buy online assignment

A 1

Entrée: An entrée is a dish made well before the side dish of lunch in modern French tasting menus and in most of the English-speaking world. It is often referred to as a hors d’oeuvre, appetizer, or introduction from outside the United States. An example of an entrée is entertaining Food. Kabobs of steak, chicken, and shrimp. Fajitas with steak, chicken, and shrimp. Lasagna is a traditional Italian dish. Spaghetti is a form of pasta. Dinner with Ravioli Seafood and shrimp are two of my favorite things to eat. Catfish that has been fried. Salmon baked in the oven Tilapia that has been fried. Jumbo Shrimp & Baked Salmon Jumbo Scallops and Baked Salmon.

Main: A course is a particular collection of food products which are eaten there at the same moment that during dinner. A course can consist of several dishes or only one, and it frequently involves products with a wide range of flavors. Food served as the main course in an inter meal is known as the side dish. In most menus, the side dish is the largest meal. Food or fish is sometimes used as the primary ingredient. It’s usually served after an appetizer, soup, or salad, and it’s usually accompanied by dessert.

Dishes	Cost $
1) Steak Frites	0.4
2) Quiche Lorraine	2.0
3) Basil Rouille	1.9
4) Chicken Parmigiana	2
5) TART AU CITRON	1.6
6) Pea and ham soup	2.1
7) Crunchy Noodles Salad	3.6
8) Pavlova	1.5
9) Chicken Parmigiana	2
10) Grilled Honey Mustard Australian Lamb	2.8
11) Seafood Chowder	1.2
12) MIGNARDISES FOR TWO	1.7
13) Orange Sorbet Palate Cleanser	1.6
14) Jewish Filet – Australian Wagyu Beef	4.0
15) Curry and Paprika Devilled Eggs	3.3
16) Cheese and Bacon Stuffed Mushrooms	2.0
17) Italian-Australian Spaghetti Bolognese	2.9
18) Traditional Lamb Shoulder Roast	2.0
19) Scallops Wrapped in Bacon	2.4
20) The iced Vo-Vo	2.0

Ans2) Constructive feedback is essential for employees’ continued growth. Feedback clarifies desires, assists people in identifying weaknesses, and boosts their self-esteem. One of the most valuable things bosses can give their workers is meaningful input. Employee feedback is described as a process in which workers’ working phase, superiors, and peers provide useful criticism to them. Most management doesn’t provide adequate feedback, and while they do, it’s usually negative or ambiguous, so the value of responses is diminished.

Following are the steps to design any form:

Don’t make any fields required. Make it as easy as possible for users to provide feedback, no matter how short.
Always focus on open-ended feedback.
Don’t ask “How did you hear about us?”
Ask question for the possible outcomes.

Different types of forms:

1) Business assessment method – a general form for collecting input on the company’s overall results.

2) Employee feedback type – a document that lists all the staff and collects input on their interactions with customers.

3) Service quality survey – typically in the NPS format, where the net promoter score is used as a measure to assess the customer experience.

4) Complaint type – a basic form for collecting grievances.

So, at first, you’ll most likely need to concentrate on one method that can collect both written input and a ranking. More complex forms can take the customer longer to complete, resulting in a higher conversion rate and a smaller number of instances. Following are the advantage of customer forms like Boost the quality of your goods and services. Enhance the success of the support staff. Personalize the recommendations. Improve business decisions. Advantages of staff Feedback Form like Enhances success and promotes career growth: People want to do their best work and advance in their careers. Clarifies expectations: There are a few more things. A feedback method is a tool for gathering consumer feedback. Feedback types aid in the improvement of goods or services, as well as the basic comprehension of business users.

3à la carte

Menu item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)

Entrée’s

Steak frites	12	5	25	0.1	0.4	0.5	2
Quiche Lorraine	9	4	25	0.5	2.0	2	8
Cassoulet	7	3	26	0.5	1.9	1.5	5.7

Soups

Cream of Mushroom	7	3	23	0.5	2.1	1.5	6.3
Seafood Chowder	9	4	25	0.3	1.2	1.2	4.8
Cream of Pumpkin	7	3	25	0.4	1.6	1.2	4.8
Mains

Beer Battered Catch of the day	5	2	25	0.7	2.8	1.4	5.6
The Green chicken curry	14	6	25	0.3	1.2	1.8	7.2
Chicken Supreme	7	3	25	0.9	3.6	2.7	10.8

Desserts

TART AU CITRON	5	2	25	0.4	1.6	0.8	3.2
ICE CREAMS & SORBETS	7	3	31	0.5	1.6	1.5	4.5
MIGNARDISES FOR TWO	12	5	24	0.4	1.7	2	8.5

	Total dishes sold	42

TOTAL Food cost percentage %	25.35				TOTALS	18.1	71.4

Steak frites:

Ingredients : 4 tablespoons softened unsalted butter, 1 minced shallot, 1 tablespoon fresh parsley, minced, 1 minced garlic clove, salt and pepper, kosher, 2 1/2 pounds unpeeled Yukon Gold potatoes, 1 tablespoon peanut or vegetable oil plus 6 cups, 2 boneless strip steaks (1 pound), 1 1/4-1 1/2 inches thick, trimmed, and halved crosswise.

Method: In a mixing bowl, combine butter, shallot, chives, cloves, pinch of salt, and 1/4 tsp pepper; set compounded butter away. Cut a 1/4-inch-thick strip from each of four long sides of the potatoes to square them off: discard strips. Cut potatoes into 1/4-inch-thick planks longways.Using three layers of paper towels, line the studded baking sheet. In a big Dutch oven, mix potatoes and 6 cups oil. Cook for five min over medium temperature, or until the oil is aggressively bubbling. Pat burgers dry using paper towels and season with salt in the meantime. In a 12-inch skillet, heat and cook 1 tablespoon oil over moderate flame until it just starts to smoke.Move fries to preparing plate with such a spider or slotted spoon and season with salt. Fries go well with steaks.

Cream of Mushroom:

Ingredients: 200gram flour, 100gram butter, 100 ml milk, 150gram mushroom, etc.

Methods: A homemade cream of soup can be produced in a variety of ways. The conventional method begins with the preparation of an organizational barriers (flour and butter cooked together), followed by the addition of milk, water, food stock, or mushrooms stock. Mushrooms that have been sautéed or fried are added later. Finally, a dollop of cream is applied.

Green Chicken Curry :

Ingredients: 15gram coriander leaves, 20gram mint leaves, 450gram chicken, 2 green chilies,5 onion, 10 ml vegetable oil, 5gram garam masala, salt, red chili according to taste.

Method:

In a blender pot, combine coriander leaves, mint leaves, green chilies, green cardamoms, onion, and green chilies.
Without adding any water, make a perfect paste.
Oil should be heated in a bath.
Then cook the curry leaves until they are crisp.
Curry paste, coriander, and chicken are added to the pan.
Cook for 2 to 3 minutes with the lid on.

Quiche Laurence:

Ingredients:

1 recipe pie dough or a prepared frozen pie crust
1/2-pound (225 g) bacon (you can use more or less to your taste)
1 cup (235 ml) milk
1/2 cup (118 ml) heavy cream
3 eggs
1/2 teaspoon kosher salt
Freshly ground black pepper to taste (we used about 1/2 teaspoon)
1/8 teaspoon ground nutmeg
1 cup (4 ounces, 113 g) grated gruyere or other cheese (cheddar works, too)
1 heaping tablespoon chopped chives

Method:

Prepare the dough: If you are making your own pie crust, roll out the pie dough into a 12-inch round. Place it in a 10-inch wide, 1 1/2-inch-high tart pan, pressing the dough into the corners. (If you don’t have a tart pan, you can use a similarly sized pie pan.)
Pre-bake the frozen crust: Pre-baking is also called “blind” baking. If you’re using a store-bought frozen crust, follow the directions on the package for pre-baking. If you are pre-baking a homemade crust, preheat oven to 350°F. Line the frozen crust with heavy duty aluminum foil. Allow for a couple inches to extend beyond the sides of the tart or pie pan.
Cook the bacon: Set a large frying pan over medium heat. Arrange strips of bacon in a single layer on the bottom of the pan (you may need to work in batches or do two pans at once). Slowly cook the bacon, turning the strips over occasionally until they are nicely browned and much of the fat has rendered out. Lay the cooked strips of bacon on a paper towel to absorb the excess fat. Pour fat out of the pan into a jar (not down the drain, unless you want to clog the pipes) for future use, or wait until it solidifies and discard in the trash.
Preheat the oven: Now that the bacon is cooked preheat the oven to 350°F.
Make the filling: Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives and whisk a little more. Add the milk and cream and whisk vigorously to incorporate and introduce a little air into the mix – this keeps the texture of the quiche light and fluffy.
Put filling in pre-baked crust: Arrange the bacon and cheese in the bottom of the pie crust. Whisk the egg-milk mixture hard again for a few seconds, then pour it gently into the pie crust. You want the bacon and cheese to be suspended in the mix, so you might need to gently stir it around just a little. You also want the chives, which will float, to be evenly arranged on top, so move them around with a spoon until you like where they are.
Bake: Put the quiche into the preheated oven and bake for 30-40 minutes. (If using pan with removable bottom, be sure to place a rimmed baking sheet underneath.). Check for doneness after 30 minutes by gently jiggling the quiche. It should still have just a little wiggle. (It will finish setting while it cools.) Cool on a wire rack. Eat at room temperature, cold (a quiche will keep for several days in the fridge), or reheated gently in a 200°F oven.

Cassoulet:

Ingredients:

1-pound dried cannellini beans
Kosher salt
1 quart homemade or store-bought low-sodium chicken stock
3 packets (3/4 ounces) unflavoured gelatine, such as Knox (see note)
2 tablespoons duck fat (optional)
8 ounces salt pork, cut into 3/4-inch cubes
6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
Freshly ground black pepper
1 pound garlic sausage (2 to 4 links depending on size)
1 large onion, finely diced (about 1 cup)
1 carrot, unpeeled, cut into 3-inch sections
2 stalks celery, cut into 3-inch sections
1 whole head garlic
4 sprigs parsley
2 bay leaves
6 cloves

Directions:

In a large bowl, cover beans with 3 quarts water and add 3 tablespoons salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside.
Adjust oven rack to lower middle position and preheat oven to 300°F. Place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside. Heat duck fat (if using) in a large Dutch oven over high heat until shimmering. Add salt pork and cook, stirring occasionally, until browned all over, about 8 minutes. Transfer to a large bowl and set aside. (If not using duck fat, cook pork with no additional fat.)
Season chicken pieces with pepper (do not add salt) and place skin side-down in now-empty pan. Cook without moving until well browned, 6 to 8 minutes. Flip chicken pieces and continue cooking until lightly browned on second side, about 3 minutes longer. Transfer to bowl with salt pork.
Add sausages and cook, turning occasionally, until well-browned on both sides. Transfer to bowl with salt pork and chicken. Drain all but 2 tablespoons fat from pot.
Add onions to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven and cook until beans are almost tender but retain a slight bite, about 45 minutes.
Using tongs, remove carrots, celery, parsley, bay leaves, and cloves and discard. Add meats to pot and stir to incorporate, making sure that the chicken pieces end up on top of the beans with the skin facing upwards. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more water by pouring it carefully down the side of the pot as necessary to keep beans mostly covered.
Break crust with a spoon and shake pot gently to redistribute. Return to oven and continue cooking, stopping to break and shake the crust every 30 minutes until you reach the 4 1/2-hour mark. Return to oven and continue cooking undisturbed until the crust is deep brown and thick, about 5 to 6 hours total. Serve immediately.

Seafood Chowder:

Ingredients:

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2-pound fresh lump crabmeat, picked over to remove shells
1/4-pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
Seafood Stock:
2 tablespoons good olive oil
Shells from 1-pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Directions:

Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and sauté over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.

Seafood Stock: Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and sauté for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

Cream of Pumpkin:

Ingredients:

cup chopped onion.
tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground black pepper
1 cup heavy whipping cream

Directions:

Step 1: Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
Step 2: Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Step 3: Transfer broth mixture into the container of a blender or processor. Process until smooth.
Step 4: Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
Step 5: Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Beer Battered Catch of the day:

Ingredients:

1 cup all-purpose flour
1 egg, beaten
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 ½ cups beer

Directions:

In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

Chicken Supreme:

Ingredients:

skinless, boneless chicken breast half – cut into cubes
1 onion, chopped
¾ cup butter, melted
1 ⅓ cups water
6 ounces dry bread stuffing mix
¼ cup water
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese.

Directions:

Step 1: In a non-stick skillet over medium heat, cook and stir the chicken and onion until the chicken is no longer pink and juices run clear.
Step 2: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
Step 3: In a medium bowl, blend the melted butter, 1 1/3 cups water, and dry stuffing mix. Place 1/2 the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture. In a small bowl, mix the 1/4 cup water and cream of chicken soup, and pour into the dish. Top with the Cheddar cheese.
Step 4: Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.

Tarte au Sucre:

Ingredients:

1 cup packed brown sugar
½ cup heavy whipping cream
1 tablespoon all-purpose flour
1 unbaked 9 inch pie crust

Directions:

Step 1: Preheat oven to 400 degrees F (205 degrees C).
Step 2: Mix brown sugar, cream, and flour together in a mixing bowl until smooth. Pour the filling into unbaked pie crust
Step 3: Bake for 30 minutes. Serve warm or cold.

MIGNARDISES FOR TWO:

Ingredients:

cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
2 ¼ teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 ½ cups all-purpose flour

Directions:

Step 1: Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
Step 2: Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425-degree oven.

2 Buffet Menus

Menu item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)

Entrée’s

Pea and ham soup	8	3	24	0.5	2.1	1.5	6.3
Damper	5	2	24	0.3	1.3	0.6	2.6
Weet-Bix	5	2	31	0.6	1.9	1.2	3.8

Salad

Mushroom Soup	8	3	25	0.2	0.8	0.6	2.4
Roasted Pumpkin Salad	5	2	25	0.5	2.0	1	4
Crunchy Noodles Salad	5	2	25	0.9	3.6	1.8	7.2
Mains

Whole Salmon	8	3	26	0.4	1.5	1.2	4.5
Whole Pig	10	4	19	0.5	2.6	2	10.4
Sushi	13	5	28	0.9	3.2	4.5	16

Desserts

Chocolate fountain	10	4	28	1.0	3.5	4	3.5
Fairy Bread	8	3	25	0.4	1.6	1.2	4.8
Pavlova	13	5	26	0.4	1.5	2	7.5

	Total dishes sold	38

TOTAL Food cost percentage %	29.5				TOTALS	21.6	73

Pea and ham soup:

Ingredient: 500g split peas, 1.2-1.5kg ham hock, ham bone, 1/4 tsp salt, 3/4 tsp black pepper, 2 garlic cloves, 2 bay leaves, 1 onion ,1 carrot

Method: Drive the ham into the peas in the slow cooker. All the spices should be strewn around in the ham bone, then cover with water. Cook on LOW for 8 to 10 hours or HIGH for 6 hours. Remove the ham bone and shred the meat from the ham. Take out the star anise. Stir the ham back into the pressure cooker. Function with parsley on top.

Crunchy Noodles Salad:

Ingredients: 100-gram Chinese Cabbage, 300 gram crispy noodles, 150 gram silver almonds, 5 green onions, 50 gram white sugar, 10 ml vinegar, 10 ml olive oil, 5 ml sesame oil, 50 ml soya sauce.

Method: In a small skillet, gently toast the slivered almonds until stirring frequently (no oil). Remove the item as soon as possible. In a pan, shake the fixing components until the mixture thickens. (This wills last 3 weeks!). Cut a slit straight through the middle of the cabbage (or two if it’s a giant like the one I used) lengthwise. Then shred it by slicing it finely. Just use the top 1/2–2/3 of the plant, which is mostly leafy. Save the deep, crunchy white portion for another recipe (it’s fantastic in stir fries!).

Toss all but the crispy noodles: Combine the cabbage, toasted almonds, and green onions in a large mixing bowl. Toss well with the Dressing. Toss via noodle just before starting so the remain crisp!

Fairy Bread:

Ingredients: 14 cup melted flour 8 inches white bread with croissants cut 14 cup multicolored sugar sprinkles, 100s & 1000s.

Method: Through a clean bowl, pour the 100s & 1000s, using butter or margarine, spread the bread. Make triangles from the bread, in the 100s and 1000s, position bread triangles butter side down.Togets the MOST 100s and 1000s on the bread, gently press it.Enjoy the other hand!

Damper:

Ingredients:

cups self-rising flour
1 teaspoon salt
1 tablespoon butter, softened
1 cup milk
½ cup water

Directions:

Step 1: Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.
Step 2: In a large bowl, stir together the flour and the salt. With pastry blender or your hands, cut in butter. Make a well in the center of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 8 inches across. Place the loaf onto the prepared pan and using a sharp knife, cut a cross in the top.
Step 3: Bake for 25 minutes in the preheated oven, then lower the temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.

Mushroom Soup:

Ingredients:

1 tablespoon olive oil
1 large large onion, diced
¾ cup sliced fresh mushrooms
1 teaspoon dried thyme
3 cups vegetable broth
2 bay leaves
2 tablespoons gluten-free soy sauce (tamari)
6 tablespoons cornstarch
¼ cup cold water
3 cups coconut milk
salt and ground black pepper to taste

Directions:

Step 1: Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil.
Step 2: Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.

Pumpkin Salad:

Ingredients:

3 tablespoons raisins
2 tart apples, peeled and shredded
1 cup shredded pumpkin
2 teaspoons lemon juice
salt and pepper to taste

Directions:

Step 1: Place the raisins in a small dish and cover with hot water. Allow to stand for 30 minutes.
Step 2:Once the raisins are plump, drain and place into a mixing bowl with the apple and pumpkin. Pour in the lemon juice and toss to coat. Season to taste with salt and pepper, and serve immediately.

