Our Blog

Mar 20

Unit 7: The Developing Manager

Pearson BTEC Level 4/5 HNC/D Diploma in Hospitality Management

Learning Outcome  

Learning Outcome

Assessment Criteria In this assessment you will have the opportunity to present evidence that shows you are able to: Task no.
LO1 Understand principles and practices of management behaviour 1.1 Compare different management styles 1
1.2 Discuss leadership characteristics 1
1.3 Evaluate communication processes in selected business 1
1.4 Analyse organizational culture and change in selected businesses 1
LO2

 

Be able to review own potential as a prospective manager 2.1 Assess own management skills performance 2
2.2 Analyse personal strengths, weaknesses, opportunities and threats 2
2.3 Set and prioritise objectives and targets to develop own potential 2
LO3

 

Be able to show managerial skills within a business and services context 3.1 Lead and motivate a team to achieve an agreed goal or objective 2
3.2 Justify managerial decisions made to support achievement of agreed goal or objective and recommendations for improvements 2
LO4

 

Be able to create a career development plan for employment within a business and services context 4.1 Explain how own managerial and personal skills will support career development 2
4.2 Review career and personal development needs, current performance and future needs to produce development plan 2

Choose Parker Writing Services which is famous for offering hospitality assignment help to students in UK, Australia and Singapore. We deliver Quality and Excellence!!!
Feel free to write to us at support@parkeressaysupport.co.uk.

Assignment brief
Unit number and title Unit 7: The Developing Manager
Qualification Pearson BTEC Level 4/5 HNC/D Diploma in Hospitality Management
Start date September 2016
Deadline/hand-in
Assessor
Assignment title The Developing Manager
Purpose of this assignment

Learners will be able to explore their understanding of leadership and management styles of an organisation and gain skills to review their managerial potential, show managerial roles and responsibilities and create a career development plan.

Scenario

As an organisation develops, it creates working practices within the business that reflect its way of doing things. These practices become embedded in decisions and operations. These ways guides and influences employees as they carry out their work. However, when organisations develop a new business strategy and growth, this creates a process of change.

The Savannah Bar & Restaurant Opens in Euston

OCTOBER, 2016

Ethical, sustainable, tasty the savannah bar & restaurant opens in Euston 2

With a fresh approach to fusion cuisine, The Savannah Bar & Restaurant (SB&R) opens on Thursday 12 May at 81-103 Euston Street, London NW1 2EZ.

This will be Euston’s newest, most spacious and relaxed restaurant with an a-la-carte menu featuring European food combined with the flavours of Africa and Asia, alongside some of the best-loved classic dishes. The bar has its own menu of Small Plates and Sharing Dishes, a superior wine list including biodynamic and organic wines, artisanal beers, over 20 whiskies and a large selection of unusual vodkas, rums and gins. It will also be arguably London’s most ethical and eco-friendly space with strong credentials to prove it.

Gaining a competitive advantage in bar and restaurant market in London, especially at Euston which is known as a game-changing area in London’s fast growing restaurant scene, following the upward trend in good-quality openings is one of the main goal for Savannah Bar and Restaurant (SB&R). The high level of turnover in hospitality industry and on-line transactions are other areas that the management is worried of. The management of SB&R has embarked on a resource-based strategy to achieve at least 55% of the market share. According to the job specification for various managerial positions for this Bar and Restaurants, at Euston, conceptual, technological and human skills are essential requirements. Employers prefer candidates who are technically competent, with excellent problem solving, analytical, IT and managerial skills.

Please use the following link complete the scenario: www.hospitalityandcateringnews.com/…/the-savannah-bar-restaurant-opens-in-euston

TASK 1 – Group presentation

In groups of 3 to 5 students you will need to complete a presentation using appropriate media. The presentation should be no longer than 10 -12 minutes and will address the following aspects:

A. Compare different management styles by using the Tannenbaum et al and the Ashridge Management College Model theories. State in what business situations is one of the two extreme kinds of styles is more appropriate for Head Chef Alin Lucian Atanasiu. (AC1.1)

B. Discuss leadership characteristics. Explain to the CEO of Savannah Bar & Restaurant on how these attributes could enhance the functions of management as classified by Henri Fayol (1841-1925) and the managerial roles suggested by Henry Mintzberg (1989) (AC1.2)

C. Evaluate communication processes in Savannah Bar and Restaurant or any other restaurants businesses you have selected for your assignment for Unit5: Food and Beverage Operations Management. State the kind of barriers that may inhibit the effectiveness of such communication process (AC 1.3)

D. Analyse organisational culture and change in Savannah Bar & Restaurant. Describe what factors that can influence organisational culture of Savannah Bar and Restaurant or your chosen restaurant (AC 1.4)

 

N/B: You are required to hand in any individual plans, notes or materials you have used during the preparation of your group presentation and submit an individual reflection on the day of this group presentation. Reflection submission date: 04/11/2016

 

Within the individual reflection you will need to include the following:

-Agenda of each meeting

-Research notes of three meetings

-Minutes of group meetings

– Recommendations and improvements

 

Additional evidence:

-Individual log of contribution to group work

-Peer review for group

TASK 2Individual report

Based on the scenario given above and based on your individual study and research, write an individual report respecting the following aspects:

A. Assess own management skills performance through self-knowledge and appraisal such as skills audit and critical success factors. Assume that you have just been appointed as the food and beverage manager for Savannah Bar and Restaurant. (AC 2.1)

