T-1.8.

Details of Assessment
Term and Year Time allowed
Assessment No 2 Assessment Weighting 50 %
Assessment Type Project Report
Due Date Room
Details of Subject
Qualification SIT50416 Diploma in Hospitality Management

Subject Name Operational Management

Details of Unit(s) of competency

Unit Code (s) and
BSBMGT517 Manage operational plan
Names
Details of Student
Student Name
College Student ID
Student Declaration: I declare that the work submitted is
my own and has not been copied or plagiarised from any
Student’s
person or source. I acknowledge that I understand the
Signature: ____________________
requirements to complete the assessment tasks. I am
also aware of my right to appeal. The feedback session
Date: _____/_____/_________
schedule and reassessment procedure were explained to
me.
Details of Assessor

Assessor’s Name

Assessment Outcome
Assessment
Competent Not Yet Competent Marks / 50
Result
Feedback to Student
Progressive feedback to students, identifying gaps in competency and comments on positive
improvements:
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_________________________________________________________________________

Assessor Declaration: I declare that I have

conducted a fair, valid, reliable and flexible
assessment with this student. Assessor’s
Signature: ___________________
Student attended the feedback session.
Student did not attend the feedback session. Date: _____/_____/________

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Purpose of the Assessment

Not Yet
The purpose of this assessment is to assess the student in the Competent
Competent
following learning outcomes: (C)
(NYC)
BSBMGT517 - Manage operational plan
1.1 Research, analyse and document resource requirements and develop an
operational plan in consultation with relevant personnel, colleagues and
specialist resource managers
1.2 Develop and/or implement consultation processes as an integral part of
the operational planning process
1.3 Ensure the operational plan includes key performance indicators to
measure organisational performance
1.4 Develop and implement contingency plans for the operational plan
1.5 Ensure the development and presentation of proposals for resource
requirements is supported by a variety of information sources and seek
specialist advice as required
1.6 Obtain approval for the plan from relevant parties and explain the plan to
relevant work team
2.1 Develop and implement strategies to ensure that employees are
recruited and/or inducted within the organisation’s human resources
management policies, practices and procedures
2.2 Develop and implement strategies to ensure that physical resources and
services are acquired in accordance with the organisation’s policies,
practices and procedures
2.3 Recognise and incorporate requirements for intellectual property rights
and responsibilities in recruitment and acquisition of resources and services
3.1 Develop, monitor and review performance systems and processes to
assess progress in achieving profit and productivity plans and targets
3.2 Analyse and interpret budget and actual financial information to monitor
and review profit and productivity performance
3.3 Identify areas of under-performance, recommend solutions and take
prompt action to rectify the situation
3.4 Plan and implement systems to ensure that mentoring and coaching are
provided to support individuals and teams to effectively, economically and
safely use resources
3.5 Negotiate recommendations for variations to operational plans and gain
approval from designated persons/groups
3.6 Develop and implement systems to ensure that procedures and records
associated with documenting performance are managed in accordance with
organisational requirements
Assessment / evidence gathering conditions
Each assessment component is recorded as either Competent (C) or Not Yet Competent (NYC). A
student can only achieve competence when all assessment components listed under “Purpose of the
assessment” section are recorded as competent. Your trainer will give you feedback after the completion
of each assessment. A student who is assessed as NYC (Not Yet Competent) is eligible for re-
assessment.
Resources required for this Assessment
 All documents must be created in Microsoft Word
 Upon completion, submit the assessment printed copy to your trainer along with assessment
coversheet
 Refer to the notes on eLearning to answer the task/s
 Any additional material will be provided by your Trainer
 Computer with relevant software applications and access to internet
 eLearning notes relevant to the tasks/questions
Instructions for Students
Please read the following instructions carefully

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 This assessment has to be completed In class At home

 The assessment is to be completed according to the instructions given by your assessor.
 Feedback on each task will be provided to enable you to determine how your work could be
improved. You will be provided with feedback on your work within two weeks of the assessment due
date. All other feedback will be provided by the end of the term.
 Should you not answer the questions correctly, you will be given feedback on the results and your
gaps in knowledge. You will be given another opportunity to demonstrate your knowledge and skills
to be deemed competent for this unit of competency.
 If you are not sure about any aspect of this assessment, please ask for clarification from your
assessor.
 Please refer to the College re-assessment policy for more information (Student handbook).

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GENERAL INSTRUCTIONS

There is one central case study with scenarios and 2 TASKS in this assessment.

You will have to respond to all the tasks by demonstrating your skills and knowledge within the assessment
guidelines and requirements. Certain templates available on e-learning are required to be used as stated
within the tasks to ensure you demonstrate the skills and knowledge. Students have the choice to create their
own templates or provide other form of evidences, however they must meet the required criteria.

TABLE OF CONTENT

Marks
CONTENT Pages Marks
Achieved
TASK 1 – Develop Operational Plan (Total of 30 Marks)
A. Operational Plan
10
B. Overview of the resource and acquisition 5
C. Contingency plan 5
D. Develop a proposal, and communicate, discuss and seek
3
approval
E. Proposed evaluation and monitoring methods 5
F. Current legislative requirements 2
TASK 2 – Plan and manage resource acquisition (Total of 20 Marks)
A. Human Resource and Physical resources 5
B. Script of pros and cons of operating a high-quality food and
3
beverage service
C. Strategy on the Standard Operating Procedure to ensure all
3
operational and legal aspects are covered.
D. Job description 3
E. Documentation and communication requirements to monitor
3
ongoing performance
F. Intellectual property rights and responsibilities in recruitment and
3
acquisition of resources and services
TOTAL 50
The learner is required to update and adjust the page numbers and topics based on the amount of their
content and the responses made to each task.

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INTRODUCTION
Management require the skills and knowledge to develop and monitor implementation of the operational plan
to provide efficient and effective workplace practices within the organisation’s productivity and profitability
plans.

Management at a strategic level requires systems and procedures to be developed and implemented to
facilitate the organisation’s operational plan

To do this you require high level communication and relationship building skills which are effectively required
to ensure that in the workplace the day-to-day work operations are sustained and profitable.

ORGANISATIONAL CONTEXT AND BACKGROUND INFORMATION

The Business
Business name: ACA Restaurant Cafe’
Business structure: Partnership
ABN: 2000000000
Business location: Located within ACA Hotel, 505 George Street Sydney NSW 2001
Date established: 1 July 2014
Business owner(s): Emma Supreme; Rufus Clarendon

Relevant owner experience

Rufus Clarendon has an MBA from the University of Melbourne and 15 years’ experience in financial
management and operating various small businesses, including restaurants and cafes.
Emma Supreme has two qualifications which includes Bachelor’s in Hospitality and Tourism Management
from Western Sydney University and Diploma of Marketing from Sydney TAFE with a 13 years’ experience in
Cafe’ Restaurant operations, customer service, sales and marketing.

Mission and Vision of ACA Café Restaurant

Passionate about ethically sourcing the finest hot and cold gourmet food and beverages with combining
unique culinary creations, exquisite décor and superior service provides a truly definitive dining experience.
Delivering with great care, improving the lives of people allowing all to eat, drink and dine from with friends
and family. Perfect place to start of the day valuing everyday lifestyle that assists to guide our strategic
direction and corporate planning.

Products/services
ACA Restaurant Cafe’ provides an impeccable, unique and compelling combination of café and restaurant
experience that associates 50 seating arrangements for breakfast, lunch and dinner cuisine with a new
function/party area accommodating 20 guests. It promises the consistently of high-quality level of expertise,
quality service and knowledge from 11 qualified and experienced employees.

ACA Café’ Restaurant provides:

 high excellence of a line of drinks and beverages for a wide range of delicious, wholesome breakfast
including confectionaries, Danish pastries, cakes and sweets
 hot and cold gourmet food and beverages
 an exhilarating menu for lunch and dinner philosophy of using natural seasonal flavours, enhanced by
classic technique and presents only the best and freshest ingredients with a selection of wines that
complement the quality cuisine

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You, as Joe Roux, have been the Manager of ACA Restaurant Cafe’ for over 2 years and have established
good relationships and communications with both your internal and external stakeholders.

ACA Restaurant Cafe’ is positively represented in the media and the community and is a trusted dining option
with a good reputation. The Business Summary Plan can be found on eLearning and can be referenced in
your responses.

