Personal and Professional Development Report: HND Business, Level 5

This report delves into the realm of personal and professional development, examining the crucial role it plays in both individual and organizational success. It begins by exploring the concept of self-managed learning, evaluating its various approaches and assessing their suitability. The report highlights the importance of lifelong learning in personal and professional contexts, outlining various learning and development methods. It then analyzes the benefits of self-managed learning for both the individual and the organization, emphasizing its impact on skills enhancement and problem-solving. Furthermore, the report addresses a work-based problem, providing a proposed solution and discussing the learning styles that can help overcome communication barriers. Time management strategies are also examined. The report then assesses current skills and competencies against professional standards and organizational objectives, identifying development needs and outlining activities to meet them. A personal and professional development plan is presented, detailing the processes and activities required for implementation. The report also covers the aims and objectives behind the plan, and the importance of updating it based on feedback and evaluation. The case study of Trattoria Da Luigi is used to provide examples and practical application of the concepts discussed.

PERSONAL AND
PROFESSIONAL
DEVELOPMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 The approaches to self managed learning and their evaluation of their suitability. ........1
1.2 Lifelong learning in personal and professional and learning and development methods.3
1.3 The benefits of self-managed learning to the individual and to the organisation............4
LO4..................................................................................................................................................5
4.1 The work based problem and its solution.........................................................................5
4.2 The learning styles overcome the problems of communication.......................................6
4.3 Time Management Strategies...........................................................................................6
TASK 2............................................................................................................................................7
2.1 Current skills and competencies against the professional standards and organisational
objectives................................................................................................................................7
2.2 Personal and professional development needs and plan activities...................................8
2.3 The development opportunities required to meet both the current and future needs.......9
2.4 Personal and Professional Development Plan..................................................................9
LO3................................................................................................................................................10
3.1 The processes and activities required to implement your development plan.................10
3.2 Planned Activities...........................................................................................................11
3.3 Aims and objectives behind PDP...................................................................................12
3.4 Updating the development plan based on feedback and evaluation...............................12
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................14

INTRODUCTION
Personal and professional development play a vital role in every human life. It is a
process of developing personal professional skills according to the requirement of self
management and organisation. Further, the report will analyse the advantages of self learning
which assist the individual in dealing with professional life at restaurant. Trattoria Da Luigi is an
Italian restaurant serving its food services in London. The restaurant offers vegetarian friendly
food in order to achieve customer satisfaction. Besides, the report will enhance the different
learning and development methods which help in improving personal and professional relations.
Moreover, the report evaluates the personal and professional development plan of restaurant.
Hence, the report will evaluate skills and competencies against the professional standard
objectives of business.
TASK 1
1.1 The approaches to self managed learning and their evaluation of their suitability.
Self management learning helps the individual in analysing its own capabilities and skills
which either need to improve or need to implement at work place.
Personal and professional development of individual is based on three major factors
which are as follows:
Self Evaluation: To perform organisational functions first the person need to understand
its own strengths and weakness.
Objectives and Goals: For development individual need prioritize and determine its goals
and objectives.
Career world: For standing out in the competitive world the person need to represent
itself.
In contrary, Self management learning are important to enhance lifelong development as
it helps in dealing with situation at workplace and at personal life. Person develops its learning
skills with the help of some basic approaches which are described under:
Conferences and seminars: This is the effective technique which provides individual an
opportunity to express their knowledge and skills to others which help them in realizing the
weakness and will end up learning new things.
Social networks: In developing era, people spend most of their time on social networking
engines which provides platform to individuals in communicating across the globe and learning
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different self management skills. Further, while connecting with different individuals people start
analysing their own weaknesses and try to overcome those by learning personal development
through various possible channels.
Internet: Internet provides the wide range of knowledge and information about
everything which helps the individual in learning. Internet is wide source which enhances every
development of person by giving specific knowledge. It provides sources like journals, Google
scholar and many more which expert advising articles which assist the individual in learning self
management.
Hence, The person should follow the strategic tool to analyse its strengths and weakness.
