Operational Plan for Trotters Bistro

This document provides an operational plan for Trotters Bistro, including strategic planning, stakeholder analysis, organization structure, and changes in the community. It also discusses the mission, values, and vision of Trotters Bistro, along with its goals and objectives. Get expert study material at Desklib.

Manage Operational Plan
BSBMGT517

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Trotters Bistro
Operational Plan
Extending Service to include
Breakfast
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Signatories
Name Position Signature
Andrea Galli Owner Andre
Lilly Galli Managing
Director
Lilly
John Boreham Executive chef John
Dave Warne Head chef Dave
Sam Paine Finance
Manager
Sam
Ramesh Kharel Sous chef Ramesh
Mathew Wade General
Manager
Mathew
Corey Rai Marketing
Manager
Corey
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Table of Contents
Introduction ...............................................................................
Strategic and Operational Planning ...........................................
Stakeholder Analysis..................................................................
ORGANISATION...........................................................................
Community Trends ....................................................................
Our Mission ................................................................................
Our Values .................................................................................
Our Vision...................................................................................
Goals .........................................................................................
Objectives ..................................................................................
Strategies and Actions ...............................................................
SWOT Analysis of the ORGANISATION........................................
Planning Grid for Goal 1 ............................................................
Planning Grid for Goal 2 ............................................................
Planning Grid for Goal 3 ............................................................
Planning Grid for Goal 4 ............................................................
Attachment A1: Organisation Chart ...........................................
Attachment B1: Stakeholder Analysis .......................................
Attachment C1: Organisation History Timeline .........................
Attachment D1: PEST Analysis ..................................................
Attachment E1: SWOT of Goal 1 ................................................
Attachment E2: SWOT of Goal 2 ................................................
Attachment E3: SWOT of Goal 3 ................................................
Attachment E4: SWOT of Goal 4 ................................................
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Introduction
During 5/10/2018 the Trotters Bistro engaged the services of ( ) to help prepare a Strategic
and Operational Plan.
Participants…
Andrea Galli
Lilly Galli
John Boreham
Dave Warne
Sam Paine
Ramesh Kharel
Mathew Wade
Corey Rai
It is believed that the following order matches the goals and demands of the Trotters Bistro.
The following order prepared by ( ) was offered to the Trotters Bistro for its data and ultimate
guidance.
This report describes the complete as well as the recommended arrange. The main motto of the
Trotters Bistro is to announce the decision to the workers, put the plan into operation and include
a meeting in order to evaluate the overall growth of the company and after evaluation, change
the pattern, if required. The main purpose of the Trotters Bistro eating house is to carry sittings
for a debate, and then correct or change the arrangement as per requirements.
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Operational Planning
Operational plan can be defined as an individual part of an organization that simply describes the
steps that will help to sustain the necessary goals and strategies of the higher administration. In
order to understand the complete planning methods, these following things are needed.
 Who is working with that particular project?
 What are the possible risks that the company may encounter and how to handle the risks?
 How to distribute the complete task among the workers?
Moreover there are some thought that are associated with the strategic and operational
planning are as follows:
 If you have no knowledge regarding your purpose or if you do not have any clear goal
then you will not able to reach the ultimate destination.
 Secondly, Ideas do not have any value if you are not able to execute it properly.
 A proper plan cannot always help you to fix all your glitches.
 Failure does not need any preparation.
 Complete planning helps you to obtain the ultimate aims, procedures and movements that
define their work priorities.
 Organization programs describe the key priorities of the organization. Moreover, it also
helps to determine the particular roles, responsibilities and necessary steps that should be
taken for the overall growth of the organization.
An operational and strategic plan that helps to make a successful organization:
 Recognizing the possible ways to achieve the goals of the organization.
 Make practical knowledge for the success
 Acknowledging to the possibilities and problems.
 Perform work collectively.
 Always motivate others.
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Stakeholder Analysis
The Trotters Bistro undertook a stakeholder analysis.
The present study allows the company to recognize the main roles and responsibilities of
the stakeholders and their area of interest.
Stakeholders can be defined as both internally and externally.
Stakeholder Analysis
Cameron et al. characterized a procedure for positioning partners dependent on
requirements and the general significance of partners to others in the network.
