62275 – Assignment Assessment TaskTask 2Task Name Operations

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Assignment :
Assignment Name Operations AssignmentType of task AssignmentTask Number 2 of 2Where you will work on your task The Gordon, in classTime available to complete this assessment 62 days Due date 8/12/2020Purpose of this task To demonstrate the monitoring and improvement of workplace operations. Planning and organising workflow from setup, costing, coordinating and monitoring and supporting team members. Solving problems and making decisions that solve immediate and long term problems.What you are requiredto prepare, do or make Complete the organisation of the business partners needs in line with financial and legal obligations to the employer and employeeSpecial requirements(eg requirements) Assignment must be word processedWhat and knowledge you need to demonstrate Be able to plan and organise workflow for a team operation or activity that takes into account the following contingencies.- Delays and time difficulties- Difficult customer service situation- Equipment breakdown or technical failure- Financial resources- Staffing levels and skill profiles- Staff performance- Procedural requirements- Product development and marketingMonitor and respond to team based operational and service issues during the above situationsComplete organisational records for the following operations- Performance reports- Staff recordsYou will need access to these resources Assignment information, Power-point Presentations, Classroom, Computer Lab, Internet AccessYour teacher will provide the following resourcesAssignment information, Power-point Presentations, Classroom, Computer Lab, Internet AccessTo submit this task Complete and analyse the following scenario and make informed decisions on how it can be best executed.Operations AssignmentBackground Information – Cert IV in Commercial Cookery & Cert IV in PatisserieThe partners who own the 80 seat restaurant where you work as Kitchen Manager have decided to reappraise the staffing levels of the kitchen. They say there are too many hours being wasted through idle staff and as a result the bottom line of the business is suffering. They say the efficiency of the kitchen has to be analysed and it is claimed there is a 10% improvement needed in performance.You are required to investigate this request to see if workplace operations can be modified to meet their requests and how you would instigate these changes for organised work flow.(Use 2 as an example of what the partners are talking )You will need to write an operational plan (workflow plan) based on Event 21. Describe how you would monitor the work hours of the kitchen team and the efficiency involved in those hours leading up to the event – this would also mean you need to identify relevant problems associated with adjusting staff levels to attain the requested improvement (including a reworked basic roster of staff classifications, sections and hours worked – taking into account breaks- you have 3 days of staff wages to trial, setup, organise, coordinate and the function) You will need to reduce wages by at least 10%2. In your new plan, you must show the delegation process that will be involved. What tasks will you be assigning to what areas, what days and to which staff. – Overall 3 day operational workflow plan which incorporate the major prep tasks for each area.3. How you plan to deal with a difficult customer service situation like an unexpected vegan, vegetarian, allergy and religious requirements within the new menu.4. How you plan to take into account that many of the service fridges within the restaurant kitchen are not working, how will you maintain Food Safety throughout the 3 day period.5. Will training be necessary to accommodate the staffing levels and skills profile of the Front of House Team – how will you get around this problem, what resources could you utilise to help you with this issue.6. How you plan on gathering feedback for product development and how you would suggest marketing these events it in the future7. Complete a Staff Performance Report on how each staff member performed (including yourself) with following the above 1-6 situations to help with future trainingThis report needs to be Word processed and set-out in a logical format that can be easily used as a reference point when setting up the next event. It will need to contain all the above points included in the report and the ways you plan on getting around each scenario.Roster for Certificate IV Commercial Cookery/Certificate IV Patisserie Event 2Name of Employee Position and Classification Hourly Rate Tuesday Wednesday Thursday Gross Wages(Management) (594.48)John Smith Head ChefCook (Grade 6) (Full Time) $24.77 8:00 – 12:00(4H)13:00 – 17:00(4H)($198.16) 8:00 – 12:00(4H)13:00 – 17:00(4H)($198.16) 8:00 – 12:00(4H)13:00 – 17:00(4H)($198.16) $594.48(Larder) ($1225.20)Mary Johnstone Chef de PartieCook (Grade 5) (Full Time) $24.12 8:00 – 12:00(4H)13:00 – 17:00(4H)($192.96) 8:00 – 12:00(4H)13:00 – 17:00(4H)($192.96) 8:00 – 12:00(4H)13:00 – 17:00(4H)($192.96) $578.88Ben Paul Cook (Grade 3)(Casual) $26.93 8:00 – 12:00(4H)13:00 – 17:00(4H)($215.44) 