Menu pricing is intended to position ACA Restaurant Cafe’ as slightly higher priced than its competitors. This
pricing strategy is intended to both increase revenue and underpin ACA Restaurant Cafe’s message of higher
quality

The restaurant café contains and provides the following guest services:

 Hot and cold beverage service

 Breakfast, Lunch and Dinner (including entrée and desserts options) dining option
 Seated table service
 Catering services
 Events / parties
 Take away counter and prepared sandwiches, pastries, muffins and cakes for take away
 Alcohol and non-alcohol cocktail services
 Complimentary Wi-Fi

Located on the bustling George Street, the restaurant cafe’ is instantly recognised for its accessibility and
central location, its ambient vibes and it further provides itself on its guest greeting and quick service
processes.

Assessment Task – Project Report

As the Manager of ACA Restaurant Cafe’ you, as Joe Roux, have been delegated the responsibility to
develop the operational plan and processes and procedures for planning and managing the resources
acquisition of ACA Restaurant Café’ by completing the following 2 tasks.

In order to complete these tasks, you are required to follow the instructions of the tasks and utilise the directed
templates as stated within this assessment. Relevant templates can be found on e-learning. You have the
choice to create your own templates for the report or provide other form of evidences, however, they must
meet the required criteria of this assessment. Please refer to the “Assessment Marking Criteria” at the end of
this assessment for your reference.

Assume the following scenario for ACA Restaurant Café;’ to complete this assessment.

Scenario

Presume that the management of ACA Restaurant Café’ has adopted a proposal to utilise a sunny indoor
section of the lobby as a service point for morning and afternoon teas.

As the Manager of ACA Restaurant Cafe’ the next part of the operational planning phase requires you, as Joe
Roux, to do an analysis on the financial positions of two (2) different options:

1. The first option is to install a full espresso coffee service station in the newly designated area in the
cinemas open lobby foyer area or;
2. The second option is to utilise the existing coffee facilities inside the busy 24-hour coffee shop outlet
of the café’ area, situated 30 meters diagonally across the foyer of your restaurant café’.

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 Manager, among other evaluation activities in the initial planning phase, a guest marketing survey was
conducted, the trading figures for the restaurant café’ were analysed and the following data emerged:

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a) Initial estimated covers per lobby tea service per week = 250 customers

b) Budgeted average spends per cover excluding including GST = $18.50

c) Two (2) existing food service attendants are allocated for 2.5 hours for each service period.

d) One food service attendant will need to be hired to ensure the operation can operate 7 days a week.

e) Each tea service operates for 2 hours only i.e. 10.00am-12.00pm and 2:30pm-4:30pm

f) The existing tables and comfortable lobby style seating are to be used so no other capital outlay is
required to establish the revenue stream

g) The restaurant café’ 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

h) The two (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

i) A set of service fridges in the front kitchen can be utilised for the storage and service of chilled alcoholic
and non-alcoholic beverages

TASK 1: DEVELOP OPERATIONAL PLAN 30 Marks

Your task is to:

Develop an operational plan.

You are required to use the templates provided: “HM_Template 1_Standard Operation Procedure”,
“HM_Template 2_Strategic & Operational Plan”, ” HM_Template 3_ Appendices 1-6”, ’ HM_Template 4_HR
Manual’ and the “HM_Template 5_ Job Description” (available on e-learning) to develop the plan, that
includes the following details and information for the proposal: (You may choose to create your own template,
however, it must meet the required criteria)

A. The Operation plan must include: (HM_Template 1_Standard Operation Procedure and Business
Summary Plan) 10 Marks

 Cover Page

 Table of Contents

 Business Description and Overview

 Key Stakeholders: Organisational Chart

 The aim of the operational plan – What are you trying to achieve?

 Mission Statement

 Values Statement

 Vision Statement

 Organisational Goals

 Organisational objectives

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 Strategies and Actions

 SWOT Analysis of the Organisation: This could include similar scenarios relevant to your area and
must include legal requirements for this type of operation.

 Pest Analysis: This could include similar scenarios relevant to your area and must include legal
requirements for this type of operation.

