BSBMGT617: Developing a Business Plan - Canterbury Technical Institute
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This document presents a student's solution to a BSBMGT617 Develop and Implement Business Plan assignment from Canterbury Technical Institute. The assignment covers strategic planning's impact on business plan development, stakeholder consultation, legislative requirements, and the creation of a draft business plan for a "Fresh and hygiene restaurant." It includes discussions on mission and vision statements, internal and external factors, investment portfolios, and the need for alterations in legal status to comply with health, safety, and environmental regulations. The solution also addresses the importance of employee training and performance monitoring for achieving business goals. Desklib provides this and other resources for students seeking assistance with their assignments.
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Mgt516
BSBMGT617
Develop and implement business plan
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Candidate must fill this section:
Candidate Name:
Candidate ID:
Privacy Release Clause: “I give my permission for my assessment material to be used in the auditing,
CANTERBURY
TECHNICAL INSTITUTE
ASSESSMENT
BSB61015
Advanced Diploma of Leadership &
Management
BSBMGT617
Develop and implement business plan
Barcode
Candidate must fill this section:
Candidate Name:
Candidate ID:
Privacy Release Clause: “I give my permission for my assessment material to be used in the auditing,
CANTERBURY
TECHNICAL INSTITUTE
ASSESSMENT
BSB61015
Advanced Diploma of Leadership &
Management
Secure Best Marks with AI Grader
Need help grading? Try our AI Grader for instant feedback on your assignments.
Canterbury Technical Institute
CRICOS Code – 02938M RTO No: 31645
assessment validation & moderation Process”
Candidate Signature: Date:
Attempts
Ass
Task
1
Ass
Task 2
Ass
Task 3 Practical Satisfactory Non-
Satisfactory Date Assessor’s Signature
1
2
3
Information for Candidate:
All work is to be entirely of the candidate.
General Information for this assessment:
Read the instructions for each question very carefully.
Be sure to PRINT your FULL name & LAST name in every place that is provided.
Short questions must be answered in the spaces provided.
For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must attach its own work formatted
in double space, Arial 12 pts.
All activities must be addressed correctly in order to obtain a competence for the unit of competency.
If the candidate doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.
Re-assessment of Result & Academic Appeal procedures:
If a student at CTI is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal
to the Deputy Principal. This should be submitted after completion of the subject and within fourteen days of commencement of the new term.
Re-assessment Process:
An appeal in writing is made to the Deputy Principal providing reasons for re-assessment /appeal.
Deputy Principal will delegate another faculty member of CTI to review the assessment.
The student will be advised of the review result done by another assessor.
If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge, the
Deputy Principal and the Director of Student Services OR if need be an external assessor.
The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.
If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation option with CTI’s
nominated mediation agency.
Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These
principles require assessment to be reliable, fair, practical and valid.
Academic Appeals
If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through CTI’s complaint / grievance protocol.
The notice of appeal should be in writing addressed to the Deputy Principal and submitted within seven days of notification of the outcome of the re-
evaluation process.
If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The
notice of appeal must be made within three working days of the concluding date shown on the medical certificate.
The decision of Deputy Principal will be discussed with the PEO and will be final.
Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance
policy.
Feedback/Comments:
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 2 of
11
CRICOS Code – 02938M RTO No: 31645
assessment validation & moderation Process”
Candidate Signature: Date:
Attempts
Ass
Task
1
Ass
Task 2
Ass
Task 3 Practical Satisfactory Non-
Satisfactory Date Assessor’s Signature
1
2
3
Information for Candidate:
All work is to be entirely of the candidate.
General Information for this assessment:
Read the instructions for each question very carefully.
Be sure to PRINT your FULL name & LAST name in every place that is provided.
Short questions must be answered in the spaces provided.
For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must attach its own work formatted
in double space, Arial 12 pts.
All activities must be addressed correctly in order to obtain a competence for the unit of competency.
If the candidate doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.
Re-assessment of Result & Academic Appeal procedures:
If a student at CTI is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal
to the Deputy Principal. This should be submitted after completion of the subject and within fourteen days of commencement of the new term.
Re-assessment Process:
An appeal in writing is made to the Deputy Principal providing reasons for re-assessment /appeal.
Deputy Principal will delegate another faculty member of CTI to review the assessment.
The student will be advised of the review result done by another assessor.
If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge, the
Deputy Principal and the Director of Student Services OR if need be an external assessor.
The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.
If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation option with CTI’s
nominated mediation agency.
Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These
principles require assessment to be reliable, fair, practical and valid.
Academic Appeals
If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through CTI’s complaint / grievance protocol.
