Read the following scenario and answer all of the questions that… Read the following scenario and answer all of the questions that follow:Candlelight D

Read the following scenario and answer all of the questions that… Read the following scenario and answer all of the questions that follow:Candlelight Diner is a neighbourhood favourite with several locations around Toronto. They are open 24/7  and locals and tourists alike count on them for a hearty satisfying meal at any time of day or night.  They consistently receive top ratings on TripAdvisor and OpenTable. Their strategic plan calls for expanding into the suburbs to the east and north of Toronto. However, they have been experiencing a steep decline in revenues over the past four months, and the CEO has come to you as the head of HR to request that all of the employees receive training at the earliest opportunity, in hopes of turning this situation around. She expects you to contact Candlelight’s preferred training vendor to deliver a 2-day training program offsite for all employees.With your expertise in training and development, you were able to convince the CEO to allow time for a  training needs analysis to be done first. After consulting with the senior leadership team, you have decided to focus on the two areas of greatest concern: delays in serving meals which have led to some of the regular customers not returning, and an increase in on-site injuries which have led to higher absenteeism and medical costs. The following is the information you were provided with:In each location there are five head cooks who are responsible for making the meals, with the support of a team of assistants. Each head cook has an average of 7 years of experience, is much sought after in their field, and keeps up with annual professional development requirements.Each head cook is expected to make a meal within 10 minutes of receiving an order, in accordance with the terms of their contract. However, in the past four months, they have been taking an extra 5-15 minutes to cook a meal.Upon further analysis, you have discovered that the new industrial cooking ranges that were installed in all of the diner locations four months ago have lower heat intensities, thus causing the overall time to cook a meal to be longer. When you contacted the manufacturer you discovered that a new part can be installed in this model to restore the heat intensity to the industry standard.Regarding the other concern that has emerged in the past four months, there has been an average of 8 injuries per month per location, which is a lot higher than the average of 4 injuries per month that is the industry norm.  Reports show that there were almost no injuries among the servers; most of the injuries were among the kitchen helpers and were related to slips, falls and burns.Each location has approximately six kitchen helpers and ten servers. They are each expected to have at least 2 years of experience, however in the last four months about half of the kitchen helpers hired have an average of six months or less of experience due to worker shortages. In fact, all of the injured were these new hires with less than six months of experience. According to employee records, none were provided with training as they were needed on the job right away and were simply coached by more senior workers.The job of a kitchen helper is very strenuous. There is a lot of heavy lifting of bags of ingredients, re-stocking storage cupboards, etc  and this can take a toll on their back and limbs. They also must take any hot equipment from the stove to the dishwashing area. According to notes of interviews of the kitchen helpers, you found that they did not know about safety protocols such as bending at the knees, taking frequent short breaks, wearing heat-proof clothing and gloves, etc.All employees report to work and sign off as scheduled, perform their assigned duties and have their breaks on time. They are provided with adequate equipment and time to do their assigned tasks. At the start of every week, they are each provided with their targets and expectations. Their team leader reviews the tasks accomplished on a daily basis, records them on a report and provides feedback. Candlelight is known in the industry for setting very fair targets and treating their employees favourably. Each week their accomplishments are recognized and celebrated._________________________________________________Server Job Duties and ResponsibilitiesGreeting customers upon arrival at the restaurantProviding excellent customer service during their dining experienceProviding suggestions for food or drink choices to dinersTaking feedback from dinersCleaning tables and preparing spaces for future dinersCarrying drinks and food from the kitchen or bar area to the tablesMemorizing the food menu and wine list as well as any nightly specialsSetting tables throughout the shift Kitchen Helper Duties and ResponsibilitiesMopping and sweeping the kitchenTaking out the garbage and replacing garbage bagsWashing, drying, and putting away all dishes and kitchen utensilsUnloading food supplies from delivery trucksHelping cooks prepare for meals by washing, cutting, peeling, and slicing ingredientsPacking takeout orders for customersClearing and cleaning tables for servers when necessaryRefilling condiments or other supplies at tables Head Cook Duties and Responsibilities:Taking orders from servers and preparing food according to customer preferenceEnsuring a high standard of cleanliness and orderTraining junior staff in preparation, cooking and handling of foodsMonitoring and managing cooking tools and ingredientsMaking adjustments to accommodate clients with specific diet and health concernsSetting up the work stationDeveloping recipes that comply with company policyQUESTION 1: Briefly describe the two performance concerns at Candlelight DinerQUESTION 2: Which employees likely require training and why? QUESTION 3: Which employees do not require training and why?QUESTION 4: For the employees who you feel are most in need of training, use the appropriate framework as outlined in the textbook to analyze the performance concerns step by step.              Business Management Human Resource Management HRM 848 Share QuestionEmailCopy link Comments (0)

Different Harvard citation editions

The Harvard citation style, also known as the Harvard referencing system, is a widely used citation format in academic writing. Over the years, several editions of the Harvard citation style have been published, each with slight modifications and updates to the citation format. Some of the notable editions of Harvard citation style are:
Harvard AGPS (Australian Government Publishing Service) Style: This edition was first published by the Australian Government Publishing Service in 1992 and is widely used in Australia and New Zealand. It is a simplified version of the Harvard citation style and provides guidelines for in-text citations and reference lists.
Harvard Anglia Style: This edition of Harvard citation style was developed by Anglia Ruskin University in the UK. It provides guidelines for referencing a wide range of sources including books, journal articles, conference papers, websites, and more.

Harvard UoB (University of Birmingham) Style: This edition of Harvard citation style was developed by the University of Birmingham in the UK. It provides guidelines for in-text citations and reference lists, and is widely used in various academic disciplines.
Overall, each edition of the Harvard citation style may have slight variations in its guidelines and formatting, but the basic principles of citing sources remain the same across all editions.

Read the following scenario and answer all of the questions that…          Read the following scenario and answer all of the questions that follow:Candlelight Diner is a neighbourhood favourite with several locations around Toronto. They are open 24/7  and locals and tourists alike count on them for a hearty satisfying meal at any time of day or night.  They consistently receive top ratings on TripAdvisor and OpenTable. Their strategic plan calls for expanding into the suburbs to the east and north of Toronto. However, they have been experiencing a steep decline in revenues over the past four months, and the CEO has come to you as the head of HR to request that all of the employees receive training at the earliest opportunity, in hopes of turning this situation around. She expects you to contact Candlelight’s preferred training vendor to deliver a 2-day training program offsite for all employees.With your expertise in training and development, you were able to convince the CEO to allow time for a  training needs analysis to be done first. After consulting with the senior leadership team, you have decided to focus on the two areas of greatest concern: delays in serving meals which have led to some of the regular customers not returning, and an increase in on-site injuries which have led to higher absenteeism and medical costs. The following is the information you were provided with:In each location there are five head cooks who are responsible for making the meals, with the support of a team of assistants. Each head cook has an average of 7 years of experience, is much sought after in their field, and keeps up with annual professional development requirements.Each head cook is expected to make a meal within 10 minutes of receiving an order, in accordance with the terms of their contract. However, in the past four months, they have been taking an extra 5-15 minutes to cook a meal.Upon further analysis, you have discovered that the new industrial cooking ranges that were installed in all of the diner locations four months ago have lower heat intensities, thus causing the overall time to cook a meal to be longer. When you contacted the manufacturer you discovered that a new part can be installed in this model to restore the heat intensity to the industry standard.Regarding the other concern that has emerged in the past four months, there has been an average of 8 injuries per month per location, which is a lot higher than the average of 4 injuries per month that is the industry norm.  Reports show that there were almost no injuries among the servers; most of the injuries were among the kitchen helpers and were related to slips, falls and burns.Each location has approximately six kitchen helpers and ten servers. They are each expected to have at least 2 years of experience, however in the last four months about half of the kitchen helpers hired have an average of six months or less of experience due to worker shortages. In fact, all of the injured were these new hires with less than six months of experience. According to employee records, none were provided with training as they were needed on the job right away and were simply coached by more senior workers.The job of a kitchen helper is very strenuous. There is a lot of heavy lifting of bags of ingredients, re-stocking storage cupboards, etc  and this can take a toll on their back and limbs. They also must take any hot equipment from the stove to the dishwashing area. According to notes of interviews of the kitchen helpers, you found that they did not know about safety protocols such as bending at the knees, taking frequent short breaks, wearing heat-proof clothing and gloves, etc.All employees report to work and sign off as scheduled, perform their assigned duties and have their breaks on time. They are provided with adequate equipment and time to do their assigned tasks. At the start of every week, they are each provided with their targets and expectations. Their team leader reviews the tasks accomplished on a daily basis, records them on a report and provides feedback. Candlelight is known in the industry for setting very fair targets and treating their employees favourably. Each week their accomplishments are recognized and celebrated._________________________________________________Server Job Duties and ResponsibilitiesGreeting customers upon arrival at the restaurantProviding excellent customer service during their dining experienceProviding suggestions for food or drink choices to dinersTaking feedback from dinersCleaning tables and preparing spaces for future dinersCarrying drinks and food from the kitchen or bar area to the tablesMemorizing the food menu and wine list as well as any nightly specialsSetting tables throughout the shift Kitchen Helper Duties and ResponsibilitiesMopping and sweeping the kitchenTaking out the garbage and replacing garbage bagsWashing, drying, and putting away all dishes and kitchen utensilsUnloading food supplies from delivery trucksHelping cooks prepare for meals by washing, cutting, peeling, and slicing ingredientsPacking takeout orders for customersClearing and cleaning tables for servers when necessaryRefilling condiments or other supplies at tables Head Cook Duties and Responsibilities:Taking orders from servers and preparing food according to customer preferenceEnsuring a high standard of cleanliness and orderTraining junior staff in preparation, cooking and handling of foodsMonitoring and managing cooking tools and ingredientsMaking adjustments to accommodate clients with specific diet and health concernsSetting up the work stationDeveloping recipes that comply with company policyQUESTION 1: Briefly describe the two performance concerns at Candlelight DinerQUESTION 2: Which employees likely require training and why? QUESTION 3: Which employees do not require training and why?QUESTION 4: For the employees who you feel are most in need of training, use the appropriate framework as outlined in the textbook to analyze the performance concerns step by step.                                                                         Business                                                Management                                                Human Resource Management                            HRM 848                                                                      Share QuestionEmailCopy link                              Comments (0)

Different Harvard citation editions
The Harvard citation style, also known as the Harvard referencing system, is a widely used citation format in academic writing. Over the years, several editions of the Harvard citation style have been published, each with slight modifications and updates to the citation format. Some of the notable editions of Harvard citation style are:
Harvard AGPS (Australian Government Publishing Service) Style: This edition was first published by the Australian Government Publishing Service in 1992 and is widely used in Australia and New Zealand. It is a simplified version of the Harvard citation style and provides guidelines for in-text citations and reference lists.
Harvard Anglia Style: This edition of Harvard citation style was developed by Anglia Ruskin University in the UK. It provides guidelines for referencing a wide range of sources including books, journal articles, conference papers, websites, and more.

Harvard UoB (University of Birmingham) Style: This edition of Harvard citation style was developed by the University of Birmingham in the UK. It provides guidelines for in-text citations and reference lists, and is widely used in various academic disciplines.
Overall, each edition of the Harvard citation style may have slight variations in its guidelines and formatting, but the basic principles of citing sources remain the same across all editions.

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