Mapping systems incorporate the accompanying investigation methods being
utilized by help offices, governments, or specialist gatherings:
Bourne's Partner Circle, "a five-advance system that gives an adaptable way to
deal with comprehension and dealing with the connections inside and around the
action"; includes distinguishing proof, prioritization, perception, commitment, and
checking of partner aspects[
Mendelow's capacity intrigue matrix, which considers partner "power and
desires (and in this manner their conceivable intrigue) ... to decide the potential
impact of partner groups"
Murray-Webster and Simon's three-dimensional matrix mapping force, intrigue,
and frame of mind, for better "animating idea and illuminating the undertaking or
program director in a genuinely important way"
Magnificent School London's impact intrigue matrix, "plotting partners on a chart
as far as their impact over the venture and their enthusiasm for the project"
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The previous Office of Government Business' capacity sway framework,
mapping "the dimension of effect of the change on [stakeholder] and the
significance these partners [have] to the accomplishment of the change project
The initial phase in structure any partner map is to build up an ordered rundown
of the individuals from the partner network. When the rundown is framed, can be
organized in some request. The most elevated need partners are then converted
into a table or a picture.[8][15] The rundown of potential partners for any task
regularly surpasses both the time accessible for investigation and the capacity to
reasonably guide and show the results.[16] The test is to concentrate on the
correct partners who are presently significant and make a visual portrayal of this
basic sub-set of the all out community
The most widely recognized introduction styles utilize a lattice to speak to two
components of enthusiasm with much of the time a third measurement appeared
by the shading or size of the image speaking to the individual partners. A portion of
the generally utilized "measurements" include:[4][11][12][13][14][15]
Power (high, medium, low)
Impact (high or low)
Intrigue/Need (high, medium, low)
Backing/Frame of mind (positive, unbiased, negative)
Stakeholder Interests Expectations Potential
Community Clear
surroundings,
chances.
Reliable as well as fresh
atmosphere, high
possibilities in order to
get a new job for local
people.
Clients on a daily
basis, helpful and
good feedback.
Council Must return the
tax within the
given time.
Giving proper
assistance.
Purification and
proper
maintenance
Bank/supplier Must accepting
their given
amount on time
More supply profit as
well as longtime
contract
Investment, best
stocks available
online
Customer Great price for Good meal and Ensuring profit
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capital,
dependable,
reliable
assistance
assistance for a long time
Owner Improve own
business
By reducing the cost
gain profit
Assist the ablest,
Spending money
Worker/Manager Make a
promotion, fees
Proper circumstances
and wages
In order to
achieve the best,
work hard. the
best
The Trotters Bistro
One of the most popular modern Australian and natural Italian cookeries is The Trotters
Bistro. It offers fabulous Italian meals from its centre of works. It is situated on 380-400
Lygon st, Carlton, Victoria.
According to the preparation process, here are the key functions, discoveries and the
events of the Trotters Bistro. The crucial events of Trotters Bistro that changed it a lot are:
HISTORY: -
The company was established in 1988. Trotters Bistro offers unique Italian cuisine for its customers. The cafe is
situated in Carlton, Victoria.
Johan and Lilly who is the executive chef and managing director of the company are working with Trotters for
more than twenty years. Concentrating on Italian art, Trotter's is also known for its Purpose, Italian food
including the big diversity of food along with lots of alternatives. Moreover, Trotters open their shop all the
seven days from (12 - 10)pm.
SERVICES OR BUSINESS ACTIVITIES:
Here, in Trotters Bistro each period is totally different from each other based on different functions. According to
the menu and atmosphere, Trotters has become the most efficient places in Carlton, Victoria. Starting from
exotic dishes, fabulous and best main meals to delicious desserts this place is one of the most popular as well
the preferred place to enjoy with your friends and family.
KEY FUNCTIONS:
All the dishes that are most popular in the market are made of wine. Employment is an important factor in the
present time.
Additionally, Gnocchi is one of the most well-known dishes for Italians. There is a team of experts in Trotters
who can prepare the dish well. A special attraction in Trotter is slow cook beef and Fettuccine in. Moreover, the
prawn nourishing paste oil makes the meals tasty.
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Organization Structure
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Changes in the Community
Trotters work in an extremely effective system. The difficulty is the future style with the proper
knowledge about the circumstances which will help or prevent growth. The following functions
include the glitches at the time of the final agreement that affect the Trotters Bistro. The Trotters
Bistro house began an overall Political, Economic, Social and Technological (PEST) analysis of
their place at interims the association and the sporting areas. The term PEST stands for P
(Political), E(Economical), S(Socio-cultural) and T(Technological.)
PEST Analysis
Here is the list of the trends that may or may not affect the organization.
Political Economic
Present laws
Prepared or forthcoming laws
Management strategies
Administrative Actions
Political transformation (for instance elections)
Funding, rewards and additional actions
Battles or disagreements
Confined and private trading circumstances
Trends and growth of the economy
Tax, money inflation measures
Global economic circumstances
Business circles
Growing and failing businesses
Production courses
Environmental trends
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Social Technological
Customer behaviour and views
Demographics which include age, gender,
employment
Media impressions
Important functions
Brand value and promotion
Ethical problems
Discoveries and technical purposes
Development of advanced technology
Obstacles to the approach
Industrialization
Digital marketplace
Fast moving technology
Communication channels
Construction
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Mission
Trotters Bistro aims to provide customers with constant delicious foods. The shop requires formulating
positive ambience and every visitor is welcomed & handled properly & takes immediate, experienced,
helpful & polite services. In order to manage a cleaning section, healthy as well as properly managed team
of staffs are needed. The main motto of Trotters Bistro is sensible customer service, food at a reasonable
price, reliable and orderly environment for the visitors.
Values
Each company has their own preferences and values. Almost every restaurant operate on presenting a
public right for the organisations. In order to make an overall growth of the restaurant company needs to
develop their abilities.
Vision
It is essential for any organization to maintain a proper vision. Without any vision, the company cannot
do anything. It is sub-divided into two parts are short term and long run.
Short term Vision: -
* Short term vision improves all the external customer services. In the present time, we have faced
several glitches at the time of dealing with advanced customer service the administration. In order to
handle the situation, we have hired some new as well as knowledgeable employees and provide them
with proper training so that they can easily handle the situation.
Long term Vision: -
Long term vision refers to the construction and administration that have built to a certain extent in
order to open a new business. To start a new business administration needs to get a proper place and
trustworthy workers.
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Objectives
Trotters have produced particular objectives during the month of September and October.
First of all, GOAL can be defined by using the following words Material, Assessable, Possible,
Practical and Convenient. Our Trotters team has these practices to build a positive goal which is
working in an extremely sensible manner.
Goals maintained by the Trotter's restaurant team are:
The objectives for all the key sections are:
Goal 1: In order to reduce the food wastage decrease food costs by the fifteenth. This procedure
is followed by the next 2 to 3 months.
Objectives: - 1
a) Appropriating the equal product supplies for breakfast and develop the food delivery service.
b) By increasing the friendly as well as the proper service reducing the wastage of the food.
c) Taking lots of materials or item from the suppliers and wholesalers.
Goal 2: In order to increase the sales of the breakfast by 13th. in the coming, two to three months
your time and we will provide you with breakfast after fifteen minutes of entering into the
restaurant.
Objectives: - 2
a) Rotate all the former operators on breakfast and improving the breakfast service quality in
social media along with the profit.
b) Apart from that, providing a huge discount for the old customers along with the good quality of
food.
c) Moreover, customers, whose bill is more than 30$ will be provided with fries.
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Strategies and Actions
Strategies and actions are always essential for any organizational growth. Here are some
planning frameworks strategies are written below:
 — Explicit
 — Moderate
 — Feasible
 — Time-bound
 — Reviewable
In addition, the planning framework record includes the following:
What the plan of the company?
When the following changes will be done?
What are the necessary sources that are needed?
What are the techniques to measure the progress?
As Trotters Bistro is very much objective based so they have to take care of the issue that
if the objective is achievable or not. Apart from all the services one of the most important
factor are time-bound services. If you are not able to provide service on time then
consumers may not satisfied with your services which may affect your brand name. It
hampers the overall growth of the company.
All the above-mentioned outlining grids involved the proper page planning. Even if you
want to extend your business then you have to make a strong online presence. Most of
the customers nowadays are doing their activity through online. So it will help the
organization in its overall growth.
SWOT Analysis
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In order to execute a proper process, a SWOT analysis of the ORGANISATION is needed.
SWOT analysis is nothing but a square formatted table which contains four equal quadrants. It is
used to presents a fast summary of the position of the organization. All the details under an
accurate title may not be of similar value.
