Assessment Task 1

 

Part A: Operational Plan Cup Bake

Operational Objectives by December 2023	Actions required	Details of resources required to achieve actions	Timelines	Allocation to:	KPIs
To shortlist 3 to 4 potential sites or places	Accurately monitor all the sites individually	Human resources	1 month	Alan	Perfectly monitoring of sites
Lookout location for NSW South Coast – Eden to the Site of Ulladulla region	Monitor and check the location and infrastructure (Leo, et al., 2019).	Human resources	1 month	Peter	Identification of the perfect location
Involve inputs or communication of stakeholders for overhead sites	Communicate with the relevant stakeholders and engage with them to make a recommendation for the sites	Human resources	5 days	Alan	Good communication skills
Identify resources and materials required to begin designing or building the selected site	Keep in mind the infrastructure and think about the relevant resources and materials (Leo, et al., 2019).	Physical resources and technology	5 days	Peter	Identification of relevant resources
Identifying the requirements of staff for some new locations both Bakery and Café	Engage with the staff and communicate with them by conducting informal meetings	Human resources	3 days	Alan	Staff requirements were identified
Site of NSW South Coast completely operational from upcoming August	Prepare the site completely to start the operations (Leo, et al., 2019).	Human resources and physical resources	5 months	Peter	The site was completed to start the operations

 

Part B: Risk assessment

Scope of assessment:				LOCATION AND SET UP OF CUPNBAKE CAFÉ ON NSW COASTAL REGION
Critical success factors:				Good management skills
Internal & external stakeholders:				Alan, Peter, Staff, Manager, Operational Manager
Risk description	Severity Rating	Likelihood Rating		Overall rating/Priority		Treatment/control methods			Timeline/Monitoring
Financial risk	4	4		16		Make sure that funds are available. Utilize the funds with optimism (Ullah, et al., 2021).			Daily
Technical risk	3	2		6		Monitor the systems of technology and make regular updates (Ullah, et al., 2021).			Weekly
Economical risk	4	3		12		Regularly check the inflow and outflow of cash in the cafe			Daily
Fire at sites	3	2		6		Make sure that all fire extinguishers are available at sites and working accurately (Voznytsia, 2021).			Within a week
Injury to workers	2	1		2		Make sure first aid is available at the site and apply the policy of WHS to protect the workers from injury (Voznytsia, 2021).			Daily
Scope of assessment:							LOCATION AND SET UP OF CUPNBAKE CAFÉ ON NSW COASTAL REGION
Critical success factors:
Internal & external stakeholders:
Risk description			Severity Rating		Likelihood Rating		Overall rating/Priority	Treatment/control methods		Timeline/Monitoring
Falls and ships			3		2		6	Make sure that the workers are safe from any kind of fall (Ramezani, et al., 2020).		daily
Food safety			4		3		12	Make sure that all the ingredients are fresh		daily
Damages due to natural disasters			2		1		2	Take the plan of insurance policy to be secure from any kind of damage due to natural disaster (Ramezani, et al., 2020).		Within a year
Theft			2		1		2	Make sure that all the funds and monetary resources are kept at bank or safe places		Weekly
Poor management of brand			3		2		6	Develop excellent strategies regarding marketing and management (Ramezani, et al., 2020).		Within a week

 

 

 

Assessment Task 2

 

TASKS to Perform:

 

Task description:	Skills required	Relationship to other tasks within Company
Handling the customers	During this time we have to talk to the customers in a low and sweet voice (Qian, et al., 2021).	We have to maintain the balance between the working policy of the organization.
Welcoming the customers	They have to welcome the customers with a warm welcome.	This describes the quality of the work of the company.
Provide a better level of the services	The fastest service in the bakery will describe the importance of the customers in their company.	They have to make sure to handle the customer on time.
Taste and the equality matter in the food	This is an important thing to do in the organization is because the taste of the food will provide positive feedback from the customers.	The presentation of the food will matter the most (Anyakoha, 2019).
Clean the table after the customers leave	These are the services that describe the hygiene factors of the company.	They have to use the cleaning types of equipment and the sanitizers for the safety of everyone.
Presentation of the dish	The presentation and the decoration will make a better impact on the customers.	They want to get to their quality better settlement.
Reach the level of customer satisfaction	This is the duty of the organization that they have to reach the level of customer satisfaction.	This will describe the company working policy and provide the settlement of the company.
Polite behavior	They have to always have to put polite behavior in front of their customers.	This shows the respect of the customers from the company.
Taken the action	They have to take the action on time to present the better deliveries.	This describes the company working policy and the action they have taken for the company’s development.
Employment	The company has to hire candidates which know have the better services (Qian, et al., 2021).	They should take the better level of the services and for they need the candidates which have the proper knowledge.
Job strategies	They have to provide the services which will meet their working strategies.	This is the better and the most innovative service es available.