Sushi:

Ingredients:

1 bag of mini-marshmallows
2 tbsp of butter
1/2 of rice crispies
4 pieces of red licorice or any other gummy candy i.e.sweedish fish, sour patch kids etc
3 fruit roll ups (square kind not fruit by the foot)
Add all ingredients to list

Directions:

Melt marshmallows with butter then add rice crispies, let cool some.
Unroll fruit roll up then cut licorice (if using it) to size.
Put rice crispie mix on half of the fruit roll up.
Place candy on the edge of rice crispie mix then roll to the side that is not covered by rice crispie mix.
Dip knife in water to keep from sticking the cut into equal pieces.

Whole Pig:

INGREDIENTS:

1 small (15- to 20-pound) suckling pig
20 garlic cloves, peeled
½ cup neutral oil
Coarse kosher salt
1 small potato
1 small apple
1 lavish bunch each fresh rosemary, sage and bay leaves (still on the branch if you can manage it), for garnish

Method:

Heat oven to 300 degrees. Prepare the pig: Wash it, including the cavity, under cold running water, and towel-dry thoroughly, the way you would dry a small child after a bath — ears, armpits, chest cavity, face, legs, backs of knees.
Sometimes there are imperfections remaining after the slaughtering and processing of the animal. Use dish towels or sturdy paper towels to rub away any dark spots on the ears, any little bit of remaining bristles around the mouth. Like that yellow, papery flaking skin you sometimes find on chickens, which can be peeled off to reveal tender, fresh skin underneath, a similar bit of crud can remain on pigs’ chins and under their belly flaps. Clean this little cutie as if you were detailing your car! The purple U.S.D.A. stamp, however, is indelible. But not inedible.
Bard the pig with all 20 garlic cloves, making deep incisions all over with a thin filleting knife and shoving the cloves into each pocket; include the cheeks and the neck and the rump and the thighs and the loin down the back and the front shoulders, all areas of the small creature that have enough flesh to be able to receive a clove of garlic. (Sometimes I find I have to slice the larger cloves of garlic in half to get them to slide into the incision.)
Rub the entire pig in oil exactly as you would apply suntan oil to a sunbathing goddess of another era, when people still were ignorant of the harmful effects of the sun. Massage and rub and get the whole creature slick and glistening. I do this directly in a very large roasting pan.
Wash and dry your hands. Take large pinches of kosher salt, and raising your arm high above the pig, rain down the salt in an even, light dusting all over. You can start with the pig on its back and get the cavity and the crotch, and then turn it over and get the back and the head and flanks. Or vice versa. But in the end, the whole animal is salted evenly and lightly, snout to tail.
Arrange the pig in the roasting pan, spine up, rear legs tucked under, with feet pointing toward its ears and its two front legs out ahead in front. Sometimes the pig needs a sharp, sturdy, confident chiropractic crack on its arching spine, just to settle it in comfortably to the roasting pan, so it won’t list to one side or topple over.
Put the potato deep into its mouth, and place in the oven, on the bottom rack, and roast slowly for about 4 to 5 hours, depending on the size of your pig. (Plan 15 minutes of roasting time per pound of pig; if you have a 20-pounder, then you’d need about 5 hours total cooking time.) Add a little water to the roasting pan along the way if you see the juices are in danger of scorching, and loosely tent the animal with aluminum foil in vulnerable spots — ears, snout, arc of back — if you see them burning. For the last half-hour, raise the oven temperature to 450 degrees, and cook until the skin gets crisp and even blistered, checking every 10 minutes.
Tap on it with your knuckle to hear a kind of hollow sound, letting you know the skin has inflated and separated from the interior flesh; observe splitting of the skin at knuckles — all good signs the pig is done. Or use a meat thermometer inserted deep in the neck; the pig is ready at 160 degrees. Let rest 45 minutes before serving.

Pavlova:

Ingredients;

3 egg whites
1 teaspoon distilled white vinegar
3 tablespoons cold water
1 teaspoon vanilla extract
1 cup super fine sugar
3 teaspoons cornstarch

Directions:

Step 1: Preheat oven to 300 degrees F (150 degrees C).
Step 2: Beat egg whites until stiff, add cold water and beat again. Add sugar very gradually while still beating.
Step 3: Slow beater and add vinegar, vanilla and cornstarch.
Step 4: Place on parchment paper on a greased baking sheet and bake for 45 minutes. Turn off the oven and leave cookies to cool in the oven. NOTE: Don’t go opening and closing the oven door. If you must, close the door very carefully. Pavlova is not individual servings, it is of cake-size, decorated with whipped cream and topped with fresh fruit of your choice just before serving.

Chocolate Fountain:

Ingredients:

2 (12 ounce) bags chocolate chips

3 unsweetened chocolate squares, chopped

3⁄4 cup canola oil

1⁄4 cup Kahlua (optional)

DIRECTIONS:

Place the chocolate and oil into a large glass bowl.
Microwave on med. high for about 2 min’s, stir, then continue microwaving and stirring until the chocolate is liquid and smooth,without any unmelted chocolate pieces.
Stir in the Kahlua if desired.
Pour the chocolate into the bowl at the base of the unit.
Let the fountain run for 2 min’s then shut it off for about 30 seconds to eliminate air gaps.
If the chocolate does not flow smoothly, add another 1/8 cup of oil to the chocolate in the base.
Serve with:.

Whole Salmon:

Ingredients:

1 x 2.5 kg whole salmon, scaled, gutted, from sustainable sources
1.5 kg re-skinned potatoes
1 bulb of fennel
olive oil
½ a bunch of fresh dill
½ a bunch of fresh flat-leaf parsley
½ a bunch of fresh tarragon
1 lemons
extra virgin olive oil

Method:

Preheat the oven to full whack.
Get yourself a large roasting tray that your whole salmon will fit inside – you’ll probably need to lay the fish diagonally across the tray, like I’ve done in the picture –it won’t matter if the head and tail drape over the sides a little.
Scrub the potatoes clean, then slice into ½ cm rounds. Lay them over the base of the tray and season well with sea salt and black pepper. Cut the fennel into six wedges, scatter over the potatoes and give it all a generous drizzle of olive oil.
Pick half the herb leaves onto a chopping board, .finely grate over the lemon zest, then roughly chop everything together. Scrape this mixture into a bowl.
Using a sharp knife, make 6 slashes on each side of the fish, about 2cm deep and at an angle.
Sprinkle salt and pepper into each incision, stuff each with a pinch of the lemon-herb mix, then smooth flat. Drizzle the fish lightly with olive oil, then lay on top of the potatoes and fennel.
Slice up one of the lemons, then stuff into the cavity with the remaining herbs.
Bake the fish in the screaming hot oven for 15 minutes, then turn the temperature down to 180ºC/350ºF/gas 4 and cook for a further 30 minutes.
To check if the fish is cooked, take a clean skewer and push it into the deepest part of the fish, just behind the head. Count to 10, then carefully take the skewer out and hold it against your top lip –if it’s nice and warm, the fish is cooked.
Squeeze the juice from the remaining lemon over the top, drizzle with a little extra virgin olive oil.. Delicious served with a bowl of steamed seasonal greens.

Weet Bix :

Ingredients:

4 Weet-bix, finely crushed
60g (3/4 cup) desiccated coconut
45g (1/4 cup) brown sugar
150g (1 cup) self-raising flour
20g (1/4 cup) cocoa powder
200g unsalted butter, melted
130g Caramilk baking chips, coarsely chopped (see note)

TOPPING

2 x 180g pkts Caramilk chocolate, finely chopped
125ml (1/2 cup) pure cream

Method:

Step 1: Preheat oven to 180C/160C fan forced. Line a 20cm x 30cm slice pan with baking paper, allowing the two long sides to overhang
Step 2: Combine the Weet-bix, coconut, brown sugar, flour and cocoa in a large bowl. Stir in the melted butter until combined. Gently stir in the chopped Caramilk baking chips. Spread mixture evenly into prepared pan. Bake for 12-15 minutes or until set. Allow to cool in the pan.
Step 3: For the topping, combine the Caramilk and cream in a small saucepan over low heat. Stir until chocolate is just melted. Pour over slice and place in the fridge for 2 hours or until set.
Step 4: Use the overhanging baking paper to transfer the slice to a chopping board. Cut into small pieces. Store in the fridge.

Cyclical Menus

Menu item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)

Entrée’s
Monday To Wednesday
Tomato and Garlic Bruschetta	17	5	25	0.3	1.2	1.5	6
Thursday to Sunday
Lemon and Peanut Chicken Satay	10	3	27	0.8	2.9	2.4	8.7
Mains
Monday To Wednesday
Chicken Parmigiana	10	3	25	0.5	2.0	1.5	6
Thursday to Sunday	17	5	25	0.3	1.2	1.5	6
Grilled Honey Mustard Australian Lamb	14	4	25	0.7	2.8	2.8	11.2
Desserts
Monday To Wednesday
Lamingtons	10	3	25	0.2	0.8	0.6	2.4
Thursday to Sunday
The Iced Vo-Vo	17	5	25	0.4	2.0	2.0	10
	Total dishes sold	28

TOTAL Food cost percentage %	24.4				TOTALS	12.3	50.3

Tomato and Garlic Bruschetta:

Ingredients: 4 medium tomatoes, 2 tablespoons grated Parmesan cheese, 1/4 cup olive oil, 3 tablespoons fresh chopped basil, 3 to 4 garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 loaf unsliced French bread

Method: Combine the oil, basil, garlic, salt, and peppers in a big mixing bowl. Toss in the tomatoes gently. Cheese should be sprinkled on top. Put it in the fridge for at least 1 hour before serving. Until serving, allow to chill in the fridge. Cut bread across 24 slices and toast until nicely browned under the broiler. Toss the tomato mixture evenly. Serve right away.

Chicken Parmigiana:

Ingredients: 4 pounded boneless, skinless chicken breasts, salt and black pepper, freshly roasted, 2 cups all-purpose rice, salt and pepper to taste, 4 big eggs, lightly battered with 2 tablespoons water and salt and pepper, 2 cups breadcrumbs (panko), 1 cup pure olive oil or vegetable oil, tomato sauce.

Method:
Preheat oven to 400 ° Fahrenheit.
Dress all sides of the chicken with salt and black pepper. Dig each breast in flour and drip off excessive, now drop in eggs and drop off surplus, then carve in flour scraps on both sides.
Heat the oil in two large saucepan pans on medium temperature until it is almost smoking. Cook 2 chicken breasts for each skillet until golden brown on both sides, around 2 minutes total. Place each breast on a cookie dish and cover in Tomato Sauce, just several mozzarella slices, garlic powder, and a tablespoon of Parmesan. Bake for approximately five minutes, or until the chicken is cooked through but the cheese has melted. Pull the dish from either the baking and scatter basil or parsley leaves on top.

Lamingtons:

Ingredients: 2 cups all-purpose flour, 4 teaspoons baking powder, 1/4 teaspoon salt,1/2 cup butter, room temperature, 3/4 cup white sugar, 1 teaspoon vanilla extract, 2 eggs, room temperature, 1/2 cup milk

Method: Preheat the oven to 375 degrees Fahrenheit (190 degrees C). Combine the flour, leavening agents, and salts in a sifter. In a wide mixing bowl, blend 1/2 cup butter and 3 tablespoons sugar via an electric mixer until soft peaks form. Pour the mixture into the pan that has been prepared. To create a icing, whisk together unsweetened chocolate’ sugar or cocoa powder in a large mixing bowl.

The Iced Vo-Vo:

Ingredients:30 grams butter, 30 grams caster sugar, 1 tablespoon hot water, 1 cup SR flour, pink marshmallow.

Method: Combine the butter and sugar in a mixing bowl. Continue beating for a minutes after adding the egg.Mix in the hot water until all is well combined. Butter into the mixture and stir with a knife until it is well combined. With both hands, shape the mixture into a big ball. Run the dough until it comes together, just don’t need it. Roll out the dough on a serving plate until it is very soft (about 2-3 mm thick).Location on a cookie sheet packed a baking parchment and slice across 6cm x 4cm rectangles. Baking sheet for 10-12 minutes in a medium microwave. Allow time for cooling.

Peanut Chutney satay:

Ingredients:

1 teaspoon canola oil
1/2 small brown onion, finely chopped
1 garlic clove, crushed
1 small fresh red chilli, finely chopped
70g (1/4 cup) natural crunchy peanut butter
125ml (1/2 cup) water
1 tablespoon fresh lemon juice
1/2 tsp Coles Balsamic Vinegar
1/2 teaspoon brown sugar

Method:

Step 1: Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft and golden. Add garlic and chilli and cook for 1 minute or until aromatic. Remove from heat.
Step 2: Add peanut butter and stir to combine. Place over low heat. Add water, lemon juice, vinegar and sugar. Cook, stirring, for 3 minutes or until sauce thickens.

Grilled Honey Mustard Australian Lamb:

Ingredients:

1 tbsp honey
1 tbsp olive oil
2 tsp wholegrain mustard
8 Coles Australian Lamb Loin Chops
1/4 pineapple, peeled, cut into matchsticks
1 medium zucchini, cut into matchsticks
1 medium carrot, cut into matchsticks
2 spring onions, thinly sliced
140g pkt Coles Australian Chopped Kale
1/2 cup (150g) whole egg mayonnaise
1 tbsp lemon juice
1 tsp wholegrain mustard, extra

Method:

Step 1: Combine the honey, oil and mustard in a shallow ceramic dish. Add the lamb and toss to coat. Set aside for 10 mins to marinate.
Step 2: Meanwhile, combine the pineapple, zucchini, carrot, spring onion and kale in a large bowl. Combine the mayonnaise, lemon juice and extra mustard in a bowl. Drizzle over the pineapple mixture and toss to combine. Season.
Step 3: Heat a barbecue grill or chargrill on medium. Cook the lamb for 3 mins each side or until cooked to your liking. Cover and set aside for 5 mins to rest. Divide the zucchini and pineapple slaw among serving plates. Serve with the lamb.

Degustation

Menu item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)

Entrée’s

Cheese and Bacon Stuffed Mushrooms	12	3	25	0.5	2.0	1.5	6
Scallops Wrapped in Bacon	20	5	25	0.6	2.4	3	12
Palate Cleanser

Basil Lime Sorbet Palate Cleanser	8	2	22	0.3	1.4	0.6	2.8
Orange Sorbet Palate Cleanser	20	5	25	0.4	1.6	2	8

Mains

Australian Smoked Lamb Shanks with Lemon Orzo	16	4	23	1.0	4.1	4	16.4
Italian-Australian Spaghetti Bolognese	8	2	24	0.7	2.9	1.4	5.8

Desserts

The Iced Vo-Vo	12	3	26	0.4	1.5	1.2	4.5

	Total dishes sold	24

TOTAL Food cost percentage %	25.60				TOTALS	13.7	53.5

Scallops Wrapped in Bacon:

Ingredients: 2-pound drained big sea scallops, 1 pound bacon strips, sliced crosswise in half, a quarter cup of condensed milk, 2 tablespoon soy sauce (optional), a quarter teaspoon of garlic powder, season with salt and pepper, 2 tablespoons, parsley, cut, spray for preparation

Method:

Preheat the oven to broil.
Each scallop should be wrapped in a piece of bacon and secured with a toothpick.
Combine the sour cream, soy sauce, garlic powder, salt, and pepper in a small cup.
Fry for 10-15 minutes, or until dumplings are heated through that and bacon is crisp.
Serve with such a parsley garnish.

Orange Sorbet Palate Cleanser:

Ingredients: 2 cups fresh orange juice 2 tbsp. sugar, golden syrup, or honey 1 teaspoon freshly squeezed lemon juice a dash of salt Sprinkle with a few sprigs of mint.

Method: Cut the oranges in quarter and suck the juices out with a squeezer or a citrus juice. Sweeten with sugar, honey, golden syrup, or some other flavoring. Season with salt and lemon juice. Mix thoroughly. Take a bowl or perhaps an ice cream tub halfway with the drink. Cover completely. 2 hours in the freezer Pull that from the frozen at 2 hours, scratch this with a fork, and that should break down into sections. To mixture, scoot it in a meat intel core for a few seconds, but not all that long, while the heat of both the spice grinder can cause the coulis to melt. Serve it in standard containers or the stylish orange peel bowls. Serve with a generous dollop of herb as a topping.

The Iced Vo-Vo:

Ingredients: 30 grams butter, 30 grams caster sugar, 1 tablespoon hot water, 1 cup SR flour, pink marshmallow.

Italian-Australian Spaghetti Bolognese:

Ingredients:

3 tbsp olive oil
200g bacon rashers, diced
2 medium onions, diced
2 celery stalks, sliced
2 medium carrots, peeled and diced
1kg beef, minced (or 600g beef/400g pork)
2 garlic cloves, grated
2 tsp plain flour
250ml white wine
2 x 400g tinned tomatoes
2 tbsp tomato paste
2 tsp sugar
2 anchovies, chopped
2 bay leaves
1 tbsp thyme leaves
1 tsp dried oregano
good grating of nutmeg
sea salt and black pepper
500ml stock or water
400g tagliatelle, penne, cavatelli or spaghetti
2 tbsp roughly chopped parsley, 1 tbsp butter, and 100g parmigiano to serve

Method:

Heat two tablespoons oil in a large heavy frypan. Add bacon, onions, celery and carrots and fry, stirring, for 10 minutes until softened. Tip into a bowl and set aside.
Add remaining one tablespoon olive oil to the pan and fry the beef and garlic until browned. Scatter with flour, then stir it through and cook for one minute, stirring. Add wine, bring to the boil and boil for three minutes, stirring.
Return the vegetables to the pan, and add tomatoes, tomato paste, sugar, anchovies, bay leaves, thyme, oregano, nutmeg, sea salt and pepper and stock or water, and bring to the boil.
Reduce to a simmer, cover and simmer for two hours, stirring every 20 minutes, until the sauce is rich, thick and glossy.
Cook the pasta in plenty of salted boiling water until al dente and drain. Toss with sauce and serve in warm pasta plates. Top with parsley and butter, and serve with parmigiano for grating.

10 ways to upgrade your spaghetti bolognese

Or try Jill’s mushroom and lentil bolognese as a meat-free alternative.

