Jaman Project

SITXHRM009
Lead and manage people

Learner Assessment
Unit Assessment Task 2 – Unit Project
Hilton Academy: Level 6, 250 Collins St, Melbourne, VIC. 3000, Australia.
Email: info@hilton.edu.au | Website: www.hilton.edu.au
WhatsApp: (+61) 431 110 358 | Wechat ID: HiltonAcademy
RTO: 40735 |CRICOS: 03796A
Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHKOP013 – Class Activity Book
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SITXHRM009–
(Student Copy) | Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC
3000, Australia
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
Unit Assessment Task 2 (Student’s Copy) |
RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578
SITXHRM009– Unit Assessment Task 2 (Student’s Copy) |
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Unit Assessment Pack
SITXHRM009
Lead and Manage People
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UAT 2 – Unit Project - Develop and cost menus
for special dietary requirements
Pre-assessment checklist
Purpose
The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must
review the checklist with the student before the student attempts the assessment task. If any items of the checklist
are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to
ensure they understand the requirements of the assessment task. The student must ensure they are ready for the
assessment task before undertaking it.
Information for students

• Please make sure you have completed the necessary prior learning before attempting this assessment.
• Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be
completed.
• Please make sure you understand what evidence is required to be collected and how.
• Please make sure you know your rights and the complaints and appeal process.
• Please make sure you discuss any special needs or reasonable adjustments to be considered during the
assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your
Trainer/Assessor).
• Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
• Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
• Due date of this assessment task is according to your timetable.
• In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be
granted by the Trainer/Assessor.
• Evidence of the compelling and compassionate circumstances must be provided together with your request
for an extension to submit your assessment work.
• Request for an extension to submit your assessment work must be made before the due date of this
assessment task.
Reasonable adjustments
• If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in the
unit information pack.
Student declaration
• I confirm that the Trainer/Assessor has provided all the information related to the assessment task as
included in the information for student section and I am ready for the assessment.
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Student signature Jaman Date
11/04/202
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Assessment task instructions
Assessment type:
• Unit Project
Instructions provided to the student:
Assessment task description:
• This is the second (2) unit assessment task that student has to successfully complete to be deemed
competent in this unit of competency.
• This assessment task is comprised of a Unit Project.
• Students must perform three (3) activities in this assessment task to complete this unit.
• The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the
performance checklist to be deemed satisfactory in this task.
Applicable conditions:
• This skill test is untimed and conducted as an open book test (this means student can refer to textbooks or
other learner materials during the test).
• The student must complete the task independently.
• No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not
Satisfactory.
• Trainer /Assessor must assess student’s practical skills, technique, and knowledge as he/she completes this
assessment task.
• The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is
his/her own work.
Resubmissions and reattempts:
• Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission attempt
will be allowed. Assessor must note any such submissions.
• Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and
requires a reasonable adjustment (e.g., can be given as an oral assessment).
• For more information, please refer to the RTO Student Handbook.
Location:
• This assessment task may be completed in (tick the relevant box):
☐ Learning Management System ☐ Classroom

☐ Simulated learning environment ☐ Workplace
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Other: ____________________________________
Purpose of the assessment:
• Purpose of this assessment is to check skills and knowledge related to performance criteria and performance
evidence of the unit.
General Instructions for attempting the project:
• Student must complete all the activities of this assessment task.

• Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good
writing skills.
• The student must complete all the provided templates (if any).
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Resources required to complete the assessment task:
• An industry workplace
• A simulated industry environment
• Access to learner guide and other learning materials.
• Computer
• Internet
• MS Word
• Printer or e-printer
• Adobe acrobat/reader
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Scenario:
You are the new manager of the Feast of Flavours restaurant.

