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1. Give 3 examples of Management activities done by each:

- Executive Chef:

1. In charge of menu creation, rotation and prices based on business sales, clientele and season.

2. Oversees purchasing needs for kitchen in regards with food, beverage and equipment.

3. Usually does the hiring of sous chefs and line cooks in restaurants to ensure that staff have proper experience needed to work in the kitchen.

- Sous Chef:

1. Manages Line Cooks and Kitchen workers such as Dishwashers in their daily tasks - looks over their work if it is being done properly. (Delegating)

2. Usually runs expo, assembles dishes and hands it to food runners to deliver food to tables. In charge of getting food out of the kitchen.

3. Make sure that the kitchen is running smoothly, may need to jump in on certain areas such as hot apps, grill, bbq if extra help is needed.

- General Manager

1. Maintains Bistro operations by preparing standard operating procedures and ensures that employees are adhering to the company’s policies

2. Responsible in recruiting, selection and hiring, training, and evaluation of employees.

3. Maintains the budgeting, food audit and inventories and cost control for front of house and back of house

- Dining Room Manager

1. Ability to perform role as needed and required

2. Responsible in working with the Executive Chef in regards to updating, reviewing and printing of weekly menu

3. Make sure all dining room employees are in proper uniform at all times

2. What management level is each one?
- Top-Level Manager – General Manager
- Middle-Level Manager – Executive Chef
- Lower-Level Manager – Sous Chef
- Lower-Level Manager – Dining Room Manager

3. List tasks using -Planning, Organizing, Leading & Controlling to carry out a Birthday Party this weekend?
PLANNING
- Make list of materials needed for birthday party such as: balloons, decorations, ideal food to be served, guest list, reservation needs
ORGANIZING
- Handing out responisibilities for each task (such as: cooking, serving food, coat check, setting up tables),
- Dealing with paper work nd making sure they stay withing their budget
LEADING

- Will need a specific manager to direct staff regarding their responsibilities before/during/after the party
- Specific manager will be in charge of dealing with guests needs, conflicts and questions
CONTROLLING
- Specific manager in charge will need to communicate with staff regarding their duties and responsibilities, making sure they are being accomplished as planned
- Manager on duty should ensure that the party's program/itinerery is being properly followed to stay on schedule

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1) First executive chef takes 40-60 minutes to make policies and procedures for his team then he spend most of his time to supervising sous chef about 4-5 hours and then after that he continue supervising the line until it finished up moving ahead toward the hands on cooking it takes about 3-4 hours to prepare the food for 500 people and then for  employee development activities like  presenting the food and it takes upto 45 minutes.
2)Firstly the chef have to plan about the event and coordinate each member of team. he looks after some of the tasks such as, running the restaurant and managing to plan the menus or creates new dishes and aslo oversee kitchen staff with appropriate safety and hygiene standards

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names: Sabrina Rizzo 300948532
Sukhmnapreet kaur  301028522
Sukhmani 301019956

1.  Restaurant Manager:
- managing the team
-making sure everything runs effectively and efficiently.
-satisfying customers needs/resolving problems.

Chef:
- creating the menu/deciding what will be served.
-ensuring the food is ready when needed and the quality/taste is good.
-supervise kitchen staff activities/safety

Front Desk:
- ensuring rooms are ready for guest checking in.
-handling situations accordingly/ serving guests needs.
-accommodating guest request/ resolving any issues.

2.
Restaurant Manager: top-level manager
Chef: middle-level manager
Front Desk: Lower-level manager

3.
Planning: getting majority of guest to attend this event by posting reminders around the resort. games to attract more guest of all ages.
Organization: pre-buying tickets for the event to ensure we know how many people are attending. making sure we have enough workers to accommodate amount of guests coming.
Leading: grab our guests attention by having things they enjoy. Accommodating the staff working on this "holiday" with something small.
Controlling: making sure all staff is working according to the event. ex: decorating, table set-ups, music,  photo booth ext.

