Assessment flow1. Assessment 1 – Q&A2. Operational Plan resources3. Final Operational Plana. KPI’si....

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Assessment flow1. Assessment 1 – Q&A2. Operational Plan resources3. Final Operational Plana. KPI’si. Financial – syed to provideii. Non financial - Case. Contingency planc. Action pland. Setup milestones4. 2 x Job descriptions, 2 x Job advertisements , 2 x 5 Interview questions5. Develop an IP clause – pg 496. Induction Checklist – pg 517. Setup KRA’s – pg 528. Supplier email – pg 559. Supplier evaluation form – pg 5710. Mentoring plan (catering coordinator) – pg 65-6711.  Coaching Plan (Catering staff) – pg 70-71 12.  4 x case study Q&A – pg 61-63 Operational Plan – Resource PlanningIntroduction· Purpose of the report· Outline all segments of this reportResource Requirements· Physical Resources· Human Resources· Financial ResourcesChallenges - (pick and choose any 3)1. Communication flow 2.  Marketing3. Staff training and mentoring4. Maintain food quality standards5. Maintain high level of customer service6. Effective time management7. Recruiting new staff membersRisks – (use any 3) (Hint: your contingency plan will be based on your RISK’s)1. Financial stability2. Competitor disadvantage 3. Offsite WHS/Food safety issues4. Economic condition5. Loosing goodwill6.  Untrained staff members/New staff membersLicenses and permits required1.2.3.4.Legislative and regulatory Obligations1.2.3.4.5.6.Operational PlanSummary· What is Pesto’s· New initiative – Catering operation (what they want to do)Benefits of the Catering initiative· Increase in revenue· Expansion of business scope· Increase in customer base· Competitive advantage· Goodwill of the business· Low investment/high returnResource Proposal (Copy/paste from the previous part)· Physical Resources· Human Resources· Financial ResourcesLegislative and regulatory Obligations (copy/paste from the previous part)1.2.3.4.5.6.WHS Considerations (Hint: identify responsibilities related to restaurant/catering business)(at least 5 points each must be realistic and relevant)1. Employer responsibilities2. Employee responsibilitiesKPI’sFinancial· number of parties: 6/month· covers: 60/party· Avg cover price: $80· Labour cost 28%· Food and beverage cost: 46%· Over heads: 26%Non-Financial· Customer satisfaction: 95%· Service deadline: 95%· Quality of service:95%Contingency PlanAction PlanMilestones    ClauseWrite what you want to protect     ConsequencesWhat will happen in case of a each    AcknowledgementPerson must accept and sign    Staff member information    Checklist    acknowledgementEmailTo:From:Subject:Hi Mr. X,    Explain your item usage and need    Item descriptionChest freezeAny – WxLxHAny - capacity    Requesting quoteWaantyFinance optionsRegards,Your NameOperations ManagePesto RestaurantCovers (customers) in every party B – 360/6 = 60A – 420/6 = 70Expense Ratio = (Exp/sales) x 100Labour = (9744/33600) x 100 = 29%F&B = 52%Over Heads = 26% FavorableNumber of coversSalesOver headsNon Favorable LabouFood costProfitTemplatesAppendix A: Contingency plan template    Contingency Plan    Section 1: Risks identified    1. Competitor disadvantage     1.     1.     Section 2: Strategies/activities to minimise risk    By when    By whom    Review menu optionsReview menu prices    1 month after operation starts    Operations managecatering coordinatoChef Mario                            Section 3: Strategies to implement contingencies    By when    By whom    Review the competitor’s menu items and prices and then adjust accordingly    1 week    Operations managecatering coordinatoChef Mario                            Section 4: Approved variations to the plan based on contingencies faced    By when    By whom    Operations team adjusted the menu items and prices    Next week    Operations team                        Appendix B: Action plan templateOne has been done for you as a sample.    Actions    Start Date    End Date    Manage Person responsible    Operational plan completion/approval     15/7/20XX    15/7/20XX    Operations Manage CEO    Purchase all required physical assets                Hiring and inducting new staff                Implementing WHS requirements for the catering business                Apply for required licences and permits                                                                                Milestones    Dates    Monitoring tools/ reports    Manage Person responsible    Hiring, inducting and training the new catering staff        HR training/people management report    HR manageOperations manage    Completing first catering order according to set KPI’s        Catering sales report    Catering coordinatooperations manage                                                                                Appendix E: Supplier Evaluation Form template    Supplier Evaluation Form Type of equipment:                             Recommended supplier:                         Product details:    Name/ model:        Price:         Finance terms:    Criteria for selection (tick all applicable):     Price Specifications Waanty Supplier finance options     Additional features Value for money Basis for Recommendation:                                                                                                                                                                                                                                                    Name and Signature of person completing form:                        Date:                         Appendix F: Mentoring Action Plan template    MentoringActionPlan    Mentoree name: Catering Coordinato    Mentor name and ID: Your Name    Mentoring Objectives:1. Improve quality of service1. Provide support on increasing operational productivity1. Service time    Learning Activity    Outcome     Resources    Start Date    Review date    End Date    Can be more then ONE    Can be more than one    Can be more than one                1. Provide food/menu costing calculato1. Develop different style rosters for different number of customers/party1. Identifying resources required    1. To achieve desired food cost target1. Able to identify coect manpower resource requirement1. Identify coect overhead requirements to achieve set targets    1. Food cost calculato1. Online roster development tool1. Previous catering resource reports    18/4/2020    19/5/2020    17/7/2020                        Appendix G: Coaching Action Plan template    Coaching Action Plan     Employee Name(s): John - Catering StaffManager Name: ___________________________    Area of coaching     Actions on  Employee     Resources    Success Metrics    Actions on Manager     Duration and frequency    Punctuality/Time Management                        WHS Policy & Procedures/Manual Handling policy & procedures                        Personal presentation/uniform standards/Dress standards/appearance policy & Procedure                        Position    KRAs (any three)      KPI for each KRA    Catering Coordinator     Following policies and procedures    Ensure all reporting staff is following policies and procedures        Control food cost    Ensure food cost remains at 46%        Maintain labour cost                                Catering Staff    Customer service     Ensure customer service is achieved according to the set KPI (95%)                                        1. Process for performance appraisal, including?1. Ways in which outstanding performance can be recognised may include any two of the following?1. Process of addressing performance issues, including?1. Documentation and record keeping requirements (what documents you will maintain and where you will file performance management documents)?1. Where this performance management system and appraisal schedule will be stored, and how they will be communicated to staff?1. Person responsible: HR Manager