Feast of Flavours story
Feast of Flavours was begun when three school friends met for a drink, and the idea of opening a world-class
restaurant was conceived with a little help from a bottle of Pinot Noir. After three years and innumerable ups and
downs, Feast of Flavours was born.
Objective
A Feast of Flavours aims to create a culinary experience that gives people the most delicious dining experience
possible. At Feast of Flavours, customers will discover the world's flavours and various unique cultures. It is an
amalgamation of cuisines from around the globe under one roof with an ambience designed to complement the
culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy exploring and experimenting with
flavours. The restaurant is determined to cater to any customer within 2 minutes of arrival and serve delicious food
and drinks within 15 minutes of the order.
Menu options
The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe, carefully chosen to
be a part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft lighting, artistic
decorations, and elegant design.
At Feast of Flavours, cocktails and beverages can also be curated to give a unique experience with each slow sip. A
complete list of the menu options can be located on the Feast of Flavours simulated website.
Meetings & Events
Feast of Flavours is acknowledged as an industry leader in delivering the best food and service to its customers. The
restaurant can also handle private or corporate events, including team outings, birthday parties, or special
celebrations. Customers can choose from the options below to book for their upcoming event.
• Family Table – seats 10 guests

• Community Table – seats up to 15-20 guests
• Private Dining Room – seats up to 25-30 guests Organisation mission statement:
To use quality, sustainably sourced products and suppliers who share the organisations beliefs. To act in an ethical
and socially responsible way and continue to improve our products and services and reduce our environmental
impact.
To recognise that the team is critical to the organisational success, and to be dedicated to employing the best people
who are passionate about the vision and treating staff as valued family members. The organisation wants every
customer who enters Feast of Flavours restaurant to enjoy nature's beauty and feel energised and inspired.
Strategic goals:
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• Take advantage of economies of scale and increase efficiencies across the café and convention centre by
improving communication, and HR systems, streamlining purchasing and improving customer management
systems by 20XX.
• Receive a 5-star customer service rating from Hospitality Now! (hospitality accreditation organisation).
• Receive a 5-star food rating for food from Hospitality Now! (hospitality accreditation organisation).
• Receive a 5-star rating for events from Hospitality Now! (hospitality accreditation organisation).
• Be the number one convention centre and café on the east coast by 20XX.
• Identify and successfully implement innovation ideas that benefit the business and our stakeholders.
• To continue to be recognised as a leader in sustainable practices and champion new sustainability initiatives
and technology.
• To increase net profit by 10% annually.
• To improve existing and establish new supplier relationships with other innovative companies.
• To continue to learn and adopt current best practices.
• To develop leadership abilities and the team's potential to support expansion and growth strategies.
Managers’ code of conduct:
Feast of Flavours restaurant managers and supervisors must abide by the following code of conduct and behaviour
expectations.
• Practice professional grooming standards.

• Be respectful to all team members, customers and other stakeholders.
• Act with integrity in all their dealings with all team members, customers, suppliers and other stakeholders.
• Be honest and transparent in all communications with customers, team members and other stakeholders.
• Be fair and consistent with customers, team members and other stakeholders.
• Act ethically in all tasks undertaken.
• Exhibit excellent communication skills, including expressing yourself positively and clearly, actively listening,
asking appropriate questions and understanding body language.
• Show empathy to customers, team members and other stakeholders.
• Be flexible to the ever-changing needs of the business.
• Keep all confidential information private.
Follow all workplace policies and procedures.
Simulated Business Website
The assessment tasks below use a simulated business website named Feast
of Flavours. To access the website, you need to log in by using the link
provided below:
http://feastofflavours.vetadvisorygroup.com/
Step 1: Navigate to the website and click "Login".
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Step 2: Enter the username and password provided by your trainer.
Your trainer will also provide the simulated business website information
document to help you navigate the website. You need to refer to and
follow all workplace policies and procedures.
Activity 1: Develop team plans and the team’s commitment and cooperation
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Scenario: You are the new manager of Feast of Flavours restaurant.
It is the beginning of the year, and you must develop goals with your team. The
previous manager had a Laissez-Faire leadership style, which led to communication
barriers/issues between staff, falling revenue and failure to adhere to organisational
policies correctly. You must adopt a more effective leadership style and apply
motivational theories to achieve organisational goals whilst managing the Feast of
Flavours restaurant. The executive management team would like you to create five (5)
team goals. These goals are to be based on organisational goals. You decide to focus
on the restaurant and its staff first.
The staff includes the following full-time employees.
• Jemma – Cafe supervisor

