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Total Cost Portion Cost Method: Standard Recipe Card STUDENT NAME:
STUDENT NUMBER Name of dish: Portion #: Ref.source: Total Cost: Portion size: Portion Cost: Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Total Cost Portion Cost Method: Standard Recipe Card STUDENT NAME:
STUDENT NUMBER Name of dish: Portion #: Ref.source: Total Cost: Portion size: Portion Cost: Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Total Cost Portion Cost Method: Standard Recipe Card STUDENT NAME:
STUDENT NUMBER Name of dish: Portion #: Ref.source: Total Cost: Portion size: Portion Cost: Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Total Cost Portion Cost Method: Standard Recipe Card STUDENT NAME:
STUDENT NUMBER Name of dish: Portion #: Ref.source: Total Cost: Portion size: Portion Cost: Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Total Cost Portion Cost Method: Standard Recipe Card STUDENT NAME:
STUDENT NUMBER Name of dish: Portion #: Ref.source: Total Cost: Portion size: Portion Cost: Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Total Cost Portion Cost Method: Standard Recipe Card STUDENT NAME:
STUDENT NUMBER Name of dish: Portion #: Ref.source: Total Cost: Portion size: Portion Cost: Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Total Cost Portion Cost Method: Standard Recipe Card STUDENT NAME:
STUDENT NUMBER Name of dish: Portion #: Ref.source: Total Cost: Portion size: Portion Cost: Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Total Cost Portion Cost Method:
Assessment Tasks and Instructions
Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITXHRM003 Lead and manage people
Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details
Assessment 1 Short Answers
Assessment 2 Project
Assessment 3 Practical Observation
Assessment conducted in this instance: Assessment 1 FORMCHECKBOX 2 FORMCHECKBOX 3 FORMCHECKBOX
Reasonable Adjustment
Has reasonable adjustment been applied to this assessment?
No FORMCHECKBOX No further information required
Yes FORMCHECKBOX Complete 2.
Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
FORMCHECKBOX My assessor has discussed the adjustments with me
FORMCHECKBOX I agree to the adjustments applied to this assessment
Signature Date 2nd Assessor to complete
FORMCHECKBOX I agree the adjustments applied to this assessment are reasonable
Name Signature Date Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:
roles of and functions performed by supervisors and managers:
decision making
delegating tasks
monitoring staff
planning and organising
providing information:
organisation performance
changes in organisational policies
marketing information and targets
overall organisational objectives
plans for new equipment
rationale for management decisions
technology updates
training developments
expectations, roles and responsibilities of team members:
adhering to policies and procedures
cooperative and open communication
nature and scope of work
relationships with others in the workplace and interdependent areas of activity
reporting requirements
considerations in the individual development of staff:
change in job responsibilities
external training and professional development
formal promotion
internal training and professional development
opportunity for greater autonomy or responsibility
features of different leadership styles
features of open and supportive communication
characteristics of effective leadership
principles of teamwork and:
characteristics of effective teams
roles and attributes of team members
organisation of teams
potential team problems
benefits of effective teamwork
role and theories of motivation as they apply to the management of individuals and teams
the role of group dynamics in successful team management
forms of recognition and reward applicable to leading staff:
acknowledging individual good performance to the whole team
incentive initiatives
informal acknowledgement
presenting awards
written reports to management
types of organisational plans and planning processes.
Place/Location where assessment will be conducted
SSH to complete
Resource Requirements
Pen, Paper or computer
Instructions for assessment including WHS requirements
The assessment task for this project consists of 2 parts, Part A and Part B.
For Part A you are required to select a scenario provided in this assessment which most closely resembles your sector in the TH&E industry.
Based on the chosen sector you are required to demonstrate your ability to:
Set and measure KPIs.
Use new or innovative approaches to meet the KPIs.
Define constraints to meeting KPIs.
Know what to do if KPIs are not met.
Use appropriate methods of communication.
For Part B you are required to establish a set of evaluation criteria to monitor and evaluate the performance of staff. The following points need to be developed for Part B:
Set job responsibilities and tasks
Relate job responsibilities to specific performance indicators
Employee feedback collection
Professional development opportunities
Bonus and reward systems
Provide employees with feedback
Delegating tasks
You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved.
The responses provided in this project will form a basis for a practical observation for Assessment 3.
