Assessment-1 V 1.1
Assessment-1 V 1.1
Assessment Outcome
Assessor Name:
Initial attempt
2nd attempt/Re-
assessment
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If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly
stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject
and within fourteen days of commencement of the new term.
Re-assessment Process:
An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.
Academic Manager will delegate another member to review the assessment.
The student will be advised of the review result done by another assessor.
If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising
the lecturer/trainer in charge and the Academic Manager or if need be an external assessor.
The Institute will advise the student within 14 days from the submission date of the appeal. The decision of
the panel will be deemed to be final.
If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow
external mediation option with nominated mediation agency.
Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that
subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on
principles of assessment. These principles require assessment to be reliable, fair, practical and valid.
Academic Appeals:
If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through
academic appeals handling protocol.
To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision form
with all other supporting documents, if any. This form is available via our website. The completed Request for
Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the
following contact details:
Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email:
[email protected]
The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven
days of notification of the outcome of the re-evaluation process.
If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical
certificate in support of a deferred appeal. The notice of appeal must be made within three working days of
the concluding date shown on the medical certificate.
The decision of Chief Executive Officer will be final.
Student would then have the right to pursue the claim through an independent external body as detailed in the
students’ complaint / grievance policy.
TASK SUMMARY
You must answer all questions below correctly.
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Ans:
a) It guarantees that you do your tasks throughout the time given. Sure. There may be
instances till you need to work extra or end early. Maintaining a strong project timeline, on
the other hand, motivates workers to complete their tasks successfully and properly. A
timetable assists you in defining your interests so that you really can spending the
appropriate amount of time on the appropriate chores. It also serves as a reminder of any
upcoming commitments. Considering this, one can schedule enough plans to talk with
them.
b) A work schedule applies to the days and times that a worker is assigned for paid
employment. It contains information about your individual shift, such as the days of the
year and durations of the day that you are scheduled to work in this industry.
Job checklists are a simple method to communicate important job characteristics to field
employees without having to write document after article of position explanation. Checklists
display on employees' iPhones and iPads as a list of tasks they must complete as part of
the process.
QUESTION 2
Describe what happens during the following three procedures undertaken at the end of a service
period:
a) Station and equipment cleaning
b) Post service debrief
c) Storing and disposing of food
Ans:
a) The goal of decontaminating food preparation areas is to eliminate the nutrients that
microorganisms require to develop and to destroy microorganisms that are here. If done
near the ending of the product life term, it may harm the food and its nutrients. To avoid
bacteria development, it is critical that clean, sterilized apparatus and surroundings drain
completely and be kept dry.
b) Debriefing an event is as simple as telling oneself and the colleagues pointed queries well
about activity. Spending the trouble to evaluate allows you to have a clear picture of what
occurred and however you may improve on that study in the hereafter.
c) Improper food storage may result in a variety of issues, including virus and moulds
development, food spoiling due to natural disintegration, and then even household waste,
which represents huge amounts of money globally each year. The following are also few of
the regions which have been impacted by inappropriate food storage.
QUESTION 3
What organisational documentation shows how to present dishes for service?
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QUESTION 4
Explain the purpose of a mise-en-place list and how it helps staff to manage their workload and meet
organisational procedures.
Ans: A Mise En Place is a visual representation of all the components you've made for a dinner.
Unless one of the components is lacking, you immediately recognize and avoid hurrying or cutting
off from the furnace to get it. It organises and systematically presenting all the required materials
and instruments that a chef will use to prepare their or her cuisine in some of the most effective and
timely way. All items will be on the table until you initiate baking. It refers to the preparation
necessary beforehand to preparing and is frequently used in restaurant settings to refer to making
regular the supplies that a chef will need for the side dishes that are anticipated.
QUESTION 5
Belle is the head chef at a small bistro. Part of her role is to monitor the progress of junior staff and
apprentices, along with reporting on staff performance in general. Explain what kinds of records she
will need to keep regarding their progress.
Ans:
Staff preparing food,
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QUESTION 6
a) Explain the concept of quality assurance.
b) What procedures and policies used in a commercial kitchen contribute to quality assurance?
Ans:
a) Quality assurance seeks to avoid faults by focusing on the manufacturing method. This is a
hygiene procedure that is reactive. The purpose of Quality Assurance is to enhance
research and deployment procedures so that faults do not occur throughout the product
lifecycle. The goal of quality control is to detect (and remedy) flaws in the completed
product. The goal of quality assurance is to complete front- and back-end operations as
efficiently and fluidly as possible, providing the desired goods or services on schedule & so
forth cost, and continuing further than just all engagements and contacts with the user.
b)
Food waste and trash must be eliminated as soon as humanly possible from
locations where nourishment is represented.
But if you can convince your city government that alternative container is
permissible, fresh food must be placed in barrels that can be locked.
Companies could have enough methods for storing and disposing of all garbage in
a pest-free environment.
Pollutants must not occur because of waste contacting food preparation facilities or
recruiting insects.
QUESTION 7
a) Describe how you can identify quality issues when issuing food?
b) Discuss how you would manage the following issues to ensure they have a minimum impact on
operations and service levels?
Delays in production
Equipment breakdown
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Ans:
a)
Consider out the layout of your premises and where they will be located.
b)
Delays in production: We may assume about our expected arrival time. A schedule is just
for organizing performance. It is critical to pay attention to effectiveness in order to meet
deadlines.
Equipment breakdown: The first step in maintaining the lifespan of goods is to properly
install it. Make it a habit to go through and examine your technology on a daily basis. Up
any company data in a timely manner and consider bringing it off-site or in the cloud to
assist assure no security breaches or simple recovery if anything happens to the machine
itself. Train your employees on the proper application, storing, and upkeep of the facility's
apparatus.
Poor rostering of staff:
o Use Role Redraft leagues
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Procedural inadequacies or failures: Examine the aim of the corporate strategy, although it
may seem clear. Work through the whole thing and would then evaluate if it is delivering
the desired result. That was the only way to recognize issues and work toward a solution.
Unrealistic or impractical product development
Analyse the prospect rather than the competition.
Eliminate a few fresh concepts.
Locate the sore spots.
Users' prices.
Get consumers engaged as soon as possible.
Devote a team to the task
Consider what happens after launching.
QUESTION 8
While at a recent trade fair you see demonstrations of a new technology/equipment that really excites
you and you think that your workplace would benefit from it. You can think of plenty of ways it would
cut down on cooking times and how you could create innovative new dishes with it. Explain how you
would tell your colleagues about it and get their agreement to trial the new technology/equipment.
Ans: New technological endeavours should need as little training as possible. They should really be
visually appealing and straightforward. When executing activities, well-designed electronics makes
it far easier and instinctive for customers to move between tools and capabilities. Try to find a
solution that seem to be simple to understand and use. Workers may feel forced to master new
technology only for the benefit of the organization or to defend the actions of others. If this is the
case, people will be significantly less inclined to interact with the new technologies and reap their
full advantages. Examine your HR and management rules to ensure that the new equipment is
embedded and not just an alternative.
QUESTION 9
You have been asked to contribute ideas for new menu items to an upcoming planning meeting with
other chefs and management at the upscale restaurant where you work. Explain how you will prepare
for the meeting so that you can provide good, evidence-based information and suggestions that will
support the ongoing success and improvement of the restaurant.
Ans:
o A demonstrated capacity to lead.
o Superior interpersonal abilities.
o Excellent drawback abilities.
o Excellent strong work ethic.
o Capable of working under pressure.
o Excellent mediator abilities are required to resolve conflicts amongst members of staff or
between members of staff with visitors.
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QUESTION 10
Explain how managers/supervisors/team leaders can ensure their day-to-day workplace activities
assist the business in achieving its organisational goals.
Ans: A competent supervisor makes your product simpler by offering clear direction, appropriate
instructional alternatives, and leadership development counselling that is aligned with your
professional objectives. The most effective managers understand the impact of engagement,
counselling, teaching, and improvement on job satisfaction. Give comments, mentoring, and
training. The greatest workers want to learn and grow, and they seek growth and mentoring from
their supervisors. Keep an eye out for chances to instruct, give further assistance, or encourage
appropriate training in your personnel.
QUESTION 11
List three ways supervisors can learn about current and emerging trends which might present
opportunities for their business/department/team?
Ans:
o Enhanced strategic alliances with product marketing businesses.
QUESTION 12
a) There are three important reasons why restaurants should make every effort to minimise food
waste. List and explain why they are so important.
b) Discuss one way you can reduce how much food is wasted in the day-to-day operations of a
commercial kitchen.
Ans:
a)
o Food waste should be measured. Sometimes hotels discover possibilities to
reduce output while still fulfilling customer needs by simply analysing food use and
waste. A "kitchen waste survey" may assist you in determining when and how
much whereabouts energy is wasted so that you can make improvements (e.g.,
pre portioned, menu modifications, or alternatives) and track your success.
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o Recruit personnel. When this pertains to decreasing organic waste, street food
vendors are invaluable tools. Perhaps one of the most creative suggestions for
minimizing wasted food come through for front restaurant personnel, not
administrators. Engaging in employee training and certification is now one of the
valuable assets you can do company firm.
b) One way is Proper portion management are among the most critical elements to minimize
waste production. Establishments generally utilize scales to measure out the exact portion
quantity before donating food out of the preparation, because they utilize lesser portions.
With correct serving sizes, less food will really be squandered.
QUESTION 13
Explain the key elements of successful delegation.
Ans:
Define whatever you will assign. Delegation of authority starts with outlining your roles.
Mark down all daily tasks and obligations.
Select the correct individual to allocate the work to. Another key to identifying the correct
individual to allocate a project to is matching talents and attitude to the tasks at hand.
Emphasize the intended outcomes. When such outcomes are obvious, it empowers the
individual to utilize his who has her own ingenuity and resources to attain the goal
Explicitly describe the worker lines of authority as it pertains to the assigned job. Clearly
convey the expectation, duties, and timetable. Be careful to ask your person to express his
or her perspective.
Schedule a status update conference or capacitive sensors. The follow up sessions should
indeed be concentrated on different and something progression and identifying necessity
support.
QUESTION 14
Read the case study and answer the following questions.
Jeff is the manager at Evolutions Restaurant, an up-market dining space in one of the Marino gaming
complexes.
The room has a reputation for fine food and drinks at competitive prices but is especially known for its
super-fast service enabling players to return to their gaming machines or tables quickly. Orders are
currently taken person-by-person at the table by waiters and then taken to the kitchen by hand where
they are given to the Head Chef at the Pass.
Both management and guests appreciate this aspect of the dining room and market research has
consistently shown this is the main reason people come to the room to eat. Evolutions is open 18
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a) Jeff has data indicating that a problem with service and waiting times exists. Give four
examples of the monitoring he might have done to obtain this data to become aware of the
issue.
b) How might Jeff have determined there was a decline in sales and patron numbers?
c) What are three techniques Jeff might use to share the information he has about the looming
problem?
d) Identify three pieces of information about the issue Jeff could/should share with the team.
e) How might Jeff challenge the suggestion that all he needs to do to improve things is hire more
staff?
f) What are three examples of critical thinking techniques Jeff could suggest to his team to
encourage them to generate fresh ideas to address the identified problematic situation?
g) List three actions Jeff could take to support individual staff members to improve their service
times.
Ans:
a) four examples: inspection, administration, profitability, and environmental consequences
b) The root cause of Jeff's dropping sales may be a new advertising strategy, a lower pricing,
or a new offer. To determine the cause of his sales decline, he might examine competitor
data such as price patterns and discounting activity.
c) Three techniques:
Virus protection for Jeff's PC.
Make sure Jeff's online habits are safe....
Upgrade his search algorithm.
d) Three information:
timetable for sessions
processes and policies
code of ethics
e)
Jeff's needs to develop a great image of the organization.
He must move as rapidly and as effectively as possible.
He should concentrate on improving his employment contracts....
He should engage technology and digital trends....
There should be a match between the temperament and the profession.
He should concentrate on enhancing the quality of his employee interview.
f) Three examples:
Problem-solving ability.
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g) Three actions:
Strengthen his time management skills.
Prioritize the most crucial activities....
Make a list of objectives that he wants to achieve.
QUESTION 15
a) Identify the key elements of coaching you can use improve the performance of your team.
b) When mentoring staff, it is important to uphold certain ethical principles. Describe these
principles.
c) Explain the key communication skills required for effective mentoring and coaching and why they
are important.
Ans:
a) Three key elements:
Understand Your Workers
To be an effective manager, one would first understand your staff. Make a determined
effort to learn more about each of your staff. Understand about another person's skills and
limitations; what they succeed at and what they struggle with; what drives individuals and
what discourages them.
Make a list of goals and targets.
Without strategy implementation, it is almost difficult to define goals and objectives
precisely. Begin with massive brainstorming after collecting your team and urge members
to debate and explore approaches to reach your longer-term objectives.
Inquire about feedback.
Coachability is a trait shared by the finest and therefore most successful coaches. In
presentations but one encounters with workers, inquire about ways users can strengthen
your position as a coach to assist your colleagues in attaining the performances and
analysis and finding you've established together. Require an open mind, flexibility, and
perspectives even during dialogue.
b) Ethical principles:
HONESTY: Be truthful in all your words and activities.
INTEGRITY: Leave your personal authenticity.
PROMISE-KEEPING: Keep your pledges and follow through on your obligations.
LOYALTY: Be dedicated while keeping other ethical guidelines in mind.
FAIRNESS: In all your transactions, strive too somehow be fair and more just.
CARING: Showing sympathy and compassion and care for others' well-being.
HAVE Responsibility Others For. Everyone should be treated with dignity.
OBSERVING THE LAW. Follow the rules.
EXCELLENCE IS A COMMITMENT. Always strive for perfection in everything that you do.
LEADERSHIP. Demonstrate honour and integrity.
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QUESTION 16
Discuss how providing feedback to staff can help improve their performance.
Ans: Team members may be motivated to fulfill goals and objectives if they get positive feedback.
Feedback may also help us in understanding your team's strengths and flaws, enabling you to
improve on them and inspire team members even more. Constructive feedback is essential for
workers' continued growth. Feedback explains expectations, assists individuals in learning from
their errors, and boosts their self-esteem. Most of the most valuable things executives would
provide their staff is constructive criticism.
QUESTION 17
List and explain the seven steps of decision making
Ans:
Determine the choice.
To make a choice, someone must first understand the issues or question that needs to be
addressed. Summarize your choice in detail.
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Act now.
Execute on your choice after you've chosen it! Create a strategy to help you make your
choice a reality. Create a project strategy for your decisions, and then delegate work to the
team after the plan is implemented.
Reconsider your choice.
Take a long hard look backward at your choice after a certain length of time—which you
established in step being one the judgment call approach.
QUESTION 18
a) Explain how the key elements of the Restaurant Industry Award 2010 inform how you plan
shifts, workflow, and other day-to-day planning.
b) List and explain the ten minimum entitlements listed in the National Employment Standards
c) When planning and organising work and tasks for your team, it is important to account for how
that work can impact on their health and safety. Discuss how you can ensure that your workplace
systems and procedures reduce hazards and risks associated with commercial kitchens.
Ans:
a) This industry's most prevalent accolade is the Restaurant Industry Award. To learn more
about your occupational privileges and duties under this award, use our interactive tool.
Employers may not ask any apprentice underneath the age of 18 to undertake overtime as
well as shift work, unless specifically indicated in the National Restaurant association
Award.
b)
Working hours are limited to 38 hours a week every week, plus acceptable overtime.
Applications for flexible work options - some workers have the right to request a
modification in their work schedule.
Parental leave and associated benefits - up to 12 months of unpaid leave with the option to
request an additional 12 months. Especially in the context leave is also included.
Holiday leave consists of four weeks of paid vacation every year, with an extra week for
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c) Avoid crowded in the restaurant; spills often occur because of direct touch with another
person. Ascertain that employee are properly trained in the handling of hot goods and
machines. To minimize unintentional spills by passers-by, bend pot paddles inwards keep
them away from space heaters. The process of eliminating the danger from the workplace
is known as reduction. Since this threat is no longer there, it would be the most effective
technique to control a risk. It is the recommended method of hazard control and should be
employed wherever feasible.
QUESTION 19
Describe how the following methods of monitoring team performance can provide you with information
about how they act to achieve the team’s goals.
Observation
It boosts your capacity to engage with people and to react in a suitable way.
Both of these are essential to succeed at business and at house.
Sampling output (visual Sampling is very useful in researching. It is amongst the most critical
appearance, tasting) aspects in determining the correctness of your investigation results.
Reviewing wastage A evaluation is required to collect information about your company's wastes,
and costs control procedures, and estimated expenses. Without a review, it would be
very impossible to enhance present practices, save expenses, and maintain
rigorous compliance with legal requirements.
Customer feedback It is critical for determining satisfaction level across existing consumers.
Understanding how consumers perceive your offering, assistance, and
organization is priceless.
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Ans: Role models increase morale by leveraging their characteristics to make the workplace a
pleasant environment to work. Their demeanour motivates people to give it their all, especially
when circumstances are difficult. In the workplace, its most basic use of positive psychology
interventions is to sit quietly with workers and physically demonstrate them how to do job duties
correctly. Employees may start asking questions and acquire ideas from individuals who have first-
hand knowledge when conduct is modelled in this manner.
QUESTION 21
An important part of the roles of supervisory/managerial staff is to show support for and commitment
to organisational goals. Explain how you would model the following behaviours.
Helping others to move towards Make a list of your objectives (in a diary).
achieving the goals Accept the fact that you've had good as well as terrible days.
Recognize your limits.
Keep an eye on what you're saying to yourself.
Begin slowly and gradually adjust to the new situation.
Don't get too worked up over your blunders
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QUESTION 22
a) Explain the key features of open and supportive communication
b) Explain how engaging staff in open and supportive communication can enhance their
engagement with organisational goals.
Ans:
a) Key features:
Rather of offering counsel or direction, pay attention to what is being stated.
Show that you're interested by staring at the individual and nodding your head in
appreciation.
Allow the individual universes to speak.
Verify your comprehension by summarizing and providing feedback or ask
questions or further information.
Require the person to talk freely and share their thoughts and ideas.
Accept that sentiments may surface suddenly, and that this is perfectly normal.
Allow for the airing of underlying difficulties and the raising and investigation of
possibilities. Try to focus on the key parts rather than being side-tracked by a slew
of little concerns.
Allow for the elucidation of solutions and the setting of a deadline for their
execution.
b) Many of these signals may transmit important details that cannot be expressed in words.
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QUESTION 23
Discuss how you would communicate the following plans and objectives to your team.
Requirements for increased productivity Effective communication helps workers to get clear and
unambiguous commands, allowing them to operate in
accordance with what is wanted of them. Increased
responsibility leads to increased workplace productivity.
If there is no responsibility inside a company, no one
else will feel motivated to change.
Workflows
A Workflow is a series of activities that process a
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QUESTION 24
Discuss how the following approaches to leadership can foster innovative teams.
a) Question and listen
b) Encourage experimentation
c) Open and honest communication
d) Coaching and mentoring
Ans:
a) It promotes cross-departmental collaboration and constantly looks for alternate solutions,
which you should urge your staff to do as well.
b) Fostering an experimentation mentality assists high performing teams in opening a range of
options and allowing for a free flow of information. To fail well, experiments must be fail-safe,
small enough already to repeat often, and have a framework in place for data collecting and
decision-making regarding future steps.
c) Open and honest communication leads to a common ground for differing points of view,
interests, and requirements more swiftly. Simply, becoming open and honest helps people feel
good about themselves. This is about being responsible and honest in yourself and everyone.
d) Coaching and mentoring is a pleasant leadership approach that allows you to establish
productive teams. Though there should really be a clear line of communication, training and
mentoring assist workers develop their abilities and prepare them for higher-level tasks.
QUESTION 25
Describe three ways in which leaders/supervisors can model and encourage open and supportive
communication within their teams.
Ans:
Involve your staff in the process.
Regrettably, many supervisors will reply to an employee's desire to provide feedback by
stating they do not even have opportunity. Make it obvious that executives must set aside
time to solicit recommendations from their staff.
