SITXHRM003 - Student Assessment v3.0-1

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Student Name: __Daniel Esteban Buitrago_________________________________________
Unit: SITXHRM003 Lead and manage people
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Student Assessment Cover
Sheet
Course Code SIT40516 Course Name Certificate IV in Commercial Cookery

Unit Code: SITXHRM003 Unit Title: Lead and manage people
Due Date ________________ Assessment Name Short Answer Questions

Project
Observation
Student No. 092124078 Student Name __Daniel Esteban
Buitrago___________________________
Student Phone ___0414146551_____________Student

Ema______esteban_buit@hotmail.com___________________________
Student Declaration
I declare that this assessment is my own work and where my work is supported by documents from my
workplace placement/employer permission has been granted.
Note: This assessment will not be accepted unless all sections have been completed and the front cover has been
signed and dated.
Filling out this coversheet as part of an electronic submission and approving the above information will operate in
the same way as physically signing this cover sheet.
Student Signature _________Daniel Esteban Buitrago

_____________________________________________________
Office Use Only
Date/s Received: ___/___/___ ___/___/___ ___/___/___
Date/s Assessed: ___/___/___ ___/___/___ ___/___/___
Result of Assessment: ___________ ___________ ___________
Entered on Training Plan Moderation Signature
Note for Assessors: Filling out the above Office Use Only section as part of an electronic submission will operate in
the same way as physically signing this cover sheet. If not physically signed, Assessor must print their name in
signature box.
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Short Answer Questions
Course Code and Name: SIT40516 Certificate IV in Commercial Cookery

Unit Code: SITXHRM003
Unit Title: Lead and manage people
Assessment 1
Your Task:
Answer the following questions below. All questions must be answered.
Question 1 - List 5 roles and functions performed by supervisors and managers:

 Liasion
 Researcher
 Disseminator
 Spokesperson
 Negociator
Question 2 - Match the leadership style on the left to the description on the right:
Situational leadership. 5 1. Gives guidance to the team, but also seek their input and
opinions when making decisions.
Authoritarian or autocratic 2. The leader will offer some kind of personal transformation
leadership. 3 to the follower.
Transactional leadership 6 3. Involves somebody speaking from a position of power and

exercising tight control over their subordinates.
Laissez-faire style 4 4. Involves giving people a job and a possible direction and
letting them do it themselves.
Transformational leadership 2 5. Involves modifying your style of leadership to suit the

particular situation.
Participative or democratic 1 6. Involves setting out clear goals and objectives, along with
the corresponding rewards and punishment.
Question 3- List 4 important skills (or characteristics) of members of an effective team:
 Listening
 Sharing
 Questioning
 Discussion
Question 4- List the 3 individual job roles of members in YOUR team, and describe what each role does.
Job Role 1: Job Function: griller chef
Job Role 2: Job Function: dishwasher
Job Role 3: Job Function: Manager
Question 5 - List 4 common problems teams may encounter.

 Lack of proper leadership
 No team identity
 Communication breakdown
 Tunnel vision
Question 6 - What does ‘Group Dynamics’ mean?
Group Dynamics is the way people behave differently when they are alone verse when they are
participating as part of a group or team
Question 7 - Why must you show your staff that you support the business goals?
You must always show your staff that you support the business goals and are
working hard to achieve them. If a manager or supervisor complains about
targets or goals the business has set, this will have a negative effect on the
team
Question 8 - What is a manager’s role in achieving company goals?
You must examine the company’s goals, and work

out plans for how you and your team can achieve them.
Question 9 - List 6 advantages of working as a team, as opposed to working individually.

Teams can give people a sense of belonging when they might otherwise feel anonymous
• Teams allow people to bond, share jokes and opinions, eat together, etc
• Better results are achieved when people work together towards their goals
• Team members support each other and can help make the work environment pleasant
• Teams can stimulate creative thought processes and problem solving
• Teams can combine skill sets and provide an opportunity to learn from others
• Increase in productivity
Question 10 - As a leader, the most important part of being a leader is setting a good example. Why is
this?
The most important part of being a leader is setting a good example
Question 11 - List 3 ways you can act to send a positive message to your team as a leader:
 Psitive feed back
 Praise
 Estime
Question 12
List 3 reasons why treating people with integrity, respect and empathy will help you manage your team.
• Empathise with your employees but never take sides

