Hi I need help please. This assignment is related to my previous assignment. My role on the internship is Food & beverage attendant in a Thai restaurant in Muswellbrook.There are 3 parts for this assignment. Specially, part B of this assignment is continue and it needs to use Learning objective form in assignment 4 - Part B (file attached). Thanks you
just for reminding, please read all the description and rubric mark before start working :) Thank you again.
PHE 2019 Assessment 6: A) Review paper – My Customer Experience B) Evaluation of Workplace Learning Objectives C) Professional Constructive Feedback to Host Organisation Name of student: Marking Criteria Part A – Review Paper SR Not yet SR Reflection on the role of expectations from the very beginning of the process · Your expectations of your PHE organisations · The basis of these expectations · Extent these expectations have been met or have changed Reflection on the role of challenges and observation · Outline of the greatest challenges that you faced while on internship · Observation of management skills & qualities that are important for success in the industry & why they are necessary Reflection on lessons learned and maintain professionalism · The most valuable lesson learned · The most challenging situation faced to maintain your professionalism · Why was it difficult? · How did you maintain your professionalism in these circumstances? Reflection on setting objectives and performance evaluation · The most useful aspect of setting personal workplace objectives? · Were they achieved, exceeded or changed & why? · Comparative analysis of your 3 and 6-month performance evaluation Reflection on achievements and the role of discovery · Your biggest achievements · Discovery of your strengths, limitations and suitability to work in the hospitality industry · Role of your PHE in influencing future career goals & aspirations · Grammar, spelling, flow · Identifies & evaluates current workplace practices · Minimum of 4 academic references · Minimum 2 industry references · Referencing technique (in-text & Reference List) · Meets word count requirement of 1000 words Additional comments: Part B – Evaluation of 5 Workplace learning Objectives Marking Criteria Part B – Evaluation of 5 workplace learning objectives SR Not yet SR · Use of the specified template · 5 Learning Objectives clearly stated & follow the SMART acronym · All relevant columns completed Comments: Part C – Professional Constructive Feedback to Host Organisation Marking Criteria Part B – Evaluation of 5 workplace learning objectives SR Not yet SR · Use of the specified template · 5 Learning Objectives clearly stated & follow the SMART acronym · All relevant columns completed Part C – Professional Constructive Feedback to Host Organisation SR Not yet SR · All fields have been completed · Feedback is constructive · Grammar, spelling Comments: Marking Criteria Part B – Evaluation of 5 workplace learning objectives SR Not yet SR · Use of the specified template · 5 Learning Objectives clearly stated & follow the SMART acronym · All relevant columns completed Microsoft Word - Assignment 4- Part B(Learning Objectives).docx C) Workplace Learning Objectives (Please create LO 1 & 2 for Assessment 1; the review column will be completed in Assessment 4. LO 3, 4 and 5 will be created for Assessment 4 and reviewed in Assessment63.) Learning objective (LO) Date to achieve this LO How I plan to achieve this Learning Objective With help from Review To what extent did you achieve, exceed or change your LO? Example Only: To learn the details of a minimum of 10 white and 10 red wines from the Wine List. These details will include the varietal, region, characteristics and selling price 28/2/16 1. Request the Manager (or supervisor) if I can copy the Wine List so that I may learn the details as part of my learning objectives 2. Practice with a colleague on a daily basis 3. Ensure that I allocate adequate time to achieve this goal. • Jenny (supervisor) • My colleagues • Myself! LO 1. To learn about different beverages listed on the drinks menu and know about their complimentary status with a preferred dish/dishes. Also learn about the assigned containers (glasses, mugs, cups), to be used in order to serve the drink. 18-03-20 1. Request for permission of taking a copy of the beverage and food list from the supervisor or manager if necessary. 2. Practices under a supervisor or an experienced colleague for better acquaintance with the beverage details and instant rectification when needed. 3. Ensuring the amount of time required to completely engrave the learning • Supervisor • Manager • Colleague • Myself I was successful in my learning objective with proper guidance of my supervisor and support of the manager. My colleagues helped me get well acquainted with the details of the beverages and helped me achieve my goals. and do not move into achieving next learning objective until i excel in this one Jackson (2015). LO 2. To understand how to attend the assigned customers and provide them with satisfactory assistance, in a courteous mannerism while also ensuring the order of beverage in accordance of the suggestion. 20-3-20 1. To learn the proper method of achieving customer service satisfaction, I will request for grooming sessions from my supervisor to help me learn the services. 2. I will dedicate enough time from my daily schedule to help understand the customers and assess their requirements. • Supervisor • Colleague • Myself I was somewhat average at the beginning of my learning experience and had to dedicate enough time to achieve this goal. My supervisor helped me transform into a better and confident service staff and I am still in the process of learning to excel in this aspect. LO 3. To understand in standard front of house procedures, including hosting, cashiering and serving 15/04/202 • Request the Manager (or supervisor) if I can copy the Wine List so that I may learn the details as part of my learning objectives • Practice with a colleague on a daily basis • Ensure that I allocate adequate time to achieve this goal. • Supervisor • Manager • Colleague • Myself LO 4. Learning about how to use a better verbal for communication with the customers 27/04/2020 1. Participating in Soft-Skill and communication training 2. Improving my interpersonal and intrapersonal skills • Supervisor • Manager • Colleague • Myself LO 5. Learning how to take customer’s order into system via iPad app and repeat to confirm their orders. 10/05/2020 Comprehending the internal software used for placing the order, cancelling the order, calling the customer to confirm as well as cross-selling product • Supervisor • Manager • Colleague • Myself Form is due by 17th February 2019 Submit your form to the designated drop box Your name: Your Host Organisation: An important life-long skill is the ability to provide you with feedback in the form of a performance evaluation. Conversely, you are required to provide feedback to your Host Organisation to assist with their business practices. These questions relate to specific areas of the business where they are seeking your feedback. It is important that you make every effort to be as realistic as possible when providing feedback. All fields must be completed For each of the factors below, comment on your experience with: The recruitment process: Orientation: On-the-job training: Workplace support and guidance: Staff facilities (e.g. quality of staff meals, uniform, locker-rooms) What experiences were the most helpful to you? Why? Do you have any recommendations to improve the experience for student interns at this organisation? Do you have any other constructive feedback for your Host Organisation? Thank you for your feedback. This will be valuable to your Host Organisation Page 2 | 3