Statement of Authenticity
FORMCHECKBOX I acknowledge that I understand the requirements to complete the assessment tasks
FORMCHECKBOX The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
FORMCHECKBOX I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt FORMCHECKBOX 2nd Attempt FORMCHECKBOX Extension FORMCHECKBOX Date: FORMTEXT / FORMTEXT / FORMTEXT
RESULT OF ASSESSMENT Satisfactory FORMCHECKBOX Not Yet Satisfactory FORMCHECKBOX
Feedback to Student:
Assessor(s) Signature(s): Date: FORMTEXT / FORMTEXT / FORMTEXT
Student Signature Date: FORMTEXT / FORMTEXT / FORMTEXT
Assessment 2
Your Tasks:
Part A Setting managing and communicating Key Performance Indicators
For this assessment you are required to consider a scenario from your industry and then set key performance indicators (KPIs) based on this scenario. You will need to consider the business reasons for the KPIs, look at what the current KPIs are and set target KPIs to be achieved.
You will then need to:
Set and measure KPIs.
Use new or innovative approaches to meet the KPIs.
Define constraints to meeting KPIs.
Know what to do if KPIs are not met.
Use appropriate methods of communication.
If more space is required for any answer you can attach a separate page containing name, assessment date, unit title unit code and the assessment task number and attach this page with the current assessment task before submission.
Please choose ONE of the following scenarios which most closely resembles your industry.
Hospitality Scenario:
You are the supervisor of the Food and Beverage Service Team and have just returned from your monthly management meeting.
Mr. McElm, the new GM has reviewed the Sales and Customer service history from the past 12 months and accordingly developed and set new targets to improve the organisations customer service provisions and sales targets.
The following aspects will need to be addressed in the F&B section:
Current Targeted
EXAMPLE ONLY: The average per head spend currently sits at $23.00. EXAMPLE ONLY: Increase average spend to $26.50
The feedback received per 5000 customers shows 250 (5%) customers were dissatisfied with product and service provisions Improve product and service provisions pro-actively with a target of 98% within 9 months.
There have been 37 errors or discrepancies with customer accounts/wrong orders during the past 12 months which resulted in $3,950.00 of losses Maximum discrepancies must not exceed $100.00 per month F&B manager must be informed immediately
There have been 16 complaints related to cleanliness of glassware/crockery during the past 5 months No complaints related to cleanliness of glassware/crockery are acceptable procedures must be implemented to ensure this.
Tourism Scenario:
As the team leader at Bulga Bulga adventure tours you are responsible for overseeing the promotion, booking and tour guide teams of guided bus tours in outback Australia.
The managing director has set business targets he would like to see achieved over the next 12 months. They are:
Current Targeted
On average, only 50 of our 320 customers per month are repeat customers. Increase number of repeat customers to 70 per month.
In customer feedback surveys only 45% of people say they are happy with the catering on the tours. Increase percentage of positive customer surveys to 75%
Commissions from bookings through our partner agencies made up $15,000 on average per month. Increase partner agency commissions to $20,000 per month.
Events Scenario:
You are the Team Leader of the Events Management team and have received an email from your Managing Director. Part of the email reads:
------
Good Morning,
I need to draw your attention to some problems that have recently come to my attention.
On the eventmanagement.com website, our company has received 14 poor reviews out of 22. This means only 37% of people are giving positive reviews. In my opinion anything less than 80% of positive reviews is unacceptable. The 2 most common reasons given for the poor reviews are the poor quality of catering, and that events did not run on time.
We know from our own customer feedback that our customers are generally very happy with our service, so I believe getting more of our happy customers to post would be a great advantage and boost our ranking on the site. As we have almost 50 customers per month I would like to see at least half of these encouraged to post positive reviews online.
Also, our repeat customer figures show that only 5 of our 50 customers last month were from repeat business. I would like to see this increase from 10% to the industry average of 20%.
As team leader, I am relying on you to make the team aware of the problems, set targets for improvement, and see that they are achieved over the next 6 months.
Regards,
Ed Ventura,MD.
From this email the goals are:
Current Targeted
37% of people are giving positive reviews on eventmanagement.com Increase percentage of positive reviews to 80%
Unknown Get 25 new reviews posted per month on eventmanagement.com
10% of customers come from repeat business. Increase percentage of repeat customers to 20%.
Set and measure KPIs
NOTE: Please choose ONE of the previous scenarios which most closely resembles your industry to set the following KPIs.
Based on the chosen scenario, create 3 KPIs to help you monitor and manage the department.
