Alpacino Restaurant Project: A Work-Based Learning Business Report

This report presents a work-based learning project focused on Alpacino Restaurant, an Italian eatery, detailing the initiative to create a dedicated space for older patrons. It covers the project's planning and initiation phase, including the establishment of targets, aims, and objectives aimed at enhancing the restaurant's appeal to elderly customers. The report further discusses the management, monitoring, and evaluation processes employed throughout the project lifecycle, highlighting strategies for meeting deadlines and achieving the benefits of each stage. Key aspects include the introduction of a specialized menu, improved restroom facilities, and engagement activities tailored for older individuals. The reflection section provides personal insights on applying academic knowledge in a practical setting, emphasizing the importance of communication and active listening skills. The project's success led to increased customer satisfaction, business growth and enhanced the restaurant's brand image. The report concludes that effective project management and a focus on customer needs are crucial for successful business development.

Work-Based Learning —
business report

Table of Contents
Table of Contents.....................................................................................................................2
INTRODUCTION......................................................................................................................3
MAIN BODY.............................................................................................................................3
1. Planned and initiated of the project by setting targets, aims and objectives.....................3
2. Managed, monitored and evaluated progress of project throughout project life cycle
from initiation to completion.................................................................................................5
3. How deadlines are met for project completion and achieved benefits of each stage of
aims and objectives for your project......................................................................................6
4. Reflection...........................................................................................................................7
CONCLUSION..........................................................................................................................9
REFERENCES.........................................................................................................................10

INTRODUCTION
Work based learning is referred to the strategy which focus on providing the real life
experiences of leaners through which they are able to apply their technical skills and
academic learning s into their employment. Paid and non-paid internships are the most
common examples for the work based learnings (Irfan and et.al., 2019). It helps the learners
to bridge the gap between the academic learning and high skills careers. Work based learning
is associated with assessment and development of the skills and capabilities and also to link
them directly with the workplace. Alpacino Restaurant is an Italy based restaurant which
provides take-away and dine in service to the customers. The report will aim to provide the
work based learning on the project of opening a space for elder people in chosen company.
MAIN BODY
1. Planned and initiated of the project by setting targets, aims and objectives
Planning and initiation of the project which had been undertaken in Alpacino
Restaurant is opening a space for older people. This is the project which has been undertaken
for the Alpacino Restaurant (Yemini and et.al., 2018). Project was framed effectively by
planning and initiating in proper manner so that the project is undertaken successfully and the
target is achieved. For this, target, aims and objectives were framed which helped to identify
the goals of project to be achieved successfully.
Target, aims and objectives are described as follows -
Target — To open space for older people in the Alpacino Restaurant which were done by
planning and separating the space for older people in the Restaurant.
Aims — To open the space for older people in Alpacino Restaurant.
Objective –

 To plan and initiate the project by opening space for older people in Alpacino
Restaurant.
With the help of setting target, aims and objectives Alpacino Restaurant helped in framing
the scale through which separate space can be created for older people so that they are able to
enjoy and spend quality time in the restaurant (Daddey and et.al., 2021). With the help of
planning and initiation, the project was framed in effective manner. These two steps helped in
framing the project in effective and appropriate manner. They are described as -
Initiation — Project initiation is defined as the initial step to start the project by knowing the
aim and objectives which are to be fulfilled at large scale. This helped in delivering the
project successfully. The project which was undertaken is opening space for older people in
Alpacino Restaurant. This project was being undertaken for older people so that they are able
to enjoy in their own space and that the restaurant provides best of its facilities in appropriate
manner to the by specially focusing on them. The initiation of this project created value for
growing the customer base in the restaurant. With the help of planning, separate space was
being opened in the Alpacino Restaurant for older people. By initiating this project, older
people will be able to enjoy themselves and will be able to acquire all the facilities which will
be framed specially for them at large scale. The facilities which will be made available to the
older people are — menu will be framed keeping their viewpoint as what type of food they
prefer, special toiletry facilities will be made available for the older people who are unable to
use the washrooms. Apart from this, this project engaged more number of older people as
they are the focus of this project to be undertaken.
Planning — The planning of this project was done in the manner that the Alpacino
Restaurant is having enough space for creating the separate space for older people
(Narasimhan and et.al., 2021). This project planning was being done when once the project is
approved. In this stage, the project was being undertaken by analyzing and virtually viewing
the space that is to be created for the older people in Alpacino Restaurant. In planning this
project, some key points are taken into consideration which are — estimating the budget,
measuring the risks, gathering the resources, holding the meetings which are helpful for
planning and initiating the project effectively and in significant manner so that the aims and
objectives are achieved. Therefore, with the help of project planning, Alpacino Restaurant

