SITXMGT001 Student Assessment Tasks 16-07-20

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Contents
Introduction........................................................................................................................................ 4
Assessment for this unit.................................................................................................................... 4
Preparing for assessment.................................................................................................................. 4
Assessment Task 1: Student Logbook and Assessor Observations..................................................5
Information for students................................................................................................................. 5
Activities: Option 1 – Training kitchen based.................................................................................6
Assessment Task 1: Option 1 – Checklist...................................................................................12
Activities: Option 2 – Workplace based.......................................................................................15
Assessment Task 1: Option 2 – Checklist...................................................................................21
Final results record.......................................................................................................................... 24

Introduction
Welcome to the Student Assessment Tasks for SITXMGT001 Monitor work operations. These
tasks have been designed to help you demonstrate the skills and knowledge that you have learnt
during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit

SITXMGT001 Monitor work operations describes the performance outcomes, skills and knowledge
required to oversee and monitor the quality of day-to-day work. It requires the ability to
communicate effectively with team members, plan and organise operational functions, and solve
problems.
For you to be assessed as competent, you must successfully complete one assessment task:
 Assessment Task 1: Student Logbook and Assessor Observations – You must submit a
logbook with supporting evidence.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.
Supporting resources: Supporting resources include templates, journals, workbooks and

portfolios which can be used to support you in providing evidence of your competence. Your
assessor will provide you with these documents before you begin your assessment tasks. For
this unit, the supporting resources comprise:
 Student Logbook (Assessment Task 1)
Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:
 submitting assessments  re-assessment guidelines
 assessment appeals  responding to written questions.

SITXMGT001 Monitor work operations

Assessment Task 1: Student Logbook and Assessor

Observations
Information for students
Important assessment information

Two assessment options have been provided for this unit of competency. Do not
complete both options!
Read through each option and work with your assessor to select the one that best suits
your circumstances.
Option 1: Training kitchen based

Select Option 1 or Option 2. Do not complete both.
This unit of competency requires that you oversee and monitor the quality of day-to-day work. It
requires that you are operating at a team leader, supervisor or frontline manager level.
If the majority of your cooking is completed in a simulated industry environment (for example, the
training kitchen attached to your RTO) or if you do not have the opportunity to work in a supervisory
role in your workplace, it is likely that your assessor will suggest that you complete your
assessment using Option 1.
or
Option 2: Workplace based

Select Option 1 or Option 2. Do not complete both.
If the majority of your cooking is completed in a commercial kitchen in your workplace and you
have the opportunity to oversee and monitor the quality of day-to-day work, then workplace-based
assessment may be suitable for you.
You should speak to your assessor to confirm that your role is suitable for workplace-based
assessment before selecting Option 2.

Activities: Option 1 – Training kitchen based

Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you demonstrate your skills and
knowledge by overseeing and monitoring the quality of day-to-day work. It is
important that you provide evidence that you have done this.
We have provided you with a Student Logbook to help you.
It is likely that this unit will be assessed side-by-side with other units from your
course and it has been designed to be co-assessed with SITHKOP005 Coordinate
cooking operations. Your assessor will advise you if you will be co-assessed with
other units.
Assessment will take place in the training kitchen attached to your RTO.
To complete your requirements for SITHKOP005 Coordinate cooking operations,
your assessor will allocate your group into small teams and assign a team leader
for each time that you cook (for twelve of these shifts, you will be the team leader).
You will use your supervisor shifts to complete the assessment for this unit as well.
Below is a guide to the skills and knowledge you must demonstrate when you are
assigned as the team leader for a service period. We have provided a number of
documents to assist you and you will find these in your Student Logbook.
What do I need to demonstrate?

During your team leader shifts, you will be required to demonstrate a range of the
skills and knowledge that you have developed during your course. These include:
 monitoring and improving workplace operations by:
o monitoring the efficiency of your team
o monitoring your team’s service levels
o monitoring the achievement of your organisation’s goals
o monitoring the achievement of your organisation’s quality assurance

standards
o identifying quality problems and issues and making appropriate
adjustments to procedures
o proactively consulting with colleagues about ways to improve efficiency
and service levels

o exploring potential for new technologies and other innovations in

improving efficiency and service levels
o providing feedback to colleagues and management
o identifying and evaluating current and emerging industry trends and

practices and applying them to your own work situation
o improving sustainability of day-to-day operations
 planning and organising workflow by:
o assessing current workloads
o scheduling work to maximise efficiency and customer service
o operating within budgetary constraints
o delegating work according to delegation principles
o assessing workflow and progress against agreed objectives
o providing colleagues with feedback and coaching to prioritise workload
o providing feedback to management regarding staffing needs
 monitoring and supporting team members by:
o monitoring team and individual performances
o sharing information, knowledge and experiences with team members
o challenging and testing ideas within the team
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.
How will I provide evidence?

As you work through the 12 service periods as a team leader required in
SITHKOP005, you will be required to identify and report on a series of situations,
case studies and examples to cover off the requirements for this unit. These are

detailed below.
In your Student Logbook, you will find some detailed information about providing
evidence, a set of reflective report templates and a logbook summary. As you
identify a suitable case study or example to report on, you will need to:
 complete the relevant report template and reflective journal (a reflective journal
provides an opportunity for you to think about the example – what went well,
what would you do differently next time); it also helps you provide evidence for
your assessment
 ask your supervisor/trainer to sign the supervisor declaration section at the end
of the reflective report template.
Your assessor will also observe some of your assessment activities and complete
an observation checklist.
Tips for completing your Student Logbook
 Read through this assessment, together with your assessment for

SITHKOP005 Coordinate cooking operations and your Student Logbook
before you get started and make sure you understand what you need to do. If
you are unsure, speak to your assessor and/or supervisor.
 Stay up to date! Complete your logbook entries regularly and, at the end of
each service period, ask your supervisor to do the same. Providing organised,
complete evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
2. Reflective report requirements

You are required to complete a reflective report template for each of the following
eight situations. Use the Assessment Summary in your Student Logbook to help
you keep track.
a. Monitoring and improving Improving workplace operations template

workplace operations
1. Describe the situation that you have chosen to
Look for a situation where report and reflect on.
you identified an efficiency Ans: The circumstance that I've chosen to
gain or service level
report is that modifications need to be made to
improvement. The example
increase workplace efficiency. Employees'
you report on should
productivity can be influenced by the
support the organisation to
achieve its goals or quality environment in which they work.
assurance initiatives. You Businesses can have some influence in this

area. Here are a few ideas for improving
will report on how you
made adjustments to a operational effectiveness.
procedure or system, how Create a clear objective and goals: It's
you consulted with critical to establish defined goals, including
colleagues and how the standards and timelines if you want to receive
adjustments that you made the greatest results and assure efficiency.
improved efficiency and Make sure to set reasonable and sensible
supported the goals for employees so they know exactly
organisation’s goals and
what to anticipate. Other circumstances may
quality assurance
obstruct efficiency, but if you plan ahead and
initiatives. Was there
interact efficiently, you can account for these
potential for a new
technology or innovation? occurrences and impacts to some extent.
How did you consider input Employees should be able to manage
from colleagues and their own time: Empowering the employees
provide feedback? 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 organizational chart for your team and

your organization. Briefly describe your operational
role and how it aligns with similar organizations
within your organization’s industry sector.
Ans:
General Manager
Kitchen Manager
Assistant Manager
Staff (bartenders, bakes)

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 organization?
Ans : The steps that I used to monitor the efficiency
to motivated team are:
relying collected data: Business leaders can use
security operation assessments, staff input, and
consumer feedback to learn more about how their
organization 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.
early, Analyzing 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 analyses 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 organization?
For example, how did you ensure that your team
operated in a way that ensured that your
organization’s quality standards were achieved?
Ans: 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?
Ans : 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.
waver, my group endeavored 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?
Ans: 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?
Ans: 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. 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?
Ans: 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:
b. Innovation Innovation template

Look for a situation where 1. Describe the situation or innovation that
you evaluated a current or you have chosen to report and reflect on.
emerging industry trend or
practice and applied it to Ans: The innovation that I choose in my
your own practice. You will restaurant is briefly described below:
report on how the
Consumer preferences for healthier food
innovation benefitted you,
your organisation and/or options: Customers prefer to eat at home

your team. 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.
Ans: 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 organization and/or your team.
Ans: 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.
4. Reflection – What skills and techniques did
I use? What policies and procedures did I

Ans: 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.
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:
c. Sustainability Sustainability template

Look for a situation where 1.Describe the situation that you have
you responded to an
chosen to report and reflect on.
opportunity to improve the
sustainability of an Ans: Restaurant sustainability is a trend that
operation. I've implemented in my own profession.
You will report on what the Restaurant sustainability refers to how
operation was, how you restaurants decrease their environmental
improved it and what the
impact by addressing issues including
sustainability benefits were.
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?
Ans: 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:
a. Implement the best environmental rules
at all levels of the company to ensure
that we meet or exceed all applicable
legal duties,
b. Reduce waste by making efficient use of
all resources.
c. Use only sustainable or repurposed
materials where possible.
d. Environmental training and teaching

should be provided to all
employees.
e. Encourage employee involvement.
f. Reduce the risk of environmental health
and safety hazards affecting employees
and others in the area of our activity.
g. Create a sustainable mobility strategy
that incorporates the use of locally
grown produce where possible.
3.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 apply this in future? What might I do
differently next time?
Ans: 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
endorsement
Supervisor name:
Position:
Signed:
d. Planning and organising Planning and organising workflow template

workflow
1. Describe the service period that you
The student logbook,
selected to report and reflect on. Explain
planning documentation
and supervisor your rationale for selecting this particular
observations that you service period.
complete for SITHKOP005 Ans: Professionalism and courtesy are two of
fulfil many of the
the most critical attributes of café
requirements for this
section. Select one service administration, particularly in top-of-the-line
period and explain the foundations. Warm, wonderful, and brief
process that you used to administrations should be offered affably in a
schedule and delegate
warm and inviting climate. The request in
work. You will also report
on how you assisted your which a server serves visitors from the time
team to prioritise their they enter the eatery until they leave is
workload.
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 maximized? 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?
The steps that I took to access workload to

schedule my work are:
Ans: 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
e. Monitoring and Monitoring and supporting team templatetake

supporting team members to finish each. We presently know how much

Look for a situation where extra work your examination group is

you monitored team and answerable for because of this exploration.
individual performance Asset designation in real life: We have five
against agreed goals and
people in the group and require two people to
objectives (hint: the
workflow planning that you chip away at advertisement ideas for a
completed for each service forthcoming effort. Individuals could allocate
period in SITHKOP005). the work indiscriminately, yet get great results
You will report on the in the event that you see colleagues'
strategies that you used to
experiences, search for any colleagues who
monitor performance, the
information that you are now overburdened, and afterward inquire
shared, the collaboration as to whether they accept they can take on
that you undertook and this large endeavor. I guaranteed client
feedback that you provided.
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.
Ans: 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?
Ans: 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 priorities their

workload throughout the service period. How
did you adjust for competing operational
priorities?

Ans; 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.
6.6. 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.
Ans: 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 summaries the rate of pay and
conditions of work for the relevant service
period.
Ans: 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.
8. Reflection – What skills and techniques did I

use? What policies and procedures did I


Ans: 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
endorsement
Supervisor name:
Position:
Signed:
f. Problem solving Problem solving template

Look for a situation where 1.Describe the situation that you have
you have had to identify
chosen to report and reflect on.
and analyse a workplace
problem from an Ans: The circumstance that I have decide to
operational and a customer report is food wastage and food wastage the
service perspective.
executives in the eatery since oversee food
Perhaps meals have been
held up, did not meet and diminish wastage in the café.
special requirements or did Having a technique set up to assist
not meet quality standards. organizations with assessing menu things
You will report on the short- appropriately, regardless of whether actually

term actions that you put in or with innovation, implies more exact figures,
place to resolve the a superior comprehension of request
immediate issue. You will
conveyance patterns, and more command
also report on the longer-
term strategies that you over the kitchen, all of which led to less waste.
initiated to ensure that the Food controllers are extraordinary resources
problem did not recur. How with regards to diminishing food squander.
did you work with your
Kitchen and front-of-house staff, not
colleagues? How did you
monitor the success of the organization, have concocted probably the
solution? 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 organization?
Ans: 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.
3. How did you resolve the problem in the

short-term? What decision-making process

did you use?