• Conduct yourself with honesty and integrity
• Apply yourself to achieving the goals of the business
Question 13
If you don’t treat people with respect (for example use fear and threats) this can have a negative effect on
your team. List 3 examples of how lack of respect can negatively impact on a team:
 Lower standars
 You will have to watch the staff

 Stress will be created
Question 14 There are 3 types of goals you need to set, they are;
 Short Term
 Medium Term
 Long Term
Question 15 List 3 methods you could use to help your team to monitor the progress of meeting goals:
Create daily and weekly To Do lists
• Prioritise tasks and objectives weekly
• Organise regular review meetings to analyse progress
Question 16- Setting KPIs helps to keep the organisational goals, in line with the plans and objectives of
your team. List 3 good KPIs that might help your team achieve the organisational goals.
 Increased top-shelf liquor sales
Increase in beverage units sold Per month, per beverage

 Total sales Total sales, not including spillage Or other wastage, or sales per Individual employee
 5% increase each month or totalOf 30% increase per annuam
Question 17- Why is setting a KPI of ‘increased sales’ a bad KPI for helping your team achieve business
goals?
Because is not specif enough
Question 18
What type of communication methods can you use to help a team become more independent (and take
responsibility for their own work)?
Open team meetings including open communication and innovative thinking
• Debriefing sessions
Question 19
You must inform staff of what is expected in their individual role or activities they undertake. One
example is making sure you have told them expected outcomes – list 4 other aspects you must clearly
communicate to them:
 Level of productivity
 Service standards
 Work allocations
 Individual roles within a team
Question 20- How can encouraging open communication and innovative thinking help your team meet
goals?
Staff may alert you to new technologies

Few new ideas
Suggest better ways of doing things
Question 21- List 3 innovations in the hospitality industry, that you may discuss with your team:
 Qr code
 Booking apps
 Customer feed back on Facebook
Question 22- Why is encouraging and rewarding staff important?
It boosts moral
An incentive to keep performing
Question 23- List 3 ways to reward individual or team performance.

 A promotion
 Money incentive
 Gift vouchers
Question 24 - List 3 benefits of communicating with your staff and involving them in making decisions.
 Keep on the loop
 They feel part of the team
 Express opinions and decisions
Question 25
List 3 ways to show your employees that you support and value open communication within the team
1. Encourage and reward honest and open feedback

2. Encourage participation in making decisions
3. Criticise constructively, not destructively Use a real
open door policy
Question 26
As a manager or team leader you need to communicate the important ideas, plans and objectives. List 3
pieces of data or information the team may need full access to.
1. Sales targets
2. Previous sales data
3. Marketing reports
Question 27
How does having your team fully informed about business objectives and goals help the business?
Teams that are fully informed are more likely to succeed
Question 28 - When someone has a criticism of your team’s performance why does this reflect badly on
you?
Any failure of the team is your failure, and your failures are the
team's failures.
Question 29 - What does using feedback provide team members with?
It is an indication of their performance
Question 30
If the employee has done a good job, then the feedback should be......
Positive
Question 31
If you need to provide criticism to an employee, then the feedback should be......
Constructive in private
Question 32 - List 3 benefits of delegation
• Saving the manager's time to do more important

tasks
• Reducing manager stress and imbalance of workload
• Increasing employee morale
Question 33 - List 3 reasons managers don’t delegate.
• Lack of faith
• Fear of failure
• Too much time
Question 34 - How does increasing an employee’s level of responsibility gradually help the employee
overcome some barriers to delegation?
you can allow them to slowly learn and build confidence.
Question 35 - Why is it important to make an effort to develop individuals within your team?
It shows them you are happy with their performance and you are willing to knvest in them
Question 36 - List 3 ways you can help individuals develop within a team
• Giving them more responsibility within the team
• Change their job role by adding higher level tasks
• Internal training which teaches them new aspects of the
job
Question 37 -You can use KPIs which can help you monitor team performance, to make sure your team is
progressing towards achieving goals. What does ‘KPI’ stand for?
Key performance indicators
Question 38 - KPIs should conform to the SMART principle. What does S.M.A.R.T. stand for?
• Specific
• Measurable
• Achievable
• Result-oriented or Relevant
Time-bound
Question 39 - How often should you provide coaching or mentoring to your team?
When need it or new staff
Question 40 - List two (2) aspects which can affect how much coaching or mentoring a person may need.
 How new they are yo the role
 Their qualifications and experiences
Question 41 - When it comes to motivation – what is more important to most people than money?
Satisfaction and pride
Question 42 - Why is recognising and rewarding good performance important?
Validates the team members and helps encourage them
Question 43
What are motivational theories?
List 3 examples of motivational theories
 Mazlow’s hierachy
 Hezemberg
 Aldefers
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Project