was able to open space for older people so that they are able to relax and enjoy their time
while they are at the restaurant.
Thus, with the help of project initiation and planning, Alpacino Restaurant was able to
open space for older people by providing them major facilities in the significant manner.
2. Managed, monitored and evaluated progress of project throughout project life cycle from
initiation to completion
It is very important the project is managed, monitored and evaluated so that the scale of
progress is being analyzed and identified. This helped in knowing that how much the project
has been developed through the stages of initiation and planning. With the help of planning
and initiation, project was being progressed towards the next stages which are managing,
monitoring and evaluating (Pretorius, 2019). This helped in knowing the modifications and
growth of the project which had been undertaken which is opening space for older people in
Alpacino Restaurant. The next important stages of project life cycle which helped in
progressing towards the end result or achieving the aims and objectives of the project are
described as -
Initiation — The project was being undertaken in manner which created value for project to
be successfully completed and achieved. The project was managed in effective manner all
major decisions regarding opening the space for older people. By managing the project, it
was analyzed and evaluated that Alpacino Restaurant not only focused on the one factor
which was being social but also focused on the finances and other aspects which were
considered important for the project to be handled and initiated through effective processes.
With the help of project management, all the steps of project from initiation to its completion
were carried away in significant manner. The aim and objective of the project was done in
effective manner which helped in knowing the basis through which all key points are
considered from starting the project to its completion.
Planning — With the help of planning and initiation of the project, monitoring helped in
knowing the basis through which the progress was being evaluated and the project was
framed for opening space for the older people which provided them facilities at large scale
considering the points such as — new menu framing as per the requirements, various
activities were taken into concern so that the older people are engaged towards the facilities
which are provided by the Alpacino Restaurant (Rumane, 2019).

Further, monitoring and evaluating of the project was also done which are described as -
Monitoring — Monitoring of the project included keeping an eye on the actual progress as
how opening the space for older people was being created effectively and effectively.
Monitoring helped in visualizing the project to be successfully implemented at large scale so
that the Alpacino Restaurant was able to create space for the older people and the facilities
were being provided to them, and they were majorly being focused. When this project was
framed and created, Alpacino Restaurant also made corrections in the project and monitored
the progressive patterns which were being created at large scale.
Evaluation and Closure — The final stage of the project is evaluation or closure which was
being framed for determining the importance which was framed for the project (Taş and
et.al., 2020). The main aim of evaluation is that the project is being fully checked whether all
the essential elements are being followed and this helped in knowing the basis through which
opening space for older people was being considered as important. This helped in knowing
that the aim and objective of the project which is opening space for older people was created
with all the facilities which were monitored and evaluated on overall basis. This project has
been undertaken which has been effectively evaluated at large scale by knowing that how the
older people are provided the services of the Alpacino Restaurant.
Therefore, the completion of the project was being done in effective manner by
ensuring that the aim and objective which was opening space for older people was being
evaluated effectively by Alpacino Restaurant in significant manner at large scale.
3. How deadlines are met for project completion and achieved benefits of each stage of aims
and objectives for your project
It is very important that the project is completed on time and the deadline is met which helps
in completing the project in significant manner. The project deadlines are met by identifying
the project tasks which is to open a space for the older people and to check whether all
necessary elements have created value for the project (Madsen, 2020). Setting a reasonable
deadline as to how the open space has been created for the older people and that the Alpacino
Restaurant is able to create space for the older people. Working with the accountability
partner helps in defining how the project is completed. Opening space for the older people
was done in the time duration of 6 – 10 months.