Model Hospitality KPIs
KPI 1:
KPI Name: KPI Description: Current: KPI Target: How you will measure this KPI?
Over what time frame? KPI 2:
KPI Name: KPI Description: Current: KPI Target: How you will measure this KPI?
Over what time frame? KPI 3:
KPI Name: KPI Description: Current: KPI Target: How you will measure this KPI? Over what time frame?
Model Tourism KPIs
KPI 1:
KPI Name: KPI Description: Current: KPI Target: How you will measure this KPI?
Over what time frame? KPI 2:
KPI Name: KPI Description: Current: KPI Target: How you will measure this KPI?
Over what time frame? KPI 3:
KPI Name: KPI Description: Current: KPI Target: How you will measure this KPI?
Over what time frame?
Model Events KPIs
KPI 1:
KPI Name: KPI Description: Current: KPI Target: How you will measure this KPI?
Over what time frame? KPI 2:
KPI Name: KPI Description: Current: KPI Target: How you will measure this KPI?
Over what time frame? KPI 3:
KPI Name: KPI Description: Current: KPI Target: How you will measure this KPI?
Over what time frame?
New or innovative approaches to meet the KPIs
For each KPI, outline the steps that you think need to be taken to achieve the KPI. You might need to employ innovative approaches (procedures, processes, systems, technology, etc) to make sure that you and your team achieve each KPI.
KPI Target Steps involved to achieve this KPI.
Increase total sales per head from $23 to $26.50 per head. Selling drinks is key to increasing sales per customer. Wait staff need be pro-active;
Knowledge of specials and menus.
Employing suggestive selling methods.
KPI Target 1 KPI Target 2 KPI Target 3
Constraints to meeting KPIs.
What could prevent you (organisational constraints) from implementing these new techniques? What needs to be considered?
What to do if KPIs are not met.
What will you do if you identify that staff members struggle or do not achieve the set targets? Think about the technique you would use to find where the problem lies, who you would communicate with and the steps involved in finding a solution.
Methods of communication.
What methods of communication will you use to communicate the KPIs to your team?
Part B Performance Review
Performance reviews are used by managers and supervisors to give and receive feedback from staff.
In this part of the assessment you will create a set of evaluation criteria to monitor and evaluate your staff. You will need to:
Set Job Responsibilities and Tasks
Relate job responsibilities to specific performance indicators
Employee Feedback
Professional Development
Bonus and Reward Systems
Provide employees with feedback
Delegating tasks
Set Job Responsibilities and Tasks
Choose one Job Role within your department and document the responsibilities for that job role. Use the following example as a guide:
EXAMPLE: Roles and responsibilities
JOB TITLE Responsibilities
Head waiter Provide table service to tables.
Abide by responsible service of alcohol laws.
Comply with all workplace health and safety guidelines.
Train junior staff on customer service and upselling techniques.
Act as a positive role model by offering excellent customer service.
Supervise junior staff during table service.
Monitor billing and payments of orders during service.
Delegate job tasks to other waiting staff.
JOB TITLE: Responsibilities
Relate job responsibilities to specific performance indicators
Using the job responsibilities you listed in part A, create specific performance indicators.
You will need to:
State what the indicator is
Document how the indicator will be measured
Example:
Performance Indicator: How this will be measured:
Delegate job tasks to other waiting staff. All waiting staff to know their own role and tasks for each shift.
Performance Indicator: How this will be measured:
Performance Indicator: How this will be measured:
Performance Indicator: How this will be measured:
Employee Feedback
List 3 methods you can employ to encourage employees to give you open and honest feedback, and give an example of each:
EXAMPLE:
Method: Example:
Staff meetings During each staff meeting devote time to asking for ideas or contributions from staff.
Acknowledge staff who have given feedback.
Method 1-3: Example:
1.
2.
3.
1.
2.
3.
Professional Development
Training and development should help solve problems or skill shortages in the department and improve both the staff member and the business.
List 3 techniques which you can use to identify problems or skills shortages in your department, which will help you determine training needs.
EXAMPLE:
TECHNIQUE TO IDENTIFY PROBLEMS OR SKILLS SHORTAGES:
Using customer feedback surveys. Customers making complaints might point you to a problem with products or service, which may highlight gaps in an individuals knowledge or skills.
Bonus and Reward Systems
What is the purpose of a reward system?
List 3 different ways you can reward your employees. For each reward type list any positive or negative aspects associated with the type of reward.