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Names&Id : juttu chandradeep (300992856)
barinder 301004681
manbir 301048141
1.management activities performed by executive chef include implementing hygiene policies and examining equipments for cleanliness, designing new recepies, planning menus and selecting plate presentation.
2.general manager duties include coordinating the business operations,monitoring and motivating staff,ensuring good customer service and make sure that everything is going good according to the strategy they have planned for.
3.dining room manager duties include oversee guest service,making sure guests are treated there orders are taken and provided good service,accomodating special requests solving guest complaints and make sure the dining area is clean and organized.
4.sous chef is responsible for preparing and design of all food and drinks menus,they should produce high quality plates both design and taste wise ensure that kitchen operates in a timely way that meets the quality standards of the company.

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Komalpreet kaur: 301047759
Priyal Patel 301049370
Manmohit  Singh 301003943
Answer 1.
1 Technical :.Making schedule 2.Marketing products ordering the raw ingredients 3.Recruiting 4 .Interpersonnel: Budgeting supplies, training to employees 5.promoting the bakery product 6. Conceptual:Making plans about variations in menu day by day, 7.different duties 8.increase productivity 9. Inventory 10. aware people for cleaning as well.
Answer 2.Management skills are the abilities of the things like Business planning .it is very important to apply technical interpersonal and conceptual skill in to the bakery and to improve the sales and run the store
Answer3) Planning: Manager have to distribute the tasks to employees according their ability
Organizing: Manager have to organizing the baking products according to uses and also need organise the dining .
leading: in the bakery as a manager leading is the important and for the customers whereas.
and as manger controling is important.

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Golf Club with 500 seats
- General Manager
Top Level of management
* operations management such as staffing, managing financials, analysis of business reports
* marketing which includes managing promotions for the business, bringing new clients
*providing support to lower level management and working through the organization.
- Dining Room Manager
Middle Level Management
*  develop different type of food and beverage menu options for catering events depending on customer requests.
*  managing customer service issues, reservations and ensuring smooth run of the service during an event.
* Purchasing, inventory control and necessary support for dining room staff.
- Dining room Supervisor
Entry level management
* maintaining a positive atmosphere in the dining hall includes greeting guests and guiding them through.
* providing support to service staff and making sure works is done effectively and efficiently.
* creating floor plans and managing decor and training new employees.
for small wedding event
1. planning
budget,food and beverage menu, decor,seats , special requests
2.organizing
decor, guest invites, tables
3.controlling
inventory, staffing, service
4.leading
service, problem solving, support in running food and beverage operation

# data[].attributes.body
Habib Babalola  301052229
jashanpreet kaur 301052263
Scenario number  5

Technical
-Arrange Ingredient
-prepare menu
-create cooking list
-organize kitchen equipment
- estimate cost of food
-buying unavailable equipment
-having an excellent creativity
-

Interpersonal

-motive staff working within the department
-good relation with waiting staff
loyalty increase

conceptual
-responsible for tasting
- need to perfect each flavor
-ensure their quality of food
2)
planning
-plan the menu
organizing
-arrange the stuff using for menu
leading
-motivate the staff to do the work better
controlling
monitor
3) these all three skills are important to run the restaurant smoothly and improvement of the restaurant.

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Ramandeep Plaha 301049361
Pargat Singh 301030085
Gurleen Singh 301066936

Local bistro with 50 seats
Duties and responsibility  Executive Chef
1-Creating new recipes and menus
2- Preparing schedule for employee
3- Dealing with staff and guest concerns
General Manager
1-Hiring new employee
2- Keep tracking daily business operation
3- Providing training to lower level manager and employee
Dining room manager
1- Plan dinning room layout and setup
2-  Greeting all guests
3- Assisting in the recruitment and training
Sues chef
1-Food quality control
2- Managing kitchen staff
3- inventory management and price updating
Level of Management
Top Level: General manger
Middle level : Executive Chef , Dinning Room Manager
Lower Level : Sous chef
3. List tasks using -Planning, Organizing, Leading & Controlling to carry out a Birthday Party this weekend?
Planning:
1- What type of decoration guest want ?
2- Preparing list of dishes and beverages
3- How many tables and chair required?
4- Planing special services according gender and age group
Organizing:
1-Assigning duties to employee
2- organizing inventory.
3-The setup of place is according to guest need.
4-Prepare food before guest arrival
Leading :
1- Greeting every guest entering in the establishment
2- Managing kitchen staff.
3- Delivering right orders and exceeding guest expectations.
Controlling:
1-  Dealing with guest concerns
2- Employee should communicate with each other for success of party
3- Food quality should be same at all time .
4- Maintaining the cleanness  of establishment.

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Yu Sun(300969473)
Menghan Li(301059697)
Xiaoyu Zhang(301062157)
Technical:
1.Trouble solver:
2.To be responsible for planning the work of the hotel
3.preside over department business meetings and conduct business communication.
Interpersonal:
1.Office Harmony:Deal with the working atmosphere between employees, ensure the equal working environment of each employee, 2.prevent and supervise the employee rules
3.Motivation:Encourage employees for the highest effiency
Conceptual:
1.Have a good sense of teamwork
2.Knowledge of marketing
3.Knowledge of taxation
4.International perspective and strategic knowledge.
•How important is each of the three skill sets relative to the others?
Conceptual:
Allow the manager to know the industry well.
Interpersonal:
Let the manager have good communicate skills
Technical
Techniques and practices tools are needed for manangers to control the whole team.

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Nancy 301021455
Shivani Madh 301036207
Yiwen Chen 300981486
PLANNING
* Plan a one-size-fits for all stuff and things a celebrity need
* Make sure they have the finest amenities that reflect cultural background of the guest AND  have more staff to give personal attention
* Plan budget, food and beverage menu
ORGANIZING
* Organizing the carts of staff and make sure it looks professional
* Organizing the rooms, table all the time
* Offer tour of the property to the staff who will be escorting the Guest all the time
LEADING
* Lead housekeeping staff to maintain proper cleanliness all the time
*List celebrity list of rooms on the back of house at the back office.
CONTROLLING
* Giving proper training and orientation to staff and providing all the information of any special request by guest
*Controlling the people and doing floor inspection that no stranger create any disturbance

# data[].attributes.body
Gurwinder Singh 301052267
Simranjeet Singh 301039182
Samm Samuel 300961723

Answers :-
1st - spend most time in hands on cooking, sous-chefs and
- spend least time in policies and procedures, supervising the line, and employee development

2nd - planning
- type of food
-time for the food to reach the guest
-quantity of the food that required for the event
-Organising sitting arrangement
-presentation of the food
- food hygiene
-pace of the kitchen and food service

3rd - Categorising of activities
Planning
- tyoe of food
-time for the food to reach the guest
-quantity of the food that required for the event
Organising
- Organising sitting arrangement
-presentation of the food

Lead
-presentation of the food
Control
-pace of the kitchen and food service

# data[].attributes.body
Consider a 50-seat local bistro

•Give 3 examples of Management activities done by each:

–Executive Chef

–General Manager

–Dining Room Manager

–Sous Chef

•What management level is each one?

•List tasks using -Planning, Organizing, Leading & Controlling to carry out a Birthday Party this weekend?

# data[].attributes.headline
SCENARIO#7   Lovepreet Singh Uppal(300983134) Jasmeet Singh(301037359) Gagandeep Singh (300990605)

# data[].attributes.subject
SCENARIO#7   Lovepreet Singh Uppal(300983134) Jasmeet Singh(301037359) Gagandeep Singh (300990605)

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Planning
1.Menu- Type of food
2. Supplies
3. Buying of raw material
4. Equipment
5. Transportation of Supplies.
6. Detail of storage area
7. Timeline for events
8. Safety Measures
9. Scheduling of employees
Organization
1. Timelines
2. Employees
3. Setup of food
4. Any update or change in food or Setup
5. Safety Measures
Leading
1. Managing , Every food,equipment and Cutlery is on place.
2. Employees are on there Station
3. Checking employees are dressed properly
Controlling
1. Check that process is  smooth
2. Kitchen and outdoor staff are communicating well .
3. Dealing with any type of problems.
4. Checking with client.
5. Watching on employees.

