BSBMGT517 Manage Operational Plan - Assessment Task 3

Assessment Task 3 - Unit Project (UP)

Instructions to complete this assessment task:

• This assessment task requires you to assume take on the role of the Restaurant manager in Foodictive restaurant.
• You are required to do following activities in this assessment task:

1. Prepare a report on planning and managing resource acquisition.
2. Prepare a report on monitoring and reviewing operational performance.
3. Participate in an interactive role play on mentoring and coaching of staff and making required changes to operational plan.

• This activity will require student to participate in an Interactive presentation (IP), assuming the role of the Restaurant Manager at Foodictive restaurant, detailed in the given scenario.
• Your assessor must assess the performance as per the performance criteria and checklist provided.
• You may attach a separate sheet if required.
• You must include the following particulars in the footer section of each page of the attached sheets:
  • Student ID or Student Name
  • Unit ID or Unit Code
  • Course ID or Course Code
  • Trainer and assessor name
  • Page numbers
• You must staple the loose sheets together along with the cover page.
• You must attach the loose sheets chronologically as per the page numbers.
• Correction fluid and tape are not permitted. Please do any corrections by striking through the incorrect words with one or two lines and rewriting the correct
• The premise of the project must be closely related to the previous assessment task.
• This submission must be well presented and follow the guidelines and instructions provided.
• Appropriate citations are required.
• All Veritas Institute Australia’s policies are in effect, including the plagiarism policy.

Resources required to complete the assessment task:

• Computer
• Internet
• MS Word
• Printer or e-printer
• Web conferencing tool (Microsoft Teams)
• Unit Assessment Pack
• Learner Guide
• Self-Study Guide

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Scenario:

In continuation to the scenario given in UAT2, following is the additional scenario for the task:

The operation plan for the function/ event room has been accepted by the management of the restaurant. After six months few gaps are identified. The Restaurant Manager found following requirements:

1. There is need of additional staff for the function/ event room. The following are the requirements for the additional staff:

• Additional chef: the annual pay of the additional chef will be $35,000
• DJ: the DJ will be performing on weekend nights. He will be paid $30,000 annually.
• Security guard on premises: two security guards will be on premises in the evening,  they will cost $25,000 each annually.
• Catering staff full time: five (5)  full time staff memebers are required to attend to the customers in function/ event room. The annual salary expense would be $ 100, 000.
• Bar tender: the annual pay will be around $ 40000.

2. Physical resources and services:

• Additional tables and chairs: $ 30, 000
• Decoration: $ 25000
• Cookware: $ 10, 000
• More cold storage equipment: $ 10, 000
• Self service equipment: $ 5000
• Suscription for songs: $ 2000 as a requirement for intellectual rights.

Task:

1. A) Prepare a report

The management of the restaurant has asked the Restaurant Manager to prepare a report on planning and managing resource acquisition.

Student must assume themselves as the Restaurant manager, and prepare a report on planning and managing resource acquisition.

Report must incorporate following points:

PRJ3.1: Establish strategies to recruit additional satff as per the restaurant’s human resource management policies, practices and procedures.

PRJ3.2: Establish strategies to acquire physical resources and services as per the organisational policies, practices and procedures.

PRJ3.3: Identify requirements for intellectual property rights and responsibilities in recruitment and acquisition of resources and services.

Student must use the given template1:

1. B) Prepare a report

It is found by the restaurant manager that staff are not well equiped with knowledge about handling events and functions. Sometimes they feel over burdened.They require training and support in managing events and functions.Additional requirement of extra security guards on weekends which will cost $ 50, 000 more annually. The finacial manager of the restaurant calcuulated the following figures for current year:

The following expenses should be incurred in current year and be included in associated finacial targets for spending:

• Additional staff : $ 2,30, 000
• Additional marketing: $ 30, 000
• Recruitment: $ 5000

The Finacial manager of the restaurant expects that the proposed strategy to be profitable over next five (5) years.

Profitability index over the next five years (PI): Present value of future cash flows

Present value of initial investment

The calculated Profitability index by the Financial Manager of the restaurant is 1.59.

The expected additional profit for the current year would be $ 5,00000.

Budget summary for the last year:

 The costs for additional training for staff will be $ 15, 000.

The restaurant has to recruit, induct and develop personnel in their roles.

The Restaurant Manager is asked by the management of the restaurant to prepare a report on monitoring and reviewing operational performance.

Student must assume themselves as the Restaurtant Manager and prepare a report on monitoring and reviewing operational performance.

Report must incorporate the following points:

PRJ3.4: Establish, monitor and review performance systems and processes to check progress of operational plan.

PRJ3.5: Evaluate budget and actual information to monitor and review profit and productivity performance.

PRJ3.6: Review and specify areas of under performance and recommend solutions for them.

PRJ3.7: Establish systems to manage procedures and records associated with documenting performance are managed as per the organisational requirements.

Student must use the given template 2:

Template 2:

1. C) Participate in an interactive role play

It is reported by one of the waitress, Judy, working in the function room that she feels very uncomfortable while serving drinks to drunkard people. She feels that they are rude and might misbehave with her. Also, the Restaurant Manager observed that the staff is not properly trained and need mentoring and coachin g while working in the function/ event room. They face problems like lack of confidence in front of the customers, bein rude sometimes and having not enough knowledge how to deal with very drunk customers.

Student must assume themselves as the Restaurant Manager and participate in an interactive role play on mentoring and coaching of staff and making required changes to operational plan. Trainer/ Assessor will act as the waitress, Judy. One of the classmates of the student will act as another staff memeber, John.

Role play must include the following:

PRJ3.8: Discuss about the mentoting procedures for the staff and possible training methods to be used to train staff.

PRJ3.9: Negotiate about variations to the operational plan and email the changes to relevant person ( trainer/ assessor) to seek their approval.