Ans: 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?
Ans: 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. Ans 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.
5. 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?
Ans: 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 endorsement Supervisor name:
Position:
Signed:
g. Contingency planning Contingency template

Select one of the 12 service  delays or time difficulties in producing meals
periods that you will be the
team leader for and, in Helpless food arranging additionally added to the
addition to the workflow lethargic assistance. Before the eatery opens, the
planning requirements that culinary team ought to have arranged the fixings.
you will complete for
Preceding really cooking, the essential fixings, like
SITHKOP005, complete a
contingency plan that takes onions, ginger, and peppers, should be prepared. In
into account the following the meantime, there should be sufficient fixings to
six contingencies: maintain the business for the whole day. On the off
 delays or time chance that you don't get ready early, you'll need to
difficulties in producing invest more energy preparing suppers.
meals
Subsequently, customers should stand by a bit
 difficult customer
longer. The absence of a predetermined time frame
service situations
readiness and administration could prompt helpless
 equipment
food booking. They didn't set up the dinners as per
breakdowns or
the timetable. In an ideal world, the eatery would
technical failure
have planned the gourmet specialist or right-hand
 the absence of a team

member or team culinary expert's food readiness.

members
 team member  difficult customer service situations

performance issues
At the point when we understand your customer is
failure of procedure or
process. 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 demeanour 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
demeanour, 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 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?
Ans: 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 endorsement
Supervisor name:
Position:
Signed:
h. Organisational records Organisational records template
Select one the 12 service Performance report
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 What are your Achievement Comments

staff record. goals for this
service?
Ensured food There was

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

Food quality
achieve good result
goals: To customer's and expecting
provide fresh satisfaction the staff to
and quality in quality of give their best
food items food and service to
taste. amaze the
with amazing
people with
taste. quality food.
Timeliness Business is Lots of

of dishes in profit and errors and
goals:To the policies
productivity were
improve
of employee amended
employees' is in order to
Productivity increasing. increase
and increase the profit
monthly net so that the
employee
sales of
could get
restaurant the desired
salary.
Number of Able to serve The
dishes more than dishes
served fifteen items have been
added
goals: To per day in the and were

serve quality restaurant. much

foods With better
maximum than
previous
quantity one. It’s
options. done on
daily basis
so it
seems the
goal will
be
achieved
soon.
Customer The People are
satisfaction feedbacks appreciating
goals: To from the peaceful
satisfy customers are environment
customers amazing and of restaurant
with the they have and the flow
quality food rated the food of customer
as well as and ambience is increasing
peaceful as an day by day.
ambience of excellent.
the
restaurant.
Teamwork The The racial

and relationship discrimination
efficiency between all is
the
goals: To members permanently
cooperate of the put into an
and respect restaurant end. The
each team is great staffs are
members and and it working as a
helps to
staffs to work coordinate team.
in team and
efficiently. cooperate
during
work.
Food There is no The leftover
storage, maximum food are
clean-up and amount of utilized to the
handover food wastage help needy
goals: The in the people. It
goal is to give restaurant. If gained the
priority to the there are prosperity of
Hygiene of some social values

food, leftovers, we around the

environment donate the community of
and all the foods to the our
staffs and people who restaurant.
avoid are in need.
wastage of
foods.

Submit documents to your assessor.
Finalise your Student Logbook. Ensure that all documents are clear and complete.
It should include the following completed documents:
 Improving workplace operations template
 Innovation template
 Sustainability template
 Planning and organising template
 Monitoring and supporting team template
 Problem solving template
 Contingency planning template
 Organisational records template.
Send or submit the completed Student Logbook to your assessor.

*Note that successful completion of this unit relies on successful completion of
SITHKOP005 Coordinate cooking operations as well.
Attaches

Assessment Task 1: Option 1 – Checklist

Student’s name:
Completed
successfully? Comments
Did the student: Yes No
Did the student monitor efficiency and

service levels through close contact with
day-to-day operations?
Ensure workplace operations support

overall organisational goals?

quality assurance initiatives?
Identify quality problems and issues?
Make appropriate adjustments to

procedures and systems in response to
identified quality problems and issues,
with relevant approvals?
Proactively consult with colleagues

about ways to improve efficiency and
service levels, including potential for new
technologies and other innovations?
Provide feedback to colleagues and

management to inform future planning?
Identify and take opportunities to

evaluate current and emerging industry
trends and practices for relevance to
own work situation?
Assess and respond to opportunities to

improve sustainability of day-to-day
operations?
Assess current workloads?

