Commercial Cookery Unit Project: Staff Roster and Budget Management

This project focuses on creating and managing a staff roster and budget for a restaurant, addressing the specific requirements of a commercial cookery unit assessment. The assignment begins with a detailed roster template for the week of August 17th to 23rd, 2019, including staff names, shifts, meal breaks, and allocated roles such as managers, bartenders, chefs, and waiters. It incorporates specific requests regarding staff availability and shift preferences. The project also includes a wage budget template, outlining the total budget allocation for each staff member across the week. Part B of the assignment involves incorporating feedback from staff members, including requests for revised shift timings, overtime pay, and a more detailed record of work hours. The final section presents a revised roster incorporating these changes, highlighting the practical application of roster management principles and the ability to adapt to staff needs and operational demands within a restaurant setting. The project underscores the importance of effective communication, accurate record-keeping, and efficient budget management in the hospitality industry.