The notice of appeal should be in writing addressed to the Deputy Principal and submitted within seven days of notification of the outcome of the re-
evaluation process.
If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The
notice of appeal must be made within three working days of the concluding date shown on the medical certificate.
The decision of Deputy Principal will be discussed with the PEO and will be final.
Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance
policy.
Feedback/Comments:
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 2 of
11
Canterbury Technical Institute
CRICOS Code – 02938M RTO No: 31645
Acknowledgement
I understand all the above rules, guidelines and feedback for this assessment.
Full Name: Signature: Date:
Skills and Knowledge Activity
Estimated
Time
90 - 120 Minutes
Objective To provide you with an opportunity to demonstrate your knowledge of the foundation
skills, knowledge evidence and performance evidence.
Activity Complete the following individually and attach your completed work to your workbook.
The answers to the following questions will enable you to demonstrate your knowledge of:
Reading
Writing
Oral Communication
Numeracy
Navigating the world of work
Interacting with others
Getting the work done
Processes for developing business plans
Performance objectives and measures including key performance indicators
Key stakeholders
Answer each question in as much detail as possible, considering your organisational
requirements for each one.
All answers will vary depending on the learner and the organisation they work for but the
learner should be able to answer each question competently.
1.
a) What impact should strategic planning have in the development of your business
plan?
Strategic planning would help in developing a realistic perception for the business plan.
It would help in understanding what decisions need to be made at every step of business plan.
Moreover, creating a strategic plan is a significant step towards developing long term goals
and basic strategies required for achieving the goal. Additionally, it will also constitute day to
day operations which would be a part of business and prioritising the operations over
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 3 of
11
CRICOS Code – 02938M RTO No: 31645
Acknowledgement
I understand all the above rules, guidelines and feedback for this assessment.
Full Name: Signature: Date:
Skills and Knowledge Activity
Estimated
Time
90 - 120 Minutes
Objective To provide you with an opportunity to demonstrate your knowledge of the foundation
skills, knowledge evidence and performance evidence.
Activity Complete the following individually and attach your completed work to your workbook.
The answers to the following questions will enable you to demonstrate your knowledge of:
Reading
Writing
Oral Communication
Numeracy
Navigating the world of work
Interacting with others
Getting the work done
Processes for developing business plans
Performance objectives and measures including key performance indicators
Key stakeholders
Answer each question in as much detail as possible, considering your organisational
requirements for each one.
All answers will vary depending on the learner and the organisation they work for but the
learner should be able to answer each question competently.
1.
a) What impact should strategic planning have in the development of your business
plan?
Strategic planning would help in developing a realistic perception for the business plan.
It would help in understanding what decisions need to be made at every step of business plan.
Moreover, creating a strategic plan is a significant step towards developing long term goals
and basic strategies required for achieving the goal. Additionally, it will also constitute day to
day operations which would be a part of business and prioritising the operations over
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 3 of
11
Canterbury Technical Institute
CRICOS Code – 02938M RTO No: 31645
anything else. Strategic planning for developing business plan could help in identifying what
exactly needs to be done and the risks that might arise.
b) Which aspects of the strategic plan do you feel your organisation need to alter
before writing the business plan?
Every business plan required to have a well written business plans. It will provide right
direction to the investors to make valuable investment in their projects such as in Hospitality
sector. It is the nature of business, financial projections and strategies that intends to
formulate to attain the stated targets (Mezger, 2014). For any Restaurant business, it is
essential to determine its internal and external factors that are associated with company.
Detailed information about the team making, investors and customers are also needed to be
analysing before preparing of any innovative business plan. The idea must be clear to
everyone those are valuable part of business plan so that chances of mistakes cannot be arises
in coming future.
2.
a) Who are the key stakeholders in your organisation? Make a list of the stakeholders
who will have an interest in your business plan.
b) Go through your list and discuss why it might be useful to consult with each
stakeholder prior to writing the business plan.
Stakeholder Reasons to consult
Shareholder The primary reason for this is that without having sufficient
amount of capital restaurant business cannot survive. Thus,
shareholder tends to provide seed capital that is needed to start a
business. They are known to be one of the key partners in a
hospitality industry. Shareholder can take decision for investment
after analysing the plan effectively.
Employees / Staffs They are the one who develop and provide product as well as
services to the customers. In relation to new restaurant business
plan a well trained staffs and services manager are essential. In
order to become more successful in coming period of time,
restaurant staff members must be sufficient enough to serve their
customers more perfectly.
Suppliers and
distributors
It is vital for a new business to collaborate with their partners to
operate their operations effectively. Hence, it is crucial to build
strong relationship with them (Nicholas and Steyn, 2017).
Customers The major reason for restaurant business is to create customers.