Schedule work to maximise efficiency?
Schedule work to maximise customer

service quality within budget
constraints?
Plan and organise workflow for a team

activity that takes into account given
contingencies (delays, customer service
difficulties, equipment breakdown,
staffing level/skill profile, staff
performance, procedural requirements).
Delegate work according to principles of

delegation?
Assess workflow and progress against

agreed objectives and timelines?
Assist colleagues in prioritising workload

through supportive feedback and
coaching?
Provide timely input to appropriate

management regarding staffing needs?
Monitor team and individual performance

against agreed goals and objectives?
Proactively share information,

knowledge and experiences with team
members?
Challenge and test ideas within the team

in a positive and collaborative way?
Provide feedback, coaching and support

to team members?
Complete and submit organisation

records as required?
Identify and analyse workplace problems

from an operational and customer
service perspective?

Initiate short-term actions to resolve

immediate problems where appropriate?
Analyse problems for long-term impact?
Assess and action potential solutions to

problems in consultation with relevant
colleagues?
Encourage individual participation in

problem-solving?
Take follow-up action to monitor

effectiveness of solutions?
Complete organisational records?
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:

Activities: Option 2 – Workplace based

Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you demonstrate your skills and
knowledge by overseeing and monitoring the quality of day-to-day work. It is
important that you provide evidence that you have done this.
We have provided you with a Student Logbook to help you.
It is likely that this unit will be assessed side-by-side with other units from your
course and it has been designed to be co-assed with SITHKOP005 Coordinate
cooking operations. Your assessor will advise you if you will be co-assessed with
other units.
If you have selected Option 2, your assessment will take place in your workplace.
Below is a guide to the skills and knowledge which you must demonstrate when
you are overseeing a team. The majority of these can be demonstrated at the same
time that you are completing your assessment for SITHKOP005. We have provided
a number of documents to assist you to do this and you will find these in your
Student Logbook.
What do I need to demonstrate?

During your team leader shifts, you will be required to demonstrate a range of the
skills and knowledge that you have developed during your course. These include:
 monitoring and improving workplace operations by:
o monitoring the efficiency of your team
o monitoring your team’s service levels
o monitoring the achievement of your organisation’s goals
o monitoring the achievement of your organisation’s quality assurance

standards
o identifying quality problems and issues and making appropriate
adjustments to procedures
o proactively consulting with colleagues about ways to improve efficiency
and service levels
o exploring potential for new technologies and other innovations in
improving efficiency and service levels

o providing feedback to colleagues and management
o identifying and evaluating current and emerging industry trends and

practices and applying them to your own work situation
o improving sustainability of day-to-day operations
 planning and organising workflow by:
o assessing current workloads
o scheduling work to maximise efficiency and customer service
o operating within budgetary constraints
o delegating work according to delegation principles
o assessing workflow and progress against agreed objectives
o providing colleagues with feedback and coaching to prioritise workload
o providing feedback to management regarding staffing needs
 monitoring and supporting team members by:
o monitoring team and individual performances
o sharing information, knowledge and experiences with team members
o challenging and testing ideas within the team
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.
How will I provide evidence?

As you work through the 12 service periods as a team leader required in
SITHKOP005, you will be required to identify and report on a series of situations,
case studies and examples to cover off the requirements for this unit. These are
detailed below.
In your Student Logbook, you will find some detailed information about providing
evidence, a set of reflective report templates and a logbook summary. As you

identify a suitable case study or example to report on, you will need to:
 complete the relevant report template and reflective journal (a reflective journal
provides an opportunity for you to think about the example – what went well,
what would you do differently next time); it also helps you provide evidence for
your assessment
 ask your supervisor/trainer to sign the supervisor declaration section at the end
of the reflective report template.
Your assessor will also observe some of your assessment activities and complete
an observation checklist.
Tips for completing your Student Logbook
 Read through this assessment, together with your assessment for

SITHKOP005 Coordinate cooking operations and your Student Logbook
before you get started and make sure you understand what you need to do. If
you are unsure, speak to your assessor and/or supervisor.
 Stay up to date! Complete your logbook entries regularly and, at the end of
each service period, ask your supervisor to do the same. Providing organised,
complete evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
2. Reflective report requirements

