Executive Summary. Introduction. The Aim/Mission Of This

Organizational success is dependent on several interior and exterior factors. While exterior factors are important, the internal workings of an organization are vital. Specifically, empowered employees and effective communication contribute indefinitely to accomplishing common goals within the company. The foundation of successful high performing teams is through effective leadership. Without effective leadership, company morale and productivity can decline causing, the company to fall into a downward spiral. Therefore, to pursue and maintain a career as a leader in financial management, I will need to empower employees and effectively communicate the goals of the organization.

Allowing Customers to witness the world-class showmanship of Din Tai Fung’s chefs within the open concept kitchen, where edible masterpieces are created and executed with precision and skill. The open concept kitchen constantly sees a flurry of action and activity. Each dish is treated as a work of art to discerning diners is testimony to their dedication of maintaining, if not exceeding, the demanding standards of this world-class

Strong leadership is needed during times of change. For the proposed change to be successful, a clear vision of the proposed change needs to be

Add to this an award winning restaurant, the French, inspired with an Asian twist, La Belle Époque and the opened kitchen, themed Vivre and you have a varied

“Setting the right tone in an organization by creating a positive, humanizing environment contributes immeasurably to staff effectiveness. Creating an organizational culture in which values are clearly stated and staff are encouraged to invest in achieving the agency’s mission.” (Brody, pg 379) When taking a look at any organization we need to look at the many factors that come in to play when trying to make an organization run smoothly. Having good leadership skills is vital for the growth of any agency. “A skilled, committed, and caring staff is crucial for every productive human service organization. (Brody 91) At times employers forget that your employees are the most valuable asset within their organization, without the employee’s drive

When consideration is given to the overall success of today’s organizations, there are few things more important than leadership. The effectiveness of how today’s leadership lead through change has become a decisive factor for organizational sustainability in our current, tumultuous and transforming organizational environment (Bersin et al, 2011). According to Birchfield, (2011) the need to operate effectively and efficiently is vital to any organization, and is increasing exponentially as organizations evolve to meet the changing demands of the future.

Leaders must communicate the need for change widely and how that change will help everyone. Leaders need to be proactive and talk to and listen to what the employees have to say, this will help them feel involved and important doing the process.

In order to accomplish this the transformational leaders must create an atmosphere that is conducive with bringing about an attitude of going over and beyond whatever the employees once thought was their limits. While working for the IRS, we were trained to reach a certain goal of performance. This was done in a way that we begin to believe it was a personal endeavor for ourselves to improve. Once the level was achieved, there was a sense of accomplishment on a personal level. In return for our achievements, we had ultimately increased the production performance for IRS. This motivation from our leaders would continue every time another milestone was reached. The employees begin to initiate the goals on their own to reach beyond their current abilities.

The quality of the products and finished food is astounding. The food is very creative and delicious, always seasonal. We try our best to incorporate local ingredients into the menu. Our dishes are very time consuming and creative which is not a problem because we want what's best for our customers. We use Many different technique when preparing the food, my favorites are sous vide and smoking. One of the dishes that is mind blowing to me is the Charcuterie plate, it's consist of ten to fifteen meat including sausages, terrines and pate. The meats are all made in house, we also have 6 different pickles and Crostini. I got the pleasure of having a real dining experience twice at The Proprietor Bar and Table. Both time I have been there the food and service was remarkable. Working in the kitchen I taste most of the food especially on my station but I haven't tried any of the food on the Entree station. My first time eating at the restaurant was two weeks before I finished my Externship, I went in with a group of friends and we all get different dishes so we could get everything on the menu. So I have had the pleasure of trying everything on the menu and the Chef was so generous and kind he send out dishes that I haven't gotten the chance to truly experience the food.

The novel design refers to an old butchery. Prosciutto and steak are hanging on display, creating a retro character. Dominic is the owner of Esca and he is a really welcoming host. The accommodating restaurateur remembers Esca’s visitors by name, enhancing the warm, accommodating atmosphere of the restaurant. Every bite is a travel in the world of tastes and flavours. The ingredients’ freshness and quality make the difference. The oysters and the Paris Mash are the best sellers, so they are highly recommended. If you are not fond of potatoes and oysters, a wide range of tastes will satisfy your tasting buds. Steaks, olive bread dressed with olive oil, chilli BBQ prawns with aioli, the garlic chips and the eye fillet with prosciutto guarantee a tasteful alternative. The selection of wines have been selected with special care in order to accompany your sensational meals. The New Zealandian Chardonnay, the appreciated surprise of dessert wines and the bubbly Prosecco have won the heart of the regulars, complementing your meals. Dominic and his staff guarantee a tasteful meal in Melbourne!

Over 15 years of work experience in the reputated chef position at a 5 star hotel, the president of Les Disciples D’escoffier” Vietnam ( the international chefs association), Sakal Phoeung has known as “the talented-conductor” in the combination of food with different themes to become the wonderful culinary orchestra, remains in the heart of gourmets with indescribably emotional levels.

In this light, the company has undergone leadership change from Max’s autocratic leadership style to collaborative, changes in employee motivation, strategic planning, and

Menu improvement is a progressing procedure. To keep up an upper hand, menus must stay adaptable. This study analyzes the supper menus of fruitful eateries and private clubs. The examination analyzes menu outline qualities and valuing techniques utilized by eateries and clubs that have been granted respects in their industry portion. By distinguishing menu outline systems and evaluating procedures utilized by these eateries and clubs, different administrators may profit by applying these angles to their organizations

Keeping in mind the end goal to enhance the current examination design, the Staff Selection Board (SSC) has as of late reported to delay the Combined Graduate Level Examination (CGL) that was to be hung on May 8 and May 22, 2016.Additionally, the commission prior declared to lead the Tier 2 examination on August 13 and 14, 2016. In the interim, this choice of the commission has given more opportunity to the understudies to get ready well for the Tier I exam.

As there are many competitors, continuous menu innovation together with elevating the experiential aspect of dining would help the business to stand out from other rivals.