Swot analysis is the way of evaluating personal strengths and weaknesses. For self management
learning the organisation provides the employees to use self reflective learning which the staff
members in analysing their opinions, personal understanding, and judgements. This is conducted
by the business to make them understand practical issues which the individual should learn to
improve its personal skills. Reflective learning techniques is followed by Trattoria Da Luigi to
maintain new skills at restaurant by enhancing the personal skills of workers. Further, to improve
the self management of staff the company assigns them innovative tasks and responsibilities
which help them in developing management skills, leadership skills, team working skills and
communication skills.
Benefits of self management
 Self management assist the individual in increasing reassurance and self confidence.
 It is beneficial in improving control over own health and well being.
 It leads to better involvement in decision making process of organisations.
 Self management helps the people in improving time management skills.
 It also helps in reducing anxiety, depression and tiredness.
For instance, Individual working in this Italian restaurant should be capable of self
management else the situation can turn into conflicts between two people at same job but with
different skills. For working in professional world people cannot be selfish they need to
coordinate and cooperate with co workers. Recently, the recently director came across a conflict
of its firm in which two workers fought because they were at same job but one was self managed
and knew skills to deal with the issues and other one was intelligent but was lacking self
management skills.
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Visionary learning style- This kind of learner can learns from the written language such as
reading and writing task. In this learner can learn from the use of video, charts, visual material,
charts, demonstrations etc.
Auditory learning style- This kind of the learner can learn from the more talk to themselves. In
this kind of learner,, people use several material related to the load speaking and lips moving.
This kind of people can learn from the more speaking and lips movement from other people.
Kinaesthetic learning style- In this learning style, people can learn from the touching and
moving. It has major two sub channels that are kinaesthetic and tactile.
1.2 Lifelong learning in personal and professional and learning and development methods.
Personal and professional development (PPD) are two different aspects but are connected
to each other. Besides, professional development is developing individual in role where the
person can understand job. It includes enhancing the professional skills in order to perform
functions effectively. Development of individual workplace includes health and safety, IT
training, accountancy or budgeting and expertise in legal knowledge. In contrast, Personal
evolution is the improvement in the skills required to accomplish desired goals and results. This
is enhancing talents according to both workplace and self learning. Personal development of the
individual includes trainings like leadership, management, time management, conflict
management, and improving interaction skills (Cooke 2012).
There are several ways to improve personal and professional development. To enhance
the skills the organisation aims at setting long term and short term goals for the individuals
which helps in encouraging their potentials and skills. Further, setting goals shows the roadmap
to employees towards organisational goals which the workers need to attain with their own skills
and capabilities. The restaurant sector of UK is very dynamic and interesting thus the elements
enable an individual in learning lifelong self management skills. Moreover, continuous learning
from personal experiences helps in individuals personal and professional growth. The restaurant
business enhances the skills of staff as the workers have to deal with different situation every
time which assist them in facing new understanding, new skills and new knowledge (Kumari,
2011).
Besides, the achievement and motivation, establishing effective leadership and improved
interaction skills are the best ways to improve life long learning in PPD and in managing time
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and conflicts at workplace. Regular counselling and coaching staff also helps the firm in
reducing differences among employees and achieving goals. Human life is based on learning at
every level of life and that is why the restaurant aims at maintaining friendly relationship with
workforce which assist them in working effectively and efficiently (Van Driel and Berry 2012).
The director of Trattoria Da Luigi noticed that the increasing work pressure and
psychological challenges improves the leaning abilities of staff members. Moreover, the manager
evaluated that pitting employees in competitive environment encourage them to learn skills
which will them to cope with the difficult situations and conflicts.
Benefits of PDP methods:
 Encourages new skills, experiences and knowledge of the individuals.
 Methods aim at developing greater understanding of employees within the organisation.
 PDP methods establish communication networks among staff members.
 It is also beneficial in strengthening current skills by applying them in new areas of work
place.
 PDP methods increase opportunities for career development of employees.
Henceforth, the director analysed that the customer satisfaction can only be achieved by
providing appropriate training to staff members.