Assessment 2
Your Tasks:
Part A – Setting managing and communicating Key Performance Indicators
For this assessment you are required to consider a scenario from your industry and then set key
performance indicators (KPIs) based on this scenario. You will need to consider the business reasons for the
KPIs, look at what the current KPIs are and set target KPIs to be achieved.
You will then need to:
1. Set and measure KPIs.
2. Use new or innovative approaches to meet the KPIs.
3. Define constraints to meeting KPIs.
4. Know what to do if KPIs are not met.
5. Use appropriate methods of communication.
Hospitality Scenario:
You are the supervisor of the Food and Beverage Service Team and have just returned from your monthly
management meeting.
Mr. McElm, the new GM has reviewed the Sales and Customer service history from the past 12 months and
accordingly developed and set new targets to improve the organisation’s customer service provisions and
sales targets.
The following aspects will need to be addressed in the F&B section:
Current Targeted
EXAMPLE ONLY: The average per head spend EXAMPLE ONLY: Increase average spend to $26.50
currently sits at $23.00.
The feedback received per 5000 customers shows Improve product and service provisions pro-actively
250 (5%) customers were dissatisfied with product with a target of 98% within 9 months.
and service provisions
There have been 37 errors or discrepancies with Maximum discrepancies must not exceed $100.00 per
customer accounts/wrong orders during the past 12 month – F&B manager must be informed immediately
months which resulted in $3,950.00 of losses
There have been 16 complaints related to cleanliness No complaints related to cleanliness of
of glassware/crockery during the past 5 months glassware/crockery are acceptable – procedures must
be implemented to ensure this.
1. Set and measure KPIs
Based on the chosen scenario, create two (2) KPIs to help you monitor and manage the department.
Model Hospitality KPIs
KPI 1:
KPI Name: Negative customer feedback
KPI Description: Porcentage of customer providing negative feedback

Current: 250 of 5000 meals negative = 5%
KPI Target:
Reduce to 2%
How you will
measure this KPI?
Over what time Check all methods of feedback
frame?
KPI 2:
KPI Name:
Wrong orders
KPI Description:
discrepancies with customer accounts/wrong orders
Current:
37 errors : $3.950.00
KPI Target: 100 per month

How you will
measure this KPI?
Over what time
frame? Manager must be informed immidiately
2. New or innovative approaches to meet the KPIs
For each KPI, outline the steps that you think need to be taken to achieve the KPI. You might need to employ
innovative approaches (procedures, processes, systems, technology, etc) to make sure that you and your
team achieve each KPI.
KPI Target Steps involved to achieve this KPI. (Example)

Increase total sales Selling drinks is key to increasing sales per customer. Wait staff need be pro-active;
per head from $23 Knowledge of specials and menus.
to $26.50 per Employing suggestive selling methods.
head.
KPI Target 1
Training
To improve
presentation of the Look at new containers for presentation
burrito bowl
KPI Target 2
New mesauring and service equipment

To regulate the
portions
3. Constraints to meeting KPIs.
What could prevent you from implementing these new techniques? What needs to be considered?
Lack of funds or training or skills
4. What would you do if KPIs are not met.
What will you do if you identify that staff members struggle or do not achieve the set targets? Think about
the technique you would use to find where the problem lies, who you would communicate with and the
steps involved in finding a solution.
Managment then staff meetings check if there is any equipment issues
5. Methods of communication.
What methods of communication will you use to communicate the KPIs to your team?
Staff Meetings
Group text
Notice boards
Part B – Performance Review
Performance reviews are used by managers and supervisors to give and receive feedback from staff.
In this part of the assessment you will create a set of evaluation criteria to monitor and evaluate your staff.
You will need to:
a. Set Job Responsibilities and Tasks

b. Relate job responsibilities to specific performance indicators
c. Employee Feedback
d. Professional Development
e. Bonus and Reward Systems
f. Provide employees with feedback
g. Delegating tasks
a. Set Job Responsibilities and Tasks

Choose one Job Role within your department and document the responsibilities for that job role. Use the
following example as a guide:
EXAMPLE: Roles and responsibilities
JOB TITLE Responsibilities

