Appendix A – Project Plan Template - SITXHRM003

PROJECT PLAN
Name of the organisation: Acumen Kitchen

Team leader: Mohandeep Kaur

Organisational goals:

The owner of acumen think that by accomplishing the following target by the end of June of 2022, they
would be able to fulfil the rising demand for sustainable and ethical hospitality as well as meet of its
clients.

- Develop plant-based food that is responsibly supplied.

- Reduce your carbon impact throughout the board.

- Accommodate customer needs for ecologically friendly hospitality.

Objective(s) for the team:
Ensure your goals are Specific, Measurable, Achievable, Relevant, and Time Framed

 Short- term objective

Increase the amount of vegan options on the menu & seek out local vendors.

 Medium -term objective

Remove plastic straws, take-out containers, and other non-recyclable trash from front of house
activities, and replace them with paper-based and recyclable goods whenever possible

 Long-term goal objective

To become a zero-waste restaurant, all water must be recycled, all food scraps must be composted,
and single-use plastic must be eliminated from kitchen operations.

Responsibility matrix for short term objective:

Commencement /
Action Item Responsibility
Completion date
Build an online presence with a Facebook
Manager      
page and regularly post updates there
There must be new vegan meals introduced to
Manager      
the menu, as well as innovative design
Monitorng of resources on a regular basis
productivity must be improved, and regular Waiting staff      
feedback must be provided
Verifies that the rules and procedure of the
organizations are adhered to observance of the
prescribed guidelines on the recipe cards. The Manager      
images in the SRC for meals are always an
exact reflection of the actual meal.
Avert cross-contamination in the kitchen at all
Head chef      
costs. keep your workspace neat and orderly
at all times. when utilising all refrigerators
and freezers, adhere to the FIFO guidelines.
Ensure that all catering departments are in
sync and communicate effectively smiling and
Head chef      
maintaining a straight posture are examples of
good body language.
Respects all customers and colleagues,
regardless of their ethnicity or origin. ofers
Head chef      
assistance, support and direction to new hires
in regards to training needs
                 

                 

                 

                 

Monitoring of performance (at least 3 methods):

1. Observation refers to a manager's systematic techique of seeing a staff member in action.

2. The term report back refers to a staff member informing the manager regarding the performance
3. Ask for an accounting of what that individual has done from your last chat in every one-on-one
discussion with that employee.