Riddhi · Accepted Answer

Assessment 1 – Written Answers
Questions and Answers – 
1. Explain the key components and the role of an operational plan in achieving the organization’s objectives. Your response should be in about 150 words.
Answer to Question 1 – 
The Key Components of an operational plan includes managing calendar of events for the year, allocation of schedules, managing resources according to schedules, Training of resources, preparing detailed budget and undergo consultation for preparing operational plan. 
The importance of operational plan is to ensure that target for short term goals is met with and achieved, to ensure that the project is sustainable and realistic in nature, to ensure that the time required for the operational plan is sufficient and suitable for the project to be completed. To ensure that the resources and team members work suitably for the projects and meet all the personal targets. Mitigation plan for the risk in the project and operational plan should be considered and back up for the same should be created. The budget and costing should be properly aligned and understood.
2. Describe the role of short term and long-term operational plans. Your response should be in about 150 words.
Answer to Question 2 - 
Short term operational plan is usually to track the developments in the project and to monitor the development in current project working and make improvements and changes as may be required regularly considering change in the market condition. Short term plan creates a plan for all the improvements and changes made in the short-term duration. Short term plan is to resolve the short-term issues faced at different departments in implementing the long-term plan.
Long-term operational plan is to achieve the long-term growth objective of the company and the tenure to achieve such desired outcome of the company is also exceptionally long. Long-term operational plan is to meet the requirements of the competitive market in general or to purchase a new plant and machinery to meet the demand in the market and work on the viability of the project. This plans are usually to meet the market requirements of long term growth and to create dominating position in the industry.
	
3. Describe the three types of operational plans an organization may develop for different areas of their business, and their purpose. Your response should be in about 150 words.
Answer to Question 3 – 
The three major types of plan in the business are strategic planning for top management, tactical planning for mid-level management, and operational planning for low management.
Strategic planning is usually to meet the mission, goals, and objectives of the company and to achieve the desired business objectives. Strategic planning is to align the objectives of top management with middle and low management of the company to achieve the desired outcome. 
Tactical planning of mid-level management is to achieve the specific and desired objectives of the company and to ensure that low level of management is working towards the common goal of the organization. Mid-level management has an extraordinarily strong role in achieving the objectives set by top level management. 
Operational planning of low management is to ensure that there are no issues with the day-to-day business operations and provide support to top and mid-level management to achieve the desired outcome and goals of top and mid-level management.
4. Describe the following planning tools and techniques that may be used in the operational planning process. 
Answer to Question 4 – 
GANTT Charts – GANTT is the type of chart in the bar format which describes the schedule of the project and describes its relationship with inventory and other business operations. This method was designed by Henry Gantt in 1910 – 1915. Gantt is usually used at the start of the project to analyze to activities at the early stage of the business.
Critical path method (CPM) – Critical path method is a method of algorithm which helps in scheduling the project timelines and in the identifying the longest time required to complete the project. CPM helps in setting timeline for all the projects and planning in case of delay in one project its impact on the subsequent project activities. CPM ensures that all the set of the timelines are followed in time and delay does not lead to multiple breach of timelines.
Project evaluation and review technique (PERT) - PERT is a technique of evaluating management performance in a graphical presentation. PERT usually divides the task into multiple small tasks for review and evaluation. PERT is better than GANTT as it can understand the relationship between tasks that are dependent on each other. The problem with PERT is it is quite difficult to understand. 
5. Explain why budgets are key to operational planning and list the steps you should follow to create an operational plan budget. Your response should be in no more than 250 words.
Answer to Question 5- 
Budgets usually helps in understanding goals and objectives of the company and assist in achieving the desired goals and objectives,

Assessment flow 1. Assessment 1 – Q&A 2. Operational Plan resources 3. Final Operational Plan a. KPI’s i. Financial – syed to provide ii. Non financial - Case b. Contingency plan c. Action plan d....

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