1.3 The benefits of self-managed learning to the individual and to the organisation.
Self management learning is beneficial for individual as well as organisation. Benefits of
the individuals are, learning helps the person to achieve set standards for life. Moreover, the
learning methods helps the individual or employees in developing competitive spirit and learning
attitude. The fight for standing out in organisational work, develops the confidence among staff
members to cope up with the situation which consume their time. Self management helps the
individuals in developing their communication skills and leadership skills. Further, self learning
impacts on increasing confidence of workers which help them to attain and garb opportunities as
per the colleagues. The major benefit of self learning is that, the individuals or employees in
restaurant can compare their growth rate and errors in their personal and professional life. It
assists the person in minimizing the problems of regular and work life. Hence, personal
development by self managed learning helps the person in analysing its current and future needs.
Benefits of self management learning to organisation that are responsible and dedicated
individuals who have ability to handle all the issue related to business activities. Learning helps
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the organisation in developing capabilities to handle crucial duties and authorities (Floyd,
2012).The restaurant sector of UK gets staff members with different personalities and are
dynamic in nature which have vast expression of knowledge and are capable of communicating
with every type of customer. Further, the organisation depend upon employees decision making
as thy are trained with self management learning. Moreover, self management assist the
restaurant in creating innovations and establishing market leadership. Besides, with the help of
this learning technique director promote its employees to guide other workers according to its
own experience at work place. Furthermore, this promotion technique with in the company boost
the morale of staff members in developing self management attitude towards the firm and its
objectives.
Hence, the ultimate motive behind using self management learning helps the employees
and the organisation in improving their time management skills. Improved management of time
helps the company in improving productivity which in turn asst the workers in completely task
on short period. Trattoria Da Luigi focuses on effective time management because it helps the
restaurant in meeting deadlines on time. For instance, the firm offer's food delivery services at
home through online Application Zomato, it is necessary for employees and organisation to
manage time according to customer orders in order to achieve consumer satisfaction.
LO4
4.1 The work based problem and its solution
The major problem faced by restaurant management is the conflicts between staff
members which happens due to various issues like team work, miscommunication,
misinterpretation, and sometimes it arises due to some personal issues between employees which
can be related to rewards, promotion, increments etc.
Trattoria Da Luigi Manager uses every possible method and technique to resolve
conflicts between worker in order to provide satisfactory services to its customer. Hence, to
resolve the issue between employees, manager of restaurant focuses on organising training and
development session in which employees are trained with the methods of effective
communication. Moreover, the company focuses on organising various extra curricular activities
which help the workers in making friends and communicating with management in order to fill
the communication gap which leafs to disputes within the organisation.
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For instance, taking about the above scenario of Italian restaurant in which two
employees fought against each others capabilities, than the director evaluated that the major
problem among employees is the communication gap so to overcome the conflict, manager
organised a session for all the workers which aimed at learning of effective communication skills
in which employees are trained to behave properly and work in team which enhanced their
interaction skills which will assist them in both their personal and professional life. Hence, the
director also analysed that organising informal meetings will also help the workers in
maintaining friendly environment within the organisation ((Roeser and et.al 2012).
4.2 The learning styles overcome the problems of communication
Restaurant manager uses various techniques for establishing effective communication
between employees which are as follows:
Presentations: The firm focuses on organising presentation session because the entity
believes that few people learn messages easily when the learning session includes pictures and
sound.
Training session are organised where employees are treated informally so that they can
share their problem and resolve them right at the session because holding grudges can affect the
functioning of the restaurant.
Management also focuses on using simple language when communicating with
employees in order to avoid the miscommunication and communication gap.
Restaurant manager also motivate employees by either appreciating their work or by
motivating them by giving reward or increments which also helps the company in making
effective and efficient working of staff members.
Conferences and seminars also helps the individual in learning the presentation skills,
building confidence in expressing their views to other people and transferable skills.
Learning Cycle theory
Honey and Mumford
This style of learning involves various steps of learning which are as follows:
 First, the individual learns by experiencing the situation.
 Secondly, the person evaluates the experience and its situation.
