footsteps to hygiene final report

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Prepared by

FOOTSTEPSTO HYGIENE

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FOOTSTEPSTO HYGIENE

Prepared by:Prepared for:Date:

G0URM3T - BA17A03Mr. Tran Long

17/07/2022

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TABLE OFCONTENT

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MEMBERSDoan Viet Hai

Leader, Designer, SupervisorWriter, Translator

Ho Thai Khanh Huyen

Interviewer, Writer, Designer,Social Media Manager

01

Nguyen Truong Yen Nhi

Writer, Survey Manager,Interview Manager

Nguyen Hoang Thao Van

Writer, Editor,Designer

Truong Thi Bich Ngoc

Camerawoman, EditorSocial Media Manager

Huynh Nhat Han

Writer, Interviewer,Translator

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RESULTS & ANALYSIS

The establishment of us G0URM3T and our product - Footsteps to Hygiene- contains a close connection with ourdesire of inspiring and transmitting thecore values of food hygiene to everyhuman being.

-Behind these Footsteps to Hygienefootages there lies the never-endingeffort of every G0URM3T members inten weeks.

Over the course of two months, wehave reaped a manifold of fruitfuloutcomes in terms of media effects aswell as community knowledge.

We have gained valuable experiences,new insights and useful skills from thisproject, including

Grasping every member's strengthsand weaknesses firmly is essential togroup task distribution. Preparations and helpful acts among members arealways necessary.

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It is needless to say when everything comes down to humans' demandsfor food, which plays a crucial role not only for their tastebuds but also fortheir overall health. However, in the modern era, everyone now is being unfortunately and obligatorily put under the danger of unhygienicaliment, including its rampant appearances and its extremism in level oftoxicity. Hence, the issue of dirty foodstuff is contemporarily regarded asone of the most threatening matters that governments and citizens haveto search for tackling methods.

Therefore, G0URM3T - a group founded in May by six passionateuniversity students - has made the decision of carrying out a project onthis phenomenon with a view to propagandizing, thus leading everyoneto a better understanding and recognition of dirty food's harmful effects.Our mission also includes raising awareness considering the productionand the use of healthy food, which is advantageous and safe for everyhuman being’s health.

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Continuously, after bonding andgetting to know each other, thegroup proceeded to the topic andleader nomination. As the leaderwas appointed through a series offair voting and in every member'sagreement. He was trusted todivide the tasks and direct thegroup towards everyone's mutualbenefits and objectives.

As the members got used to theteam's working style, a list ofgroup disciplines was proposedwith a view to keeping everybodyon track. Therefore, each memberfeels a sense of responsibility andexerts themselves to the group.

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The group also suffers from some situations containing alack of cooperation from the members, such as being lateor absent from a group meeting, as well as staying passivetowards the group tasks, showing little sign of activenessand going against the group's disciplines

It is the leader's responsibility to indicate each member'sbehaviour, analyze each opinion and decide on the bestroute for the group and limit unnecessary toxic argumentsas much as possible, leaving every personal feeling aside forthe sake of the group.

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The leader's influence and the members' awarenesswere the two keys to getting the group back on track.Despite numerous challenges, the group was moreconnected than ever through constructive feedbackand a toxicity-free environment.

We continued to express our honest perspectives,which would be harmoniously combined towards anoptimal choice for the group.

Each member exerted their best for their assigned part.Besides, we offered help to each other depending onthe complexity of the tasks. We also exchanged ourown experiences in multiple working fields, fromcommunication, image designing, media promotion tovideo editing.

TEAM DEVELOPMENT

NORMING STAGE

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TEAM DEVELOPMENT

G0URM3T BusinessProposal

G0URM3T Fundraising Event^{Footsteps to}_{Hygiene Poster}

PERFORMING STAGE&

ADJOURNING STAGEWith the harmonious cooperation ofeach member, the works were donewith highly-appreciated quality.These are the results of all members'equal effort, reasonable task divisionand respect for the group's goal.Throughout everything, the groupdid not merely learn how to work in ateam, we also understood its corevalues and gained benefits.

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INTERVIEW & SURVEY

INTERVIEW

We interviewed about fifteenpeople, including youngsters,adults, students, and teachersfor their perspectives regarding“the food hygiene and safetyIssue”. We did not includeprimary schoolers as plannedbecause of an objective reason.However, this part was replacedwith a group of high schoolstudents from Ho Chi Minh City,whom we met by chance whiledoing our project.

More than fifty responseswere received through ouronline survey, surprisinglysurpassing our expectationsand providing us with usefulinformation and statisticsfor intensive analysis on thematter.

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310 likes in Week 3.500 likes in Week 6.Reaching 700 likes inWeek 9 when theproduct is released.

314 followers in Week 3.520 followers in Week 6.Finally gained over 710followers in Week 9.In addition, we received over 50 shares and 200 comments

on our Facebook posts interacting and supporting us.

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GOURMET COFFEE's Menu

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WAYS OFWORKING

TEAMWORK &COMMUNICATION

Having known each other for about half a year which is not a very long time. This is also the first time we collaborated on a project.

Some groupmates were too shy and inactive to share their ideas and make contributions to the project. This created invisible barriers to communication in our team. Therefore, at first we were faced with a number of

difficulties and disagreements due to misunderstandings among team members.

Fortunately, we all tried our best to be more open and learn about each other, so it didn’t take us a lot of time to overcome this issue.

Each individual has their own working style.

Therefore, all team members must follow a specific set of working principles to avoid conflicts: complete tasks on time, be punctual in meetings, respect others’ opinions, etc.Everyone has their own strengths and weaknesses.Building good relationshipsamong members enables us to gain a better understanding of one another and easily assign the appropriate task to the appropriate person. Each group member plays an important role in the group project (leaders, content creators, social media managers, designers, videographers) and focuses on their area of expertise to execute a specific assignment.

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DECISIONMAKING &

These are two key factors that lead to the success of our project.

Decision making:Everything we did at every stage of the project involved decision-making: choosing the group name, topic, genre, etc. We took careful consideration and forecasted the effects in order to work out the best way for the project and were responsible for every decision we made.

Problem solving:Regarding a group project, dealing with problems is inevitable. When difficulties arose, we worked together to figure out the solutions rather than go through them alone.

The project was such a challenge for us to get out of our comfort zones and develop ourselves. We had a good opportunity to prove our competence as well as learn new skills. There were times when we felt helpless with difficult tasks and missions that we were not familiar with. Some group members learned to design a poster or created a fanpage for the first time. With no fearof failure, we accepted the challenge; however, and exerted intense effort to accomplish the group goal. In general, new experiences from the project increased our confidence, uncovered our potential abilities and somewhat made us more independent with several useful skills.

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01. STRENGTH AND WEAKNESSIt is essential for the leader to grasp each member'sstrengths and weaknesses, therefore they coulddivide corresponding tasks. Meanwhile, the membersneed to research thoroughly for their parts, pay noticeand be responsible to the group, avoiding makingunnecessary mistakes. Each member should helpeach other and know when to ask for help.

02. LEADER'S ROLEThe leader needs to carefully consider the time andplace for each meeting so as to suit every member'sschedule.

03. INTERVIEW PREPARATIONBefore an interview, a clear preparation of interviewquestions is pivotal. There needs to be a calculation ofall possible situations to avoid the case that theinterviewer gets perplexed and confused in askingthe next question.

04. FANPAGE

Regarding the fanpage for the team's project, allmembers should actively support the articles on thefanpage to help it reach more audiences.

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SUGGESTIONS05. FUNDRAISINGConsidering the fundraising event for the project, thegroup should have a well-prepared fundraising planand use the funds accordingly, avoiding fundshortage or excession.

06. VIDEO PREPARATIONWhen recording videos, it is essential to pay attentionto the video's images and sound quality, and also topay notice to the editing to make the video as perfectas possible.

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APPENDIX

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APPENDIX

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APPENDIX

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APPENDIX

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APPENDIX

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APPENDIX

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CONCLUSIONThrough our product, it is

our hope that people willgain a greater awarenessof unsanitary food and itsharmful implications. Wealso want people to beaware of the real dangercoming from tainted foodand the importance offood knowledge when itcomes to making dietarychoices. To protect one’shealth, they must chooseand consume safe food.

Furthermore, it is also ourdesire that food vendorsshould be more ethical,conscientious and caringabout customers. Besides,the government musttake steps to limit theproliferation of dangerousproducts in order toprotect their dear citizens'interests and the generalpublic's health. Last butnot least, our G0URM3Tteam would want toconvey to everyone that:

ETHICS FOR SELLERS

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End of Report

FOOTSTEPSTO HYGIENE

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