BSBRSK501 Manage Risk V1.

Course Details

Course Name Diploma of Hospitality

Unit(s) of competency

Unit Code (s) BSBRSK501 Manage Risk

and Names

Assessment Details

Term and Year T4 2018 Time allowed

Assessment No Ass 1 Assessment Weighting

Assessment
Descriptor

Due Date 12/10/18 Extension (if approved)

Re-Assessment Details

Term and Year Time allowed

Assessment No Re-assessment Fee Paid?

Assessment Type

Due Date No Extension

Student Details and Declaration

Student Name Patrick Morelli

Student ID 201861750 Trainer/Assessor’ Anthony Broad

s Name

Student Declaration: Signature: __MPatrick_______

a. I declare that the work submitted is my own and has
not been copied or plagiarised from any person or Date: __31____/_10___/__18____
source.
b. I have not submitted any part of this assignment
previously as part of another unit/course.
c. I acknowledge that I understand the requirements to
complete the assessment tasks.
d. The assessment process including the provisions
for re-submitting and academic appeals were

Trainer Resource: Risk Management Version 1.2 © Reece Thomas, 2016

BSBRSK501 Manage Risk V1.2
explained to me and I understand these processes.

Assessment Outcome - To be completed by the Assessor

Assessor’s Name Anthony Broad

Results Satisfactory Not Satisfactory Marks:

Re-assessment
Due Date:
eligibility Yes No

This assessment First Attempt 2nd Attempt Late Penalty__________

FEEDBACK TO STUDENT
Progressive feedback to students, identifying gaps in competency and comments on positive improvements:

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

Student Declaration: I declare that I have been Assessor Declaration: I declare that I have
assessed in this unit and I have been advised of my conducted a fair, valid, reliable and flexible
result. I am also aware of my right to appeal and the assessment with this student, and I have provided
reassessment procedure. appropriate feedback

Signature: ______PMorelli________________ Student did not attend the feedback session.

Feedback provided on assessment.
Date: __31__/__10___/_18____
Signature: ____________________________
Date: ____/_____/_____

FEEDBACK TO STUDENT (FOR REASSESSMENTONLY)

Trainer Resource: Risk Management Version 1.2 © Reece Thomas, 2016

 BSBRSK501 Manage Risk V1.2

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

Student Declaration: I declare that I have been re-
assessed in this unit and I have been advised of my
result. I am also aware of my right to appeal.
Signature: _____PMorelli______________
Date: _31___/_10____/_18____
Assessor Declaration: I declare that I have
conducted a fair, valid, reliable and flexible
assessment with this student, and I have provided
appropriate feedback
Student did not attend the feedback session.
Feedback provided on assessment.

Signature: ____________________________
Date: ____/_____/_____

****************************** End of Cover Sheet *****************************

Assessment Activity
(Formative)

BSBRSK501
Course: Manage Risk

STUDENT NAME
Patrick Morelli

STUDENT ID. NUMBER

201861750

ASSESSOR NAME

Trainer Resource: Risk Management Version 1.2 © Reece Thomas, 2016

 BSBRSK501 Manage Risk V1.2

INDIVIDUAL
ASSESSMENT FINAL
RESULT ASSESSMENT S◻ NS ◻ C ◻ NYC ◻
ACTIVITY RESULT
RESULT

ASSESSOR FEEDBACK

I have received the Assessment Feedback on____________________________ (DATE)

STUDENTS SIGNATURE x

ASSESSOR SIGNATURE DATE 31/10/18

DOCUMENT CONTROL

Version Date Author Comments

1.0 8th August 2016 Reece Thomas ▪ Original

ASSESSMENT INSTRUCTIONS

Assessment Overview Format: Case Study

Total Marks
Students undertaking this assessment must
demonstrate competency as per the Training Package
or accredited course requirements, guidelines and rules.

Academies Australasia Polytechnic’s VET Programs

observes the following grading scheme for the below
assessment:

Trainer Resource: Risk Management Version 1.2 © Reece Thomas, 2016

BSBRSK501 Manage Risk V1.2

Competency based assessment is a process where an

assessor works with you to collect evidence of
competence, using the benchmarks provided by the unit
standards that comprise the national qualifications.

Time Allocated Trainer Discretion

RISK MANAGEMENT
ASSESSMENT ACTIVITY: CASE STUDY

PREAMBLE

New businesses face many obstacles and risks in their initial stages of operation.

