BSBMGT517 Performance Task 1

Develop operational plan

Scenario
You have recently been appointed Food & Beverage Manager at a new function centre “Functions with a View.”
The strategic vision is to ensure compliance with the Food Safety Act and Standards for food businesses.
You have been tasked with developing an Operational Plan for Food Safety for one of the key functional areas in the kitchen - food storage and
cleanliness.

a. Prepare an INTRODUCTION TO THE OPERATIONAL PLAN, using the template below. Information must be specific and detailed enough for
other stakeholders in the business to understand what needs to be done.
INTRODUCTION
Business Summary Our business organization Cafe Sydney, located next to Circular Quay on the terrace of Customs House, encapsulates the
spirit of Sydney with breathtaking harbor views, superb food, an outdoor terrace, cocktail bar, and a comfortable,
modern architecture. The operation plan in focused to make sure the obedience of the Food safety act and standard of
our business. The operation plan will focus on KPI in the kitchen mainly in food storage and cleanliness of the business
organization.

Department Kitchen is department of the operational plan. A kitchen department is a sub-division of the Food and Beverage
Summary department. It's worth mentioning because some managerial and executive jobs are filled with highly qualified people.
The food production department, also known as the Kitchen department, is in charge of food preparation, while the F&B
department is in charge of delivery. A kitchen is a well-designed space where food is produced and cooked for the benefit
of customers. The goal of kitchen organization is to create the proper amount and quality of food for the correct number
of people with the most efficient use of workers, equipment, and supplies.

Stakeholder Our operational plan is to ensure food safety in the key functional are in the kitchen of food storage and cleanliness. The
consultation operational plan effect different stakeholder our business. There are different stakeholders impacted by the operation
plan. It is important to consult with the stakeholder such as shareholder, owners, employees, supplier, senior manager,
 team members , union or employee representatives etc. For success of the operational plan, formulate the key
stakeholder for included in the operation plan, use a well written purpose statement which outlines the procedure, and
objective of the operational plan. In our case scenario, to ensure safe working condition on kitchen, focusing on food
storage and kitchen cleanliness

Recruitment, All the participants for the operational plan should be suitable with the objective of increasing work efficiency.
induction and Requirement should be done through internal sources of business organization with encouraging the internal employees
personnel to apply for vacancy position in the plan. Formal employees in the workplace should be familiarized with the operation
plan and new recruited employees should be provide information about their roles and responsibility, and communicated
development
performance standards expected within the plan. It consists of following the standard precaution or safety procedure
while conducting work in kitchen, handling the food and resources and cleanliness of the working environment. The
operational plan consist of training and personal development plan to employees to generate effectively and productivity
of the kitchen department

Specialist Advice Different specialist such as safety officer of food and safety, industries experts, senior manager advice or opinion should
be considered while formulating the operational plan. They provide knowledge and insight on how the operational plan
should be conducted, necessities of policy and procedure regarding the food storage and cleanliness.

Approval For approval, an operational plan must be given to the hotel's executives, the director of organization, and the chief
executive officer. Justification for the required financing is usually supplied through a methodical process. Once approved,
the information is distributed to the staff via informal meetings (generally held every Thursday) and email, ensuring that
everyone in the department receives the same information.

b. Choose at least 6 Tasks / Strategies that need to be undertaken and included in the OPERATIONAL PLAN template below. For each Task /
Strategy, complete the fields:
- Strategy
- Responsibility
- KPI’s
- Staff Requirements
- Financial Requirements
- Timelines
 - Sources of Information
One example has been provided for you to use as a guide for other strategies.
Task 1 Task 2 Task 3 Task 4 Task 5 Task 6

Strategy Arrange and Develop program Developing Cleaning routine Stock clearance Storage area
maintain a Food for inventory software for food training and management maintenance and pest
Safety Program management and safety development control
that is aligned to management
the
organizational
Guidelines

Responsibility Food Safety Food safety IT expert Cleaning Food safety Food safety supervisor
Supervisor supervisor supervisor/ coach supervisor

stKey Targets / Food Safety Monitoring the Development of Clean working area, Management of up- Pest free storage area,
KPIs Program is stock, raw material software to equipment, tools, to-date stock, using free space in the
expected to management, shelf improved safety of sanitize work place, of LIFO and FIFO storage department ,
fulfill all aspects life management food and reduce less risk of management style, Food Safety Program
regarding the food-related health contamination disposing the to cover all aspects of
Food Safety risk, reduced expired date stock Food Safety Storage
Storage and expenses due to and Cleanliness of the
Cleanliness of improved transport Kitchen as outlined in
the Kitchen as and packing the Food Safety
outlined in the methods, processes Standard 3.2.1
Food Safety will be more
Regulations. efficient, and the
likelihood of
perishable
commodities going
to waste will be
reduced.
Staff Food Safety Food safety IT expert with Good knowledge on Food safety Food safety supervisor
requirements Supervisor with supervisor with experiences in cleaning tools, supervisor with with experience in pest
experience in experience in food developing the food equipment with experience in food control practice and
Food Safety safety practices and safety software food safety safety practices and food safety practices
practices and general standard 3.2.3 general and general
general requirement as requirement as requirement as
requirements as outlined in food outlined in food outlined in food safety
outlined in Food safety standard safety standard standard 3.2.2
Safety 3.2.2 and food 3.2.2 and food
regulations and safety standard safety standard
related 3.2.3 3.2.3
activities.