This helped in denoting that work processes were being taken accordingly. With the
help of focusing on just one task at a time helped in creating and completing the value of the
project which was being undertaken and how in successful manner it became progressive for
the Alpacino Restaurant. The aim and objective was fulfilled as there was only one task
which was to be undertaken and this evaluated the growth and development of the business of
restaurant by focusing on the older people and providing them facilities through which they
are satisfied and enjoying those services (Bordley and et.al., 2019). Also, by focusing on the
reminders of each deadline, Alpacino Restaurant was able to evaluate and identify the target
customers such as providing facilities to older people and in this manner certain changes and
modifications in the project were undertaken which helped in creating larger scale of
customers for Alpacino Restaurant. The main aim of the restaurant was that the older people
are also provided the opportunities and facilities to gain the services of the market. Therefore,
deadline helped in knowing that the project is to be completed on time and this also created
value for which all major modifications and changes were taken fir the other customers who
are incurring the services of the company.
Therefore, this project also helped in promoting and branding of the Alpacino
Restaurant as it created value for opening space for older people and providing the facilities
at large scale and as per their requirements are needs. It is thus very important that Alpacino
Restaurant ensures that the project is completed on time.
4. Reflection
During my work practices at Alpacino Restaurant, I had to reflect upon my academic
learnings and experience as well. I worked in the opening space which was for older people. I
had to use appropriate communication so that I am able to explain and answer the questions
for clients. Active listening is another skills which I learned during my academic leaning
which was critical in my practices in café. The linking and applied theories have helped me in
reflecting upon my academic practices and understand the connection between what I am
learning and how that knowledge can apply in my work.
Through reflecting upon my academic learnings in my work practices I have realised my
strengths and weaknesses. It have also enabled me in realizing how I can use opportunities
available to eliminate the threats.

Strength: my strengths includes effective communication, being a good listener as well as I
am an emphatic listener. Apart from these I am always ready to try new things and to take
initiative to learn a new skill.
Weakness: I have realised my weaknesses to which involves being obsessed with things the
urge to do things immediately. I also not very good at the skill to put academic things into
real life.
Opportunities: Working at a corporation is the great opportunity which can allow me to learn
for putting things into real life. It can also give me the ability to learn new skills and things.
Threat: The major threat is time management as managing time between professional life and
academic life can be very difficult.
PESTLE: The external environment of Alpacino Restaurant can be analysed through PESTLE
analysis (Andresen, Boud and Cohen, 2020).
 Political factors: There are various food safety standards and health regulations
imposed by government which the company have to follow.
 Economic factors: The economic conditions such as inflation rates, consumer’s
disposable income and economic conditions such as COVID-19 have affected the
company.
 Social factors: Social factors such as lifestyle of the people, their cultures and
behaviours of the consumers affect company.
 Technical factors: the technical factors such as rapid changes in the technology and
software can also affect Alpacino Restaurant.
 Legal factors: Legal and the local bodies of authorities can also affect the company
and its business.
 Economic factors: Consumers are becoming more eco-friendly which makes the
company to emphasis more on creating products and services which are made from
recycled materials and are 100% disposable.
Porters five Forces model: The porter’s five forces model is analytical tool which can help
Alpacino Restaurant in identifying the competitiveness and attractiveness of the company in its
industry (Christodoulou and Cullinane, 2019).

 Threat of substitutes: It involves the level of substitute products or services available
to customers over the company. There is a huge competition and the customers have a
number of options which makes the threat of substitutes high for Alpacino Restaurant. Threat of new entries: It involves factors and hurdles which a new entrance faces
when coming in the similar business. Opening a restraint involves some costs which
makes the threat of substitutes to Alpacino Restaurant mediocre. Competitive rivalry: It described the level of competition in the industry (Bruijl,
2018). Alpacino Restaurant faces huge competition which makes the competitive rivalry high
in industry. Bargaining power of consumers: It involves the level of power which consumer have
upon the company. As there are number of competitors which makes the bargaining
power of customers high to Alpacino Restaurant. Bargaining power of suppliers: This involves the level of negotiation powers
suppliers have upon company. As there are a number of competitors but at the same
time there a number of suppliers the bargaining power of suppliers to Alpacino
Restaurant is mediocre.
CONCLUSION
From the above analysis it can be concluded that work based learning is the beast
approach for learning. The project discuss about the work based learning done at the
Alpacino Restaurant is opening a space for older people. The aim of the project was to plan
and open a space in café for older people. The work included the planning and initiation,
monitoring and management of the progress throughout the life cycle of the project. The
project also discuss how the deadlines are met and how every stage benefit learning. A brief
reflection is also included.

REFERENCES
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