SITXMGT001 Student Logbook

T: +61 7 3324 2705 (Brisbane) | +61 3 9640 0057 (Melbourne)
E: admissions@newton.edu.au
W: www.newton.edu.au
Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120
Melbourne Campus: Level 10, 190 Queen Street, Melbourne VIC 3000
Melbourne Campus: Level 10, 108 Lonsdale Street, Melbourne VIC 3000
First published 2020
RTO Works
www.rtoworks.com.au
hello@rtoworks.com.au
0452 157 557
© 2020 RTO Works
This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced
by any process without written permission as expressed in the RTO Works License Agreement.
The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project
team and publisher do not accept responsibility for any loss, injury or damage arising from such information.
RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College.
While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited
to write to us at hello@rtoworks.com.au.
Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.
WARNING – UNCONTROLLED WHEN PRINTED
©NC V1.0 JULY 2021 NEXT REVIEW JULY 2022 | CRICOS: 03598G | RTO: 41437 | ABN: 75 609 329 973
About this Student Logbook

_______________________________________________________________
This Student Logbook is where you will record evidence of the knowledge and
skills you have developed during your training for this unit. It also serves as a _______________________________________________________________
handy reference guide on what you need to do during your assessment and how
you should go about doing it. _______________________________________________________________
Student details section Completing your reflective reports

Fill in the table below:
You are expected to complete a reflective report for each of the eight scenarios
described in the Student Assessment Guide for this unit. A template has been
Student name: provided for each report. Each report follows a similar format – it begins with a
series of questions and then asks you to reflect on your experiences. Try to think
_______________________________________________________________ about the highlights of each scenario when you are writing your reflection. You
Name of RTO: might also find the following questions useful:
 What skills and techniques did I use?

_______________________________________________________________
 What policies and procedures did I follow?
Trainer/assessor name:
 How did I ensure efficiency, safety and quality?
_______________________________________________________________  How did I ensure that my team met quality standards?
If this workbook is found, please contact me to return it using the details below:  What did I learn during the service and how might I apply it in future?
 What might I do differently next time?

SITXMGT001 Monitor work operations 4

At the end of each template, you will find a supervisor endorsement. o monitoring your team’s service levels
o monitoring the achievement of your organisation’s goals

Supervisor declaration
o monitoring the achievement of your organisation’s quality assurance
Your workplace supervisor’s feedback forms an important part of the assessment standards
process and it is essential you have your supervisor complete their section of
o identifying quality problems and issues and making appropriate
each of your reflective reports and fill in the supervisor declaration after the
summary section. Keep in mind that, if you are completing your assessment in adjustments to procedures
your RTO’s training kitchen, your trainer will be your workplace supervisor and o proactively consulting with colleagues about ways to improve efficiency
should endorse your journal. Without their endorsement, your Logbook will be and service levels
incomplete and it is likely to be returned to you for resubmission.
o exploring potential for new technologies and other innovations in
improving efficiency and service levels
Logbook summary
o providing feedback to colleagues and management
There are a number of requirements you must fulfil within your assessment
process, so a Logbook Summary has been provided. Make sure you keep this o identifying and evaluating current and emerging industry trends and
section up to date – it will help you keep track of any outstanding requirements. practices and applying them to your own work situation
o improving sustainability of day-to-day operations
What do I need to demonstrate?  planning and organising workflow by:
During your assessment for this unit, you will be required to demonstrate a range
o assessing current workloads
of the skills and knowledge that you have developed during your course. These
include: o scheduling work to maximise efficiency and customer service
 monitoring and improving workplace operations by: o operating within budgetary constraints
o monitoring the efficiency of your team o delegating work according to delegation principles

o assessing workflow and progress against agreed objectives  Read through your logbook (and your SITHKOP005 assessment) before you
get started and make sure that you understand what you need to do. If you
o providing colleagues with feedback and coaching to prioritise workload
are unsure, speak to your assessor and/or workplace supervisor.
o providing feedback to management regarding staffing needs
 Stay up to date! Complete a logbook entry at the end of each service period
 monitoring and supporting team members by: and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
o monitoring team and individual performances
 Stay in touch with your assessor. Ask questions, raise issues, check in,
o sharing information, knowledge and experiences with team members
communicate.
o challenging and testing ideas within the team
Most importantly, ask for help if you are having trouble!
o providing feedback, coaching and support
o completing and submitting records
 solving problems and making decisions by:
o identifying and analysing workplace problems (operational and

customer service)
o initiating short-term resolutions
o analysing problems for long-term impacts and potential solutions
o encouraging team member participation in problem resolution
o follow-up on effectiveness of solutions.
Tips for completing this logbook


Logbook assessment summary

Use this list to keep track of your progress. Please note that you may identify more than one scenario for a
service session.
Student name: Ranjan Sapkota______________________________________________________________
Student number: _________________________________________________________________________
I have completed a reflective report for each of the following situations. Evidence has been provided.
Situation Date Reflective report Endorsed by supervisor
☐ Monitoring and improving workplace 2022/12/27 ☒ ☒

operations
☐ Innovation 2022/12/27 ☒ ☒
☐ Sustainability 2022/12/27 ☒ ☒
☐ Planning and organising workflow 2022/12/27 ☒ ☒
☐ Monitoring and supporting team 2022/12/27 ☒ ☒

members
☐ Problem solving 2022/12/27 ☒ ☒
☐ Contingency planning 2022/12/27 ☒ ☒
☐ Performance management 2022/12/27 ☒ ☒
© 2020 RTO Works <RTO Name and ID> Page 7

Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by each workplace supervisor
who oversaw at least one of your scenarios. If you completed all your shifts (and therefore scenarios) at the one
venue then you would only submit one. If your logbook contains entries from different kitchens and venues then
please have each supervisor you work under complete one at the end of all your designated shifts. Please provide
this page to your workplace supervisor at the completion of your required shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective reports. One copy
has been provided in this logbook but you can make additional copies as needed.
Supervisor name: Position:
Relationship to student (for example, head chef/shift supervisor etc):
During the situations described in the student’s reflective reports that I have endorsed, the student:
 worked within the organisation’s policies and procedures ☐ Yes ☐ No

 worked to a professional level in line with the organisation’s usual roles and responsibilities ☐ Yes ☐ No
 worked safely ☐ Yes ☐ No
 monitored and improved workplace operations ☐ Yes ☐ No
 planned and organised workflow
☐ Yes ☐ No
 monitored and supported team members
☐ Yes ☐ No
 solved problems effectively
☐ Yes ☐ No
 made effective decisions
☐ Yes ☐ No
 kept accurate records.
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective reports ☐ Yes ☐ No
completed below and any supporting documentation (including organisational policies and

procedures, menus, recipes and work product) for the purposes of assessment.
Supervisor signature:
Contact number:
Date:
Reflective Report Templates

a. Monitoring and improving workplace operations

Look for a situation where you identified an efficiency gain or service level improvement. The example you report
on should support the organisation to achieve its goals or quality assurance initiatives. You will report on how you
made adjustments to a procedure or system, how you consulted with colleagues and how the adjustments that you
made improved efficiency. You will also discuss how you supported the organisation’s goals and quality assurance
initiatives. Was there potential for a new technology or innovation? How did you consider input from colleagues and
provide feedback?
1. Describe the situation that you have chosen to report and reflect on.
Answer:
The circumstance that I've chosen to report is that modifications need to be made to increase workplace
efficiency. Employees' productivity can be influenced by the environment in which they work. Businesses can
have some influence in this area. Here are a few ideas for improving operational effectiveness.
Create a clear objective and goals: It's critical to establish defined goals, including standards and timelines if
you want to receive the greatest results and assure efficiency. Make sure to set reasonable and sensible goals
for employees so they know exactly what to anticipate. Other circumstances may obstruct efficiency, but if you
plan ahead and interact efficiently, you can account for these occurrences and impacts to some extent.
Employees should be able to manage their own time: Empowering the employees to manage their own
time as long as they meet deadlines and standards can raise morale and appreciated and trusted. In the vast
majority of circumstances, this will lead to increased efficiency.
Productivity should be measured: Employers can use a number of technology and equipment needed to
handle and track productivity, particularly project leader programs, to track time and ensure that work is finished
on time. These technologies can assist businesses in gaining a better understanding of how and when staff
operates so that might improve efficiency.

2. Draw an organisational chart for your team and your organisation. Briefly describe your operational role and how
it aligns with similar organisations within your organisation’s industry sector.
Answer:
General Manager
Kitchen Manager
Assistant Manager
Staff (bartenders, babkas)
Staff (line cooks, dishes)
Staff (Servers, hosts)
Kitchen manager is my operational role in the company. As a Kitchen Manager, my responsibilities include
organizing and supervising a restaurant's workforce in compliance with food safety requirements. My
responsibilities include hiring, training, and managing chefs, as well as inspecting product quality on meals leaving
the restaurant and ordering supplies to ramp up production.

3. Describe the steps that you took to monitor the efficiency and service levels of your team. How did the
operations of your team support the overall goals of your organisation?
Answer:
The steps that I used to monitor the efficiency to motivated team are: Surveying collected data: Business
leaders can use security operation assessments, staff input, and consumer feedback to learn more about how
their organisation offers its product or service. Site operations may be overseen by administration, proprietors,
or a consulting firm that offers a different perspective on business. Employee surveys provide valuable insight
into inefficiencies that employees encounter on a regular basis, such as inventory concerns. Customer
evaluations, whether solicited or obtained through online social media, provide information about a company's
purchasers' experiences.
Similarly, Analysing the information and look for patterns: Data should be examined on a frequent basis by
business owners in order to spot patterns and abnormalities. Although there may not be a monthly site
assessment, companies might utilize other data to determine what is and is not working and I looked for trends
in the data and analyse it: Business owners should evaluate data on a regular basis in order to discover trends
and insights. Although a monthly site inspection may not be possible, organizations may use other data to
establish what is or is not functioning. The operation team also supported to meet overall goals of an
organization by providing their insights and knowledge.
4. How did the operations of your team support the quality assurance initiatives of your organisation? For example,
how did you ensure that your team operated in a way that ensured that your organisation’s quality standards were
achieved?
Answer:
Team Support is important in the market since it ensures that items meet specified suitability standards. They
develop quality assurance procedures that are appropriate or comparable, as well as quality control rules.
They also seek to improve the efficiency and profitability of a business by reducing waste. Working in this high-
quality arrangement could be rewarding when I am genuine, inquisitive, and driven to perfection. They helped
in assuring various initiatives like: Process Improvement - The procedure of classifying the project's quality
measures and planning how to achieve them. Performance Management - The intentional setting of a
procedure to improve the result's resolution or safety. Quality Control - The ongoing effort to ensure that a
process is honest and safe when providing a result and, Product Testing - The routine or recommended
procedures required to provide sufficient security so that a certain service or product meets the set
requirements.

5. Describe the quality problems and issues that you identified. How did you work with your team to make
adjustments to procedures and systems to ensure that the problems and issues didn’t reoccur? How did you
consult? What approvals did you seek for the changes? How did you challenge and test ideas within the team?
Answer:
There were a few issues that I distinguished in the working environment. The principal issue was food security
issues. Quite possibly the most genuine moral difficulties in the eatery business are food handling. Since food
is at the core of each café, it ought to be taken care of with outrageous alert. As an eatery proprietor, I
confronted an assortment of food transportation concerns, for example, things showing up after the expected
time, requiring temperature controlled delivery, or being tainted which can bring about additional sanitation
issues, for example, clients or representatives being sick. However, my group endeavoured to tackle the issue.
To start, we found a respectable food dispatching organization that offers. We took as much time as is needed
investigating a couple to find one that isn't excessively costly yet additionally doesn't hold back on quality.
Then, we taught organization representatives on right clean techniques and guarantee that they follow them.
We made a few standards like any individual who gets into contact with food should wash their hands, put on
gloves, wear hairnets, wear clean garments, and utilize the right devices. The surfaces should be disinfected
and the apparatuses and hardware should be cleaned and sanitized.
6. How did you provide feedback to colleagues and management about changes to systems, procedures and
planning?
Answer:
Give inputs to the partners and supervisory crew about systems and arranging. There are some
ways on how I gave inputs on my partners. I generally offer my remarks and inputs issue arranged
and explicit. Essentially, I examine the issue instead of the person. Be conscious to one another
while giving criticisms. Moreover, I was immediate however agreeable to them and I generally
submit input when I can instead of keeping it forthcoming for some time.
7. How did you evaluate current and emerging industry trends and practices to inform changes and improvements
to efficiency and service?
Answer:
 I evaluated current and emerging industry trends by:
 Using statistical surveying and pattern reports to your Advantage-Perusing research papers or
arrangement guides is one of the most straightforward ways that I used to work on my capacity to
spot patterns. Business pioneers every now and again lead unique research and accumulate
their discoveries in a single significant report, and I additionally set aside the effort to peruse it
past the genuine report to find something valuable and pertinent to what's hot in the business at
this moment.
 Creating and keeping a nearby circle of counsellors:

