Assessment 2 - Matheus N

 

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources  Details of Assessment Term and Year

Time allowed

8 Weeks

Assessment Weighting

50%

Assessment No

2

Assessment Type

Resource Allocation & Register Manual

Due Date

Week 8

TBA

Room

Details of Subject Qualification

BSB61015 Advanced Diploma of Leadership and Management

Subject Name

Innovation

Details of Unit(s) of competency  Unit Code (s) and Names

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources Details of Student

Student Name

Matheus Narciso Pontes

College

Student ID

Student Declaration:  I declare that the work

submitted is my own, and has not been copied or plagiarised from any person or source.

Signature: ___________________________ Date:  ____18___/____11____/___________2018____

Details of Assessor Assessor’s Name  Name  Assessment Outcome Results

Competent

Not Yet Competent 

Marks

 / 50

FEEDBACK TO STUDENT

Progressive feedback to students, identifying gaps in competency and comments on positive improvements:  ___________________________________________________________ ___________________________   ______________________________________________________________________________________   ______________________________________________________________________________________   ___________________________________________________________ ___________________________   ____________________________________________________________________________________  ___________________________________________________________ ___________________________  __   ______________________________________________________________________________________  ___________________________________________________________ ___________________________

 

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources  Student Declaration:  I declare that I have been Assessor Declaration: I declare that I have assessed in this unit, and I have been advised of my conducted a fair, valid, reliable and flexible result. I am also aw aware are of my right to appeal and the assessment with this student, and I have provided reassessment procedure. appropriate feedback Signature:

____________________________

Date:

____/_____/_____

Student did not attend the feedback session. Feedback provided on assessment. Signature: Date:

____________________________ ____/_____/_____

 

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources  Purpose of the Assessment The purpose of this assessment is to assess the student in the following learning outcomes:  outcomes:  

Competent

Not Yet Competent

(C)

(NYC)

consult withto relevant stakeholders information determine the natureand andanalyse level of resource required to achieve business objectives plan for, acquire and allocate the resources, incorporating strategies to maximise efficiency and manage risk develop and implement systems to: incorporate efficient use of resources into work practices and monitor resource use against budgets and business objectives prepare reports that clearly indicate the level of performance achieved and any adjustments needed to achieve service and product delivery standards Assessment/evidence gathering conditions

Each assessment component is recorded as either Competent (C) or Not Yet Competent (NYC). A student can only achieve competence when all assessment components listed under “Purpose of the assessment”

section are recorded as competent. Your trainer will give you feedback after the completion of each assessment. A student who is assessed as NYC (Not Yet Competent) is eligible for re-assessment.  re-assessment.   Resources required for this Assessment  

   

Computer with relevant software applications and access to internet Weekly eLearning notes relevant to the tasks/questions

Instructions for Students  Please read the following instructions carefully

     

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This assessment has to be completed In class At home The assess assessment ment iis s to be completed according to the the instructions given by y your our assessor. Feedback on each task will be provided to enable you to determine how your work could be improved. You will be provided with feedback on your work within two weeks of the assessment due date. All other feedback will be provided by the end of the term. Should you not answer the questions correctly, you will be given feedback on the results and your gaps in knowledge. You will be given another opportunity to demonstrate your knowledge and skills to be deemed competent for this unit of competency. If you are not sure about any aspects of this assessment, please ask for clarification from your assessor. Please refer to the College re-assessment for more information (Student Handbook ). ).

 

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources 

ASSESSMENT: RESOURCE ALLOCATION AND REGISTER MANUAL ORGANISATIONAL CONTEXT AND BUSINESS DESCRIPTION

Service Industry Management Private Limited (SIM) is a newly setup organisation that has been approved by the Australian Business Registrar. The organisation with its fund has recently acquired three (3) brand new premises for cafe operations in three different locations: One in Sydney CBD, One in Brisbane CBD and One in Perth CBD. The core business of the group is hotel management and they now wish to expand into cafe management. Company Strategy

SIM's growth strategy is focused on expanding into cafe operations with the intention of owning a cafe franchise. SIM supports work health and safety (WHS) in the workplace and is a strong advocate of environmental sustainability.