Australian Smoked Lamb Shanks with Orange:

Ingredients:

4 Australian Lamb Shanks

LEMON HERB RUB:

zest of 1 lemon
1 tbsp brown sugar
2 tsps sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried rosemary
1 tsp smoked paprika
1/2 tsp ground black pepper

BRAISING LIQUID:

1 cup beef broth
1 tbsp tomato paste
6 cloves garlic peeled and mashed
2 sprigs fresh rosemary
2 sprigs fresh oregano

LEMON AND HERB ORZO:

1 1/2 cups orzo
1/4 cup lemon juice
1/4 cup olive oil
1 tsp salt
1/2 tsp ground black pepper
1/4 cup red onion minced
1/4 cup celery minced
1/2 serrano pepper seeded and minced
2 tbsps fresh mint chopped
1 tbsp fresh oregano chopped

INSTRUCTIONS:

Using a knife, remove the silverskin from the exterior of the shanks. This will make them more tender.
Combine the lemon zest, brown sugar, salt, garlic powder, onion powder, oregano, rosemary, paprika and pepper.
Rinse the lamb shanks. Pat dry. Rub evenly with the Lemon Herb Rub. Let rest at room temp while you heat the smoker to 225F degrees.
Place the lamb shanks on the heated smoker. Smoke until the internal temperature of the lamb reaches 165F degrees (about 1 1/2 hours).
Combine the broth and tomato paste. Pour it into a disposable aluminum pan. Add the garlic, fresh herbs and shanks to the pan. Smoke for 1 1/2 hours.
Cover. Smoke for 45 minutes, or until the internal temperature of the lamb reaches 200F degrees.

LEMON AND HERB ORZO

Cook the orzo in salted boiling water for about 10 minutes. Drain and place in a large bowl.
In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
Pour the lemon juice mixture into the pasta and stir in the red onion, celery, pepper, mint and oregano. Let rest for 1 hour before serving.

Basil Lime Socket Palate Cleanser:

Ingredients:

1/2 cup sugar
1/2 cup water
15 fresh basil leaves, coarsely chopped and 6 – 8 sprigs for garnish
1/2 cup fresh lime juice

Instructions:

Combine sugar, water and basil in a saucepan. Bring to a boil, cover, lower the heat and simmer for 5 minutes. Cool the mixture, add the lime juice. Puree in a food processor or blender, strain and transfer mixture to a shallow pan or bowl, cover and freeze until firm.

Remove from freezer, puree the mixture again, put in a small bowl, cover and freeze. Use a melon baller to make 1 to 3 small balls per person; serve in chilled stemmed glasses with the garnish.

Cheese and Bacon Stuffed Mushroom:

Ingredients:

3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
¾ cup shredded Cheddar cheese

Directions:

Step 1: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
Step 2: Preheat oven to 400 degrees F (200 degrees C).
Step 3: Remove mushroom stems. Set aside caps. Chop the stems.
Step 4: In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
Step 5: In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
Step 6: Bake in the preheated oven 15 minutes, or until the cheese has melted.
Step 7: Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Ethnic

Menu item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)

Entrée’s

Tomato and Garlic Bruschetta	19	5	22	0.3	1.4	1.5	7
Curry and Paprika Devilled Eggs	15	4	25	0.1	0.4	0.4	1.6


Mains

Chicken Parmigiana	15	4	25	0.5	2.0	2	8
Barbecued snags	19	5	22	0.3	1.4	1.5	7


Desserts

Lamingtons	19	5	20	0.6	2.9	3	14.5
Fairy Bread	11	3	18	0.5	2.7	1.5	8.1


	Total dishes sold	26

TOTAL Food cost percentage %	21.4				TOTALS	9.9	46.2

Tomato and Garlic Bruschetta:

Ingredients: 5 ml Vegetable oil, 2 garlic, 5 tomato, 20gram cheeses, bread, salt and pepper to taste.

Method: Combine the oil, basil, garlic, salt, and pepper in a big mixing bowl. Toss in the tomato gently. Cheese should be sprinkled on top. Refrigerate for at least 1 hour before serving. Until eating, allow to solidify at room temperature. Make bread into 24 slices and toast once stirring frequently under the broiler. Toss the tomatoes mixture and mix. Serve right away.

Barbecued snags:

Ingredients: 1 kg beef sausages, 1-piece white bread per sausage, 2 onions, as required BBQ or tomato paste, oil

Method: Slice the onions and cook them until crispy in two tablespoons of olive oil over moderate flame. In a large skillet, heat two tablespoons of olive oil, then attach the sausage rolls to fry until caramelized all over. Flip them each regularly to ensure that they avoid overcooking. When the sausages are nearly finished, slice him all the way through center to flap him then transform them over because the insides can finish cooking.Place each trap on a loaf of white bread, top the onions, and sleet with salsa or horseradish mustard before serving.

Fairy Bread:

Ingredients: 14 cup melted flour 8 inches white bread with croissants cut 14 cup multicolored sugar sprinkles, 100s & 1000s.

Method: Through a clean bowl, pour the 100s & 1000s, using butter or margarine, spread the bread. Make triangles from the bread, In the 100s and 1000s, position bread triangles butter side down. To get the MOST 100s and 1000s on the bread, gently press it. Enjoy the other hand!

Set

Menu item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)

Entrée’s

Cauliflower, Butterbean, and Dill Soup	15	3	22	0.7	2.9	2.1	8.7
Lemon and Peanut Chicken Satay	25	5	27	0.8	2.9	4	14.5
Mains

Grilled kangaroo	10	2	21	1.0	4.2	2	8.4
Barramundi	15	3	22	0.7	2.9	2.1	7.8
Desserts

Chocolate Crackles	15	3	19	0.6	2.7	1.8	8.2
Beetroot cake with orange frosting	20	4	32	0.5	1.7	2	7.2

	Total dishes sold	20

TOTAL Food cost percentage %	25.5				TOTALS	14	54.8

Lemon and Peanut Chicken Satay:

Ingredients: 2 tablespoons smooth peanut butter, 1/2 cup soy sauce, 1/2 cup lemon or lime juice, 1 tablespoon brown sugar, 2 tablespoons curry powder, 2 garlic cloves, minced, 1 teaspoon hot chili sauce (or to taste), 6 skinless, boneless chicken breast fillets

Method: Idea of combining peanut butter, soy sauce, lime juice, sugar, curry powder, garlic, and hot sauce in a flour mixture. Put it in the fridge the chicken for at least two hours after placing that one in the casserole. It’s best to leave it overnight. Heat the oil the grill to high. Cooked for 5 minutes each side after threading the chicken into skewers

Grilled Kangaroo:

Ingredients: Light olive oil to loosen wok, 2 or 3 kangaroo loins or boneless kangaroo shelves 1 lemon, almost a bunch of rainbow chard sodium chloride

Method: Season rainbow basil with salt and pepper and add the garlic in an oiled wok on moderate flame till the leaves have softened.Wash and seasoning the kangaroo loins with pepper and salt before grilling to optimal internal body temperature on even a fresh, possibly the best grill.

Chocolate Crackles:

Ingredients: 120 g Rice Bubbles or Rice Krispies, 90 g desiccated coconut, 1 tbsp cocoa powder, 350 g high-quality dark or milk chocolate*, including extra in drizzling 1 tbsp coconut butter.

Method: Cupcake liners can be used to line a 12-hole biscuit tray. Combine rice cereal, coconut, and vanilla extract in a big stand mixer. Put a candy in a small heat-proof bowl and break it up. Toaster the cocoa for 20 seconds, stirring after each, until clean and melting. Stir in the coconut oil until it is almost clean. Pour the caramel from over supplies and immediately stir to coat all of the rice cereal.Refrigerate chocolate crackles for at least 30 minutes to allow them to set. Liquefy a little more cocoa and dip that over the top to serve.

Table d’hôte

Menu item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)

Entrée’s

Basil Rouille	12	4	23	1.0	4.2	4	16.8
Curry and Paprika Devilled Eggs	27	6	32	1.1	3.3	6.6	19.8
Cheese and Bacon Stuffed Mushrooms	9	3	25	0.5	2.0	1.5	6

Mains

Grilled Honey Mustard Australian Lamb	6	2	25	0.7	2.8	1.4	5.6
Jewish Filet – Australian Wagyu Beef	15	5	25	1.0	4.0	5	20
Traditional Lamb Shoulder Roast	9	3	25	0.5	2.0	1.5	6

Desserts

chocolate Caramel	6	2	25	0.3	1.2	0.6	2.4
Easy Milo Balls	15	5	25	0.3	1.2	1.5	6
Pavlova	9	3	25	0.9	3.6	2.7	10.8
	Total dishes sold	33

TOTAL Food cost percentage %	26.50				TOTALS	24.8	93.4

Basil Rouille:

Ingredients: 4 cloves garlic,1/2 cup fresh basil leaf, 1/4 cup mayo, 5 teaspoons extra-virgin vegetable oil, 2 anchovy fillets sealed in oil, 1 teaspoon fresh lime juice, 4 cups grape tomatoes, chopped 1 fennel bulb, halved, 1/4 cup white wine, garlic salt and freshly ground black peppers.

Method: 2 garlic cloves, minced or finely grated, in a mixer. Combine basil, mayonnaise, 3 tablespoons oil, anchovies, and lemon juice in a large mixing bowl. Purée until fully even. In a large heavy pan, large skillet 2 tablespoons oil over low heat. Bring to a boil, then add the onion and dill and roast, simmer gently, until the tomatoes explode, around ten minutes.Pour in the wine and simmer, whisking constantly, until it has almost completely evaporated, around 1 minute. Carry the clam juice and 4 cups liquid to a boil. Cook, wrapped, for 3 minutes or until shellfish has opened. Add the parsley and mix well. Serve with a side of basil rouille on toast.

Choco Caramel:

Ingredients: 1 teaspoon melted butter, 1 cup sugar, 3/4 cup light high fructose corn, 2 ounces diced sugar free cocoa 1 1/2 cup strong soaked in distilled water (distributed).

Method: Cast aside a bread pan lined with foil that has been greased with butter.

Take the sugar, corn syrup, and cocoa to a boil in a big heavy heatproof bowl, stirring constantly until creamy. Cook, mixing continuously, till a candy thermometer registers 234 degrees (soft-ball stage) boosts the mix to 234° by adding another 1/2 cup milk (soft-ball stage). Heat to 245° (firm-ball s) with the leftover milk Pour into to the heated pan right away (do not scrape saucepan). Allow to stand for 5 hours or overnight unless strong. Lift the chocolate out of the pan using foil. Remove the foil then cut the candy into 1-inch squares with a buttered knife. Wrap each one in baking parchment and twist the ends.

Easy Milo Balls

Ingredients: 250g simple biscuits package, 395g sweetened condensed milk, 100g withered coconut, 45g Milo powder, additional coconut for cover

Method: Crush the biscuits on Pace Eight for ten seconds mostly in providing compassionate tub. Mix on Reversal, Pace 4, for 20 seconds until either well mixed, adding the milk powder, coconut, and Milo. Cover the spheres in the additional coconut and shape them into heaping tablespoon balls.

Seasonal

Menu item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)

Seafood Dishes

Scallops and Prawns in Ginger Butter	29	5	25	0.2	0.8	1	4
Green Prawn Curry	11	2	33	0.3	1.0	0.6	2
Poultry Dishes

Tony’s Chicken Curry	17	3	25	0.5	2.0	1.5	6
Aussie Chicken	11	2	23	0.7	2.9	1.4	5.8
Meat Dishes

Barbecued snags	17	3	27	0.8	2.9	2.4	8.7
Meat Pie	11	2	25	0.3	1.2	0.6	2.4

	Total dishes sold	17

TOTAL Food cost percentage %	24.27				TOTALS	7.5	30.9

Green Prawn Curry :

Ingredients: 1 kg green prawns, 3 garlic cloves, 1 cm ginger piece 4 spring onions, 2 seeded green chilies, 3 tablespoons oil, 1 tablespoon ground coriander, 1/2 teaspoon fennel seeds, 1/4 teaspoon mustard seeds 1 cup coriander leaves, 1 cup coconut cream

Method: Leave the tails on the prawns while peeling them. Break the darkened vein by cutting a slit throughout the back. To form a paste, combine the cloves, ginger, spring onions, and peppers in a stick blender with oil. Cook for 2 minutes in a medium-sized saucepan. Cook between 3-4 minutes after adding the ground coriander, fennel, and mustard seeds, as well as the coconut milk.Cook exposed over moderate flame for around three minutes after adding 1/2 cup water toward the herb and spice mixture. Cook, whisking occasionally, until the crustaceans are only ready and change color. Stir in the coriander leaves and sprinkle with salt right away. Serve for aromatic flavored rice to accompany this smooth curry.

Tony’s Chicken Curry:

Ingredients: 1kg chicken breast fillets, cut into pieces, 2 (400g) spice jars veggie broth, 1 (400g) can coconut milk 2 tablespoons curry paste, 2 tablespoons curry powder of your choosing, 4 tablespoons raw sugar, 2 teaspoons salt.

Method: Brown the chicken in a big pot with certain oil in medium heat for around 8 minutes. While cooking, extract any natural oils.

Adjust the pot to a high heat setting and add the tomatoes to the cooked chicken. On moderate flame, stirring occasionallyif the water has come to a boil, add the softened butter, curry paste, curry powder, sugar, and salt. Remove the lid and bring the pot to a boil. Allow to sit until at least 30 min (stirring occasionally) until the sauces thicken. Serve this with chutney.

Meat Pie:

Ingredients: 1 tablespoon olive oil, 1 big thinly sliced brown cabbage 2 sheets froze lemon curd crust, 2 sheets freezer pretzel dough, 1 egg, 500g Woolies five Stars Extra Lean Premium Mince, 1/4 teaspoon Sainsburys Corn flour, 3/4 cup Explaining behavior beef stock, 3/4 cup pasta sauce, 2 tablespoons Sriracha, 1/2 teaspoon hot sauce, lemon juice Ketchup.

Method: In a saucepan, heat the oil over medium-high heat. Toss in the onion. Cook for 3 minutes, and until the potatoes are tender. Toss in the mince. To make a paste, combine cocoa powder and 1 tablespoon of stock. Pour in the remaining stock. Toss the mince with the stock, liquids, and Peanut butter. Get the water to a boil. Preheat the oven to 220 degrees Celsius. Preheat the oven to 350°F. Place a muffin tin in the oven. Short crust pastry should be cut into 4 x 15cm circles. Use to line the bottoms and sides of baking pans. Fill the container with mince.Place pies on a hot baking sheet. Preheat oven to 200°F and bake for 20–25 minutes, or until lightly browned. Serve the food.

Ans4) For reducing the cost of the food we need to change different policy and as the Head Chef I need to change the following policy because we need to make more profit because last month our restaurant was going in loss and we need to make a profit for our owner and we need to do the following thing. The cost of a gross profit is divided by the income or sales produced from that cooking process to determine the food cost rate. We’ll also show you how to measure the cost of products sold, which is the sum of funding you paid on supplies/production in a given period. Most cafe operators hold food costs around 28 and 35 percent of revenue to operate a profitable business. The relationship between the price and weight of the dietary fiber and that of waste or indigestible components, as well as the consistency of the edible portion, influences the actual consumption of healthcare.Food,labor, operational, and depreciation costs, as well as the required gross profit, must all be provided. Many factors influence food production in the near run, rendering them unpredictable. Scarcity, weather, environmental disasters, conflict, and natural disasters are all examples of these causes. Poor market volume forecast. Menu items that is unappealing to customers. For cost containment, the menu design is bad. There are far too many options on the menu. There are just a few menu options. There is no compromise among menu items with elevated / low food costs. Low-cost goods are not well promoted. Menu products are priced incorrectly. Following factors that influence our food system like Hunger, thirst, and taste are biological predictors. Price, revenue, and availability are all economic determinants. Access, schooling, skills (for example cooking), and time are all external determinants. Community family, friends, and meal habits are all social determinants. We need to remember that thing in our mind also and we need to work in that manner that these things don’t affect to our restaurant and the following thing when we include in our restaurant can decrease the cost and we make profit like we need to do Compare the value of the food. When measuring stock, be fair. Collaborate with your food vendors. Become a member of a group purchasing organization. Keep track of your food orders. Portion management in restaurants should be implemented. Use the FIFO method (First In, First Out). Make the Most of Your Regular Specials. Consumers provide details about their experiences with products, utility in the form of customer reviews. Its goal is to expose its degree of confidence and to assist product, consumer experience, and advertising companies in determining where they can develop. Customers who are happy with your service are your best supporters. Their catchy acronym gives the brand reputation and success, as well as assisting in the acquisition of new customers. This saves businesses a significant amount of money that would otherwise be spent on publicity and advertising strategies to attract more customers. The knowledge, insights, problems, and opinion provided by your group about their interactions with the business, product, or activities are known as customer reviews. Even (and arguably) when it’s negative, this feedback will help increase brand awareness and inspire meaningful change in every industry. Collecting consumer feedback demonstrates that you care for what they have to say. By soliciting feedback from your customers, you demonstrate that you value their input. You include them in the development of your organization so that they relate to it. You will strengthen your relationship with them by responding with a voice. Boost the quality of your goods and services. Actively seeking customer input will assist the company in improving its current line of products. Consumer satisfaction should be measured. Enhance the success of the support staff. Personalize the tips. Improve business decisions. The shopkeeper recognizes and values loyal customers.

The online shop anticipates shipping problems. The employee who thinks of the ideal greeting. Staff that goes out of your position to find a customer happy Contractions during pregnancy and leaf expansion is positive experiences feedback; glycolic control and osmoregulation is forms of negative reviews.

References

Al-Battani, A. A. (2019). The Perception of Students and Faculty Staff on the Role of Constructive Feedback. International Journal of Instruction, 12(1), 885-894.

Celuch, K., Robinson, N. M., & Walsh, A. M. (2015). A framework for encouraging retail customer feedback. Journal of Services Marketing.

Chey, W. D. (2016). Food: the main course to wellness and illness in patients with irritable bowel syndrome. American Journal of Gastroenterology, 111(3), 366-371.

Cohen, J. F., Jahn, J. L., Richardson, S., Cluggish, S. A., Parker, E., &Rim, E. B. (2016). Amount of time to eat lunch is associated with children’s selection and consumption of school meal entrée, fruits, vegetables, and milk. Journal of the Academy of Nutrition and Dietetics, 116(1), 123-128.

Ercoli, L., Gallina, S., Nia, Y., Auvray, F., Primavilla, S., Guidi, F., … &Scuota, S. (2017). Investigation of a staphylococcal food poisoning outbreak from a Chantilly cream dessert, in Umbria (Italy). Foodborne pathogens and disease, 14(7), 407-413.

Harris, E. K. (2000). Customer service: A practical approach (p. 192). Prentice Hall.

Jalilvand, M. R., Salimipour, S., Elyasi, M., &Mohammadi, M. (2017). Factors influencing word of mouth behavior in the restaurant industry. Marketing Intelligence & Planning.

Kurzer, A., Wiriyaphanich, T., Cienfuegos, C., Spang, E., &Guinard, J. X. (2020). Exploring fruit’s role in dessert: The Dessert Flip and its impact on university student acceptance and food waste. Food Quality and Preference, 83, 103917.

O’Byrne, P., Hollett, M., & Campbell, B. (2020). A Nurse Practitioner Leadership Model for a Sexual Health Clinic in Canada:: Staff Feedback about Implementation and Operations. Nurse Leader, 18(6), 568-575.

Room, Y., Singal, M., & Koh, Y. (2016). CSR and financial performance: The role of CSR awareness in the restaurant industry. International Journal of Hospitality Management, 57, 30-39.

Sui, Z., Raubenheimer, D., &Rangan, A. (2017). Consumption patterns of meat, poultry, and fish after disaggregation of mixed dishes: secondary analysis of the Australian National Nutrition and Physical Activity Survey 2011–12. BMC nutrition, 3(1), 1-12.

A la Carte Menu

Entrees

Garlic Bread	$6
Panko Crumbed PrawnsPanko Crumbed Prawns	$9
Buffalo Chicken Nibbles	$8
Salt & Pepper Squid	$7

Soups

Pumpkin Soup	$5
Potato and Leek Soup	$6
Cauliflower Soup	$7

Main course

Curry of the Day	$10
Vegetable Stir	$9
Chicken & Mushroom Lasagna	$6

Desserts

Selection of Ice Cream	$7
Mango Macadamia Cheesecake	$6
Sticky Date Pudding	$5

Side dishes

Chips	$4
Mixed Salad	$6
Creamy Mash	$7
Seasoned Wedges	$9

Cyclic Menu

Monday

Lunch Price($)

1	Chicken curry	6
2	Fresh fruit platter	3
3	Fruit smoothie	5
4	Beef lasagna	5
5	Indian Bread	4

Dinner

1	Pizza	6
2	Toasted whole meal English muffins	5
3	Fruity crumble	5
4	Rice cake	4
5	Creamy tuna pasta baked	8

Tuesday

Lunch

1	Mexican beef wraps	4
2	Banana bread	5
3	Veggie dipper	7
4	Chicken cheese Sandwich	6
5	Beef san choybau	5

Dinner

1	Spinach Au la martini	4
2	Vegetable platter	5
3	Chicken vegetable curry	8
4	Hot and cold leaves	7
5	Sonata bread sandwich	4

Wednesday

Lunch

1	Pasta bolognaise	5
2	Whole meal sandwich	4
3	Fruit bread pudding	6
4	Chili corn can rice	7
5	Pumpkin soup	3

Dinner

1	Pork san choybou	4
2	Beef and broccoli fry	8
3	Tuna and corn patties	9
4	Rainbow platter	7
5	Vegetable hot pot	3

Thursday

Lunch

1	Fish and chips	7
2	Tuna sashimi	5
3	Vegetable stir fry	3
4	Schnitzel chicken	4
5	Sticky date pudding	5

Dinner

1	Bacon cheese burger	3
2	Meat lovers’ pizza	5
3	Caesar salad	4
4	Kilpatrick oysters	5
5	Garlic bread	3

Friday

Lunch

1	Natural oyster	4
2	Japanese pork dumplings	5
3	Roquette& parmesan	6
4	Steak sandwich	7
5	Creamy chips	5

Dinner

1	Lava pudding	5
2	Chicken supreme	4
3	Lamb Rump	6
4	Crispy pork belly	7
5	Chicken breast	4

Buffet Menu

Theme

Alpine chalet theme

Take a trip to the forested hills this summer including an Alps Cottage style. Woodsy considered criminal can be used to steam up the space and render people appear like a cottage there in Mountains. It party will preferably be hosted in the night, with the visitors enjoying a relaxed sit-down meal. Select cushioned chairs and place burning torches, garlic cloves of elm, and snowberries on them to give the interior room a rustic feel. Path to success can do the job in conjuring up images of cold evenings enjoyed mostly on mountains, as well as the mirth and joy of the first day enjoyed downhill mountain biking a winter Dolomites.

Entrees

Candied tomatoes on basil leave	$6
Chicken and spinach dumplings	$5
Goat’s cheese pissaladiere tarts	$7

Soups

De arbol	$10
Chipotle BBQ	$9
Smoked jalapeno	$5

Main course

Spicy beef and bean nachos	$7
Shanghai dumplings	$4
Coq au vin	$6

Desserts

Lamingtons	$9
The iced vovo	$10
Chocolate craceles	$11

Side dishes

Spiced potato with whipped butter	$5
Oven- backed kumara chips croccoli	$7
Five grain salad	$12

Degustation menu

1st Course

House cured beetroot Salmon Mille Feuille, with wild roquette pickled cucumber salad drizzled with a vodka, dill crème fraiche dressing

$23

2nd Course

Freshly made Seafood Ravioli of the day

$15

3rd Course

Crisp skinned Barramundi fillet, on a bed of buttered potatoes, tomato and Kalamata olives	$23
Crispy skin Pork Belly on a bed of sweet braised cabbage & raisins, with a agro dolce sauce	$20
Sicilian Spiced roasted Aubergine, accompanied with roasted vine tomatoes, and Labneh	$23
Oceanside Surf & Turf of Kilcoy Grain Fed Eye Fillet, with grilled Australian King Prawns on a bed of truffled mash, with seasonal vegetables and bernaise	$27

Side dishes

Avocado Jellies	$15
Spencer Gulf Prawns with Pistou	$23
Parmesan Custard Tart with Quandong	$32

5th Course

Dessert Tasting Plate to share	$29
Finger Lime	$56

Ethnic menu

Entrée

Lamingtons	$33
Chicken parmigiana	$27
Barbecued snags	$28
A burger with the lot	$29
Pavlova	$33

Mains

Barramundi	$34
Meat pies	$26
Vegemite on toast	$33
Pumpkin soup	$20
Grilled kangaroo	$35

Dessert

Vegemite	$21
Anzac biscuits	$23
Fairy bread	$13
Tim tams	$17

Side dishes

Weet-Bix	$23
Pea and ham soup	$34
Macadamia nuts	$26
Emu	$28
Witchetty grubs	$26

Set menu

Entrée

Seafood &Savoury Platter	$24
Fire Cracker Squid with lime dip	$19
Crumbed Halloumi aioli tabouli	$20
Crispy Pork Belly with chilli plum sace	$10

Mains

Crispy Skin Roast Duck spring onion mash, broccolini& orange brandy sauce

Slow Roast Pork Belly with cranberry, apple potato gratin & apple sauce

Chicken Supreme with king prawns, garlic mash, jus and hollandaise sauce

Crispy Skin Atlantic Salmon n lemon & dill mash, asparagus & lime hollandaise

Lamb Rump with chorizo & herb stuffings, Yorkshire pudding & mint-pea purée

Penne Claudia with king prawns, garlic, white wine, cream, parmesan and chilli

Dessert platter

Banana Pudding

Raspberry & Coconut Semifredo

Eggnog CremeBrulee with Almond Biscotti

Side dishes

Roast Turkey Roulade with bacon, English spinach, chestnut & sweet cranberry chutney

Chicken Breast stuffed with Italian Sausage, prawns, herbs, served with steamed broccolini& port gravy Beef Wellington Tenderloin fillet with mushroom &paté, sweet peas, rosemary kipfler& red wine jus Veal San Remo with king prawns, smoked salmon, asparagus, cream and garlic

Surf ‘n Turf Scotch Fillet on mash with king prawns, red wine jus and hollandaise sauce

Herb Crusted Barramundi Fillet on mash with sweet pea purée

Baked Cannelloni stuffed with basil ricotta & black olives, topped with tomato buffalo mozzarella

Seasonal Menu

Entree

Saucy Burger Petties	$8
Miss Jo’s Marinated Orange Salad	$6
Kangaroo Caraway Burger	$7
Kangaroo Stew and Mushroom	$6

Soups

Zucchini soups	$5
Leafy Green Soups	$4

Main Course

Rosemary and Basil Roast Turkey	$6
Trellys Roast Wild Duck	$7
Crispy Stuffed Roasted Goose	$8
Duck Breast	$7

Deserts

Plum and Blackberry pavlova	$5
Double Chocolate pavlova	$4
Virginia’s Best Pavlova	$6

Berry Wines

Summer Beery Sangria	$8
Summer Berry Red wine spitzer	$9

Employees, volunteers, advertisers, vendors, spectators, attendees, and contributors are the main event partners. Secondary stakeholders are essential to the event’s viability and sustainability, but they do not have the same direct effect as stakeholders involved (Cantoni, L. Et al., 2015).

The report provides a more in evaluation of music festival crowd management and incident protection market dynamics as well as future projections to identify potential investment opportunities. There is discussion about the main factors, constraints, and openings, as well as an overview of their effect on the audience control & activity protection profit margin (Yoo, 2018).

Any shareholders’ perspectives are critical to the music festival’s sustainability. When organising an event for a rising audience, for example, it is critical to consult with prominent architects, hotel owners, security professionals, and strategic communications professionals (Dimbleby, 2020).

Stakeholder Analysis Assignment

The music festival’s organisers will also work collaboratively to provide necessary security equipment to ensure the event’s success (Yoo, 2018). As a result, it is critical to recognise the stakeholders whose resourcefulness could be critical to the success of an operation. Connecting with stakeholders involved aspect of the communication process among event management and other stakeholders (Dimbleby, et al., 2020).

It is important to communicate the development and performance indicators of an occurrence in order to manage objectives and obtain additional input (Calvó‐Armengol, et al., 2015). However, not all events necessitate frequent contact, while others necessitate continuous and continuous awareness and the ability to be functional. Stakeholder assessment is a technique in which activity planners make a concerted attempt to consider shareholders and how to incorporate their expectations to enhance the validity of an event (Yoo, 2018).

References

Calvó‐Armengol, A., De Martí, J., & Prat, A. (2015). Communication and influence. Theoretical Economics, 10(2), 649-690.

Cantoni, L., & Danowski, J. A. (Eds.). (2015). Communication and technology (Vol. 5). Walter de Gruyter GmbH & Co KG.

Dimbleby, R., & Burton, G. (2020). More than words: An introduction to communication. Routledge.

Song, B., Zhou, X., Shi, H., & Tao, Y. (2018). Performance-indicator-oriented concurrent subspace process monitoring method. IEEE Transactions on Industrial Electronics, 66(7), 5535-5545.

Yoo, D. (2018). Stakeholder Tokens: a constructive method for value sensitive design stakeholder analysis. Ethics and Information Technology, 1-5.

Executive summary

Coca-Cola, the world’s largest beverage brand, had come under criticism from shareholders for its failure to execute its business model successfully. As a result, it has enlisted the assistance of Pollinates Marketing Firm Pty Ltd to devise a comprehensive business model that will help the researcher in achieving its goals and success and eventually regaining its customer base.

Every aspect of the marketing plan must be thoroughly investigated and carefully studied when creating the right business plan. Analyzing data analysis, auditing the enterprise and current state of affairs, and thoroughly scrutinizing the beverage product or brand opportunities for Coca-Cola are all part of this process.

Introduction

In 1886 Dr. John Pemberton has developed a soft drink first time and sold it to a nearby pharmacy store. The goal is to get a wonderful work environment for workers to preserve increased performance, and to provide elevated drinks to meet a range of tastes whilst preserving resilient livelihoods for coming generations but maximizing value for shareholders. Coca-Cola will choose the most target market after thoroughly analyzing the internal business environments, as well as critically examining the sector as a whole. These objectives are achieved by efficiently and continuously tracking the strategic position of the company, as well as rewriting enhanced organizational processes.

Situational analysis of Coca Cola

The market analysis estimates the internal and external aspects of the business. The influence of the external factors and internal factors on the business of the cold drink firm in domain Coca Cola is the biggest drink company around the globe. This research will also examine the impact of globalization on the company and its market value worldwide. (Chernev, (2018))

Internal factors

The inner economic outlook and its impact are all that the company would impact to a certain degree. Productivity in the manufacturing process, as well as leadership abilities and efficient messaging services, are the most important characteristics of the homeostatic mechanisms.

To efficiently oversee the inner economic outlook, Coca-Cola must perform ongoing assessments of the company’s activities and quickly respond to every reason that influences shortfalls at any stage of the manufacturing and consumption processes. (Aghazadeh, (2015))

External factors

External business environments and their impacts are also huge obstacles that really can impact the entire sector, if not an overall industry. Internal differences can affect strategic options in the market, which Coca-Cola should be cautious of. Its achievement of Coca-Cola is greatly influenced by economic volatility, sudden economic ideas and behaviors, and population changes.

SWOT Analysis

SWOT analysis is a short term of strength, weakness, opportunity, and threat available for the company. The SWOT method is an excellent approach in many senior branding and business situations. A SWOT analysis entails assessing the organization’s existing activities—its Strengths and Weaknesses—and therefore use that information, as well as outside relevant studies, to identify the Internal and External factors which occur. (Aghazadeh, (2015))

Strength

For something like a lot longer, Coca-Cola has become a complicated player in the global economy. That manufacturer’s picture is full like over, and so many things happened that picture on hearts. T-shirts, dresses, and keepsake collectibles all feature a Coca-Cola logo. One of Coca-largest Cola’s assets is its instantly identifiable brands. (David, et al., (2017))

Coca-bottling Cola’s process has become one of the strongest assets. It enables them to do enterprise on a national scale while also still maintaining a local focus. The bottler is self-generated by indigenous entrepreneurs who are permitted to distribute Coca-Cola goods. Although Coca-Cola doesn’t own the brewing networking completely,

Weakness

Weakness in a business model just as much minimum as possible to run the business with profits and positive outcomes in the business. a few days back the Coca-Cola has reported some losses in the business in Indonesia and Thailand because of their culture and demand of the market. Coca-Cola, on either hand, does harm oral health that is a medical problem. Also, it contains caffeine which means that consuming Coca-Cola regularly will lead to health complications. Coca-Cola addiction is indeed a medical condition, and consuming Coca-Cola every day has an impact on the body within a few months.

Opportunities

Coke’s great edge is heavily influenced by brand recognition. Coca-brand Cola’s identity is also recognized in 94.00% of the global market. Over the last several decades, the main interest was to make this named brand more well-known. Increases to branding do have an impact on advertising and business placement, however, the wider populace has been unaffected by existing innovations. Coca-bottling Cola’s system will enable an organization to take advantage of limitless global expansion possibilities. Coke would be able to serve a vast geographically diverse region as a result of this approach. (David, et al., (2017))

Threats

There are many threats but the threat of the new soft drink brand is not an issue for now with Coca-Cola. This industry is a very profitable business but there is some uncertainty in the business too. The consumers are not committed to the brand and product they always search for something new and exciting that tastes better than the previous product. The company must always spend acquits amount on the research and development of the company that provides some extra mileage to the brand value. Pepsi and Coke’s competitiveness had created a sluggish sector wherein managers should constantly adapt the evolving perceived quality of needs or reduce the financial performance to either the competitor. However, people will switch to many other drinks at no price and with little negative impact. (Chernev, (2018))

Product life cycle

When it comes to any item or brand ever put in front of a customer, all current commodities were deceased in the long run. As a result, each consumer is created, develops, evolves, and eventually dies. As a result, throughout the market, goods and services are produced, released, and withdrew through a procedure termed as Production Process. (Tomlinson, M. (2018))

A company must understand its device’s consumer management process to advertise it effectively. Construction, Invention, Expansion, Emotional intelligence, and Decrease were its six components of a typical project lifecycle. Coca-Cola is presently in the peak season, as indicated by the fact that they would have a huge, loyal, and consistent market share.

However, as the economy slows but sales volume is now the most significant source of financing, calculated value, market segmentation, or advertising became more essential. That value chain is more like a pattern in international markets. Coke’s superiority in either region stems primarily from its well-established brand value, and it can now use that region of analysis successfully to subsidies. (Singaram, et al., (2019)

Marketing objectives

Share objectives for market

To grow marketing share up to 61% in sector of beverages

Profit

To get a minimum 21% return on investment

Promotional

This is a major objective to increase customers

Growth

To achieve 20% growth in the field

Selecting targeted market

Following the completion of the different scenarios or the determination of the sales goals, the focus shifts to both the customer base. So because the media and entertainment industry is so big, the company can’t be something to everyone, so it has to pick and choose whatever product categories just have more upside. The target audience was its segment of a client base on which the company concentrates its efforts. Coca-target Cola’s market is everywhere Coca-Cola is sold. Coca-Cola aim soft drink marketplace, as it provides to the demands of an extensive range of clienteles, from the wellbeing aware via Coke Zero to just the common citizen via its greatest beverage, normal Soda Many Coca-Cola brands appeal to adults of all backgrounds, as research has shown that the Coca-Cola consumer is consumed by the majority of adults of all backgrounds. It is a huge market with a lot of opportunities. (Daniel, C. O. (2018))

There are many ways to approach the market but major techniques are

Mass marketing

Selective marketing

Differential marketing

Niche marketing

Development of market mix

This is one of the most critical processes of planning for marketing is the development of the marketing mix. In the process, marketing techniques are developed for every single product produced in the company. This procedure mainly focuses on major four factors i.e. price of the product, promotion strategy of the product, quality of the product, and the most important environment of the place. The business strategy should be formulated during that stage of the business development process to meet the needs of market segments to reach sales targets. Other very large entrepreneurs had continuously tracked or tweaked their promotional mix with response to various environmental influences, as well as tracked its performance of a business to optimize all traditional marketing elements. (Rey-López, et al., (2019))

Product

Most Brands were tangible items that you can possess or use in your house. However, the term “consumer” encompasses so much more than just tangible products. Throughout advertising, the good should also apply to something like a business, including vacation or even a film, when can receive any value of the products while controlling a final result. Its value proposition, its by such, as well as the expected cost were its 3 stages that the companies may feel of goods. That value proposition was its item that the customer purchases and the benefits it brings. Coca-Cola consumers purchase a variety of soft drinks. The components and features that produce the core product are the real product. Customers would purchase the Coca-Cola product because. (Tomlinson, M. (2018))

Branding strategy

It’s always difficult to pinpoint how they choose one specific service above another. Adidas and Nike splurge luring potential customers of other rivals’ goods that are close to mine. A label’s influence is often the primary consideration. Coca-Cola had invested thousands of dollars building or supporting the registered trademark over the years, with the ultimate effect being.

