Order ID:89JHGSJE83839 | Style:APA/MLA/Harvard/Chicago | Pages:5-10 |
Instructions:
Role and Responsibilities of a Kitchen Manager
Student Name Creative kitchen management
Activity 1- Determine the role and responsibilities of a kitchen manager for effective management in a hospitality
Discuss the role and responsibilities of a kitchen manager in a selected hospitality organization (5 star hotel).
Definition of Kitchen manager (Executive Chef)
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Role:
Responsibilities:
expenditure, reducing waste
licensing law
2-Determine those skills and personal attributes required for innovative kitchen management
3-Evaluate the skills and personal attributes required for successful leadership and innovative kitchen management
Skills and Personal Attributes | Strength | Weakness |
Point of view;
Conclusion ;
Critically evaluate different strategies for successful leadership and innovative kitchen management for e.g. Encourage teamwork, Inspirational motivation, Creative thinking and innovative, Giving and receiving feedback, Decision-making….etc.
leadership Strategies | Strength | Weakness |
Point of view;
Conclusion ;
Recommend strategies for successfully fulfilling roles and responsibilities to meet the overall
business objectives in a selected hospitality organization(Use conclusions to suggest ways forward).
How each strategy is fulfilling to meet overall business objectives ?
Point of view and Conclusion :
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RUBRIC |
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Excellent Quality
95-100%
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Introduction
45-41 points The background and significance of the problem and a clear statement of the research purpose is provided. The search history is mentioned. |
Literature Support
91-84 points The background and significance of the problem and a clear statement of the research purpose is provided. The search history is mentioned. |
Methodology
58-53 points Content is well-organized with headings for each slide and bulleted lists to group related material as needed. Use of font, color, graphics, effects, etc. to enhance readability and presentation content is excellent. Length requirements of 10 slides/pages or less is met. |
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Average Score
50-85% |
40-38 points
More depth/detail for the background and significance is needed, or the research detail is not clear. No search history information is provided. |
83-76 points
Review of relevant theoretical literature is evident, but there is little integration of studies into concepts related to problem. Review is partially focused and organized. Supporting and opposing research are included. Summary of information presented is included. Conclusion may not contain a biblical integration. |
52-49 points
Content is somewhat organized, but no structure is apparent. The use of font, color, graphics, effects, etc. is occasionally detracting to the presentation content. Length requirements may not be met. |
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Poor Quality
0-45% |
37-1 points
The background and/or significance are missing. No search history information is provided. |
75-1 points
Review of relevant theoretical literature is evident, but there is no integration of studies into concepts related to problem. Review is partially focused and organized. Supporting and opposing research are not included in the summary of information presented. Conclusion does not contain a biblical integration. |
48-1 points
There is no clear or logical organizational structure. No logical sequence is apparent. The use of font, color, graphics, effects etc. is often detracting to the presentation content. Length requirements may not be met |
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Role and Responsibilities of a Kitchen Manager |
Role and Responsibilities of a Kitchen Manager