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Managing Operational Plan Name of the University Author Note Introduction

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Added on  2020-05-01

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MANAGING OPERATIONAL PLAN 1 MANAGING OPERATIONAL PLAN Managing Operational Plan Name of the student Name of the University Author Note Introduction 3 Project 1 3 PART A Develop operational plan 3 Description of the operation. 3 Aim of the operational plan 4 SWOT analysis of the business environment 4 Detailed overview of the resource requirements 5 Contingency plan for the operational planning stages 6 Timeframes required to implement the project 6 The consultation requirements and provisions 6 Evaluation methods for measuring the performance 8 Part B Planning Resource Ac

Managing Operational Plan Name of the University Author Note Introduction

   Added on 2020-05-01

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Running head: MANAGING OPERATIONAL PLAN Managing Operational Plan Name of the studentName of the UniversityAuthor Note
Managing Operational Plan Name of the University Author Note Introduction_1
1MANAGING OPERATIONAL PLANTable of ContentsIntroduction......................................................................................................................................3Project 1...........................................................................................................................................3PART A Develop operational plan..............................................................................................3Description of the operation........................................................................................................3Aim of the operational plan.........................................................................................................4SWOT analysis of the business environment..............................................................................4Detailed overview of the resource requirements.........................................................................5Contingency plan for the operational planning stages.................................................................6Timeframes required to implement the project...........................................................................6The consultation requirements and provisions............................................................................6Evaluation methods for measuring the performance...................................................................8Part B Planning Resource Acqusition..........................................................................................9Discussion regarding the findings for the different options........................................................9Overview of the Standard Operating Procedures........................................................................9Job description for the role of food service attendant................................................................10Project 2.........................................................................................................................................10Part A Observation of operational procedures...........................................................................10Overview of the workplace........................................................................................................10Listing of the Standard Procedures............................................................................................11
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2MANAGING OPERATIONAL PLANOverview of the findings...........................................................................................................11Identification of shortfalls during task observation...................................................................12Part B Developing strategies and critical reflection..................................................................12Strategy implementation for overcoming the shortfalls identified............................................12Potential cost factors for the suggested procedure....................................................................13Critical reflection of the project.................................................................................................13Conclusion.....................................................................................................................................13Reference.......................................................................................................................................15
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3MANAGING OPERATIONAL PLANIntroduction The Hotel Futura’s management did the adoption of a plan for doing the utilization of thesunny indoor section of the lobby. This is being done for being considered as a service point inrespect of morning as well as afternoon teas. Each tea service is operating for 2 hours only, i.e.10:00am – 12:00pm and 2:30pm – 4:30pm. The room service kitchen does the preparation of thesandwiches and delivers them to the pass in the pastry section of the main production kitchen.The two food service attendants do the ordering as well as collecting of food orders for thisoutlet from the pastry section pass in the main production kitchen. Project 1 PART A Develop operational plan Description of the operation. The management of Hotel Futura did the adoption of a plan for utilizing a sunny indoorarea of the lobby as a service point in respect of morning as well as afternoon teas. The area willbe serving 250 customers per week and there will be the allocation of two existing food serviveattendants in respect of 2.5 hours regarding each period o service. There will be the requirementof hiring one food service attendant for ensuring that the operation will be commencing sevendays a week. Each tea service will be operating for 2 hours. The low tables that exist as well asthe comfortable lobby style seating will be getting used. There can occur the utilization of a setof service fridges in the front kicthen regarding the storage as well as service of chilled alcoholicas well as non-alcohoic beverages.
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