Head waiter  Provide table service to tables.
 Abide by responsible service of alcohol laws.
 Comply with all workplace health and safety guidelines.
 Train junior staff on customer service and upselling techniques.
 Act as a positive role model by offering excellent customer service.
 Supervise junior staff during table service.
 Monitor billing and payments of orders during service.
 Delegate job tasks to other waiting staff.
JOB TITLE: dish washer
Responsibilities
Plates cleaning and all utensiles sanitation as well as make sure all spots around are all clean
Relate job responsibilities to specific performance indicators
b. Using the job responsibilities you listed in part A, create specific performance indicators.
You will need to:
 State what the indicator is

 Document how the indicator will be measured
Performance Indicator: How this will be measured:

Delegate job tasks to other waiting staff. All waiting staff to know their own role and tasks
for each shift.
Clean and rinse all dishes Inspect all the racks that comes out of the kitchen

Measure all every single time the dishy filled up
Quemical usage the chemical tank and report it so that it can be
recorded
B. Employee Feedback
List two (2) methods you can employ to encourage employees to give you open and honest feedback, and
give an example of each:
Method 1-3: Example:

Staff meetings (example) Acknowledge staff (example)
1) Suggestions box Responses
2)staff appraisells Communication
c. Professional Development
Training and development should help solve problems or skill shortages in the department and improve both
the staff member and the business.
List 3 techniques which you can use to identify problems or skills shortages in your department, which will
help you, determine training needs.
EXAMPLE:
TECHNIQUE TO IDENTIFY PROBLEMS OR SKILLS SHORTAGES:

Using customer feedback surveys. Customers making complaints might point you to a problem with products or
service, which may highlight gaps in an individual’s knowledge or skills.
1. Decrease in spend per head
2. Increasing in staff sick day
3. Stock loss
d. Bonus and Reward Systems

List 3 different ways you can reward your employees. For each reward type list any positive or negative
aspects associated with the type of reward.
Reward Positive Negative
1.cash 1. You can spend it 1. Staff could expect it
2. Movie tickets 2. You enjoy it 2 expiry date
E Provide employees with feedback
You should provide feedback to your staff on a regular basis. The method you use to provide feedback might
depend on the time the employee has worked for you, and the context of the feedback you need to provide.
Give one (1) example of a method of feedback (continuous, public, private) you could use to provide
feedback to the employee.
EXAMPLE:
Work Scenario (example) Feedback Method (example)
Training a new employee. Continuous positive feedback is needed as each task is

learned and completed.
New employees can feel anxious if they are not clearly

shown what to do, and given praise as they learn the ropes.
Work Scenario 2 Feedback Method
Dishy is working in his workplace and the Private discussion and constructive feed back about his
manager would come along to call him privately performance
to speak
F Delegating tasks
List two (2) tasks you must delegate as a manager/supervisor in your department. For each task, define the
benefits to delegating this task:
Task (example) Benefits of delegation (example)
Supervision of waiting stuff during table Saves my time during service.

service
Increases morale of head waiter.
Creates professional growth for head waiter.
Task 1 Benefits of delegation
Smooth service
The head chef is supervising the line staff
Task 2 Benefits of delegation
Cleaner kitchen
Head steward
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Observation

Assessment 3
Student Name:
Assessor Name:
Date of observation
Service Instances – Details
You will be observed monitoring individual or team performance demonstrating four (4) of the following
(instances 1 – 4) leadership and management roles:
The selected roles may be observed individually on several occasions or during e.g. preparation and service
for a function, organising or holding an event or similar where a complete operational cycle can be
observed.
Instance Date Duration Leadership role
from ... to... observed
Instance 1: Instance 1: (What was
20/12/23 7pm – 11 pm observed)
Job roles to Getting the correct
arrange a details
Christmas party

observed)
Team member
tasks chefs and Foood prepered and
wait staff Chefs 4pm served within correct
Prepping dishes until 9:30 pm tempreatures
Cooking dishes 20/12/23
Setting tables 6pm until Tables set correctly
11:30pm

observed) and served
efficiently
Team meeting
Think of any Chefs 3:30 pm All information
issues that may 20/12/23 Wait staff distributed and
arise 5:30 pm aknowlage

