WHS System Management for Ollie's Restaurant

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