Reward Positive Negative
1.
2.
3.
1.
2.
3.
1.
2.
3.
Provide employees with feedback
You should provide feedback to your staff on a regular basis. The method you use to provide feedback might depend on the time the employee has worked for you, and the context of the feedback you need to provide.
For each of the following, give an example of a method of feedback (continuous, public, private) you could use to provide feedback to the employee.
EXAMPLE:
Work Scenario Feedback Method
Training a new employee. Continuous positive feedback is needed as each task is learned and completed.
New employees can feel anxious if they are not clearly shown what to do, and given praise as they learn the ropes.
Work Scenario 1 Feedback Method
Indicating the progress of the team in relation to meeting KPIs.
Work Scenario 2 Feedback Method
The worker needs to be spoken to after a period of poor performance.
Work Scenario 3 Feedback Method
Yearly review process.
Delegating tasks
List 3 tasks you must delegate as a manager/supervisor in your department. For each task, define the benefits to delegating this task:
EXAMPLE:
Task Benefits of delegation
Supervision of waiting stuff during table service Saves my time during service.
Increases morale of head waiter.
Creates professional growth for head waiter.
Task 1 Benefits of delegation
Task 2 Benefits of delegation
Task 3 Benefits of delegation
Assessment Tasks and Instructions
Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITXHRM003 Lead and manage people
Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details
Assessment 1 Short Answers
Assessment 2 Project
Assessment 3 Practical Observation
Assessment conducted in this instance: Assessment 1 FORMCHECKBOX 2 FORMCHECKBOX 3 FORMCHECKBOX
Reasonable Adjustment
Has reasonable adjustment been applied to this assessment?
No FORMCHECKBOX No further information required
Yes FORMCHECKBOX Complete 2.
Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
FORMCHECKBOX My assessor has discussed the adjustments with me
FORMCHECKBOX I agree to the adjustments applied to this assessment
Signature Date 2nd Assessor to complete
FORMCHECKBOX I agree the adjustments applied to this assessment are reasonable
Name Signature Date Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:
roles of and functions performed by supervisors and managers:
decision making
delegating tasks
monitoring staff
planning and organising
providing information:
organisation performance
changes in organisational policies
marketing information and targets
overall organisational objectives
plans for new equipment
rationale for management decisions
technology updates
training developments
expectations, roles and responsibilities of team members:
adhering to policies and procedures
cooperative and open communication
nature and scope of work
relationships with others in the workplace and interdependent areas of activity
reporting requirements
considerations in the individual development of staff:
change in job responsibilities
external training and professional development
formal promotion
internal training and professional development
opportunity for greater autonomy or responsibility
features of different leadership styles
features of open and supportive communication
characteristics of effective leadership
principles of teamwork and:
characteristics of effective teams
roles and attributes of team members
organisation of teams
potential team problems
benefits of effective teamwork
role and theories of motivation as they apply to the management of individuals and teams
the role of group dynamics in successful team management
forms of recognition and reward applicable to leading staff:
acknowledging individual good performance to the whole team
incentive initiatives
informal acknowledgement
presenting awards
written reports to management
types of organisational plans and planning processes.
Place/Location where assessment will be conducted
SSH to complete
Resource Requirements
Pen, Paper or computer
Instructions for assessment including WHS requirements
You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved.
Statement of Authenticity
FORMCHECKBOX I acknowledge that I understand the requirements to complete the assessment tasks
FORMCHECKBOX The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
FORMCHECKBOX I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt FORMCHECKBOX 2nd Attempt FORMCHECKBOX Extension FORMCHECKBOX Date: FORMTEXT / FORMTEXT / FORMTEXT
RESULT OF ASSESSMENT Satisfactory FORMCHECKBOX Not Yet Satisfactory FORMCHECKBOX
Feedback to Student:
Assessor(s) Signature(s): Date: FORMTEXT / FORMTEXT / FORMTEXT
Student Signature Date: FORMTEXT / FORMTEXT / FORMTEXT
Assessment 1
Your Task:
Answer the following questions below. All questions must be answered.
Question 1
List 5 roles and functions performed by supervisors and managers:
Answer may include (but not limited to):
Note: Trainer may also use knowledge of job functions, such as Supervise F&B Staff, Monitor waiting staff, etc.
Question 2
Match the leadership style on the left to the description on the right:
Authoritarian or autocratic leadership
Participative or democratic
Laissez-faire style
Transactional leadership
Transformational leadership
Situational leadership
Gives guidance to the team, but also seek their input and opinions when making decisions.
