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1. Identify potential opportunities. Combine your own personal experiences and creativity with external forecasts and trend analysis. How is the world changing with respect to new technologies?


LO3 Identify the positive and negative attributes of an effective (diverse) team.


LO1 Describe the difference between innovation and entrepreneurship.


1. Critically evaluate the theories of quality management and lean working, their links to commercially available improvement methods, and their contribution to service delivery and productivity in the context of a familiar organisational setting.


BMG 746: Quality Management and Process Improvement


4. Make recommendations for improving the management of quality and workflow.


3. Identify the bottleneck areas where flow is interrupted; and use lean tools to identify wasteful tasks and activities that could be removed to achieve better workflow and generate capacity.


2. Critically reflect upon the approach to quality management practice in the context of a familiar organisational setting with regard to performance attributes.


You should critically discuss your own ideas/opinion on the topic by reflecting on the related module materials, discussion in the class room, and on the context provided here.


Considering the above entrepreneurial environmental context, being a graduate entrepreneur, whether you will follow traditional entrepreneurship or lean start-up process for keeping business growth as the key objective of your business.


In addition, pandemic, Ukraine war, geo-politics, and climate change have made sustainability and growth of a business ever complex.


Block chain technology, machine learning, and the emergence of quantum computing have created many challenges towards traditional entrepreneurship.


3. Envisage the growth of your business based on the position you explained in requirement ii. Critically explain the business growth following a growth model


2. Explain your Business Model development and link it with the start-up process you follow


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