 Contingency Plans

 Conclusions and Recommendations

B. Provide a detailed overview (400-500 words) of the resource and acquisition requirements and options:
5 Marks

 Technology (HM_Template 4_HR Manual)

 Human Resources needs including recruiting, inducting and developing personnel within the
organisation’s human resources management policies, practices and procedures (HM_Template
4_HR Manual)

 Acquiring physical resources and services

 An overview of financial requirements related to the Human Resources and Physical resources
required (HM_Template 4_HR Manual)

 Resource options including financial requirements (given the first three (3) months are used to
establish the operation and are budgeted for). (HM_Template 4_HR Manual)

 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 (HM_Template 4_HR Manual)

 Requirements for intellectual property rights and responsibilities in recruitment and acquisition of
resources and services which could include the use of logos, brands, products, images and/or trading
names (HM_Template 3_ Appendix 3)

 Monitoring and documenting performance. (HM_Template 3_ Appendix 1)

C. Develop a contingency plan with alternative options for each key aspect of the operational planning
stages. (HM_Template 3_ Appendix 2) 5 Marks

D. Develops a proposal, and communicates, discusses and seeks approval from the Trainer (acting as the
relevant personnel/stakeholders). During the discussion the student must further explain the proposed
consultation requirements and provisions for implementation including: 3 Marks

 The Timelines proposed to implement and manage this project (HM_Template 4_HR Manual)

 The Communication Methods and strategies they will use with relevant stakeholders (HM_Template
3_ Appendix 5)

 How they will negotiate variations of the operational plan (HM_Template 3_ Appendix 4)

 Discusses the Strategies and methods they will use to engage work teams

E. List proposed evaluation and monitoring methods including the recommended key performance
indicators and performance benchmarks that you will use to measure the performance of each aspect of

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this project. (HM_Template 3_ Appendix 1)

5 Marks

F. Addresses current legislative requirements including Council Approvals for installation of the espresso
machines, Food Safety Accreditation, Human Resource Management and Work Health and Safety
requirements and considerations (HM_Template 4_HR Manual) 2 Marks

TASK 2: PLANNING RESOURCE ACQUISITION 20 Marks

Your task is to:

Outline the processes and procedures you use for planning and managing the required physical and human
resources.

To complete this task, you are required to reference, and where appropriate, use the following the handouts
and supporting documents:

Document 1 HM_Template 4_HR Manuall

Document 2 HM_Template 3_ Appendix 1: Performance Review Plan (CSS and KPIs)

Document 3 HM_Template 3_ Appendix 2: Risk Management Contingency Plan

Document 4 HM_Template 3_ Appendix 3: Resource Acquisition and Management

Document 5 HM_Template 3_ Appendix 4: Operational plan variance advice and approval

form

Document 6 HM_Template 3_ Appendix 5: Project Approval Form

Document 7 HM_Template 3_ Appendix 6: Communication Plan

Document 8 HM_Template 5_ Job Description

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You are required to address the following aspects: stated templates must be used

A. Discuss your findings including the Human Resource and Physical resources required for the coffee
machine you have researched in Task 1 with your Trainer who will assume the Manager role
(HM_Template 4_HR Manual)
5 Marks

B. Provide a script of the details that were discussed and the findings of discussions with the 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 two (2) staff. (HM_Template 4_HR Manual) 3 Marks

C. Detail your strategy on the Standard Operating Procedure for the Standard Operating Procedures which
would be required to implement this operation with staff to ensure all operational and legal aspects are
covered. (HM_Template 4_HR Manual) 3 Marks

D. Develop a job description, using the provided template, 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? (HM_Template 5_ Job Description) 3 Marks

E. Provide an overview of the documentation, communication requirements and any other strategies you will
use to ensure performance initially and monitor ongoing performance (HM_Template 3_ Appendix 6)
3 Marks

F. Explain the requirements for intellectual property rights and responsibilities in recruitment and acquisition
of resources and services which could include the use of logos, brands, products, images and/or trading
names (HM_Template 3_ Appendix 2) 3
Marks

ASSESSMENT MARKING CRITERIA CHECKLIST

Develop and implement an operational plan using a variety of information sources and consultation
(including using specialist advice if required) which includes:

i. Resource requirements
ii. Key performance indicators
iii. Monitoring processes
iv. Contingency plans

Communicate effectively with relevant stakeholders to explain the plan and supporting information, seek
approvals, negotiate variations and engage work teams

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Develop and implement strategies to achieve the operational plan within the organisation’s policies,
practices and procedures including:

i. Recruiting, inducting and developing personnel

ii. Acquiring physical resources and services
iii. Protecting intellectual property
iv. Making variations to the plan
v. Monitoring and documenting performance

KNOWLEDGE EVIDENCE

Describe models and methods for operational plans

 Using indicators: It's critical to pick the right key performance indicators. Key indicators  help you
project into the future, are more beneficial than trailing indicators, or historical data, since they
allow you to make changes as you go.
 Prioritising the goal of the organization: The easier an operations strategy is to implement, the
more likely it is to be successful. Prioritize your goals and focus on the most crucial ones to
avoid generating an overly detailed operations strategy. Concentrate on three to five activities
that are likely to contribute to your long-term objectives, and then create metrics to track your
progress

Explain the role of an operational plan in achieving the organisation’s objectives

The activities and targets that the organization will pursue in order to achieve the strategic plan's goals
and objectives are outlined in an operational plan. It serves as the foundation for a company's day-to-day
operations. The Operational Plan's goal is to give organization employees a clear image of their activities
and responsibilities in relation to the organization's goals. It guarantees that a baseline for attaining these
short-term goals is in place.

Explain budgeting processes

The process of creating a budget is referred to as budgeting. This process involves budget planning and
forecasting, implementation, monitoring and control, and finally budget evaluation. A budget is necessary
for any business. Budgeting allows an organization to plan and prepare its budgets for a specific period
of time. It entails going over previous budgets, identifying and estimating revenue for the coming period,
and allocating funds to specific costs.

List alternative approaches to developing key performance indicators to meet business objectives

 Strategic approach
 Operational or bottom-up approach
 Leading indicators
 Lagging indicators

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Outline the legislative and regulatory context relevant to the operational plan of the organisation

 Health and safety legislation

 Privacy legislation
 Australian consumer law
 Workplace relations legislation
 Anti-discrimination and equal opportunity legislation

Outline the organisation’s policies, practices and procedures that directly relate to the operational plan.

 Budgeting policy
 Human resource recruitment policies
 Organizational culture and structure
 Workplace practices
 Code of conduct and ethics
 Workplace safety

Task 1: OPERATIONAL PLAN

Operational management plan of ACA restaurant café

Table of Contents

Executive Summary

ACA restaurant café is planning to extend the business with the proposal to utilise a sunny indoor section
of the lobby as a service point for morning and afternoon teas. As the Manager of ACA Restaurant Cafe',
have the responsibility to tasked with developing the operational plan, methods, and procedures for
planning and managing ACA Restaurant Cafe’s resource acquisition by completing the two tasks.

Business Description and Overview

Rufus Clarendon and Emma Supreme are the owner of the CFA restaurant café. ACA Restaurant Cafe'
offers a flawless, one-of-a-kind, and appealing café and restaurant experience that includes 50 seating
arrangements for breakfast, lunch, and dinner meals, as well as a new function/party room that can
accommodate up to 20 guests. It guarantees a high-quality level of expertise, service, and knowledge
from 11 qualified and experienced individuals on a consistent basis.

Key Stakeholders: Organisational Chart

Owners: Rufus Clarendon and Emma Supreme

Manager: Joe ROux

Total Employees: 11

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The aim of the operational plan – What are you trying to achieve?

 The first alternative is to set up a full espresso coffee service station in the cinema's open lobby
foyer space, which has recently been designated or
 The second alternative is to use the existing coffee facilities located 30 meters diagonally across
the foyer of your restaurant café' in the busy 24-hour coffee shop outlet of the café' area.

Mission Statement

To provide finest hot and cold food and gourmet cuisine and beverages, the restaurant offers a really
unforgettable dining experience by combining innovative culinary delights, stunning décor, and
exceptional service.

Values Statement

To deliver the service to the customer with the great care passionately and ethically improving the lives
of people with their friends, and family.

Vision Statement

To make the ideal spot to begin the day by valuing everyday life and guiding our strategic direction and
business planning.

