Team Critical Thinking Skills Improvement Essay

Team Critical Thinking Skills Improvement Plan

Part A - Individual and team critical and creative thinking skills assessment

In your individual and team critical and creative thinking skills assessment, make sure to:

1.      List and discuss 2 models of critical and creative thinking used to assess employees and the team as a whole

2.      List 5 questions to identify employee and team knowledge gaps

3.      Describe what formal and informal learning opportunities for addressing identified gaps

4.      Discuss key features of critical and creative thinking concepts that can be applied

ANS:

1.       The Tuckman’s team management model can be described with the five stages: forming, storming, norming, performing and adjourning. By applying this model, that team work in the cafe can develop according to relationship establishments, leadership style changes towards maturity and ability (Pandey, Gupta & Gupta, 2019). The Belbin team roles model also can be described as of critical and creative thinking in facilitating the progress of a team. The nine team roles can be associated with creative solution to the given scenario.

2.      There can be different questions to identify employee and team knowledge gaps in the scenario, such as

·        How is the work going?

·        What is your feedback?

·        What relevant changes that needed to take into consideration?

·        What strategies can be adopted currently becoming more necessary?

·        What is the industry telling us?

3.      The formal learning opportunities can be based on different web based training, e-learning courses, remote labs and workshops whereas the informal learning opportunities for the case study can include discussions, participating in chat rooms and forum, viewing videos and performance support management (Woods et al. 2019).

4.      In this given scenario, the creative thinking concepts and key features can be applied by introducing open chef incubator, combining multiple concepts, partnering with other third-party delivery companies for food delivery, teaming up with local farms, catching hottest trends and preferences in tastes, fine dining and also restaurant buffet.

Part B - Establishment of Environment that Encourages the Application of Critical and Creative Thinking

After assessing the critical thinking skills of every employee, you now establish a café environment that encourages the application of critical and creative thinking. In doing this, you need to:

1.      Describe current organisational systems to identify gaps or barriers to critical thinking

2.      Develop processes that create a safe environment for critical and creative thinking approaches

3.      Discuss opportunities for employees to apply critical thinking skills to workplace problems

4.      Describe how you can provide feedback to employees on performance of tasks

1.      The current organization system defines less number of employees that there is only five staff to attend 55 customers in a day which is one of the biggest barrier to the organization. On the other hand, there is loss of inspiration leading to poor customer service along with long turnaround time and food control issues. As per Knipfer et al. (2018), assessing the critical thinking skills of every employee, team motivation can be provided by regular team meeting, discussions and also maintaining performance management reports can manage creative thinking for identifying gaps.

2.      Applying methods of promotion and marketing can develop new business opportunities and create a safe environment for the cafe. Also developing potential solutions by increasing the staff member can also enhance motivations with great customer service delivery (Sharif, 2019).

3.      There can be different opportunities for employees to address workplace problems such as employee feedback, promoting teamwork; letting them help in the decision making process and also employee motivation strategy with brainstorming meetings to determine the right course of action.

4.      Employees can be provided feedback as an essential part of performance management by expressing appreciation for their performances, giving them rewards, engage in perspective taking, employee retentions and appraisals while nurturing their performance of tasks.

Part C - Thinking Practices Monitoring and Improvement

After assessing critical thinking skills and establishing a a café environment that encourages the application of critical and creative thinking, you now monitor and develop ways to improve the thinking practices at ABC Café. Make sure to:

1.      List and provide a simple analysis on feedback from employees on critical and creative thinking opportunities

2.      List and discuss additional support required for the team and all employees

3.      List  and discuss recommendations for improvements in future learning arrangements

1.      The feedback from employees on critical and creative thinking opportunities managed

·        On-time delivery of food products (Jamshed, & Majeed, 2019)

·        Save Cafe environment with increased health concern,

·        Excellent food transportation

·        Improved customer service

·        Less turnaround

2.      There can be additional support required for the team and employees related with implementing inventory management to great focus on financial queries and also help customers with more clarity. Also regular monitoring, checklist, survey and informal questionnaires can support additionally for team motivation and improvements.

3.      The recommendation for improvements can be based on training employees with excellent customer service, encouraging them with effective communication even with the staff members, ensuring accurate wait timings, Use of advanced technology and maintaining cleanliness and hygiene in the restaurant (Koeslag-Kreunenet al. 2018).Also the recommendations can be based on hiring exceptional staff, increasing the number of attendees, changing up the menu for the cafe, improvements through dine in operations, streamlining guidelines and policies for improving restaurant atmosphere.