ASSESSMENT BRIEF

You have been appointed General Manager of Cafe Operations and have been allocated $350 000 for the fit-out of each of the premises.  As a guideline, you will need the following for each outlet as they are to be identical, with a floor space of 250 square metres: tables and chairs providing seating for forty (40) ‘alfresco style’  

built-in furniture providing seating for twenty ( 20) refrigerated display cabinet with counter and storage cabinets small freezer cool room reverse cycle air-conditioning commercial three (3) group coffee machine coffee roaster (optional) coffee grinder commercial fruit juicer hot water urn dishwasher cutlery, crockery and other service equipment

 

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources  salamander or oven toaster point of sales (POS)/cash register

ASSESSMENT STRUCTURE AND INSTRUCTIONS  Assessment tasks weights: Task 1  – 10 marks, Task 2  – 20 marks, Task 3  – 10 marks, and Task 4  –  10 marks.

Task 1:  Based on the acquired locations for cafe premises, you will need to identify the potential

stakeholders for the three premises. You will also need to analyse the CBD information to determine the types and level of resources required for the organisation. Internal Stakeholders

Owners Operations Managers Floor Manager Supervisor Employees Barista Floor Staff Register External Stakeholders

Suppliers Customers Local Residence

 

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources  Cleaners Local council Lawyers/ Insurance Local community This consists of utilising floor space to create c reate a welcoming environment whilst understanding the needs of the consumer. In such an environment with the fast pace of city goers it is crucial for the café to be able to handle large volumes of customers and having ready to go products available as well as other items available to cater for workers in a hurry and for the ones that are there to take time off work. Other resources that will need to be exercised include working with local council before and after all  jobs works are completed to ensure the success of the business.

Task 2: Based on the given information in assessment brief, you are required to plan the fit-out with the

allocated funds and select alternate financing options such as leasing. You will need to include purchase specifications for the equipment to guide the acquisition process.

Task 3: Based on the given information provided in assessment brief and your previously completed

tasks develop and implement systems to   Incorporate efficient use of resources   Monitor resource use against budgets and business goals 

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Task 4: Prepare an asset management manual with policies and procedures in order to:

 

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monitor the condition an and d performance of the physical assets you have recommended and take appropriate action in the event of a breakdown undertake preventative maintenance on an ongoing basis acquire new assets as needed maintain records to comply with with the financial and legal requirements of b business usiness operation

FORMATTING AND REPORTING INSTRUCTIONS

1. The assessment should follow the structure as stated in instructions 2. The assessment must provide a clear explanation of of each of the 4 tasks abov above e in relation to the enterprise and it’s industry sector.  3. The report is to be approximately 2,000 words in length however thi this s benchmark is only a guide and is not mandatory in the overall context of the assessment 4. All sources are referenced consistently and comprehensively using the recommended referencing system as prescribed in the subject description/outline. 5. Overall presentation is professional including spell and grammar checked judicious use of headings, font size, layout etc.

 

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources  TASK 1: Based on the acquired locations for cafe premises, you will need to identify the potential stakeholders for the three premises. You will also need to analyse the CBD information to determine the types and level of resources required for the organisation. ( 10 marks)  Premise / Location

Sydney CBD

Information on location / premise

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Melbourne CBD

 

 

 

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Brisbane CBD

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It is the most touristic centre of sydney. The city centre employs approximately 13% of the Sydney region's workforce. Culturally, the city centre is Sydney's local point for nightlife and entertainment. It is also locate some of the city's most significant buildings and structures of the city.

It is a major financial centre in Australia. The Hoddle Grid in the City Centre is home to Melbourne's alleyways and arcades It is famed for its distinct blend of contemporary and Victorian architecture as well as expansive parks and gardens which surround its edges. The City Centre is home to five of the six tallest buildings in Australia The Brisbane central business district (CBD), is the heart of the state capital of Queensland, Australia. It is located on a point on the northern bank of the Brisbane River. It is the warmest place when comparing with other two ones. There are no beaches around

Additional resources required for the

Identified Stakeholder groups

specified location

within the location / premise - Woolworth supermarket for urgency matters - Local recruitment agencies and websites to gather operational staffs - The venue supplier - Disposal

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Extra 4 tables and 16 chairs to support peak season 2 outside heaters for winter season and night shifts Decorative objects such as frames walls, luminaries and table objectives 1 live band playing on happy hours 2 heaters 1 graphite artists’, to decorate the inside and outside walls WHS articles

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1 internal air humidifier for warm days WHS articles

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service supplier The local artists (band and walls printer) WHS articles suppliers and trainers Disposal service supplier Local employees

