Free Sample   Project-Based Organizing And Global Strategic Management

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Project-Based Organizing And Global Strategic Management

  366 Downloads   |   4 Pages 852 Words   |   Published Date: 30/11/2016

Question:

Describe about the Project-Based Organizing and Global Strategic Management?

 

Answer:

1: Duties and responsibilities of the assistance manager in the restaurant –

The manager supervises the efficient working of the department and assigned the shift to the staff. He arranges the pre meal meeting and rectifies the all services of the staff.

He arranges the training program and prepares the accounts of the effective utilization of the inventory.

He has the responsible the monitor, manages the guest complaint, and make sure that guest should be satisfy with the service of the staff. The most duties of manager are that to receive the feedback from the customers.

It ensures that to increase the food quality and maintain the standard of the food .

2: Two tasks related to goal and objective of the learning –

Management - the learning is that how to manage the staff and maintain the relationship with the employees.

 Environment – as a manager has to create a good environment in the restaurant to motivate the staff to increase the work efficiency(Singh, 2013).

3: The most rewarding in this aspect is that incentive on the performance. In restaurant, the operation is going day-to-day activity so motivates the staff provides the incentive; cash reward, play games, hale quiz competition, and prove award. The employees of the restaurant must be well trained and educated of the menu item to answer the question of the customers. The work culture is different from the others because of the customers are from different language and the countries (Mullins and Dossor, 2013).

4: Yes, the objective of the learning status met the goal. It is because in the restaurant you will get knowledge about the manager and get experience to how to manage the people.

5: The strength of the assistance manager –

Stress management - The managers manage the whole restaurant and also manage the conflict of the employees, manage the cash flow of the restaurant and maintain the inventory of the restaurant.

Multi –tasking – the manager acts differently and manage lots of work like answer the question over phone, managing the staff as well as provide the training, and solving the complain of the customers(Legohérel, Fyall, 2013).

 

Weakness of the manager –

Commitments - sometimes the manager commit lots of thing to their employees and he is not able to fulfill.

Ability to listen – the manager did not listen to their employee’s related to his question or problems.

6: The tentative career goal of the assistance manager in the same year down the line he wanted be open own restaurant and become entrepreneur of the restaurant.  The goal is that working in the same field i.e. in restaurant so you know the process of the restaurant handling. The experience will help you to reach the goal in same field(Henry, 2011).

7: The major in academic is hospitality management. The learning in the hospitality management is that how to manage the employees in the restaurant, in academic we get knowledge only theoretical. The knowledge of the classroom applied in the industries.

8: The deficiencies n the academic program is that we gent only theory part. We did not get the real experience. We have to learn some specialization the core area like hospitality management. The training must be come from the real experience like working the restaurant or some other industries.

9: Leadership qualities –

Grand vision – as a leader you have to inspire and motivate the member of the team.

Be competent – the work is inspiring other people and follow your work and trust your judgment.

Take care of your people – you have to look at your employees work and the discipline.

The manager has to give the autonomy as much as possible to your people.

You have to say clearly, whatever you want to say and be confident.

You should have very high expectation from your employees or team members.

You have to lead the team by giving an example and should be hardest worker in your team.

The manager has to allow your member to tell him that you are wrong.

10: The anticipated –

The learning is that the experience is different from the academic and real work.

The learning is that how to manage the people.

How to handle the pressure.

How to motivate the employees.

How to handle the problem of the customer as well as staff.

How to keep the record of the employees.

How to set a goal in the future.

How you manage the company or a restaurant.

How you will become a good leader.

Through internship I learn to how to work in the industries(Frynas and Mellahi, 2011)

 

References List

Cattani, G. (2011). Project-based organizing and strategic management. Bingley, U.K.: Emerald.

Frynas, J. and Mellahi, K. (2011). Global strategic management. Oxford: Oxford University Press.

Henry, A. (2011). Understanding strategic management. Oxford: Oxford University Press.

Legohérel, P., Poutier, E. and Fyall, A. (2013). Revenue management for hospitality and tourism. Woodeaton, Oxford: Goodfellow.

Mullins, L. and Dossor, P. (2013). Hospitality management and organisational behaviour. Harlow: Pearson.

Singh, S. (2013). Hospitality management. New Delhi: Random Publications.

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