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Resources needed in departments

Checking the availability of resources

Ordering supplies and obtaining additional resources

Selection and obtaining of resources

Obtaining additional resources 

Suitability of resources  

Dealing with problems when obtaining resources

Efficient and effective use of resources

Use of resources

Health and Safety when using resources

Homework Assignment

Unit 403

Lead a team to Improve customer service

Learning Outcome

Unit 405

Support learning and development within own area of responsibility

Identifying and Bridging Gaps

Unit 424

Supervise Functions

UNIT 408

Supervise the Food Service

Working as a Food Manager Supervisor

UNIT 410

Set Objective and Provide support or team members

Motivating your team and providing the best service for customers

Understanding how technologies support the delivery of hospitality products and services

Motivating Others

Working with others to plan a project

UNIT 401

Supervision Level 3

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Supervision Level 3

April Poblete

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