observed)
Getting the job Chefs 10 pm
completed Wait staff
11:45 pm Guest happy
Part A – Planning monitoring
1. Once you have selected the activities with your trainer, you will need to develop a plan for the
situation(s) where you undertake monitoring including:
An overview of the activities typically undertaken by the team in the workplace or simulated training
environment
Chef to prepare the meals with in HACCP coordination
A description of the team
Head chef
Sous chef
Commis chef
Chef de partie
The job roles and duties undertaken by each team member
Head chef organise product to arrive and roasterong
Sous chef to control kitchen preparation
Commis chef to follow orders and recipes
Chef de partie produce dishes from his section
How the tasks to be completed during the instance(s) will be planned, organised and allocated and
communicated to each team member or the team as a group
As oer the running sheet
Provisions for decision making and delegation of tasks
Refer ti run sheet and convrtsataiins with organiser
The documentation you will use to assist you to inform staff (e.g. booking information, menus, schedules
etc.)
The running sheet
The provisions for monitoring
Feed back from organiser
The provisions for de-briefing staff at the end of the service instance(s)
A quick team meeting
Part A – Planning monitoring S NYS Comments
Provides an overview of the activities undertaken in the
workplace/ department
Provides an overview of the team characteristics
The individual job roles for each team member are provided
The tasks typically performed in each job role are provided
A description of how tasks are planned for the monitoring
instance is provided
A description of how task requirements are organised for the
monitoring instance is provided
A description of how tasks are allocated and communicated to
staff for the monitoring instance is provided
The planned task allocation is suitable to the individual job roles
and task typically performed
The provisions for decision making processes are explained
The provisions for and principles of delegation processes are
outlined
The documentation which will be used for briefing, information of
staff to plan and undertake the service instance is explained
The key steps for monitoring are outlined relevant for the type of
tasks performed by the team and the monitoring instance.
The de-brief provisions and details are outlined
Part B – Observation
You will demonstrate your ability to carry out each of the two (2) activities planned for in Part A.
Using your knowledge of leadership and management techniques, you will need to:
1. Plan and organise the activity (e.g. a meeting to provide workplace information)
2. Use appropriate decision making techniques
3. Delegate suitable tasks using the correct techniques
4. Collect and provide relevant feedback from and to staff
5. Use suitable motivation techniques
1. Plan a team meeting the day of function
2. Follow food safety and run sheet
3. Verbak at the team meeting
4. Verbal ath the post service meeting
5. Post meeting drinks
Criteria 1.Instance 2.Instance 3.Instance 4.Instance
S NYS S NYS S NYS S NYS Comments
Planning and Organising
Establishes rapport with the team
Communicates the requirements for the service instance
The individual roles and tasks are explained
The individual and team roles are allocated
Acts pro-actively and attends to problems as these arise
The operation remains effective during the instance observed
Disruption to service or production is minimal
managed without impacts on customer service or schedules
Interacts with team members in a positive manner
Encourage and promotes open communication
professional manner reflective of a supervisor in a leading role
Involves the team in decision making processes
Decisions are made collectively and agreed on
Valid concerns are considered and evaluated
Tasks for delegation are discussed:
The individual capacity is considered for delegation of tasks
The potential barriers which may affect delegation or associated
tasks are identified
Tasks are explained clearly
Delegation is implemented and followed up
Shortfalls or problems are identified
The reasons for performance issues are identified:
Pro-active steps are taken to ensure the outcomes are achieved:
Mentoring and coaching staff to achieve tasks where possible
Provides feedback and encouragement to staff where difficult or
new tasks are undertaken
Provides fee back on individual performance
Provides feedback on team performance
Feedback to staff is provided in a constructive manner
Student seeks feedback from individuals in the workplace
Student seeks feedback from the team
The feedback is used to suggest changes for the operation
Motivates team members to achieve tasks through supportive
actions and constructive feedback
Recognises and uses praise of individuals and the team overall
Uses rewards where applicable within realistic means and
constraints
Part C – Post monitoring/observation. Evaluating the monitoring processes
a. Provide an overview of the efficiency and/or deficiency of the workplace practices:

1. What worked well?
All guest happy
2. What did not work well and why?
Well planned
b. How effective was the communication:

1. Between you and individual team members
2. Between you and team
3. Amongst the team
c. How effective was the allocation and delegation of tasks to individuals and the team overall?
What were the shortfalls or weaknesses you have identified, and which actions will you take to
overcome these?
Needed more staff
d. What feedback have you provided? To whom?
Given to all members
e. What feedback have you received from individuals, and the team overall?
All positive
f. How have you used feedback received and in which instances? How will you use feedback
received for future services as part of continuous improvement?
To improve the business
Part C – Post monitoring/observation. S NYS Comments
The efficiencies in the workplace during monitoring have been
identified and discussed
The efficiencies in the workplace during monitoring have been
identified and discussed
The effectiveness of communication between has been identified
and evaluated:
1. Student and individual team members
2. Student and team
3. Amongst the team
The effectiveness of allocation of tasks has been evaluated

Suggested provisions to overcome identified shortfalls are realistic
and can be applied
The effectiveness of delegation has been evaluated
Suggested provisions to overcome identified shortfalls from
delegation are realistic and can be applied
Provides an overview of feedback provided to individuals during
the monitoring instances
Provides an overview of feedback received from individuals
during the monitoring instances
Provides an overview how feedback received was applied and
used in service instances where applicable
Provides suggestions for use of received feedback for future
service instances
The suggestions for use/ application of feedback for future
instances are realistic and provide for improvement
Feedback:
Result: Satisfactory | Not Satisfactory | Not Assessed
Student Declaration: I declare that I have been assessed in this Name: ________________________
unit, and I have been advised of my result. I also am aware of
Signature: ________________________
my appeal rights.
Date: ____/_____/_____
Assessor: I declare that I have conducted a fair, valid, reliable
and flexible assessment with this student, and I have provided Name: ________________________
appropriate feedback Signature: ________________________
Date: ____/_____/_____

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Imagine Education

Student Assessment Feedback

Student Name: __Daniel Esteban Buitrago_________________________________________

Unit: SITXHRM003 Lead and manage people

Assessment Satisfactory (S) / Date Comment

Feedback from the Student:

Overall competency has been achieved: YES □ NO □

Assessor’s Name: Result Date :

Course Code SIT40516 Course Name Certificate IV in Commercial Cookery

Due Date ________________ Assessment Name Short Answer Questions

Student Phone ___0414146551_____________Student

Student Signature _________Daniel Esteban Buitrago

Office Use Only

Date/s Received: ___/___/___ ___/___/___ ___/___/___

Date/s Assessed: ___/___/___ ___/___/___ ___/___/___

Result of Assessment: ___________ ___________ ___________

Entered on Training Plan Moderation Signature

Course Code and Name: SIT40516 Certificate IV in Commercial Cookery

Answer the following questions below. All questions must be answered.

Question 1 - List 5 roles and functions performed by supervisors and managers:

Transactional leadership 6 3. Involves somebody speaking from a position of power and

Transformational leadership 2 5. Involves modifying your style of leadership to suit the

Job Role 2: Job Function: dishwasher

Job Role 3: Job Function: Manager

Question 5 - List 4 common problems teams may encounter.

Question 6 - What does ‘Group Dynamics’ mean?

Question 8 - What is a manager’s role in achieving company goals?

You must examine the company’s goals, and work

Question 9 - List 6 advantages of working as a team, as opposed to working individually.

The most important part of being a leader is setting a good example

• Empathise with your employees but never take sides

 You will have to watch the staff

Increase in beverage units sold Per month, per beverage

 5% increase each month or totalOf 30% increase per annuam

Because is not specif enough

 Individual roles within a team

Staff may alert you to new technologies

 Customer feed back on Facebook

Question 23- List 3 ways to reward individual or team performance.

 They feel part of the team

 Express opinions and decisions

1. Encourage and reward honest and open feedback

Question 29 - What does using feedback provide team members with?

It is an indication of their performance

Question 32 - List 3 benefits of delegation

• Saving the manager's time to do more important

Question 33 - List 3 reasons managers don’t delegate.

you can allow them to slowly learn and build confidence.

Key performance indicators

When need it or new staff

 Their qualifications and experiences

Satisfaction and pride

Question 42 - Why is recognising and rewarding good performance important?

Validates the team members and helps encourage them

Course Code and Name: SIT40516 Certificate IV in Commercial Cookery

Part A – Setting managing and communicating Key Performance Indicators

The following aspects will need to be addressed in the F&B section:

Student Name: Daniel Esteban Buitrago_______________________________________

Student Phone _0414146551___________Student

Date/s Received: _/_/_ _/_/_ _/_/___

Date/s Assessed: _/_/_ _/_/_ _/_/___

Result of Assessment: _____ _ _______