My casual gathering of counsellors comprises of a little circle, cohorts, and accomplices.
They can show me a wide range of different perspectives, let me notice things that weren't
on my radar previously, and anticipate what's coming around the corner when they
cooperate. I'm certain I'll have the option to do likewise for everybody.
 I wasn't hesitant to ask present clients what's on their brains and what they see as future
needs in their areas. We can get familiar with a great deal about broad propensities and begin

making more exact arrangements for our organization's future development and better client
assistance. I like eating with existing customers and studying their desires for the following five
years, just as what they anticipate from us later on.
8. Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure
efficiency, safety and quality? How did I ensure that my team met quality standards? What did I learn and how
might I apply this in future? What might I do differently next time?
Answer:
There are a few abilities and methods that I utilized in the work environment.
When there is a misconception with respect to jobs and obligations, it is unimaginable for individuals
to cooperate viably. More awful, you might wind up in a situation where representatives are
unjustifiably re- appropriating their responsibilities to other people, bringing about disdain. Jobs and
obligations should be unmistakably characterized. To limit misguided judgments, each new worker
ought to be coordinated to this paper as a feature of their preparation.
Giving proper appreciation for staff achievements is probably the best technique to encourage kinship
in the café business.
Incredible cooperation is probably the best thing to commend the staffs. In the event that somebody
goes above or more their expected set of responsibilities to work on the organization in general,
ensure they realize how they've been valued. Make sure to perceive workers who do an amazing job
to help different partners out of luck, regardless of whether this isn't essential for their ordinary
obligations. Similarly, the policies and procedure that I followed and took care in the restaurants are:
 Prejudice towards guests or co-workers.

 A lack of courtesy or hypocrisy.
 Co-worker or management disobedience or failure to collaborate.
 Getting into a confrontation with another employee or guest and threatening to harm them.
 Any type of horseplay is not acceptable.
 Having a verbal or physical altercation with another employee or a guest.
 The company's anti-drug and anti-alcohol policy was violated.
 Possessing a firearm or weapon on the premises unless it is legal.
 People eat, chew gum, talk on their phones, and take breaks in the food-service industry.
 All the above-mentioned policies are prohibited in my workplace area. Similarly, I ensure efficiency,
safety and quality in workplace. Some of the ways that I used are:
 Employees were prepared for extraordinary client care: It is an undeniable truth that remarkable
client assistance is a need for each business, and if the foundation neglects to give predictable
client support, you might pass up valuable shoppers. It is the commitment of the café proprietor to
prepare their representatives so that they will endeavor to satisfy their customers. Guarantee that all
organization representatives have gotten the important preparing and know about the guidelines that
your customers anticipate from our cook's administrations.
 Encourage the representatives to discuss adequately with each other: The most
 critical major of any fruitful café administration is that the entirety of your workers should impart

successfully and reliably. Staff laborers ought to be trained how to cooperate in an expert way.
 Workforce gatherings ought to be hung consistently to guarantee that are both in total
agreement.
Supervisor endorsement
Supervisor name:
Position:
Signed:
Supervisor name:
Position:
Signed:
b. Innovation
Look for a situation where you evaluated a current or emerging industry trend or practice and applied it to your own
practice. You will report on how the innovation benefitted you, your organisation and/or your team.
1. Describe the situation or innovation that you have chosen to report and reflect on.
Answer:
The innovation that I choose in my restaurant is briefly described below:
Consumer preferences for healthier food options: Customers prefer to eat at home and
prefer to eat healthier, less processed foods when dining out. To try to change consumption
patterns, restaurants have used appealing pricing and marketing strategies.
Technological advancement: Eateries are utilizing new innovation for requesting, instalment,
and unwaveringness projects to give clients advantageous and instinctive applications. Experts
foresee that Google glass will be utilized creatively, for example, by individuals who wear
glasses. Face acknowledgment innovation permits workers to quickly find visitors in occupied
bars. It will likewise be not difficult to utilize.
information from Apple Pay and other electronic wallet frameworks.
Environment sustainability: Restaurants have been focusing on reducing food waste in order
to control rising expenses and become more environmentally friendly.
Eating establishments are adopting environmentally friendly methods as a result of rising
environmental awareness, particularly among children.
2. Describe the trend or practice and how you applied it to your own practice.

Answer:
The pattern that I applied in my own training is eatery supportability. Eatery supportability is
considered regarding how cafés diminish their natural impact by handling issues like economical
horticulture, ecological effect, chain the board decrease, food squander, delivery, energy and water
use, reusing, and significantly more. Eatery manageability involves taking part in ecological
exercises, yet additionally permitting clients to take part in these gainful exercises. Individuals these
days do pick where to eat contingent upon an organization’s convictions. It takes advantage of their
cash and allows them to feel as though they're having an enormous effect.
3. Describe how the innovation benefitted you, your organisation and/or your team.
Answer:
The development of café manageability helped my association just as group. A portion of the
advantages are: Customer base development: People will feel more slanted to essentially visit our
café and, in any event, become faithful buyers on the off chance that we share our maintainability
approach with the general population. In the event that we have an assortment of veggie lover and
vegetarian options on your menu, we might end up speaking to a more extensive crowd. Essentially,
Profits have expanded and costs have been recuperated. With an increment in our client base, your
café's profit will consequently rise. In the meantime, practical methods, for example, squander
minimization will help organizations in diminishing lost incomes.
Answer:
The skills and techniques that I used for restaurant sustainability are to act to declining the carbon impression
and to diminish the carbon effect had by each supply conveyance, consider choosing nearby providers and
occasional merchandise. Similarly, the policies and procedures that I followed for the restaurant sustainability
are:
a) Implement the best environmental regulations in all levels of the organizations to guarantee that we meet
or exceed all applicable legal obligations,
b) Reduce waste by making effective use of all supplies. wherever possible, only utilize sustainable or
recycled material.
c) All personnel should receive environmental training and instructions. Encourage employee participation.
Reduce the likelihood to employees and others in the area of our activities from environmental health,
and safety issues.
d) Restaurants must produce complete water management plans that measure the firm's corporate water
use and cost, set reduction objectives, and devise methods to minimize overtime, much as they must
prepare extensive energy management plans. Talking about future plan on restaurant sustainability, I
think we should publicize the efforts: While the sustainability initiatives will have a significant impact on
the environment, we don't have to be absolutely silent about it.