Target marketing plan, personal marketing plan, friend marketing plan, maker’s marketing plan, commercial marketing plan, but synthetic marketing plan were examples of brand positioning. Coca-Cola employs the Personal Marketing Strategies, in which the company’s biggest products are granted their respective brand names, such as Fanta, Sprite, and Coca-Cola, even though they are portrayed as separate lines. (Tomlinson, M. (2018))

Recommendations

Coca-Cola must have been very vigilant and respond to its customers or marketplace in meant to receive the right information at the right time and make changes what or once they are needed to navigate via the recent trend but continuous transformations of expenditure. This day is very valuable! Coca-Cola must also keep a close eye itself on its beverage rivals because this is what people think about when they think of Coca-Cola.
As a result, I might advise Coca-Cola will retain your existing design and it’s what they were known as, but the business must convey a little more about the occupations, the climate, wellbeing, and wellbeing to improve picture throughout the minds of its customers and then not only be known for producing beverages that cause obesity.
Packaging, while not well enough by corporations, is also an expensive tool mix to consider. Wrapping identifies the integrity throughout shipping, storage, that are used by customers. It also encourages the brand and sets itself apart from the market. Packaging allows a company to create sales promotions that can produce additional revenue.

Conclusion

The introduction of new instructional activities to be required in exchange for access to the larger and existing marketplace with a great potential thanks to the changes overall market. As a result, the business could concentrate on such businesses. It must also concentrate on communicating its human and ecological initiatives through the press in important to foster these favorably for their current and potential customers.

References

Aghazadeh, H. (2015). Strategic marketing management: Achieving superior business performance through intelligent marketing strategy. Procedia-Social and Behavioral Sciences, 207, 125-134.

Chernev, A. (2018). Strategic marketing management. Cerebellum Press.

Daniel, C. O. (2018). Effects of marketing strategies on organizational performance. International journal of business marketing and management, 3(9), 1-9.

David, M. E., David, F. R., & David, F. R. (2017). The quantitative strategic planning matrix: a new marketing tool. Journal of strategic Marketing, 25(4), 342-352.

Rey-López, J. P., & Gonzalez, C. A. (2019). Research partnerships between Coca-Cola and health organizations in Spain. European journal of public health, 29(5), 810-815.

Singaram, R., Ramasubramani, A., Mehta, A., & Arora, P. (2019). Coca Cola: A study on the marketing strategies for millenniums focusing on India. IJARD, ISSN, 2455-4030.

Tomlinson, M. (2018). The Impact of Design Thinking on Driving Innovation Within Large Businesses.

Question 1

All-encompassing the issues of the relation that shall confront inconsistently inappropriate the faced within the organization that the propel shall treat the new employer and the policies that could help to understand the situations which shall consistently be handling the workplace situations (West,2015).

Identify the need for a policy

The employers need to ensure fairness and the Management’s willingness to respond to specific employee requirements, including directives and standards, as well as consistent procedures and legal enforcement. If workers’ actions show a lack of understanding regarding proper behavior, the organization’s need for clear expectations and guidelines understood as a contract should be addressed. Employees can only be fired “without cause,” according to the policy.

Obtain Stakeholders Support

Far too frequently, those who are required to carry out the rules have been drafted, so it’ll be crucial to coordinate so that the appropriate changes can be made before legal counsel completes its final regulatory review administrators and superiors who will be expected to enforce the legislation.

Communicate with employees

Employees should be given context information to help decide the right way to implement the policy. Employers should provide a contact tool that allows staff to ask questions about the policy and ensures that the policy is known whether they use e-mail or a business memo. The most effective way to disseminate the policy Employees should be provided with sufficient information to allow them to make well-informed decisions.

Update and Revise the policy

Policies can be checked regularly to ensure that they are compliant with federal and state regulations as well as the organization’s requirements. They demonstrate the organization’s commitment to positive work on unequal workplace practices and function as experts on human resources or employment policy implementation. The majority of analysts recommend that policies be thoroughly reviewed at least once a year(West, 2015).

Purpose statement

The mission statement explains pride and encourages trust on the part of such people to add to the corporate culture and integrity this section provides information about particular laws, standards, or organizational actions to have a positive impact on consumers.

Lack of direction from yourself or others

The lack of concrete priorities and strategies to help you step ahead and develop your creative skills is the first impediment to creative thinking. When you’re crystal clear about what you want to do, the imaginative mind comes alive.

Being afraid of failure

The second biggest impediment to imaginative thought is the fear of disappointment or losing, which becomes the main cause of failure. It’s the fear of being mistaken, of making an error, of failing, and of handling problems in an unsuccessful manner.

Being afraid of rejection

The anxiety of being judged by others, including those you don’t know or care about, is the third big impediment to imaginative thinking. As a result, you conclude that they are reluctant to market themselves or their business ideas (Dvouletý, 2017).

Never changing or adapting to the situation

“Homeostasis” is a huge impediment to innovative thought. There seems to be an inexorable latent pressure to continue using the amazing powers of rationalization to defend your refusal to change. Homeostasis is a huge stifled of human capacity, and it can obstruct progress. It’s the uncertainty of doing something new or doing something different.

Not Thinking Proactively

Instead of thought proactively and positively, the thinking becomes passive and automatic. When you recommend or present a new concept or way of doing something, they normally respond with negativity and discouragement, similar to a muscle that hasn’t been used everywhere.

Question 2

Frontload your Campaign

Select members of the entrepreneurial inner circle open their initiative to the public to ensure that they receive more than 30% of support in the first week. Although friends and family are eager to help, the world needs to feel as though they are a part of something good (West, 2015).

Tell a great story

How would it assist the reader or someone you’ve enlisted their support with, in caring for something? willing to part with their money to be a part of the plot, but not motivating. Why is it unique if you want people to open their wallets? (Dvouletý,2017).

Make a great Video

Gain four times as much money as someone who doesn’t have a plot, no matter how amazing it is. sends the message that the company isn’t serious about its work. Consider it a visual representation. It should be well-edited and scored, as an amateurish video can give the impression that you aren’t serious about your business, and bad production can be distracting.

Look professionals from all angles

Spend time and/or money on good photography and copywriting. Investors would be skeptical if you skimp on the show. Along with your high-quality footage, don’t scrimp on something that points to great photography and copywriting.

Be detailed and specific

Keep in mind that the target isn’t simply to yell, “Give us money!” launching a new venue, first production run, you must break down where the funding you’re looking for must be concrete, practical, and based on fixing platforms; otherwise, you would not get any funds if your campaign did not involve your supporters in caring about the problem. To that end, make each campaign’s goals as modest as possible.

Offer multiple price points

However, because of the pricing level, more price points indicate that you have enough perks to sell for higher amounts. Several ads have price points in the hundreds of dollars. be eligible to participate in your initiative, and some will even have solutions in the thousands, A slim, intangible perk for donations is offered by some campaigns.

Spread the Word

Use any possible tool to spread the word about the initiative, including email blasts, to inspire readers to share the message, tweet, or contribute(Dvouletý, 2017).

Positives of Crow funding Campaign

It provides access to capital

Crowd funding is a fantastic way to raise funds for a project by enlisting the help of the group in return for a small donation. An entrepreneur may believe that, apart from their tangible goods or other relative talents, there is nothing else they can do. Platforms that offer rewards for approved donors raise funds through crowd funding (West, 2015).

It hedges Risk

In its current form, crowd funding enables a business to achieve market validation. Launching a crowd funding campaign protects you from business validation issues as well as other investors who want a slice of your business. Creating a business is a dangerous and difficult undertaking.

It serves as a marketing tool

These users are also crucial for social marketing because they can distribute and spread the message to their networks for viral marketing. After all, they can distribute and spread the word to their contacts using social media mechanisms, organic visits from unique users, and future funders. Many crowd funding sites have social media features built-in.

It gives proof of concept

Any angel or institutional investor’s first issue would almost always be in the lines of proof of concept. An effective crowd funding strategy was built on the ability to show supporters and persuade them. When it comes to trust and dignity, you know you’re on the right track (West, 2015).

Disadvantages of Crow Funding

Scrutiny and Rejection

The campaign may be forgotten. If you don’t follow any of their standards, your campaign will never be noticed, even if you have a good idea.

Competition

Because of its intrinsic benefits, crowd funding has become extremely common. Finding a spot for yourself necessitates a well-thought-out strategy for standing out from your rivals. If your campaign is approved, you’ll be up against some tough competition (Caniëls, et al., 2015).

Meeting the threshold

The downside is that if you don’t follow the criterion, you won’t be able to get all of the rewards on those crowd funding sites. The all-or-nothing scheme is used on certain crowd funding sites, but it’s common enough to warrant your attention.

`Leaking valuable Information

Crafted a slew of related items that sold for a fraction of the cost of the original Fidget Cube. You could even run the risk of leaking sensitive knowledge about the goods to the packaging firms.

The risk of failure

An unsuccessful crowd funding effort indicates that your marketing idea isn’t good enough—at least not for the vast majority of people. A venture capitalist won’t let you list the same product twice. While crowd funding isn’t right for every company or entrepreneur, it can help you increase your chances of success (Caniëls, et al., 2015).

Question 3

Good entrepreneurs are born, and they must learn to adapt their characteristics in a specific manner. Since no one is born with any of the traits required to be 100 percent successful on their own, no one is born with all of them. He led me to our office window and instructed me to observe the hot dog vendor. So, yeah, some nurturing from people who care for your development is needed. Entrepreneurs are born and made, in my opinion. These newly successful pioneers were conceived and raised to succeed. It is also not uncommon for these two powers to collide. Entrepreneurs should not appear anywhere. Entrepreneurs are not like athletes in that they do not need a natural body or muscles, but they do require some preparation and experience. Many people from non-entrepreneurial backgrounds have made a lot of money thanks to his unusual and reliable stock market predictions. Entrepreneurship’s most important characteristic is creativity, which does not come naturally. Any year, Apple will introduce a new product or improve a current product, and the huge popularity of the phone, iPod, and Mac has made Steve Jobs the most well-known successful entrepreneur in the world. Instead of inheriting their companies from their fathers, they started their businesses as a green hand. As a result, we cannot assume that entrepreneurs are born. The difficulty with finding consistency is that it is something that everyone is born with, and the potential arises from those challenges. The processes of running a company become his or her conditional reflex, and business terminologies and skills become their vocabulary. The third attribute of entrepreneurship is intelligence, which is learned by schooling rather than being innate. As an entrepreneur, you’ll need to know not only how to read financial statements, but also how to calculate financial ratios. Henry Ford gave up the majority of his stock in exchange for the necessary cash, and it took him longer than he wanted to earn funds to buy back his stock(Caniëls, et al., 2015).

Curiosity- This is dependent on having a strong interest in various fields of analysis. Great developers are tasked with identifying new challenges and identifying possible niches.

Time-Management- Methodologies for project management and time distribution that get the job done Prioritization, milestone definition, implementation, and iteration without allocation technique.

Strategic thinking- Defining the MVP’s reach and putting ideas to the test Learning to break down a challenge to the bare essentials and uncover possibilities by looking for low-hanging fruit (Ali, et al., 2019).

Efficiency- Changing between various chores and making successful day-to-day improvements When it comes to solving a problem, high performance is needed.

Resilience- Handling rejections, heat, burnouts, loss of focus and slow progress in developing a company from the ground up are all important.

Communication- Any contact with customers, partners, peers, clients, and prospects requires effective communication.

Networking- Business ventures, collaboration agreements, locating subcontractors, and potential hires are all made easier by rowing a network.

Finance- Entrepreneurs must efficiently manage capital and closely evaluate assets in terms of return on investment (Caniëls, et al., 2015).

Branding- Creating a cohesive personal and professional identity that is targeted to the right audience.

Sales- Creating distribution funnels and revenue opportunities that are predictable for future growth. Being at ease with doing outreach and developing new market ventures helps you turn more leads and engage in distribution platforms.

Strong entrepreneurs also have an evangelistic appeal, and they see it differently. They aren’t afraid to find solutions that the majority of people overlook or are too afraid to try. Taking risks can result in spectacular failures as well as spectacular successes(Ali, et al., 2019).

References

Ali, I., Ali, M., Leal-Rodríguez, A. L., & Albort-Morant, G. (2019). The role of knowledge spillovers and cultural intelligence in enhancing expatriate employees’ individual and team creativity. Journal of Business Research, 101, 561-573.

Caniëls, M. C., & Rietzschel, E. F. (2015). Organizing creativity: Creativity and innovation under constraints. Creativity and Innovation Management, 24(2), 184-196.

Clauss, T., Breitenecker, R. J., Kraus, S., Brem, A., & Richter, C. (2018). Directing the wisdom of the crowd: the importance of social interaction among founders and the crowd during crowdfunding campaigns. Economics of Innovation and New Technology, 27(8), 709-729.

Dvouletý, O. (2017). Does the self-employment policy reduce unemployment and increase employment? Empirical evidence from the Czech regions. Central European Journal of Public Policy, 11(2), 11-22.

Liu, Y. (2017). Born global firms’ growth and collaborative entry mode: the role of transnational entrepreneurs. International Marketing Review.

Looi, K. H., & Khoo-Lattimore, C. (2015). Undergraduate students’ entrepreneurial intention: born or made?. International Journal of Entrepreneurship and Small Business, 26(1), 1-20.

Mohammadi, A., & Shafi, K. (2015). The contribution patterns of equity-crowdfunding investors: Gender, Risk aversion, and Observational learning. Royal Institute of Technology, CESIS-Centre of Excellence for Science and Innovation Studies.

Rosairo, H. R., & Potts, D. J. (2016). A study on entrepreneurial attitudes of upcountry vegetable farmers in Sri Lanka. Journal of Agribusiness in Developing and Emerging Economies.

West, D. M. (2015). What happens if robots take the jobs? The impact of emerging technologies on employment and public policy. Centre for Technology Innovation at Brookings, Washington DC.

Solution 1

Issue

In this case Perisher is the manufacture of the ski equipment that operate around Victoria, from 1May 2019 company provided a car to one of its employees Nikita, as her work is related to travelling, it is not restricted to her to use for private purpose, she travelled for 12000 kilometers and incurred $770 for the expense of the car that was repaid by the company, it is not used for 15 days in this year due to repair and other air travel by the Nikita, Perisher purchased this car for $44000 including GST and $2000 for dealer GST. This question wants to calculate the FBT applied on this transaction in the hand of Perisher.

Legal Issue: Section 136(1) of the Fringe Benefit Tax Assessment Act 1986(FBTAA1986) Deals the case as part, the provision of use of car of company is FBT and the provision of FBT are applicable on this (Dean & Sopher, 2018).

Rules

What is car benefit: If an employer provided car for the use of employees it is counted in car benefit provided by the employer, if the car is used by the family members of the employees or for the personal use of the employee than it is also FBT.(Sec.7 of FBTAA1986)

There are two method of calculation of FBT:

statutory formula method: As per this method following formula is used to calculate the taxable value of the car:

A x B x C – E

In this

A = the base value of the car
B = the statutory fraction
C = Car available for private use
D = No. Of days in tax year
E = the amount of any employees payment ( employee contribution)

Base value is calculated as per the ownership of car, in the given assignment the car is owned by the employer so the provision is:

Cost price of the car

Add: cost of accessories

Add: GST

Add: Dealers delivery charges

Excluding stamp duty and insurance

Base value of the car

Note: The base value of the car is reduced by 1/3 if the FBT year is after 4th anniversary of the car, but in given problem the holding period is the same as FBT year so it is not reduced (ATO, 2020).

Statutory fraction

Kilometer traveled in FBT year	Statutory fraction
Less than 15000	26%
15000 to 24999	20%
25000-40000	11%
Over 40000	7%

Note after 2011 a uniform rate 20% is followed

Formula for annualized kilometer

A x B/C

A=Kilometer traveled

B=Days in tax year

C=Car held in FBT year

Operating cost method:

Operating cost method covered under SECT 10 of FBTAA1986, as per this section the taxable value of the car is find out by using following formula

(C x(100%-BP))-R

C= Operating cost for the car

BP=Percentage for use in business

R=Amount paid by recipient

Car is owned by the employer: In such a case following are included in the cost of the car.

Car expense incurred by the employer for the cost, registration, repair, Fuel and other are included in the cost of the car and deemed depreciation are also the part of the cost of the car (ATO, 2020).

Depreciation is calculated as per the diminishing value of the assets

25% of the value of the car on or after May 2006

Deemed interest is also calculated in this case that is as per the applicable rate of interest (Ingles, 2016).

Exempt car benefit:

Private Use of Car: use of car by the employee in such a way that it is not generated revenue for the business of the employer is called car use for private purpose for example:

Travel between office to home is private use
Travel between one part of business to another part of business is business in use

So it is self-explanatory that car is used for private at work, it is depend on the nature of use, for instance employee going for a trip and park the car at airport and keep the keys of car in his custody then it is private in use.

In some situation where car is held for number of days for garage for repair, in this situation the car is not treated for private use from the date of held for repair to collect from repair.

Taxable value of car benefit: Section 7 to 13 of Fringe benefit tax assessment act 1986 deals with the taxable value of the FBT and calculation of FBT.