B. Analyse personal strengths, weaknesses, opportunities and threats assuming that you are in the position of the Head Chef mentioned in the case study and state the importance to personal development plan. (AC 2.2)

C. Set and prioritise objectives and targets to develop own potential as bar manager for Savannah Bar and Restaurant. State the effects of time-management; work scheduling; and benchmarking tools in achieving personal objectives. (AC 2.3)

D. Demonstrate how you lead and motivate the team to achieve the agreed goal during the planning, preparation and delivery of the group presentation in LO1. You need to consider giving examples of leadership roles and motivation skills you demonstrated in your team. (AC 3.1)

E. Justify managerial decisions you made to support achievement of agreed goal or objective and state any necessary recommendations you made for improvements in the group presentation in LO1 (AC 3.2)

F. Explain how own managerial and personal skills will support career development and state how these skills can harness the achievement of shared goals at the Savannah Bar and Restaurant, customer service department.(AC 4.1)

G. Review career and personal development needs, current performance and future needs to produce development plans. Discuss how both Appraisal and a 360 degree feedback could be used to assess a development plan for yourself as the Wesley Hotel manager in the case study. (AC 4.2)

In addition to the above PASS criteria, this assignment gives you the opportunity to submit evidence in order to achieve the following MERIT and DISTINCTION grades.

The students will need to achieve at least one indicative characteristic for each grade descriptor.

Grade Descriptor

Indicative characteristic/s

Contextualisation

M1

Identify and apply strategies to find appropriate solutions

 

An effective approach and research has been applied considering the key factors towards defined objectives

.

An effective approach to study and research has been applied to compare different management styles by using the Tannenbaum et al and the Ashridge Management College Model theories. State in which business situations is one of the two extreme kinds of styles is more appropriate for the Savannah Bar and Restaurant (LO1).

An effective approach to study and research has been applied to assess own management skills performance through self-knowledge and appraisal such as skills audit and critical success factors. Assume that you have just been appointed as a Tesco store manager quality of performance.(LO2)

M2

Select/design and apply appropriate methods/techniques

 

Relevant theories and techniques have been applied

A range of sources of information is used

 

Relevant theories and techniques have been applied to evaluate communication processes in Tesco or any other businesses. State types of barriers which may inhibit the effectiveness of the communication processes.(LO3)

A range of sources of information is used to analyse personal strengths, weaknesses, opportunities and threats of each of the Tesco managers mentioned in the case study and state the importance to personal development plan (LO4)

M3

Present and communicate appropriate findings

The appropriate structure and approach has been used

Coherent, logical development of principles /concepts

A range of methods for presentation have been used and technical language has been accurately used

The appropriate structure and approach has been used to discuss leadership characteristics. Explain to the CEO how do these attributes enhance the functions of management as classified by Henri Fayol (1841-1925) and the managerial roles suggested by Henry Mintzberg (1989)(LO1)

 

Coherent, logical development of principles or concepts have been used to lead and motivate a team to achieve an agreed goal or objective’ (LO3)

 

D1

Use critical reflection to evaluate own work and justify valid conclusions

Conclusions have been arrived at through synthesis of ideas and have been justified

Realistic improvements have been proposed using defined criteria

Self-criticism of approach has taken place

 

 

 

Conclusions have been arrived at through synthesis of ideas and have been justified to compare different management styles by using the Tannenbaum et al and the Ashridge Management College Model theories. State in which business situations is one of the two extreme kinds of styles is more appropriate for Head Chef of Savannah Bar and Restaurant. (LO1)

Realistic improvements have been proposed using defined criteria to assess own management skills performance through self-knowledge and appraisal such as skills audit and critical success factors. Assume that you have just been appointed as a bar manager for Savannah Bar and Restaurant. (LO3)

Realistic improvements have been proposed using defined criteria to develop solution to work-based problems. The importance of interdependence has been recognized and achieved to identify effective time management strategies. Innovation and creative thoughts have been applied to communicate in variety of styles and appropriate manner at various levels. (LO2)

D2

Take responsibility for managing and organising activities

The importance of interdependence has been recognized and achieved

Activities have been manage to a high standard

Autonomy/independent thought and analysis has been demonstrated

Substantial activities or investigations have been planned, managed and organised

The importance of interdependence has been recognized and achieved to justify managerial decisions made to support achievement of agreed goal or objective and to make recommendations for improvements in hospitality sectors (LO3)

The importance of interdependence has been recognise and achieved to evaluate communication processes in Savannah Bar and Restaurant or any other businesses. (LO3)

Substantial activities or investigations have been planned, managed and organised to justify managerial decisions made to support achievement of agreed goal or objective and to make recommendations for improvements in hospitality sectors (LO2)

D3

Demonstrate convergent/lateral/ creative thinking

Convergent and lateral thinking have been applied Convergent and lateral thinking have been applied within the whole assignment

At Parker Writing Services, we ensure that you get value for money and our assignment writing services are directed to offer your best interest and requirement at all times. We understand and value your need and hence we serve complete assignment help which would support your comprehensively to meet the assignment criteria, grading criteria, submission deadline and other necessary requirements.

Please write to us at support@parkeressaysupport.co.uk for necessary assignment support in Hospitality Management.

Leave a Reply

Your email address will not be published. Required fields are marked *