# data[].attributes.body
301036724
Scenario 7
As a offsite manager i will look at some important things .
1 . PLANNING First of all as a manager i will plan all catering duties for 50 people . As per customer's demand i will plan for food items such as appetizer , mains and drinks .
2 . Organization - i will organize all the food items and sitting system accordingly .
3 . Controlling and leading - Since as a offsite manager i will be offsite the location so i will organize supervisor and leaders to control the whole catering

# data[].attributes.body
RUSHIL BHANDERI
301036537
PUNARDEEP RANDHAWA
301032029

SCENARIO 1
Consider a golf club with 500 seats

·         General Manager (Senior/Top-level manager):

o   Oversee the facilities maintenance, services provided and maintain the playground grass quality.

o   Hire and terminate employees.

o   Records the club’s finance and marketing information.

·         Dining Room Manager (Middle-level manager):

o   Communicates with back of house and front of house.

o   Interaction with guests (handles complaints, oversees the services provided to the guests).

o   Training front of house employees.

·         Dining Room Supervisor (Lower-level manager):

o   Supervise the dining room staff.

o   Ensure efficient operations take place.

o   Communicate with F&B on meal services.

Planning: -

-          number of people

-          decoration(theme), stage, color coding

-          Space(venue)

Organizing: -

-          Table and chair configuration

-          Food and Beverage set-up

-          Assigning specific duties to be most efficient

Controlling: -

-          Make sure while serving our clients enjoy our club services.

-          Making sure that all services are provided that the client requested.

-          Well secured perimeter so as to make guests feel safe and secure.

Leading: -

-          Time efficient (Clients requirements met on time)

-          All employees know their duties and tasks.

-          Communication within the guests and employees is good (professionalism and good attitude)

# data[].attributes.body
Arjun Vashisht  ( 301019959)
Shabnamdeep Kaur ( 301015687 )
Kiranjot Kaur ( 301037647 )
Answers
1)
* General manager - allocate budget resources, hire new staff, engaging with vendors
*Dining room manager - Facilitate communication amid kitchen and dinning area , deals with customers complains about food and service and take reservations
*Dinning room supervisor - take meal orders and entering the data, ensure room set up

2) General manager belongs to top level , dinning room manager belongs to middle level and dinning room supervisor belongs to lower level

3) For organizing a wedding we need to look upon the  decoration  , caters , guest list, location and venue , theme and style production

# data[].attributes.body
scenario#2 50 seats local bistro
executive chef would choose special dish of the day, inventory of food, planning main menu.
general manager would do advertising, planning and provide training to the staff.
dinning room manager would make sure the cleaning of dinning area, organizing reservation booking, make sure all the guest are taken care of.
sous chef would do food preparation, create  dishes for menu, would make sure right food go to the right table.

executive chef is mid level manager
general manager top level manager.
dinning level manager is first level manager.
sous level is on low level.

planning
would make a reservation on given time and date.
number of guests.
ask for some special demand and food.
organizing
be prepared right before the given time.
arrange sufficient staff and furniture
discuss with the staff before how to provide the service as asked.
leading
motivate employees
try to keep the environment peace and pleasurable
controlling
setting the standard
taking correct actions

# data[].attributes.body
Manpreet Kaur :- 301038040
Divya Chumber:- 301047046
Rubalpreet Kaur:- 301028708
Scenario #7
1) Responsibilities of the general manager
1 Customer Satisfaction.
2 Maintaining hygiene.
3 Servers must have proper knowledge of the food.
Creating menu.
4 Working with the event management closely.
5 Must inspect the quality of the food.
6 Make sure the budget does not exceed the limit set by the customer.
2) PLANNING
1 Planning food and beverage menu keeping in mind the expectations of the guest.
2 Making sure how much food is to be made in order to avoid food wastage.
3 Working closely with the chef and the staff to incur best results.
4 Training staff how to deal with the unseen situations and the guests in a composed manner.
2 ORGANIZING
Choosing a leader for the kitchen.
Work on the budget that has been established.
3 Setting up schedule for the staff.
4 Try to make the experience enjoyable and pleasant for the customers.
LEADING
1 Making sure the food reaches the venue on time.
2 Helping the customers or guests with instructions.
3 Instructing the staff on how to behave in a positive and professional manner.
CONTROLLING.
1 Manage the payroll and budget.
2 Ensure the food wastage is low.
Keep an eye on the overall event in order to take quick steps if something unfortunate happens.

