Work Schedule Development in a Restaurant

This assignment focuses on the development of a work schedule for a restaurant setting. Students are asked to analyze various sources used to create the schedule, such as organizational procedures, job checklists, and discussions with supervisors. They must also explain how factors like menu items, service types, and staff experience influence task sequencing and allocation. The assignment further explores the impact of job roles, responsibilities, and technology on work schedule development. Finally, students discuss how a well-structured work schedule can contribute to improved service quality.

Unit Code: Assessment Task Number: D Assessment Title:
Assessment Task Number: D
Task 3: Question and answer
Q1: What sources of information did you use to develop the work schedule? Name the
documents, personnel or other sources you referred to.
Ans: (Ariza-Montes et al., 2017) and organizational working procedure charts and job
checklists are used to develop working schedules. In our restaurant, the supervisor and
the floor manager develops the working schedule of all the waiters in the beginning of
the week.
Q2: What general factors influenced how you sequenced the task to be completed on your
work schedule?
Ans: Menu items
Convenience food usage
Service types
Quantity and quality of meals
Number of meals
Layout facility and production equipment design
Work environment
Number of working hours
Q3: What factors influenced who you allocated tasks to when developing your work
schedule?
Student Number: Student Name:

Unit Code: Assessment Task Number: D Assessment Title:
Ans: I allocate tasks to the new job joiners according to their level of experience and their
knowledge regarding the services
Q4: How did job roles and responsibilities, rosters and organisational procedures affect the
development of your work schedule and allocation of tasks?
Ans: Motivations, incentives and expected promotional opportunities in my job role
influence the development of my work schedule and proper co-ordination with other
waitresses affect the development.
Q5: Briefly describe how a work schedule can help you provide better quality service.
Ans: Being a girl in India , it sometimes gets difficult for me in case of late night shifts or
in days where my work schedule ends after 11 at night. Hence, early morning and
afternoon shifts are best for me. I can work in peace with no tension of being late at
work and how to reach my home late night after work.
Q6: List any technology required to complete the tasks in the work schedule, for example,
POS systems, scanners, computers, printers, purchasing or front office software.
Ans: POS systems, standing for Point of Scale is an electronic cash register integrated with
the system of ordering and purchasing systems. Purchasing systems of computer are
now connected to POS and systems for ordering the tracking items and calculating
ordered quantities. POS also have E.F.T.P.O.S; (Heizer 2016) a glossary machine
which is also connected to the terminal for the processing of credit payments.
Student Number: Student Name:

Unit Code: Assessment Task Number: D Assessment Title:
References
Ariza-Montes, A., Arjona-Fuentes, J.M., Han, H. and Law, R., 2017. Employee responsibility
and basic human values in the hospitality sector. International Journal of Hospitality
Management, 62, pp.78-87.
Heizer, J., 2016. Operations Management, 11/e. Pearson Education India.
Student Number: Student Name: