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BSBSTR501 Establish innovative work environments

Task 2 – Written Report

Task summary

This assessment is to be completed using a restaurant in CBD, Sydney that the learner is familiar with as simulated work environment. This assessment task requires the learner to develop an Organisational Sustainability Policy using the template provided.


·         Access to textbooks/other learning materials

·         Access to Canvas


·         Your assessor will advise you of the due date of this assessment via Canvas.


·         This completed workbook.

Assessment criteria

For your performance to be deemed satisfactory in this assessment task, you must satisfactorily address all the assessment criteria. If part of this task is not satisfactorily completed, you will be asked to complete further assessment to demonstrate competence.

Re-submission opportunities

You will be provided feedback on your performance by the Assessor. The feedback will indicate if you have satisfactorily addressed the requirements of each part of this task.

If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide you written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re-assessment attempt(s) will be arranged at a later time and date.

You have the right to appeal the outcome of assessment decisions if you feel that you have been dealt with unfairly or have other appropriate grounds for an appeal.

You are encouraged to consult with the assessor prior to attempting this task if you do not understand any part of this task or if you have any learning issues or needs that may hinder you when attempting any part of the assessment.

Assessment Cover Sheet
Candidate name:
Candidate ID
Trainer’s Name:  
Date Submitted:
Candidate declaration: I declare that:

·         I have read and understood all the information provided in relation to the assessment requirements to complete this unit, the instructions and the purpose and processes of undertaking this assessment task

·         This assessment is my own work and where other’s works or ideas have been used, I have appropriately referenced or acknowledged them

·         I understand that plagiarism is a serious offence that may lead to disciplinary action.

Candidate signature:

 Task 2 – Written Report

In this task, you are required to develop an Organisational Sustainability Policy of not less than 500 words for a restaurant you are familiar with in CBD, Sydney using the template provided. In developing the policy, seek suggestions, improvements and innovations from at least two (2) of your friends acting as team members and who are also familiar with the restaurant you have used in this task.

You need to establish at least two different procedures and practices that foster innovation in areas of work practice, including at least three of the following:

  • collaborative work arrangements
  • building team capacity to contribute to innovation
  • providing formal and informal learning opportunities
  • evaluating ideas of innovation in work environment
  • celebrating and encouraging innovation
  • consulting with relevant stakeholders
  • changing physical work environment, including designing, fitting-out and decorating workspaces
  • communicating and sharing of ideas and feedback.

In establishing processes and procedures, make sure that you:

  • reinforce the value of innovation to the vision and objectives of the organisation
  • model behaviour, including:
  • being receptive to ideas
  • giving constructive advice
  • establishing and maintaining relationships based on mutual respect and trust
  • taking considered risks that provide opportunities for innovation
  • support innovation and collaboration of ideas to make improvements

Your Sustainability Policy will have two (2) parts:

Part A – Work Practices

Make sure to detail the following:

  1. Who are the stakeholders?
  2. What are the organisational objectives and practices?
  3. What are the current work conditions?
  4. What are the working conditions that allow innovative practices according to organisational policies and procedures?
  5. What are the organisational resources relating to innovation?
  6. How can you build and lead team and maximise opportunities for innovation?

Part B – Innovative Environment

After developing work practices, you now detail how the restaurant can develop, implement, share and evaluate innovative ideas and work environment. Make sure to discuss the following:

  1. Impacts of changing work environment
  2. How to enhance work environment in collaboration with stakeholders
  3. Resources required for enhancing work environment
  4. Assessment on the ability of the workspace to support innovation
  5. How can team members be assisted to adapt and perform in new work environment?
  6. How you can encourage creative mindsets, collaborative working and development of positive workplace relationships?
  7. How you can reinforce the value of innovation according to organisational vision and objectives?
  8. How to take risks to open up opportunities for innovation?
  9. Ways of celebrating and encouraging innovation
  10. How to encourage and support evaluation of innovative ideas?
  11. How can relevant information, knowledge and skills on innovative practices be shared with stakeholders?
  12. What formal and informal learning opportunities can be provided to team members to develop skills required for innovation?
  13. What opportunities can be created where individuals can learn from the experience of others?
  14. Suggestions, improvements and innovations sought from your friends who acted as team members and what response have you given to those suggestions, improvements and innovations
Sustainability Policy
Work Practices

To introduce the sustainability policy in the restaurant, various policies and procedures and work practices are implemented that will help the business to work in a sustainable way.

Stakeholders- Local people and community, government, tourists, regular customers, and investors.

Organizational objectives and practices- The restaurant has an objective to provide healthy and fresh food and services to the customers that will not affect their health. The business has an objective to work in a sustainable way and also make practices to avoid the wastage of food in the restaurant (Jang, et al., 2017).

Current work conditions- At present the restaurant work in a safe and secure way. The business is engaged in the delivery of food and beverages that is healthy and do not contain harmful preservatives and ingredients. The business use completely organic ingredients to prepare the food for the customers. The business organization is also focused on the safety and security of its staff and develops policies to protect them from workplace hazards and accidents.

Working conditions to promote innovation- In the business, the manager of the restaurant continuously motivates and appreciates their teammates to work hard and improve their performance. To introduce innovations in the workplace, it is important to know the customer’s demands and choices because the entire business is based on customer satisfaction. The innovation that is not appreciated and liked by the customers is of no use. To make innovations in the workplace, first, the customer needs and wants are identified and then tested. If the customers give a positive response, then the innovations are introduced in the workplace (Ivkov, et al., 2016). For this entire process, the manager should give freedom of taking decisions and expressing their thoughts and suggestions to the subordinates and restaurant staff members, so that they can exchange their views with the manager. The manager always motivates and appreciates his team to perform good task. The manager should provide a healthy working environment t his subordinates so that they can perform well in the business.

Resources need for innovation- To introduce innovations in the restaurant the business first needed sufficient funds and capital that will help to purchase the sophisticated technologies and machinery that will help to grow the operations of the business. The next is Dish sanitizing technologies. To clean and wash the dishes in the restaurant, the business needs these machines. Digital inventory tracking. This machine will help the business to track its inventory of the business. Online payment machines and tools. To make payments online, the business needs to have online payment tools and machines to receive payments from customers.

Leadership to maximize the opportunities- The manager should always inspire and induce his teammates and subordinates to improve their performance and work style. The manager will never demoralize the employees and try to make them motivated if their performance will go down. The manager will offer rewards and appreciation to his team for the good performance. The manager should also train his team and give direction to achieve the organizational goal.

Innovative Environment

By making changes in the environment, the new opportunities can come in the business organization. With innovations and new technologies, the working environment can be changed. It will also help to compete in the market.

By introducing innovations in the workplace and practicing new methods and ways to perform the task, the business will make a good image in the market. By adopting new and creative ways of work in the restaurant, customers will be attracted ad it also helps to retain the existing customers. Using sustainable methods in the restaurant, the business not only creates a good and positive image in the eyes of customers but it also helps to attract potential customers and increase the customer retention rate of the business. New practices in the business will shift the customer to their restaurant from the competitor’s restaurant (Jogaratnam,2017).

To introduce innovations in the workplace, the manager needs sufficient funds and capital. The technical staff or qualified Information technology experts are required to assess the machinery and other technologies.

The team members can be provided training regarding the latest kitchen tools and equipment and how to assess them with full safety ad security. This will them to adapt to the new changes.

To enhance the growth and development of the business, the manager will conduct training sessions in the workplace on which latest methods of preparing food without destroying the nutrients and innovative ways of preparing food, ways to attend to the customer in the restaurant, how to use soft tone and how to communicate with the customer in the restaurant, etc. should be provided.

By identifying the demand and needs of the customer, the manager can seek opportunities to enhance the business operations. If the customer’s needs and demands are fulfilled, it will create a brand image in the eyes of the customer and also satisfy the customers.

To achieve the business goal and objective, the manager will assign the task and responsibility to each team member and subordinate and motivate them to accomplish the assigned tasks and responsibilities. After Fulfilling the duties and tasks successfully, the manager should appreciate their work and also offers some rewards that will motivate them to work hard in the future also (Lee, et al., 2016).

To enhance the business operations, the business should make collaborations with the stakeholders. The business should collaborate with the investors of the business, who will invest in the business and share funds with the business that will help the business to grow its operations and helps to open the outlets in different places.

The rule for every business is- higher the risk, higher the profit. By taking risk, the manager can find new opportunities and can become first mover advantage. Risk can be taken as adopting new technology and machinery in the restaurant.

A manager should always try to find opportunities in the market that gives the chance to grow in the market. By conducting market research, the manager can identify the opportunities in the market and the business has chance to become the first-mover-advantage (Jogaratnam,2017).

To develop and polish the skills of staff and workers, the manager should personally interact with them and try to find out if they face any challenges or any problem. if they require any counseling and training. The manager should create informal learning opportunities so that the employee can learn better.

By conducting sessions and meetings with all the stakeholders who have an interest in the business, the changes and other relevant information can be shared with them. It is important to conduct meetings and seminars and conferences to let know every stakeholder about the recent changes in business activities.

The improvements and suggestions that the business needs is that, the manager should try to adopt the latest technologies and advanced tools and equipment in the restaurant to compete in the market.

The manager should use strategic management in the workplace to improve the performance of the employees and other workers. The manager should conduct market research to identify the market needs and taste and preferences of the customers.


Jang, Y. J., Zheng, T., & Bosselman, R. (2017). Top managers’ environmental values, leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant industry. International Journal of Hospitality Management63, 101-111.

Ivkov, M., Blešić, I., Simat, K., Demirović, D., & Božić, S. (2016). Innovations in the restaurant industry–An exploratory study. Economics of Agriculture63(4), 1169-1186.

Jogaratnam, G. (2017). The effect of market orientation, entrepreneurial orientation and human capital on positional advantage: Evidence from the restaurant industry. International Journal of Hospitality Management60(1), 104-113.

Lee, C., Hallak, R., & Sardeshmukh, S. R. (2016). Innovation, entrepreneurship, and restaurant performance: A higher-order structural model. Tourism Management53, 215-228.

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