note

Q1：

Planning: Determining daily business goals for my franchise, and plan on fulfilling the objectives. For example, he must be competent to determine the daily plan for business sales and how to achieve that goal in details

Organising: Determining the assignment of tasks for staffs, when, where and how to do the tasks and what is going to be needed in our franchise. For example, he must handle the assignment of staffs and works reasonably to make works done efficiently and effectively.

Leading；Solving problems, directing workflow, motivating staff and influence my franchise on many aspects helpfully. For example, he must be able to set up a positive and inspiring model himself for other McDonald stuff in the franchise.

Controlling: Monitoring the business to make sure the operation fulfil goals.

Q2:1Monitoring sanitation and safety of the food offered by our franchise to keep its high quality in every main chains of work.

2 Arrange duty chart for all the staff including kitchen staff and waiters.


3 Setting up stimulating mechanism for the business

4 Checking cash balance with meal orders.

5 Seeing that customers are getting their meals satisfactorily or approvingly.

6 Having a suggestion board set up to direct staffs’ idea to improve their work.

7 Deciding composition of the menu to gain competitive operation.

8 Fixing price according to the need of operation.

9 Organizing chefs and giving advises.

10 Deciding dinner time and offer of lunch for the stuffs.

Q3Interpersonal roles; being the visible leader in the restaurant and dealing with people and organization involved in our business.

Informational roles: receiving, monitoring, collecting and disseminating information both within and outside the restaurant.

Decisional roles； making decision whenever it is needed in the restaurant, for example ,allocating resources and planning.

Q4 Interpersonal skill； communication skill ,cooperative skill

Personal skill； maintaining quality and good customer relationships, technical skill, multi-tasking skill ,motivating and

monitoring skill, strategic management skill, project management skill

Group skill: conceptual skill, management on-going change and innovation in the restaurant.

Q5;

1Teams tend to bear increased performance, being more efficient and effective , this is one of those main demands of our McDonald franchise.

2Teams tend to bring job satisfaction and workplace morale, because members compare and expect between each other which stimulate them to improve.

3Faster decision-making；members frequently own special knowledge on some work-related problems. Teams often result in faster decision-making.

4Team show greater workforce diversity which may result in innovation and better decisions and benefit our business.

Q6

1Clear goals；effective sporting teams have a clear understanding of the goal to be must have some vital elements of goal, such as a set task, a means of evaluation.

2Relevant skills； including those of technical, personal and interpersonal. The sporting team must be composed of

competent members who have abilities to represent the sport level of their country.

3Trust and team identity: Mutual trust among members and their team identity which make trusting culture in the team.

4Commucation, negotiation and problem-solving skills: namely good communication, flexibility and continual adjustment in the team. Because participating in a grand competition like the Olympics, these elements can affect the behavior and result of all the members.

5Internal and external support: namely a supportive climate. An effective sporting team must offer proper training and some other necessities to its members, it should also has a measurement system.