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Leading and Developing Teams Doc

   

Added on  2020-09-17

10 Pages2651 Words28 Views
Leadership Management
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Leading and DevelopingTeams
Leading and Developing Teams Doc_1

TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1B1 Critical incident.................................................................................................................1B2 Analysis and demonstration of leadership and team work theory....................................2CONCLUSION................................................................................................................................8REFERENCES................................................................................................................................9
Leading and Developing Teams Doc_2

INTRODUCTIONTeam working is very important for the success of every organisation. The managersmust have the requisite qualities to lead the team in an efficient way to satisfy the customersaccording to their need. With the help of this collaboration, any kind of business can reach itsdestination. In this report, emphasis is given on leading and developing the team by taking anexample of Subway restaurant into consideration.TASK 1B1 Critical incidentTo establish the brand value in front of the customers, it is important for all Subwayrestaurants to serve quality food to the customers. They must have to be abide by strict standardsof services and cleanliness for the health and safety of the individuals. Managers have tounderstand the policies and regulations related to consumer protection in a better way to grabmore and more attention of the people (Doppelt, 2017). Also, the techniques related to foodhandling and storage has to be ameliorated to maintain the quality of food. In the given report, itwas indicated that the restaurant is not operating according to the Subway standards regardingfood safety, glove usage, food quality and the preparation. Since, this thing can cause adverseeffect to the health of the individuals, one must have to pay proper attention over it. For this, it isimperative to implement the team working in an organisation. With the help of this, proper workallocation can be done by bifurcating the task in number of hands according to theirappropriateness. This way, the manager can manage the affairs in a better way. The employeeswith sound skills regarding food preparation have to be recruited. One should have a knowledgeof importance of the use of gloves while making food to implement the same into theorganisation. They have to follow the key principles of food hygiene while storage of the foodwhich is as follows: Prevent food contamination spreading from the people, pets or the pests.Separation of raw and cooked food to keep the cooked food in a safe way.Appropriate span of time and the temperature should be provided to kill the pathogens. Storage temperature must be appropriate.One has to use clean and safe water while preparing food.To assist in all the above tasks, team working is mandatory principle to be followed.Proper coordination between the members of team will help to avoid any kind of confusion to1
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