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

Signature Date

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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

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 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

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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.

My shifts have been particularly busy around lunch and evening because of the popularity of the
establishment. During these times, there is an overwhelming number of customers, making it impossible to
take and process orders. In order to avoid negative feedback from patrons due to issues like excessive wait
times and incorrect reconciliations, it will be necessary to keep an eye on the restaurant's operational
operations.

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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.

Proper preparation necessitates good internal communication, which is a normal method in

accordance to the industry standards for gauging performance. Next, the cooking space will be
expanded, and the number of ovens will be increased, and responsibilities will be assigned to the
various shapes and helpers.

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

During peak hours, the restaurant's operations are observed to be slow and cumbersome due to a
shortage of cooks. As a result, there aren't enough people to help with tasks like chopping
vegetables and washing dishes. Due of the extremely long wait times, many diners had to leave
without eating.

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?

The inspection revealed a number of problems, such as inadequate tools and staff, which were
limiting the restaurant's potential for success. Customers have to wait longer since there aren't
enough workers and ovens to meet demand.

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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.

The restaurant's biggest problems stem from a lack of cooks and kitchen workers, therefore it's essential
that they hire more people to pitch in. Adding more automated processes is necessary to speed up orders.
Investing in new ovens and learning about the qualifications of prospective employees as chef and kitchen
helpers necessitates careful financial and cost-benefit analysis.

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

Human resources and technological infrastructure are two areas that could drive up the price of
modernizing business processes. To accommodate the new open, which may be released rather than
purchased to free up cash and pay in instalments, the restaurant must pay the salaries of the kitchen crew
and the costs of upkeep.

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?

The restaurant might improve service quality for its patrons and earnings by expanding the number of
shapes and kitchen assistants. In my opinion, if the restaurant wants to survive, it needs to buy or lease
computerized ovens and vegetable cutting devices in order to keep up with client demand.

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