Clients must be satisfied with the services of food that are offered
by the restaurant, so it is vital to offer valuable goods and services
that create value for money. Without having right customer the
business cannot survive.
Regulatory bodies These are also important stakeholder for a newly restaurant
business but it is crucial to maintain proper policy regulation for
staffs members or other restaurant in charge. They help in
avoiding disputes and any kind of workplace issues.
3.
a) Discuss the legislative requirements you will have to consider when implementing a
business plan.
Every Restaurant business must be complying with an appropriate legislation to which
they are planned. It consists of prescribed law or registration of the business. It is essential for
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 4 of
11
CRICOS Code – 02938M RTO No: 31645
anything else. Strategic planning for developing business plan could help in identifying what
exactly needs to be done and the risks that might arise.
b) Which aspects of the strategic plan do you feel your organisation need to alter
before writing the business plan?
Every business plan required to have a well written business plans. It will provide right
direction to the investors to make valuable investment in their projects such as in Hospitality
sector. It is the nature of business, financial projections and strategies that intends to
formulate to attain the stated targets (Mezger, 2014). For any Restaurant business, it is
essential to determine its internal and external factors that are associated with company.
Detailed information about the team making, investors and customers are also needed to be
analysing before preparing of any innovative business plan. The idea must be clear to
everyone those are valuable part of business plan so that chances of mistakes cannot be arises
in coming future.
2.
a) Who are the key stakeholders in your organisation? Make a list of the stakeholders
who will have an interest in your business plan.
b) Go through your list and discuss why it might be useful to consult with each
stakeholder prior to writing the business plan.
Stakeholder Reasons to consult
Shareholder The primary reason for this is that without having sufficient
amount of capital restaurant business cannot survive. Thus,
shareholder tends to provide seed capital that is needed to start a
business. They are known to be one of the key partners in a
hospitality industry. Shareholder can take decision for investment
after analysing the plan effectively.
Employees / Staffs They are the one who develop and provide product as well as
services to the customers. In relation to new restaurant business
plan a well trained staffs and services manager are essential. In
order to become more successful in coming period of time,
restaurant staff members must be sufficient enough to serve their
customers more perfectly.
Suppliers and
distributors
It is vital for a new business to collaborate with their partners to
operate their operations effectively. Hence, it is crucial to build
strong relationship with them (Nicholas and Steyn, 2017).
Customers The major reason for restaurant business is to create customers.
Clients must be satisfied with the services of food that are offered
by the restaurant, so it is vital to offer valuable goods and services
that create value for money. Without having right customer the
business cannot survive.
Regulatory bodies These are also important stakeholder for a newly restaurant
business but it is crucial to maintain proper policy regulation for
staffs members or other restaurant in charge. They help in
avoiding disputes and any kind of workplace issues.
3.
a) Discuss the legislative requirements you will have to consider when implementing a
business plan.
Every Restaurant business must be complying with an appropriate legislation to which
they are planned. It consists of prescribed law or registration of the business. It is essential for
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 4 of
11
Secure Best Marks with AI Grader
Need help grading? Try our AI Grader for instant feedback on your assignments.
Canterbury Technical Institute
CRICOS Code – 02938M RTO No: 31645
a “Fresh and hygiene restaurant” to determine its own set of legislative obligations. The first
thing is to get permits or license to operate. These are basically issued by city, town or state
government in which the business is going to be developed. Apart from this, protection of
Intellectual property (IP) tends to provide legal entitlement to the company. Only a state
business license from the government, it means that all parties would have their legal capacity
to enter into an agreement. Before starting a new business, it is crucial to take advice from
solicitors and other advisers (Jeston, 2014).
b) Will your company require a change in legal status?
Yes, all the legal aspects are crucial for a restaurant business point of view, but health,
safety and other environment requirements are also valuable part for the hospitality industry.
Thus, a duty of care to worker, customer and common public as per the work health and
safety act 2011 has to be modified, so that chances of mistake can be avoided up to a great
level. Some other responsibility associated to external factors is also needed to be analyse
which will be fulfilling the ergonomic need and security problems of the industries. In order to
overcome future mistake within a business the owner need to make certain changes
accordingly in the legal status (Bourne, 2016).
Major Activity
Estimate
d Time
90 – 120 Minutes
Objective To provide you with an opportunity to demonstrate your knowledge of the entire unit.
Activity This is a major activity – your instructor will let you know whether you will complete it
during class or in your own time.
You must individually, answer the following questions in full to show your competency
of each element;
1. Develop business plan
2. Monitor performance
3. Training plan
1. Develop a draft business plan for your organisation using the following headings and
templates where provided.