SWOT includes the strengths, weaknesses, opportunities and threats associated with the
ORGANISATION. The SWOT process is used in order to discover the favored future of the
ORGANISATION.
Here, the SWOT analysis of Trotters Bistro place is discussed.
The following features define the strengths, weaknesses, opportunities and threats that
are associated with the Trotters Bistro’s functional areas. The SWOT eventually helps to
serve Trotters in order to establish the future.
All the following information is obtained with the plan as:
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SWOT Analysis of Goal 1 < Reducing Food Expenses>
STRENGTHS WEAKNESSES OPPORTUNITIES THREATS
* Excellent position
 Highly skilled
workers
 ·Best food
service
facilities
 One of the
best Italian
food provider
in Melbourne
 Home
delivery
services
 Exciting
offers for
students
 Great
discount
 Strong food
making skills
with high
market share
 Well built
customer
base and
employees
 Large range
of products
* we are contracted
with entirely Italian
foods
* We don't offer any
parking facilities
* The workers who
are working with our
restaurant are well-
trained and they
know that however
limited as we
manage to do
purposes and
control in extension.
* High industry
position
* Bad location with
weak online offers
* High inventory
compared to
competitors
* Weak customer
loyalty and brand
image
* Can do chilled
foods
* We can open
several outlets
* Proper
presence in the
global market
* Satisfactory
business
channels
* Low inflation
rate with high
private level
demand
 There is one more
Nepalese food outlet
which affects the
services of Trotters
 As we totally depend
on the head chef, so
we do not have any
alternatives other
than them.
 We are working on
the customer’s
choice. As
customers are the
main in this sector. If
we do not follow
customer’s needs
then we may lose
them.
 Social activities
 Increasing strength
of the local
distributors
 Rapidly changing
methodologies
 Different laws
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SWOT Analysis of Goal 2 <Increase Marketing & Profit >
STRENGTHS WEAKNESSES OPPORTUNITIES THREATS
• We will start the
Italian structure in
Carlton very soon.
• We have a core team
of entry-level cooks
and we will teach
them more in for best
services
• Moreover, we have
great custom tools
• Affordable service
charges
 We tied our
trained chefs
 To pay in the
new outlet we
have limited
funds
 We have a
limited HR’s
regarding our
business
 Announcement of
innovative
approaches and
opportunities
 We try to develop
our assistance
 Great location, so
the public can
easily reach
 Purpose eliminates
stores.
• we manage
not to get a
customer of
course
• Few numbers
of Nepalese in
Melbourne
• we are not
able to manage
our quality
employees
• Not able to
carry the brand
name
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PLANNING GRID FOR <GOAL 1>Decreasing Food Costs
Objective: - To bring down the food cost that is by minimising the food wastage. This is to be achieved by next 2- 3 months
Strategies
What
Actions
How
Priority
L/M/H
Time
Frames
When
Resources
Human
Material
Financial
Responsibility
Who
Performance Indicators
Measurement
Framing on the
stock and the price
of the food
Proper training
and regulation
design
High Should
execute
within two
to three
months
and
maintaining
Human Chefs
Manager
Owner
Improvement of the
total profit
Decent food
storage
Generally uses the
freezer and
modern cold
rooms
High Should
execute
within 2
months
and
Human Chefs Managing the
temperature records
and collecting accounts
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maintaining
Obey the basic
ingredients
correctly
Maintaining the
basic recipe
High Can be
executed
within 15
working
days
Human Chefs Uniformity of the food
quality
Prep equity Do not make food
in huge amount,
as it increases the
wastage rate.
High Can be
executed
within a
month and
maintaining
Human
Material
Chefs In order to decrease the
wastage rate
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PLANNING GRID FOR <GOAL 2>< Increase Marketing & Profit>
Objective: To increase the sales of take away food by 30% within next2-3 months.