 Lastly, the person outlines the conclusion and draws conclusion on the basis of
experience.
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Kolb’s Learning cycle
 In this the person observes, experience and lastly evaluates the situation
 This learning styles is based on experiencing and individuals concepts.
 In this, the person experience the situation and draws the conclusion with own perception
and way of thinking.
Myers-Briggs Type Indicator
 It is based on individuals understanding and on psychological preferences.
 It based on decision making skills of person in its professional and personal life.
 It is based on one's own thoughts, perception, preferences belief and feelings as per the
situation.
4.3 Time Management Strategies
Trattoria Da Luigi uses various time management techniques to ensure effective and
efficient working of its workers which are as follows:
 The restaurant manager prioritizes the work for each and every employee so that they do
not waste time in sorting out work. Further, it helps the workers and management in
focusing on high value activities.
 The management also set work for employees by establishing deadlines which motivates
workers to complete the task on time (Maskit 2012).
 Organisation also aims at giving work and time flexibility which encourage employees to
work according and effectively.
 It helps the individual in staring the day with a clear focus and assist in avoiding
confusion.
 Time management strategies minimizes the risk of overlapping and duplicacy.
Skills Action Resource Time frame
Communication skills For improvising
communication skills
in will participate in
group discussion,
Reading books,
novels attending
conferences
5 Months
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conferences, seminars.
Moreover, individual
will focus on watching
film videos to enhance
vocabulary which will
assist in providing
different and
appropriate words for
interacting.
Mutlitasking In this the person can
enhance its skills by
analysing own
capabilities and by
handing
responsibilities.
This can be improved
by involving in team
work or by attending
conference and
seminars.
6 Months
In order to improve the time management skill, individual should focus on the various time
management strategies such as proper use of resources, avoid multi tasking work, avoid the
disturbance etc. In order to improve this skill I will use the to do list under which includes
following activities-
 In this first level, I will set the plan for improve my time managemnt strategy.
 In the second stage I will conduct the team meeting with my subordinates for
implemening effective time management.
 In this stage, we develop the strategies to improve time management skill like proper use
of resources, avoid multi tasking work, avoid the disturbance etc.
 In this stage , we implement the strategies for improve time mnagement at the workplace.
TASK 2
2.1 Current skills and competencies against the professional standards and organisational
objectives
Director of Trattoria Da Luigi, the Italian restaurant in UK aims at researching
opportunities for improvement for firm. The individual also aims at training and professional and
8

professional development of employees working in the restaurant. The director focuses on
analysing the interests, goals and values which will assists the company in attaining Goals and
objectives of Trattoria Da Luigi. Moreover, Establishes the activities which will help in
identifying benefits to match with current and future needs of the restaurant. Besides, the
Director focuses on enhancing the competitive spirit among employees to stand out the market
competition of restaurant sector in UK. Hence, there are basic skills which are required to meet
organisation goals which are as follows:
 Effectiveness skills: Chair person Trattoria Da Luigi, establishes departmental objectives,
multitasking, bargaining and negotiation skills, reviewing procedures and implementing
changes according to the customer demand and competition in market which enable
effective functioning of restaurant.
 Interpersonal Skills: Manager tries to organise regular training and mentoring session for
staff members which will help in their personal and professional development and will
lead to effective communication.
 Conflict management skills: Administrator of restaurant maintains healthy work
environment by resolving and controlling disputes within the organisation. The director
believes that clarity of thought and understanding complex problems is the way to reduce
conflicts.
 Conceptual Skills: Director of restaurant aims at identifying problem of restaurant
industry, opportunities, development, solutions to problems, understands the business
criteria and model.
 Plan and Goal setting skills: It is most practical way adopted by the manager which
enables at achieving multiple profitable goals at one time. Directors aims at prioritizing
and then distributing work among employees according to their skills and abilities.
 Communication skills: The administrator has the capability of converting ideas into
functioning and performance. With the help of this technique manager aims at creating
stability among employees and enhancing their presentation skills, verbal and non verbal
communication.