• Lisa – Front counter server
• Travis – Front counter server
• Meg – Chef
• David – Sous chef
• Sasha – Sandwich hand
• Kat – Front counter server
• John – Sous chef
Purpose You are required to undertake the role play to show your skills and knowledge to your
trainer, based on which you will be assessed in this task. You must form a group with
your trainer to complete this task.
You need to conduct a Professional Development session for your team, in which you
need to meet with your team members and owner to develop and communicate the
team's short, medium and long-term plans consistent with organisational goals.
Your assessor/trainer will act as the owner, and your colleagues will act as your team
members. If there is an insufficient number of students, your trainer/assessor will act
in multiple roles.
As a manager, the student must perform the following as part of this assignment task:
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Your task In this meeting, you need to cover the following aspects:
• Short / Medium / Long-term plan of team and organisation

• Roles and responsibilities of each team member
• Performance review and recognition of employee
• Feedback and Q&A session
• The meeting time will be 45 minutes.
In this meeting, you need to perform the following tasks:
RP 1: In this meeting, you must discuss the organisational goals with your team
members. Develop short, medium and long-term team plans and objectives in
consultation with your team members consistent with organisational goals. You must
act as a positive role model in this activity to motivate and encourage your team
members. You need to create five (5) team goals that your team wants to achieve in
this restaurant. Prepare and document these plans on the minutes of the meeting
template below.
RP 2: Based on the team plans you have developed with your team members,
communicate expectations, roles and responsibilities for the following team members
by interacting professionally and encouraging them to take responsibility for their
own work.
1. Jemma – restaurant supervisor

2. Lisa – Front counter server
3. Travis – Front counter server
4. Meg – Chef
5. David – Sous chef
6. Sasha – Sandwich hand
7. Kat – Front counter server
8. John – Sous chef
These expectations, roles and responsibilities of team members must consider the
following aspects:
• Adhering to policies and procedures

• Cooperative and open communication
• Nature and scope of work
• Relationships with others in the workplace and interdependent areas of
activity
• Reporting requirements
RP 3: In this meeting, you need to share and seek information from the wider business
environment by encouraging your teams and individuals and asking for their
suggestions to develop innovative approaches to work. You need to share the
following information with your team:
• Organisation performance
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• Changes in organisational policies
• Marketing information and targets
• Overall organisational objectives
• Plans for new equipment
• Rationale for management decisions
• Technology updates
• Training developments
You need to observe each team member's contribution to developing innovative
approaches and note the same on the minutes of the meeting template below.
RP 4: You need to create a comfortable environment for the team where they will
show their interest in the meeting. You need to model and encourage open and
supportive communication with them.
RP 5: You need to seek professional feedback from your team members. Your team
members will suggest some changes in goals and policies which you need to
implement within the bounds of organisational goals and policies.
You will be You are required to conduct the roleplay as per the above instructions. Your Trainer
required to will observe you during the activity and complete the following performance checklist.
complete and/or
attach.
Timeframe Your trainer will give you 30 minutes to complete this activity. You may ask for
additional time if required.
Meeting minutes template
Minutes of Meeting 1 hours

Meeting Objective:
Development of Team
Plans and Communication
of Expectations
Attendees: Lisa, Jemma, travis, Meg, sasha, Kat, Jhon

Venue: Meeting room
Date: 11/04/2024
No Points Discussed Discussion held
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1 Discussed and Team goals were established based on organizational objectives, focusing on
developed team improving communication, adhering to policies, enhancing customer satisfaction,
goals. increasing revenue, and fostering teamwork.
2. Discussed the Expectations were communicated clearly to each team member, emphasizing
expectations, adherence to policies and procedures, cooperative communication, efficient
roles and completion of assigned tasks, and fostering positive relationships with
responsibilities colleagues.
of team
members
3. Innovative ideas Team members contributed innovative approaches to improve service efficiency,
and suggestions streamline processes, enhance customer experiences, and implement cost-saving
from individual measures.
team members
4. Feedback Positive feedback was received regarding the clarity of expectations and goals.
received from Suggestions were made for minor adjustments to certain policies and procedures
team to improve workflow and efficiency. Management decisions were explained and
discussed to ensure understanding and alignment with organizational objectives.
Performance criteria checklist for unit assessment task:
ACTIVITY 1 - Develop team plans and the team’s commitment and cooperation
Trainer/ Assessor to complete
Yes No Trainer/Assessor
Trainer name: Reynante Comments
Date: 11/04/2024
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1. Model high 1.1 Being a positive role model.  
standards of
1.1.1 During the meeting student demonstrated
performance
the qualities and attributes of a positive role
and model:
behaviour.
1.1.1.1 Confident
1.1.1.2 Respectful
1.1.1.3 Calm
1.1.1.4 Positive
1.1.1.5 Good communication skills
1.1.1.6 Knowledgeable
1.1.1.7 Humility and willingness to admit

mistakes
1.1.2 Student acted as a positive role model in
this activity to motivate and encourage team
members.
1.1.3 Student successfully adopted a democratic
or participative leadership style for the task.
1.1.4 Student used knowledge and experience to
guide team members throughout the meeting.
1.1.5 Student successfully coordinated and
organised the team.
1.16 Student showed ownership towards the
attainment of team goals.
1.2 Display commitment to and support for  
organisational goals in day-to-day work

performance.
1.2.1 Student read and understood organisational
goals.
1.2.2 Student discussed the organisational goals
with team members with clarity.
1.2.3 Student developed and submitted (5) team
goals to achieve in this restaurant which aligned
with the organisational goals.
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1.3 Maintain a positive and professional attitude  
when interacting with team members.

1.3.1 Student communicated with team members
positively and professionally.
1.3.1.1 Used active listening skills to understand
the participants’ point of view
1.3.1.2 Used respectful verbal and non-verbal
expressions
1.3.1.3 Tone of voice was clear and easy to
understand
1.3.1.4 Paid attention to all participants

1.3.1.5 Allowed others to ask questions
1.3.1.6 Presented information in a simple manner
1.3.1.7 Respected and motivated all the team
members to participate in the discussion.
1.3.1.8 Used appropriate communication
techniques:
1.3.1.8.1 Avoided slang
1.3.1.8.2 Spoke at a slow pace
1.3.1.8.3 Avoided use of closed questions
1.3.1.8.4 Avoided use of humour in the
conversation
1.3.1.8.5 Maintained culture-specific etiquette
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2. Develop 2.1 In cooperation with the team, created and  
team effectively communicated short-, medium-, and

commitment long-term plans and objectives that are
and compatible with organisational goals.
cooperation. 2.1.1 Student developed and submitted short,
medium, and long-term team goals in
consultation with team members consistent with
organisational goals. (5 Team goals)
2.1.2 Successfully encouraged and coordinated
group discussions with team members to
determine team goals.
2.1.3 Student successfully collaborated with the
team to develop goals by:
2.1.3.1 Ensured strategic communication within
the team.
2.1.3.2 Accepted diversity and unlocked creativity
2.1.3.3 Maintained a positive outlook to ideas
and suggestions
2.1.4 Student ensured developed goals are

consistent with organisational goals.
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2.2 Encouraged team members to take  
ownership of their work by clearly outlining

expectations, roles and responsibilities.
2.2.1 Based on the team plans developed with
team members, the student clearly
communicated expectations for team members.
2.2.2 Based on the team plans developed with
team members, the student clearly
communicated the roles and responsibilities of
team members.
2.2.3 Student interacted professionally and
encouraged team members to take responsibility
for their work.
2.2.4 Student communicated the expectations,
roles and responsibilities of team members on
the following aspects:
2.2.4.1 Adhered to policies and procedures
2.2.4.2 Created and maintained an environment
of cooperative and open communication
2.2.4.3 Established cooperative and harmonious
relationships within the group
2.2.4.4 Nature and scope of the work
2.2.4.5 Reported requirements
2.2.5 Student encouraged team members to take
ownership of their work by:
2.2.5.1 Communicated their mission and vision to
the team
2.2.5.2 Inspired the team by seeking their ideas,
knowledge, and insights and inviting them to
help make decisions.
2.2.5.3 Empowered the team members by giving
them a certain amount of liberty to
showcase their decision-making and leadership

skills.
2.2.5.4 Provided constructive feedback to their
ideas and suggestions.
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2.3 Encouraged individuals, groups, and teams to  
create creative work methods.

2.3.1 Student successfully encouraged the team
and got their suggestions to develop innovative
approaches to work by:
2.3.1.1 Empowered team members to think out
of the box.
2.3.1.2 Made them feel safe and comfortable to
speak their mind.
2.3.1.3 Praised and recognised their ideas and
suggestions.
2.3.2 Student successfully observed and noted
each team member's suggestions for developing
innovative approaches.
2.4 Encouraged team members to communicate  
openly and supportively by setting an example.