You are required to complete a reflective report template for each of the following
seven situations. Use the Assessment Summary in your Student Logbook to help
you keep track.
Situation Reflective Report Template
a. Monitoring and improving workplace Improving workplace operations

operations template
Look for a situation where you identified There are a few abilities and
an efficiency gain or service level methods that I utilized in the work
improvement. The example you report on environment.
should support the organisation to When there is a misconception
achieve its goals or quality assurance
with respect to jobs and
initiatives. You will report on how you
obligations, it is unimaginable for
made adjustments to a procedure or
individuals to cooperate viably.
system, how you consulted with
colleagues and how the adjustments that More awful, you might wind up in

a situation where representatives
you made improved efficiency and
supported the organisation’s goals and are unjustifiably re- appropriating
quality assurance initiatives. Was there their responsibilities to other
potential for a new technology or people, bringing about disdain.
innovation? How did you consider input Jobs and obligations should be
from colleagues and provide feedback? 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.
b. Innovation Innovation template

Look for a situation where you evaluated The skills and techniques that I used
a current or emerging industry trend or for restaurant sustainability are to
practice and applied it to your own act to declining the carbon
impression and to diminish the
practice. You will report on how the carbon effect had by each supply
innovation benefitted you, your conveyance, consider choosing
organisation and/or your team. 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.
c. Sustainability Sustainability template

Look for a situation where you responded For café maintainability, I utilized
to an opportunity to improve the the accompanying abilities and
sustainability of an operation. strategies: Carbon impression
decrease: Consider utilizing
You will report on what the operation neighborhood providers and
was, how you improved it and what the occasional items to diminish the
carbon impression of each supply
sustainability benefits were.
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.
Planning and organising workflow

template
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
d. Planning and organising workflow ought to incorporate planning.
Work process is influenced when
The student logbook, planning representatives neglect to show up
documentation and supervisor on schedule.
observations that you complete for Representatives ought to know
SITHKOP005 fulfil many of the about when they are expected to
requirements for this section. Select one come at work and when their
service period and explain the process movements are planned to end.
that you used to schedule and delegate In a café, correspondence
work. You will also report on how you among staff and the board, just as
assisted your team to prioritise their between shifts, is basic for
workload. 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

Monitoring and supporting team

template
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,
e. Monitoring and supporting team
learners are more engaged and
members
likely to retain what they've
Look for a situation where you monitored
learned if they can practice their
team and individual performance against
agreed goals and objectives (hint: the new skills and apply them in
workflow planning that completed for realistic job circumstances.
each service period in SITHKOP005). When performed in reality,
however, it can be moment,
You will report on the strategies that you
used to monitor performance, the especially when learners demand
information that you shared, the continuous updates from a content
collaboration that you undertook and specialist. The main policy that I
feedback that you provided. 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.

f. Problem solving Problem solving template

Look for a situation where you have had To minimize the food wastage, I
to identify and analyse a workplace used some techniques.
problem from an operational and a Encouraging employees to
customer service perspective. Perhaps participate. When it comes to
meals have been held up, did not meet
decreasing food waste, kitchen
special requirements or did not meet
staff are invaluable tools. Not
quality standards.
management, but kitchen front
You will report on the short-term actions and personnel have come up
that you put in place to resolve the
with some of the most ingenious
immediate issue. You will also report on
ways to reduce food waste. One
the longer-term strategies that you
of the most beneficial things you
initiated to ensure that the problem did
not recur. How did you work with your can do for your organization is to
colleagues? How did you monitor the pay for training and accreditation
success of the solution? 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.
Contingency template
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
g. Contingency planning two servers are attempting to serve
on the same seat, or a food that has
Select one of the 12 service periods that been ordered but not yet prepared.
you will be the team leader for and, in This is what occurs when work habits
aren't standardized. The
addition to the workflow planning
professionalism checklist for every
requirements that you will complete for restaurant staff should include
SITHKOP005, complete a contingency scheduling.
plan that takes into account the following
six contingencies: When employees fail to appear on
time, the flow of work is disrupted.
 delays or time difficulties in
producing meals Employees should be aware of when
they should expect to arrive at work
 difficult customer service situations and when their shifts will end.
Communication is essential for
 equipment breakdowns or technical professionalism in a restaurant, both
failure between employees and management,
as well as between shifts. Techniques
 the absence of a team member or of communication should be used. The
team members same can be said for the policies and
procedures I followed at work.
 team member performance issues Similarly, in order to assure efficiency,
failure of procedure or process. 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.
Complete organisational records? Organisational records template

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.