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2.2 Personal and professional development needs and plan activities
 Branch Meetings: To establish improvement in activities of restaurant Director aims at
organising branch meeting for every employee of the firm in which the mission, vision,
goals and objectives of Trattoria Da Luigi are stated to ensure smooth functioning of
workers.
 Conferences: The chairperson also the restaurant organises conferences for staff members
in which the workers are taught to enhance their skills and capabilities which will
increase their performance in the operations.
 Training Session: Regular training session are organised by business to introduce
employees with the advanced equipment which will make easy and timely completion of
tasks.
 Motivation: The director of Trattoria Da Luigi believes in applying motivation techniques
to employees in order to increase their efficiency and effectiveness at work place.
Further, for motivation the company offers regularly awards, rewards and increment to
enhance the performance of the workforce.
 Leadership: The business unit has also appointed a leader who will guide employees
towards the organisational goals and development opportunities.
 Personal and professional development involves all these steps which are followed by
Trattoria Da Luigi. These organisational events and activities helps the director in
connecting with employees.
Further, it also helps the workers in improving self-management of employees in their
personal lives. Increasing demand of Restaurant food in UK has made easy for the company to
increase net profitability just be serving them food according to their satisfaction (Macklinand
Bridges 2013). Hence, to serve best services the restaurant is also offering online services to
consumers through the application Zomato.
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2.3 The development opportunities required to meet both the current and future needs
The restaurant director analysed that there are so many skills and activities in which the
business as well as its employees are lacking so the manager evaluated development
opportunities to attain current future needs.
 Goal Setting: The manager believes setting goals is the best way to grab development
opportunities. At initial level will focus on changes in job and recruitment of more skilled
staff members and shadowing opportunities. Further, ensuring that the goals are setted
according to SMART (specific, measurable, achievable, realistic and timely) techniques
which help the company in performance measurement.
 Presentation skills: To improve this and meet current and future needs the administrator
will make use of presentation tools and techniques to enhance presentation skills of
employees according to changing market trends.
 Conflict management: It is the foremost need which is to be resolved by the management
on priority because it delays the functioning of restaurant business.
 Time management: To grab development opportunities Director of Trattoria Da Luigi
aims at setting objectives with every Goal.
2.4 Personal and Professional Development Plan
Director plan this to stand out in market competition of restaurant industry in UK.
Personal and professional development plan is made by Trattoria Da Luigi to meet out the
growing market requirements for food. The PDP plan of Trattoria Da Luigi comprises 7
priorities:
Priority 1 Skill Management : Presentation Skills, Written Skills, Commercials Awareness, Team
working skills, Leadership and motivation.
Priority 2 Current Proficiency: Analysing current competent and professional standards,
technical description, interest and awareness, internal working environment, confidence.
Priority 3 Target Proficiency: This emphasize in confidence, satisfactory services, practical
knowledge, reliable team, performance and confidence of leaders.
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Priority 4 Development Opportunity: making of presentation according to opportunities, working
on development process, participating in the activities and programs organised by the director,
establishing team work and leadership in the development project.
Priority 5 Performance Measurement: Grading performance of project, evaluation of team
performance, and organising programmes to appreciate and evaluate overall performance.
Priority 6 Time scale: The presentation is done at end of financial year, and every other aspects is
changes according to market functions like on quarterly and half-yearly basis.
Priority 7 Evidence: This involves self assessment, communication skills, placement and team
work of Trattoria Da Luigi which helps in evaluating performance and results according to the
work of employees.
LO3
3.1 The processes and activities required to implement your development plan
Implementation of Personal and professional development plan needs calm and quiet
environment where the individual can analyse strengths, weakness, threats and opportunities of
the organisation. Further, it involves the process of monitoring the performance of the enterprise
on regular basis in order to set future goals. Besides, the management need to make connection
between the skills which the entity have and need to attain in order to achieve competitive
advantage. The manager of restaurant analyse the requirements of resources and employees
which are necessary to implement the plan (Floyd2012). Further, the company will design the
plan process in order to avoid loopholes and after implementation the management need verify
and recheck, in case there is need of change in plan according to the market fluctuation. In order
to impediment the personal development plan of the individual, proper planning is very
important. In this process, individual have to set the target in the first stage. In the next stage,
individual looks at the resources. For example, individual is required to improve his
communication skill then it required to dio self practices and assessment. With help of effective
video on the you tube, books, group discussion, seminar, etc they can improve their
communication skill. In order to implement personal development plan, proper direction and
guidance from the other is also very important.