Strategies
What
Actions
How
Priority
L/M/H
Time
Frames
When
Resources
Human
Material
Financial
Responsibility
Who
Performance Indicators
Measurement
Augmentation of
sales of breakfast
Using social
media platforms
Medium Should be
implemented
in 1-2
months and
continuing
Good
suppliers
and
labour
Management Sales records
To make breakfast
offers widely
known and famous
Using social
media and the
distribution of
brochures
Medium Should be
implemented
in 1-2
months and
continuing
Material Management
and
Marketing
manager
Communication and
Staff Feedback
Starting of home
delivery
Hiring/Buying of
bikes or more
vehicles for
delivery service to
start at the
earliest
High Should be
implemented
in 1-2
months and
continuing
Vehicles
and
Marketing
labour
Management
and
Chefs
Sales,
Review and
Feedback
Usage of Uber Eats Talking to popular High Should be Printer, Management, Sales,
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and online
delivery service
providers and
implementing it
into actions
implemented
in 1 month
and
continuing
iPad
websites
Chefs and
Front of house
Review and
Feedback
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PLANNING GRID FOR <GOAL 3>Social Media Promotion
Objective: Successful promotion of restaurants through social media within the next 2-3 months
Strategies
What
Actions
How
Priority
L/M/H
Time
Frames
When
Resources
Human
Material
Financial
Responsibility
Who
Performance Indicators
Measurement
Thinking alike with
the clientele
Employing a
friendlier tone and
creating an
ambience of
homeliness for the
Nepalese target
clients. Using a
Nepalese model to
pose as the chef for
online promotions.
High Should
Implement
in 1-2
months
and
continuing
Human and
material
PR/
management
staff
More inquiry online.
Expansion of clientele.
Using Facebook to
our best advantage
Put up a picture or
cover image looking
delicious and having
a name with a ring to
it. Creating tabs on
the Home page and
the first four tabs
have to entice the
online account
holder/viewer.
Exclusive offers,
High Should
Implement
in 1-2
months
and
continuing
Material PR/
Management
staff
Online opportunities for
sale being increased
through bookings and
coupon distributions.
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sweepstakes, and
group deals need to
be included on the
page. Niche
targeting with
embedded videos is
a viable option which
can be used.
Instagram Marketing
along with Facebook
Using trendy
hashtags to make
content more
attractive and
relevant. Using them
to attract a particular
group of clients.
Photo contests and
faces of content
employees also
propel the
customers to come.
Posting of engaging
menus, using
pictures of dishes
being served and
campaign-oriented
hashtags.
High Should
Implement
in 1-2
months
and
continuing
Material PR/managerial
staff
Online inquiry, review,
feedback and bookings
Using Twitter for
Marketing
Releasing a link to
the menu in the form
of a simple tweet,
inclusion of food
Medium Should
Implement
in 1-2
months
Material PR/managerial
staff
Increase in sales and
allover customer
satisfaction
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images along with
customer rave
reviews online of
popular products,
Using social
coupons or
hashtags, sending
out more meal
coupons during
specific times of the
day like breakfast
and dinner, using
promoted tweets,
geo-targeting of
advertisements.
and
continuing
Snapchat, Yelp and
Youtube
Advertise on
Youtube, increase
customer service for
better reviews on
Yelp
High Should
Implement
in 1-2
months
and
continuing
Material PR/managerial
staff, waiters
and chefs
Increase of sales an all
around customer
satisfaction
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PLANNING GRID FOR <GOAL 4> Improving Operational activities
Objective: To increase efficiency of operational activities within the next 2-3 months
Strategies
What
Actions
How
Priority
L/M/H
Time
Frames
When
Resources
Human
Material
Financial
Responsibility
Who
Performance
Indicators
Measurement
Hiring and training of
more staff
Usage of social
media and proper
consultancies and
talent acquisition
techniques
High Should be
implemented
within 1-2
months and
continuing
Human Managerial staff Feedback regards
quality of food from
customers
Decrease in wait time
for customers/ire due
to wait time
Sharing of best
practices by the
veterans in the
business making
waiters aware of the
average wait time of
customers. Training
them to greet
customers and take
their orders properly
Medium Should be
implemented
within 1-2
months and
continuing
Human Managerial staff Lesser irate customers
and lesser negative
ratings online
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and in order of
arrival.
Creating a healthy
environment for the
customers to eat
Dividing the kitchen
into three parts so
that the workers can
move around
comfortably. The
washroom basin will
not be used for
cleaning of utensils
so that hygiene is
not compromised.
Tools and
equipment need to
be bought in
advance and kept in
a particular place.
High Should be
implemented
within 1-2
months and
continuing
Material Cooks and other
miscellaneous
workers
Customer feedback on
quality and hygiene
No shortage of raw
materials
Effective inventory
management during
peak hours so that
food is served
quicker to the
working class on a
break.