1.1 Using your answers from Activity 1B
a) You should list and then discuss your businesses’ mission and vision
statements.
It is crucial to “Fresh and hygiene restaurant” business which will provide maximum
profitability and growth in coming period. Thus, restaurant business is more effective in the
present scenario.
Nature of business: The overall mission of any business such as retail or Restaurant
business is to earn maximum profit as compare to other business. Vision is basically
to become world’s largest restaurant company in the market in coming 5 years.
Internal factors: It is vital for a business to make proper evaluation of the internal
factors by taking into account the strength and weakness associated with the
hospitality sector.
External factors: A strategic plan can only be get successes in case all the external
factors are analysed before the writing of any new restaurant business (Marjanovic,
Fry and Chataway, 2012).
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 5 of
11
CRICOS Code – 02938M RTO No: 31645
a “Fresh and hygiene restaurant” to determine its own set of legislative obligations. The first
thing is to get permits or license to operate. These are basically issued by city, town or state
government in which the business is going to be developed. Apart from this, protection of
Intellectual property (IP) tends to provide legal entitlement to the company. Only a state
business license from the government, it means that all parties would have their legal capacity
to enter into an agreement. Before starting a new business, it is crucial to take advice from
solicitors and other advisers (Jeston, 2014).
b) Will your company require a change in legal status?
Yes, all the legal aspects are crucial for a restaurant business point of view, but health,
safety and other environment requirements are also valuable part for the hospitality industry.
Thus, a duty of care to worker, customer and common public as per the work health and
safety act 2011 has to be modified, so that chances of mistake can be avoided up to a great
level. Some other responsibility associated to external factors is also needed to be analyse
which will be fulfilling the ergonomic need and security problems of the industries. In order to
overcome future mistake within a business the owner need to make certain changes
accordingly in the legal status (Bourne, 2016).
Major Activity
Estimate
d Time
90 – 120 Minutes
Objective To provide you with an opportunity to demonstrate your knowledge of the entire unit.
Activity This is a major activity – your instructor will let you know whether you will complete it
during class or in your own time.
You must individually, answer the following questions in full to show your competency
of each element;
1. Develop business plan
2. Monitor performance
3. Training plan
1. Develop a draft business plan for your organisation using the following headings and
templates where provided.
1.1 Using your answers from Activity 1B
a) You should list and then discuss your businesses’ mission and vision
statements.
It is crucial to “Fresh and hygiene restaurant” business which will provide maximum
profitability and growth in coming period. Thus, restaurant business is more effective in the
present scenario.
Nature of business: The overall mission of any business such as retail or Restaurant
business is to earn maximum profit as compare to other business. Vision is basically
to become world’s largest restaurant company in the market in coming 5 years.
Internal factors: It is vital for a business to make proper evaluation of the internal
factors by taking into account the strength and weakness associated with the
hospitality sector.
External factors: A strategic plan can only be get successes in case all the external
factors are analysed before the writing of any new restaurant business (Marjanovic,
Fry and Chataway, 2012).
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 5 of
11
Canterbury Technical Institute
CRICOS Code – 02938M RTO No: 31645
Investment portfolio: It is crucial for any restaurant business to look for better
availability of the capital that can help in future growth of the company.
b) Do these need to be altered for the creation of a new business
plan?
All the above factors essential for operating a restaurant business only some of them is
needed for analysing on regular basis so that all unethical aspects can be avoided. During the
time of creating a new restaurant business in hotel industry. It seems to be primary role of
manager to make continuous evaluation of the resources that are essential for the business.
The entire growth and dependency of the restaurant business in based on internal or
external factors that are needed to be plan accordingly.
1.2 List 4 performance objectives / KPI’s for your business:
1. The primary objective of the restaurant business is to build high-performing
workforce by serving better quality of food to their customer.
2. To provide better customer services and make improve overall restaurant
business growth.
3. To develop skills, increase employee’s productivity.
4. Increase or maintain food sales and overcomes performance gaps.
1.3 Market analysis – who are your competitors?
Competitor Established
date
Size Market
share
(%)
Value to
customers
Strengths Weaknesses
Attica 2010 More than 30-
150employees/
Net income of
£1,20 million
4.6% Serving
their entire
customer
as a little
better in all
day.
It is world
largest
and
profitable
restaurant
Attica
subsidiaries
are not
operating as
well as they
are more
vulnerable.
Ester
Restauran
t
2013 More than 320
employees/
€53 million
6.5% Simplicity
and clear
orientation
to their
customer.
Services
orientation
and
friendliness.
Honesty
and
openness
of their
foods and
services.
They need to
make
improvement
in their
brand.