Financial $500 for Wage: $ 200 day * $2000 for wage: $ 500 for a $ 250 day for 2 $1000 per
requirements Advertising of days in months for developing the session to times of months maintenance and pest
Position conducting software development to control
Casual Wages: inventory proper cleaning
$275/day x 30 management
days for
Developing
Program and
associated
resources

Resource FSANZ
Requirements Information
https://www.fo
odstandards.gov
.au/industry/saf
etystandards/pa
ges/default.aspx
 Food Safety
Program
Template

Timelines 1 May 2021 - 30 14 may 2021 – 5 15 June 2021- 10 15 July 2021 – 10 10 August 2021- 15 16 sep 2021 – 29 oct
June 2021 June 2021 July 2021 August 2021 sep 2021 2021

c. Prepare a RISK ASSESSMENT PLAN for Operational Activities associated with the OPERATIONAL PLAN (e.g. Food Safety Incident) i..e. What if
something does not go according to plan?
Use the Risk Assessment Matrix (see below) to:
a. Identify the Likelihood - of not being completed by the due date,
b. Identify the Consequence - of not being completed by the due date
c. Assess the Level of Risk

Operational Activity Likelihood Consequence Risk Preventative Strategy

Design a Food Safety Program that Possible Major High Production Manager to meet with Food Safety
is aligned to HACCP Guidelines. Supervisor on a weekly basis to track progress
of the Food Safety Program, and associated
Procedures and Forms.
Develop a program for inventory Possible Minor Medium Operations manager should meet with
management inventory manager on a weekly basis to
conduct proper inventory disclosure and
management
 Develop software for food safety
program
Cleaning routine training and
development program
Stock clearance management
program
Storage area maintenance and
pest control
a. Prepare a CONTINGENCY PLAN for MEDIUM and HIGH RISKS, using the template below
Possible Major High Operational managers should meet with IT
expert within the timeline to track progress on
program development on software relating to
food safety program
Unlikely Minor Low Operational manager to meet the food safety
supervisor on monthly basis to check progress
on training and development program
Unlikely Minor medium Food safety supervisor should conduct a
meeting with the inventory management
officer on stock clearance
Likely Major High Operational manager to meet with food safety
supervisor on quarterly basis on report on
storage area and pest contamination

Operational Activity Trigger for Contingency Measure Contingency Measure

Food Safety Program Food Safety Supervisor not recruited by the end of 7 May 2021 HR Department to source and engage external
consultant to Design and Develop Program with
milestones to be completed on a weekly basis

Food Safety Program Framework not fully established by 21 May Operations Manager to amend milestones and
2021 engage another staff member to assist with the
development of resources, forms and procedures.

Policies and Procedures not ready for publishing and Operations Manager to meet with the development
implementation by 7 June 2021 team on a daily basis to ensure targets are met.
Daily Progress reports to be submitted.

Developing inventory Inventory manager not recruited by the end of 29 may 2021 Human resources department needs to source
management and hire external consultant to design and
program develop a program with weekly targets
 Inventory management program framework not fully The Operations Manager will revise milestones
established 05 June 2021 and enlist the help of another employee to help
with the development of resources, procedures,
and protocols.

Develop software for IT programmer not recruited by the end 25 June 2021 Human resources department to find and hire an
food safety program independent contractor to design and create a
program with weekly milestones.

Development of software and its policies and procedures not On a daily basis, the Operations Manager will
yet ready to be published or implemented 5 July meet with the development team to verify that
targets are reached. Reports on progress must
be submitted on a daily basis.

Cleaning routine Cleaning food safety officer not recruited by the end of 29 Human resource department should recruit or
training and July find external consultant to provide training and
development development program to employees of the
program organization and develop procedure and system

By August 8, 2021, policies and procedures will still not be
ready for publication and implementation.
Operational manager should meet with cleaning
officer or trainer with the development of
program which should be reached on time.
Progress report should be submitted on daily
basis

Stock clearance Stock clearance management program not fully completed Operation manager should meet with the team
management end of August managing the stock clearance program and use
program other staff member to formulate procedure,
policies

Procedure and policies not ready by the 10 sep 2021 On a daily basis, the Operations Manager will
meet with the development team to verify that
targets are reached. Reports on progress must
be submitted on a daily basis.

Storage area Program related with storage area maintenance and pest Operation manager to meet with food safety
maintenance and control program not completed in end of September officer to inspect the development of the storage
pest control program area maintenance and pest control program
 Formulation of procedure and policies not completed by the
24 oct
Operation manager should meeting with
strategy development team to verify that target
will be reached. Progress report needed to be
submitted to daily basis to inform the progress
of program development

Risk Assessment Matrix: