BSBOPS502 Manage Business Operational Plans

BSBOPS502 Manage Business Operational Plans

 

 

 

 

 

 

 

 

 

 

 

 

BSBOPS502 Manage Business Operational Plans

 

Table of Contents

Assessment Task 1. 3

Assessment Task 2. 6

References. 13

Assessment Task 1

 

Part A: Operational Plan Cup Bake

Operational Objectives

by December 2023

Actions requiredDetails of resources required to achieve actionsTimelinesAllocation to:KPIs
To shortlist 3 to 4 potential sites or placesAccurately monitor all the sites individuallyHuman resources1 monthAlanPerfectly monitoring of sites
Lookout location for NSW South Coast – Eden to the Site of Ulladulla regionMonitor and check the location and infrastructure (Leo, et al., 2019).

 

Human resources1 monthPeterIdentification of the perfect location
Involve inputs or communication of stakeholders for overhead sitesCommunicate with the relevant stakeholders and engage with them to make a recommendation for the sitesHuman resources5 daysAlanGood communication skills
Identify resources and materials required to begin designing or building the selected siteKeep in mind the infrastructure and think about the relevant resources and materials (Leo, et al., 2019).

 

Physical resources and technology5 daysPeterIdentification of relevant resources
Identifying the requirements of staff for some new locations both Bakery and CaféEngage with the staff and communicate with them by conducting informal meetingsHuman resources3 daysAlanStaff requirements were identified
Site of NSW South Coast completely operational from upcoming AugustPrepare the site completely to start the operations (Leo, et al., 2019).

 

Human resources and physical resources5 monthsPeterThe 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 descriptionSeverity RatingLikelihood RatingOverall

rating/Priority

Treatment/control methodsTimeline/Monitoring
Financial risk4416Make sure that funds are available. Utilize the funds with optimism (Ullah, et al., 2021).

 

Daily
Technical risk326Monitor the systems of technology and make regular updates (Ullah, et al., 2021).

 

Weekly
Economical risk4312Regularly check the inflow and outflow of cash in the cafeDaily
Fire at sites326Make sure that all fire extinguishers are available at sites and working accurately (Voznytsia, 2021).

 

Within a week
Injury to workers212Make 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 descriptionSeverity RatingLikelihood RatingOverall

rating/Priority

Treatment/control methodsTimeline/Monitoring
Falls and ships326Make sure that the workers are safe from any kind of fall (Ramezani, et al., 2020).

 

 

daily
Food safety4312Make sure that all the ingredients are freshdaily
Damages due to natural disasters212Take the plan of insurance policy to be secure from any kind of damage due to natural disaster (Ramezani, et al., 2020).

 

 

Within a year
Theft212Make sure that all the funds and monetary resources are kept at bank or safe placesWeekly
Poor management of brand326Develop excellent strategies regarding marketing and management (Ramezani, et al., 2020).

 

 

Within a week

 

 

 

Assessment Task 2

 

TASKS to Perform:

 

Task description:Skills requiredRelationship to other tasks within Company
Handling the customersDuring 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 customersThey 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 servicesThe 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 foodThis 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 leaveThese 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 dishThe 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 satisfactionThis 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 behaviorThey 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 actionThey 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.
EmploymentThe 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 strategiesThey 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/SequenceCore competencies:Degree of difficulty:
Customer handlingRepetitiveNature maintenance and the customer handling services knowledge (Delicato, et al.,  2020).4
Services handlingRepetitiveThey have to handle the services and provide a better level of the services.4
Feedback examinationSequenceThey want to examine the feedback of the customers to make the better  working policy4
Review the working policySequenceThey have to review the working policy.3
Calling the customersIrregularThey have to call their customers for further details of the booking services (Strah,2022).2
Services detailsRepetitiveThey have to give and provide a better level of the services4
BakingRepetitiveThey want to bake the cookies and the cakes on time for better deliveries.4
Hiring new candidatesRepetitiveThis 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 complaintsRepetitiveThe 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/UnsafeControlled/UncontrolledTraining required/Briefings:
Safe working environmentSafeControlledThe expert and the head chief do not require the training.
Cooking proceduresSafeControlledThey have to use the proper cooking training procedures to give better deliveries.
Baking skillsSafeControlledThey 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 ingriedientsUnsafeControlledThere 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 ovenUnsafeUncontrolledThere 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 proceduresUnsafeUncontrolledThere might be a situation in which they have to do a better level of backing to maintain the taste in the cakes.
IngrideintsUnsafeUncontrolledDuring the backing procedures if the ingredients will may get fail this will destroy the taste of the cakes.
LocalitySafeControlledA safe environment is an important thing to do and for this, they have to put the CCTV camera for their safety.
Protocol managementSafeControlledThey have to handle things protocol management and for that, they have to follow the rules and the regulations (Anyakoha, 2019).
NatureSafeControlledThe nature of the staff member describes the person’s personality and the nature of the towards their staff members in the organization.
CommunicationSafeControlledThey have to communicate with their clients perfectly. The communication skills describe the company working policy and its management settlements.
GreetingsSafeControlledGreetings 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 Management2(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 Preference79, 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 International131, 108940.

Leo, M., Sharma, S., &Maddulety, K. (2019). Machine learning in banking risk management: A literature review. Risks7(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 & Technology114, 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 studies51(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 Psychology15(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 Change167, 120743.

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