1.4 Financial targets. An example is included below
Financial target is to increase revenue by 5% p.a. yearly over the next 3 years,
Projected Income
Year Annual Income Monthly Income
2019 $382,000.00 $50,000.00
2020 $416,650.00 $53,050.00
2021 $512,230.00 $48,212.50
1.5 The products or services you will introduce/update
As seeing the current demand in the restaurant business all continental foods as per the
demand of outside customer that comes only for the purpose of visiting the nation. Chinese,
Indian and other countries food must be serve to the customers. It will be more effective
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 6 of
11
CRICOS Code – 02938M RTO No: 31645
Investment portfolio: It is crucial for any restaurant business to look for better
availability of the capital that can help in future growth of the company.
b) Do these need to be altered for the creation of a new business
plan?
All the above factors essential for operating a restaurant business only some of them is
needed for analysing on regular basis so that all unethical aspects can be avoided. During the
time of creating a new restaurant business in hotel industry. It seems to be primary role of
manager to make continuous evaluation of the resources that are essential for the business.
The entire growth and dependency of the restaurant business in based on internal or
external factors that are needed to be plan accordingly.
1.2 List 4 performance objectives / KPI’s for your business:
1. The primary objective of the restaurant business is to build high-performing
workforce by serving better quality of food to their customer.
2. To provide better customer services and make improve overall restaurant
business growth.
3. To develop skills, increase employee’s productivity.
4. Increase or maintain food sales and overcomes performance gaps.
1.3 Market analysis – who are your competitors?
Competitor Established
date
Size Market
share
(%)
Value to
customers
Strengths Weaknesses
Attica 2010 More than 30-
150employees/
Net income of
£1,20 million
4.6% Serving
their entire
customer
as a little
better in all
day.
It is world
largest
and
profitable
restaurant
Attica
subsidiaries
are not
operating as
well as they
are more
vulnerable.
Ester
Restauran
t
2013 More than 320
employees/
€53 million
6.5% Simplicity
and clear
orientation
to their
customer.
Services
orientation
and
friendliness.
Honesty
and
openness
of their
foods and
services.
They need to
make
improvement
in their
brand.
1.4 Financial targets. An example is included below
Financial target is to increase revenue by 5% p.a. yearly over the next 3 years,
Projected Income
Year Annual Income Monthly Income
2019 $382,000.00 $50,000.00
2020 $416,650.00 $53,050.00
2021 $512,230.00 $48,212.50
1.5 The products or services you will introduce/update
As seeing the current demand in the restaurant business all continental foods as per the
demand of outside customer that comes only for the purpose of visiting the nation. Chinese,
Indian and other countries food must be serve to the customers. It will be more effective
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 6 of
11
Canterbury Technical Institute
CRICOS Code – 02938M RTO No: 31645
techniques to increase the market share and productivity of the restaurant company
(Seethamraju, 2012).
1.6 Your requirements for:
a) Financial and physical, (an example is included below)
WBS Budget
Fresh and Fast retail company
Form:
Project Manager Date:
Location
Area Sub area Cost
$
Contingency
10%
Budget Comments
The Online
services
Structure 6,000,000 550,000 =5450000 This includes
shipping, and
packaging
structure.
Control panels 400,000 50,000 450,000
Delivery
executives(32)
10,000 2,000 12,000
x32
384.000
Includes
shipping and
delivery
charges.
Operator
department
25,000 2,500 27,500
Website Online booking 40,000 5,000 45,000
Maintenance
office
40,000 3,000 43,000
Handling
customer query
Email 25,000 5.500 30500
Phone 10,000 500 10500
Fax 7,000 700 7,700
Marketing Advertising 15,000 1,000 16,000
Social media 8,500 850 9,350
Total $6473550
b) human resources and
Position Hours Needed Cost per
Hr
No
required
Total Skill
needed
Comments
In $ $
P/W
Site
manager
7 75 4 2,100 See
training
register
Maintenance
manager
6 70 5 2,100 See
training
register
Marketing
manager
6 65 4 1,560 See
training
register
Site
supervisor
5 24 5 600 See
training
2 24 5 240
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 7 of
11
CRICOS Code – 02938M RTO No: 31645
techniques to increase the market share and productivity of the restaurant company
(Seethamraju, 2012).
1.6 Your requirements for:
a) Financial and physical, (an example is included below)
WBS Budget
Fresh and Fast retail company
Form:
Project Manager Date:
Location
Area Sub area Cost
$
Contingency
10%
Budget Comments
The Online
services
Structure 6,000,000 550,000 =5450000 This includes
shipping, and
packaging
structure.
Control panels 400,000 50,000 450,000
Delivery
executives(32)
10,000 2,000 12,000
x32
384.000
Includes
shipping and
delivery
charges.
Operator
department
25,000 2,500 27,500
Website Online booking 40,000 5,000 45,000
Maintenance
office
40,000 3,000 43,000
Handling
customer query
Email 25,000 5.500 30500
Phone 10,000 500 10500
Fax 7,000 700 7,700
Marketing Advertising 15,000 1,000 16,000
Social media 8,500 850 9,350
Total $6473550
b) human resources and
Position Hours Needed Cost per
Hr
No
required
Total Skill
needed
Comments
In $ $
P/W
Site
manager
7 75 4 2,100 See
training
register
Maintenance
manager
6 70 5 2,100 See
training
register
Marketing
manager
6 65 4 1,560 See
training
register
Site
supervisor
5 24 5 600 See
training
2 24 5 240
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 7 of
11
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Canterbury Technical Institute
CRICOS Code – 02938M RTO No: 31645
register
1 24 5 120
Platform
attendant
3 23 5 345 See
training
register
3 23 5 345
3 23 5 345
3 23 5 345
Cashier 8 24 5 960 See
training
register
0
8 24 5 960
Packing
staff
4 24 5 480 See
training
register
4 24 5 480
4 24 5 480
4 24 5 480
4 24 5 480
4 24 5 480
Maintenance
staff
6 30 5 900 See
training
register
0
6 30 5 900
0
6 30 5 900
Per week
15,600
c) licences
It is essential for a new restaurant business to take licences from the concern legal bodies
to regulate their business more effectively. Such as from finance or corporate bodies. Food
hygiene certificate, pest control regulation and food premises approval is required to
operate restaurant business (Noe, Hollenbeck, Gerhart and Wright, 2017).
1.7 Referring to your Stakeholders in Skills 7 Knowledge Q no 2 pls complete the
following table.
Stakeholder Method of Consultation Frequency of Consultation
shareholders By using referendum model Separate pattern (High)
Employees / staffs Listening to their views One to one (medium)
Suppliers and
Distributors
Formal or informal General customer
communication (moderate)
Customers Taking feedbacks High
Regulatory bodies Policy exchange High
1.8 Please complete the following table for all the KPI’s relating to organisational
and departmental performance targets
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 8 of
11
CRICOS Code – 02938M RTO No: 31645
register
1 24 5 120
Platform
attendant
3 23 5 345 See
training
register
3 23 5 345
3 23 5 345
3 23 5 345
Cashier 8 24 5 960 See
training
register
0
8 24 5 960
Packing
staff
4 24 5 480 See
training
register
4 24 5 480
4 24 5 480
4 24 5 480
4 24 5 480
4 24 5 480
Maintenance
staff
6 30 5 900 See
training
register
0
6 30 5 900
0
6 30 5 900
Per week
15,600
c) licences
It is essential for a new restaurant business to take licences from the concern legal bodies
to regulate their business more effectively. Such as from finance or corporate bodies. Food
hygiene certificate, pest control regulation and food premises approval is required to
operate restaurant business (Noe, Hollenbeck, Gerhart and Wright, 2017).
1.7 Referring to your Stakeholders in Skills 7 Knowledge Q no 2 pls complete the
following table.
Stakeholder Method of Consultation Frequency of Consultation
shareholders By using referendum model Separate pattern (High)
Employees / staffs Listening to their views One to one (medium)
Suppliers and
Distributors
Formal or informal General customer
communication (moderate)
Customers Taking feedbacks High
Regulatory bodies Policy exchange High
1.8 Please complete the following table for all the KPI’s relating to organisational
and departmental performance targets
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 8 of
11
Canterbury Technical Institute
CRICOS Code – 02938M RTO No: 31645
KPI’s
(Target/Goal area)
Organisation or
Department
Performance
Measurement
When
required
Sales
Net and gross profit
margin.
Finance
Sales
Increment of about
10-15%
Quarterly
Reports
Emergency calls
and service quality
Maintenance
Management
controlled by
minimum of 10%
Monthly
Reports
1.9 Training needs for a) current and b) new staff. Please use the following templates
where some examples have been given.
CURRENT STAFF
Job Title Skills required Knowledge required Current and future
Training needs
Online
booking
manager
Able to handle visitors
separately
Excellent
communicator with the
outside clients
Management skills
Time management
IT skills
+ 2 years’ experience in
handling the websites of
the restaurant.
Experience with Project
management tools (MIS
and IT technology)
Needs to update new
features to latest
versions in next 12
months and review
every 12 months
Maintenance
manager
Good interpersonal
Communication
+ 2 years’ experience as
maintenance manager.
Computer skills
Relevant qualifications in
IT.
New computerized
maintenance
management system
being installed.
Training will be
conducted by installer
FUTURE STAFF
Job Title Skills required Knowledge required Future Training
needs
Order
attendant
Good communication
skills
Customer Service
Dispute resolution
+ 3 years’ experience in
customer service
Relevant qualifications in
Customer Service
Induction training
Training for latest
software handling
Cashier Basic accounting
Time Management.
Product Knowledge.
Telephone Etiquette.
Customer Service.
Computer / cash
handling
+ 2 years’ experience in
Customer Service and
Cash Handling.
Computer skills
Induction training
1 week one on one
training.
2. How will you monitor and respond to business performance once the plan has been
implemented? Discuss your answers under each heading below.
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 9 of
11
CRICOS Code – 02938M RTO No: 31645
KPI’s
(Target/Goal area)
Organisation or
Department
Performance
Measurement
When
required
Sales
Net and gross profit
margin.
Finance
Sales
Increment of about
10-15%
Quarterly
Reports
Emergency calls
and service quality
Maintenance
Management
controlled by
minimum of 10%
Monthly
Reports
1.9 Training needs for a) current and b) new staff. Please use the following templates
where some examples have been given.
CURRENT STAFF
Job Title Skills required Knowledge required Current and future
Training needs
Online
booking
manager
Able to handle visitors
separately
Excellent
communicator with the
outside clients
Management skills
Time management
IT skills
+ 2 years’ experience in
handling the websites of
the restaurant.
Experience with Project
management tools (MIS
and IT technology)
Needs to update new
features to latest
versions in next 12
months and review
every 12 months
Maintenance
manager
Good interpersonal
Communication
+ 2 years’ experience as
maintenance manager.
Computer skills
Relevant qualifications in
IT.
New computerized
maintenance
management system
being installed.
Training will be
conducted by installer
FUTURE STAFF
Job Title Skills required Knowledge required Future Training
needs
Order
attendant
Good communication
skills
Customer Service
Dispute resolution
+ 3 years’ experience in
customer service
Relevant qualifications in
Customer Service
Induction training
Training for latest
software handling
Cashier Basic accounting
Time Management.
Product Knowledge.
Telephone Etiquette.
Customer Service.
Computer / cash
handling
+ 2 years’ experience in
Customer Service and
Cash Handling.
Computer skills
Induction training
1 week one on one
training.
2. How will you monitor and respond to business performance once the plan has been
implemented? Discuss your answers under each heading below.
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 9 of
11
Canterbury Technical Institute
CRICOS Code – 02938M RTO No: 31645
2.1 a) How you will test performance measurement systems, and
b) report your findings to key stakeholders?
Optimum
business
performance
How is this
monitored?
What is the
Target?
How is this reported to
Stakeholders?
Earning level
and customer
satisfaction
Percentage of
revenue from new
customers
Planning to earn
at least 10% from
the new customer
Monthly, Quarterly and Annual Sales
reports
Sales Managers Monthly reports
Directors Reports
CFO & Finance Department Reports
e.g. cash flow analysis
Shareholders Reports
Cost cutting/
productivity
Revenue per
employee
5-10% growth in
total earning
Monthly, Quarterly and Annual
Productivity reports
Selling Managers Monthly reports
Directors Reports
Shareholders Reports
(2.2): Describe the process for reporting system failures
Below mentioned the various processes for failure, such as:
Failure reporting: It is associated with equipment or a process that are formally
reported by a standard form.
Analysis: Proper perform analysis in order to examine the root cause of issues has to
be determined.
Corrective action: Examine and verify corrective plan to prevent the further risk.
2.3 How often will you analyse performance reports against planned objectives and
review KPIs?
Key performance indicators are seems to be an essential metrics which are helpful for
new restaurant business that aimed on strategic data evaluation. These would assist
hospitality business to make all the adjustments which would be crucial for performance
evaluation of the company. It can help the company to determine the current and past year
data to examine the position of restaurant.
2.4 What methods of data analysis will you use?
There are basically two types of methods which are used for data analysis. Such as
Qualitative method is more suitable. As this approach will assess the restaurant business
performance to guide their business operation towards fulfilling customer demand and to
create value to them for longer period of time (Uhl and Gollenia, 2016).
2.5 What role will continuous improvement have in reviewing system processes and
methods?
It has been analyse that improvement within restaurant company that is begins with
examine all certain operational measures and customer ownerships that can handled the
critical situation. The aim on regular improvement has become maximum competitive during
the time and can maintain overall benefits for the restaurant company. TQM (Total quality
method) is an effective approach by which all quality related issues can be resolve more
effectively for the longer period of time.
