WHS System Management for Ollie's Restaurant

This report describes the obligations for Ollie's restaurant in terms of its WHS system management possibilities.

MAN2908201986

Task A
Introduction
WHS related legislations are very important in order to facilitate a legal framework for managing
business. The restaurant business requires a more suitable frame for the WHS system as it deals
with a wide number of human resource management factors during its operational limits. This
report describes these obligations for Ollie's restaurant in terms of its WHS system management
possibilities.
Actions related to legal compliance
Elimination, substitution, engineering controls, administrative controls and equipment for
personal protection are the actions which must be taken under the legal compliance aspect to the
restaurant business (Guirao Abad et al. 2016).
Employer responsibilities for providing safe workplace
The employer in this case is solely responsible for providing safe working environment to its
employees under legal and social compliance factors (Angelo et al. 2016).
Consultation mechanisms and its importance
The consultation process under the proposed WHS system must be associated with providing a
suitable framework which is equally accessible to each of the employees and with equal amount
of operational importance. A better consulting framework will boost the operability of perfect
resource management (Barlan-Espino, 2017).
Internal and external consultant example
External consultant: Organization's human resource department and quality control department
Internal consultant: Third party organization or professional (Jespersen et al. 2017).
Use of WHS representatives and committee
Roles:
 Evaluating and improving cooperation between employer and employees

 Allowing development, instigation, and implementation of health and safety possibilities
among members (Stowell and Warren, 2018).
 Review, formulation and dissemination of safety procedures and standards.
Responsibilities:
 Providing a WHS issue discussion forum to the committee
 Resolving identified issues and through planning
 Hazard reduction through corrective action recommendation (Nayak and Waterson,
2017).
 Conduction of regulated report evaluation
Hazards identifications and categorization
Physical hazards: slips, cuts, burns
Emotional hazards: stress, workload
Functional hazards: strains, sprains (Abubakar, 2015).
Risk assessment and control
Conduction of risk assessment at workplace, determination of employee risk factors, risk
evaluation and reviewing of risks are some of the acceptable mechanisms for hazard
identification and risk assessment in a restaurant (Taylor and Rostron, 2018).
Record keeping
The process of record keeping and accepting related mechanisms for that are interrelated with the
availability of a checking factor which is kept intact in order to facilitate a more controlled and
hazard free operational environment across the defined sections (Mohammad et al. 2018). It
helps in providing suitable approaches for availing better results through providing monitoring
possibilities.
Information and training
Training and information assessment for the staffing provide a self-care facility for each of the
employees which is ideal for eliminating risks and preparing the staffs for any further hazardous

situation. It limits the impacts linked to the potential risks and improve their controlling
mechanisms (Axelsson et al. 2017).
Employee responsibility
Each of the employees are liable to maintain proper safety regulations in order to ensure
individual as well as surrounding wellness. For example, chefs in kitchen are required to take
adequate care for fire safety and the cleaning staffs are liable to keep adequate strategies to
maintain proper hygiene along their operations. It will ensure an overall safety and welfare of the
business and its associates.
Conclusion
It can be concluded that WHS systems are based on various factors and these are equally
important for guiding performance all across the restaurant business. The strategies applicable
under this condition are capable of facilitating better overall impacts.
Assessment 2
Part A: Asset management plan
Four categories of maintenance required for restaurant’s asset:
 Preventive or scheduled maintenance
 Reliability-centered maintenance
 Reactive maintenance
 Predictive maintenance
Four systems used for monitoring asset performance and conditions:
 condition monitoring
 asset integrity management
 asset health data collection
 reliability-centered maintenance
Three types of documents related to Asset management
 Asset Management Plan
 Strategic Asset Management Plan

 Asset Management Policy
Three types of documents related to acquisition of new Asset
 Depreciation transaction
 Insurance transaction
 Data entry screen layout for asset master
Three ways to carryout maintenance and repair
 Reliability-centered maintenance
 Reactive maintenance
 Predictive maintenance
Three major energy using areas in a restaurant
 Lighting
 Cooking
 Storage
Three ways to better energy management in a restaurant
 Changing of old and high energy consumption appliances with new and energy efficient
ones
 Unplugging appliances while not in use
 Usage of power strips for plug load reduction
Part B: Asset register template
Name and
description
Serial number
and location
Purchase date
and price
Estimated
product life and
annual
depreciation
Warranty,
maintenance
documents and
financial
documents

Assessment 3: project
Equipment fault report
1.
Type of equipment: chest freezer
Serial no: AR1234
Location of equipment: kitchen
Date: 10 years old
Fault: self-defrost system issue
Reported by: kitchen manager
Action to be taken: buy new one
Cost (if applicable): $300-$350
Priority: (3) action required when convenient
Name and signature of the person completing form:
Please send this form to the administrative officer
2.
Type of equipment: Air conditioner
Serial no: AR1235
Location of equipment: dining area
Date: 3 years ago

Fault: compressor
Reported by: customers
Action to be taken: replacement
Cost (if applicable): $500
Priority: (3) action required when convenient
Name and signature of the person completing form:
Please send this form to the administrative officer
Part B
1.
Chest freezer
10 years
$1966
$300-$350
Yes
1 year
$300-$350
Reduction in food wastage
Increased food wastage
$1966

Replace
There have been several replacements and the problem has been significant thus the most useful
way to tackle this issue is to replace the asset. It has drawn a significant amount of resources
since a long time and thus more investment in it is not at all feasible.
2.
Air conditioner
5 years
$1800
$500
Yes
3 year
$500
Good surrounding temperature in the dining area
Inconvenience for the customers
$1800
Replace
The compressor which has been changed 3 years back has been left with a warranty of 24
months and there are chances that it will again get worse. Thus there is a need for replacement. It
will save time as well as additional repairing costs from time to time.
3.
POS system
4 years
$2200
NA

Yes
4 year
NA
Enhanced performance
Decrease in performance
$2200
Upgrade
The system involved is old and less significant in terms of operation. It must be associated with
advanced features in order to integrate a more ideal way for determining the development
process at reception.

Part D
1st email
General description:
Capacity- 950 l, width- max. 1860 mm, model type- two door model, warranty- 5 years full
warranty
Chest freezer type of financing agreement: one type payment upon purchase
Identity details: new
Please provide your quotation for this product
2nd email
General description:
Capacity- 5.0 kW
Air conditioner type of financing agreement: one type payment upon purchase
Identity details: new
Please provide your quotation for this product
3rd email
General description:
Supporting windows and mac
Computer hardware type of financing agreement: one type payment upon purchase
Identity details: new
Please provide your quotation for this product

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