SITXCOM005 – Manage conflict March 27, 2021 postadmin Post in Uncategorized SITXCOM005 – Manage conflict Home Courses SIT Commercial Cookery/ Hospitality Management_01 Cert IV in Commercial Cookery_04/20 SITXCOM005Unit Assessment SITXCOM005 Assessment Question 1 Not yet answered Marked out of 1.00 Flag question Question text For this task you will need to conduct some research to identify and discuss the common organisational policies and procedures that relate to complaint, conflict and dispute resolution Question 2 Not yet answered Marked out of 1.00 Flag question Question text Develop a workplace resource discussing the following communication techniques that are appropriate to use in conflict resolution:, and briefly discussing the appropriate use of each communication technique. a. Active listening. b. Empathising with the person’s situation while upholding organisational policy. c. Non-verbal communication and recognition of non-verbal signs. d. Language style. e. Questioning techniques. f. Communication techniques appropriate to different social and cultural groups. Question 3 Not yet answered Marked out of 1.00 Flag question Question text Develop a poster or series of posters that would be appropriate to display in the workplace outlining conflict theory, and discussing the following: a. a. Signs of conflict to be aware of. b. The different stages of conflict. c. The different levels of conflict. d. Factors involved in conflict. e. Results of conflicts. Question 4 Not yet answered Marked out of 1.00 Flag question Question text Identify at least three (3) potential causes for conflict in the workplace. Question 5 Not yet answered Marked out of 1.00 Flag question Question text Identify at least four (4) situations in the workplace where the personal safety of customers or colleagues may be threatened. Question 6 Not yet answered Marked out of 1.00 Flag question Question text Discuss how each of the following resources may be used to assist in managing conflict: a. Counsellors b. Internal security staff c. Mediators d. Other staff members e. Police f. Senior staff Question 7 Not yet answered Marked out of 1.00 Flag question Question text What is the first step towards agreeing on the nature and details of the conflict with all parties involved? Question 8 Not yet answered Marked out of 1.00 Flag question Question text What information will you need to consider when managing conflict to ensure you are working within your role? Question 9 Not yet answered Marked out of 1.00 Flag question Question text Outline the responsibilities of a manager when seeking a solution to conflict. Question 10 Not yet answered Marked out of 1.00 Flag question Question text Identify at least five (5) possible costs and impact of conflict on a business reputation. Question 11 Not yet answered Marked out of 1.00 Flag question Question text What needs to be taken into account when evaluating options to resolve the conflict? Question 12 Not yet answered Marked out of 1.00 Flag question Question text Why is it essential to complete reports for each conflict? Question 13 Not yet answered Marked out of 1.00 Flag question Question text Why is it important communicate with the parties involved to seek and provide feedback on conflict? Question 14 Not yet answered Marked out of 1.00 Flag question Question text Discuss the process of evaluating and reflecting upon the conflict and effectiveness of the solution. Question 15 Not yet answered Marked out of 1.00 Flag question Question text Identify and discuss at least three (3) of the commonly occurring conflict situations in the tourism, travel, hospitality and event industries, including their typical causes. Question 16 Not yet answered Marked out of 1.00 Flag question Question text Briefly discuss the conflict-resolution technique of assertiveness. ITXINV001 – Receive and store stock Home Courses SIT Commercial Cookery/ Hospitality Management_01 Cert IV in Commercial Cookery_04/20 SITXINV001Unit Assessment SITXINV001 Assessment Task Question 1 Not yet answered Marked out of 1.00 Flag question Question text Briefly discuss the stock control procedures and template documents and reports for the following: a. Ordering b. Levels c. Loss d. Performance e. Monitoring of quality f. Receipt g. Reorder cycles h. Rotation i. Security j. Stock takes k. Valuation l. Wastage Question 2 Not yet answered Marked out of 1.00 Flag question Question text Outline the principles of stock control, including: a. Rotation and replenishment b. Product life cycle and maximising the use of all stock c. Checking for slow moving items d. Segregation of non-food items from food items that have potential to cross-contaminate Question 3 Not yet answered Marked out of 1.00 Flag question Question text Explain the safe and correct use of equipment. Question 4 Not yet answered Marked out of 1.00 Flag question Question text Answer the following questions regarding specific industry sector types: a. What are the functions and features of the computerised stock control systems used? b. Discuss the functions and features of electronic equipment used in the industry sector for stock control. c. What documentation is used for stock recording? d. What are the stock security systems used in the industry sector? e. What are the types of storage used, and how are they suitable for different kinds of stock? Question 5 Not yet answered Marked out of 1.00 Flag question Question text Briefly discuss the following questions in relation to your organisation: a. What stock is relevant to the organisation? b. What order and delivery documentation is required for the organisation? Question 6 Not yet answered Marked out of 1.00 Flag question Question text Who is responsible for the receipt and dispatch of goods? Question 7 Not yet answered Marked out of 1.00 Flag question Question text Identify four (4) types of stock that a business may require delivery of. Question 8 Not yet answered Marked out of 1.00 Flag question Question text Who must you report discrepancies and deficiencies to? Question 9 Not yet answered Marked out of 1.00 Flag question Question text When must you inspect items for damage, quality and use-by dates? Question 10 Not yet answered Marked out of 1.00 Flag question Question text Identify at least four (4) key details that need to be recorded of incoming stock. Question 11 Not yet answered Marked out of 1.00 Flag question Question text List the four (4) main types of storage for products. Question 12 Not yet answered Marked out of 1.00 Flag question Question text Explain the best method to perform safe manual handling techniques. Question 13 Not yet answered Marked out of 1.00 Flag question Question text Identify six (6) pieces of equipment that may be used for labelling stock. Question 14 Not yet answered Marked out of 1.00 Flag question Question text What is excess stock? Question 15 Not yet answered Marked out of 1.00 Flag question Question text What are four (4) of the basic principles that should be followed to ensure food supplies are fresh and well maintained and minimise