1.2 Lo 5, 5.

4: Managing Underperformance

Underperformance

This is unsatisfactory performance, behavior, attitude and misconduct in the work promises.
( Nickson,2007 ).

Causes of underperformance at Methodist;-

 Attitude problems and noncompliance from some staffs-disregard for organizational

policies, procedures, rules and other negative behavior.

 Unsatisfactory work performance. Some staffs fail to achieve performance required of

a job.

 Unacceptable interaction with other staffs.behaviour which is inappropriate, use of

offensive language.

 No room to grow with some staffs;-some font want progression in their work. They
always want to be stable, they are happy with what they have always been doing; they
don't want to learn new things in their job.

 Lack of motivation;-job security, lack of organization benefits, poor communications are

what mainly affect staffs at Methodist.

Methods used by the human resource and managers at the resort to address
underperformance;
At Methodist resort there is a policy used for managing an underperforming employees in the
employee handbook which is emailed to them, available on the resort computer cloud storage.
 The HR usually plan for an informal chat with the underperforming staff to get him on
track. She tries to be sensitive and see the situation from the staff perspective during the
discussion.

 HR considers what's causing the problem, it might be that staff is a poor fit for the job,
lack of skills, misunderstanding expectations. After all this the HR thinks about what
challenges are in the organization and trust to solve them.
  Confirm whether the staff is coachable during their conversation. If the staff is willing,
the management work together to turn things round.

 The management asks others what the problem could be conducting reviews.

 The management then creates plan for what both teams the employees and management
are going to do differently.

 The supervisors then conducts regularly monitor the progress in various departments and
send a positive message if there is a positive change

 Praise and reward positive change to the staffs.

 If there isn’t improvement from the staffs, disciplinary actions are taken like firing the
staff.

1.3. LO1, 1.1 Evaluate Criteria of Food and Beverage Operation.

According to Davis etal (2012),food and beverage facilities are places like hotels,
restaurants ,fast food restaurants or any other commercial establishment where guest visit to get
their experience there through their service.

 Restaurants: At Methodist there are two restaurants, Olive restaurant and the restaurant
around the swimming pool area.

In addition to the basic purpose, they provided soft drinks. And as for the restaurant
around the swimming pool area, it provides entertainment through cool music, children’s
play facilities and take away services.

There is also a coffee shop in the restaurant around swimming pool area which service
light refreshments, coffee, milk shakes, cappuccino and snacks.

At Olive restaurant, it is commonly used to serve guest who have attended conference or
any other event where their atmosphere and decor are geared to a particular theme.
  Kitchen;-there are two kitchens at methodist, one around the dining room and the
other one around the swimming pool area. Each kitchen has its facilities like
refrigerators,stoves,ovens and sinks mixtures ,blenders and cookers

The kitchens are U-shaped, it is very spacious and makes sure that the staffs use to
cook, and the place to freely walk.

 Food production -; there various methods chefs use when transforming raw
ingredients into edible food .It is a process. They use this types to products various dishes
boiling, grilling, baking, stewing, braising, steaming and many more.

 Food service;-At Methodist the type of service used is determined by the type of
even .During the conference, they use buffet service.

At Olive restaurant, the type of service is tray service style, the guest order, and the
waiter presents the food on a tray well arranged.

For the staffs, they have the cafeteria service style.