Supervisor endorsement Supervisor name:
Position:
Signed:
Supervisor name:
Position:
Signed:

c. Sustainability
Look for a situation where you responded to an opportunity to improve the sustainability of an operation. You will
report on what the operation was, how you improved it and what the sustainability benefits were.
Answer:
Restaurant sustainability is a trend that I've implemented in my own profession. Restaurant sustainability refers
to how restaurants decrease their environmental impact by addressing issues including sustainable agriculture,
environmental impact, chain management reduction, food waste, shipping, energy and water consumption,
recycling, and more.
Restaurant sustainability requires not just participating in environmentally good actions, but also allowing
customers to participate. People nowadays do make decisions about where they dine based on a company's
values. It allows people to get the most out of their money while also giving them the impression that they are
making a significant contribution.
2. Describe how you improved the sustainability of your operation – how did the operation work initially? What was
the change that you made? What were the sustainability and social responsibility benefits?
Answer:
The improved the sustainability of my operation by taking advantages of seasonal foods which
helped me to save restaurant's money. Similarly, I introduced greenhouse supply chain in my
restaurant. There were some changes made in order to follow sustainability in the restaurant. The
benefits of sustainability and social responsibility is that, if we share our sustainability strategy with
the public, people will be more inclined to at least visit our restaurant and, at the very least, become
devoted customers. If your menu includes a variety of vegetarian and vegan options, you may find
yourself appealing to a bigger audience. Profits have also increased, and costs have been recouped.
Your restaurant's earnings will automatically climb as our client base grows. Meanwhile, sustainable
solutions like waste minimization will help businesses recover lost revenue.
Likewise, for restaurant sustainability, I outlined the similar policies and procedures:
 Implement the best environmental rules at all levels of the company to ensure that we meet
or exceed all applicable legal duties,
 Reduce waste by making efficient use of all resources.
 Use only sustainable or repurposed materials where possible.

 Environmental training and teaching should be provided to all employees.
 Encourage employee involvement.
 Reduce the risk of environmental health and safety hazards affecting employees and others in
the area of our activity.
 Create a sustainable mobility strategy that incorporates the use of locally grown produce

where possible.
might apply this in future? What might I do differently next time?
Answer:
For café maintainability, I utilized the accompanying abilities and strategies: Carbon impression
decrease: Consider utilizing neighborhood providers and occasional items to diminish the carbon
impression of each supply conveyance. This likewise guarantees more excellent fixings, as they
might have been chosen or arranged that very day. Exchanging the trash and reusing assortment
administrations to neighborhood suppliers is exactly the same thing. Verify whether any of your
specialist organizations are lessening their carbon impression in any capacity. Moreover, make sure
to reuse: Ensure that we have enough receptacles to deal with the entirety of your recyclable waste,
including metal, jugs, plastic, and paper.
When it comes to the future plan for restaurant sustainability, I believe we should make the following
efforts public: While sustainability activities will have a big environmental impact, we do not have to
be completely mute about it.
On social media and in the restaurant, let people know how we're helping the environment. Share
information, including data and updates, about your progress and new initiatives. Furthermore,
restaurant sustainability is such a nationwide movement that it has its own organization, which you
can join after you've made the necessary changes.
Supervisor name:
Position:
Signed:
Supervisor name:
Position:
Signed:

d. Planning and organising workflow

The Student Logbook, planning documentation and supervisor observations that you complete for SITHKOP005
fulfil many of the requirements for this section. Select one service period and explain the process that you used to
schedule and delegate work. You will also report on how you assisted your team to prioritise their workload.
1. Describe the service period that you selected to report and reflect on. Explain your rationale for selecting this
particular service period.
Answer:
Professionalism and courtesy are two of the most critical attributes of café administration, particularly
in top-of-the-line foundations. Warm, wonderful, and brief administrations should be offered affably in
a warm and inviting climate. The request in which a server serves visitors from the time they enter the
eatery until they leave is alluded to as the method of administration. At the point when a client enters
an eatery, a convention is performed to guarantee that the client's dinner is agreeable.
I chose polished methodology and politeness for administration period since demonstrable skill in the
eatery business is characterized as a mix of mastery, customer direction with mindful organization,
and serious perseverance. This qualification is basic to get a handle on while talking about the
eventual fate of accommodation and culinary expressions training.
2. Describe the steps that you took to assess each person’s workload and to schedule their work. How did you
ensure that efficiency would be maximised? How did you ensure that the customer service and quality standards
would be maintained throughout the service period while ensuring that budgetary constraints would be adhered to?
Answer:
The steps that I took to access workload to schedule my work are:

Decide the responsibility and limit of the group: It's hard to tell how much absolute work your group
needs to accomplish when their work is scattered more than a few after situations, timetables, and
advances. Realizing this data is fundamental for figuring out what every individual from the group is
doing and what they can deal with. usefulness estimation in real life: Before we begin appointing them
to singular colleagues, decide the need of each assignment and the measure of time it will take to
finish each. We presently know how much extra work your examination group is answerable for
because of this exploration. Asset designation in real life: We have five people in the group and
require two people to chip away at advertisement ideas for a forthcoming effort. Individuals could
allocate the work indiscriminately, yet get great results in the event that you see colleagues'
experiences, search for any colleagues who are now overburdened, and afterward inquire as to
whether they accept they can take on this large endeavor. I guaranteed client support and quality
principles would be kept up with all through the help period by:
• Customer interactions should be evaluated and analyzed. Every call center is required by law to
record every call.
• Consistently provide coaching.
• Regularly assess the efficiency of KPIs.
• Keeping an eye on all of your feedback outlets.
• Keeping up with the latest technological developments.
3. Describe the principles that you applied to delegate work throughout the service period.
Answer:
I utilized the rule of monitoring progress to designate the work all through the assistance period. As a
matter of first importance, I start by depicting the ideal result to the people you trust to convey it.
Edifices, characterize work limits, and give sufficient help, however stay away from up designation.
Monitor progress and focus on results as opposed to measures. At long last, when the work is done,
acknowledge a job well done.
4. Describe the process that you used to assess and adjust workflow throughout the service period. How did you
ensure that dishes would be served as per customer and organisational expectations and timelines?
Answer:
Work process is the assortment of errands coordinated into measures and individuals or assets
needed to do those jobs to accomplish a particular goal. The work process of an association is
comprised of the systems it needs to finish, individuals or different assets it needs to finish those
exercises and the connections between them. I guaranteed the client and hierarchical assumptions
and timetables by searching for better approaches to address the issues of our clients. It ought to be
your target to persistently distinguish better approaches to all the more likely location the requests of
our most esteemed crowd whenever you've perceived what their identity is and what they're
searching for. All things considered; we can't anticipate that your audience’s expectations should
move to meet our contribution. All things being equal, we should change our contribution to address
their issues.
5. Describe the strategies that you used to support, assist and coach your team to prioritise their workload
throughout the service period. How did you adjust for competing operational priorities?
Answer:
The strategies are:
Make a to-do list for yourself: Make a to-do list at the start of each day or week that reflects what
you'd like to accomplish. Set realistic perception as well to minimize frustration if we don't finish
your duties by the deadline. Regularly assess the workload: I need to examine me to- do lists more
frequently because there are usually one or two chores that get lost at the bottom, which is why it's
so vital to do so. Insistently meet deadlines: It's critical to precisely anticipate how long each task
will take you to complete in order to achieve and feel satisfied at the end of the day. You will only
be disappointed if you are overly optimistic.

6. Describe the feedback that you provided to your supervisor regarding your team, any additional staffing needs
and team changes in relation to the service period.
Answer:
The inputs that we got from our boss with respect to my group and the association to the assistance
was generally the useful criticisms and positive inputs. Rather than conveying acclaim or lovely
comments, useful analysis centers around bits of knowledge. The primary reason for the useful
criticism is to give information, examples, and data to evaluate the master's general exhibition.
Everything's tied in with cutting to the chase rapidly. In like manner, positive criticism is the most
widely recognized kind of input in the business. This input has a significant degree of praise,
appreciation, and positive assumptions. Specialists who get ideal remarks are more persuaded and
willing and roused to take on new tasks.
7. Assume that, during your planning, for one of the service periods that you are to lead, three of your team
members become ill. You will need to recruit three casuals to take their place. Go to the relevant industrial award
in your state and summarise the rate of pay and conditions of work for the relevant service period.
Answer:
In this situation, Restaurants should be advised to provide information in their rules on which
symptoms should result in a worker's dismissal. Examine supervisors' and employees' motivations
for working despite they are sick. Supervisors and managers have huge roles play in this situation.
Supervisors should be urged to be more active in determining whether or not sick responsible for
working. Employees and managers should be advised to refrain from working if they are exhibiting
pain of a food poisoning. According to the industrial award, Workers and employers are both
responsible for staying informed about the modern awards, any accompanying transitional
procedures, and any potential adjustments.
Answer:
The significant abilities and procedures that I utilized are work process, planning and
correspondence. Representatives should know about the work process to be proficient. Consider a
confused eatery where two workers are endeavoring to serve on a similar seat, or when a
requesting is made but then nobody has cooked the dish. At the point when work propensities
aren't normalized, this is what occurs. Any eatery representative's polished methodology agenda
ought to incorporate planning. Work process is influenced when representatives neglect to show
up on schedule.
Representatives ought to know about when they are expected to come at work and when their
movements are planned to end.
In a café, correspondence among staff and the board, just as between shifts, is basic for polished
methodology. Correspondence procedures ought to be utilized. Similar focuses go for the
approach and method that I continued in my working environment. Also, to guarantee proficiency,
wellbeing and quality in the café, I gave staff trainings, appointed the staff jobs and prepared my
staffs to utilize most recent innovation for the work area. Thus, for the likely arrangements, I ought
to be more mindful and more intelligent enough to show the business to accomplishing more
examination about it.
Supervisor name:
Position:
Signed:
Supervisor name:
Position:
Signed:

e. Monitoring and supporting team members

Look for a situation where you monitored team and individual performance against agreed goals and objectives.
(Hint: The workflow planning that you completed for each service period in SITHKOP005.)
You will report on the strategies that you used to monitor performance, the information that you shared, the
collaboration that you undertook and feedback that you provided.
Answer:
For the checking and supporting colleagues, I have picked the significance of staff preparing to think
about. It is on the grounds that the degree of administration quality is fundamentally subject to the help
nature of the staff and their lead in the neighborliness business, where everything rotates around
offering an incredible and uncommon experience to the customers.
Clients expect speedy and proficient assistance and won't acknowledge anything less. That infers that
staff would consistently prefer not to convey flavorful food; they additionally need to exceed all
expectations to install your café with a different brand character. Subsequently, we'll go through
certain pointers on the best way to expand the exhibition of the eatery's laborers.
2. Describe the strategy that you used to monitor your team’s performance against the objectives described in your
workflow planning.
Answer:
The strategies that I used to monitor and train my staffs are:

Make an arrangement for eatery staff preparing: Restaurants ought to make a very well preparing
program for their workers. Our café's laborers will turn out to be more proficient and offer better
assistance because of exhaustive preparing. Fair eatery worker preparing is the best way to keep the
front return activities composed and effective.
Teach the eatery's staff on the best way to utilize the most cutting-edge innovation: Many organizations
have been changed by innovation, and the café business has none of that. Numerous eateries
presently use PC frameworks that permit stand by staff to send requests to the kitchen, register sums,
and issue bills for a few customers without applying any work. However, placing in such strategies isn't
sufficient to guarantee worker efficiency. For eatery laborers to be helpful, you should put resources
into their preparation. Really at that time will your eatery's speed of activities and administration quality
increment.
3. Describe the strategy that you used to monitor each individual’s performance against the objectives described
in your workflow planning. How did it differ from the way that you monitored the team’s performance?
Answer:
The strategies that I used to monitor are:

