FOR INSTRUCTOR USE ONLYGrading RubricGrading accepts a start value of 100. Points will be deducted for failure to fully complete or meet the statedrequirements.Grading: 90-100 = Represents work of superior quality (A); 80-89 = Represents work of good to verygood quality (B); 70-79 = Represents adequate command of class content (C); 69 and below = Represents work thatshows a need for development or improvement (F); 0 = Represents plagiarized work (F).HL140:Managing Guest Experience(BHL)Student:Instructor:Date:STUDENT LEARNING OUTCOMES SLO-1.Identify the components of the guest experience and describe the key elements in creatingsuccessful guest experiences.SLO-2.Demonstrate the effective planning of service delivery and how to prevent problems with it. SLO-3.Identify which elements of the service environment need to be managed and demonstrate howto provide and manage a safe and secure service environment. SLO-4. Explain how the organization's leaders define, develop, teach, maintain, and communicate thecompany culture. SLO-6.Describe the goals, types, and methods of employee training. SLO-7. Outline a list of the criteria to be applied to measure the effectiveness of training. SLO-8.Describe the different needs employees possess that drive their behaviors and specify howhospitality organizations motivate their employees to provide outstanding guest service. SLO-10.Explain how to use various analysis methods to locate the source of