 

 

 

ACTIVITES to Perform:

 

Activities description:	Repetitive/Irregular/Sequence	Core competencies:	Degree of difficulty:
Customer handling	Repetitive	Nature maintenance and the customer handling services knowledge (Delicato, et al.,  2020).	4
Services handling	Repetitive	They have to handle the services and provide a better level of the services.	4
Feedback examination	Sequence	They want to examine the feedback of the customers to make the better  working policy	4
Review the working policy	Sequence	They have to review the working policy.	3
Calling the customers	Irregular	They have to call their customers for further details of the booking services (Strah,2022).	2
Services details	Repetitive	They have to give and provide a better level of the services	4
Baking	Repetitive	They want to bake the cookies and the cakes on time for better deliveries.	4
Hiring new candidates	Repetitive	This is the duty of the HR of the organization to hire the new candidates in the organization. this is the duty of HR to present a better level of the services (Delicato, et al.,  2020).	4
Handle the complaints	Repetitive	The management team has to handle the complaints which are raised in the organization.	4

ENVIRONMENT ANALYSIS:

1. Identify the environments that this role will be working including:
   1. What stages the sites are at
   2. Safe/unsafe
   3. Controlled/Uncontrolled
   4. Training/Briefing required

 

Environment description:	Safe/Unsafe	Controlled/Uncontrolled	Training required/Briefings:
Safe working environment	Safe	Controlled	The expert and the head chief do not require the training.
Cooking procedures	Safe	Controlled	They have to use the proper cooking training procedures to give better deliveries.
Baking skills	Safe	Controlled	They have to use their baking skills in the cooking services but they have to take the proper handle and the management (Salehi, et al., 2020).
Lisitng the ingriedients	Unsafe	Controlled	There might be a situation in which they will forget the ingredient to buy and this will make a tough situation for the organization.
Using the oven	Unsafe	Uncontrolled	There might be a situation in which the cooking and the baking will might get failed. This will create the risk and the issue in the company while cooking (Di Nunzio, et al., 2020).
Baking procedures	Unsafe	Uncontrolled	There might be a situation in which they have to do a better level of backing to maintain the taste in the cakes.
Ingrideints	Unsafe	Uncontrolled	During the backing procedures if the ingredients will may get fail this will destroy the taste of the cakes.
Locality	Safe	Controlled	A safe environment is an important thing to do and for this, they have to put the CCTV camera for their safety.
Protocol management	Safe	Controlled	They have to handle things protocol management and for that, they have to follow the rules and the regulations (Anyakoha, 2019).
Nature	Safe	Controlled	The nature of the staff member describes the person’s personality and the nature of the towards their staff members in the organization.
Communication	Safe	Controlled	They have to communicate with their clients perfectly. The communication skills describe the company working policy and its management settlements.
Greetings	Safe	Controlled	Greetings will describe the customer’s satisfaction and also, develop an image of the organization in the market. This will also, help the company to get positive feedback towards the company from their clients.

 

 

 

References

Anyakoha, C. (2019). Job analysis as a tool for improved organizational performance of SMEs in Lagos, Nigeria. Central European Journal of Labour Law and Personnel Management, 2(1), 7-16.

Delicato, C., Schouteten, J. J., Dewettinck, K., Gellynck, X., &Tzompa-Sosa, D. A. (2020). Consumers’ perception of bakery products with insect fat as partial butter replacement. Food Quality and Preference, 79, 103755.

Di Nunzio, M., Picone, G., Pasini, F., Chiarello, E., Caboni, M. F., Capozzi, F., … &Bordoni, A. (2020). Olive oil by-product as a functional ingredient in bakery products. Influence of processing and evaluation of biological effects. Food Research International, 131, 108940.

Leo, M., Sharma, S., &Maddulety, K. (2019). Machine learning in banking risk management: A literature review. Risks, 7(1), 29.

Qian, M., Liu, D., Zhang, X., Yin, Z., Ismail, B. B., Ye, X., & Guo, M. (2021). A review of active packaging in bakery products: Applications and future trends. Trends in Food Science & Technology, 114, 459-471.

Ramezani, P., Edrington, C. S., Hoang, P. H., Deb, N., Papari, B., &Ozkan, G. (2020, February). MetaMetric Approach in Performance Assessment of System Level Controllers for Different Operational Objectives. In 2020 IEEE Texas Power and Energy Conference (TPEC) (pp. 1-6). IEEE.

Salehi, F. (2020). Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review. Journal of texture studies, 51(2), 361-370.

Strah, N., Rupp, D. E., & Morris, S. B. (2022). Job analysis and job classification for addressing pay inequality in organizations: Adjusting our methods within a shifting legal landscape. Industrial and Organizational Psychology, 15(1), 1-45.

Ullah, F., Qayyum, S., Thaheem, M. J., Al-Turjman, F., &Sepasgozar, S. M. (2021). Risk management in sustainable smart cities governance: A TOE framework. Technological Forecasting and Social Change, 167, 120743.

Voznytsia, A. (2021). Operational objectives of natural and artificial systems (Doctoral dissertation, National Aviation University).