Examining data for patterns: Entrepreneurs should review data on a regular basis in order to
discover patterns and abnormalities. Although a monthly site inspection may not be possible,
organizations may use other data to establish what is and is not functioning. Business employees can
benefit from pet projects in the following ways: A pet project is an activity or interest that a person
regards to be his or her own favorited. Make a list of your employees' favorite projects. Make a list of
all of your employees' favorite projects and assign each of them to it. By allocating vanity issues, you
can ensure that functions are accomplished quickly and effectively.
4. Describe how you shared information, your own knowledge and experience with the team to assist them to
achieve goals and objectives (hint: think about the team briefings and post-service period debrief that you ran for
each service period).
Answer:
In a group, information sharing doesn't occur without anyone else, and the group chief assumes a
vital part in working with it. Subsequently, the group chief's demeanor toward information sharing is
urgent. A couple of chiefs, in any case, are believed to be loath to information sharing. The issue is
that chiefs are viewed as not sharing what they know or empowering others to share their insight.
As indicated by the writing, chiefs, and pioneers who simply show an uplifting outlook toward
information sharing are detested and seen as scoundrels.
Subsequently, group pioneers should effectively energize or help data partaking with the goal for it
to happen. I shared the data by advancing a comprehensive reliable relationship: The quality, value,
and broadness of realities and correspondence shared, just as acknowledgment of others'
information and effect, are generally straightforwardly attached to confide in another colleague. Group
pioneers that effectively model information sharing show others how its done, underscoring how
significant it is for the group to share significant thoughts and data in an opportune and open way.
Subsequently, colleagues are bound to respond by sharing their abilities and experience.
Answer:
To train the staffs in the workplace, I used some tools and techniques. I used social learning
technique. Many conventional training methods do not include social learning since it is difficult to
arrange, analyses, and regulate. Employees are pushed beyond the bounds of their everyday duties,
gaining new perspectives and problem-solving skills, and this may be quite beneficial. Similarly,
learners are more engaged and likely to retain what they've
learned if they can practice their new skills and apply them in realistic job
circumstances.
When performed in reality, however, it can be moment, especially when learners demand continuous
updates from a content specialist. The main policy that I followed in my workplace is to respect each
staff and members. I ensured the efficiency by evaluating employee performance to work with
employees to ensure that corporate policies and procedures are followed. It enables management to
detect information gap among employees and assess their dedication to co-workers, jobs and
obligations, and the firm's corporate culture. Hence, for the future, I have plans to train the
staffs in more systematic manner.
Supervisor name:
Position:
Signed
Supervisor name:
Position:
Signed:

f. Problem solving
Look for a situation where you have had to identify and analyse a workplace problem from an operational and a
customer service perspective. Perhaps meals have been held up, did not meet special requirements or did not
meet quality standards.
You will report on the short-term actions that you put in place to resolve the immediate issue. You will also report
on the longer-term strategies that you initiated to ensure that the problem did not recur. How did you work with your
colleagues? How did you monitor the success of the solution?
Answer:
The circumstance that I have decide to report is food wastage and food wastage the executives in
the eatery since oversee food and diminish wastage in the café.
Having a technique set up to assist organizations with assessing menu things appropriately,
regardless of whether actually or with innovation, implies more exact figures, a superior
comprehension of request conveyance patterns, and more command over the kitchen, all of which
led to less waste. Food controllers are extraordinary resources with regards to diminishing food
squander. Kitchen and front-of-house staff, not organization, have concocted probably the most
innovative methodologies to cut food squander.
Putting resources into worker preparing and permitting is perhaps extremely invaluable for the
business.
2. Compare the differences in the problem from an operational and a customer service perspective. What impact
does the problem have on the customer? What impact does it have on the organisation?
Answer:
There is the contrasts among functional and a customer with regards to food wastage. Clients are
the individuals who pay for their food pod the wastage of food straightforwardly hurts tasks instead
of clients. Food squander can't be portrayed by a solitary conduct, but instead by a blend of various
practices that may either raise or decline the probability of food squander. In view of the worth
added lost, the chance expense of not taking care of others who might be ravenous, and the
deficiency of regular assets, biodiversity, and different assets like work and energy, food squander
at the customer level has the greatest financial, social, and natural repercussions. To diminish food
squander, we should initially grasp the components that impact kitchen squander conduct.
The effect that client face is their misuse of cash for the misuse of food and the effect that looked by
functional are misuse of food and contamination in the work environment climate. As an association,
food wastage is extremely awful and amateurish thing to happen. it addresses the administration of
an association.

2. How did you resolve the problem in the short term? What decision-making process did you use?
Answer:
I tried to resolve the problem of food wastage by monitoring the food wastage. Many restaurants
may reduce output while still fulfilling client demand by simply tracking food usage and waste. A
"food scraps inventory" can used for determining how much and where food is wasted so that
changes can be made and progress tracked. and predicting the lunch orders of the customers.
Possessing a system in place to help you accurately predict food orders, whether manually or using
digital technology, means more accurate data, a better understanding of food order patterns, and
more regulation over your kitchen, which leads to very little waste.
4. What strategies did you put in place to prevent the problem from recurring in the longer term? How did you work
with your team to achieve this? Did you include the team member who alerted you to a problem in its resolution?
How did you monitor and follow up on the effectiveness of the solution?
Answer:
For the more drawn-out run, I arranged how you'll dispose of any extra food.
Kitchens habitually keep overabundance items close by since assessing customer request is a
greater amount of a workmanship than simple math. In the event that you don't have an
arrangement set up, those additional parts can wind up in the trash. I likewise attempts to compost.
On the off chance that you have food extras that you will not have the option to utilize, check
whether treating the soil is an alternative. A few cafés use kitchen fertilizer as a dirt alteration for
arranging or to work on the dirt in their products of the soil gardens. I worked with my group to play
out these procedures. They assisted me with their own thoughts and there were numerous
individuals who helped me by giving more tips and deceives to diminish food squander. I observed
and followed up these arrangement techniques by giving information and thoughts to the staff
individuals in the association.
Answer:
To minimize the food wastage, I used some techniques. Encouraging employees to participate.
When it comes to decreasing food waste, kitchen staff are invaluable tools. Not management, but
kitchen front and personnel have come up with some of the most ingenious ways to reduce food
waste. One of the most beneficial things you can do for your organization is to pay for training and
accreditation for your employees. I made a plan for a consistent supply chain. When it comes to
reducing food deterioration and waste, efficient ordering and supply management are critical. The
policy that we made for our restaurant is not to disrespect food by wasting it.

