KNOWLEDGE ASSESSMENT TASK
Student Version
Task Number
AT1 Task Name
Case Study and Short answer
Section A – Assessment Information
Student Name (use full name not abbreviations or nicknames)
Student ID
Group Number
Date
Unit(s) of competency
(code and title)
SITXHRM003 Lead and Manage People
Duration and/or due date
Due Week 6. Your lecturer will advise you of the due date and hand-in procedure for this assessment.
Student Declaration and Authorisation
Declaration:
I have read and understood Le Cordon Bleu Australia’s Academic Misconduct policy and I submit this assessment in accordance with that policy.
I hereby declare that any work prepared or submitted as part of this assessment is entirely my own and I have not copied or used the work of others or used any electronic devices or personal notes during assessment when specified by the assessor.
Authorisation:
I authorise Le Cordon Bleu Australia to store my assessment result in its database for future analysis and regulatory requirements.
By submitting this declaration and authorisation, I acknowledge it will be deemed to have the same authority as the equivalent signed hardcopy.
Task instructions
There are four assessment tasks for this unit. You must be deemed satisfactory in all tasks in order to meet Competency for this unit. Students must submit their completed assessment task/s in Engage/ Turnitin on or before the due date.
Case Study:
Sally Ann is the new manager for a boutique patisserie. Unfortunately, the existing small team has become negative and unproductive under the previous manager. Sally Ann decided that she would observe the operation for the first few weeks, just to see the how the business operated. The team appeared to be busy, but the production was always less than required, despite food orders for the correct number. There was often conflict within the team as sometimes work was doubled up, or even not completed, as the staff really did not know what they should be doing.
As the weeks have progressed, Sally Ann has been working longer and longer hours. She really wants to be more organised in her approach and really wants the staff to take on more duties and responsibilities, but they have shown little initiative. She has asked the chef de partie to do the rostering for her, but it has been a complete disaster as there were shifts left unfilled and other staff working overtime or without a day off. Sally Ann now feels that it is just easier to do the rostering herself.
Sally Ann has decided that she has seen enough and is seeking assistance from you, a Le Cordon Bleu graduate.
Task:
Follow the instructions below to form the basis of an action plan for Sally Ann to use to begin to make a positive change to work culture in the patisserie.
1. Develop two goals towards a positive change in work culture that would be appropriate for a commercial kitchen.
2. Identify one objective linked to each goal in Question 1.
3. Describe an innovative technique that Sally Ann could use to communicate the goals and objectives from Questions 1 and 2 to her team.
4. Suggest one way for Sally Ann to professionally communicate with her team about her expectations and their roles and responsibilities.
5. Suggest one way that Sally Ann could monitor team performance to ensure organisational goals are achieved.
6. Suggest two strategies Sally Ann could use to evaluate the skills of her team members.
7. Provide 3 examples of suitable opportunities where members of Sally Ann’s team could take part in individual or professional development to contribute positively to the work culture.
8. Suggest two ways that Sally Anne can encourage her team to be innovative in their approach to achieving organisational goals and objectives.
9. Provide two examples of how Sally Anne can model high standards of performance and behaviour to her team.
Knowledge questions:
Answer the knowledge questions included after Part A.
Conditions for assessment
• This is an individual assessment task. You must not copy the work of others.
• This is intended as a written assessment. Please make arrangements with your assessor at least one week prior to the assessment due date if you feel you require special allowance or allowable adjustment to this assessment (e.g. verbal assessment or additional time).
• Students are expected to conduct further research on each topic and not only use content from the Student Learning Guide
• References must be provided at the conclusion of the assessment
• Please write your full name on the student version of the assessment task (do not use nicknames or abbreviations)
• You are allowed minimal support only from your assessor e.g. asking for clarification of a question
• You must submit your work to your assessor as per your lecturer’s instructions
• You must answer all questions correctly to be deemed satisfactory in this assessment
• You will be assessed as satisfactory or not satisfactory
• You can appeal the assessment decision according to LCB assessment policy and procedure
Equipment/resources students must supply:
Equipment/resources to be provided by the RTO or the workplace:
• Computer
• Internet access where required • Hard copies of the student version of this assessment task OR access to soft copies
• Computer and Internet access
• Library
Section B – Student Answer Sheet
Questions
Provide your responses in the boxes below each question
Q1: State two SMART goals that would positively change the work culture in a commercial kitchen.
Satisfactory response
Yes ?
No ?
Q2: Provide one objective that you would implement to achieve each of the two goals you have identified in question 1.
Satisfactory response
Yes ?
No ?
Q3: List one tool Sally Anne could use to monitor her team’s performance.
Satisfactory response
Yes ?
No ?
Q4: Suggest one way for Sally Ann to professionally communicate with her team about her expectations and their roles and responsibilities.
Satisfactory response
Yes ?
No ?
Q5: Suggest one way that Sally Ann could monitor team performance to ensure organisational goals are achieved.
Satisfactory response
Yes ?
No ?
Q6: Suggest two strategies Sally Ann could use to evaluate the skills of her team members.
Satisfactory response
Yes ?
No ?
Q7: Provide 3 examples of suitable opportunities where members of Sally Ann’s team could take part in individual or professional development to contribute positively to the work culture.
Satisfactory response
Yes ?
No ?
Q8: Suggest two ways that Sally Anne can encourage her team to be innovative in their approach to achieving organisational goals and objectives.
Satisfactory response
Yes ?
No ?
Q9: Provide two examples of how Sally Anne can model high standards of performance and behaviour to her team.
Satisfactory response
Yes ?
No ?
Knowledge Questions
Provide your responses in the boxes below each question
Q1: How can informal and formal feedback help to motivate staff?
Satisfactory response
Yes ?
No ?
Q2: Provide 2 (two) examples of how you could represent your team in the Hospitality industry, outside of your workplace.
Satisfactory response
Yes ?
No ?
Q3: Describe 2 (two) ways in which you can keep your team up to date with current trends and information on the hospitality industry.
Satisfactory response
Yes ?
No ?
Q4: Describe the features of 2 (two) leadership styles.
Minimum word count 450. Students are required to conduct research from a variety of sources, not just the student-learning guide. Not presented in bullet point.
Students must reference (Harvard style) at least 2 different sources not including student learning guide.
Satisfactory response
Yes ?
No ?
Q5: List and describe 5 (five) characteristics of an effective leader.
Satisfactory response
Yes ?
No ?
Q6: Explain one motivational theory and explain how this theory can be applied to the management of individuals and teams. In your explanation, give 2 examples of how this theory can be applied in the workplace.
Minimum word count 450. Students are required to conduct research from a variety of sources, not just the student-learning guide.
Students must reference (Harvard style) at least 2 different sources not including student learning guide.
Satisfactory response
Yes ?
No ?
Section C – Feedback to Student
Has the candidate successfully completed this assessment task?
Yes
No
?
?
Feedback to the candidate
Assessor Name
Assessor Signature Date
Student Name
Student Signature Date