Local suppliers customers employees

 

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources 

 

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources 

TASK 2: Based on the given information in assessment brief, you are required to plan the fit-out with

the allocated funds and select alternate financing options such as leasing. You will need to include purchase specifications for the equipment to guide the acquisition process. ( 20 marks) FIT OUT PLAN (use assessment brief information)   Outdoor area (alfresco style)   10 wooden tables with cast iron base 800mm x 800mm: tables tables will be disposed 1m² far from next 

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table 40 matching chairs built-in furniture providing seating for twenty: Contact local suppliers and book a date for construction. SUPPLIERS: Sydney (streetfurniture.com/au/), Melbourne (hospitalityfurniture.net.au) and Brisbane (bunnings.com.au) Kitchen

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refrigerated display cabinet with counter and storage: True GDM-41SL-60-LD 47" Black LED Refrigerated Merchandiser, 2016 New Controller   small freezer: Stainless Steel Refrigerator Small Freezer Cooler Fridge Compact 3.2 cu cool room : Contact cool room manufactory (www.atlanticequipment.com.au/)) to organize and book a date to install equipment (Bromic Matrix II - BUNDLE - General Use - Modular Cool room With floor 1.8 x 1.4 - Split System MOTOR) Coffee roaster: ALDI FORTIS Coffee Bean Roaster Roaster Professional for C Cafe afe Capa Capa 600g chaff collector. Contact supplier via website and order. Coffee grinder : Contact suppliers via via ebay ebay and make o online nline orders. Product specification: Professional espresso Grinder with hopper New 220V US commercial fruit juicer: Best Juicer Centrifugal Machine Commercial Wide Mouth Extractor Fruit Vegetable, Philips Wallita, hot water urn: Mini Electric Tankless Instant Hot Water Heater Kitchen Washing Faucet Tap dishwasher: Matrix Integrated Dishwasher 120cm, online purchase Industrial oven: Negotiate with local suppliers, negotiate conditions, date and deadlines. toaster : online purchase. 9L 800W Convection Electric Toaster Oven Stainless Steel Broiler Countertop Bake General

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Service equipment: cutlery: 50 forks, knifes and spoons (100% stainless) o  crockery: 50 plates, desert plates, sources (white porcelain) o  Pans: complete cookware o  Complete point of sales (POS) system: Restaurant/Bar Standard POS System including : POS-X computer with touchscreen, receipt printer, kitchen printer, cash drawer, credit card reader, software, case of receipt paper, case of kitchen receipt paper, all necessary cables, and payment processing option. Included Software: Aldelo Pro. cabinets : Zakka Wooden Chest of Drawer Cabinets Lockers Lockers Closet Retro Design Storage Boxes (for floor decoration), decoration), 3 Wooden cabinet 120cmX100 cm (for the internal area) reverse cycle air-conditioning : contact local supplier: product specification: 12V Car Air Conditioner Cooling Fan For Auto Caravan Truck Wall-mounted Hanging commercial three (3) group coffee machine : Larger boiler, extra group group head, and larger cup warming area.: o

 – single-phase    Group Heads, 17 Litre / 4.5kW Boiler Lowered drip-tray for easy use of takeaway cups or latte glasses 2 Steam Arms For Easy Foaming. o  o

 

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources  1 Hot Water Outlet o  Has digital boiler control function function with with pulse heating heating to to sav save e en energy. ergy. o  LCD dislay and diagnostics function o 

APPROXIMATE FIT OUT COSTS (use assessment brief information) 

Items

Qnt

tables

Cost

total

$

40

$

40.00

$

1,600.00

built-in furniture providing seating for twenty ( 20)

1

$

1,500.00

$

1,500.00

refrigerated display cabinet with counter and storage

1

$

2,400.00

$

2,400.00

cabinets

4

$

80.00

$

320.00

small freezer

1

$

1,500.00

$

1,500.00

cool room

1

$

12,000.00

reverse cycle air-conditioning

1

$

800.00

$

800.00

commercial three (3) group coffee machine m achine coffee roaster (optional)

1 1

$ $

6,000.00 1,500.00

$ $

6,000.00 1,500.00

coffee grinder

1

$

800.00

$

800.00

commercial fruit juicer

1

$

200.00

$

200.00

hot water urn

1

$

150.00

$

150.00

dishwasher

1

$

900.00

$

900.00

Chairs

60.00

$ 600.00

10

cutlery, crockery and other service equipment

$ 12,000.00

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  cutlery: 50 forks,50 knifes and 150 spoo spoons ns (100%

o

300

$

3.00

$

900.00

  crockery: 50 plates, 50 desert plates, 100 soucers, 100 mugs (white porcelain) 

250

$

3.00

$

750.00

  Pans: complete cookware

300

$

3.00

$

900.00

1

$

1,200.00

$

1,200.00

1 1

$ $

300.00 5,000.00

$ $

300.00 5,000.00

$

39,320.00

stainless)  o

o

oven toaster point of sales (POS)/cash register TOTAL

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TASK 3: Based on the given information provided in assessment brief and your previously completed

tasks develop and implement systems to   Incorporate efficient use of resources   Monitor resource use against budgets and business goals (10 marks)  

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BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources  PLAN FOR EFFICIENT USE OF RESOURCES AND ASSETS

Incorporate efficient use of resources and monitoring practices: The organizational resources are the different ways that an organization finds to achieve its objectives. Organizational resources are products or services handled during organizational activates. Generally speaking, the resources of the café can be categorized into material, financial, human, management and market. The efficient use of different resources will be developed according to resource classification: -

Material resources: it includes the physical space, premises, the technology involving production product or service. The efficient use of material resource will be developed by orientation and controlling of daily material flow of the organization: 1) Weekly stock count 2) Regularly check cutlery, cutlery, crockery and other se service rvice equipment 3) Ensure the amount of café is being properly utilized by staf stafff 4) Implement sustainable practice in workplace, such as reduce water and paper waste and save energy. 5) Train operational staff for use equipment efficiently 6) Fix eq equipment uipment when possible instead instead of buy a new one.

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Financial resources: It includes resources in capital format, cash flow and investments. investments. To ensure and efficient use of financial resources the financial department will be required to: 1) Constantly monitor suppliers and prices 2) Analyse market competitors to find better prices and condition, also constantly look for suppliers with a enhanced cost and benefit relation. 3) Incentive team to come up with innovative ideas and investment proposals

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Human resources: They are the people who compose the organizational team. Human resources are distributed different institutional levels and should be developed individually. To ensure human resources are being efficiently used in the café operation the establishment will count on: 1) Operational manager 2) Weekly roster 3) Specific tasks delegation and task description 4) Position differentiation 5) Efficiently allocation of personnel plan

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Market resources: it involves all the methods and techniques utilized by the organization to increase competitiveness. To ensure efficiently use of market resource The café will ensure to keep based and regular: 1) market analysis 2) sales plan 3) execution and control quality 4) promotions 5) marketing advertisement 6) new product or service launch

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Management resources: It involves management methods used for drive the business operation. To make sure to use efficiently the management resources the project governance will ensure: 1) Planning activ activities ities are being developed developed for project and programs 2) Decision taken power are being properly distributed

 

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources 

Monitor resource use against budgets and business goals Resource monitor will be implemented to help to find how much of resources are being put to use or used over time through a graphical representation. It is a useful tool in Windows 10/8/7 that helps checking the performance counters of specific resource and an d decide a course of action to improve im prove the performance. possible gaps The system can be applied in deferent type of resources and assist visually identify

EXPLANATION ON THE COST AND BUDGET OF RESOURCES ACQUIRED

Financial resource are being allocated according to a prioritization policy: 1) Customer attraction (everything that direct affect the customers): It involves quality of food, decoration, id they are confortable on the seat, staff experienced with customer service, skilled staff to promote a better service, Training for employees to align them to organizational goal and serve better customers, 2) Information technologic: The technology information involving the operation, the resources monitoring and point of sales to improve operational analysis helping to focus efforts. 3) Governance procedures: investments in technological system to help in distribute and communicate information, to standardize service and procedures involving each level of management. 

