MNG3702 Assignment 2 Semester 2 2025 (Answer Guide) - DUE 15 September 2025

MNG3702 Assignment 2 Semester 2 2025 (Answer Guide) - DUE 15 September 2025 VERIFIED AND CERTIFIED ANSWERS. WRITTEN IN REQUIRED FORMAT AND WITHIN GIVEN GUIDELINES. IT IS GOOD TO USE AS A GUIDE AND FOR REFERENCE, NEVER PLAGARIZE. Thank you and success in your academics. UNISA, 2025 Contents Question 1 2 1.1 Apply FIVE learning-organisation mechanisms to Michelin (Michelin Guide) 2 Question 2 4 2.1 Apply Kaizen to Michelin (Michelin Guide) 4 Question 3 6 3.1 Distinguish between organisational learning and knowledge management 6 3.2 Evaluate Michelin’s approach in terms of organisational learning and knowledge management 7 Question 4 8 4.1 Differentiate between innovation and creativity 8 4.2 Evaluate Michelin’s success in terms of innovation and creativity 8 Question 5 9 5.1 Explain Lewin’s three-step model of change 9 5.2 Analyse Michelin’s approach to change management using Lewin’s model 10 Question 6 11 6.1 Distinguish between transactional and transformational leadership 11 6.2 Evaluate Michelin’s leadership approach in relation to knowledge-intensive organisations 12 References 13   Question 1 Statement: “Organisations will not survive over the long term without the ability to learn and adapt to changing environments.” 1.1 Apply FIVE learning-organisation mechanisms to Michelin (Michelin Guide) Mechanism 1: Deliberate experimentation and continuous improvement Application to Michelin: Michelin institutionalised small, disciplined experiments and scaled what worked. After observing misuse of the free 1900 Guide, the firm tested a paid version in 1920 an adaptive shift that reframed user value and signalled quality (Daft et al., 2020). It then trialled and iterated its restaurant-rating design: a one-star system in 1926, expansion to a three-star scale in 1931, later adding value-for-money recognition (Bib Gourmand) in 1957 with an emblem introduced in 1997, and most recently the sustainability-focused Green Star in 2020. Each step reflects learning-by-doing pilot, evaluate, standardise, and diffuse so that the Guide remains relevant amid shifting culinary and societal expectations (MICHELIN Guide UK Editorial Team, 2022). Mechanism 2: Environmental scanning and boundary spanning Application to Michelin: From inception, the Guide was a structured response to external trends early motorisation, tourism growth, and later, global fine-dining culture. Michelin constantly scanned user needs (e.g., motorists needing reliable wayfinding and services in 1900; later, diners seeking trusted assessments), entering new national markets (Belgium 1904, then broader Europe) and refining offerings accordingly. The Green Star emerged specifically from “field insights” gathered by inspectors about sustainability practices evidence of active sensing at the industry frontier and translating weak signals (seasonality, provenance, waste minimisation, energy use) into criteria that reshape the field (Daft et al., 2020; MICHELIN Guid