BSBMGT517: Operational Plan for Restaurant@CIT Transformation

This assignment focuses on developing an operational plan for Restaurant@CIT, aiming to transform it into a more casual dining establishment. The plan includes strategies for enhancing customer service, providing quality food quickly, and effectively marketing the new café. Key actions involve recruiting and training new staff, procuring new kitchen equipment like espresso machines and salamander broilers, designing a new menu and marketing materials, and consulting with stakeholders such as the finance officer, human resources, food quality testers, food service providers, and the project manager. The plan also identifies the physical and human resources needed for each activity, researches potential suppliers, and establishes timelines for delivery and installation, all within the context of a pre-opening phase designed to launch the revamped restaurant in February.

Assessment Coversheet
Student Name CIT Number
Competency Title, Code and
Banner Code
CRN
Manage operational plan BSBMGT517
CRN
Assessment Type ☐ Written ☐ Case Study ☐ Project ☐ Presentation ☐ Other
Assessment Name ASSESSMENT TASK 1: DEVELOP OPERATIONAL PLAN
Assessment Date
Student Statement: This assessment is my own work. Any ideas and comments made by other people have been acknowledged. I understand that by emailing or submitting
this assessment electronically, I agree to this statement.
Student Signature Date
PRIVACY DISCLAIMER: CIT is collecting your personal information for assessment purposes. The information will only be used in accordance with the CIT Privacy Policy.
Assessor Feedback
 Student provided with feedback
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Attempt 1 ☐ Satisfactory ☐ Not Yet Satisfactory Date / /
Attempt 2 ☐ Satisfactory ☐ Not Yet Satisfactory Date / /
Assessor Name Assessor Signature
Note to Assessor: Please record any reasonable adjustment that has occurred for this assessment.
Instructions to Assessor
Work, Health and Safety: A work health and safety check of the assessment environment is to be conducted prior to the assessment and any hazards addressed appropriately.
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Information for Students: You may have two (2) attempts for this assessment.
 If your first attempt is not successful, your teacher will discuss your results with you and will arrange a second attempt.
 If your second attempt is not successful, you will be required to re-enrol in this unit.
Only one re-assessment attempt will be granted for each assessment item.
Time Allowed: 10 weeks
Materials Provided: Operational plan template, eLearn resources including Didasko resource.
Assessment Range and Conditions: This assessment is open book, you will need to research resources and ideas to complete your operational plan.
There will be some time available during class time to work on this assessment, but it will need to be completed outside of class time as well.
Although there will be brainstorming sessions during class time, all of the submitted assessement must be your own work.
Assessment Criteria: To achieve a Satisfactory result, your assessor will be looking for your ability to demonstrate the key skills/tasks/knowledge
detailed in the Assessment Task to industry standard.
 Research, analyse and document resource requirements
 Develop an operational plan
 Consult with personnel, colleagues and specialist resource managers
 Develop consultation processes
 Include key performance indicators in the plan
 Develop contingency plans
Assessment Task Instructions for Students
This assessment requires you to plan, acquire resources for and monitor an operational plan.
You will need to complete all sections of this assessment, and answer all the questions.
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Background Information
This assessment is based on the Restaurant@CIT, you can observe the equipment and resources currently on hand in kitchen 5.
This years business goal is to change the style of service in the restaurant to a more casual dining restaurant, including changing
the menu, employing additional staff and marketing the new café.
The business is usually open Tuesday to Friday lunch, and would like to get more market share from the office workers on
constitution avenue, who are looking for a more casual, quick lunch. The chairs within the restaurant can be kept, but new
tables will need to be purchased, along with hiring new staff members to meet the increased lunch service. A different style of
service means a new menu with different meals that are quicker to serve. The new menu will need to be printed, and research
any new kitchen equipment required for the new menu.
Two new team members need to be hired, both need to have barista training as the business wants to be able to offer good
quality coffee.
These changes are needed to be made over the Christmas shut down period; with the restaurant opening ready for the first
week in February.
There are TWO parts to this assessment;
PART A: Develop an Operational Plan - pre opening (before opening)
There are 7 stages with in Part 1. Work through the using stages using the questions provided and use the templates provided
to ensure that you complete all of the required information.
PART B: Manage performance – post opening (after opening)
There is one stage within PART B. Use the space provided to complete this stage.
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Stage 1 – Identify operational plan tasks
Q1. Using the information provided in the background, complete initial details in Section 1:Overview of the operational plan.
OPERATIONAL PLAN
Learner name: ___________________________________CIT number:____________________
Here you wil start planning how you are going to achieve the operational plan’s goals. Complete the details in the Section 1
overview, it can be updated as you move through the operational plan.
Section 1: Overview
Operational
plan number:
12221 Commencement date: 22th January 2019
Department(s
) affected:
Restaurant
Hospitality
Planned completion
date:
7th February
Project
coordinator:
Project
manager
Contact details: Please fill
Summary of
plan goals
The
operational
goal of the
restaurant
is to
provide
quality
service to
its
customers
by
Version number: 2334
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facilitating
a more
casual
dining
restaurant
including
changes in
the menu,
introducing
a new
cafeteria
and by
employing
additional
staffs to
offer
smooth and
quality
service to
the
customers.
