Identify the appropriate methods of collection and analysis of operational information to monitor operational efficiency
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) […]