Any leftovers should be donated to a local charitable organization. To ensure efficiency, I have plans
to use technologies in order to prevent food wastage. For the upcoming days, I have plans for
donating food to the people who are in needy make a connection with a local charity, such as the
parenting house, and donate any leftover meals or ingredients to those in need. We might also form
a partnership with a local food bank. This ensures that your leftover food does not go to waste and
instead finds a nice home.
Supervisor name:
Position:
Signed:
Supervisor name:
Position:
Signed:

g. Contingency planning
Select one of the 12 service periods that you will be the team leader for and, in addition to the workflow planning
requirements that you complete for SITHKOP005, complete a contingency plan for each of the following six
contingencies:
 delays or time difficulties in producing meals
Helpless food arranging additionally added to the lethargic assistance. Before the eatery opens, the culinary
team ought to have arranged the fixings. Preceding really cooking, the essential fixings, like onions, ginger,
and peppers, should be prepared. In the meantime, there should be sufficient fixings to maintain the business
for the whole day. On the off chance that you don't get ready early, you'll need to invest more energy
preparing suppers. Subsequently, customers should stand by a bit longer. The absence of a predetermined
time frame readiness and administration could prompt helpless food booking. They didn't set up the dinners
as per the timetable. In an ideal world, the eatery would have planned the gourmet specialist or right-hand
culinary expert's food readiness.
 difficult customer service situations
At the point when we understand your customer is disturbed, the primary thing that we ought to do is placed
ourselves in a client care outlook. This suggests that you set to the side any conclusions that the issue isn't
their deficiency, that your customer committed an error, or that they are unreasonably scrutinizing us. The only
thing that is in any way important is that you perceive that your customer or customer is disappointed and that
you are answerable for settling the issue. Change your attitude so that you're giving your customer and the
recent concern your total consideration
 equipment breakdowns or technical failure
Equipment can be untrustworthy, and breakdown is unavoidable. Individuals can commit errors, parts wear out,
and prescient support is at times essentially something more to do in a very rushed day. You'll have much more
prominent shot at keeping your hardware fit as a fiddle and on the off chance that you guarantee sufficient
administrator preparing, do safeguard or condition-based upkeep at the proper occasions, and work toward a
superior in general culture.
 the absence of a team member or team members
Encourage and motivate the people that work in the café. The eatery's prosperity is a consequence of the staff's
energy, motivation, and backing.
Laborers that are headed to work as a group feel more independent and are more joyful at work. Chiefs
should inspire eatery representatives by stressing their work and advancing their necessities to get the best.

 team member performance issues
Having a hopeful disposition toward life is fundamental. Our lovely mind-set can hugely affect the eatery's feeling.
Your negative mentality can spread to your colleagues and guests. They have a terrible feasting experience
therefore. Keep a happy demeanor consistently, regardless the circumstance. Certainly, you'll become disturbed
and irritated once in a while, however remember why you began this work in any case. Our energy will drive our
great demeanor, which will help all components of an organization.
 failure of procedure or process.
Work environment security is vital. Routinely offer instructional classes on right lifting and conveying rehearses for
enormous things to secure organization faculty. The culinary specialist and line cooks will require appropriate
capacity for sharp blades and utensils, just as temperature hardware like burp fabrics. We can likewise consider
requiring footwear and dress that decreases the risk of injury. Laborers' remuneration protection can help cover for
doctor's visit expenses just as halfway pay if a worker is harmed and needs time off work to recuperate.
Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure
Process, planning, and interaction were the most important skills and strategies I employed. To be professional,
employees must be knowledgeable of the workflow. Consider a crowded restaurant where two servers are
attempting to serve on the same seat, or a food that has been ordered but not yet prepared. This is what occurs
when work habits aren't standardized. The professionalism checklist for every restaurant staff should include
scheduling.
When employees fail to appear on time, the flow of work is disrupted.
Employees should be aware of when they should expect to arrive at work and when their shifts will end.
Communication is essential for professionalism in a restaurant, both between employees and management, as well
as between shifts. Techniques of communication should be used. The same can be said for the policies and
procedures I followed at work. Similarly, in order to assure efficiency, safety, and quality in the restaurant, I
conducted staff trainings, assigned staff duties, and instructed my employees on how to use the most up-to-date
technology. As a result, I should be more alert and cleverer enough to handle the firm in the future by conducting
additional research.
Supervisor name:
Position:
Signed:
Supervisor name:

Position:
Signed:
h. Organisational records
Select one of the 12 service periods that you will be the team leader for and, in addition to the workflow planning
requirements that you will complete for SITHKOP005, complete a performance report and a staff record.
Performance report
Add your goals for service under the following headings and report on level of achievement at the end of service.
Service period:10 AM to 5:3o PM
Date:2022/12/26
Team Leader: Ranjan
Recipes served: smoked barramundi with grilled vegetables, stir fried chicken with seasonal salad, prawn linguine
pasta and so on as per customer demand based on our restaurant menu.
What are your goals for this Achievement Comments

service?
Ensured food safety by taking There was some defect related to

Food safety goals: To avoid
care of hygiene in the restaurant germs eradication but now it
infections by focusing attention area. seems it is solved and well
and operations in the food managed.
manufacturing industry on
preventing or minimizing
consumer exposure to germs.
Able to achieve customer's Hoping for good result and

