Part C: Report to management Consider the feedback received from staff, your observations of staff performance/ skills and kitchen operations, practices and procedures. Write an email to the kitchen manager within 24 hours of the completion of service delivery. The email is to include: * outline of the skills development needs for two staff team members observed ruing service. * recommended improvements to kitchen operations, practices and procedures. * justifications for why the recommendations may be successful. Recommendations should be consistent with achievement of short and long term organisation goals, objectives and quality assurance benchmarks. Address each of the following areas at least once in your submission. * difficult customer service situations * food preparation, production, service and storage processes and procedures * workflow efficiency, service levels, delays and time difficulties * equipment breakdown or technical failure * potential for new equipment, technologies and other innovations * staffing levels, skills/ experience, current workloads and rostering/ schedule * sustainability of day-to-day operations