High Should be
implemented
within 1-2
months and
continuing
Material Managerial staff No complaints regarding
less of ingredients
present for cooking food
Proper food
scheduling
Marination and
preparation of food
ingredients before
opening of
restaurant
High Should be
implemented
within 1-2
months and
continuing
Human Chefs and other
assigned
workers
Proper service and
availability during
intervals throughout the
day and adherence to
estimated time of arrival
post order
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Check in attitude of
servers/waiters
Proper training of
waiters and staff so
that they show
courtesy to
customers
High Should be
implemented
within 1-2
months and
continuing
Human Managerial staff No complaints regarding
the behaviour of waiters
and reduced mix-up in
orders.
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Monitoring the plan
The company has operational plans comprising highly capable workforce to
actualise a very simple goal, however, the company has to be compliant in every
step. So, we've to follow a set up time and to achieve success.
We will analyse Key Performance Indicators, keep daily tabs, check with bank
accounts and their reports week-on week, drawbacks will be analysed,
improvisation and implementation of changes will also be made by us. Candidates
may be hired or let go of on an ad-hoc basis by the management. If one can
survive in the business then it can yield high profits. The best strategy would be to
offer combo meals at pocket-friendly prices without caring for the profit margin for
widespread popularity. Profit maximisation being a goal the restaurant has to fall
back upon a sturdy operational plan. The plan must be in tune with the theme and
the functions of the restaurant. Everyone associated with the restaurant is to be
benefitted by the same.
Contingency and variation of the plan
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It helps to pull out the operational hazards into the limelight. It is the job of the managers primarily to see to it that the restaurant is
not running on heavy losses. It is the same as Business Continuity Management. Contingency is about the risks which can occur
without any prior forecast or knowledge. If there is a plan for combating long-term or short-term obstructions then a business will
most likely not end in being a failure. The failure to chalk up a plan leads to a plan to fail which is not uncommon hence one needs
the backing of a contingency plan. Most businesses run into things or external factors that affect the influx of clients and causes
business to be slow. The business profile if affected leads to a lot of harm and there may be times when a business is unable to
recover from the same especially in the case of start-ups. Restaurants need to identify these organizational risks to safeguard their
future in the business.
Problem Solution
Sale may not be good Operational arrangements may be
extended for three months or so.
Supplier Bankruptcy Need to get a new provider on board
Expenses exceeding Change the supplier, modification of
the portion sizes, scaling back of
wages
Unprecedented problems with
providers
Using of another company.
Staff non-attendance There should always be standby
employees ready for work.
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Name: Student Id: Unit Code:
Trainer: Siva
Attachment B1 Stakeholder Analysis
Stakeholder Interests Expectations Potential
How is the organization of
their interest?
What is the expected outcome
of their relationship with
organization?
How do they contribute to the
organization?
Community Clean, favourable work
environment
Safety and cleanliness of
environment, opportunities for
locals to get jobs.
Daily customer, feedback,
being helpful
Council Payment of taxes timely Providing with good service Cleanliness and proper
upkeep.
Bank/supplier Receiving timely money. Long term contract & greater Loans, best supply over
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Name: Student Id: Unit Code:
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supply profit world-wide internet.
Customer Better value for their money,
reliability, good service
Better food and services Getting long term benefits
Owner Growth of business Earning of greater profit and
minimization of cost
Serving the best, Investment
of money
Worker/Manager Getting promotion, salary Good work environment,
chances of promotion, salary
Working efficiently and doing
the best
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Name: Student Id: Unit Code:
Trainer: Siva
Listed are the changing trends in the community and business sector which are having or may have an external influence
on the organisation.
<List the changing trends in the community and business sector which are having or
may have an external influence on the organisation. DELETE THIS CELL WHEN
COMPELETED
34
Healthy options and their
increasing demand: pre-
processed food and their
substitutes are being shunned by
the masses for more quickly
ready, tastier and nutritious
options.
The Generation Gap: The new-
age generation prefer ordering
in than going out for dinners.
Changing lifestyle and habits
may affect the sale or growth of
a food chain.
Demand for mobility: Creating an
application out of a restaurant chain is
they way to go as people order more
takeouts than wait for fancy meals to
arrive at a restaurant. Moreover the
elderly masses are also catching up with
this viral trend. Easy menus and delivery
a click away is in huge demand.
