Learners
Assessment Guide
SITXHRM003
Lead and manage people
SITXMGT001
Monitor work operations
Assessment 2
ACADEMIA
SITXHRM003/SITXMGT001 – Lead and
Manage People/Monitor Work
Operatons
Assessment 2
Student Name:
Student Number:
SITXHRM003 Lead and manage people / SITXMGT001 Monitor work operations RTO No: 21595 | CRICOS Code: 02634E
SITXHRM003 / SITXMGT001
©Copyright Academia International 2019
Assessment 2
Version 3
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Approved by: B. Wade
Assignment Coversheet
Name:
Student ID: _________________________________________
Email Address: _____________________________________
Class: ______________________________________________
Unit name: Lead and Manage People/Monitor Work Operatons
Unit Code: SITXHRM002/SITXMGT001 _____________
Assignment name: Assessment 2_______________________
Student Declaraton
I declare that –
a. The evidence I have submited for assessment is my own work, and
b. The evidence I have submited for assessment has not been shared with other
students, and I have taken all reasonable precautons to ensure that my work cannot
be accessed by other students that may seek to submit my work as their own, and
c. All of the sources of informaton used to prepare my work have been, or may be
accurately cited, and
d. I retain a copy of all my original for my own records, or for resubmission if
required by Academia Australia, and
e. I have read and understood Academia Australia’s policy regarding plagiarism, and I
accept the right of Academia Australia to investgate suspected plagiarism, and to act in
accordance with the policy and procedure I have read.
Student Signature: ______________
Date of Submission: _ / /20
INTRODUCTION
SITXHRM003 Lead and manage people / SITXMGT001 Monitor work operations RTO No: 21595 | CRICOS Code: 02634E
SITXHRM003 / SITXMGT001
©Copyright Academia International 2019
Assessment 2
Version 3
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Approved by: B. Wade
Assessment 2 – Feedback Form, Checklist and Report
The stage 5 outlines specify the week this assessment is due. The specific dates and time for
assessment submission are advised on Moodle announcement for the unit.
Based on the report that you have completed for assessment 1, you are required to create:
a) Feedback form
Seek and provide feedback from team members:
 Feedback form to be professionally created including minimum 10 aspects of staff behavior
and productivity to be monitored, performance of work, communication within team,
between other teams or within organization, efficiency and deficiency in workplace
practices.
 Evaluate each team member’s skills and performance based on the feedback received.
b) Observation Checklist
 A comprehensive checklist to be used on a particular day or shift at work to continuously
improve work operations or maintain service and work standards at the work place.
Keeping in mind this document has to be used as workplace record as per regular
performance reports.
 The required criteria for the checklist will be based on information you will learn in class.
Final Project Report
You are required to provide a final report covering the following points:
If the project has to be repeated what would you change include:
 Encouraging members to develop innovative approaches to work?
 Encouraging members to help to solve problems?
 Details of any possible improvements on environmental sustainability operations.
 Common management problems or issues that you would try to avoid explaining what
would you do to avoid them?
 Create a GANTT CHART including all the tasks necessary for the completion of the new
project including: tasks/responsibilities of each member, time-frame for each individual task
as well overall time-frame.
SITXHRM003 Lead and manage people / SITXMGT001 Monitor work operations RTO No: 21595 | CRICOS Code: 02634E
SITXHRM003 / SITXMGT001
©Copyright Academia International 2019
Assessment 2
Version 3
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Approved by: B. Wade
Table of contents
Introduction 6
A 7
B 11
Final report
Encouraging members to develop innovative approaches to work 13
Encouraging members to help to solve problems 13
Details of any possible improvements on environmental
sustainability operations
14
Common management problems 15
GANTT CHART 17
Reference 17
INTRODUCTION
SITXHRM003 Lead and manage people / SITXMGT001 Monitor work operations RTO No: 21595 | CRICOS Code: 02634E
SITXHRM003 / SITXMGT001
©Copyright Academia International 2019
Assessment 2
Version 3
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Approved by: B. Wade
Based on the event below:

This assessment will:
1.) Cover how management for kitchen services shall assess the team through feedback. The
goal is to provide proper evaluation that shall produce development of each member on their
specific assigned tasks. By having a measurable feedback form, areas for improvement will be
clearly identified.
2.) A kitchen operation’s observation checklist herewith provides a drop down of what to do’s on
ensuring safety, maintenance, and organized kitchen environment. This will be helpful for the
manager in bringing up a systematic work and good inventory.
To conclude, there will be series of areas where improvement and management be disintegrated
through defining needs. This assessment includes also Gantt chart that shall help in an effective
and efficient task flow of each members including the assigned manager.
SITXHRM003 Lead and manage people / SITXMGT001 Monitor work operations RTO No: 21595 | CRICOS Code: 02634E
SITXHRM003 / SITXMGT001
©Copyright Academia International 2019
Assessment 2
Version 3
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Approved by: B. Wade
A. Feedback Form

B. Observation Checklist
Pre event checklist

Post event Checklist

C. Final Project Report
I. Methods to encourage members to develop innovative approaches to work
Innovative people aren’t like to be practicing their skill in an environment that does not adequately encourage
innovation. Good thing that are key main points to develop this ability. If the following will become a habit, there will
be a balance of integrating innovation and application in kitchen operations.
1. Build trust.
It’s clear that from the feedback, lower positions do have lower rate from management, it could have been because
of fear and lack of trust for the assigned tasks by Head to Kitchen hand. By treating people fairly and
acknowledging their perspectives and preferences, people will have more loyalty toward and care about innovation
of organization. They also share willingly in imparting to commitment of project’s core mission. It’s clear that from
the feedback, lower positions do have lower rate from management, it could have been because of fear and lack of
trust for the assigned tasks by Head to Kitchen hand and vice versa.
2. Encourage collaboration.
It’s important that from the early stages of preparation. Based on the feedback a lot of the members were not
properly engaging themselves with the others which caused delays on the preparation of some dishes like the
presentation of the Salmon. Also, cleaning was not done well. In the kitchen members must feel open in
cooperating with how kitchen operation shall be easier than expected. Good people working together can become
greater than the sum of the parts. That is why I will be conducting team meetings, team activities that will boost their
trust on each other.
3. Keep atmosphere with joy.
While it’s important to stay focus at work, it’s just as significant to carry loads of stressful work with the right sense
of happiness. Fatigue blots out creativity and having good environment can counteract this exhaustion. The
significance of this item will be reflected once the teams serve for the people invited if they feel that they are being
served well and appropriately.
II. Methods to encourage members to help to solve problems
Group problem solving can also create stronger bonds between colleagues and improve the overall workplace
dynamic. By doing so, an effective and efficient teamplay with professional rapport are practiced.
1. Listen for comments.
Initial ideas can hold discussion and prevent possible good ideas. Every end of an event, the staff meeting shall be
made in a constructive way where all ears are open. This is to consider room for improvement. There are always
things that are unexpected, what’s important is that members know how to correct each other specially in kitchen
services where they should be professional in handling different people/customer.
2. Identify all the players and their needs.
Before trying to solve the problem, determine who will implement the resolution and who will benefit. By testing out
possible scenarios during team meetings, like for example overcooking an ingredient or missing out a step in the
recipe, the kitchen staff will have an idea on how to solve this and will enhance their critical thinking. Of course, the
goal is to improve the process and make sure that it’s a win-win situation for customers and severs. With this, it is a
must to clearly define roles of the servers to maximize their ability in their position
3. Take a completely fresh perspective.
“What if the food run out? What if an ingredient was overlooked? What if the menu was spoiled?”
Sometimes, in tight situations, emotions affect workmanship and that’s when it is needed to take a new perspective.
Almost every worker dwell in the now of situation and resort to quitting before involvement in the part of solution.
Create the mindset of “Be part of the solution and not be part of the problem”
III. Details of possible improvements on environmental sustainability operations
Having an environmentally sustainable kitchen is not as hard as it may sound. In fact, restaurants can immediately
start incorporating environmentally-friendly efforts inside their commercial kitchen space through the following;
1. Water Consumption
People don’t usually see how significant water especially in the kitchen when too much focused on using it for
cooking and cleaning. But this is highly significant once the kitchen is offered in an event specified in this
assessment. When analyzing dishwashers and other high water-consuming equipment, look at how much water is
used per rack.
2.The Importance of Composting
Composting is a simple and beneficial way to reduce food waste and avoid environmental harm. Benefits of
composting include:
 Returns valuable nutrients back to the soil, enhancing plant growth
 Provides a natural fertilizer that won’t burn plants like some chemical fertilizers
 Improves air circulation in the soil
 Retains soil moisture, reducing the need to water as frequently
By utilizing this, the team can contribute on achieving a green lifestyle with the community, by properly
understanding the importance of composting, they will have an urge to segregate and properly dispose of waste
and trash thus improving the cleanliness and orderliness of each service and function in the future.
IV. Common management problems or issues and methods to avoid
1. Decreased Efficiency and Performance
Employees may experience periods of time where they are not as productive as usual. A decrease in productivity
can sometimes affect other team members and overall goals, making it important to help employees feel motivated
and this may affect the overall efficiency of the team. To avoid this, a reward system is one way to motivate them in
doing better. Having a kitchen staff or the best cook of the function together with monetary incentive will have their
motivations up to somehow avoid burnout from happening. Permission of filing of leave will also be administered so
that the staff members will have time to not think of work so that we can lessen the stress and not have them
perform bad during functions and service.
2. Lack of Communication with team members
Another challenge manager’s face when overseeing teams is ensuring effective communication. Because every
team member has a different personality, there is a chance for miscommunication from time to time. Same thing
that happened during the buffet service where the Salmon was not presented well, this was because the station
and junior chef were both not communicating with each other and had different ideas about the presentation, it
ended up ruining the perfectly cooked salmon due to presentation. To avoid this, conducting team meetings and
team activities that will force them to communicate with each other will improve their way of communication, team
meetings that will focus on sample scenarios in the kitchen such as buffet service, set meal service and etc that will
test their team work.
V. Gantt Chart
Project Event: Corporate Dinner Party
Project Start:

Resources:
htps://restaurant.opentable.com/resources/ways-restaurant-sustainable/
htps://www.indeed.com/career-advice/career-development/management-challenges
Marking Criteria

Student is satisfactory for this assessment task: Yes Not Yet
/ _ /
Trainer’s Signature Date