BSBDIV501 Manage Diversity in the Workplace Proof Reading Services

BSBDIV501 Manage Diversity in the Workplace Proof Reading Services

Lead and Manage People

Name of restaurant/ menu- ‘INDIANA LOVE ’
Menu style- Traditional Indian cuisines
Date of event- 16 APRIL, 2017
Time of event- 10:00 AM- 4:00 PM
Location- Hotel premises

Operational Plan for the Promotional Event

TEAM MEMBER 1

Responsibilities of Team Member during Event

1. Ensuring the appropriateness and the decoration of the promotional display stand for the event

2. Arrangement of the tables and chairs and other facilities for the visitors

3. Ensuring comfort for the visitors at the stand

4. Telling the visitors about the new restaurant menu  to be launched by the hotel group (Dick, 2013)

TEAM MEMBER 2

Responsibilities of Team Member during Event

1. Ensuring the appropriateness, supply and management of the food processing and related equipments

2. Ensuring the appropriateness, supply and management of the audio visual displays around the event for promotion of the new menu by the hotel

3. Ensuring the appropriateness, supply and management of the food inventories and the beverages to keep the event going on (Bass et al, 2008)

4. Coordinating with chefs continuously for ensuring the inventories and other requirements are as per their convenience and enough to manage the needs of visitors

Team Member 3

Responsibilities during Event

1. Distribution of the handouts or other promotional inventories to the visitors

2. Management and coordination with the chefs for providing sample meals to visitors

3. Ensuring attraction of more and more visitors to stand (Bass et al, 2008)

4. Ensuring the appropriateness, supply and management of the chefs for the preparation of the sample meals for the interested visitors, wishing to try new menu dishes.

5. Gaining feedbacks from the visitors in the diary for future use (Harvey, 2012)

Meeting Schedules for All Team Members

Resources Required

1. Promotional stand and location
2. Chefs
3. Flyers and other decorative items

4. Food processing equipments

5. Food inventories and beverages

6. Promotional handouts and give away for visitors 

7. Menu print outs

8. Audio video displays

9. Tables and chairs, etc

Performance Evaluation Form

The performance of the members of the team working on the new promotional event for the restaurant must be done as follows

1. How far is the team member committed to the goals and targets of the promotional activity at the restaurant?

a. Strongly committed

b. Neutral

c. Shows lack of commitment
d. Additional comments

2. Does the team member meet the responsibilities and tasks allotted to them correctly and in appropriate manners?

Yes
No

Additional comments

3. Does the team member meet the responsibilities and tasks allotted to them on time?

Yes

No

      Additional comments

4. Does the team member cooperate with the other team members?

 Yes

No

Additional comments

5. Does the team member support or help the working of other team members?

Yes

No

Additional comments

6. How much is the team member contributing to overall performance of the task of the team?

Very much

Average

Very little

Additional comments

7. How could the performance of the team member be rated on a five point scale?

1

2

3

4

5

Additional comments

Post Event Report

The event for the promotion of the new menu by the restaurant under the name ‘INDIANA LOVE’ was put up on 16 APRIL (10:00 AM- 4:00 PM) in form of a promotional display stand that provided visitors with information on new menu that included traditional Indian cuisines and dishes along with providing them an opportunity to try out select dishes available at stand.

The event was supervised by myself (Manager of the hotel) and included a team of three team members each with decided upon responsibilities. I managed the effective team working through following on the Team formation Stages Model and allotted the specific responsibilities and tasks along with set timelines to all the three members (Fleetworth et al, 2009). This helped in minimizing conflicts and effective team working towards the decided upon common goals of promoting new menu. I kept on motivating the team members during regular meeting before and during the event. Through allowing open communication with members and telling them about past experiences in Industry and acting as a role model, I allowed reduction of misunderstanding thus allowing members to outperform with set goals and timelines (Bass et al, 2008).

Team members were rewarded with monetary and non monetary rewards on the basis of their performance evaluation at end of event. This helped in encouraging even better performances and contributions in future events at the organization. Team members were encouraged to put up new and innovative ideas during meetings in order to improve effectiveness of overall event and their ideas were incorporated in planning during review meetings.  During planning stages, the provision of the sample meals for the visitors was not planned which was incorporated based on suggestions from team members during initial stages.

References

Harvey, P. (2012) Understanding and Managing Diversity. New Jersey: Pearson Education, Inc.. pp. 41–47.

Bass, B. M., & Riggio, R. E. (2008) Transofrmational Leadership (Second ed.). Mahwah, NJ: Lawrence Erlbaum Associates.
 Dike, P. (2013)The impact of workplace diversity on organisations - Theseus online available athttps://www.theseus.fi/bitstream/handle/10024/63581/Thesisxx.pdf?sequence=1 last accessed on 3 March, 2017
 Fleetwood, S. & Hesketh, A. (2009) Understanding the Performance of Human Resources Cambridge: Cambridge University Press pp 269-78