Technological: these factors aid a food
chain to make their presence felt online
by making proper social media
connections. Digital kiosks and displays
help catch the attention of the
customers. It is a form of customer
engagement as they collect feedback
online keeping them abreast with
competition.
Environmental: catering to
increasing demands has to be
made possible keeping in mind
the sustainability factor. A
restaurant needs to depend on
proper ways of waste-
management to win more
customer loyalty.
Legal factors: the restaurant
needs to be compliant with the
local laws such as responsibly
catering or influencing children
below the age of thirteen.
Nutrition and food value may
not be compromised with.
Sustainability also tops the list
Competition: the restaurant faces stiff
competition from cheap eateries nearby
that sell food at more economical rates.
Eating at a restaurant is a luxury that
only few can afford.
SSocial: The reason why there have
been fingers pointed at the restaurant
industry is due to their targeting children
while advertising. Junk food is more and
more looked down upon than previously
as people are more health-conscious.
The fast food fad is dying a slow death
with the advent of new and upcoming
diseases such as childhood obesity.

Name: Student Id: Unit Code:
Trainer: Siva
Assessor Use Only:  Correct Written Response  Correct Verbal Response
(please provide notes)
35
Change of customer types: A family
restaurant will suddenly not change the
menu based on the number of singles
that have rented out the apartments in
an area lately hence the sales figures
may drop based on it.
Market dynamics: Changes in market
size, growth and segregation have an
effect on the growth of a business. It
influences the market objectives of a
company. If a certain sector of the
market shows slow growth then they will
be less interested in innovation in food
and least likely support a sector of
higher revenue growth.
Economic: Recession had previously
helped the industry but now since it has
subsided consumer spending has shot
up. Cheaper options have to be included
in the menus. There is a chance that
trends may change internationally
anytime.
Political: compliance to political factors
which change from on e country to the
other is of core importance. There are
rules regards to minimum wages,
sanitation and the quality of food being
served. Packaging regulations need to
be adhered to. The Government may
press charges against a certain food
chain for not maintaining the same. The
government may expect a restaurant to
Weather: There could be factors like
landslides and storms occurring which
may affect the population visiting a
restaurant against which humans are
generally helpless.
Changes in local infrastructure: The
zoning laws, highway constructions and
development of houses affect the
business of restaurants to a high degree.
Changing the face of a particular
location may help or hinder the business
of a company.

Name: Student Id: Unit Code:
Trainer: Siva
36

Name: Student Id: Unit Code:
Trainer: Siva
Assessor Use Only:  Correct Written Response  Correct Verbal Response
(please provide notes)
37

Name: Student Id: Unit Code:
Trainer: Siva
Attachment D1 PEST Analysis
Listed are the changing trends in the community and business sector which are having or may have an external influence
on the organization.
38
Political Economic
Current laws (national, state and overseas)
Planned or upcoming legislation
Government policies
Regulatory agencies
Political changes such as elections
Fund grants and miscellaneous initiatives
Wars or other disruptions
Local and intrinsic trade environments
Economy and its growth along with trends
Local taxes, interests, exchange and rate of inflation
International economical factors
Trade cycles
Flourishing and decline of markets
Industrial trends
Environmental issues(seasonal/weather changes)
Social Technological

Name: Student Id: Unit Code:
Trainer: Siva
Assessor Use Only:  Correct Written Response  Correct Verbal Response
(please provide notes)
39
Consumer trends (behaviour and attitudes)
Lifestyle trends
Demographics (age, sex, gender, culture ,employment
status, house ownership)
Media opinion
Important events
Advertisements and branding
Ethical values
Innovation and Research and Development
Technology modifications
Maturing of technology
Barriers in entering the market
Automation
Digitization of economy
Rate of technical change
Telephone broadcasting system
Mass-production

Name: Student Id: Unit Code:
Trainer: Siva
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Name: Student Id: Unit Code:
Trainer: Siva
Attachment E1SWOT Analysis of <Goal 1>< Reducing Food Expenses>
STRENGTHS WEAKNESSES OPPORTUNITIES THREATS
* Finest location
Talented and brilliant
staff
caterer facilities
best Italian cuisine in
Melbourne
home delivery available
* being restricted to solely
Italian food
* Not having opportunity of
personal parking
* We have specially trained
employees however are still
restricted to doing functions
and occupations additionally.