# data[].attributes.body
Yongshan Liang 300964451
Jianhao Wang Wang 300963278
Ning Liu 300876992

1. Technical: It is necessary to develop new menus from time to time, organize back-cooks to carry out tasks correctly and supervise food.

2. Interpersonal: Reasonably organize the kitchen team to cooperate and carry out division of labor and cooperation
3. Conceptual: Concept include the menu design, service, food, dining room design.

A. Planning for kitchen furnishings and food decoration。
B. Preparation of food raw materials and formulas
C. Executive chef, follow up plan
D. Control safety

# data[].attributes.body
Gurjit Kaur 301047269
Bharti 300988296
Scenario 5
Answer 1
a. Technical tasks: confirm order with POS, Study recipes , setting up equipment.
b.  Interpersonal task: follow up duties with sue chef, organizing cooks schedules, Planning menus, balancing cash flows to check revenues
c.Conceptual: make the prep ready,creating dishes and menu items
Answer 2
a. Planning includes set up for guests according to their numbers , food cost , menu prices, making ready receptive orders.
b. Organizing: assisting sue chef , executing food preparation, cleanness
c. Leading. execute planning, follow up with sue chef,
d. Controlling: Quality control, train kitchen staff , inventory management, Monitoring safety standards.
Ans 3. Technical, Interpersonal and conceptual skill set are interrelated . Without these skills chef can not execute the proper planning. Interpersonal task is more important as compared to others for chef, because without the co-ordination with sue chef it is hard to complete tasks on time.

# data[].attributes.body
Manpreet Singh
301032961
Sukhpreet Singh
301025049
answer 1
1. executive chef spent almost  50 minutes to supervising the line.
2. Executive chef spend 30 minutes for guiding the assistance chef.
3. chef spend around 25 minutes for developing employee.
4. activities might the chef spend 40 minutes on if a high school reunion is being held at our location this weekend
5. lead - plan- org - ctrl

# data[].attributes.body
301051342
Paramvir Singh
301013668
Davinder Singh Mann
301051987

SCENARIO 8

1. require extra security
2. Require extra parking space
3. requires more staff
4. celebrities must be provided privacy
5.Need extra safety measures
6. ambulance and fire required on the spot
7. police should be informed and present on scene
8.No entrance to media to avoid fake news
9. any special request from celebrities must be met

2. PLANNING- how much security, staff needed
ORGANIZING-  assign duties to staff.
LEADING- general manager would be in-charge of event . there should be alternative plan in case something goes wrong
CONTROLLING-24/7 helpline must be present to staff who needed help

# data[].attributes.body
Amarjeet kaur brar (301051483)
Sukhdeep kaur brar (301038279).
scenario 7
Answer.1. First of all,  Off-site catering manager needs to plan all the sitting arrangements and food arrangements for fifty people along with enough budget.        2..He needs to assigned 5 to 6 employees 4 varies kind of duties such as,dish washing , table setting guest service, menu and all that.
3.as a off site general manger he needs to assign a supervisor who can control all the duties and responsibilities .

# data[].attributes.body
Sukhwinder singh
301051741
Shivang monga
301048192

SCENARIO 3
1.Policies and Procedures
2. Employee development activities.
3.  Supervising the line
4.  Supervising sous-chefs
5.  Hands-on Cooking
This is the rankings that the Executive chef is likely to spend much time accordingly.