3. Submit documents to your assessor.
Finalise your Student Logbook. Ensure that all documents are clear and complete.
It should include the following completed documents:
 Improving workplace operations template
 Innovation template
 Sustainability template
 Planning and organising template
 Monitoring and supporting team template
 Problem solving template
 Contingency planning template
 Performance management template
Send or submit the completed Student Logbook to your assessor.

*Note that successful completion of this unit relies on successful completion of
SITHKOP005 Coordinate cooking operations as well.
Attached

Assessment Task 1: Option 2 – Checklist

Student’s name:
Completed
successfully? Comments
Did the student: Yes No
Did the student monitor efficiency and

service levels through close contact with
day-to-day operations?

overall organisational goals?

quality assurance initiatives?
Identify quality problems and issues?
Make appropriate adjustments to

procedures and systems in response to
identified quality problems and issues,
with relevant approvals?
Proactively consult with colleagues

about ways to improve efficiency and
service levels, including potential for new
technologies and other innovations?
Provide feedback to colleagues and

management to inform future planning?
Identify and take opportunities to

evaluate current and emerging industry
trends and practices for relevance to
own work situation?
Assess and respond to opportunities to

improve sustainability of day-to-day
operations?
Assess current workloads?

Schedule work to maximise efficiency?
Schedule work to maximise customer

service quality within budget
constraints?
Plan and organise workflow for a team

activity that takes into account given
contingencies (delays, customer service
difficulties, equipment breakdown,
staffing level/skill profile, staff
performance, procedural requirements).
Delegate work according to principles of

delegation?
Assess workflow and progress against

agreed objectives and timelines?
Assist colleagues in prioritising workload

through supportive feedback and
coaching?
Provide timely input to appropriate

management regarding staffing needs?
Monitor team and individual performance

against agreed goals and objectives?
Proactively share information,

knowledge and experiences with team
members?
Challenge and test ideas within the team

in a positive and collaborative way?
Provide feedback, coaching and support

to team members?
Complete and submit organisation

records as required?
Identify and analyse workplace problems

from an operational and customer
service perspective?

Initiate short-term actions to resolve

immediate problems where appropriate?
Analyse problems for long-term impact?
Assess and action potential solutions to

problems in consultation with relevant
colleagues?
Encourage individual participation in

problem-solving?
Take follow-up action to monitor

effectiveness of solutions?
Complete organisational records?
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:

Final results record
Student name: Ranjan
Assessor name:
Date: 2022/12/28
Unit name:
Qualification name:
Final assessment results
Result
Task Type Satisfactory Unsatisfactory Did not submit
Assessment Task 1 Student Logbook and

S U DNS
Assessor Observations
Overall unit results C NYC
Feedback
My performance in this unit has been discussed and explained to me.
I would like to appeal this assessment decision.
Student signature: _________________________________________ Date: 2022/12/28________
 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor signature: _______________________________________ Date: _________________


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First published 2020

© 2020 RTO Works

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Assessment for this unit

Preparing for assessment

Supporting resources: Supporting resources include templates, journals, workbooks and

 Student Logbook (Assessment Task 1)

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

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Assessment Task 1: Student Logbook and Assessor

Information for students

Important assessment information

Option 1: Training kitchen based

Option 2: Workplace based

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Activities: Option 1 – Training kitchen based

1. Carefully read the following information.

What do I need to demonstrate?

 monitoring and improving workplace operations by:

o monitoring the efficiency of your team

o monitoring your team’s service levels

o monitoring the achievement of your organisation’s goals

o monitoring the achievement of your organisation’s quality assurance

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o exploring potential for new technologies and other innovations in

o identifying and evaluating current and emerging industry trends and

 planning and organising workflow by:

o assessing current workloads

o scheduling work to maximise efficiency and customer service

o operating within budgetary constraints

o delegating work according to delegation principles

o assessing workflow and progress against agreed objectives

o providing colleagues with feedback and coaching to prioritise workload

o providing feedback to management regarding staffing needs

 monitoring and supporting team members by:

o monitoring team and individual performances

o sharing information, knowledge and experiences with team members

o challenging and testing ideas within the team

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

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.

How will I provide evidence?

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Tips for completing your Student Logbook

 Read through this assessment, together with your assessment for

2. Reflective report requirements

a. Monitoring and improving Improving workplace operations template

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2. Draw an organizational chart for your team and

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3. Describe the steps that you took to monitor the

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5. Describe the quality problems and issues

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systems to ensure that the problems and

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