2.4.1 Student successfully created a safe and
comfortable environment for the team to
communicate openly and supportively.
2.4.2 Student showed good leadership skills to
model and encouraged open and supportive
communication with the team by demonstrating
the following:
2.4.2.1 Good listening skills
2.4.2.2 Positive body language
2.4.2.3 Calm and confident
2.4.2.4 Clear and concise communication
2.4.2.5 Patient and positive approach
2.4.2.6 Respectful
2.4.2.7 Constructive feedback
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2.5 Found information about the wider business  
environment and shared it with the team.

2.5.1 Student successfully researched and found
information about the wider business
environment.
2.5.2 Student successfully gathered information
about the wider business environment by
encouraging team and individuals and asking the
right questions.
2.5.3 Student successfully collected and shared
the following information with the team:
2.5.3.1 Organisation performance
2.5.3.2 Changes in organisational policies
2.5.3.3 Marketing information and targets
2.5.3.4 Overall organisational objectives
2.5.3.5 Plans for new equipment
2.5.3.6 Rationale for management decisions
2.5.3.7 Technology updates
2.5.3.8 Training developments
2.6 Defended the team's interests in the larger  
business community.
2.6.1 Student successfully represented the team’s
interest in the wider business environment.
2.6.2 Student successfully discussed and resolved
any team concerns about the following:
2.6.2.1 Adjusting timings or working hours
2.6.2.2 Arranging for leaves
2.6.2.3 Settling disputes with upper management
2.6.2.4 Mode of meetings
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2.7 Asked team members for comments before  
making any changes, keeping in mind the

objectives and regulations of the organisation.
2.7.1 Student successfully noted and collected
professional feedback from team members.
2.7.2 Student successfully collected and noted
verbal feedback and suggestions from the team
regarding changes in team goals.
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Activity 2: Delegate and evaluate
Scenario You and your team have decided that you would like to run a promotion with a lunch
and coffee deal for $9 to try and get more people into Feast of Flavours between 11 am
and 3 pm. Ideally, you would like to see a 20% rise in patronage while maintaining high
customer satisfaction levels. You need to work out the following details:
One of your class mates will act as the owner, and the others will act as your team
members. If there is an insufficient number of students, then your trainer/assessor will
assume multiple roles.
Team members:
Jemma – Restaurant supervisor
Lisa – Front counter server
Travis – Front counter server
Meg – Chef
David – Sous chef
Sasha – Sandwich hand
Kat – Front counter server
John – Sous chef
As a manager, the student must perform the following as part of this assignment task:
Your task. RP 6: Allocate and delegate tasks and responsibilities to your team members. You can
allocate more than one team member for each task.
Tasks
• Working the counter

• Using the register
• Serving customers
• Bringing meals and beverages to the table
• Cooking the dishes
• Making coffee
Note in the table below which staff members have been allocated which tasks and any
comments.
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Date Team member Task Comments
7/04/2024 Lisa Responsible for

Working the counter managing customer
flow and ensuring
efficient service.
8/04/2024 Travis Handling cash
transactions and
Using the register processing orders
accurately.
9/04/2024 Kat Serving Customers Greeting customers,
taking orders, and
providing assistance
with menu choices.
10/04/2024 Meg Bringing meals and Ensuring timely
beverages to the tables delivery of orders to
customers and
addressing any
additional requests
11/04/2024 David Cooking the dishes Responsible for
preparing and
cooking meals
according to
customer orders and
restaurant standards.
12/04/2024 Mag Cooking the Dishes Assisting Meg in
preparing and
cooking meals to
meet customer
demand.
13/04/2024 Sasha Making coffee Crafting high-quality
coffee beverages
and ensuring
consistent taste and
presentation.
14/04/2024 Jhon Making coffee Assisting Sasha in
preparing coffee
orders and
maintaining
cleanliness of coffee
station.
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RP 7: You have found the following main barrier to the delegation of tasks, and you must
implement strategies and processes to overcome them.
• Two of your team members are not able to keep up with the tasks you have
delegated to them. They said they are not capable of doing the tasks alone and
need more help.
In the table below identify the barriers to delegation, the necessary areas of
improvement, and how you plan to overcome the identified barriers.
Date Area of How to overcome this
Team improvement barrier?
member
Kat Bringing meals and Manager Jemma can provide

beverages to the effective training and
2/04/2024
table motivation to enhance their
capabilities and achieve
optimum performance
5/04/2024 David Working the Meg can train her sous chef
counter to multi-task when
completing task
Ensure the processes to overcome the identified barriers are verified and deemed
satisfactory by trainer.
RP 8: After you have delegated the tasks for the lunch promotion, you need to seek
feedback from team members about the delegated job roles and other aspects regarding
the promotion strategy. You need to use the following template to ask for their feedback.
You must print out the following feedback template to ask for feedback
on delegated tasks and promotion strategy from each team member. You need to give your
team members the printout copies for their feedback.
Date Team Task Comments
member What can be improved
(Feedback/ Suggestions)
Jemma Using As the promotion is 95 and a Excellent

11/04/2024 the rush is expected 25 coins points
register should be available to give
change to the customers and
make this action faster
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You will be You are required to complete the above task as per instructions. Your Trainer will observe you
required to during the activity and complete the following performance checklist.
complete
and/or attach.
Timeframe Your trainer will give you 1 hour to complete this activity. You may ask for additional time if
required.
ACTIVITY 2 - Manage team performance
Trainer name: Comments
Date:
1. Manage 1.1 Delegated duties and responsibilities, identify  
team obstacles to the delegation and put procedures in

performance. place to overcome those obstacles.
1.1.1 Student successfully delegated tasks and
responsibilities to the team
1.1.2 Student successfully identified the barriers
to the delegation of the task
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1.1.3 Student successfully implemented processes
to overcome the identified barriers by:
1.1.3.1 Acknowledging and accepting the
requirement of delegation
1.1.3.2 Being a mentor
1.1.3.3 Employing trust and confidence in the
members
1.1.3.4 Defining the task
1.1.3.5 Having a proper system
1.1.3.6 Overcoming inferiority
1.1.3.7 Remaining professional
1.1.4 Student effectively communicated roles and
responsibilities with team members and
delegated tasks accordingly.
1.2 Evaluated the abilities of the team members  
and offered chances for personal growth.

1.2.1 Student successfully evaluated team
member skills and provided opportunities for
individual development by properly
1.2.1.1 monitored performance
1.2.1.2 provided adequate guidance
1.2.1.3 mentored
1.2.1.4 coached
Activity 3: Monitor, evaluate and motivate team
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Scenario It has been three weeks since the $9 lunch and coffee promotion has been running. It
has been an overwhelming success, with patronage up by 40%.
The following goals have been met:
• Increase customer sales and intake by 20%. (This is up to 40%.)

• Increase service efficiency. (Feedback from customer surveys has averaged 4.5
out of 5 stars.)
• Decrease customer wait times. (Customers surveyed said they waited less than
one minute to be served and 15 minutes for meals.)
Jemma, the café supervisor, has come to you and complained that the chefs in the
kitchen are getting snappy and angry when she and the other team members ask them
when orders will be ready.
The front counter and server team are trying to meet the goal of making their service
quicker, but the chefs are not being compliant, and customers are left waiting for their
food. The chefs are refusing to communicate effectively with the rest of the team.
One of your class mates will act as the owner, and the rest will act as your team
members. If there is an insufficient number of students, then your trainer/assessor will
act in multiple roles.
Team members:
Jemma – Restaurant supervisor
Lisa – Front counter server
Travis – Front counter server
Meg – Chef
David – Sous chef
John – Sous chef
As a manager, the student must perform the following as part of this assignment task.
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Your task. RP 8: It has been three weeks since the $9 lunch and coffee promotion has been
running. It has been an overwhelming success, with patronage up by 40%. You have
monitored your team’s performance over the last few weeks. Conduct a meeting with
team members to:
• Discuss the success of the promotion including the customer numbers, total
sales and customer feedback
• Thank all staff members for their contribution towards achievement of goals
• Address any performance gaps
• Collect feedback from team on what could be done better
• Encourage and motivate team by talking about recognition and rewards for
their optimum performance and meeting goals.
While conducting the meeting you need to set up and encourage an open and
supportive communication environment to reduce the communication barrier in the
team
RP 9: At the end of the meeting let all team members leave except the kitchen team:
Meg – Chef
David – Sous chef
John – Sous chef
You need to conduct a quick team meeting to deal with the situation given in the
scenario above. You will be observed and assessed by your trainer on how to
communicate and effectively provide mentoring and coaching to support the kitchen
team members to resolve this situation.
Fill in the minutes of meeting template below.
RP 10: You observed that Jemma, in particular, has done an amazing job of overcoming
all conflicts and issues with team members to create a cohesive team that works well
together.
You are extremely pleased with the team at Feast of Flavours. You need to
acknowledge Jemma’s good performance in front of the team. For this, you need to
provide rewards and recognition to Jemma to encourage and motivate other team
members to meet their KPIs. You may use any recognition and reward from the
following:
• Acknowledging good individual performance to the whole team