Q2. Identify the strategies and actions or activities required to achieve your planned goal. Complete the Strategy, actions/
activities columns in the operational plan.
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Strategy Actions/Activities Work plan no.
Timelines
No. days Completion
date
To enhance customer
service
1. Recruitment of new staffs
2. Providing Training
To the new staffs
3. Making the staffs trained with handling the
new equipment that are introduced in the
restaurant.
4. Training the staffs on how to handle with
customers in the restaurant and understand
their taste.
5. Training the staffs on preparing the new
menus that will be included in the restaurant
menu.
6. Teaching the staffs, the basic etiquettes while
handling customers with care
1 5 1 Feb
To provide quality food
within short period of
time
1. Contact food service providers.
2. Make them aware of the type of food usually
demanded by the customers
3. Hire quality food tester
4. Buying of equipment like espresso machine,
salamander broilers
5. Implementing the new equipment
6. Training the staffs for making food items
quickly using the new equipment
2 13 4th Feb
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Strategy Actions/Activities Work plan no.
Timelines
No. days Completion
date
Marketing the new cafe Develop menu and flyers:
1. Designing the menu
2. Designing the flyers
3. Getting quotes from printers
4. Getting approval
5. Printing menu and flyers
Advertisement:
1. Designing social media page
2. Distribution of flyers
3. Promotion
4. Pull up banners outside the restaurant
5. Encourage teachers and students to recommend
people through word of mouth
3 18 7th Feb
Q3. At this point in the planning process, who do you need to consult about physical resource requirements needed for your
operational plan? Why should they be consulted and what method(s) could you use to consult with them? Fill in the following
table:
Who Why Method(s)
Finance Officer Discuss budgets and financial situation
of the restaurant. Review purchasing
processes.
Face to face meeting
Human resources In order to meet the increased customer
services, human resources such as
employees trained with restaurant
Face to face
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hospitality management is needed
Food quality tester Food quality is an important aspect for
satisfying customers in a restaurant and
thus an experienced food quality tester
is needed to ensure the food quality of
the restaurant.
Face to face
Food service
providers
Food service providers are an integral
part of any successful restaurant plan.
Food service providers deliver food
directly to your restaurant, so selecting a
company that can provide the proper
options for your business is crucial for
profitability.
Telephonic communication, face to face
Project manager Project Manager is responsible for
developing and managing technology
projects and their cost, time and scope.
Responsibilities include: project plan,
communication plan, allocating tasks
and setting milestone
Face to face, video conference call, email chat
Q4. Using the activities you have listed in your plan, Identify the physical resources required to undertake and complete each
activity in the plan. Complete the resources required column in Section 2: Activities of your plan.
Who Why Method(s)
Finance Officer Discuss budgets and financial situation
of the restaurant. Review purchaseing
processes.
Face to face meeting
Human resources In order to meet the increased customer
services, human resources such as
employees trained with restaurant
hospitality management is needed
Face to face
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Food quality tester Food quality is an important aspect for
satisfying customers in a restaurant and
thus an experienced food quality tester
is needed to ensure the food quality of
the restaurant.
Face to face
Food service
providers
Food service providers are an integral
part of any successful restaurant plan.
Food service providers deliver food
directly to your restaurant, so selecting a
company that can provide the proper
options for your business is crucial for
profitability.
Telephonic communication, face to face
Project manager Project Manager is responsible for
developing and managing technology
projects and their cost, time and scope.
Responsibilities include: project plan,
communication plan, allocating tasks
and setting milestone
Face to face, video conference call, email chat
Q5. Research potential suppliers of the required physical resources you have nominated. You will need this for Assessment task
2. Make notes here (for example; Businesses names, locations, contact details , resources required, website addresses)
Potential suppliers of the requirements:
Business name Location Contact details Resources required Website address
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Sodexo Australia Sodexo National
Support Centre, Level 8
607 St Kilda Road,
Melbourne VIC 3004
Food service provider Allfoodbusiness.com
Intertek Australia 12 Exell Street
Banksmeadow
Sydney, New South
Wales 2019
Food quality tester www.intertek.com
Q6. Research timelines for delivery and installation. You will need this for Assessment task 2. Make notes here (for example;
details of the delievery such as time frames and location and how it will be installed and when)
Delivery and installation of the resources:
Resources Location Time frame Installation method
Self service equipment Australia 5days All self-service equipment will be bought
online from All food equipment site and as
soon as they arrive they will be installed
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High quality espresso machine Australia 5days will be bought online from All food
equipment site and as soon as they arrive
they will be installed
Salamander broilers Australia 3days will be bought online from All food
equipment site and as soon as they arrive
they will be installed
Human resource such as
internal employees and service
providers
Australia 20 days All new employees that will be hired for
different posts will be given basic training
for providing hospitality to the customers
and to serve food quickly on demand.
Q7. Identify the human resources needed to undertake and complete each activity in the plan. Human resources can include
internal employees and external contractors or service providers.
Add the human resource requirements to the resources required column for each activity.
Human resource planning process:
Who Why Method(s)
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