Objectives

The primary objectives of the project are to find the perfect alternative to use the sunny indoor section of
the lobby. The other objectives of the project report are

 To estimate the total budget for the both alternatives

 To maintain the human resources requirement
 To find the best technological alternatives
 To operate and monitor key performance indicators, and contingency plans

Strategies and Actions

Strategies:

 Identification of all the required objectives, resources and measurements of success

 Align the plan details with the strategic vision
 Prioritize and focus

Actions:

 Outline the targets and activities required to achieve by the organization’s aims and objectives
 To provide framework or the operational activities
 Develop a strategic plan
 Prioritise the objectives
 Use leading indicators
 Use effective communication model

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SWOT Analysis

Strength Weakness

Opportunity Threat

PEST Analysis

Political factors

Economic factors

Social factor

Technological factor

Contingency Plan(s)

Conclusions and Recommendations

References (APA Referencing Style)

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Supporting Evidence and Appendices

1. ____________________ _________

2. ______________ _______________

3. ____________ _________________

4. ______________ _______________

A detailed overview of the resource requirements and options:

i. Technology
ii. Human Resources needs,
iii. Physical Resources required
iv. An overview of financial requirements
v. Requirements for intellectual property rights and responsibilities in recruitment and acquisition of
resources and services,

SWOT Analysis of the Organisation: This could include similar scenarios relevant to your area and must
include legal requirements for this type of operation.

PEST Analysis: This could include similar scenarios relevant to your area and must include legal
requirements for this type of operation.

Provides Contingency Plans with alternative options for each key aspect of the operational planning
stages.

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Develops a proposal, and communicates, discusses and seeks approval from the Trainer (acting as the
relevant personnel/stakeholders)

Trainer played the role of: __________________ _____ ____________

During the simulation, and discussion, with the trainer the student explains the consultation requirements
and provisions for implementation including:

 The Timelines proposed to implement and manage this project

Examples provided: _____________________________ _____________

During the simulation, and discussion, with the trainer the student explains the consultation requirements
and provisions for implementation including:

 The Communication Methods and strategies used with relevant stakeholders

Examples provided: ________________ __________________ _______

During the simulation, and discussion, with the trainer the student explains the consultation requirements
and provisions for implementation including:

 How they will negotiate and communicate variations

Examples provided: _______________________ _____________ _____

During the simulation, and discussion, with the trainer the student explains the consultation requirements
and provisions for implementation including:

 Discusses and provides examples the Strategies and methods to engage work teams

Examples provided: ________________ ___________ _________

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Using HM_Template 3_ Appendix 1 lists proposed evaluation methods including the recommended key
performance indicators and performance benchmarks that they will use to measure the performance of
each aspect of this project.

Includes completed: HM_Template 1_Standard Operation Procedure, Business Summary Plan,

HM_Template 3_ Appendices 1 - 6, HM_Template 4_HR Manual & HM_Template 5_ Job Description as
supporting documents of the Operational Plan

Addresses current legislative requirements including:

i. Council Approvals
ii. Food Safety Accreditation and Licenses
iii. Human Resources
iv. Work Health and Safety requirements and considerations

Task 2: PLANNING RESOURCE ACQUISITION

Develops a proposal, and communicates, discusses and seeks approval from the Trainer (acting as the
relevant personnel/stakeholders)

Trainer played the role of: ____________________ _______________

Provides the script of the details that were discussed above 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 (Completed in Task 1)

Provides a detailed strategy and 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.

Provides a job description for the role of a food service attendant for this particular operation.

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Provides an overview of the documentation, communication requirements and any other strategies

Explains how you will recognise and incorporate requirements for intellectual property rights and
responsibilities in recruitment and acquisition of resources and services

Includes completed: HM_Template 3_ Appendices 1 - 6, HM_Template 4_HR Manual & HM_Template

5_ Job Description as supporting documents of the Operational Plan

THE OVERALL PERFORMANCE WAS COMPETENT

Assessment Marking Criteria – your lecturer will use this matrix to assess your satisfactory
competence.

