BSB50820 DIPLOMA OF PROJECT

MANAGEMENT
A20246 INNOVATIVE WORK ENVIRONMENTS
BSBSTR501 Establish innovative work environments

Assessments

Young Rabbit Pty Ltd (ABN 28 003 381 182) trading as Australian Pacific College RTO Code: 90396 | CRICOS Provider Code: 01331F | © 2022
 2

Assessment 1
PART A
INNOVATION MANAGEMENT POLICY
MEATPIE RESTAURANT

INTRODUCTION
MeatPie Restaurant is a restaurant that opened doors to the public around 10 years ago, high
quality standards, fresh ingredients and prices very affordable. We planning to make some
changes to our restaurant beginning this month, we’re modifying our logo image, menu
presentation and uniforms of our employees to improve their presentation. Expanding our
social networks and network addresses for customer convenience in order to increase our
sales. Implement surveys to our customers that can tell us about their experience in the shop
like product quality and taste, customer service, price VS quality, if they recommend us to
friends and family.

OBJECTIVES

• Presentation of the menu. innovative and very direct and clear menu for the client.
• New logo, something clean but attracts attention of our customers.
• Uniforms in order to improve personal presentation of our employees, something very
subtle showing the cleanliness of our business.
• Increase delivery orders with apps and others channels to provide more convenience
to our customers.
• Increase advertising over social media.

TYPES OF INNOVATION

• Training staff on customer service.

• Acquire new equipment to facilitate the preps of our meatpies and improve our speed
service.
• Logo presentation, uniforms improving the presentation of our shop.

RESPONSIBILITIES

• RESTAURANT OWNER: Is in charge of providing the monetary support for the

development of the project and the previous hiring of the design managers.
• CUSTOMER SERVICE MANAGER: Will be the person in charge of giving the approval
along with the designers and will be in charge of customer service trainings.
• CHEF OF THE KITCHEN: Will be in charge of ensuring that the food idea is not lost
and that fresh ingredients are always presented and that waiting times are shorter.

A20246 Innovative Work Environments | BSB50820 Diploma of Project Management | Assessments v1.0
Young Rabbit Pty Ltd (ABN 28 003 381 182) trading as Australian Pacific College RTO Code: 90396 | CRICOS Provider Code: 01331F | © 2022
 3
PROCEDURES

A. COLLECTION

• The staff will be helping us giving ideas for the improvement and presentation of the
menu, uniforms and logo.
• Previous meetings where they will give us their point of view so we can into account to
make the respective changes.
• Weekly meetings to take some point of view and disagreements.

B. EVALUATION

• Ideas are evaluated weekly where everyone gives their point of view and a common
decision is made. The main decision maker is the owner of the restaurant.
• Idea is exposed in front of all the staff and the ideas and the best one is taken and then
with the owner and the service manager and they take the final decisions and expose
them to the staff.
• the owner and the service manager are responsible for implementing these projects.

C. FEEDBACK

Meeting is made to take the best ideas; Owner and the service manager make final decision
and shares which of their ideas were selected.

D. REPORTING

Reports of weekly meetings are held to provide training if necessaire and communicate how
the projects are going, how they have progressed; regarding the progress of the project, the
designs of the uniforms. Marketing have come to take photos of the dishes to start with the
advertising. The presentation of the dishes and the treatment to the client have been
improved.

A20246 Innovative Work Environments | BSB50820 Diploma of Project Management | Assessments v1.0
Young Rabbit Pty Ltd (ABN 28 003 381 182) trading as Australian Pacific College RTO Code: 90396 | CRICOS Provider Code: 01331F | © 2022
 Part B
QUESTION 1:

My workplace takes into account the opinions of the employees, they focused on everyone
opinion.

QUESTION 2:

• Organizational structure and innovation

• Strategy, structure and innovative company
• Cognitive bases of organizational innovation
• Organizational change and adaptation: towards the ambidextrous organization

QUESTION 3:

When there is a good work environment it is much easier for people come up with good ideas
and makes everyone feels comfortable, it encourages them to be better people every day and
climb within the company.

QUESTION 4:

• Constant trainings with employee

• Superiors encouraging to have a better position.
• Talking about how they feel in the company if they are happy with the working
conditions.

QUESTION 5:

Some risk can help a lot the company, employees and managers are put in position of a state
of alert and begin to look for solutions to how improve the environment and business sales.
Decisions and opinions of the entire team begin to be taken into account.

– END -