 

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources 

TASK 4: Prepare an asset management manual with policies and procedures in order to:

 

monitor the condition an and d performance of the physical assets you have recommended and take appropriate action in the event of a breakdown undertake preventative maintenance on an ongoing basis acquire new assets as needed maintain records to comply w with ith the financial and legal requirements of business operations (10 marks) 

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POLICY FOR ASSET MAINTAINANCE Monitor condition and performance 

Asset

tables

Monitor condition and performance

Monitor scratches, table balance and supports , appearance, gums under tables

Chairs

refrigerated display cabinet with counter and storage

small freezer

reverse cycle air-conditioning

preventive maintance

appropriate action in the event of a breakdown

Control supports and base of seat

Maintain records

Demonstrat e actual

Daily checks

Daily checks

Monitor temperature s and food conditions. Monitor daily activities

acquire new asset

Check performanc e monthly, clean up regular

Use one extra and analyses if it can be fixed.

Use extra one and analyses if it can be fixed. Urgently call for specialist to fix. Analyze

Monitor temperature s and food conditions. Monitor daily activities

Check performanc e monthly, clean up regular

consequence s and decide if it will be replaced and sold Urgently call for specialist to fix. Analyze consequence s and decide if it will be replaced and sold

Monitor temperature when hot

Keep the doors always

Urgently call for specialist to fix.

condition, report costs and ask approvals Demonstrat e actual condition, report costs and ask approvals

Takephotos and keep of table conditions

Take and keep photos of table conditions

Ensure the equipment is not being helpful anymore, sell the old one

Keep daily performance

Ensure the equipment is not being helpful anymore, sell the old one

Keep daily performance

Ensure the equipment is not being

Keep customers complaints

 

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources  and staff helpful Analyze day, monitor closed, opnion consequence anymore, clean up customers sell the old s and decide regular and staff one if it will be complaints replaced and sold commercial three (3) group coffee machine

coffee grinder

commercial fruit juicer

dishwasher

cutlery, crockery and other service equipment

oven

toaster

Monitor coffee taste, temperature and quality Monitor the amount of coffee introduced, ensure coffee is powder

Monitor the quality of  juices Monitor clean dishes before serve clients, ensure they are totally clean

Count number equipment. And monitor it to see if it is a problem Monitor temperature and preparation time of dishes Monitor temperature and

Machine regulation every day

Coffee powder production weekly

Clean up after use

replace

Fix it

Fix it

Ensure machine is not working properly If needed acquire a new machine asks for managemen t approval Buy a new one if the costs involving fixing it are higher

Daily monitor dishes

Wash dishes on hand till Fix it

Once a month

If is being lost too many of this resource the team must be advised

Ensure it cannot be fixed by specialist Ensure team was advised and resources are not being wasted and buy new ones

Fix it

Ensure it cannot be fixed by specialist

Fix it

Ensure it cannot be

Every day

Every day

Keep customer complaints and specialist opinion Demonstrate quality of coffee and keep performance reports

Demonstrate s cost of benefit

Keep specialist report

Keep monthly numebers

Keep specialist report Keep specialist report

 

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources  fixed by preparation specialist time of dishes Monitor time of point of sales (POS)/cash register

transactions, integration of systems, virus

monthly

Fix it

Identify cause roots

Keep performance results

SCHEDULE FOR ASSET PERFORMANCE

Frequency

Asset perform monitor

Daily

Commercial three (3) group coffee machine, 

Weekly

Tables, Chairs 

quarterly

dishwasher, oven 

Monthly

point of sales (POS)/cash register, refrigerated display cabinet with counter, small freezer,

semestral

reverse cycle air-conditioning, Coffee grinder, Commercial fruit juicer  

Annual

Toaster, Commercial fr fruit uit juicer  

LEGAL REQUIREMENTS FOR YOUR ORGANISATIONAL ASSETS - Public liability insurance

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Be appropriate to the purpose of the organisation Business should provide a framework for setting Asset Management objectives Include a commitment to satisfying applicable [mandatory and legal] requirements Include a commitment to continual improvement of the Asset Management System

RISK MANAGEMENT STRATEGY FOR RESOURCES AND ASSETS Asset or Resource name Possible Risks with this t his Risk Management Strategy resource material High level of material Ensure the people that expenditure handle material is properly trained and is using resources in correct amounts financial

Bad investment choices

The cash of the business must be efficiently used in

 

BSBMGT608 Manage innovation and continuous improvement BSBMGT622 Manage resources  order to achieve business objectives Accident at workplace

Ensure the workplace is accorded to legal WHS requirements

Costumers don’t enjoy café lay-out

Make a deep market strategy to understand difference of culture of each place to develop a personalized environment turned to the target audience. Create a solid governance policy that group all types of internal communication and its process.

human Market

management

Operational mistake due to lack of communication