Recent Question/Assignment

Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) BSBMGT517 Manage operational plan
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Short Answers
Assessment 2 Project 1
Assessment 3 Project 2
Assessment conducted in this instance: Assessment 1 0 2 1 3 0
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No 0 No further information required
Yes 0 Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your ability to:
• develop and implement an operational plan using a variety of information sources and consultation (including using specialist advice if required) which includes:
o resource requirements
o key performance indicators
o monitoring processes
o contingency plans
• communicate effectively with relevant stakeholders to explain the plan and supporting information, seek approvals, negotiate variations and engage work teams
• develop and implement strategies to achieve the operational plan within the organisation’s policies, practices and procedures including:
o recruiting, inducting and developing personnel
o acquiring physical resources and services
o protecting intellectual property
o making variations to the plan
o monitoring and documenting performance.
Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.
Place/Location where assessment will be conducted including timeframes for completion
RTO to complete
Resource Requirements
Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the management and leadership field of work and include access to:
• relevant legislation and regulations
• workplace documentation and resources
• case studies and, where possible, real situations
• interaction with others.
Templates (located in student assessment folder
“Strategic_Plan_template” located in the student assessment folder or a template currently used in the organisation or as instructed.
“HR Manual template”
Instructions for assessment including WHS requirements
Assessment 2 consists of a project comprising of 2 parts, Part A and Part B.
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.
Requires you to submit a resource acquisition plan that clearly outlines the provisions for this and how resources will be managed effectively.
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 task must be completed and the relevant question must be answered by the student.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment:
First Attempt 0
2nd Attempt 0
3nd Attempt 0
Extension 0 – Date: / /
Project 1 Part B 0
Satisfactory 0 Not Yet Satisfactory 0
Satisfactory 0 Not Yet Satisfactory 0
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /
Assessment 2
Part A Develop operational 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 using a suitable template which needs to include the following details:
1. A description of the operation.
2. The aim of the operational plan – What are you trying to achieve?
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.
4. A detailed overview of resource requirements and options:
• Technology,
• Human Resources needs,
• 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,
• Requirements for intellectual property rights and responsibilities in recruitment and acquisition of resources and services.
5. A contingency plan with alternative options for each key aspect of the operational planning stages.
6. The timeframes required to implement this project
7. The consultation requirements and provisions including timelines.
8. The evaluation methods you will use to measure the performance of each aspect of this project.

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 details that were discussed and 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. Depending on your training situation this may be completed in form of observation of your discussion with the 2 staff.
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.
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 by the staff member? Provide an overview of the documentation, communication requirements and any other strategies you will use to ensure performance initially and monitor ongoing performance.