Complete Training Program - Assignment Example

 Assignment No. 1 How much it will count: Design of the Course Reasons for performing training/course) Training in customer service is performed in order to enhance and maintain customer service standards. This will enhance and create a hospitable working environment foremost improved and sustainable high service delivery level leading to customer preference and better financial performance compared to other companies in hotel industry (Kusluvan 07). What is less than what is expected (problems or deficiencies) The level at which services are delivered, is too low leading to a lot of complains from the guests hence a dire need of qualified catering staff who are able to rejuvenate the hotel and raise it to an international level. Identify your instructional strategy (examples: independent study, direct instruction, interactive, indirect, experiential, ect.) In a hotel environment there are lots of issues taking place. However, after working the whole day in offices hence they require a lively class so that they do not fall victims (Kusluvan 08). During class hours it is important to resort to interactive and experimental programs so that all the students would grab a little. Other lessons that are less interactive should be taught in classes before they get too tired to enable the students gather relevant information that would necessitate their assistance. Timelines for the program In order for the program to be successfully completed with effective results, the program should run for six months being that the course is being conducted on part time basis (Kusluvan 14). However, this will allow the student to fully complete both theory and practical tests to ascertain their competency in the lucrative field in the Hotel industry. 10 Define instructional goal and performance objectives with at least three components Assessment and Evaluation Strategies How will you assess the students (projects, exams, ect.) Each and every student taking the course will have to submit a series of theory and practical assignments which will cater for 30% of the final examination at the end of the course (Kusluvan 16). However, this does not mean that they students must dedicate all their efforts towards exams, but through their daily work performance too they will be able to earn points. This affirms that the training is not meant to equip the students with skills to pass examination but also the ability to confidently work in any given situation with minimum superb vision. How will you acquire feedback from you learners To ascertain that the course is well covered, I will not only look at the examination results but also the courage and confidence in the daily work, personal etiquette and customer service criterion among others. Being that learning is a process, I will include unplanned continuous assessment tests which do not require bookwork so that the real picture and efforts in mastering the study topics would be affirmed (Kusluvan 29). A good student should be able to apply the information learned from class unless there is career conflict due to dementia of lack of parental motivation in the line of duty. What limitations might there be in this training/course (technology, disabilities, timing, ect.) First and foremost, learning after work is realy tiresome especially in the food industry where there are hardly any rest till evening. However, being hat the same students have other chores and obligations to meet back at home they get overworked hence lack enough time to go through what they learn in class at their own time (Kusluvan 17). But education requires a lot of reading and referencing so tat the student is at par with the relevant information to be applied practically during the normal working hours within the hotel industry. 5 Mechanics of the paper A cover page Free from errors of grammar, punctuation, etc. 5 Total points possible = 30 Assignment No. 2 What I am looking for: How much it will count: Name the learning units of instruction Modules, Section, Lesson, Titles (This is where you will break down your objectives into units of instruction: Your textbook is a good example of this). The name of the project is MANGIMA Module: Customer service Course Section1: Introduction to Food technology Unit 1-5 Section2: Food handling and serving Unit 6-8 Section 3: Communication in the food unit6: industry Unit 9-12 Section 4: Food categories and side dishes Unit 13-17 Section 5: Harmonizing future working conditions starts today. Unit 38 Come up with a research proposal, implement and conclusion Unit 39 5 Create a task inventory (you may need sub-tasks as well). Tell me your purpose, your goal(s) and objectives again, and if they need changed, do so (You should have an objective for each task). The testing strategy put in place to examine the level of performance ij the six months sandwich source will be as follows:- Unpin completion of every unit, there will be a continuous assessment test (CAT) aimed at analyzing the level of understanding of the topic (Kusluvan 41). However, should there be a wide margin between the scores; I will be forced to organize for a practical paper that will not only test the understanding of the procedure but also the real application so that the learners would be sure of what they shall have covered within the topic. Other than that every weekend the learners will have to submit a research work on the next topic to be covered in the next week so that I may have better options of effecting and summarizing the parts that they realize tasking ideologies that requires a lot of explanation (Kusluvan 55). Through research work on a top ahead the students will have to create a perception of who to be awarded the best marks in research. This is one of the motivation that should be skillfully implemented I a learning situation to enhance proper understanding of the lessons and course at large. Sample Test Qn 1. Illustrate with a well established and procedure how you would attract customers without any problems. Qn.2. Other than food technology what other subjects are related to food ad beverage. N/ B This assignment should be collected on Monday at exactly 7.30 am, 10 Calculate Budget The cost of completing the entire course varies with the subjects and practical lessons to be covered. In addition, the supply of equipment and tools necessary for the training will be slightly expensive for the starter class while the other classes to follow will have at least some materials to start from (Kusluvan 34). In order to come up with a comprehensive budget that will limit the cost of expenses once the course is on, we have to establish a considerable budget being that we are starting the course from the scratch. Budget calculation Start up cost of starting lessons= $856 Stationary =$150 Practical’s =$200 Examination =$100 Grand total =$1,356 5 User Experience and Delivery Identify, if any, stakeholders (Identifying those affected by a project or event, ex: SME). When considering the groups that are affected by the course that is about to commence includes but not limited to clients especially those who had already developed close ties with the hotel workers, products and service suppliers especially those who had been consulting with shoe of the workers to determine the stocks which are out of order and what to be replaced (Kusluvan 27). Other affected individuals are the families and friends who enjoyed accompaniment after work in the evenings and weekends. To the small micro enterprises which depended entirely on the services of the hotel situation will allow them to opt for alternative sources of services till the end of the course which is aimed at improving the level of service delivery to the better meant of all including the new customers who are yet to be identified. Forecast the user experience (how will the learner feel about your delivery, technology used, or any other items?) Evidenced from not only the confidence and courage on service delivery, the learners will gave opportunity to ask questions and practically witness the real time work situation on the best way to handle products, services and customers within the hotel (Kusluvan 10). In spite of the learner’s perception on the possibility of delivering to their satisfaction, I am committed to ensuring that they do not only benefit in the hotel within which they are employed but also proving them with the knowledge to explore vast opportunities in entrepreneurship. The level at which I will deliver the lectures will create a different picture altogether, and I am ready to create a rapport with the learners so that they could fully benefit from the course to enable them achieve to their best (Kusluvan 52). Trough the involvement of technology, the learners will be able to obtain notes and more information about the lessons well in advance and also is able to confirm with other information sources on the credibility of then Lecturer. This will increase good understanding of the course requirements and expectations. How and where will the training take place In order to take good use of the services and resources from the hotel, I have schedules my lectures to take place in a rental premise in the neighborhood for a period of six months within which the classes will run. This will ease time and transit during practical classes which are supposed to take place within the same hotel where the trainees work. Being that lectures are conducted after class, the learners will have ample time to attend classes without delay or unnecessary excuses which would arise should the classes be far from the work place (Kusluvan 24). 5 5 Total points possible = 30 Work Cited Kusluvan, Salih. Managing employee attitudes and behaviors in the tourism and hospitality industry. New York-USA: Nova Publishers, 2003. Read More