Coursework 1: Managers Guidance Material
For first-line managers within a hospitality organisation • e.g. Restaurant Manager, Head Housekeeper, Front Office Manager You can choose the type of material • Anything that can be submitted electronically • E.g. handbook, leaflet, video, web page, etc.
60% of module grade Max. 2,500 words (written) or 15 minutes (video) Learning outcomes to assess:
3. identify the appropriate methods of collection and analysis of operational information to monitor operational efficiency;
4. Provide a diagnosis of the existing organisational issues within a parameter of operations management;
5. Formulate and justify strategies to improve operational efficiency to achieve business goal, deploying available resources