REFERENCES
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 10 of
11
CRICOS Code – 02938M RTO No: 31645
2.1 a) How you will test performance measurement systems, and
b) report your findings to key stakeholders?
Optimum
business
performance
How is this
monitored?
What is the
Target?
How is this reported to
Stakeholders?
Earning level
and customer
satisfaction
Percentage of
revenue from new
customers
Planning to earn
at least 10% from
the new customer
Monthly, Quarterly and Annual Sales
reports
Sales Managers Monthly reports
Directors Reports
CFO & Finance Department Reports
e.g. cash flow analysis
Shareholders Reports
Cost cutting/
productivity
Revenue per
employee
5-10% growth in
total earning
Monthly, Quarterly and Annual
Productivity reports
Selling Managers Monthly reports
Directors Reports
Shareholders Reports
(2.2): Describe the process for reporting system failures
Below mentioned the various processes for failure, such as:
Failure reporting: It is associated with equipment or a process that are formally
reported by a standard form.
Analysis: Proper perform analysis in order to examine the root cause of issues has to
be determined.
Corrective action: Examine and verify corrective plan to prevent the further risk.
2.3 How often will you analyse performance reports against planned objectives and
review KPIs?
Key performance indicators are seems to be an essential metrics which are helpful for
new restaurant business that aimed on strategic data evaluation. These would assist
hospitality business to make all the adjustments which would be crucial for performance
evaluation of the company. It can help the company to determine the current and past year
data to examine the position of restaurant.
2.4 What methods of data analysis will you use?
There are basically two types of methods which are used for data analysis. Such as
Qualitative method is more suitable. As this approach will assess the restaurant business
performance to guide their business operation towards fulfilling customer demand and to
create value to them for longer period of time (Uhl and Gollenia, 2016).
2.5 What role will continuous improvement have in reviewing system processes and
methods?
It has been analyse that improvement within restaurant company that is begins with
examine all certain operational measures and customer ownerships that can handled the
critical situation. The aim on regular improvement has become maximum competitive during
the time and can maintain overall benefits for the restaurant company. TQM (Total quality
method) is an effective approach by which all quality related issues can be resolve more
effectively for the longer period of time.
REFERENCES
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 10 of
11
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Canterbury Technical Institute
CRICOS Code – 02938M RTO No: 31645
Books and journals:
Bourne, L., 2016. Stakeholder relationship management: a maturity model for organisational
implementation. Routledge.
Jeston, J., 2014. Business process management. Routledge.
Marjanovic, S., Fry, C. and Chataway, J., 2012. Crowdsourcing based business models: In
search of evidence for innovation 2.0. Science and public policy. 39(3). pp.318-332.
Mezger, F., 2014. Toward a capability‐based conceptualization of business model
innovation: insights from an explorative study. R&D Management. 44(5). pp.429-449.
Nicholas, J.M. and Steyn, H., 2017. Project management for engineering, business and
technology. Routledge.
Noe, R.A., Hollenbeck, J.R., Gerhart, B. and Wright, P.M., 2017. Human resource
management: Gaining a competitive advantage. New York, NY: McGraw-Hill Education.
Seethamraju, R., 2012. Business process management: a missing link in business education.
Business Process Management Journal. 18(3). pp.532-547.
Uhl, A. and Gollenia, L.A. eds., 2016. A handbook of business transformation management
methodology. Routledge.
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 11 of
11
CRICOS Code – 02938M RTO No: 31645
Books and journals:
Bourne, L., 2016. Stakeholder relationship management: a maturity model for organisational
implementation. Routledge.
Jeston, J., 2014. Business process management. Routledge.
Marjanovic, S., Fry, C. and Chataway, J., 2012. Crowdsourcing based business models: In
search of evidence for innovation 2.0. Science and public policy. 39(3). pp.318-332.
Mezger, F., 2014. Toward a capability‐based conceptualization of business model
innovation: insights from an explorative study. R&D Management. 44(5). pp.429-449.
Nicholas, J.M. and Steyn, H., 2017. Project management for engineering, business and
technology. Routledge.
Noe, R.A., Hollenbeck, J.R., Gerhart, B. and Wright, P.M., 2017. Human resource
management: Gaining a competitive advantage. New York, NY: McGraw-Hill Education.
Seethamraju, R., 2012. Business process management: a missing link in business education.
Business Process Management Journal. 18(3). pp.532-547.
Uhl, A. and Gollenia, L.A. eds., 2016. A handbook of business transformation management
methodology. Routledge.
UNIT NAME & NUMBER-1 - Assessment Coversheet-V2015.1-201115 © Canterbury Technical Institute - 24/01/25 | Page 11 of
11
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