TASK

As an entrepreneur you are going to establish a new small business.

Small Businesses can include the following examples:

▪ A Coffee Shop
▪ A food Outlet/Stall
▪ Small Sales Retail Venue
▪ An Online Web Store

To complete the Case Study you must submit a written report explaining,
justifying and answering the following questions regarding your Small Business
Trainer Resource: Risk Management Version 1.2 © Reece Thomas, 2016
BSBRSK501 Manage Risk V1.2
or Enterprise and its potential associated risks:

i. Provide a short summary of your nominated business or enterprise

ii. Document and outline the types of risk/s you might will face opening a
Small Business or Enterprise

i. Identify the steps you will take to safeguard organisation from the outlined
risks you have nominated in point two (ii)?

ii. List and discuss each of the Risk Analysis Tools you will need to use
and implement to control your nominated risks.

iii. Explain how these Risk Analysis Tools may help your small business or
enterprise in controlling risk and associated risk.

iii. Describe how much risk is acceptable to your business? Justify your
answer.

iv. Explain the short and long term benefits of risk management methods for
your small business.

v. Where appropriate all sources, links and supplementary resources are to

be referenced accordingly.

Manage Risks: ‘PASTA FRESCA’

1 ‘Pasta Fresca’ is a food outlet that produce and sell fresh handmade pasta
(uncooked) using the best ingredients combined with the ability and traditions of
Italian chefs.
‘Pasta Fresca’ is situated in one the main Street of Carlton, area known for its
Italian influenced background.
‘Pasta Fresca’ staff produce and sell 10 different types of handmade pasta in any
quantity requested (more or less 100gr for person for meal)
‘Pasta Fresca’ open to public at 8am till 5pm; the chefs working in the facility start
at 5am.

2 There are many risks opening a business:

External risks: caused by external factors that are out of your control, such as
natural disasters, damage to your facility.
Internal risks: are usually personnel-related, such as embezzlement, lawsuits
from injured or disgruntled employees, theft of goods, loss of customers through
poor customer service, high turnover rate or theft. You can mitigate the risks of
many of these by putting specific programs in place before they happen.
Security risks: If your company uses computer technology to process credit
card transactions or store customer information, it is at risk. Cyber-crime can hit
anywhere, and if you aren’t prepared, you may be at risk.

Trainer Resource: Risk Management Version 1.2 © Reece Thomas, 2016

BSBRSK501 Manage Risk V1.2
Reputation management: Small businesses should also have plans in place to
protect their reputation from damage or injury to customers from flawed products
or services.

3 Safeguard organisation from risks:

• Transfer risk to insurance companies by insuring against major risks such as
damage to your facilities, product liability, injuries to customers or suppliers and
death or incapacity of company principals.
• Perform a risk analysis by evaluating the consequences of risky activities, the
likelihood of the consequences occurring and the benefits of the risky activities.
• Reduce financial risk by keeping outstanding loans and financing needs to a
minimum. Control growth at a rate that the company can finance internally.
• Evaluate customer payments and ask for advance payment from customers
who don't meet the standards.

4 Risk Analysis Tools:

• Checklist: in order to prevent risks related to the health and safety it should
outline the potential hazards that may occur.
• Trainings: health and safety procedure for the employees to follow.
• Hygiene analyses: for pasta machinery and work boards to control bacteria
growing.
• Cleaning schedule: of all the exposition fridges and cool room.
• Records: any incidents or client complain.

5 All this risks analysis tools combined will help ‘Pasta Fresca’ to keep a safe
work ambient; cleaning schedule will keep the products in the hygiene law
standards; training on machinery, first ID and emergency cases will help the staff
to understand what to do following standards; keep in record and keep checklists
updated for the easy flow of informations.

6 Risks acceptable:
Not any risk can be eliminated, keep the assets of the business in the value and
the insurances updates will help from external risks.
Also for wastage problem we ask to prepay orders for more than 3kgs of pasta.

7 Short and long term benefits of risk management methods:

It is important to develop a risk management plan, what see as expense now, like
investments for trainings to the employees, will reduce incidents implementing
the benefit of the investment and saving money in the future.

8 References:
https://smallbusiness.chron.com
https://lms.aapoly.edu.net.au
https://google.com

Trainer Resource: Risk Management Version 1.2 © Reece Thomas, 2016

BSBRSK501 Manage Risk V1.2

END OF PAPER

Trainer Resource: Risk Management Version 1.2 © Reece Thomas, 2016