• Incentive initiatives
• Informal acknowledgement
• Presenting awards
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• Written reports to management
You will be You are required to complete the above task as per instructions. Your Trainer will
required to observe you during the activity and complete the following performance checklist.
complete and/or
attach.
Timeframe Your trainer will give you 1 hour to complete this activity. You may ask for additional time
if required.
ACTIVITY 3 - Manage team performance
Trainer name: Comments
Date:
3. Manage 1.1 Monitored team performance that helped  
team guarantee that goals were reached.

performance.
1.1.1 Student successfully monitored the team
performance:
1.1.1.1 Ensured the tasks and objectives were
aligned with team and organisational goals.
1.1.1.2 Identified the needs for training and
development
1.1.1.3 Participated in positive feedback
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1.1.1.4 Continuously motivated team members
1.1.2 Student ensured team members were
always aligned with the team goals
1.2 Supported team members by coaching and  
mentoring them.
1.2.1 Student successfully provided mentoring
and coaching to support team members by:
1.2.1.1 Employed trust in the team
1.2.1.2 Nurtured the members’ hidden abilities
1.2.1.3 Promoted frequent learning opportunities
1.2.1.4 Consistently learned and guided
1.2.1.5 Led by example
1.3 Encouraged people and groups to perform at  
their best.
1.3.1 Student successfully motivated team
members to bring out their best qualities and
achieve the best performance by:
1.3.1.1 Improved effective communication
1.3.1.2 Created a positive workplace environment
1.3.1.3 Motivated them through recognition and
encouragement
1.3.2 Student effectively applied appropriate
leadership style and motivational theories to
achieve organisational objectives
1.4 Recognise and acknowledge the  
accomplishments of the team

1.4.1 Student successfully provided recognition
for team members' achievements.
1.4.2 Student acknowledged superior individual
performance to the whole team.
1.4.3 Student effectively provided recognition

and rewards for team achievements.
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Meeting minutes template
Minutes of Meeting 30-

40mins
Meeting Objective: Review
of Promotion Success and
Team Performance
Attendees: All staff
Venue: Meeting room
Date: 11/04/2024
No Discussion held
Points
Discussed
1 Success of the The promotion was deemed successful, with a noticeable increase in patronage
promotion. during the specified hours. Customer feedback was generally positive, indicating
satisfaction with the lunch and coffee deal.
2. Performance
gaps discussed. Identified areas for improvement in service efficiency, order accuracy, and
communication between front-of-house and kitchen staff. Strategies were
discussed to address these gaps and enhance overall performance.
3. Feedback from
team. (What Team members provided feedback on areas for improvement, including clearer
could be done communication of tasks, more efficient workflow processes, and additional
better) training opportunities to enhance skills and knowledge.
4. Rewards and Plans were discussed to implement a rewards and recognition system to
recognition acknowledge exceptional performance and motivate team members. Suggestions
included employee of the month awards, bonus incentives, and public recognition
of achievements.
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5. Mentoring and
coaching for
Recognizing the importance of ongoing development for kitchen staff, plans were
Kitchen Staff
made to implement mentoring and coaching programs to enhance skills, improve
performance, and foster a positive work environment in the kitchen.
Unit Assessment Result Sheet

(UARS)
Outcome of Unit First attempt:
Assessment Task (UAT)
Outcome (please make sure to tick the correct checkbox):

Satisfactory (S) ☐ or Not Satisfactory (NS) ☐
Date: _______(day)/ _______(month)/ ____________(year)

