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BSBMGT515A Manage operational plan _Marking Guide
Assessment 2 – Developing an operational plan and planning resource acquisition

ASSESSMENT INSTRUCTIONS
Please complete the student details section.
This project consists of 2 PARTS – PART A and B
This assessment is one form of assessment type that is used to collect evidence and will count towards gaining competence toward this unit.
To demonstrate competence each question must be answered by the student.
You will be required to complete other relevant assessment tasks for this unit.
Evidence submission
1. PART A
– Requires you to submit an operational plan as detailed overleaf or as negotiated with your trainer.
Note: Where the student is engaged in a real workplace the assessment task may be related to a suitable
operational aspect in that workplace, provided the basic key points of this assessment are addressed.
2. PART B
– Requires you to submit a resource acquisition plan that clearly outlines the provisions for this and how resources will be managed effectively.

PART A Develop 0perational plan
The Hotel Futura management has adopted a proposal to utilise a sunny indoor section of the lobby as a service point for morning and afternoon teas. It fits all the legal requirements regarding the serving of food and after a cost-benefit analysis, it was seen to potentially create a lucrative new revenue stream in a previously revenue-neutral floor space.
As the Financial Controller, the next part of the operational planning phase requires you to do an analysis on the financial positions of two different options. The first option is to install a full espresso coffee service station in the designated area and the second option is to utilise the existing coffee facilities inside the busy 24 hour coffee shop outlet, situated 30 meters diagonally across the foyer.
Among other evaluation activities in the initial planning phase, a guest marketing survey was conducted, the trading figures for the coffee shop were analysed and the following data emerged:
• Initial estimated covers per lobby tea service per week = 250 customers
• Budgeted average spend per cover excluding including GST = $18.50
• Two existing food service attendants are allocated for 2.5 hours for each service period.
• One food service attendant will need to be hired to ensure the operation can operate 7 days a week.
• Each tea service operates for 2 hours only i.e. 10.00am-12.00pm and 2:30-4:30pm
• The existing low tables and comfortable lobby style seating are to be used so no other capital outlay is required to establish the revenue stream
• The room service kitchen prepares the sandwiches and delivers them to the pass in the pastry section of the main production kitchen, located directly behind the proposed outlet. Gâteaux and pastries are prepared and plated up by the pastry section
• The 2 food service attendants order and collect all food orders for this outlet from the pastry section pass in the main production kitchen, via a convenient service entry door located directly behind the proposed lobby tea area
• A set of service fridges in the front kitchen can be utilised for the storage and service of chilled alcoholic and non-alcoholic beverages.
Your Task:
Develop an operational plan which needs to include the following details:
Student responses may vary and should include a template/ format to incorporate and address the sub points below.
1. A description of the operation.
An outline describing the key business and overview of the operational activities
2. The aim of the operational plan – What are you trying to achieve?
A description what the operational planning intends to achieve, the key intentions, actions and intended outcomes.
3. A SWOT analysis of the business environment – This could include similar scenarios relevant to your area and must include legal requirements for this type of operation.
This section includes the rationale of the plan which needs to include and provide an overview of the researched external factors, e.g. economical, trends, competitors, market analysis as well as opportunities legal requirements etc.
4. A detailed overview of resource requirements and options:
Technology,
e.g. latest technology, trends, advantages/disadvantages, capacities etc.
Human Resources needs,
Evaluation of use of existing staff, hiring a new staff member (as mentioned above), training requirements, legal requirements, rostering, effectiveness etc.
An overview of financial requirements related to all resource requirements and options including financial requirements (given the first 3 months are used to establish the operation and are budgeted for). Using current trade equipment prices, analyse the most financially viable option for the hotel, either by purchasing or leasing and installing a full espresso coffee station or utilising the existing coffee facilities from the coffee shop outlet.
Responses may include an overview of calculation for expenditure, hiring, purchases, training, legislative requirements/ licences takings/turnover. A cost comparison hire versus purchase versus use of existing equipment.
5. A contingency plan with alternative options for each key aspect of the operational planning stages.
Responses need to include a plan B for each of the above key aspects including potential assessment of risk factors, cost effective alternatives for physical resources, alternatives for hiring staff e.g. casual, part-time etc., alternatives for procurement including long term savings if the operation would be e.g. not feasible following a certain period of operation.
6. The timeframes required to implement this project
Responses need to include an overview of the individual tasks a required to get the project to the operational stage with timeframes and dates including completion dates for each task.
7. The consultation requirements and provisions including timelines.
Responses could include communication points at given points e.g. to discuss recruitment options once facts have been researched and evaluated; at particular progression points which would require clarification or approval to proceed; approval of finance requirements etc.
8. The evaluation methods you will use to measure the performance of each aspect of this project.
Response may vary and could include a Gantt Chart to measure progress and timeliness; checklists listing all key aspects to be included and completed; etc.

Part B Planning Resource Acquisition
In this part of the assessment you are required to outline the processes and procedures you use for planning and managing the required physical and human resources. You are required to address the following aspects:
1. Discuss your findings for the different options for the coffee machine you have researched in Part A with the Executive chef and F&B manager in your workplace, or as a role play with fellow students and/or your trainer. Provide a script of the findings of discussions with the Executive Chef and the Food and Beverage Manager regarding the pros and cons of operating a high quality food and beverage service in each situation.
A brief script of the findings relating to the use or purchase of the coffee machine. What was discussed? What were the arguments and suggestions? What were the viability aspects? What were the considerations/discussions in terms of reliability/ volume/operational needs (for example potential overlaps for usage), ROI etc? Analysis? Feasibility?
2. Provide an overview of the Standard Operating Procedures which would be required to implement this operation with staff to ensure all operational and legal aspects are covered.
Responses vary and could include an overview of the different tasks associated with these operations:
• WHS requirements for cleaning procedures, Chemicals; manual handling, operation of a coffee machine, tray carrying, security aspects e.g. cash security, intoxicated persons etc.
• Hygiene requirements: personal; equipment; food safety
• RSA
• Financial transactions /Procedures
• Customer service/complaints/reporting etc.
3. Provide a job description for the role of a food service attendant for this particular operation. Which duties would this need to include and how will you ensure these are performed?
Example
Food Service Attendant Tasks
Pre-service During service Post-service
• Checks table linen and setting from the previous shift
• Polishes cutlery and glasses, checks cruets, bud vases and other tableware
• Cleans and sets up for service
• Attends briefing, collects order pad, instructions and allocated station • Welcomes customers and assists with seating, opens and places napkins, serves water, breads and butter
• Presents menus, explains specials, answers guest queries, makes recommendations and takes orders
• Serves food and beverages in accordance with the order
• Prepares accounts
• Assists guests as they vacate the table, bids farewell and thanks guests • Clears all tables of soiled crockery and cutlery
• Relays table settings according to the next shift requirements
• Empties rubbish bins and places in the designated disposal container
• Recycles glass, paper or other items in the appropriate recycling containers
• Conducts final check of front and back of house service areas before attending de-briefing and signing off
Responses include:
1. Briefings
2. Checklists
3. Provision in induction training
4. Supervision and feedback
5. Debriefings
6. Training needs analysis
7. Evaluation of feedback

Editable MS Word Document
Word Count: 3574 words including Template


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