* High value of labor
* Can sell frozen meals
* Can do more of eater meals
* Can open newer branches
Another Nepalese
eatery is probably
about to be opened
close by
We have a trusty head
cook, thus we have no
choice but to obey him.
We have to be ready to
modify the menu
according to the
customer’s choices
otherwise we may lose
them.
Public works
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Name: Student Id: Unit Code:
Trainer: Siva
special discounts
offered to students
best value for money
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Name: Student Id: Unit Code:
Trainer: Siva
SWOT Analysis of Goal 2 <Increase Marketing & Profit >
STRENGTHS WEAKNESSES OPPORTUNITIES THREATS
• We are the ostensible Italian
structure in Carlton.
• we are training the most
basic chefs to required
perfection
• we have the best of the
business facility
• we keep affordability as
basic part of our services.
We have got secured and
well-trained workforce
We have got limited budget
for the new branch
We have got restricted
human resources team
concerned for the business
We have got very few
people in and around the
Daylesford community
Release of new ideas and
opportunities
Expansion of our services
Close to public transportation
facility
Target to remove foods.
• we might not fetch clients of
course
• we have very less Nepalese
living in Melbourne
• we often tend to fail our own
best employees
• we may tend to lose our own
name
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Name: Student Id: Unit Code:
Trainer: Siva
44

Name: Student Id: Unit Code:
Trainer: Siva
Further Comment
Assessor
Declaration
By signing below, I declare that all of the above activities have been satisfactorily completed and that I
have verbally authenticated these if required.
Assessor Name
Assessor Signature Date: ____/____/_____
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.
Fletcher et al. characterized a procedure for mapping partner desires dependent on esteem pecking orders
and key execution indicators.
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Name: Student Id: Unit Code:
Trainer: Siva
Mitchell et al. proposed an arrangement of partners dependent on capacity to impact, the authenticity of every
partner's association with the association, and the criticalness of the partner's case on the association. The
consequences of this characterization may evaluate the crucial inquiry of "which bunches are partners meriting
or requiring chief's consideration, and which are not?" This is striking nature - "how much supervisors offer need
to contending partner claim
Savage et al. offer an approach to arrange partners as indicated by potential for risk and potential for
cooperation
Turner et al. have built up a procedure of distinguishing proof, evaluation of mindfulness, backing, and impact,
prompting methodologies for conveying and surveying partner fulfillment, and figuring out who knows or
unmindful and whether their demeanor is strong or opposing.
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.
A standing working methodology ought to never be hard to peruse or enigmatically worded. It ought to be brief, straightforward and contain
activities steps that are basic pursue. A decent standard working methodology ought to plainly layout the means and advise the worker regarding
any security concerns.
The standing working methods ought to be the reason for preparing any new representatives. They ought to likewise be refreshed each year to
guarantee they remain important to the present needs of the association.
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Name: Student Id: Unit Code:
Trainer: Siva
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.
4. Helps in cooks in preparing meals and plating food as requested by the chef or other supervising employee.
5. Prepare simple meals such as salads or desserts.
6. Help cooks with food preparation duties for the day by cutting, peeling, or slicing as needed.
PLANNING GRID FOR <GOAL 4: To increase the employee performance by providing
proper training>
Objective: Provide proper training to the staffs
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Name: Student Id: Unit Code:
Trainer: Siva
Strategies
What
Actions
How
Priorit
y
L/M/H
Time
Frame
s
When
Resources
Human
Material
Financial
Responsibility
Who
Performance
Indicators
Measurement
Recruit employees
carefully
Must observe their
traits
High Within 2
weeks
Human Restaurant
authority
Employee’s behaviour with
customer
Give proper training Hired a good trainer High Must be
done
within 3
months
Human Trainer Employee's dedication
towards the job.
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Name: Student Id: Unit Code:
Trainer: Siva
SWOT Analysis of Goal 4<Increase employee efficiency >
STRENGTHS WEAKNESSES OPPORTUNITIES THREATS
Trained employees  Lose patience  Got training from a
well-known mentor
Customer's wicked behaviour.
Careful recruitment according to
their traits
 Worse relationship with
colleagues
 Create a wonderful
environment for
customer
bad experience for the customer
49