please read and answer the two question in the case study.

CASE STUDY Allen is a 28-year old who is a foodservice manager at a casual dining restaurant Allen is responsible for supervising and managing all employees in the back of the house. Employees working in the back of the house range in age from 16 years old to 5 years old. In addition, the employees come from diverse cultural and ethnic backgrounds. For many, English is not their primary language Employees tective on the job training about food safety basics (for example, appropriate hygiene and handwashing.time temperature, and cleaning and sing. But with high tumover of employees. training is often used and some new employees are put right into the job without training if it is a busy day. Eventually, most employees get some kind of food safety training The owners of the restaurant are supportive of Allen in his food safety efforts because they know if a food safety outbreak were ever linked to their restaurant it would likely put them out of business Seill, the owners not there are additional costs for training and making sure food is handled safely One day Allen comes to work and is rather upset even before he steps into the restaurant. Things haven't been going well at home and he was lucky to runmage hoogh some of the dirty Laundry and find a relatively clean outfit to wear for work. He admits he needs a haircut and a good hand scrubbing especially after working on his car last evening. When he walls into the kitchen he notices several trays of uncooked meat sitting out in the kitchen area. It appears these have been sitting at room temperature for quite some time. Allen is frustrated and doesn't know what to do. His instructions were not followed by the personnels either due to miscommunication, mistettin er misrepresentation on behalf of Allen or the personnels (when it comes to getting employees to practice food safety) Allen has taken many efforts to get employees to be safe is how they handle food. He has huge signs posted all over the kitchen with these words: KEEP HOT FOOD HOT AND COLD FOOD COLD and WASH YOUR HANDS ALWAYS AND OFTEN. All comployees are given a thermometer when they start so that they can temp food. Hand sinks, soap and paper towels are available for employees so that they are encouraged to wash their hands frequently Questions: A manager's primary challenge is to solve problems creatively. While drawing from a variety of academic disciplines, and to help managers respond to the challenge of creative problem solving, principles of management have long been categorized into the four major functions of planning. organizing, leading, and controlling the P-O-L-C framework The P-O-L-C Framework Leading Planning Organizing 1. Vision & Mission 1. Organization Design 2. Strategizing 2. Culture 3. Goals & Objectives 3. Social Networks Leadership 2. Decision Making 3. Communications 4 4. Groups Teams 5. Motivation Controlling 1. Systems/Process 2. Strategic Human Resources 1. According to the case study, what are the challenges and barriers Allen's faces in the Restaurant? (15 marks) 2. By applying the P-O-L-C (in the framework) describe and explain how may Allen manage the Restaurant so that it becomes an efficient, effective and a conducive place to work To refer at every stages and components in the POLC Framework) (15 marks)