Module 1
What should I reflect on in Module 1?
In the introduction of each Module specific guidelines are given under the heading: Assessment Progression.
The focus for Module 1 is on the current trends and dynamics of the travel, events and hospitality sectors and the interrelationship between the industry sectors. It is necessary for your journal to reflect on how these concepts directly apply to your organisation, for instance:
• An analyses of your workplace in regard to its application of these trends
• The parallel impact the interrelationship between the industry sectors has on your specific workplace.
Be sure to read the Assessment brief carefully with special attention to the grading rubric. The rubric tells you exactly how your work will be graded and that in itself gives you direction on how to answer.
Information
I currently working and completing Industry practicum as a Head Chef for the restaurant name is Hello Auntie at Marrickville. This is a Winning Award restaurant. And I am being with them almost 3 years.
This are the social sited of Hello Auntie
http://www.hello-auntie.com.au/
https://www.facebook.com/helloauntierestaurant/
https://www.instagram.com/helloauntierestaurant/
Module 2
Reflective Journal 2
This week we started Module 2. For this Module you need to reflect on the Marketing Mix of the organisation and all its elements. When completing your journal reflection, be sure to carefully reflect on how successful these elements have been considered in your workplace, for instance:
• The components of the marketing mix
• The composition of the customer benefit package
• Where the focus products and services fall on the life cycle
• An analysis of the company’s servicescape etc.
Notes:
• It is important to carefully study the Learning Resources before you complete your reflection.
• Be sure to apply the theory directly to your workplace and to diligently reference your work.
• Try to use the correct terminology and academic language used in the readings when discussing the components.
Information
Servicescape – Hello Auntie
Special Layout - An award winning contemporary Vietnamese restaurant, 100 seats available for customers, averaging 70-85% occupancy year-round. The restaurant offers various food banquets for groups of people, lunch specials, offer gluten free, vegetarian and vegan options to cater to the surrounding target market. They also offer happy hour drinks between 5:30-7:30pm every night and provides alcoholic and non-alcoholic drinks. The restaurant has 4 dining areas including the bar, one main kitchen and bar.
Ambient condition - The restaurant is located in the upcoming suburb of Marrickville that is conveniently placed near public transport so it’s easily access-able to everyone. The interior of the restaurant is dim-litted, creating a warm atmosphere for the customers. There is always music playing in the background to create a fun atmosphere, with throwbacks to the 80’s music being played to the current hits depending on the night of service to suit the demo-graph who are dining. They have warm coloured tones in the restaurant such as brown, orange and green that mesh together under the lighting to enhance the warm atmosphere.
symbols - The restaurant has a unique logo “Hello Auntie” that makes them to be able to be distinguished. They also have a strong social media presence with hashtags #payyourauntieavisit through social media platforms such as Facebook and Instagram
Module 3
Module 3: Organisation’s Competitiveness
At the end of Week 6 your reflection on Module 3 is due. For this Module you need to reflect on the Competitiveness of the Organisation and apply the theory and principles we looked at in the content for this Module. When completing your journal reflection, be sure to carefully reflect on how these topics apply to your workplace, for instance:
• Identify the organisation’s competitors
• Identify strengths, weaknesses, opportunities and threats
• Identify the organisation’s core competencies
• Identify how they differentiate themselves from the competition
• Comment on your own role in this environment etc.
Notes:
• It is important to carefully study the Learning Resources before you complete your reflection.
• Be sure to apply the theory directly to your workplace and to diligently reference your work. It has to be clear form your reflection that you have used the sources we studied to inform your analyses and conclusions.
• Try to use the correct terminology and academic language used in the readings when discussing the components.
Module 4
Module 4: Organisation’s Service Management
At the end of Week 8 your reflection on Module 4 is due. For this Module you need to reflect on the Service Centeredness of the Organisation. Try to apply all the components of the service encounter triad in your analyses. Be sure to apply the studied theory and principles, for instance:
• Evaluate all three service triad components
• Evaluate the service profit chain
• Note your organisation’s complaint handling practice etc.
Again, here are some additional notes on good Reflection writing:
• It is important to carefully study the Learning Resources before you complete your reflection.
• Be sure to apply the theory directly to your workplace and to diligently reference your work. It has to be clear form your reflection that you have used the sources we studied to inform your analyses and conclusions.
• Try to use the correct terminology and academic language used in the readings when discussing the components.
Information
Service management
Based upon my personal experiences as a head chef, service excellence means to me that everything is running smoothly, that everyone is working well together as part of a team and when there is positive energy in the kitchen. Service excellence is not always easy to achieve but it possible when we have enough staff, we know how many bookings we have for the service, we have enough food prepared and the floor staff don’t make too many mistakes taking orders.
An example of service excellence in my workplace is the organisation of large banquet tables which must be served within a two hour period along with balancing all of the other customer’s needs at the restaurant. Banquet tables are bookings of more than ten people and as they are priced per head and are a little bit expensive, the quality of service must be high. They require service excellence as a lot of courses comprising of complex dishes need to be made within a short amount of time. Time management is crucial to ensure that the banquet tables do not interrupt the flow of food going out to other diners, particularly on the weekends when it is busy. Everyone in my team has to work together and help each other.
Customer satisfaction with the presentation and taste of the dishes sent out by the kitchen form another essential element of service excellence. From reading reviews I know that I help the establishment. I work for achieve service excellence in this regard.
Module 5
Module 5: Staff Retention and Development
At the end of Week 10 your reflection on Module 5 is due. For this Module you need to reflect on how well your Organisation does in retaining and developing their staff. To do this, it is necessary to read the learning resources and apply as much of the principles and theory covered, for instance:
• Analyse the organisation’s employee attraction practice
• Evaluate the methods and measure to which staff are retained
• The level of staff empowerment
• The competitiveness of the remuneration packages etc.
Again, here are some additional notes on good Reflection writing:
• It is important to carefully study the Learning Resources before you complete your reflection.
• Be sure to apply the theory directly to your workplace and to diligently reference your work. It has to be clear form your reflection that you have used the sources we studied to inform your analyses and conclusions.
• Try to use the correct terminology and academic language used in the readings when discussing the components.
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