More Things are that are likely to be done by the Executive chef
* Taking care of Food hygeine
* Taking care of food handling and allergies to be asked to customers
* Taking care of Health and safety and kitchen and working atmosphere

# data[].attributes.body
Harman Singh 301013027
Baljinder Singh 301019081

SCENARIO 4
1. Executive chef spent almost  60 minutes to  Supervising the line.
2. Executive chef spend  50 minutes for guiding sous chefs
3. Chef spend around 40 minutes  for  employee activities
4. Chef spend 30 minutes  on Policies and Procedures
5. Its take only 10 minutes  for hands on cooking
6 chef spend most of its time on supervising the line and if the school high union held at my place  following weekend its take around 5/6 hours for arranging all this activities......

# data[].attributes.body
Ajmeet Singh 301020008
Scenario 10
Answer1  a) Restaurant manager
1) Assign the duties to the different departments
2 )Making the restaurant goals
3) Ensure the  restauarant operations done effectively

b) chef -
1) Make the menu
2) check the food quality
3).kitchen safety and cleanliness

c) front desk
1 Attend the phone calls
2 Make the reservation
3 Greet the guests and take the      infomation of them

Answer 2
Restarurant manager- Top level
Chef - Top Level
Front Desk - Lower Level

Answer 3
a) Planning -
1How many guests would be in the party
2)  Ask from the customer how much budget they have
3) Estimate the cost of total event
4) make tha policies
b) Organizing - 1 Allocate the duties to all team members
2) How to decorate the party hall
3)  Divide the work in different departments
c) Leading- 1) motivate the employees how they can achieve the organization goals
2) enhance the skills of employees
3) Provide the directions to employees
D) Controlling-1)  measuring the work of  all employees
2) Find  where are drawbacks
3 ) take the correct actions to remove that drawbacks

# data[].attributes.body
Chi Tran 300986222
Truong Huyen MY 300985354

Scenario 8
1. Make sure entrance security
2. Exceed guest's expectation
3. Ensure and respect guest's privacy
4. Meet especially unique needs
5. Ensure customer's safety
6. Guarantee all necessary equipment done before the celebrity
7. Be aware of client's property
8. Monitor cleanliness of room standard, public areas.
List examples under the following headings:
Planning: Get tasks from Executive  Housekeeper;
Organizing: Distribute and arrange duties for staffs;
Leading: Direct and motivate staffs following the works and achieving goals;
Controlling: Make sure everything done well and on time.

# data[].attributes.body
Anmolpreet Singh(301030086)
Mandeep Singh(301013663)

Scenario 6
1.Schedule the front office staff (Technical)
2.Prepare performance report related to front office (Technical)
3.Monitor all V.I.P's special guests and requests.(Conceptual)
4.Maintain required pars of all front office and stationary supplies.(Conceptual)
5.Checks cashier in and out and verifies banks and deposits.(interpersonal)
6.Visualize the entire organization and work with ideas(conceptual)
7.Supervises workload during shifts.(interpersonal)
8.Participate in the selection of front office.(interpersonal)
9.Review front office log book.(conceptual)
10.Prepare revenue and occupancy forecasting.(technical)

2. From our prospective conceptual is more important than rest of others because it helps to look over all the scenario to create better environment.
3. Planing (1,2,10)
Organizing(3,9)
Leading(7,8)
Controlling(6,4,5)

# data[].attributes.body
Hetong Wang 300940152
Ha Nguyen 301028619
Thu Thi Thanh Tran 300987300
1.
- Executive Chef
①lead every staff in the kitchen
②identify and solve every problems in the kitchen
③plan and adjust the menu
-General Manager
①hire and training staffs such as servers, bartenders or hosts
②maintaining safe secure and health facility environment
③lead the staff and restaurant to obtain goals.
-Dining Room Manager
①hire, train and manage front of house staffs
②deal with guests complaints about food and service
③connect between kitchen and dining area
-Sous Chef
①work with the executive chef to produce diversified menus
②come up with new idea to make the dish more inspired
③produce high quality of every dishes
2.
Manage level
Executive Chef-top manager
General manger-top manager
Dining Room Manager-middle manager
Sous Chef-lower manager
3.
plannng: estimate budget and the number of customers and staffs needed.
Organizing: ensure quality of foods, staffs duties assigned,  set up
Leading: make sure things go as planning
Controlling: find and fix problems or troubles.