Insufficient Satisfactory Sufficient High level of Exceptional level of

information information information information information
Task 1A: provided provided provided with a provided provided
Operational Plan clear demonstrating a demonstrating a
understanding of clear thorough
10 Marks content understanding of understanding of
content. content.
<5 5 5.5-6.5 7-8 8.5-10
Insufficient Satisfactory Sufficient High level of Exceptional level of
information information information information information
provided provided provided with a provided provided
Task 1B:
clear demonstrating a demonstrating a
Overview of the
understanding of clear thorough
resource and
content understanding of understanding of
acquisition
content. content.
5 Marks
<2.5 2.5 2.5-3 3.5-4.5 4.5-5
Insufficient Satisfactory Sufficient High level of Exceptional level of
information information information information information
provided provided provided with a provided provided
clear demonstrating a demonstrating a
Task 1C:
understanding of clear thorough
Contingency
content understanding of understanding of
plan.
content. content.
5 Marks

<1.5 1.5 1.5-2 2-2.5 2.5-3

Insufficient Satisfactory Sufficient High level of Exceptional level of
Task 1D: information information information information information

HM_Operational Management, Assessment Task II_v2 Page 18

Last updated on 16th Sept 2019
 T-1.8.1

Develop a provided provided provided with a provided provided

proposal, and clear demonstrating a demonstrating a
communicate, understanding of clear thorough
discuss and seek content understanding of understanding of
approval content. content.

3 Marks

<1.5 1.5 1.5-2 2-2.5 2.5-3

Insufficient Satisfactory Sufficient High level of Exceptional level of
Task 1E: information information information information information
Proposed provided provided provided with a provided provided
evaluation and clear demonstrating a demonstrating a
monitoring understanding of clear thorough
methods content understanding of understanding of
content. content.
5 Marks

<2.5 2.5 2.5-3 3.5-4.5 4.5-5

Insufficient Satisfactory Sufficient High level of Exceptional level of
Task 1F: information information information information information
Current provided provided provided with a provided provided
legislative clear demonstrating a demonstrating a
requirements understanding of clear thorough
content understanding of understanding of
2 Marks content. content.

<1 1 1.25 – 1.5 1.5-1.75 1.75-2

Insufficient Satisfactory Sufficient High level of Exceptional level of
Task 2A: information information information information information
Human Resource provided provided provided with a provided provided
and Physical clear demonstrating a demonstrating a
resources understanding of clear thorough
content understanding of understanding of
5 Marks content. content.

<2.5 2.5 2.5-3 3.5-4.5 4.5-5

Insufficient Satisfactory Sufficient High level of Exceptional level of
Task 2B: information information information information information
Script of pros provided provided provided with a provided provided
and cons of clear demonstrating a demonstrating a
operating a high- understanding of clear thorough
quality food and content understanding of understanding of
beverage service content. content.

3 Marks

<1.5 1.5 1.5-2 2-2.5 2.5-3

Insufficient Satisfactory Sufficient High level of Exceptional level of
Task 2C: information information information information information
Strategy on the provided provided provided with a provided provided
Standard clear demonstrating a demonstrating a
Operating understanding of clear thorough
Procedure to content understanding of understanding of
ensure all content. content.
operational and
legal aspects are
covered.

3 Marks

<1.5 1.5 1.5-2 2-2.5 2.5-3

Insufficient Satisfactory Sufficient High level of Exceptional level of
Task 2D: information information information information information
Job description provided provided provided with a provided provided
clear demonstrating a demonstrating a
3 Marks understanding of clear thorough
content understanding of understanding of

HM_Operational Management, Assessment Task II_v2 Page 19

Last updated on 16th Sept 2019
 T-1.8.1

content. content.
<1.5 1.5 1.5-2 2-2.5 2.5-3
Insufficient Satisfactory Sufficient High level of Exceptional level of
Task 2E: information information information information information
Documentation provided provided provided with a provided provided
and clear demonstrating a demonstrating a
communication understanding of clear thorough
requirements to content understanding of understanding of
monitor ongoing content. content.
performance

3 Marks

<1.5 1.5 1.5-2 2-2.5 2.5-3

Insufficient Satisfactory Sufficient High level of Exceptional level of
Task 2F: information information information information information
Intellectual provided provided provided with a provided provided
property rights clear demonstrating a demonstrating a
and understanding of clear thorough
responsibilities in content understanding of understanding of
recruitment and content. content.
acquisition of
resources and
services

3 Marks

<1.5 1.5 1.5-2 2-2.5 2.5-3

HM_Operational Management, Assessment Task II_v2 Page 20

Last updated on 16th Sept 2019