Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) BSBMGT517 Manage operational plan
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Short Answers
Assessment 2 Project 1
Assessment 3 Project 2
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

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Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your ability to:

 develop and implement an operational plan using a variety of information sources and consultation
(including using specialist advice if required) which includes:
o resource requirements
o key performance indicators
o monitoring processes
o contingency plans
 communicate effectively with relevant stakeholders to explain the plan and supporting information, seek
approvals, negotiate variations and engage work teams
 develop and implement strategies to achieve the operational plan within the organisation’s policies,
practices and procedures including:
o recruiting, inducting and developing personnel
o acquiring physical resources and services
o protecting intellectual property
o making variations to the plan
o monitoring and documenting performance.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.
Place/Location where assessment will be conducted including timeframes for completion
RTO to complete

Resource Requirements
Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent
performance of typical activities experienced in the management and leadership field of work and include access
to:
 relevant legislation and regulations
 workplace documentation and resources
 case studies and, where possible, real situations
 interaction with others.

Pen, paper, computer, persons which the student can observe undertaking tasks as determined.
Instructions for assessment including WHS requirements
Assessment 3 consists of a project comprising of 2 parts, Part A and Part B.

PART A
Requires you to select a procedure or task completed in an organisation or department as outlined in the tasks

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 below. For these procedures or tasks you are required to write the detailed procedural steps required to
complete these to industry standard in form of a checklist. You are then required to observe a staff maber
completing the procedure/task and document the performance. Upon completion you are required to identify
the shortfalls and underperformances.

PART B
Requires you to write a strategy which can be implemented to overcome the identified shortfalls. The strategy
must be supported by an overview of all cost factors which will impact on the strategy including human and
physical aspects
On completion you are required to write a critical reflection on the project overall, including cost effectiveness,
viability for the operation ain terms of ROI, and realistic alternatives to improve processes and procedures. Each
suggested approach must be evaluated for positive and negative impacts.

This assessment is one form of assessment type that is used to collect evidence and will count towards gaining
competence toward this unit.
To demonstrate competence each task must be completed and the relevant question must be answered by the
student.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment:
First Attempt 2nd Attempt 3nd Attempt Extension – Date:    /    /   

Project 2 Part A Satisfactory Not Yet Satisfactory

RESULT OF ASSESSMENT
Project 2 Part B Satisfactory Not Yet Satisfactory
Feedback to Student:

Assessor(s)
Date:    /    /     
Signature(s):
Student Signature Date:    /    /     

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Assessment 3

Part A Observation of operational procedures or tasks

This project consists of an observation of an operational procedure relevant to your area of training which may
include a Kitchen operation, Front office, Tourism, Events, Food and Beverage, Rooms Division or
Administration. The focus needs to be on observing and improving existing procedures or to identify new
processes to improve operations.

o This may relate to workflow processes

o Cost efficiency of products and services
o Customer service related issues
o Check-in, check-out procedures
o Staff efficiency and training needs
o or a specific procedure as instructed by your trainer

Establishment/Organisation: ______________________________________________

Task Procedure performed in the Organisation selected: _____________________________________________

Date: ____________________________________________________

Your Task:

1. Provide an overview of your workplace and a description of the operational procedure you will monitor,
analyse and review and outline the reasons which indicated to you that a review would be necessary (for
example complaints from customers about prolonged waiting periods for check-in; prolonged waiting
periods for food in the restaurant; frequent errors in reconciliations at the end of the shift in front office or
similar.

2. List the Standard Procedures which would be required to perform the procedure or tasks and the criteria
which are used to industry standards to measure the performance required. This needs to show all tasks
which are part of the procedure you observe.

3. Observe the task or operational procedure and provide an overview of your findings.

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4. Following the observation identify any shortfalls or underperformance during the observation of tasks or
processes and document these in detail. What were the issues and what were the potential reasons for
these?

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Part B Developing strategies and critical reflection

5. Develop a strategy that can be implemented to overcome the shortfalls you have identified and explain how
each step of the strategy will be implemented to ensure it will be successful. Include the documentation
required for this.

6. Provide an overview o the potential cost factors for your suggested procedures including physical and
human resource aspects as relevant.

7. In brief provide a critical reflection on your project: Given what you have observed, analysed in terms of
resources required and the potential outcomes from the strategy you have developed, how viable is your
strategy in terms of outlay required by the organisation? Would there be a more cost effective option?

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 Introduction
Workplace
overview

Zac’s Great Food is always on the lookout for hospitality superstars to help lead our

restaurant and deliver an exceptional customer experience. Our team is what makes

Zac’s Great Food the best in the business. Every exceptional customer experience

can be credited to our team, from the executive chefs and restaurant managers

writing our menus, to the kitchen team plating unforgettable meals, bartenders

building the perfect cocktail or giving tailored advice on your new favourite beer, to

the team on the floor who are the face of our business. Zac’s Great Food employees

are an integral part of what makes the restaurant a great place to drink and dine.

The work they do will directly impact every one of our customers and our aim is to

ensure our employees are provided with the support and knowledge to exceed our

customers’ expectations.

Safe Operating Procedure

A safe operating procedure (SOP) is a written document that provides step-by-step

instructions on how to safely perform a task or activity which involves some risk
to health and safety. A safe operating procedure is sometimes referred to as a safe
work procedure or safe work method statement.
Safe operating procedures may need to be developed as a risk control measure:
• When indicated from the outcomes of a risk assessment carried out in accordance
with legislative requirements to identify hazards and manage risks to health and safety.
• When introducing new work practices
• When introducing new equipment / technology
• Following on from a workplace inspection, either internal or external (i.e. regulatory inspection).

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 A safe operating procedure should include:

 The task / process to be undertaken.

 Details of any legislative requirements that are appropriate and have been
considered in the safe operating procedure, e.g. for high risk tasks, forklift
operations, confined space entry, hot works, etc.
 Definitions of any specialised or unusual terms.
 Specific information regarding the potential hazards and associated risks of the task.
 Precautions required to eliminate or adequately control the risk prior to commencing the task, such as isolation
procedures, ensuring guarding is in place, communication procedures, etc.
 Personal protective equipment (PPE) required to be worn while undertaking the
task, (this includes site standard personal protective equipment)
 The environment where the task shall or should be undertaken.
 Clear and simple instructions for undertaking the task in a safe manner.
 Correct environmental, clean up and waste disposal measures, this will require
referring to any appropriate safety data sheets (SDSs)
 Emergency procedures; and
 Shutdown and housekeeping

Safe Operation Procedure (SOP)Allergen Management

Venus Zac’s Great Food

SOP Purpose To provide guidance to all workers on allergen management
Responsibility
Hazards Illness
Anaphylaxis
Death
Allergy/
Intolerance

Major Food A Major food allergens is defined as one of the following foods or food groups or is an
Allergens ingredients that contains protein derived from one of the following foods or food groups:
Peanuts
Treenuts
Milk
Eggs
Sesame
Fish
Shellfish

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 Soy
Wheat
Lupin
More allergy facts can be found here: https://alergyfacts.org.au/resources/allergens-cards

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