8:00 – 12:00(4H)13:00 – 17:00(4H)($215.44) 8:00 – 12:00(4H)13:00 – 17:00(4H)($215.44) $646.32(Mains/Grill) ($1871.52)Peter Eddie Chef de PartieCook (Grade 5) (Full Time) $24.12 8:00 – 12:00(4H)13:00 – 17:00(4H)($192.96) 8:00 – 12:00(4H)13:00 – 17:00(4H)($192.96) 8:00 – 12:00(4H)13:00 – 17:00(4H)($192.96) $578.88Sarah Francis Cook (Grade 3)(Casual) $26.93 8:00 – 12:00(4H)13:00 – 17:00(4H)($215.44) 8:00 – 12:00(4H)13:00 – 17:00(4H)($215.44) 8:00 – 12:00(4H)13:00 – 17:00(4H)($215.44) $646.32Steve Smith Cook (Grade 3)(Casual) $26.93 8:00 – 12:00(4H)13:00 – 17:00(4H)($215.44) 8:00 – 12:00(4H)13:00 – 17:00(4H)($215.44) 8:00 – 12:00(4H)13:00 – 17:00(4H)($215.44) $646.32(Pastry/Breads) ($1225.20)John James Chef de PartieCook (Grade 5) (Full Time) $24.12 8:00 – 12:00(4H)13:00 – 17:00(4H)($192.96) 8:00 – 12:00(4H)13:00 – 17:00(4H)($192.96) 8:00 – 12:00(4H)13:00 – 17:00(4H)($192.96) $578.88Tracy Rose Cook (Grade 3)(Casual) $26.93 8:00 – 12:00(4H)13:00 – 17:00(4H)($215.44) 8:00 – 12:00(4H)13:00 – 17:00(4H)($215.44) 8:00 – 12:00(4H)13:00 – 17:00(4H)($215.44) $646.32TOTAL $4916.40Assessment Task 2 – FeedbackTask Name Operations AssignmentRequirements of this task SatisfactoryYes No1. Staff roster of how the hours would be allocated over the 3 day period, staff section allocation and legal requirements met as per Award2. Logical 3 day workflow plan of major tasks to be undertaken on which days and which sections and staff are allocated to each3. A structured contingency plan on how the team will deal with any difficult customer service situations like dietary requirement or allergies. (Potential menu variations)4. How your team is going to take into account equipment failure and maintain FSANZ standards5. Staff training procedures that will be needed in order to execute your operational plan for a great outcome and customer satisfaction.6. How your team plans on gathering feedback in order to develop and market future events7 Organisations records of overall performance of plan and staff in each of the above criteriaFeedbackAttempt Number ? First submission? Second submission? Late submissionReasonable adjustment applied ? No? Yes (briefly describe)Outcome ? Satisfactory? UnsatisfactoryFeedbackAssessor’s Name Michael Davis Signature Date 8/12/2020’s Name Signature DateUnit Outcome Summary Sheet – File copyStudent InformationStudent’s Name Student ID No.Student rights If you have any questions about the assessment outcome you should firstly speak to your trainer. If this conversation does not resolve your concern, you can appeal the decision within ten working days of the date below by sending an email to qualityassurance@gordontafe.edu.auStudent declaration I certify that the work completed and submitted for these assessment tasks is my own work and that where other people’s work or contribution is part of this assessment, it has been clearly identified in the assessment and that person’s role or source of the information has been acknowledged.Subject InformationCourse SIT40516 Certificate IV in Commercial Cookery SIT40716 Certificate IV in PatisserieUnit of Competency SITXMGT001 Monitor work operationsProgram Area Living WellHospitality, Tourism, Events & CookeryAssessment Information 1st Attempt 2nd AttemptTask 1 SITXMGT001 Monitor work operations? Satisfactory? Not Satisfactory? Not required? Satisfactory? Not SatisfactoryTask 2 Operations Assignment? Satisfactory? Not Satisfactory? Not required? Satisfactory? Not SatisfactoryFeedbackOverall Unit Outcome ? Incomplete (W) ? Competent ? Not Yet CompetentFeedback on overall unitAssessor’s Name Michael Davis Signature DateStudent’s Name Signature DateEmployer Competency Confirmation Sign-offEmployer’s Name Signature DateUnit Outcome Summary Sheet – Student copyStudent InformationStudent’s Name Student ID No.Student rights If you have any questions about the assessment outcome you should firstly speak to your trainer. If this conversation does not resolve your concern, you can appeal the decision within ten working days of the date below by sending an email to qualityassurance@gordontafe.edu.auStudent declaration I certify that the work completed and submitted for these assessment tasks is my own work and that where other people’s work or contribution is part of this assessment, it has been clearly identified in the assessment and that person’s role or source of the information has been acknowledged.Subject InformationCourse SIT40516 Certificate IV in Commercial Cookery SIT40716 Certificate IV in PatisserieUnit of Competency SITXMGT001 Monitor work operationsProgram Area Living WellHospitality, Tourism, Events & CookeryAssessment Information 1st Attempt 2nd AttemptTask 1 SITXMGT001 Monitor work operations? Satisfactory? Not Satisfactory? Not required? Satisfactory? Not SatisfactoryTask 2 Operations Assignment? Satisfactory? Not Satisfactory? Not required? Satisfactory? Not SatisfactoryFeedbackOverall Unit Outcome ? Incomplete (W) ? Competent ? Not Yet CompetentFeedback on overall unitAssessor’s Name Michael Davis Signature DateStudent’s Name Signature DateEmployer Competency Confirmation Sign-offEmployer’s Name Signature Date

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