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QUESTION 26
a) Explain why it is important for managers/supervisors to share information from management
with their teams, including information regarding organisational performance (actual and
targets), policy changes, marketing information and performance targets.
b) It is also important for managers/supervisors to keep abreast of developments in the wider
business context and share this information with their teams. List five ways that you would gather
this information and explain how you would share it with your team.
c) A key role of supervisors/managers is to represent the team and communicate their interests,
needs and ideas to management. Your team has recently excelled in achieving quality and
timeliness goals in presentation and service. How would you tell you management about this
achievement?
Ans:
a) We can better understand your team's wants and desires if we communicate efficiently and
clearly with them. As a manager, this will assist them in properly managing each co -
worker as well as provides necessary evaluation and rewards. Supervisors build various
departments alliances by sharing information, ideas, and suggestions with their colleagues.
As a result, each government’s, and the company's ’s objectives improve.
b)
Examine the knowledge that already exists
When opting to start gathering data, many individuals overlook existing documents. If you
do want to understand so much about your organization, start with aggregate records,
meetings note, vote records, and work diaries.
c)
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QUESTION 27
You are working as a kitchen manager at a suburban pub. Management is considering implementing
a Sunday brunch service to bring in a new demographic of patron and broaden the appeal of the
venue. You have been briefed on the plan, why they want to do it and the benefits it should bring to
the organisation. You have been tasked with communicating this information to all kitchen staff, and to
gain their feedback and buy in. You organise a meeting with all staff at a time that is convenient and
that won’t interrupt service or exclude any staff. Discuss how you will ensure how all staff have the
opportunity to provide feedback, and how you will gain their support for this new initiative.
Ans:
Staff satisfaction questionnaires are available.
Employee satisfaction surveys.
Pulse polls are a kind of poll that is used to find out what people are thinking
Stay for the interviews.
Sites that provide reviews.
Suggestions box for employees
Follow - up interviews are conducted at the end of a project.
QUESTION 28
You have noticed that the final year apprentice is showing particular interest in desserts and pastries.
They are in the final months of their apprenticeship, and you want to encourage them to develop their
skills and knowledge and contribute further to the team with their speciality. Discuss ways in which
you can provide opportunities for them to further develop their skills.
Ans: While taste is subjective, a dessert is deemed superb (or worth the calories) if it leaves the
palate with a warm sensation of fulfillment. It might be the strong sweetness, the perfect balance of
smooth and gritty texture, or just the fact that it tastes unlike residence. Final year apprentice
should try following things:
Toss in some appetizing garnishes.
Maintain a minimalistic approach.
Make sure your toppings are appropriate for the dessert on the platter.
In your dessert, layer tastes and textures.
Varying plates of various types and sizes should be tried.
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Ans:
Use a competition to display the performance of your salespeople.
Recognize the accomplishments of co-workers.
Recognise personal records.
Provide low-cost or no-cost incentives....
Make a team award or similar emblem for top achievers.
QUESTION 30
Provide a definition for the following styles of leadership:
a) Bureaucratic
b) ‘Laissez faire’
c) Autocratic
d) Democratic
Ans:
e) Bureaucratic: Bureaucratic leadership is based on a precise management hierarchy, rigid
rules, and the following' compliance. The distinction amongst administrative and autocratic
governance, that might share certain qualities, can be a source of misunderstanding. A
commander who uses his or her standing in a well-structured framework to sway
subordinates, who follows established norms and processes, and who is typically dogmatic
and wary of progress. Leader with charm is a good comparison.
f) ‘Laissez faire’: Leaders that practice laissez-faire management have a trusting and reliant
attitude toward their personnel. They really shouldn't monitor or get too engaged, and they
don't provide excessive advice or direction. Laissez-faire leaders, on the other hand, allow their
staff to utilize their creativity, resources, and expertise to assist them achieve their objectives.
Laissez-faire executives might cost their organizations crucial chances by becoming indecisive
and emotionally unavailable at the administrative level.
g) Autocratic: Autocratic leadership, often known as strong leader, is defined by identify possible
over all outcomes and limited involvement from organisational members. Autocratic leaders
seldom take input from adherents and make judgements on their own views and opinions. The
autocratic leadership method is best suited to circumstances requiring total control, typically
with minimal room for mistake. When the situation is perilous, strict restrictions can keep
individuals safe.
h) Democratic: Democratic leadership, also referred as participatory leadership or collective
leadership, is a kind of command structure in which group members participate more actively in
judgement call. This form of leadership may be seen in a variety of settings, including private
organizations, schools, and government. A participative leadership encourages other members
of the organization to voice in the development process. All are invited to contribute under their
direction, resulting in enhanced sentiments of participation, recognition, and fulfillment.
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Good/strong People are more inclined to appreciate you and benefit your
leadership neighborhood. To be a good leader may boost your self-esteem. When
you succeed in leading others, you gain confidence and self-esteem. A
stronger degree of self-assurance may pay dividends in many aspects of
life.
Clear and achievable Strategic planning process may help you initiate new habits, manage
goals and plans to your concentration, and maintain your movement in life. Goals also
reach them assist to concentrate your attention and build a strong sense of self.
Goal-setting not only drives us, but it may also enhance our general
wellbeing and degree of individual and professional achievement.
Good communication Effective communication skills guarantee that everyone appreciates you
skills and that you recognize themselves. You will be self-assured and
forceful. There will be fewer misunderstandings, but you'll have fewer
challenges as a result of bad communication. It will be simple for you to
develop and maintain friendships.
Willingness to help Mentoring anything is not only beneficial to them and a nice deed, but it
each other also makes ourselves happier and more productive. Giving strengthens
organizations and contributes to the creation of a happy society for
everybody. We may also provide our time, thoughts, and energy, which
is not limited to monetary contributions.
b) Explain how the following attributes make an individual a good team member.
Reliability You can rely on a dependable team leader who gets the job done and
performs his fair proportion of personal effort and obligations. He or she
completes duties with a high level of accuracy. The most important thing
is to maintain a level of consistency. You can rely on him or young
person to operate admirably all of the day, not just sometimes.
Positive attitude It will take time and patience to instill a positive attitude in your team.
With continuous enthusiasm, curiosity, and, most essential, their
conduct, a good leader keeping morale up, improves efficiency, and
fosters progress.
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Engaged and They inspire you to give your all at business. Develop difficult objectives
committed for your group members, but make damn sure those are reasonable and
reachable. This keeps your employees interested and committed at
workplace.
c) Discuss how the following common problems can contribute to the breakdown of a team.
Personality clashes Workers that have unsuitable characteristics, different cultural origins,
between team competing work styles, or just a different attitude on life will have a
members personality clash in the workplace.
Groupthink When you think about what groupthink is and where it happens, you
can see how it might lead to organizational failing. Cooperation and
surrender are the two most apparent approaches. Social conditioning is
when a squad member conceals his or her own ideas in order to
maintain group peace.
Lack of team This form of identification fosters a collective mindset that brings people
purpose and together along team concerns, making it easier for workers to
identity communicate. Participants that share similarities with their particular
teams have been proven to be more inclined to share expertise and
assist peers.
d) Discuss at least one technique you would use to overcome each of these problems if your team
was underperforming.
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Groupthink Arrange Your Living Area: Organizations that are tearing down cubicle
boundaries and promoting individuals to communicate to each other as
well are using the phrase "participatory workplace." Employees in
workplaces need a place to go when they have to be alone, which is
wonderful for team development.
QUESTION 32
How does motivation assist when leading and managing people?
Ans: Motivation is an objective trait that assists a person in achieving his or her goals. It motivates
a person to work hard to achieve his or her objectives. The desirable leadership characteristics will
ensure optimized in influencing organizational productivity. Leadership as the process of inspiring
people.
QUESTION 33
a) What are the three categories identified by Alderfer’s ERG theory of motivation?
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Ans:
a) Three categories are:
Existence
Relatedness
Growth
b) It asserts that some workplace characteristics contribute to job happiness while others
contribute to job discontent. All of which operate autonomously of one another.
Yes No
Did the student answer all questions correctly? (Please note which questions were answered incorrectly, if
applicable.)
If ‘no’ to the above, did you identify gaps in the student’s understanding and knowledge?
If ‘yes’ to the above, have arrangements have been made for reassessment?
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Yes No
Please note any reasonable adjustments for this task below.
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