Second attempt:
Outcome (please make sure to tick the correct checkbox):

Satisfactory (S) ☐ or Not Satisfactory (NS) ☐
Date: _______(day)/ _______(month)/ ____________(year)
Feedback to Student First attempt:
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Second attempt:
Student Declaration • I declare that the answers I have provided are my own work. Where I have
accessed information from other sources, I have provided references and or
links to my sources.
• I have kept a copy of all relevant notes and reference material that I used as
part of my submission.
• I have provided references for all sources where the information is not my
own. I understand the consequences of falsifying documentation and
plagiarism. I understand how the assessment is structured. I accept that all
work I submit must be verifiable as my own.
• I understand that if I disagree with the assessment outcome, I can appeal
the assessment process, and either re-submit additional evidence
undertake gap training and or have my submission re-assessed.
• All appeal options have been explained to me.
Student Signature Jaman
Date 11/04/2024
Trainer/Assessor Name Raynnet
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Trainer/Assessor I hold:
Declaration
 Vocational competencies at least to the level being delivered
 Current relevant industry skills
 Current knowledge and skills in VET, and undertake

 Ongoing professional development in VET
I declare that I have conducted an assessment of this candidate’s submission. The
assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I
have conducted a fair, valid, reliable, and flexible assessment. I have provided
feedback to the above-named candidate.
Trainer/Assessor Signature Reynante Balatero
Date 12/04/2024
Office Use Only Outcome of Assessment has been entered onto the Student Management System
on _________________ (insert date)
by (insert Name) __________________________________
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SITXHRM009

Lead and manage people

Email: info@hilton.edu.au | Website: www.hilton.edu.au

WhatsApp: (+61) 431 110 358 | Wechat ID: HiltonAcademy

RTO: 40735 |CRICOS: 03796A

Information for students

Instructions provided to the student:

Assessment task description:

Resubmissions and reattempts:

• This assessment task may be completed in (tick the relevant box):

☐ Learning Management System ☐ Classroom

General Instructions for attempting the project:

• Student must complete all the activities of this assessment task.

You are the new manager of the Feast of Flavours restaurant.

• Family Table – seats 10 guests

• Practice professional grooming standards.

Step 1: Navigate to the website and click "Login".

• Jemma – Cafe supervisor

• Short / Medium / Long-term plan of team and organisation

1. Jemma – restaurant supervisor

• Adhering to policies and procedures

Meeting minutes template

Minutes of Meeting 1 hours

Plans and Communication

Attendees: Lisa, Jemma, travis, Meg, sasha, Kat, Jhon

No Points Discussed Discussion held

Performance criteria checklist for unit assessment task:

Trainer/ Assessor to complete

1.1.1.7 Humility and willingness to admit

1.2 Display commitment to and support for  

organisational goals in day-to-day work

when interacting with team members.

1.3.1.4 Paid attention to all participants

team effectively communicated short-, medium-, and

2.1.4 Student ensured developed goals are

ownership of their work by clearly outlining

showcase their decision-making and leadership

create creative work methods.

2.4 Encouraged team members to communicate  

openly and supportively by setting an example.

2.4.2.7 Constructive feedback

environment and shared it with the team.

2.6 Defended the team's interests in the larger  

2.6.2.4 Mode of meetings

making any changes, keeping in mind the

• Working the counter

7/04/2024 Lisa Responsible for

Kat Bringing meals and Manager Jemma can provide

Jemma Using As the promotion is 95 and a Excellent

Performance criteria checklist for unit assessment task:

ACTIVITY 2 - Manage team performance

Trainer/ Assessor to complete

1. Manage 1.1 Delegated duties and responsibilities, identify  

team obstacles to the delegation and put procedures in

1.2 Evaluated the abilities of the team members  

and offered chances for personal growth.

Activity 3: Monitor, evaluate and motivate team

• Increase customer sales and intake by 20%. (This is up to 40%.)

• Acknowledging good individual performance to the whole team

Performance criteria checklist for unit assessment task:

ACTIVITY 3 - Manage team performance

Trainer/ Assessor to complete

3. Manage 1.1 Monitored team performance that helped  

Date: ___(day)/ _(month)/ __________(year)

Date: ___(day)/ _(month)/ __________(year)