Food quality goals: To provide
satisfaction in quality of food and expecting the staff to give their
fresh and quality food items with taste. best service to amaze the people
amazing taste. with quality food.
Timeliness of dishes goals:To Business is in profit and the Lots of errors and policies were
improve employees' Productivity productivity of employee is amended in order to increase
and increase monthly net sales of increasing. the profit so that the employee
could get the desired salary.
restaurant
Number of dishes served goals: Able to serve more than fifteen The dishes have been added
To serve quality foods With items per day in the restaurant. and were much better than
maximum quantity options. previous one. It’s done on daily
basis so it seems the goal will
be achieved soon.
Customer satisfaction goals: To The feedbacks from customers People are appreciating the
satisfy customers with the quality are amazing and they have rated peaceful environment of
food as well as peaceful ambience the food and ambience as an restaurant and the flow of
of the restaurant. excellent. customer is increasing day by day.
Teamwork and efficiency goals: The relationship between all The racial discrimination is
To cooperate and respect each the members of the restaurant permanently put into an end. The
team members and staffs to work is great and it helps to staffs are working as a team.
coordinate and cooperate
in team efficiently. during work.
Food storage, clean-up and There is no maximum amount of The leftover food are utilized to the
handover goals: The goal is to food wastage in the restaurant. If help needy people. It gained the
give priority to the Hygiene of there are some leftovers, we prosperity of social values around
food, environment and all the donate the foods to the people the community of our restaurant.
staffs and avoid wastage of foods. who are in need.
Staff report
Add your goals for each staff member under the following headings and report on level of achievement at the end
of service.
Service period: 9am-4:30pm
Date: 27/12/2022
Team Leader: Ranjan
Recipes served: smoked barramundi with grilled vegetables, stir fried chicken with seasonal salad, prawn
linguine pasta and so on as per customer demand.
Staff member and goals Achievement Comments
Name and goals: Saroj, The goal Learned to make more dishes The chefs have learned new skills
is to learn more skills about than before and customers liked and that is seen on each table of
cooking. them, customer.
Name and goals: Dhiraj, to cope Built the relationship with each The strong bond of staff has been
up with the environment and member in the restaurant which improved. The customer
staffs in the restaurant. helps in cooperation and complaint has been reduced a lot.
coordination in the work.

Name and goals: Bishnu The goal Staffs are able to share their The staff has become more
is to manage staffs and kitchen problems and needs which friendly and coming up front to
department. helps to run the business put the problems. This helped in
smoothly. running the business smoothly.
Name and goals: Anna To take Collected customer's survey about The customer feedback and
care of customers preferences in their food preferences. comments have been given the
food. prime priority and it resulted that
we knew a lot of food
preferences of our customers.
Name and goals: Bishnu, To bring Added new and unique food People are appreciating our
new taste in food by introducing items in the menu and changes in the food as per the
seasonal food items. costumer's feedbacks are good. availability of seasonal items.
Name and goals: Dilip, To make Use of paper glasses and The uses of paper glasses
restaurant eco-friendly and Bottles rather than plastics. Are well supported by our
increase environmental customer and even the
sustainability. Authority of environmental
Sustainability is helping us to do
the task.
Name and goals: Saroj, To ensure Training for the safety and risk
After providing the safety
assessments has been provided.
the safety of staffs in the kitchen. training the staff are feeling
secured and the incident
have been declined a lot.
Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure
Answer:
To understand and know the goals of the staffs, I used the communication skills. I communicated with them about
their goals as a staff in the firm and I was amazed to know their determination for the work. I always follow the
policy of respecting each staff in the workplace. I ensured their efficiency and quality by providing training in the
regular basis. I learned that I need to take care of my staffs and know their plans and ideas to run the business and
I will surely take care of this in the coming future.
Supervisor name:
Position:
Signed:

SITXMGT001 Student Logbook

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

SITXMGT001 Student Logbook

Uploaded by

Copyright:

Available Formats

T: +61 7 3324 2705 (Brisbane) | +61 3 9640 0057 (Melbourne)

Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120

First published 2020

© 2020 RTO Works

WARNING – UNCONTROLLED WHEN PRINTED

Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120

WARNING – UNCONTROLLED WHEN PRINTED

Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120

About this Student Logbook

Student details section Completing your reflective reports

 What skills and techniques did I use?

 What might I do differently next time?

SITXMGT001 Monitor work operations 4

Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120

o monitoring the achievement of your organisation’s goals

WARNING – UNCONTROLLED WHEN PRINTED

SITXMGT001 Monitor work operations 5

Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120

o completing and submitting records

 solving problems and making decisions by:

o identifying and analysing workplace problems (operational and

o analysing problems for long-term impacts and potential solutions

o encouraging team member participation in problem resolution

o follow-up on effectiveness of solutions.

Tips for completing this logbook

SITXMGT001 Monitor work operations 6

Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120

Logbook assessment summary

Student name: Ranjan Sapkota______________________________________________________________

Student number: _________________________________________________________________________

Situation Date Reflective report Endorsed by supervisor

☐ Monitoring and improving workplace 2022/12/27 ☒ ☒

☐ Planning and organising workflow 2022/12/27 ☒ ☒

☐ Monitoring and supporting team 2022/12/27 ☒ ☒

☐ Problem solving 2022/12/27 ☒ ☒

☐ Contingency planning 2022/12/27 ☒ ☒

☐ Performance management 2022/12/27 ☒ ☒

© 2020 RTO Works <RTO Name and ID> Page 7

Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120

Supervisor Declaration Section

Supervisor name: Position:

Relationship to student (for example, head chef/shift supervisor etc):

 worked within the organisation’s policies and procedures ☐ Yes ☐ No

Please provide any feedback to the student here:

© 2020 RTO Works <RTO Name and ID> Page 8

Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120

Reflective Report Templates

© 2020 RTO Works <RTO Name and ID> Page 9

Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120

a. Monitoring and improving workplace operations

© 2020 RTO Works <RTO Name and ID> Page 10

Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120

© 2020 RTO Works <RTO Name and ID> Page 11

Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120

© 2020 RTO Works <RTO Name and ID> Page 12

Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120

 Creating and keeping a nearby circle of counsellors:

© 2020 RTO Works <RTO Name and ID> Page 13

Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120

 Prejudice towards guests or co-workers.

© 2020 RTO Works <RTO Name and ID> Page 14

Brisbane Campus: 98 Cleveland Street, Greenslopes QLD 4120

The innovation that I choose in my restaurant is briefly described below:

© 2020 RTO Works <RTO Name and ID> Page 15