Innovation and Continuous Improvement Plan for a Restaurant

T-1.8.1
Details of Assessment
Term and Year Time allowed 5 Weeks
Assessment No 1 Assessment
Weighting
50%
Assessment Type Practical Work & Knowledge test
Due Date Week 5 Room TBA
Details of Subject
Qualification BSB61015 Advanced Diploma of Leadership and Management
Subject Name Innovation
Details of Unit(s) of competency
Unit Code (s)
and Names
BSBMGT608 Manage innovation and continuous improvement
BSBMGT622 Manage resources
Details of Student
Student Name
College Student ID
Student Declaration: I declare that the
work submitted is my own, and has not
been copied or plagiarised from any
person or source.
Signature: ___________________________
Date: _______/________/_______________
Details of Assessor
Assessor’s Name
Assessment Outcome
Innovation, Assessment No.1 Page 1
v1.1, Last updated on 9/06/2023 by MM

T-1.8.1
Results
Competent Not Yet
Competent
Marks
/ 50
FEEDBACK TO STUDENT
Progressive feedback to students, identifying gaps in competency and comments on positive
improvements:
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________
Student Declaration: I declare that I have been
assessed in this unit, and I have been advised of
my result. I am also aware of my right to appeal
and the reassessment procedure.
Signature: ____________________________
Date: ____/_____/_____
Assessor Declaration: I declare that I have
conducted a fair, valid, reliable and flexible
assessment with this student, and I have
provided appropriate feedback
Student did not attend the feedback session.
Feedback provided on assessment.
Signature: ____________________________
Date: ____/_____/_____
Innovation, Assessment No.1 Page 2
v1.1, Last updated on 9/06/2023 by MM

T-1.8.1
Purpose of the Assessment
The purpose of this assessment is to assess the
student in the following learning outcomes:
Competent
(C)
Not Yet Competent
(NYC)
Performance Evidence
analyse and evaluate systems and performance
in key areas of the organisation and identify
opportunities for improvement, seeking advice
from experts as appropriate
promote the value of creativity, innovation and
sustainability and recognise successes
support the testing and trialling of new ideas and
undertake risk management and cost-benefit
analysis for options
plan for and implement improvements using
organisation’s processes for approvals, project
management and change management
facilitate effective contributions to &
communications about continuous improvement
and innovation
capture insights, experiences and ideas for
improvements and incorporate them into the
organisation’s knowledge management systems
and future planning
Knowledge Evidence
Innovation, Assessment No.1 Page 3
v1.1, Last updated on 9/06/2023 by MM

T-1.8.1
describe creativity and innovation theories and
concepts
list organisational learning principles
identify quality management and continuous
improvement theories
outline relevant sustainability practices
Assessment/evidence gathering conditions
Each assessment component is recorded as either Competent (C) or Not Yet Competent (NYC). A
student can only achieve competence when all assessment components listed under “Purpose of the
assessment” section are recorded as competent. Your trainer will give you feedback after the
completion of each assessment. A student who is assessed as NYC (Not Yet Competent) is eligible
for re-assessment.
Resources required for this Assessment
 Computer with relevant software applications and access to internet
 Weekly eLearning notes relevant to the tasks/questions
Instructions for Students
Please read the following instructions carefully
 This assessment has to be completed In class At home
 The assessment is to be completed according to the instructions given by your assessor.
 Feedback on each task will be provided to enable you to determine how your work could be
improved. You will be provided with feedback on your work within two weeks of the
assessment due date. All other feedback will be provided by the end of the term.
 Should you not answer the questions correctly, you will be given feedback on the results and
your gaps in knowledge. You will be given another opportunity to demonstrate your knowledge
Innovation, Assessment No.1 Page 4
v1.1, Last updated on 9/06/2023 by MM

T-1.8.1
and skills to be deemed competent for this unit of competency.
 If you are not sure about any aspects of this assessment, please ask for clarification from your
assessor.
 Please refer to the College re-assessment for more information (Student Handbook).
PART 1: ASSESSMENT ACTIVITY: PRACTICAL WORK – 30 MARKS
Instructions
The tasks in this PART 1 Practical Work require you to research, analyse, plan and interpret
information to demonstrate your ability to apply the skills in the unit. You are permitted to
work collaboratively in small groups with your peers to complete each task; however, you
must document your own responses. You must attempt all activities. You will need access to
the following resources: BSBMGT608 Learner Guide.
For this task, you are required to choose a hypothetical workplace (or use your own real
workplace) and develop an innovation and continuous improvement plan for an area of the
business.
Identify the workplace
1.1 Briefly describe your chosen workplace and the need for innovation and continuous
improvement by completing the table below:
Innovation, Assessment No.1 Page 5
v1.1, Last updated on 9/06/2023 by MM

T-1.8.1
Workplace
Briefly describe
your chosen
workplace. E.G.
Organisation
details, products
and services.
In this assignment, the chosen organisation is a popular Street
restaurant known as Burma Lane located in Melbourne. The
restaurant is a start-up organisation with two branches at present, in
Sydney and Melbourne. The first set counter at Melbourne is the
main headquarter and have the biggest facility (Boer et al. 2017).
The organisation professes in Burmese food and other important
South Asian cuisine. The company also retails in other consumables
like Asian spices, farm fresh vegetables and recipe books of Asian
cuisines. After its closure on 5pm, the company serves food to the
impoverished for 2 days every week.
Process, program
or system to be
reviewed
Describe the
existing process,
program or system
that needs to be
reviewed. What is
the need for
Among the existing processes in the company, the processes like
Outputs and Interrelated activities needs to be reviewed. The waste
production process is to be reviewed also. As per Brown (2014), the
customer reviews collected by a private sampling agency shows that
the food outputs of this restaurant chain are not fresh in many
instances. The choice of ingredients and their quality (food grade as
per Australian standards) are to be reviewed. The service quality of
the restaurant during rush hours is also reviewable.
Innovation, Assessment No.1 Page 6
v1.1, Last updated on 9/06/2023 by MM

T-1.8.1
reviewing this
process, program or
system?
Innovative process,
program or
system:
What is the new
innovative
continuous
improvement will
you introduce? This
could be a program,
process or system
improvement.
As a part of the innovative improvement process, few changes are
required to be introduced in the organisation. The restaurant
management has decided to open live kitchen counter and open
table service in the territory adjacent to the restaurant. Majority of
the food that would be served in the rush hours, would be served
from the live kitchen counters. Another improvement strategy is the
development of rapport with the clientele. Influenced from the
ideas of Näslund (2016), it can be opined that in the interactive
sessions with the clients, the managers would engage in subtle talks
that whereby they would convey the gastronomic aspects that are
considered while cooking foods in the restaurants.
Innovation, Assessment No.1 Page 7
v1.1, Last updated on 9/06/2023 by MM

T-1.8.1
Review existing programs, systems or processes
1.2 Review the existing program, system or process by completing the following SWOT
analysis:
Strengths
What are the
strengths of the
current process,
program or
system?
Cleanliness and tidiness are the major strengths of the restaurant.
Serving tables are cleaned immediately after the customers check out.
The variety and range of food served is quite enhanced comparative to
the other Asian restaurant joints located in the vicinity. Moreover the
prices of the foods are also competitive. One plate of curry and noodles
costs around AUD $3.66 only. Platter Kebabs come at a handy price of
$3.00 AUD. There are 10 Burma Lane signature dishes also.
Weaknesses
What are the
strengths of the
The major weakness is that the restaurant is newly founded and yet to
gather the attraction of mass customers. The fund of the business chain
Innovation, Assessment No.1 Page 8
v1.1, Last updated on 9/06/2023 by MM