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Consider a golf club with 500 seats

•Give 3 examples of Management activities done by each:

–General Manager

–Dining Room Manager

–Dining Room Supervisor

•What management level is each one?

•Consider a small wedding event at your location- use Planning,  Organizing, Controlling, Leading to list tasks for this?

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Consider the Chef in a 25 seat local bistro

•List 10 tasks this chef is likely to do most of the time, and put the tasks under the skill that best matches it:

-Technical

-Interpersonal
-Conceptual

•List tasks also under the headings of: Planning, Organizing, Leading, Controlling
•How important is each of the three skill sets relative to the others?

# data[].attributes.body
Consider a golf club with 500 seats

•Rank these activities by how much time the Executive Chef is likely to spend on them:

–Supervising the line

–Supervising sous-chefs

–Employee development activities

–Hands-on Cooking

–Policies and Procedures

•What other activities might the Chef spend a lot of time on? Now categorize them according to Plan-Org-Lead-Ctrl

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Consider a 25 seat neighbourhood bistro

•Rank these activities by how much time the Executive Chef is likely to spend on them:

–Supervising the line

–Supervising sous-chefs

–Employee development activities

–Hands-on Cooking

–Policies and Procedures

•What other activities might the Chef spend a lot of time on if a high school reunion is being held at your location this weekend?

–Categorize them according to Plan-Org-Lead-Ctrl

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You are the assistant housekeeper at a 500 room five star hotel

•What are the important issues (list 8-10 items) that need to be considered when a celebrity is going to stay at the floor you are supervising?

•List your examples under the headings of: Planning, Organizing, Leading, Controlling

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Consider the front office manager in a 500 room full service hotel.

•List 10 tasks this manager is likely to do most of the time, and put the tasks under the skill that best matches it:

-Technical
-Interpersonal
-Conceptual

•How important is each of the three skill sets relative to the others?

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You are the manager of a high-end catering business:

•What are the important issues that need to be considered when an off-site wedding banquet for 50 people

•List your examples under the headings of:

Planning, Organizing, Leading, Controlling

# data[].attributes.headline
Yohanes Paulus, Alexander Tahara, Paulo Sarmiento. SCENARIO 1

# data[].attributes.subject
Yohanes Paulus, Alexander Tahara, Paulo Sarmiento. SCENARIO 1

# data[].attributes.body
General Manager (Middle-Manager)
* Cost Controlling
* Achieving financial goals and targets
* Payroll

Dining Room Manager (Middle-level)
* Purchasing
* Staff Scheduling
* Hiring / Recruiting

Dining Room Supervisor (Lower-level)
* Pre shift meetings
* Hands-on training
* Ensuring standards and quality are upheld by employees

Planning
* Menu planning  (dietary restrictions, # of courses, price, etc.)
* Concept planning ( design, decoration, amenities, etc.)
* Staffing needs( # of runners, kitchen staff, servers, hosts, etc.)
Organizing
* set-up of different stations (dj, photo booth, main stage, reception)
* delegate tasks based on skills ( gift wrapping vs purchasing)
* coordinate deliveries
Leading
* provide clear line of communication via radio devices
* maintain positive work environment by motivational pre shifts
* follow up with 3rd parties involved in the event ( suppliers, security, cleaning)
Controlling
* budget and expense control
* monitor security to ensure safety of every guest and employee
* proper licenses to operate the event

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You are the manager (owner) at a bakery store:

•List 10 tasks this manager is likely to do most of the time, and put the tasks under the skill that best matches it:

-Technical

-Interpersonal

-Conceptual

•How important is each of the three skill sets relative to the others?
•List your examples under the headings of: Planning, Organizing, Leading, Controlling

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You're the owner of a medium sized luxury resort
•List 2-3 examples of activities done by the following:
-Restaurant Manager
-Chef
-Front Desk

•What management level is each one?

•Consider a New Year's eve party at the resort- use Planning, Organizing, Controlling, Leading to implement a successful event?