Hospitality culinary operation management assignment

1. Identify at least five (5) of the most important major take-a-ways learned as an individual participating (non-management/leadership team) in the operations. List each one in order of importance and articulate how you will apply each take-a-way as a hospitality leader.
2.2)Identify at least five (5) of the most important major take-a-ways learned as a result of completing our class project. List below in order of importance and articulate how you will apply each take-a-way as a hospitality leader.
a.Standardized Recipes
b.Communication
c.Production Schedule
d.Leadership
e.Concept Consistency
3. Draw these ten (10) take-a-ways into a summary paragraph that articulates your preparation for management/leadership role in a hospitality organization.