Application

Thorough application of tax law (e.g. ITAA 1936 and ITAA 1997) to material facts in Perisher’s case.

In Perisher’s case Division 28C, 28F, and 28 G of ITAA1997 is applied with this section 51AJ, and 51AF ,51AH of ITAA1936 is also applicable.
As per this there are two method of calculation car expense those are allowed in the hand of taxpayer:

Cent per kilometre method: As per this method: This method is use for the individuals and sole traders or partnership firm, in this a set of rate is applied and maximum 5000 per individual per year.
Log book method: In this method the work-related expense are allowed for deduction, under this method:

Claim is based on business use percentage
Expense allowed are the business use and other but not the cost of the car
In this method a log book is required for minimum continuous 12 week
Cost of fuel can be claimed
Written evidence for all the expense is required

Accurate conclusion of the FBT calculation:

Taxable value under statutory formula method:

Base value =$44000+2000=$46000

Annualised kilometres =12000-5=11995*365/336=$13030

(Total no. Of days from 1st May2019 to 31st March2020 is 336days)

Statutory fraction=20%

No. Of days available for private use is 336-10=326

Taxable value=46000*20%*326/365=9200

Note: we are taken standard 365 in place of 366 days in case of leap2020.

Taxable value under operating cost method:

Deemed depreciation=46000*25%*336/365=$10586

Deemed Interest=46000*5.85%*336/365=$2477.19

Expense $770

Operating cost=770+10586+2477=$13833

Taxable value=13833*(100-20) %=$11066

Conclusion

So, it is better for the Perisher Pty Ltd to use the statutory method because from using this method, he could claim the deduction for the private purpose which is computed as $ 689.

Note: we assume that the car is used 20% for business as per log book.

Solution 2

Issue

Material fact

Antique painting: In this case Antique painting given by Taryn father 5 year ago, her father brought this on 20th August 1984, Taryn sold it on 1st June 2020, in this the provision of Capital gain is applicable, as per Income Tax Capital Gain collectables are define in subsection108-10(2) of the Income Tax Assessment Act 1997, as per this section, any assets acquire before 20th September 1985 are pre-CGT assets and are exempt from capital gain liability.

Taryn sold her car for $12000 on 20th May 2020, this one is purchased by her on 1st January 2015 for $20000, This car is counted in luxury car, in this case Taryn is liable to pay luxury car tax, a luxury car is the car that value including GST is higher than luxury car tax limit, and the previous paid tax is reduced in this case (Harding, 2013).
Taryn sold Harry potters collection that is capital assets and subject to capital gain, she brought it for $350on 10th October 2018, and sold $1500 on 4th January 2020, in this case if the cost of item is $300 or less then immediate deduction can be claim if it is satisfied following requirements(www.ato.gov.in)

It is used for earning of assessable income.
It is not the part of set of income acquired for more then $300
It is not the identical item.

Rules

There are two method of used to reduce the cost of depreciable assets that are:

Immediate deduction
Decline in value

Sale of gold necklace on 20th march 2020, she brought it on 2018 for $1200, as per the applicable provision of the ITAA1997 ,it is covered under the provision of Collectables, and the provision of collectable specified that any collectables those are acquired for $500 or less then it is not attract the CGT event (ATO, 2020).
Taryn sold a sculpture for $6,000 on 1 January 2020, she bought it on December 1994, as it is covered under the provision of collectables, SECT995.1 is applicable in this regard.

Identification and analysis of legal issues:

It is covered in collectables it is defines in section 108-10(2) of the income tax assessment act 1997. CGT assets that are personal in nature are included in antiques, the provision defines that any amount that received from sale of capital assets are not attract the CGT if the value of the assets $500 or less at the time of acquired of the assets, so in this case no CGT event has occur, as per the given case the value of the collectibles is $2500 at the time of acquire so it is attract CGT, as it is not $500 or less (ATO, 2020).
This transaction attracts luxury car tax, as the model of the car covered in luxury so it is required to pay this tax. LCT is required to pay in this case.
In this case Trayn sold her Harry potters collection that was brought by her for $350 in 2018, as it is sold for 1500 it is also not attract the CGT event as the value of the assets is less than $500 so it is not attract this (Shams, e al., 2013).
Sale of gold item are subject to capital gain or loss so it is subject to capital gain, it is counted in collectibles same as other antiques but it attract taxes when profit received from sale of such gold necklace, a long term collectibles attract 28% taxes, in this case any amount which is received as profit by sale of gold is liable for tax (ATO, 2020).
Trayn sold a sculpture for $6000, it is also counted in collectible, sect.995.1 is applicable that describe that, it is required valuation if it is acquired before 1st July 2011 and sold before July 2016 then no need of valuation.

Application

Thorough application of ITAA 1997 to material facts:

Collectibles and personal use assets cover under SECT118.10 of ITAA 1997

Capital gain or loss from collectibles is disregarded if the cost of the assets is $500 or less and it is depreciable assets.

Some special rules are applied on the collectibles if some interest in it few are listed below:

Artwork, jewellery and antiques

A rare folio or books

Postage stamp

It is also disregarded if the cost of the assets is $500 or less

Note: In case the interest is develop on before 16the December 1995 then capital gain is disregarded, if it is acquired for $500 or less, section 118-10 of Income Tax (Transactional Provision) Act 1997.

Note: If the assets is depreciable and the value of the assets is $10000 or less then it is disregarded.

Note: Capital loss on personal use assets are disregarded subsection 108-20(1).

Conclusion

In this case the assets is purchases before 20th September 1985 so it is not attract the capital gain as the capital gain tax is not in existence on that day.

Sale proceed from Antique painting 20000

Less cost of sale 1500

Profit from sale 18500

Less @50% 9250

Capital gain 9250

This is luxury assets so it is attracting the LCT and it is required to pay it. It is calculated as per the following formula

(LCT Value-LCT threshold) x10/11*33%

As it is also part of collectibles and the purchases price is not more than $500 so it is not attracting the CGT.
Sale of gold necklace is subject to tax; it is calculated as follows:

Sale proceed $2000

Less cost $1200

Profit $800

Tax @28% so the required pay tax is 800*28/100=224

Sale of sculpture is subject to payment of tax as the sale proceed is $6000 so the applicable tax rate is 12% if it is 100 years of age but in this case the age of assets is not 100 years so in this case the sculpture is not under this preview so it attract general rate of tax.

References

ATO, 2020. Welcome to Australian taxation office, 2020 [Online]. Available at: https://www.ato.gov.au/Business/GST/In-detail/Your-industry/Motor-vehicle-and-transport/GST-and-motor-vehicles/?page=3 [Accessed on: 3/09/2020].
ATO, 2020. Welcome to Australian taxation office, 2020 [Online]. Available at: https://www.ato.gov.au/Newsroom/smallbusiness/Lodging-and-paying/Cars-and-tax/ [Accessed on: 3/09/2020].
Dean, M. and Spoehr, J., 2018. The fourth industrial revolution and the future of manufacturing work in Australia: Challenges and opportunities. Labour & Industry: a journal of the social and economic relations of work, 28(3), pp.166-181.
Harding, M., 2013. Taxation of dividend, interest, and capital gain income.
Ingles, D., 2016. Does Australia need an annual wealth tax?(And why do we now apply one only to pensioners). And Why Do We Now Apply One Only to Pensioners)(March 1, 2016). Tax and Transfer Policy Institute Working Paper-3/2016.
Shams, S.M., Gunasekarage, A. and Colombage, S.R., 2013. Does the organisational form of the target influence market reaction to acquisition announcements? Australian evidence. Pacific-Basin Finance Journal, 24, pp.89-108.

Assessment Task 1: Written Questions

Discuss the purpose of risk management standards. Include an example of a risk management standard in your answer.

Purpose of risk management standard is to state mechanisms and techniques to combat some of risks affecting transactions of business. These standards provide best guidelines to deal with risks in long run.

Example: ISO14971 International standard for managing risks concerning medical devices.

Outline the AS/NZS ISO 31000: 2009 Risk Management Principles and Guidelines and each of the 11 principles.

ISO 31000 function as a guideline, mechanism, logic, design and framework for risk management paternal structure and its procedure.

11 principles comprise of:

Risk management formulates and sustains value (Vazdani, et. al., 2017).

Risk management is a core element of all organisational procedures.

Risk management is an attribute of decision making.

Risk management extensively responds to uncertainty.

Risk management is a systemised, structured and time based framework.

Risk management is relied on best available details.

Risk management is personalized.

Risk management takes care of human and cultural attributes.

Risk management is apparently visible and inclusive.

Risk management is vigorous, iterative and reactive to change.

Risk management leads to continuous enhancement of an entity (Singh & Sur, 2018).

Explain the requirements of WHS legislation in relation to risk management.

It is stated for employer in systematic management of risks arriving from hazards of workplace. Following are measures for managing risks:

Identification of reasonable foreseeable risks,
Elimination of risks through following standard management of risks,
Minimisation of risks through identifying risks and following standards,
Implementation of risk control mechanisms (Aithal, 2017).

List the factors that must be taken into account in determining risk control measures for hazardous manual tasks as stated in the model Work Health and Safety Regulations 2011.

Postures, movements, vibrations attached with hazardous manual tasks
Time period and frequency of hazardous manual tasks,
Conditions of workplace environment which can impact hazardous manual tasks,
Structure of work area,
Designing of work area

Explain the purpose of risk management policies and procedures in the workplace.

To make workplace safer and optimum for achieving objectives,

To improve performance of employees through less presence of hazards (Vazdani, et. al., 2017).

To comply with suitable secure mechanisms in order to encourage employees for achieving targets on time,

Making employees focus on objectives of company.

List three examples of the impact of risks for a workplace if risks are not identified or actioned.

It can result in death of employee or severe injuries.

It can result in temporary or permanent cessation of work by employee or employees.

It can impact quality of performance delivered by employees at workplace.

Outline a step-by-step procedure that companies can use for analysing risks.

Identification of risks at workplace,

Analysis of risks (Singh & Sur, 2018).

Evaluation or giving rank to risks,

Treatment of risks identified,

Monitoring and reviewing risks

Outline three sources of information that a company could use to gather information on potential risks.

Surveys and questionnaires, eye witnessing of location at which risk is found, application submitted to officer for presence of risk

Describe three examples of tools or techniques that a company could use to identify risks as part of a risk assessment process.

Information collecting mechanisms,

Documentation reviews and feedbacks,

Interviewing

Explain four options that a company could take to control risks.

Avoidance,

Reduction,

Transferring,

Retaining or accepting

Explain four procedures that a company could use to minimise risk.

Avoidance,

Reduction,

Transferring,

Retaining or accepting

Exploiting,

Ignoring

Assessment Task 2: Risk management project

Develop a risk briefing report.

Risk Briefing Report

Introduction

As there will be expansion of retail outlets of the company hence there will be some risks associated with conduct of business such as environmental risk, identifying customers in new area, formulation of marketing strategies are some of risks which will be present. Therefore analysis must be made concerning such areas so as to devise mechanisms to combat such risks.

Scope

Risk management procedure shall be applicable to various levels of entity including strategic, program, project operational as well as other activities. It will also be applied to internal and external environment (Aithal, 2017).

PESTLE Analysis.

Political Factors

Factor	Risk treatments as applicable
*Change in law*	Change in laws and legislations can affect operations and transactions of company which can either make profitable or result in loss of company. Hence it should adopt law
*Change in political party*	Change in political parties may alter transactions of company (Kawano, 2020). For an illustration company may have to pay higher taxes in case of governance of one party or it may enjoy relaxation in case of other party.
*Trade tariffs*	Trade tariffs can also impact operations of a company. Hence it should adopt practices which are sustainable and ethical (Theodore, et. al., 2019).
*Tax policies*	Company must comply with all tax regulations and terms in order to avoid bearing penalties and high tax costs.

Economic Factors

Factor	Risk treatments as applicable
*Interest rate*	Interest rate can determine loan availability of company hence company must use suitable resources to take loans (Kawano, 2020).
*Customs and culture followed*	Customs and culture followed in a location in which company is operating its functions can either grow or degrade operations of company. Hence it should adapt cultures of local communities.
*Inflation rate*	Inflation rate can alter operations and transactions of company. Hence company must frame policies as per this rate.
*Demand and supply*	Demand and supply attributes can determine adequacy of transactions of company (Theodore, et. al., 2019).
*Tax rate*	High tax rates can alter transactions of company. Hence company must adopt practices which do not let it to pay penalties and high tax burden.
*National Income*	Company must adopt practices which can help it towards growing income of company.

Technological Factors

Factor	Risk treatments as applicable
E-commerce	Company must adopt practice of conducting online deliveries and operations (Creighton, 2017).
New technological technique	It should adopt techniques which can enhance its operations and increase revenues.

Legal Factors

Factor	Risk treatments as applicable
*Tax regulation*	Due to high tax regulation or non-compliance with tax regulations company has to bear penalties hence it should pay taxes on time.
*Employment legislation*	Company must employ and recruit personnel as per regulations of government (Eberendu, et. al., 2018).
*Labour legislation*	Company must employ and recruit personnel as per regulations of government and as per rates fixed by governmental bodies.

Environmental Factors

Factor	Risk treatments as applicable
*Climate change*	Due to change in climate company may not find suitable raw materials for conduct of operations.
*Environmental policies*	Some of environmental policies may alter business strategies of company (Creighton, 2017). Hence it should be taken care of by company. Company must adopt ethical and sustainable practices to operate in long run.

Risks

Risk	Treatment
*Environmental policies*	Some of environmental policies may alter business strategies of company. Hence it should be taken care of by company. Company must adopt ethical and sustainable practices to operate in long run (Eberendu, et. al., 2018).
*Difficulty in recognising target group*	Company must adopt mechanisms to identify target group of company.
*Tax regulation*	Due to high tax regulation or non-compliance with tax regulations company has to bear penalties hence it should pay taxes on time.
*Employment legislation*	Company must employ and recruit personnel as per regulations of government.
*Competitiveness*	Company has to adopt practices which can maintain competitiveness with its rivals and give them huge competition (Sawatzky, 2017).

Internal and external stakeholder analysis

Internal stakeholders: Management, board members and employees

Management may want high profits from less incurrence of expenses.

Employees want high wages optimum as per their hard work.

Board members also want to adopt practices which can increase worth of their company.

External stakeholders: Customers, vendors and government

Customers want high quality products in optimum costs.

Suppliers want optimum prices of raw products delivered.

Government want to obtain fees and other legal charges due to conduct of operations in local community (Sawatzky, 2017).

Strengths and weaknesses

Costs: As company function in herbal and eco- friendly products hence it has to incur high costs to make products.

Profits: As per present functions and transactions of company through utilisation of eco- friendly raw materials it is high in demand among customers. Hence it is incurring adequate profits.

Inventory: Company keeps adequate stock neither excess in quantity nor deficient in quantity which promotes growth of company.

Competition: As there are many rivals operating in same industry hence there is high competition in the market.

Marketing: Company need to adopt several marketing strategies which can promote growth and worth of company (Kawano, 2020).

Critical success factors

It includes:

Using quality raw materials for manufacturing business,

Devising innovative marketing techniques for promotion of products,

Making transactions convenient for customers through adopting online delivery options,

Using sustainable and ethical mechanisms for operating transactions of company

Send an email to the CEO (your assessor).

CEO

Nature Care products

Sub: Informing about formulation of risk briefing report

Kindly note that as management of Nature Care products is planning to expand its operations in Brisbane, Sydney and Melbourne therefore risk briefing report has been developed to analyse risks associated with setting up of business. Each area of risk is identified and estimated hence provide your feedback against it so that it can be implemented further. I am attaching risk briefing report for your review.

Thanking you,

Operations Manager

Send an email to your team (your assessor).

Team

Nature Care products

Sub: Conduct of discussion concerning risks associated with expansion of business

Kindly note that as management of Nature Care products is planning to expand its operations in Brisbane, Sydney and Melbourne therefore discussion has to be made in a meeting which is scheduled on 10-09-2020 at 11:00 a.m.. A brainstorming session will be arranged in which discussion shall be made concerning presence of risks associated with it. You are welcome to suggest some creative risk management techniques and identifying suitable risks concerning expansion of business. Kindly register your presence and report your valuable contribution towards company. It can prove effective for us and good recommendations shall be liable for rewards.

Thanking you,

Operations Manager

Conduct team meeting.

Operations Manager: As management of Nature Care products is planning to expand its operations in Brisbane, Sydney and Melbourne therefore there are some risks which are present concerning expansion of business.

Operations Manager: Risks such as identification of target groups, estimated sales of products, awareness of customers regarding products of company, interest of customers for buying products. It also includes exchange rates, growth of economy, kind of technology used, etc. You can also suggest some of present risks.

Production Manager: There are risks such as social attitudes, unemployment rate, policies of local government, level of health of society, technological mechanisms available in regions where expansion is proposed.

Supervisor: Yes there are huge numbers of risks which are present concerning commencing new stores. Hence suitable measures must be taken to combat such risks:

Nature Care must use some effective promotional techniques to endorse products of company.

It must conduct survey regarding available target groups and customers who will be willing to purchase totally eco- friendly products.

It should use quality raw materials which can enhance features of product.

It should provide offer on purchase of adequate number of products so that customers are attracted towards buying.

It should comply with ethical standards and regulations which can raise standard of products.

Develop a Risk Management Plan.

Scope of assessment:			Wide
Critical success factors:			Enlarged market share, increase in amount of customers and increase in product quality
Internal & external stakeholders:			Customers, board of members, governmental agencies and employees
Risk	Consequences	Severity Rating	Likelihood Rating	Treatment or control methods	Priority rating (high, medium or low) Order of priority
Unauthorised usage of resources	Impact on goodwill	Moderate	Occasional	Reduce likelihood of occurrence	Medium
Loss of qualified staff	Loss of company	Significant	Occasional	Reduce consequence of occurrence	Medium
Theft	Loss of company	Moderate	Remote	Retain risks	Low
Breakdown of electronic appliance	Impact on time and resources	Significant	Probable	Avoid the risk	High
Mismanagement of staff	Huge loss	Catastrophic	Probable	Reduce consequence of occurrence	High

Risk action plan

Description of risk	Breakdown of electronic appliance
Summary of recommended response and impact	Saving enough amount for purchase of replace of new systems and impact can be huge
Proposed actions	Purchasing new systems
Resource requirements	Financial resources
Responsibilities	Operation manager
Timing
Reporting/Monitoring	General manager

Description of risk	Mismanagement or theft by staff
Summary of recommended response and impact	Teaching staff about ethics and adopting honest approach
Proposed actions	Punishing staff
Resource requirements	Human resources
Responsibilities	Operation manager
Timing
Reporting/Monitoring	General manager

Send an email to the CEO (your assessor).

