Theories and approaches used for personal and professional development

Added on - 21 Feb 2021

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PROFESSIONALIDENTITY &PRACTISE
Table of ContentsINTRODUCTION...........................................................................................................................1PART A...........................................................................................................................................11. Overview of the organisation..................................................................................................12. Skills expected by employer in different roles........................................................................13. Benefits and importance of undertaking ongoing professional & personal development......24. Theories and approaches used for personal and professional development............................35. Critical evaluation of skills and competences.........................................................................56.Best development approach to enhance professional and personal development....................7PART B............................................................................................................................................7Development Plan.......................................................................................................................7PART C............................................................................................................................................9CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................10
INTRODUCTIONEvery organisation need different skills and different employees to work in this competitiveworld. No organization can work if the employees working in the company are not efficient andeffective. Professional identity can be defined as ones own identity or ones own professionalconcept based on beliefs, attributes, concept and much more. Pret an manager is a restaurant inUK or it can be said that it is a sandwich hub. It was founded in 1983 by Jeffrey Hyman. It has450 stores in 9 countries. The current CEO is Clive Schlee. There are various topics discussed inthe report like the skills expected by employer for specific roles and importance of undertakingprofessional and personal development. There are different learning theory also explained in thereport and the best theory which can be used is also discussed.PART A1. Overview of the organisationPret a manger is an international restaurant founded in a year 1983 in the London, UK by JeffreyHyman. It is also situated in US, Hong Kong, China, France, Germany, Denmark, Dubai,Netherlands and Singapore. Pret's culture is a combination of passion, team work, and cleartalking. and It serves limited quantity but good quality and freshly prepared cuisines. Generally,it is known for its sandwiches and is called as a sandwich shop and snack bar. The mainobjective of the restaurant is to create natural, tasty and handmade food without adding anypreservations or the chemicals and serving the best and the healthy quality food to theircustomers.2. Skills expected by employer in different rolesDifferent types of job skills needed in the snack bar:Manager:The manager organise daily performance of the restaurant and schedule time shifts for all thestaff members and oversees budget and the daily income and also helps the shop reach its goal.And also implement the marketing strategy in the restaurant. Managers also manages the ordersof the required material in the Pret a manger shop(Chan, 2019.).Receptionist:They are the first impression of the Pret a manger shop as they manages the front desk.Receptionist are the one who attend guest and welcome them with the respect and in a1
professional manner. They answer the incoming calls, take orders for the advance bookings andcollect the final amount and maintain all the details about the no. Of people entering and leavingfrom the restaurant.Kitchen staff:Chefs are the major part of the Pret a manger shop as they manages whole kitchen. They are theone who creates a menu card for the restaurant. And they also manage the kitchen costs. Theycooks tasty food for the customers, and also maintain proper hygiene at the work place andchoose the best and healthy quality ingredients for cooking as to maintain the health of theircustomers.Serving staff:Waiters of the restaurant recommend menu cards to the customers, answer all the inquiriesregarding food and share additional information about the food. Waiter fills the glasses of waterfor the guests and take food orders from them and finally serve their orders on their respectivetables. And also collect money from them and make change for them(Ellingson, Tews andDachner, 2016.)Housekeeper:Housekeeping service staff members are there for maintaining cleanliness of the whole restaurantincluding reception, main sitting area and the kitchen and gives a clean and comfortable space toall the customers as well as employees of the restaurant.Dishwashers:They are the one in the restaurants who clean all the containers which are used for cooking foodand also cleans the dishes in which food is served and avail them for the reuse.3. Benefits and importance of undertaking ongoing professional & personal developmentThere are various reasons of undertaking ongoing professional and personal development so thatthere is development of skills in the employees. Various importance of personal developmentare:2
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