# data[].attributes.body
Harpreet Kaur Sandhu (301051821)
Ganideep Brar (301043001)

Ans -1
-Hands-on-cooking - 1 Hour
-supervising the line- 50 mint.
-Policies and procedures-40 mint.
- Employee development activities- 30 mint.
-Supervising the sous-chefs - 20 mint.

Ans - 2
-Design restaurant menu
- Teach kitchen staff
- hire staff
- Select kitchen utensils and appliances

- Monitor kitchen staff performance
- Inspect the kitchen and other restaurant facilities to ensure cleanliness and safety.

Ans - 3
-Planning -Design restaurant menu
- Select kitchen utensils and appliances
- Organizing-hire staff
-Leading -  Teach kitchen staff
-*Controlling- - Inspect the kitchen and other restaurant facilities to ensure cleanliness and safety.

# data[].attributes.body
Karpal Singh - 301013670
Khushpreet  Shinh -301029859
ANSWER 1.
1. Technical skills :
i.Supply data management .
ii.Specific data collection ( trends)
iii.Communication skills like instructions.
iv. Multiple task management.
2. Interpersonal skills:
v.Active listener( details of ingredients)
vi. Teamwork ( creativity).
vii. Leadership ( guiding ).
3. Conceptual skills:
viii. Formulating new ideas.
IX. Observing and solving problems.
x. Prediction for future.
ANSWER 2.  These 3 skills are very important and relative to each other because it allows manager to visualize the entire bakery and work with new ideas as well as relationship between people.
Answer 3. Planing : 1.Design new deserts, arranging staffs, supplies,
Organizing: aims or goals, organizing the duties,meetings.
Leading : giving instructions , multiple tasks, teamwork.
Control : giving rewards, benefits, performance appraisal.

# data[].attributes.body
Scenario 6
Answer1.
The task front officer manager is likely to do most of the time are:
a)Technical :
1) arranging staff schedule
2)managing and training the front staff
3) acting as liaison between general manager and staff.
4) Operating POS
5) ensuring guests privacy.
6) hiring and firing staff
7) Handling paperwork
b)Interpersonal:
1)dealing with guests and providing them professional service
2)motivating employees
c) Conceptual:
1)effectiveness and efficiency

Answer2.
All these skills are interrelated and are important for front office manager to run the business. Without ideas and these skills manager will not be able to manage and operate business.

Answer3.
PLANNING: arranging staff, innovative ideas, strategies to control the cost
ORGANIZING:  aim or goals for staff, division of work according to their skills
LEADING:motivation , working towards goal and aim
Control: Reward , recognition ,review

# data[].attributes.headline
Dhaara Kundanmal 301014030, Kim Romero 301008054, Shanice Beckford 301022524. Scenario 9

# data[].attributes.subject
Dhaara Kundanmal 301014030, Kim Romero 301008054, Shanice Beckford 301022524. Scenario 9

# data[].attributes.body
1)
Technical - Train new staff in POS system and equipment , hiring, Paperwork, kitchen standards (health and safety)

Interpersonal - communication, motivation, team building activities, resolving conflict between employees. Performance appraisal

Conceptual - Observation, innovation, ideas for new product lines, cost control, establishing goals and strategies.

2)
All the skills are inter-related in order for effective management, however in the situation of a small bakery, the technical managerial skills would be the most important in order to have staff properly trained in equipment in order to minimize risk, standards are upheld
3)
Planning -  innovation, ideas for new product lines, cost control, efficiency,  establishing goals

Organizing - communication,   efficiency, assign duties to departments

Leading - motivation, team building activities, resolving conflict between employees.

Control - Performance appraisal, sales reports, reviews online

# data[].attributes.body
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?

# 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.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

# data[].attributes.body
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

# data[].attributes.body
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 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?
•Now list the activities under Planning, Organizing, Leading, Controlling

# data[].attributes.body
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?

# data[].attributes.body
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.body
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

# data[].attributes.body
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