Involves somebody speaking from a position of power and exercising tight control over their subordinates.
Involves giving people a job and a possible direction and letting them do it themselves.
Involves modifying your style of leadership to suit the particular situation.
Involves setting out clear goals and objectives, along with the corresponding rewards and punishment.
The leader will offer some kind of personal transformation to the follower.
Question 3
List 4 important skills (or characteristics) of members of an effective team:
1.
2.
3.
4.
Question 4
List the 3 individual job roles of members in YOUR team, and describe what each role does.
Job Role 1: Job Function:
Job Role 2: Job Function:
Job Role 3: Job Function:
Question 5
List 4 common problems teams may encounter.
1.
2.
3.
4.
Question 6
What does Group Dynamics mean?
Question 7
List 6 advantages of working as a team, as opposed to working individually.
1.
2.
3.
4.
5.
6.
Question 8
As a leader, the most important part of being a leader is setting a good example. Why is this?
Question 9
List 3 ways you can act to send a positive message to your team as a leader:
1.
2.
3.
Question 10
What is a managers role in achieving company goals?
Question 11
Why must you show your staff that you support the business goals?
Question 12
List 4 reasons why treating people with integrity, respect and empathy will help you manage your team.
1.
2.
3.
4.
Question 13
If you dont treat people with respect (for example use fear and threats) this can have a negative effect on your team. List 4 examples of how lack of respect can negatively impact on a team:
1.
2.
3.
4.
Question 14
Fill in the following gaps
There are 3 types of goals you need to set, they are;
term
term
term
Question 15
List 3 methods you could use to help your team to monitor the progress of meeting goals:
1.
2.
3.
Question 16
Setting KPIs helps to keep the organisational goals, in line with the plans and objectives of your team.
List 3 good KPIs that might help your team achieve the organisational goals.
1.
2.
3.
Question 17
Why is setting a KPI of increased sales a bad KPI for helping your team achieve business goals?
Question 18
What type of communication methods can you use to help a team become more independent (and take responsibility for their own work)?
1.
2.
3.
Question 19
You must inform staff of what is expected in their individual role or activities they undertake. One example is making sure you have told them expected outcomes list 4 other aspects you must clearly communicate to them:
1.
2.
3.
4.
Question 20
How can encouraging open communication and innovative thinking help your team meet goals?
1.
2.
3.
Question 21
List 3 innovations in the hospitality industry, that you may discuss with your team:
1.
2.
3.
Question 22
Why is encouraging and rewarding staff important?
Question 23
List 3 ways to reward individual or team performance.
1.
2.
3.
Question 24
List 3 benefits of communicating with your staff and involving them in making decisions.
1.
2.
3.
Question 25
List 3 ways to show your employees that you support and value open communication within the team
1.
2.
3.
Question 26
As a manager or team leader you need to communicate the important ideas, plans and objectives. List 3 pieces of data or information the team may need full access to.
1.
2.
3.
Question 27
How does having your team fully informed about business objectives and goals help the business?
Question 28
When someone has a criticism of your teams performance why does this reflect badly on you?
Question 29
What does using feedback provide team members with?
Question 30
Finish this sentence. If the employee has done a good job, then the feedback should be......
Question 31
Finish this sentence. If you need to provide criticism to an employee, then the feedback should be......
Question 32
List 3 benefits of delegation
1.
2.
3.
Question 33
List 3 reasons managers dont delegate.
1.
2.
3.
Question 34
How does increasing an employees level of responsibility gradually help the employee overcome some barriers to delegation?
Question 35
Why is it important to make an effort to develop individuals within your team?
Question 36
List 3 ways you can help individuals develop within a team
1.
2.
3.
Question 37
You can use KPIs which can help you monitor team performance, to make sure your team is progressing towards achieving goals. What does KPI stand for?
Question 38
KPIs should conform to the SMART principle. What does S.M.A.R.T. stand for?
Question 39
How often should you provide coaching or mentoring to your team?
Question 40
List 2 aspects which can affect how much coaching or mentoring a person may need.
1.
2.
Question 41
When it comes to motivation what is more important to most people than money?
Question 42
Why is recognising and rewarding good performance important?
Question 43
List 3 methods to reward good performance of team members:
1.
2.
3.
Question 44
What are motivational theories?
List 3 examples of motivational theories
1.
2.
3.