CEO

Nature care products

Sub: Informing about risk management plan

Kindly note that a risk management plan has been prepared which states various risks and treatment of such identified risks. As there are so many risks present at workplace, hence a report has been prepared describing all such risks and rating has been allotted to them as per their severity. Hence treating such risks and eliminating it is of prime importance to management. Therefore kindly review such plan and provide you valuable feedback accordingly.

Thanking you,

Operations Manager

Assessment Task 3: Risk implementation project

Write a report on staff training options.

Staff training report

Introduction

In below report description has been provided concerning staff training options for employees in a new retail store. As there is huge role of customer sales representatives in offering products and attracting huge number of consumers therefore training can enhance their efficiency in delivering goods.

It can be said that as employing qualified staff is difficult for the company therefore it is necessary for company to provide training to its staff for managing new retail stores. This can be made through on the job training methods which involve Job instructional technique in which step by step procedure is explained to employee for delivery his job performance. This will enhance efficiency of employee for offering products to customers (Pérez-Fuentes, et. al., 2020). Next method is job rotation in which employee shall be made to work in different scenarios and diverse sections so as to learn each technique of effective performance delivery. Third method is lecture and conferences in which employee is given instructions regarding delivery of performance in a specialised technique. All three methods will require two months of time duration of supervisor or manager giving instructions and demo.

Conclusion

Hence it can be said that effective training of employees is necessary and essential for making them well- acknowledged about job and performances which can enhance operations of a company.

Undertake an inspection of head office.

Areas of RTO & practices reviewed

Provide a brief description of the issue in this section.

Use of consumables/ materials/ technology/ equipment

Identify equipment that use energy and determine which equipment uses the most/least energy?
Are switches left on overnight/weekend?
Do staff use the sleep mode/screen saver?
What practices are currently in place to help minimise energy wastage?

Computer, electronic appliances and other electronic devices

No switches are always turned off by employees

No staff don’t use sleep mode

Employees are given work from home and whenever not in use they turn lights and electronic appliances off (So, et. al., 2018).

Energy usage e.g. water, electricity gas

How is energy used on a daily basis?
What things/tasks use up the most energy?
Are switches left on overnight/weekend?
Are staff using energy sensibly?
What practices are in place to support effective energy use?

Energy is used vastly on daily basis

Electronic appliances use most energy

No switches are always turned off by employees

Yes staff is trying to use energy in optimum manner.

Generating minimum wastage, optimum use of electronic appliances and less usage of plastic are some practices adopted (Pérez-Fuentes, et. al., 2020).

Waste

Describe workplace waste.
How is it disposed of?
Are staff conscious of waste management practices e.g. recycling, reuse, disposal?

It includes disposals, paper wastes and wastages of eatables

It is disposed -off in dustbin

Yes staff is concerned about it and adopt practices leading to less wastages Date of inspection or review: 15/09/2020Completed by: Tom Brown

Develop a customer questionnaire.

Rate products on the scale of 1 to 9, 1 being highly disagreed and 9 being highly agreed

Are you satisfied with quality of product?
Till date have you found any issue while using products of company?
Are you satisfied with price of products charged from you?
Do you want to suggest any improvement in product?
Are you happy on overall basis with services of products?
Do you find services of company easily accessible in your area?
Have services of company exceeded your expectations?
Is website of company convenient to use?

Send an email to the CEO (your assessor).

CEO

Nature Care products

Sub: Acknowledging about staff training, usage record and customer questionnaire

Kindly note that as management of Nature Care products is planning to expand its operations in Brisbane, Sydney and Melbourne, three risks have been found in implementing effective performance in new stores which involve unsuitability in employing qualified staff, unsustainable workplace due to high use of resources and less customer satisfaction. Kindly review report made concerning training provided to staff for effective performance delivery, mechanisms developed regarding sustainable use of resources and risks identified and customer questionnaire formulated for assessing satisfaction of customers. I am attaching all three documents for your valuable feedback.

Thanking you,

Operations Manager

Write a risk monitoring report.

Through studying risk monitoring report it can be said that as targets were set by company to reduce 20% of electricity intake within three months, it has achieved to reduce consumption by more than 20% which is a kind of achievement. But slowly and gradually it was witnessed that company was moving towards increase of consuming energy resources and bill was increasing (So, et. al., 2018). Hence it has to devise plans to reduce its usage. Company must adopt some sustainable techniques such as use of 3R’s, using environmental friendly materials and learning power of ‘off’.

Through analysing staff survey results memo it was seen that obstacles were find concerning unclear role of employees which they were uninformed about, no reward and appreciation framework, no provision of adequate training and ineffective communication between staff and management.

Hence this should be brought in concern and must be resolved on earlier basis (Burzoni, et. al., 2020). Moreover, from analysis of sales data memo it can be said that there is no doubt that sales have increased on an estimated basis by 20% in six month period but sales have been found at lower amount at Melbourne store in comparison with Brisbane and Sydney store. Therefore some of effective marketing techniques must be implemented for increasing sales and training must be provided to manager for dealing with customers.

Through analysis of customer survey results it can be stated that high number of customers are satisfied from services of Nature care products in terms of quality of product and other factors. Still company needs to devise some effective mechanisms to make products popular among consumers which can include offering discount deals, quality products, easy availability and other effective options.

As per analysis of performance review results memo of two managers who were earlier customer service representatives afterwards elected as manager, it can be stated that Jamie who was appointed as manager of Brisbane is meeting requirements in all parameters hence she should be appreciated (Musu, et. al., 2016). In case of Sasha who is serving a manager at Sydney store is also above average but she needs to be provided training as in terms of adaptability and daily decision making she is little bit ineffective and inefficient. Hence induction must be arranged for her.

Send an email to the CEO (your assessor).

CEO

Nature Care products

Sub: Informing about formulation of risk monitoring report

Kindly note that as business has been expanded to other areas too, hence some evaluations have been conducted regarding obtaining data from consumers concerning satisfaction level achieved from products, analysis of sales data, survey of staff, sustainability report. Hence a risk monitoring report has been formulated for making comments on all evaluations made so far. Kindly review it and provide feedback as I am attaching report with this mail.

Thanking you,

Operations Manager

Assessment Task 4: Risk management process evaluation report

Develop a risk management evaluation report.

Evaluate the overall risk management process.

Yes it was little bit difficult for identifying risks. As some of risks are easy to recognise while some are difficult such as breakdown of electronic appliance was easily identifiable while dishonest on part of staff was difficult to recognise (Burzoni, et. al., 2020).

Yes staff input was helpful as they described and informed about various mechanisms which could be taken to identify risks and threats. This includes initiating promotional techniques and conducting surveys for acknowledging requirements and interests of customers.

I am 80% confident that all risks have been recognised.

Yes it is apt as it describes all mechanisms to combat severe and basic risks.
Yes principles of risk management in Nature Care products are consistent with AS/NZS ISO31000:2009 Risk Management Principles (Musu, et. al., 2016).
There must be conduct of surveys and after it feedbacks must be taken from each of employee regarding obtaining review about presence of probable risks.

Take a screen shot of all of your folder and files.

Send an email to your assessor.

References

Aithal, P. S. (2017). ABCD Analysis as Research Methodology in Company Case Studies. International Journal of Management, Technology, and Social Sciences (IJMTS), 2(2), 40-54.
Aithal, P. S. (2017). Company Analysis–The Beginning Step for Scholarly Research. International Journal of Case Studies in Business, IT and Education (IJCSBE), 1(1), 1-18.
Burzoni, S., Duquenne, P., Mater, G., & Ferrari, L. (2020). Workplace Biological Risk Assessment: Review of Existing and Description of a Comprehensive Approach. Atmosphere, 11(7), 741.
Creighton, S. B. (2017). Reducing Risks From Workplace Discrimination.
Eberendu, I. F., Ozims, S. J., Agu, G. C., Ihekaire, D. E., Obioma-Elemba, J. E., Amah, H. C., … & Nwanjo, H. U. (2018). Workplace health risks associated diseases and health promotion in the Nigerian banking sector. International Journal of Advanced Research in Biological Sciences, 5 (2), 197-208.
Etteh, H. (2018). 1216 Workplace health risks management in developing west africa countries, the role of academic health institutions.
Haran, M., Lo, D., Mccord, M., Davis, P. T., & Berry, J. (2019). Analysing sector performance and company-specific performance for listed real estate.
Kawano, R. (2020). Preparation of a scoring-based occupational health management assessment tool and its utilization for the first step to improve workplace. Environmental and Occupational Health Practice.
Musu, T., Vogel, L., & Wriedt, H. (2016). Cancer risks in the workplace: better regulation, stronger protection. ETUI Research Paper-Working Paper.
Pérez-Fuentes, M. D. C., Molero Jurado, M. D. M., Mercader Rubio, I., Soriano Sánchez, J. G., & Gázquez Linares, J. J. (2020). Mindfulness for Preventing Psychosocial Risks in the Workplace: A Systematic Review and Meta-Analysis. Applied Sciences, 10(5), 1851.
Sawatzky, S. (2017). Worker fatigue: Understanding the risks in the workplace. Professional Safety, 62(11), 45-51.
Singh, K., & Sur, D. (2018). Analysing company-specific components of business risk in selected manufacturing firms in Indian corporate sector. International Journal of Risk Assessment and Management, 21(4), 359-373.
So, R., Matsuo, T., Sasaki, T., Liu, X., Kubo, T., Ikeda, H., … & Takahashi, M. (2018). Improving health risks by replacing sitting with standing in the workplace. The Journal of Physical Fitness and Sports Medicine, 7(2), 121-130.
Theodore, N., Gutelius, B., & Burnham, L. (2019). Workplace health and safety hazards faced by informally employed domestic workers in the United States. Workplace health & safety, 67(1), 9-17.
Vazdani, S., Sabzghabaei, G., Dashti, S., Cheraghi, M., Alizadeh, R., & Hemmati, A. (2017). FMEA techniques used in environmental risk assessment. Environment & Ecosystem Science (EES), 1(2), 16-18.

Introduction

This assessment is based on the previous assessment one which provided a basic description of the establishment of the New Sydney Cruise terminal contract given to stakeholders. The contract was made as per the project framework strategy. Having sufficient and advanced facilities given by Sydney Cruise to its customers, so it is assumed that the company will anticipate doubling the revenue by 2040. In this assessment, there will be a discussion about theories and project life cycle stages of project management. The government of Australia also supported the tourism in the country by ensuring that Sydney Cruise has the topmost Cruise destination. The objective of the project is to enhance the capacity of Cruise terminals with funding, procuring, and function as a potential terminal. There will be more important benefits of the new Cruise in Sydney such as the installation of the latest technologies, sustainability of resources, support, and help various communities by giving job opportunities. Apart from that the project also helps in fulfilling the needs of customers; mitigate the facing issues by customers.

Scope

The scope of the project is to develop the terminal that will enhance the operation of Sydney’s existing two terminals. The Cruise has the capacity to assess the various options for the establishment of the third cruise terminal in Sydney and it requires the NSW treasury. It needs the development of the business case and it is a significant tool for the NSW government due to it is presumed that it acts like evidence depends on the guide for taking the investment decisions. Business case involves a detailed description of models for funding, procuring, and operating a potential terminal.

Source: (Port Authority, 2018)

Location

The site for cruise terminal establishment various aspects that will be recognized such as, cultural heritage, feasibility engineering, width and depth of shipping channel, regional terrestrial and Marine environment, Proximity to residential areas and accessing to traffic and transport, and proximity to airports (Radujković and Sjekavica, 2017).

Schedule

It is shown from the above figure that in 2014 the capacity of the overseas terminal has boosted after planning for the development of cruise has been made. In 2017 recommendation is given to sites for the establishment of NSW and in 2018 a further new plan has been made for cruise development. In 2019- 2020 a business case detail is given to stakeholders. In 2021 the project will be approved by the government of Australia. In case, when the project will be approved then approval of the environment will be taken. After completing all previous stages project construction will get started (Radujković and Sjekavica, 2017).

Statement of Work

Theories and concepts applied in project management:

For the development of the third cruise terminal and to enhance the operation of existing terminals business management project principles are to be applied for better success and to achieve the targets. Frederick Taylor, the Father of Scientific Management gave four main management principles for all managers. These principles are followed in the Cruise Strategic project such as:

Create a science for every stage of the project, along with study and evaluate is to look out the best possible method of doing the project.
It ensures that workers are selected on the basis of scientific methodology, not on any discrimination and favoritism. Provide training and development programs to workers before involving in the project and motivate them to achieve the targets and goals of the Cruise development project (Meredith, et. al., 2017).
Employees are assets of business not enemies, so create a business culture of cooperation with employees to make sure that the execution of scientific theories and principles.
Delegate the responsibilities and work in an equal manner between the management and workers.

The principles of Modern Management was given by Henri Fayol, he planned a theory of basic management that is applicable to all kinds of administration and fields. He divided all functions of business enterprise in certain groups:

Technical functions related to production
Buying and selling activities
Financial functions related to the best management of capital
Accounting and office functions
Security-related functions (Kerzner, 2017).
Management functions

Henry Fayol emphasized his work by explaining and describing management functions. He divided such functions into planning, commanding, organizing, controlling, and coordinating. He recommended some management principles are as follows.

Division of task: project activities are divided into workers by ensuring that effort will be minimum with the required level of performance
Responsibility and authority: project manager of the cruise terminal has to give the responsibilities (Heagney, 2016).
Discipline: all employers and employees should obey and respect their seniors.
Unity of Command: employees at the project should get orders from a single authority.
Unity of direction: when there are a number of activities with a single objective, then there should be a single plan and a single head.
Subordinates: the focus is given to common interest before every single interest.
Wages and salary: It should satisfy the needs and demands of employees from the organization
Centralization: the project management should decide about the power of authority that the senior-level will distribute and retain in the business.
Order: all process and workers at the project should have a fixed place
Scalar chain: the relationship between subordinates and superiors must not against the project (Kivilä, et. al., 2017).
Equity: project managers should strive for equality and equity treatment at the time of treating with workers and staff. They should show a combination of justice and kindness.
Initiative: it can be taken by project managers and seniors.
Stability of occupation of employees: Managers should try to decreases the turnover of employee
Espirit de Corps: There should be a focus on teamwork and good interaction for getting it.

Project Management Life Cycle:

For project managers observing to understand the working and process as per best practices, which are basically advised by PMI rules of practice that describes the project management life cycle. There are various functions going on in several stages of the project of cruise terminal establishments such as initiation, planning, execution, and closure.

(Source: Guru99, 2020)

Initiation: firstly. The project manager of the Cruise terminal project has to identify the needs of the project, issue, and opportunity, and some methods of brainstorm that the project team will meet the demands, solve the issue and grab the opportunity. At this stage, the project manager search out the goals of project considers the feasibility of project, and identify the important deliverables of the project. All these requirements have been discussed in the previous assessment and above also (Demirkesen and Ozorhon, 2017).

Steps for the initiation phase of the project will include:

Responsibility a feasibility study: Classify the basic issue of the Cruise terminal project and whether this project will provide a result of such a particular issue of the increasing pressure of overseas passengers at the terminal.
Verify scope: The scope of development of the project is to enhance the operation of Sydney’s existing two terminals. The government of the country needs to meet the capacity of the cruise by supporting tourism. It will be useful for the cultural heritage of the country, and the main focus is given to fulfilling the on-going desires of customers, cooperating with various local operators (Zare Ravasan and Mansouri, 2016).
Verify deliverables: Define the goods and services to give to passengers such as frequent improvement in the sustainability of the operation. Installation of new technology which has been created and steps are taken to solve the international targets. The cruise industry helps society worldwide sustaining 1,180,676 jobs to people.
Verify project stakeholders: classify the stakeholders such as project manager, passengers, customers, communities, environment, etc who can be positively or negatively affected by the project.
Making a Business case: With the given information in assessment one, the NSW government decided to move forward with the investment of project $50 million
Making a statement of work: The objectives, deliverables, and scope have been identified in previous assessment as discussed above as a working contract between a project manager and staff members (Martens and Carvalho, 2017).

Planning: After the approval of the project move forward as per business case, project initiation, statement of work document. At this stage of project management life cycle, project manager divides the larger tasks into smaller one, create project team, and make a schedule for assignment completion.

Certain steps are followed in project planning such as:

Making a project plan: Verify the timeline and schedule of projects involving the project stage, the activities to be performed such as consider sustainability actions, delegation tasks, and responsibilities to project members (Akbar, et. al., 2018).
Making workflow charts: Imagine the processes and to ensure that project members have easily understood the duties in the Cruise project terminal.
Measuring budget and preparing a financial plan by using the cost estimates to consider the amount of cost spend on project
Collecting resources by building a practical team from external and internal talent with necessary techniques and tools such as hardware and software etc.
Expecting risk and possible roadblocks in quality: classify problems that can affect the project during the planning and try to solve such risks and preserve timeline and quality.

Execution: After the completion of planning, project approval has been taken, and developed the team. It’s time to execute or take the action as per the decided plan. The project manager of the cruise terminal at this stage of the life cycle is to carry activities on right track, consolidate timelines, manage project members and it is ensured that work will be done as per plan and timeline schedule (Zachko, et. al., 2017).

The steps can be undertaken at this execution stage are as follows;

Preparing activities and managing work pressure: allocate work roughly of the cruise terminal project to the accurate project members, so that no individual can get burden of the whole work.
Briefing activities to group members: Describe and elaborate the activities to project members, giving required advice about how to complete, and managing training and development programs when required.
Interact with project members, top management, and clients: Give information to project stakeholders at each level.
Controlling work quality; to make sure that project members are meeting their quality and time objectives for activities (Conforto, et. al., 2016).
Organizing budget: regulate investing and carrying the project on track according to resources and assets.

Closure: After the completion of the whole activities of the Cruise terminal development project, then closing the project. At the closing stage, the project manager will give final deliverables, consider the project success, and release resources of the project. When the important project work has done, that does not mean the job of the project manager has finished, there are some significant things to do, covering analyzing what had done and whatnot.

Steps covered in closing the project such as:

Evaluating the performance of the project: Consider whether the objectives of projects were fulfilled on time and as per budget, and the beginning issue was solved with the use of a checklist.
Evaluating member’s performance: Analyse how project members performed, covering whether they fulfill their objectives along with suitability and work quality (Papke-Shields and Boyer-Wright, 2017).
Documenting closure of the project: To make sure that all project aspects are to be completed without any loose ends remaining and giving reports to important stakeholders.
Showing post-execution reviews: Deporting a last evaluation of the project, undertaking into account lessons cultured for the same projects in the future.
Accounting for budget: Assign remaining assets for future schemes (Abyad, 2018).

Conclusion

It is concluded from the whole assessment that Sydney Cruise established a project for initiating a third cruise terminal to decrease the pressure of passengers. The important aim of the development of the terminal is to enhance the operation of Sydney existing two terminals by increasing the capacity for supporting tourism in the country. This requires a complete project management life cycle of projects with an understanding of business management theories and principles. This assessment is based on the previous assessment one with a complete description of principles and project life cycle stages.

References

Abyad, A., 2018. Project management, motivation theories and process management. Middle East Journal of Business, 13(4), pp.18-22.

Akbar, M.A., Shafiq, M., Ahmad, J., Mateen, M. and Riaz, M.T., 2018, November. AZ-Model of software requirements change management in global software development. In 2018 International Conference on Computing, Electronics and Electrical Engineering (ICE Cube) (pp. 1-6). IEEE.
Conforto, E.C., Amaral, D.C., da Silva, S.L., Di Felippo, A. and Kamikawachi, D.S.L., 2016. The agility construct on project management theory. International Journal of Project Management, 34(4), pp.660-674.
Demirkesen, S. and Ozorhon, B., 2017. Impact of integration management on construction project management performance. International Journal of Project Management, 35(8), pp.1639-1654.
Guru, 2020. Phases of the project management life cycle. Available at: https://www.guru99.com/initiation-phase-project-management-life-cycle.html
Heagney, J., 2016. Fundamentals of project management. Amacom.
Izmailov, A., Korneva, D. and Kozhemiakin, A., 2016. Effective project management with the theory of constraints. Procedia-Social and Behavioral Sciences, 229, pp.96-103.
Kerzner, H., 2017. Project management: a systems approach to planning, scheduling, and controlling. John Wiley & Sons.
Kivilä, J., Martinsuo, M. and Vuorinen, L., 2017. Sustainable project management through project control in infrastructure projects. International Journal of Project Management, 35(6), pp.1167-1183.
Martens, M.L., and Carvalho, M.M., 2017. Key factors of sustainability in project management context: A survey exploring the project managers’ perspective. International Journal of Project Management, 35(6), pp.1084-1102.
Meredith, J.R., Shafer, S.M. and Mantel Jr, S.J., 2017. Project Management: A Strategic Managerial Approach. John Wiley & Sons.
Papke-Shields, K.E. and Boyer-Wright, K.M., 2017. Strategic planning characteristics applied to project management. International Journal of Project Management, 35(2), pp.169-179.
Port Authority, 2018. AIRPORT CHECK-IN LAUNCHES AT SYDNEY CRUISE TERMINALS7 FEBRUARY 2018. Available at: https://www.portauthoritynsw.com.au/news-and-publications/2018-news/airport-check-in-launches-at-sydney-cruise-terminals/
Radujković, M. and Sjekavica, M., 2017. Project management success factors. Procedia engineering, 196, pp.607-615.
Zachko, O., Golovatyi, R. and Yevdokymova, A., 2017. Development of a simulation model of safety management in the projects for creating sites with mass gathering of people. Восточно-Европейский журнал передовых технологий, (2 (3)), pp.15-24.
Zare Ravasan, A. and Mansouri, T., 2016. A dynamic ERP critical failure factors modelling with FCM throughout project lifecycle phases. Production Planning & Control, 27(2), pp.65-82.

Introduction

For developing the expansion of business in other countries, international business planning plays a very important role. The organization that has been selected in assessment 1 of this assignment was Woolworths and the organization is trying to make the enlargement of its business in South Korea and Indonesia. For making the enlargement of business there will be some abstracts that are required to evaluate by the management of Woolworth. In the following report, the evaluation regarding the average pay scale will be determined. The following report will also provide ideas about the behavior of consumers of South Korea and Indonesia. The fund transferring process will be examined in the document and many other abstracts will be evaluated before making the enlargement of business in South Korea and Indonesia.

A) The average pay rate for staff in entry-level and managerial roles in your chosen firm’s industry

The research is conducting for knowing the below abstracts which are related to the International strategy of Woolworths Australia:

The average pay role of staff at entry-level: Woolworths need to provide the average salary to people who will involve in South Korea and Indonesia. For making the expansion in South Korea they have to provide 8,590 Won for per hour. It is the average pay scale in South Korea for the entry-level. This payment would be sated approximately USD 7.3 per month. Also considering the full-time job a person could earn 1.5 million in a year. On the other side for Indonesia is IDR 326,830,989 and this amount could be converted into 265,863,199 net earnings. This is the salary range for both Indonesia and South Korea and Woolworths need to provide this entry-level salary to the people who will join the company in South Korea and Indonesia (Kompas, et. al., 2018).

Managerial roles in Woolworths: The managerial roles are important for establishing the entire tasks in an appropriate manner. In terms of international business, Woolworths need to conduct different managerial roles. Planning is the most important managerial abstract which is required for developing an international marketing strategy. Also, the organizing capabilities also need to have in the roles of managers. The manager is also responsible for leading the things in an appropriate manner and making control over the activities related to international marketing strategy (Deng, et. al., 2018).

B)The attitudes of local consumers or businesses towards international firms. You can identify this by reading a range of news articles or listening to podcast news about the country.

The attitudes of local consumers towards international firm

The behavior of South Korean consumers: In South Korea the local consumers are not interested in the domestic process. The demand for foreign services and products is increasing day by day. It is making a great opportunity in front of Woolworths Australia to increasing its overall revenue and establishing better international business with South Korea. On the other side, the consumption behavior of South Korea is to keep changing. In this situation, it is necessary to produce the products according to the choices of consumers (Cole and Mori, 2018).

The behavior of consumers of Indonesia: the growth rate of Australia is increasing and it is making more opportunities for Woolworths Australia to increasing its international market. There are countless opportunities in front of Woolworths that can increase the number of their consumers. The online shopping is very popular in Indonesia and Woolworths can provide online purchasing facilities to the consumers (Engel and Siszek, 2018).

C) How easy or difficult it is to transfer funds to and from the country with particular emphasis on the ability to repatriate funds back to the home country (Australia)

Fund transferring between South Korea and Australia: The south Korean WONS could be converted into Australian dollars. A particular transferring fees need to provide the bank the transaction could be done in an easy way. Skrill is the software that could be used in terms of transferring the fund from South Korea to Australia.

Fund transfer between Indonesia and Australia; The same pattern could be used in the fund transfer process between Indonesia and Australia. It would become easy for Woolworths to send the money by using Skrill.

D) Whether Australian banks have relationships or agreements with banks in that country

Banking terms between South Korea and Australia: There are lots of banking relationships which is running between South Korea and Australia. There are different trade agreements that were found between both countries. In terms of trade and investment, Australia is having better relationships with south Korea. The corporate and institutional banking solutions have opened its first branch in Seoul in the year of 1978 and it is providing transaction facilities between Australia and South Korea.

Bank terms between Indonesia and Australia; Australia is providing similar opportunities of Indonesia to make the use of the World Bank. There are several loan agreements established between Australia and Indonesia. These loan agreements have established between the commonwealth bank of Australia and the Republic of Indonesia. The better banking relationships between Australia and Indonesia are providing great transaction facilities to the people (Capuano, 2018).

E) The number and timing of public holidays in that country or seasons where work may be slower than usual or disrupted

The number of public holidays and session of slower business in South Korea

There are some days on which the government of South Korea has announced holidays and this day are: New year’s day, Korean new year’s holiday, Legislative election day, labor day, children a day, liberation day holiday, etc. Besides these, the final three months of the years are the time that can provide a slower business rate to Woolworths Australia. The company needs to apply better planning for growing their business in that particular season (Naibaho and Rhayu, 2018).

The number of public holidays and session of slower business in Indonesia

The government of Indonesia has maintained some of the holidays like on the new year’s day, Lunar new year, Prophet’s Ascension, Nyepi, and Good Friday too. The government has announced a holiday these days. Through the COVID-19 pandemic, the slower rate of the business is increasing in Indonesia too. After this situation, there is a hope that the Indonesian economy would increase its sales in terms of providing business opportunities to Woolworths Australia (Haugtvedt, et. al., 2018).

F) The current GDP, interest rate and inflation rate in that country

South Korea

Current GDP: According to the reports the GDP of South Korea has stated $1.trillion in the year 2019 and now it is $2.308 trillion.

Interest rate: South Korea is containing an interest rate of an average of 3.04 percent from the year 1999 till 2020. This rate has reached a height of 5.25 percent in October 2000.

Inflation rate: In the year 2019 the inflation rate was 0.38 percent and now in the year 2020 it is remaining 0.27%.

Indonesia

Current GDP: The GDP of Indonesia is almost reaching to 970.00 USD Billion within the end of the year 2020. According to the reports, the GDP of Indonesia could reach the amount of 1150.00 billion in the year of 2021.

Interest rate: The average interest rate which is running in Indonesia is 6.89% from the year 2005 to 2020. It has become higher in the year of December 2005 and the rate was recorded at 12.5%.

Inflation rate; At the present time, the inflation rate of Australia is remaining 2.87% and in the year of 2019 the inflation rate was 2.82% (Chen, et. al., 2018).

Conclusion

Based on the above study, it could be concluded that the better involvement of strategies and planning is required for the international enlargement of a particular business. The above report is related to the international business practices of Woolworths. It has explained about the consumer behavior and attributes related to South Korea and Indonesia in which the organization is thinking about the enlargement. The above report has also provided ideas about banking relationships between these countries. Also, the illustration regarding the whole GDP, Inflation rate, and interest rates has been made in the above report. The above document has also provided an idea regarding the transaction of funds between both countries.

References

Capuano, L., 2018. International energy outlook 2018 (IEO2018). US Energy Information Administration (EIA): Washington, DC, USA, 2018, p.21.

Chen, C.C., Chen, C.W. and Tung, Y.C., 2018. Exploring the consumer behavior of intention to purchase green products in belt and road countries: An empirical analysis. Sustainability, 10(3), p.854.

Cole, T.J. and Mori, H., 2018. Fifty years of child height and weight in Japan and South Korea: Contrasting secular trend patterns analyzed by SITAR. American Journal of Human Biology, 30(1), p.e23054.

Deng, P., Liu, Y., Gallagher, V.C. and Wu, X., 2018. International strategies of emerging market multinationals: A dynamic capabilities perspective. Journal of Management & Organization, pp.1-18.

Engel, L.C. and Siczek, M.M., 2018. A cross-national comparison of international strategies: global citizenship and the advancement of national competitiveness. Compare: A Journal of Comparative and International Education, 48(5), pp.749-767.

Haugtvedt, C.P., Herr, P.M. and Kardes, F.R. eds., 2018. Handbook of consumer psychology. Routledge.

Kompas, T., Pham, V.H. and Che, T.N., 2018. The effects of climate change on GDP by country and the global economic gains from complying with the Paris climate accord. Earth’s Future, 6(8), pp.1153-1173.

Naibaho, K. and Rahayu, S.M., 2018. Pengaruh GDP, Inflasi, BI Rate, Nilai Tukar Terhadap Non Performing Loan Bank Umum Konvensional Di Indonesia (Studi pada Bank Umum Konvensional yang Terdaftar di Bursa Efek Indonesia Periode 2012-2016). Jurnal Administrasi Bisnis, 62(2), pp.87-96.

Assessment 2 (Case Studies B)

Case study B

Issue

The issue that has been indicated within the retainer and cost agreement followed in law practices and legal obligation. The legality and professional practices will be held to ensure the amount in relation of legal cost will be reaches on the monthly basis. The cost agreement has been managed and followed as per the law professional uniformity act 2014 division 4 schedule 1. As per the law society of the western Australia the cost agreement has been requited to avoid the uncertain circumstance that has been created by the retainer. While creating the cost agreement the standard lawyer and retainer is required. The explanatory notes and cost disclosure to the client with the retainer agreement for implementing cost agreement eventually. In Shaw v Yarranova Pty Ltd and Anor, the retainer is not confined and established that leads to inconsistency and the solicitor cost will be bear by the client itself and establishing the absence of the retainer. The cost agreement provide certainty to the client and lawyer agreement and also disclosed the prevailing legal cost to the solicitor and the third party. But with the absence of the retainer agreement the cost agreement is not complete. With reference to the chosen case it has been facing certain challenge in absence of retain agreement. The court request to presumed the retain agreement for enhancing cost agreement and cost estimation and liability will be meet effectively on time. The issue with relation to the cost and retainer agreement is that the requirement and accessibility is essential in every legality cost with the client. As according to legal professional uniform law all the law practices with client will be develop through meeting all the disclosure and the cost estimation based on legal cost and the billing procedure can be planned through retainer agreement. The retainer agreement will possess certain litigation plan for managing the billing procedure and help in reducing the legal bills. Hence, these are issue that has been precisely discussed in the following case study based on retainer and cost agreement.

Rules

The rules that has been applied in the formulation of the cost agreement with prior to retainer agreement. The cost agreement and control can be managed through using the retainer agreement. The retainer agreement is very important document that has been considered and contracted as according to the law society of western Australia. The cost agreement and retainer will tend to help in monitoring each cost and legality factor in the contract or an agreement with the client. The discussion of the legal cost and incurred billing based on the running case will be budgeted and formulated through retainer litigation and legal plan. The litigation and risk can be measures through using the retainer agreement measurement, through looking into the legal cost, billing related to it, staff cost and the other expense that has been incurred during the meeting of the case. All the cost has been completely scanned and managed and by the retainer to reduce the chances of case failure as well as cost increment. So that solicitor liability will be decrease. As per the certain case discussed in the Victoria law society that disclose the importance of the cost agreement significantly with the retainer agreement. The cost agreement and retainer agreement will be helpful in clearing the disputes in between the client and the lawyer by delivering all the cost detail and functioning that has been take care during handling the cases of the client. The retainer has been proceeding with certain principle and the polices that include the division 3 all disclosure of the document based on the cost agreement. The cost has been clarified that is paid by the client to the law firm for managing all expenses. Hence, these are certain rule that can be accessed in the retainer and cost agreement.

Application

The application that has been applied in this case will be the legal profession uniform law act 2014 and the application of certain cases that has been implied in this case. In the retainer and cost agreement has to followed certain application for forming the agreement. The cost agreement includes the basic application and management for applying the legal cost of the firm. The cost management is essential for managing the cost of the law firm that has been liable to solicitor. The retainer has been contracted and presumed whenever required, the legal professional and staff expenses is acquired so that all the expenses will be meet. The retainer estimates and litigate the cost risk, legality obligation and the billing reduction methods for implementing the aggregate cost of the firm. The retainer played a vital role in formulating all the agreement with the third party. The negotiation and other document have been evaluated and embed changes in the cost agreement. The lawyer and the professional duties under the retainer-cost agreement. The lawyer should act in the professional manner and make sure all the information should confidential with regards to client, the law firm should maintain the relationship and afford to deliver good advice and manage cost of the consultancy. The professional should avoid the conflict interest after implementing the certain agreement between the profession and service consultant. The retainer formulated all the legal binding and document for future purpose and also clarify all the objective of the specific relationship of the service that has been proposed by the consultant. The disclosure and mutual consent have been required for successful relationship between client and lawyer or any professional. As if any issue arises in the contract then the retainer-cost agreement is the base to resolve the case.

Conclusion

The legal profession uniformity act is essential for building significant, sustainable and reliability in the affair in between client and the professional while handling any cases or serving advices and consultation to client. As after learning all the system and clauses withhold to the lawyer and client relationship agreement. The retainer-cost agreement is the agreement that has been formulate to control and manage the high yield risk associated with legal cost and billing of the expenses that has been incurred during the consultancy period and the certain disclosure has been implemented and structured in the line of the retainer agreement polices and procedure. The law firm of Victoria has been accepted that retainer is must requirement for being in the contract with any professionals. In the presence of the retainer the conflict has been resolved, cost has been managed, billing has been reduced, compliances developed, commitment meet and the client does not able to cheat on the basis of the legal cost liability. The profession and lawyer will implement such agreement while indulging in certain agreement and issue based on the case that they are handling. In terms of conclusion to retainer-cost agreement the client should ensure all their rights to fulfill and the lawyer is being liable to discharge their duties and rights as well in completion of the certain deals and commitment. As per legal profession uniformity law act, it has been mandating the policies to have the retainer with the cost agreement and if in any case this has no being meet the court asked to presumed the retainer in any circumstances.

References

“CIVIL PROCEDURE ACT 2010”, Www5.Austlii.Edu.Au (Webpage, 2020) http://www5.austlii.edu.au/au/legis/vic/consol_act/cpa2010167/

“LEGAL PROFESSION UNIFORM LAW APPLICATION ACT 2014”, Www5.Austlii.Edu.Au (Webpage, 2020) http://www5.austlii.edu.au/au/legis/vic/consol_act/lpulaa2014406/

“Legal Compliance – Law Institute Of Victoria”, Liv.Asn.Au(Webpage, 2020) https://www.liv.asn.au/Professional-Practice/Compliance/Legal-Profession-Uniform-Law/Legislation

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