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3.2 Planned Activities
The planned activities under PDP plan set according to the priority list of the restaurant
and will be initiated by using various techniques
Priority 1 Skill management To achieve skill management the manager of
the company focuses on organising training
session, effective communication, establishing
informal relationship with employees,
increment and appointing leader to guide the
work force.
Priority 2 Current Proficiency In this the company will focus on evaluating
the current situation of restaurant which need
to be improved according to the development
opportunities in market.
Priority 3 Target Proficiency In this the administrator makes sure that the
targets, workforce and the resources of
restaurants are properly aligned to meet the
current and future needs.
Priority 4 Development
Opportunity
To attain this management of the restaurant
will seek for the growth and development area
according its competitors.
Priority 5 Performance
Measurement
To accomplish the set goals the manger will
aim at evaluating performance on the regular
basis which will assist the organisation in
comparing the difference between standard
and actual goals.
Priority 6 Time Scale It will be done to evaluate the changes at the
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end of financial year.
Priority 7 Evidence At end the evidence will be collected to
monitor over the employee's performance.
3.3 Aims and objectives behind PDP
Aim of the PDP plan is to establish stable work environment in the restaurant and to
improve several skills of the employees which will help them in attaining their personal and
professional goals. PDP plan is made by the organisation to make personal reflection, self
analysis of all the members involved with the enterprise and to attain honest appraisals of
Strengths and weakness.
Objective behind setting PDP plan in Trattoria Da Luigi is to set targets of the workers in
order to earn effective and efficient working in order to achieve maximum returns and customer
satisfaction. Moreover, the motive behind following the PDP plan is to overcome the strengths
and weakness of Trattoria Da Luigi. Besides, the ultimate objective behind implementing
Personal professional development plan with in the entity is to monitor and control the
performance of employees in order to attain organisational goals of serving customer satisfaction
and maximizing profitable returns. The major aim and objective of the personal development
plan is to improve communication, technical, decision making skill which help to the individual
in performing well at the workplace. This PDP plan can assist to the employees in enhancing
theior personal and professional development which assist in developing effective career.
3.4 Updating the development plan based on feedback and evaluation
Hence, after implementing PDP plan, management will collect the feedback with every
member involved with the functioning and implementation of Trattoria Da Luigi. Further, the
feedback by the restaurant is used to compare the current position of the company and where
they want to be in next coming years. Initially the management found the feedback method as a
waste but than after the implementation the all the members in management thanked me as it
helped the organisation in planning future strategies according to the market fluctuation and
competition. Henceforth, recording the data helped the restaurant in learning the outcome which
the firm has received in current year. On the basis of feedback and evaluation, personal
development plan can better. With help of feedback and evaluation, individual can effectively
14

know the actual issue and drawback which is still occurs. With assistance of acknowledge this
feedback, individual can able to rethink and redesign the planning of personal development
planning. This assist in improving their personality and professionalism. Maintaining Feedback
assist the company in evaluating performance. It assists the organisation in formulating its
services according to requirement.
CONCLUSION
The report concluded, the advantages of self management learning for the restaurant
business and for its employees. Further, it analysed the individuals strengths and weakness which
is obtained by developing self management attitude. Moreover, the evaluated the major reason
behind personal and professional development is to improve communication and time
management skills. Besides, the report stated the personal and professional development plan
followed by the director of Trattoria Da Luigi to over come its competencies and attain current
and future needs. According to evaluation of report it can be said that self confidence,
interaction, attitude and presentation skills play a vital role in personal and professional
development of both individual and an organisation. Hence, the report summarized, the skills
use by the Italian restaurant to standout in restaurant industry of London.
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