SIT50416 - Diploma Of Hospitality Management - Manage Operational Plan - Hospitality Project Assessment Answer

SIT50416 - Diploma Of Hospitality Management - Hospitality Project Assessment Answer

Assessment Task:

What will be assessed:

The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency.  To complete the unit requirements safely and effectively, the individual must:

•    describe models and methods for operational plans
•    explain the role of an operational plan in achieving the organisation’s objectives
•    explain budgeting processes
•    list alternative approaches to developing key performance indicators to meet business objectives
•    outline the legislative and regulatory context relevant to the operational plan of the organisation
•    outline the organisation’s policies, practices and procedures that directly relate to the operational plan.

•    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.

Part A

Questions

Question 1:  What is the purpose of operational plans? What are these based on?

Question 2:  List 6 situations that will require an initial, or an adjustment to an existing, operational plan.

Question 3:  List the key legislative requirements which must be considered in operational plans across organisations operating in the Tourism, travel, hospitality and event industries:

Question 4:  Give 2 examples of source documents which would help in researching staffing requirements for operation. 

Question 5:  Give 2 examples of source documents which would help in researching production requirements for operation. 

Question 6:  Give 2 examples of source documents which would help in researching finance requirements for operation. Question 7:  What are the principles of budgeting you will need to consider when developing an operational plan?

Question8:  List 4 stakeholders with whom you would discuss research and analysis of resource requirements. 

Question 9:  Give 2 examples of source documents which would help in researching resource (stock) requirements. 

Question 10: List 5 factors this would commonly include (but not limited to):
Response:

Factors:

Question 11:  List 2 ways in which consultation with stakeholders may occur.

Question 12:  How does developing KPIs help with the development of the operational plan? List 2 options how KPIs can be set or determined.
Response:

Options:

Question 13:  How will you plan a budget for a plan to deal with any unforeseen incidents or unforeseen expenses? Which provisions can you employ to deal with cost blowouts due to contractors not meeting their contractual schedules or obligations?

Question 14:  Give 3 examples of strategies you can use when developing contingency plans. 

Question 15:  Why must your operational plan be approved before being implemented?

Question 16:  What needs to be considered when employing new staff or inducting staff into new roles to meet organisational requirements? List 5 items you would include in an induction pack.    
Response:

Inclusions:

Question 17:  Give 3 examples of monitoring methods to ensure the work is proceeding on time, within budget, and being conducted safely.

Question 18:  Give 2 examples of financial reports you can use to monitor profitability.

Part B

Part A   Develop an operational plan

The Hotel Futura management has adopted a proposal to utilise a sunny indoor section of the lobby as a service point for morning and afternoon teas. It fits all the legal requirements regarding the serving of food and after a cost-benefit analysis, it was seen to potentially create a lucrative new revenue stream in previously revenue-neutral floor space.

As the Financial Controller, the next part of the operational planning phase requires you to do an analysis on the financial positions of two different options. The first option is to install a full espresso coffee service station in the designated area and the second option is to utilise the existing coffee facilities inside the busy 24 hour coffee shop outlet, situated 30 meters diagonally across the foyer.
Among other evaluation activities in the initial planning phase, a guest marketing survey was conducted, the trading figures for the coffee shop were analysed and the following data emerged:

•    Initially estimated covers per lobby tea service per week = 250 customers
•    Budgeted average spend per cover excluding including GST = $18.50
•    Two existing food service attendants are allocated for 2.5 hours for each service period.
•    One food service attendant will need to be hired to ensure the operation can operate 7 days a week.
•    Each tea service operates for 2 hours only i.e. 10.00am-12.00pm and 2:30-4:30pm
•    The existing low tables and comfortable lobby style seating are to be used so no other capital outlay is required to establish the revenue stream
•    The room service kitchen prepares the sandwiches and delivers them to the pass in the pastry section of the main production kitchen, located directly behind the proposed outlet. Gâteaux and pastries are prepared and plated up by the pastry section
•    The 2 foodservice attendants order and collect all food orders for this outlet from the pastry section pass in the main production kitchen, via a convenient service entry door located directly behind the proposed lobby tea area
•    A set of service fridges in the front kitchen can be utilised for the storage and service of chilled alcoholic and non-alcoholic beverages.

Your Task:

Develop an operational plan using a suitable template which needs to include the following details:

1.    A description of the operation.

2.    The aim of the operational plan – What are you trying to achieve?

3.    SWOT analysis of the business environment – This could include similar scenarios relevant to your area and must include legal requirements for this type of operation.

4.    A detailed overview of resource requirements and options:

•    Technology,

•    Human Resources needs,

•    An overview of financial requirements related to all resource requirements and options including financial requirements (given the first 3 months are used to establish the operation and are budgeted for). Using current trade equipment prices, analyse the most financially viable option for the hotel, either by purchasing or leasing and installing a full espresso coffee station or utilising the existing coffee facilities from the coffee shop outlet,

•    Requirements for intellectual property rights and responsibilities in recruitment and acquisition of resources and services.

5.    A contingency plan with alternative options for each key aspect of the operational planning stages.

6.    The timeframes required to implement this project

7.    The consultation requirements and provisions including timelines.

8.    The evaluation methods you will use to measure the performance of each aspect of this project.
 
Part B   Planning Resource Acquisition

In this part of the assessment, you are required to outline the processes and procedures you use for planning and managing the required physical and human resources. You are required to address the following aspects:

1.    Discuss your findings for the different options for the coffee machine you have researched in Part A with the Executive chef and F&B manager in your workplace, or as a role play with fellow students and/or your trainer. Provide a script of the details that were discussed and the findings of discussions with the Executive Chef and the Food and Beverage Manager regarding the pros and cons of operating a high-quality food and beverage service in each situation. Depending on your training situation this may be completed in form of observation of your discussion with the 2 staff.

2.    Provide an overview of the Standard Operating Procedures which would be required to implement this operation with staff to ensure all operational and legal aspects are covered.

3.    Provide a job description for the role of a food service attendant for this particular operation. Which duties would this need to include and how will you ensure these are performed by the staff member? Provide an overview of the documentation, communication requirements and any other strategies you will use to ensure performance initially and monitor ongoing performance.

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