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SITXHRM002 – Roster Staff

Assessment 4 – Written Assessment

Trainee Name 

 

 

Trainee ID Number 

 

 

Trainer/ Assessor Name 

 

 

Submission AttemptAttempt 1 –Attempt 2 –Attempt 3 –

 

Trainee Declaration:

“I hereby certify that:

  • This assessment is my own work based on my personal study/research, in my own words.
  • I have cited all sources and material used to assist my research for this assessment.
  • I have not copied or plagiarized any part of this assessment from another student.
  • I or any other student has not submitted this assessment previously.
  • I have kept a copy for my own records.
  • I am aware of the availability of reassessment consistent with the Institute’s Reassessment Policy.
  • I understand my right to appeal the assessment or reassessment outcome, as per the Institute’s Complaints and Appeals Policy.

 

Trainee InitialsDate
  

 

Questions
1Under most awards and enterprise agreements, what paid leave are full-time and part-time staff entitled to?
Under most awards and agreements of enterprise, part-time and full-time employees get 4 weeks of yearly leave for every period of 12 months accurately worked (Andrews, et al., 2016).
2Identify 2 ways rosters may be communicated to staff.
Two ways in which rosters might be communicated to all the members of staff are given below:

1. By Electronic methods like checking out and check-in technology

2. By Manual sheets of time that record the working hours and sheets of time of all the employees (Andrews, et al., 2016).

3Detail 4 difficulties that a manager will face when preparing rosters, along with potential ways to alleviate these difficulties.
Four difficulties that the manager will face are given below:

1. Shortage of the employees – The simple solution is for calling in the backups, deliberate pay the amount of overtime and cancels all the off days.

2. Overscheduling – To mitigate this issue, the manager must try for giving the employees around 12 hour period between their shifts.

3. Disorganization – For this, the employees must find the complete-featured software of the time clock that provides the resources and flexibility that they require for creating an accurate schedule that is appropriate for all individuals.

4. Turnover of employees – The manager should implement all the changes such as open interaction and communication, positive gratitude etc.

 

4List 5 points to consider which are critical to creating staffing rosters to meet the operational demands of a department, event or organisation.
Five points are given below that should be considered:

1. Make appropriate projections

2. Make sure proper and accurate balance in recruitment or staffing

3. Be ready for some special situations

4. Given sufficient off time between working shifts

5. Utilize pilots for new service or product launches

5Explain why you may have to allocate different hours to different staff members

ie (FullTime/Part-Time/Casual)

Allocation of work permits for the strategic and efficient management of all the tasks at the workplace. This gives further ease in overlooking the projects while making sure maximized efficiency and labour and resources are assigned at different hours and in a very impactful manner (Ibironke, et al., 2013).
6 

Match the common business terms with the appropriate definition or abbreviation.

 

 

Rostered day off The cost of staff employed
Roster Hours that the business is open
Labour cost A financial plan
Sick leave Industrial agreement between employees and employers setting out terms and conditions of employment and salary levels
Peak period Unpaid 12 months leave to care for child
Hours of operation Conditions of employment negotiated for an industry
Budget RDO -24 hours respite from work
Award Time of high demand
Maternity Leave A plan that organises staff
Award rate/wage SL – Staff member is absent from work due to illness
   
7How often should you complete your time sheet – why?
We should complete our sheet of time every day, precisely at the starting and at the last of the day of working because timesheets help record the time consumed on a particular activity or task, client or project (Ibironke, et al., 2013).
8 

1. Use the format below to complete the roster of this employee

  • You work for Elmo’s Restaurant at a Grade 5 chef. Your hourly rate is $17.03
  • You are employed on a full-time basis and work 38 hours a week.
  • You are employed under the Hospitality Industry – Accommodation, Hotels, Resorts Award 1998
  • You receive one 30 minutes unpaid break per shift
  • The pay week is Monday 1/10/08 – Sunday 7/10/08
  • On Monday 1/10/08 you started work at 6 am and finished at 2.30pm
  • On Tuesday 2/10/08 you started work at 6 am and finished at 4.30pm. You did 2 hours overtime (rate of overtime pay is time and ½)
  • On Wednesday you had an RDO
  • On Thursday you worked a 6-hour shift starting at 5 pm. Remember to add on 30-minute unpaid break
  • On Friday you worked from 3 pm – 11.30pm
  • On Saturday you worked 3 pm – 11.30pm Your penalty rate for this shift is time and a quarter
  • On Sunday you had an RDO

 

Roster

 SunMonTuesWedThursFriSat
Time inRDO6 am6 amRDO5 pm3 pm3 pm
Time OutRDO10 am11 amRDO8 pm6 pm6 pm
Meal Break 30 min30 minRDO30 min30 min30 min
Time inRDO10.30 am11.30 amRDO8.30 pm6.30 pm6.30 pm
Time OutRDO2.30 pm4.30 pmRDO11 pm11.30 pm11.30 pm
Total Hours6 hrs. $102.188 hrs. $153.426 hrs. $102.18 6 hrs. $102.186 hrs. $102.186 hrs. $102.18

 

32 hours

9How would you communicate your roster to ensure everyone knows when they should be working?
Every employee could be organized for receiving communications of the roster by text messages or emails. Once the roster is accomplished, we are required to communicate and publish the roster (Kotler, 2018).
10What is the disadvantage of informing staff of their hours by posting the staff roster on the staff notice board?
It could spread the information of the staff publicly to other employees also which could breach the privacy of staff and employees (Kotler, 2018).
11What records must be kept by an employer and for how long?
The records that should be kept by the employer are the details of the previous experience of the employee, joining date in the present organization and all referrals from past colleagues and managers, id number of employee, week of work, and policies of leave. All these records are kept for three years afterwards the date of the previous entry created therein.
12Answer the questions below according to the National Employment Standards
What are the maximum weekly hours of work an employer can request an employee undertake?38 hours
What are employees entitled to Parenting Leave entitlements?Up to the duration of 12 months unpaid leave
How much notice must an employee give to an employer before taking unpaid parental leave?10 weeks
What rights does an employer have regarding requiring employees to work on public holidays?Employees do not have to do work on public holidays.
13What is the minimum hourly wage for the following positions according to the Hospitality Industry (General) Award 2010
Cook

Grade 1

$20.22
Food and Beverage Attendant

Grade 3

$20.22
Food and Beverage Supervisor$23.42
14According to the Hospitality Industry (General) Award 2010, what allowances must be paid in the event of:
Overtime of more than 2 hours, without notification 

200% of the normal rate

 

 

A cook who is required to use their own tools 

$1.86 per day and $9.11 per week

 

An employee required to start earlier than their shift, before their normal method of transport is available$0.85 each kilometre
A staff member required to perform first aid duties as part of their job (who holds a first aid certificate$10.79 per week
15According to the Hospitality Industry (General) Award 2010, what rates must be paid to an employee required to work overtime?
150% of the rate of pay for the initial two hours duration of overtime and double their ordinary rate of pay for the next of the overtime.
16According to the Hospitality Industry (General) Award 2010, what are the minimum shift hours a part-time employee can be offered per shift?
The minimum hours of shift the part-time employee could be offered per shift are three successive hours.
17According to the Hospitality Industry (General) Award 2010, what are the mandated breaks an employee can take in their shift?
 

The mandated breaks that the employee could take in their particular shifts are for 30 minutes unpaid break meal (Sutherland, 2013).

18According to the Hospitality Industry (General) Award 2010, what is the maximum allowed shift hours for a full-time employee and the mandated breaks between shifts?
 

The maximum allowed hours of shift for the full-time employee is eight hours or more than that and they are entitled to the 30 minutes unpaid and 20 minutes paid breaks between shifts (Sutherland, 2013).

19According to the Hospitality Industry (General) Award 2010, what are the maximum allowed shift hours for a part-time employee and the mandated breaks between shifts?
 

According to the Hospitality Industry(General) Award 2010, The maximum allowed shift hours for a part-time employee is between 5 to 6 hours and the mandated breaks between shifts will be 20 min. of unpaid break which is mandatory to be given to part-timers

 

 

 

 

20List 5 different social and cultural considerations you should take into account when organising rosters
 

 

Social and cultural considerations you should take into account when organising rosters are:

·         Mentioning annual leaves

·         There should be mention about the public holidays.

·         There should be mentioned maximum hours allowed for a shift

·         Mandated breaks allotted

·          There should be mention whether the staff is on the permanent or contractual basis

 

 

 

21What are some options for distributing rosters to staff? List 2
The distribution of rosters to staff is necessary because it helps in knowing their duty timing and their work, some options of distribution are

·         Always plan your roster before adding the name of the employee

·         Always share the schedule with the whole staff

·         Always fill busy shift to most experience staff of employees

 

22List 5 advantages of using a rostering software program when creating rosters?
The 5 advantages of using a rostering software program when creating roasters are

I.        It balances the employee versatility

II.        There will be a shift in inequality

III.        There is training consolidation

IV.        Balancing of skills of employees

V.        It will help in tracing records of absenteeism without doing any paperwork

 

23List the definition for the following types of leave and their entitlements.
CARERS:  the leave given when you temporary leave your job and do full-time care for who your care for.

COMPASSIONATE LEAVE:  this leave is given in an emergency or in of loss of the family member

ILLNESS OR INJURY:  leave given to the employee when the employee is ill or gets some injury

LONG SERVICE: this leave is entitled to 8 weeks of paid leave.

REHABILITATION OF INJURED WORKERS: leave provided to the employee to return to the job which they had before the injury.

STUDY: leaves which are provided to an employee for further studies  

RECREATION:  leaves which are provided for taking some rest from the job after continuous work.

 

 

24Why is a good roster important in controlling staff costs in a business?
A good roster is important because it assigns the required number of employees at a particular time this will reduce the cost of employees and helps in controlling staff.

 

25a)    What is a wage budget?

b)    How does a wage budget affect a business?

c)    Why is it important for departments to be involved in the rostering process?

a)    A wage budget is a money designated and assigned according to the work of employees.

b)    Wage budgets help in allocating money and estimating revenue and plans and restrict any unnecessary spending.

c)    It is important to involve all departments in rostering process because it will help in maintaining the workload and staff management for each department

26As a hospitality business, when would you employ the following staff and what factors would you need to consider when paying them?

a)    Permanent Staff

b)    Casual staff

c)    Contractors

 

a) PERMANENT STAFF-  payment should be fixed and according to their workload

 

b) CASUAL STAFF-  payment should be given according to their work performance

 

c) CONTRACTORS- payment should be given according to their knowledge and experience (Weber, 2017).

27In addition to legal requirements, many businesses have their organisational policies which impact the preparation of staffing rosters. List 3 policies that could affect rostering?

 

 

Policies that should be in mind while preparing a good staffing roster that could affect

I.        Mention of holidays

II.        Length of each shift

III.        Mentioning employee size

28Explain how rostering could impact on the success of a business, in particular, if the employees are on single or multiple awards or enterprise agreements?
 

 

A good roaster helps in keep track of each employee and their performance as well which help in growth of business and good roster contain detailed view of wage budget which help in maintaining the records of salaries and compensation of each employee which leads to success of any business and helps in smooth run of business  (Weber, 2017).

 

Assessor Use Only

 

Assessor Comments

 

 

„   Satisfactory (S)                                                                  „   Not Satisfactory (NS)

 

 

 

Assessor Signature: _______________________________            Date: _____________

 

References

Andrews, S., Bare, L., Bentley, P., Goedegebuure, L., Pugsley, C., & Rance, B. (2016). Contingent academic employment in Australian universities. LH Martin Institute, 1-19.

 

Ibironke, O. T., Oladinrin, T. O., Adeniyi, O., & Eboreime, I. V. (2013). Analysis of non-excusable delay factors influencing contractors’ performance in Lagos state, Nigeria. Journal of Construction in Developing Countries18(1), 53.

 

Kotler, P. (2018). Marketing for Hospitality and Tourism, 5/e. Pearson Education India.

Peterson, J. (2015). An Archive of Simple Ledgers Featuring the e2 um-mi-a (k),‘House of the Master,’at Old Babylonian Nippur: The Daily Rosters of a Scribal School?. Aula Orientalis33(1), 79-113.

 

Sutherland, C. E. (2013). Complexity and simplicity in Australian enterprise agreements: a content analysis of agreements in the higher education and fast food sectors, 1993–2011 (Doctoral dissertation, Monash University).

 

Weber, L. (2017). The end of employees. The Wall Street Journal2.

Assessment Task 1

Written questions

Question 1

(1.1). the policy and framework for disabled persons in the workplace are:

They have the right to work equally

The right of getting equal opportunities and favourable conditions for doing work

Disabled persons will also get equal access to technical as well as vocational training

(1.2)  the organization policy or procedure that applies to the workplace for a disabled person are:

Disabled people should get equal opportunities for promotion in the workplace.

Disabled people will get according to the strengths that they possess and giving them a comfortable environment so that can work efficiently.

Question 2

(2.1)  firstly you should find out the issue and then research about issue and causes of that issue and determine the solution best suitable for the issue, present the solution to your colleagues and take feedback from them and then analyze feedback and make changes accordingly.

(2.2)

Mind mapping: it is a technique in which a person makes a diagram of all task, concepts, and related ideas which is all around his one their central idea or theme.

The six thinking hats are techniques that help in boosting the critical thinking of a person these hats are logic, emotion, caution, optimization, creativity, and control.

Question 3

(3.1)  5 advantages of team problem-solving in the development of solutions are

Creative ideas of different people

Better risk handling

Better communication

Workload will get distributed among members

Better feedback on the solution

(3.2) 3 disadvantages of team problem-solving in the development of solutions are

Different approaches to problems among the members on which they do not get convinced

Unequal participation of team members

Question 4

(4.1) Basic steps in decision-making processes are:

Firstly whether the decision you are making is needed or not

Then before applying the decision thinks about possible outcomes because of the decision

Always makes decisions that minimize the risk for you as well as for others.

(4.2)

A decision tree is a model in which we visualize the possible outcomes and consequences from which we can create alternative ideas of creating and analyzing the decision without risk or less risk.

Decision tree analysis is an identifying process of finding out the risk factors and problems in decisions and finding out alternative and better decisions.

(4.3)

Bounded rationality: it is the barrier of humans because we are bounded by our thinking and limited source of information which sometimes leads to the satisfactory decision not best.

Escalation of commitment: it is a great barrier because sometimes we do not move on from our past decisions and we try to self justifies which leads to barriers in decision making.

Question 5

Desktop research: – it is a way of research for identifying issues in this method we try to find issues from our data that is already present in this no new data is collected for finding issues we use existing data which was collected to make our research effective.

Stack consulting:- it is the way of finding issues in which stack holding is a mutual relationship for their benefits

Question 6

(6.1) An organizational requirement is nothing but plans or goals that the organization wants to achieve in the future. The vision and also priorities of an organization are requirements.

(6.2) the organizational requirements for development are the effective ways in which an organization develops as a whole so it is important to manage the organization’s goal and vision and always take feedback on how it is working and manage the negatives and work on them in a positive attitude.

(6.3) The structure of development should be simple always focus on the vision that we set for the organization and take feedback at regular intervals so the faults can be managed properly and efficiently.

Question 7

(7.1)  the purpose of the approval process is important because this helps in identifying the errors for all before they start their work and can do work or tasks inefficiently way.

(7.2)  the development of the approval process should start with assigning approvers who have a right of approving work and rejecting it according to individual performance and then submitting the work to the final approver after improvement from approvers then you can publish that work.

 

Assessment Task 2

Project

Implementation of project

For implementing the project, the organization has to follow the set process and the required legal formalities. There will be a clear identification of the task which needs to be implemented. The scope of the process of problem-solving will be determined Identification of complex issues according to the prevailing job role and then consulting it with the relevant stakeholders. Documentation of task objectives and the risk involved in it Then, research the required legal framework and work according to mitigate any future contingencies. Calculation of required sources will be done and presenting them in front of the stakeholders. Leading solution development process regarding the issue identified. An ideation session will be conducted with the said stakeholders. By using critical thinking and brainstorming approaches, an evaluation of formulated solution will be done for checking the advantages and limitations of the proposed solution. After that, there comes a process of decision-making in which the ideal solution for the issue will be selected (Theobald et al., 2018). The same will be proposed in the brief for presenting it to the relevant stakeholders Developing the feedback by registering them into the feedback register and maintaining it systematically for further use of the organization Refining of the proposal which was based on the registered feedback. At last, seeking approval from the required authorities for implementing the solution In this way, the implementation of the project will be done. The whole process will be done systematically by consulting the relevant stakeholders. Communicating with the employees of the organization time and providing the necessary details. Proper management will be made for the given project and for resolving the issues. It is important to separate the facts from the opinions. Determination of process should be done wherever the existence of issue is found analyzing the procedures and policies of the organization. Discussing it with the team members and whoever is involved in gathering information. Defining the problem in specific terms Gathering all the required information for solving the problem (Cletus et al., 2018)

 

Training program

For conducting the training program it is important to keep the following things in mind-

Getting employees on board- before getting into the issue, it is important to confront the problem first. It is important to remind the employees that, the most significant thing here to assess will be the ability to solve the problem, and by confronting the issue they will understand it from within which will aid in sharpening their problem-solving skills. Their process of observation will become more prominent and they can work even more effectively.

Training employees to be alert for ancillary skills- it should be taught that focusing on personal growth is the key to enhancing the skills of an individual. The person should be creative, knows how to communicate, and should possess the curiosity to get involved in the task. The employees should reflect a feeling of coordination and collaboration in order to work in a team. The employee should be persistent and attentive in any case.

Providing practical approaches while providing training- by using real-life problems and considering real-life examples would be perfect to train the employees. Defining the problem clearly and going into depth about it. Budging the employees for exploring the given alternative and not just sticking to a set process.

Simplifying the process- the problem should always be divided into five steps for getting a simplified solution. First of all, there should be proper identification by structuring the whole issue, then brainstorming the possible solutions for the problem, making a decision, implementing it, and at last monitoring the outcome.

Role play

WHS officer- good morning all of you

Team members – good morning sir

WHS officer- I hope you all are doing well we are gathered here to discuss the solution to complex issues that arose in the workplace.

Team members – what are complex issues?

WHS officer- some of the complexities at work includes gross misconduct, like harassment or getting into the workplace drunk. The resolution will be depending upon the type of issue we are facing. Every type of issue will need a different approach.

Team members – how can we resolve these types of issues?

WHS officer- we will go deep into the problem for identifying the main issue. Analyze it and communicate the issue with the relevant parties involved. A discussion will be conducted for resolving the issue. Brainstorming techniques will be taken into consideration for finding a viable solution to the problem. Again, consulting it with the relevant stakeholders and making the final decision. Then, implementing the solution and getting the outcomes.

Team members- what are our job responsibilities?

WHS officer- my job responsibility is to manage the whole process of implementation of this project from identification of the issue to resolving and implementing it. You all need to understand the problem clearly and the risks involved in it. Do proper research on the legislative requirements for mitigating any future contingency. Calculate the required resources. We want your feedback on the proposal made.

Team members – okay sir, we got the clue about the required subject. We understood all of the details shared by you.

WHS officer- thank you so much for joining me. Mail me if there are any further queries.

Team members- we will, thank you, sir.

Roleplay

Manager- good morning all of you.

Team members- good morning sir.

Manager- I hope you all are doing good. I would like to tell you that we all are gathered here to talk about the job responsibilities each individual possesses. As we are working on the given project I am here to assign you your responsibilities.

Team members- what will be our responsibilities?

Manager- you all are being assigned for completing this project. No doubt, I will be assisting you wherever you need me in any of the given tasks. I will provide you with all the required details and information about your roles and responsibilities.

Team members- who will supervise us?

Manager- I will be there at each stage for supervising you all. It would be my responsibility for assisting you in each task. Along with that, I will check your overall performance and will provide you with the necessary feedback which you all have to take seriously. I want you all to share your respective idea on the project implementation.

Team members- okay sir; we will make sure to make the project work. The complex issues could be resolved by taking proper actions and making the management a little more strict by imposing penalties and a set of rules.

Manager – okay, we will consider your thoughtful approach. thank you so much for being a part of the discussion.

Team members- welcome sir, thank you for inviting us.

Activity 1

Scope problem-solving process

Template 1

Scope problem-solving process
The complex issue for resolution
Complex issues are those which we face in our day-to-day life which has multiple solutions, we face some of them in the workplace. For resolving these issues it is important to keep your eye open and make sure to complain about the same. The issues identified in the workplace are gross misconduct, using slang/ informal/abusive language during working hours, arriving office drunk, etc.
Tasks objectives and risks involved in pursuing the identified issue
There are five core steps within the risk identification and management process. These steps include risk identification, risk analysis, risk evaluation, risk treatment, and risk monitoring

There are five methods for the identification of risk and the management process. They are risk identification, risk monitoring, evaluation of risk, analyzing risk, and risk treatment. Here the objective of the task is to resolve the complex issues present in the organization. the risks involved are workplace bullying, violence, stress, fatigue, harassment, depression, anxiety, and occupational violence. Some of the employees might get affected a lot and there could be a possibility of miscommunication of information.

Legislative framework and organizational policy or procedures applicable to the identified issue
Legislative frameworks and the policies used in an organization that are taken into consideration are-

Management of employee performance and discipline.

Work health and safety.

Following government norms, rules, and regulations imposed by them.

Abandon the use of drugs and alcohol.

Unnecessary use of social media.

Anti-discrimination.

Equal employment opportunity for all.

Using the company’s property accordingly.

Occupational health and safety factors.

 

Resources required for the solution development process
The resources needed for solving the development process include land, human resources, good communication facilities, fixed place and property, raw materials, labor, capital, education, market, power sources, finances, commerce, infrastructure, etc.

Proper management and implementation will be the essence of the project.

 

Activity 2

The lead solution development process

Part A

Ideation session

Under the ideation session, the following points will be taken into consideration for resolving the issue-

Ask the right question by innovating a strong focus on your audience, their requirements, and your thoughts and opinions about the concern.

Thinking beyond the obvious solution and enhancing the thought process. Getting feedback and ideas from the employees will help you out. It will help in getting a potential outcome.

Bringing everyone’s perspective together will aid in the strengthening of your team

There should be transparency in the discussion and uncovering the unexpected innovation areas.

Creating a good volume and variety in your options of innovations.

Getting obvious solutions out of your mind and trying to drive your team beyond that (Knight et al., 2019).

Outcomes of the ideation session

Outcomes of the ideation session
Ideas or solutions discussed to resolve the complex workplace issue
Making separate management for complex issues

Employees should communicate with the management as soon as possible if they face any issues.

The name of the employee will be kept confidential so that they feel free to share their problems.

Advantages or limitations of formulated solutions or ideas
Advantages- 1. proper management

Employees will be able to organize their time efficiently and effectively.

They will learn to prioritize their work and will get to know how to plan, and execute the strategies.

Potential to think outside the box.

Developing abilities for addressing risks.

Employees will understand how to work under pressure.

It aids employees in understanding interdependency.

It allows employees in implementing required adjustments.

Limitations- 1. Management may become stringent which can affect the culture of the organization.

Employees may feel bounded and restricted.

Lack of communication

Most viable solution and basis for selection
Making separate management for such complex issues. If any of the employees face any of the issues they will report to the management as soon as possible and corrective measures and actions will be taken promptly for the same.
What decision-making processes were used to select the most viable solution?
Brainstorming and critical thinking aid in making the team select the most suitable solution for the issue stated.
How did you ensure that you articulate ideas and requirements clearly and persuasively using techniques appropriate to the audience and environment?
By conducting an inclusive meeting, under which every member of the team feels free to share their respective ideas and opinions.
What questioning and listening skills do you apply to elicit the views and opinions of others?
Letting everyone speak first and listening to them patiently will help the process. It aids in promoting the willingness to communicate. By avoiding interruptions and pre-judging. Considering the opinions and ideas of every employee at the same time and making them feel valued. This makes them more involved in the discussion and they will feel free to share their different ideas (Kane et al.,2021).

 

 

Part B

Brief on the proposed solution

Purpose
For resolving complex issues in the workplace. A project has been madde for implementing the resolution process for the said concern.
Main body
1. Identify the problem

It is important to get into the problem from within and analyze it carefully for understanding it. A single issue can cause many problems. So, it should be mandatory to first identify the issue and its root cause of it. One should try to think about the people who get affected by the problem by listening and observing them.

2. Identification of alternative solutions.

There is a need of brainstorming all of the possible solutions for resolving the concerned issue. Asking for feedback and opinions from everyone who is affected by the problem will give a very apt solution to the problem. Surveys and research can also be used for generating new ideas.

3. Evaluating solutions.

After listing all the available alternatives, there comes the process of evaluation. It can be done by assessing the positive and negative consequences of each available option which were defined in the previous step. Analyzing and comparing all of them in terms of everything and then proceeding further (Fontana et al., 2015).

Selecting the most solution

After evaluating the solution, it is time to decide the most suitable and apt solution for the said concern. By keeping every factor in mind, the most suitable option will be selected.

5. Implementation of the chosen solution.

After selecting the required option, the next step comes will be the implementation of the solution which can be done by developing an action plan. Defining targets and separating them into measurable goals for monitoring the process of implementation. Defining and setting timelines for it, then communicating the plan to everyone. At last, developing channels of feedback were used during the whole process.

6. Monitoring progress and making adjustments accordingly.

It is very significant to keep an eye on your project and its progress. By continuously measuring it for ensuring that your proposed solution is working. Gathering data and feedback for the same from everyone for determining if the solutions meet your expectations or not (Colbert et al.,2016).

Conclusion/ recommendation
It can be concluded that by proper management and implementation process all the complex issues can be resolved. Different issues may need different approaches but the same method.

 

Email –

To: manager
Cc: supervisor
Bcc :
Subject: requesting a feedback
Respected sir,

This is to inform you that we have made a proposal plan for the complex issues found in our workplace. We have mentioned every detail of the said resolution. The proposal includes everything from the identification of issues to their implementations. We have also consulted the relevant stakeholders for the same.

Therefore, we would like to request your feedback on the proposal. We have attached the file, kindly go through it.

 

 

Activity 3 – refining solution for implementation

Part A- feedback register

Issue no.DescriptionRaised byAction progress notesStatusData resolved
1.Gross misconductemployeeTaken into consideration, will implement the resolution soon.Will be implemented soon.The resolution process is on pace.
2.Arriving at the office drunkManagerStrictly prohibited.Implemented.Resolved.
3.Using slang and abusive languageTeam leaderTaking corrective actions.Implemented.Resolving (Phillips,2016).

 

Part B- refining proposal

The feedback received from the employees, manager, and team leader reflects very serious issues that need to be taken into consideration. These issues can not be neglected. Separate management will be made for resolving these kinds of issues. The gross misconduct under which a case of bullying was informed. We will be forming an anti-bullying team in the office and will start hiring the team for the same. We have got the information about using slang and abusive language on the office premises, it would be announced soon and will be mailed to every employee for that matter. A penalty will be imposed on the person who is found out using abusive language on the premises.. direct termination will be done in case any of the employees arrive at the office drunk. All of the rules will be followed strictly and there will be a gradation in the current plan in which we will include all of these concerns (Bonaccio et al.,2016).

Part C- seeking approval for implementing the solution

Mail

To: Manager
Cc :
Bcc :
Subject: to get approval in order to implement the proposed solution.
Respected sir,

This is to inform you that I have checked the whole project and consulted it with the relevant stakeholders. The project was intended to be made for resolving complex issues.  Certain changes were made after getting feedback from you. The proposal is being updated now.

Hereby, I request you to approve the proposal so that we can proceed further and take corrective measures for implementing it. I have attached all the required files and documents. If you have any queries, contact me.

 

 

 

 

References

Bonaccio, S., O’Reilly, J., O’Sullivan, S. L., & Chiocchio, F. (2016). Nonverbal behavior and communication in the workplace: A review and an agenda for research. Journal of Management, 42(5), 1044-1074.

Cletus, H. E., Mahmood, N. A., Umar, A., & Ibrahim, A. D. (2018). Prospects and challenges of workplace diversity in modern day organizations: A critical review. HOLISTICA–Journal of Business and Public Administration, 9(2), 35-52.

Colbert, A., Yee, N., & George, G. (2016). The digital workforce and the workplace of the future. Academy of management journal, 59(3), 731-739.

Fontana, R. P., Milligan, C., Littlejohn, A., & Margaryan, A. (2015). Measuring self‐regulated learning in the workplace. International Journal of Training and Development, 19(1), 32-52.

Kane, G. C., Nanda, R., Phillips, A., Copulsky, J., & Thompson, L. (2021). Collaboration, Culture, and Creativity in the New Workplace.

Knight, J., Fitton, D., Phillips, C., & Price, D. (2019). Design thinking for innovation. Stress testing human factors in ideation sessions. The Design Journal, 22(sup1), 1929-1939.

Phillips, J. P. (2016). Workplace violence against health care workers in the United States. New England journal of medicine, 374(17), 1661-1669.

Theobald, S., Brandes, N., Gyapong, M., El-Saharty, S., Proctor, E., Diaz, T., … & Peters, D. H. (2018). Implementation research: new imperatives and opportunities in global health. The Lancet, 392(10160), 2214-2228.

Executive Summary

The impact of Covid-19 on workplaces and workers around the world has been very intense. We reflect on the wide review of previous research engrained in organizations and work psychology, and connected fields, for creating a sense of all consequences for work, teams and employees in the organization. Our preview and review of accurate kinds of literature concerns (i) evolving alterations in practices of work like virtual teams, working from home etc. and (ii) social and economic psychological implications like mental health and unemployment etc. We accurately examine the probable moderating elements of personality, the status of the family, gender, ethnicity and race, race and cultural distinct for generating disparate impacts (Elsafty & Ragheb, 2020).

 

 

Table of Contents

Introduction. 3

Identification/Definition. 3

Advantages and Disadvantages. 4

Factors. 5

Conclusion. 5

Recommendations. 6

References. 7

Introduction

Covid-19 is both a global crisis of health and an international threat to the economy. The universal lockdown of industries and businesses that was executed and instructed to control the spread of the infection generated a broad collection of fundamental and unique constraints for both employers and employees around the world. At the level of the individual, people lockdown-affected the employees were revolved over the night into (a) process of work from home for the employees (b) essential employees for example room of emergency, the workforce of medical and staff of supermarket, or (c) laid-off workers looking for specific to nation corresponding of the benefits of unemployment. Administratively, the economic lockdowns and related activities of government seem probable to (i) alter a few industries fundamentally, (ii) quicken a trend that was previously proceeding in others, and (iii) disclose opportunities for the particular novel organizations for emerging, as usually occurs in durations of natural pandemics and wars. Given the improbability and extent of the shock of the COVID-19 pandemic, psychologies of organization and work are immediately required for applying present knowledge of the field for the objective of sense-making for helping organizations and individuals regulate all risks while applying and developing solutions (Elsafty & Ragheb, 2020).

In the particular analysis that we outline, we are concerned about the significance of risks related to COVID-19 and changes in work practices, workplaces and workers – and don’t distinguish between the instant risks to health related to the pandemic of COVID-19 and the outcome of the economy. The comprehensive survey of the topics permits for identifying the range of psychological, social and economic risks that employees seem probable for facing the outcome of COVID-19 and particularly some of all these particular risks are those that research on previous contractions of economy recommends might have hostile – and deadly – effects of health (Çavaş & Ahmad, 2019).

Identification/Definition

While COVID-19 sharply overturned normal routines of work, it also triggered the hastening of economic trends that were previously proceeding including the relocation of work to virtual or online environments. The main difference when deliberating research on business practices like Work from Home because the pandemic of COVID-19 is that work from home was formerly frequent receptive to the preferences of employees, however, COVID-19 enforced many individuals into Compulsory Work from Home (Çavaş & Ahmad, 2019).

However, employees frequently recognize it very challenging for maintaining boundaries between non-work and work. The enforced quarantine of all employees during the pandemic of COVID-19 has a more complex problem. While the process of working from home may sound attractive if it provides a secure port, the nonappearance of parting between an individual’s home and work and the deficiency of transforms to give the evolution between the particular two areas – could become the load also. Particular that will advantage from the study involves: how do the experiences in the domains of non-work and work impact each other and also how do the identities of non-work and work interrelate when they particularly clarify at their home?

Advantages and Disadvantages

Advantages are given below:

  1. Working together – The enforced experience of working virtually resulted in collaboration outside the office of individuals, even operating with all colleagues globally. Those operations of the business that enhanced the implementation of innovative ways of working have shaped tremendous gains in efficiency and productivity (Prasetyo & Dzaki, 2020).
  2. Family closeness – In the front of the home, staying at house orders established innovative opportunities to bond with the members of the family. Due to work from the home process, the employees got the time to spend with their family members. This was a kind of little advantage to the individuals (Prasetyo & Dzaki, 2020).

Disadvantages are given below:

Business sales have watched a severe decline because of restrictions in travelling, maintaining social distancing, and many restrictions on business sales on few products and services and consumers resorting to cuts of budget and putting various projects of business on hold. Various organizations are struggling for recovering fixed prices or costs in the nonappearance of generation of revenue because of a sharp fall in product or service sales.

Factors

The factors that should be considered are given below:

  1. Market recession and crash – Although the pandemic of COVID-19 helped as the noticeable compound for the 2020 crashes of the market and consequent recovery, the fact is that the entire business markets were already risky and delicate. These factors of the market need to be considered as they could implicate the business very severely (Cohen & Deng, 2012).
  2. Weak efficiency and productivity – Gentle development of productivity and also the lack of concern on productivity and efficiency have been a chance with the development of the economy of the previous decade. The pandemic of COVID-19 further decreased productivity by confusing the operations of the business.
  3. Concerns for the environment – At the beginning of the year 2020, climate changes were moving ahead to the front of framing the plans and strategy of the long-duration business. Though temporarily outshined by the pandemic of COVID-19 many CEOs at present also watch the changes in climate as the factor affecting their organization (Cohen & Deng, 2012).
  4. Advancement of technology – Advancement in technology will have a great impact in the upcoming time. With Quantum computing, blockchain and Al and the huge entrance of various machines, consumers will modify how societies and industries operate. Further frequent disruptions in the market will be there and the appearance of what arrives after the virtual: Independent business. This will particularly change the field of business (Amadeo, 2012).

Conclusion

By concluding this report we also conclude that pandemic of COVID-19 has had a great impact on businesses and organizations. As is recognized from previous research on the work of a team among all scientists, the advantages of this particular approach as various hands create light works and also various heads are good than the few ones mainly as the individuals are dealing with the crucial wonder known as COVID-19. The COVID-19 pandemic has sharply accelerated the particular speed of many changes linked with operating outside of co-located workplaces. Virtual practices of work are probably to spread as the companies realize the savings in cost from organizing labour with some full-time workers and further contractors linked technically and possibly with some less space of office in reflection of health risk to be linked with conservative disclose-plan worksites.

Recommendations

  1. Wherever probable, the organizations must set up the office at home and enable the employees to operate proactively from their homes.
  2. The organization should evaluate the implications of COVID-19 on their business from the financial and operational perspectives.
  3. The organizations must manage the flow of cash across the chain of supply.
  4. They should address the implication of the epidemic on duties arising from agreements with the partners of the business.
  5. They should address the main risks and ensure the endurance of business (Amadeo, 2012).

 

 

References

Amadeo, K., 2012. Stock Market Crash of 2008. About. com. https://02038.com/wp-content/uploads/2017/03/Stock-Market-Crash-of-2008-1.pdf

Çavaş, M. and Ahmad, M., 2019. B.,“A review advancement of security alarm system using internet of things (IoT). International Journal of New Computer Architectures and their Applications (IJNCAA)9(2), pp.38-49. https://www.researchgate.net/profile/Muhammad-Baballe/publication/337544365_A_REVIEW_ADVANCEMENT_OF_SECURITY_ALARM_SYSTEM_USING_INTERNET_OF_THINGS_IoT/links/5ddd35a4a6fdcc2837ebfd0b/A-REVIEW-ADVANCEMENT-OF-SECURITY-ALARM-SYSTEM-USING-INTERNET-OF-THINGS-IoT.pdf

Cohen, R. and Deng, F.M., 2012. Masses in flight: The global crisis of internal displacement. Brookings Institution Press. https://books.google.co.in/books?hl=en&lr=&id=7HlEq81cO8gC&oi=fnd&pg=PR17&dq=Masses+in+flight:+The+global+crisis+of+internal+displacement.+Brookings+Institution+Press.+&ots=UvR_Rokd-a&sig=4TINflLGOXCL_hlSMowlggZDRCU&redir_esc=y#v=onepage&q=Masses%20in%20flight%3A%20The%20global%20crisis%20of%20internal%20displacement.%20Brookings%20Institution%20Press.&f=false

Elsafty, A.S. and Ragheb, M., 2020. The role of human resource management towards employees retention during Covid-19 pandemic in medical supplies sector-Egypt. Business and Management Studies6(2), pp.5059-5059. https://www.researchgate.net/profile/Ashraf-Elsafty/publication/342556132_The_Role_of_Human_Resource_Management_Towards_Employees_Retention_During_Covid-19_Pandemic_in_Medical_Supplies_Sector_-_Egypt/links/5efcb0e245851550508124f1/The-Role-of-Human-Resource-Management-Towards-Employees-Retention-During-Covid-19-Pandemic-in-Medical-Supplies-Sector-Egypt.pdf

Prasetyo, P.E. and Dzaki, F.Z., 2020. Efficiency performance and productivity of creative industries. International Journal of Advanced Science and Technology9(6), pp.122-132. https://www.researchgate.net/profile/Eko-Prasetyo-29/publication/342663800_Efficiency_Performance_and_Productivity_of_Creative_Industries/links/5eff4be0458515505087b66b/Efficiency-Performance-and-Productivity-of-Creative-Industries.pdf

Executive Summary

As technology is advancing and because of rapid development and extensive spread utilization of the systems of information, the requirement for adoption of technology and information technology is there in each sector of the Woolworths Group. Information technology is a massive area and utilized in the wider term but very usually it is utilized in the framework of telecommunication and computers equipment which are very beneficial for the organizations. Therefore, we could say that this particular term is significantly utilized in the framework of telecommunication and networks of the computer. The industry of information technology is deliberated as a developing industry and many trends are also emerging in technology in every organization including Woolworths Group. All these emerging trends involve the development, design, study, management, support, implementation, or application of information systems based on computers. This report will deliberate on the developing trends of technology and its implications and various benefits in the Woolworths Group (Balda, et al., 2012).

Introduction

As globalization is spreading throughout the whole world the traditional partners of the business are also changing. Each individual is considered as the rival now comprising partners, consumers and suppliers and also the organization as a whole. Innovative Global Models of business have been developed by partnerships and associations and planned to outsource organizations as the outcome of this complete range of resources, skills and offerings of the market is there which are simply reachable for every individual. In the composite global environment of business, no particular, individual model would easily fit the wide range of the circumstances that all the leaders of the organization come around.

Individuals and organizations across the whole invest a huge amount of money in utilizing and offering different methods of technology. Innovative products, standards and services appear every particular day. Various involve even or unsuited interfaces and provisions of competing. The key aspect of the revolution of information is the emerging technological, social and economic part of the information (Balda, et al., 2012).

Technology is the mixture of various aspects involving wisdom, knowledge, information and data. Information and data are very easily moveable in the modern era, whether in electronic, written or verbal mode. But knowledge is built by an individual and conveyed through interacting with a human.

Few of the most essential innovative technologies, issues, standards, approaches and trends are there which must be recognized by the organizations. Various emerging technology trends are given below:

  1. a) Artificial intelligence
  2. b) Mobile Wireless Technology
  3. c) Security & Privacy
  4. d) E-commerce & Retail
  5. e) Digital Entertainment & Media (Faloye, 2014).

Discussion

Woolworths is the largest chain of supermarkets in Australia as it is operating around 1,076 stores around Australia. Woolworths depend on around 115,000 members of the team in all the stores, customer care offices, and centres of distribution for providing the consumers with greater convenience, value, range and services (Faloye, 2014).

As Woolworths is the largest chain of supermarkets in Australia, it prides itself on operating very closely with farmers and growers of Australia for making sure that the best quality products and services are accessible to their consumers. Woolworths also understands that all the customers are seeking a simple and innovative manner of shopping. Customers could shop easily from the comfort zone of their particular computer at their residence or on the bus or train on their route home from their work by utilizing various methods of technology or the website of the organization. As technology is advancing day by day, Woolworths Group is also utilizing emerging trends of technologies in their operations the business.

As technology has surely become much more powerful in the industry retail in the previous years, consumers are now further tending in picking up their cell phones for searching and purchasing various products and items online instead of going to the retailers’ shops and that is why Woolworths Group is also offering online shopping services to their consumers. But, ordinary retail stores are still the major priority of various consumers and it is also essential that they must remain up to date with all the advancements of technology in the market. (Faloye, 2014).

Benefits of implementing the new technology

Various benefits that Woolworths group are getting by implementing the innovative technology are given below:

  1. Decrease in the costs of inventory – We can say that the sector of the retail industry is running today due to inventory only. It is known that the control method of inventory is the basic equipment for the management of retail, and all the retailers are satisfied with this. With the management of inventory, the organization has the idea that what it has in their store for getting the idea of their stock whether it is buying or selling. This process takes very much effort and time, executing technology could help the retail organization digitally manage all those things. Once it is done online, each aspect of the performance of the store is in the system of the fingerprint. The organizations could manage each thing online and selects its preferences either margins, costs, or price (Ismagilova & Sukhova, 2016).
  2. More satisfaction of consumers – Satisfaction of consumers must be at the basic of the business as it is the main aspect in selecting whether the organization will be successful or not. Organizations might observe that sometimes consumers have various concerns, however, they recognize it is hard in discussing with the brand or store due to poor communication. In this situation, the organization can implement or execute technology for offering a seamless experience and support to consumers. The organization could give digital assistance and get satisfaction by resolving the jargon of the consumers instantly (Ismagilova & Sukhova, 2016).
  3. Enhanced association between consumer and retailer – Consumer service is the critical factor of any retail store since the customer of the store expects that they give them with excellent services that they ask for. If the stores help their consumers with all their apprehensions, it will satisfy the consumers easily. Having the technology of smart and smooth scheduling of the ecommerce retail store could be the best step for connecting with the customers. Many brands are there with some luxury things; consumers could simply set some appointments at the closed location of a retail store and select the preferred time and day (Granados, et al., 2021).
  4. Safer and secure environment of shopping in-store – The further and very essential advantage that the organization could consider of utilizing technology is that for all the consumers it became very easier for shopping personally. The cause of this is the COVID-19 pandemic as individuals were very habitual to shopping through online applications and also purchasing various items through online shopping. Due to this, seriousness has created a disaster among all the shoppers.

Because of modern software and technology, people are making further now to in-store or offline shopping. Technology trends have aided the owners of the store in organizing purchases of consumers in suitability and slots (Granados, et al., 2021).

Research Findings

There is not any denial that we exist in the era of technology. It doesn’t matter what organization or features of life we see today, technology affects it in some manner. In this report, we find that one of the major advantages of technology is suitability. People could now purchase while just only sitting at their residence. All the information about the product is only a click far. Individuals have an immediate approach to every particular thing that they can probably desire to know. Businesses could reach potential consumers across the globe, doesn’t matter how small or large their business operation is (Loevinsohn, et al., 2012).

By implementing the emerging technology trends, Woolworths Group can take many advantages in their business operation of retailing. As the technology helps to increase customer satisfaction, there are various methods of technology which is beneficial for every particular organization to identify probable risks that can damage the operations of the business. Because of technology, a retail store can access everything easily and rapidly. Software of security, tools of e-commerce, advice of finance and education help the organization keep and flourish their consumers engaged. The technology could enhance productivity if the company has more than a thousand employees as artificial intelligence permits all the companies to reflect as such they have a complete team operating for satisfying consumers. It secures the overhead processes and expands the abilities of business (Loevinsohn, et al., 2012).

Conclusion

By combining all the discussions, it is observed that technology is a blessing for all of us in disguise. It has entered almost all aspects of people’s lives from operations of the business to freedom and society also. The entire world has become the International Village and technology has carried the globe very nearer than in previous times. In previous times, people utilized only communication by telegrams or letters which were very long processes however now the means of communication are very cheaper (Oye, et al., 2012).

In the retail industry also technology has been very beneficial as it increases productivity, satisfies a large number of consumers, saves time for consumers as they can do shopping from their home, secure them from frauds, and help them in giving relevant information about retail markets and store, helps the retail stores by making rapid delivery, fast payment, small queues and digital shows of relevant information and recommendations. Overall technology permits the supermarkets including Woolworths Group for evolving in a manner that creates shopping for food as simple as conceivable (Oye, et al., 2012).

References

Balda, F. P., Aparicio, B. V., & Samson, C. T. (2012). Industrial high pressure processing of foods: Review of evolution and emerging trends. Journal of Food Science and Engineering, 2(10), 543. https://www.researchgate.net/profile/Carole-Samson/publication/328140963_Industrial_High_Pressure_Processing_of_Foods_Review_of_Evolution_and_Emerging_Trends/links/5d89de98299bf1996f9e56a0/Industrial-High-Pressure-Processing-of-Foods-Review-of-Evolution-and-Emerging-Trends.pdf

Faloye, D. O. (2014). The adoption of e-commerce in small businesses: An empirical evidence from retail sector in Nigeria. Journal of Business and Retail Management Research, 8(2). https://www.jbrmr.com/cdn/article_file/i-18_c-167.pdf

Granados, N., Zwagerman, A., & French, B. (2021). The MEDIA Report: Media & Entertainment Data In America 2016 to 2022.

Ismagilova, L. A., & Sukhova, N. A. (2016). ASSESSMENT OF QUALITY OF INNOVATIVE TECHNOLOGIES. International Journal for Quality Research, 10(4). http://www.ijqr.net/journal/v10-n4/3.pdf

Loevinsohn, M., Sumberg, J., & Diagne, A. (2012). Under what circumstances and conditions does adoption of technology result in increased agricultural productivity? Protocol. Institute of Education, University of London. https://assets.publishing.service.gov.uk/media/57a08a6440f0b652dd0006ec/LoevinsohnProtocol.pdf

Oye, N. D., Salleh, M., & Iahad, N. A. (2012). E-learning methodologies and tools. International Journal of Advanced Computer Science and Applications, 3(2). https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.259.3524&rep=rep1&type=pdf

 

 

 

 

 

Abstract

CIMIC and Lendlease are two of Australia’s and the world’s top engineering and construction firms. It has been possible for both of these organizations to withstand and thrive through a great deal of change and growth throughout the years. While sales and profitability data show a favourable head-to-head comparison, other important measures such as crucial market ratios, cash flow analyses, and daily operational efficiencies set these two companies apart from one another. Overall, the Lendlease group has a modest advantage in terms of quantitative indicators, as well as corporate social responsibility and management qualities. There are several variables to consider when deciding whether or not to buy, hold or sell a stock, including personal preferences, financial data, and current economic situations. According to an in-depth assessment and comparison of both companies, and taking into account the current Australian economic landscape, the Lendlease Company would be a better choice to invest in, albeit not much.

 

 

Introduction

Lendlease and the CIMIC organizations, which are involved in asset management as well as building and engineering projects, are the ones who are responsible for providing all of these services. In addition to mining and mineral processing, the CIMIC group also provides environmental services as part of its additional offerings. The Lendlease Group is comprised of several subsidiaries (Pászthory,2015).

The following companies are part of the CIMIC group. In addition to Leighton Asia and Broad, CPB Contractors include (construction), the Thiess Corporation (mining), Sedgman (mining), UGL Holdings Inc. (services), Partnerships in the Pacific (public-private partnerships) and activities of the EIC (consultancy).

Analysis of CIMIC

Following are some highlights of our FY21 financial performance:

  • Underlying NPAT of $405 million, statutory NPAT of $402 million
  • Group revenue2 increased by 8.3% on an annualized basis to $14.7 billion.
  • NPAT margins4 of 4.2 percent versus 4.7 percent in FY20; profit before tax margins of 5.2 percent versus 3.9 percent in FY20;
  • The refactoring of operating cash flow increased by $603 million over the previous year.
  • 4 billion dollars in readily available cash; good financial position.
  • Debt reduction from $542 million to $498 million, after including repayments and dividend payments of $318 million

With our first foray into the Eurobond market, we were able to improve our capital structure while also broadening our funding options and maturities. We agreed to a three-year, $1.4 billion syndicated performance bond facility as a means of assisting us in fulfilling our commitments under the robust tender pipeline.

Money Comes In And Out

  • An operating cash flow of $516.2 million, an increase of $602.5 million over FY20 on a comparable basis.
  • Pre-factoring EBITDA cash conversion for FY21 is 57%.

On at 31 December 2020, the factoring balance was $434.1 million, a decrease of $541.7 million from the previous year’s $975.8 million high (Das,2020).

THE ECONOMIC SITUATION

  • 4 billion dollars in liquid assets consist of $1.94 billion in cash and $2.44 billion in undrawn bank facilities, indicating a strong position on the books.
  • In the nine months leading up to September 2021, the $144.0 million loan balance was fully repaid, and the program was shut down.

An eight-year corporate Eurobond (equal in value to $982.5 million at the time of issuance) was issued to diversify the company’s funding sources (Band,2013).

Liabilities with a fixed rate of interest

At the end of December 2021, the company had a total of $2,442.1 million in interest-bearing obligations. May 2021 marked the launch of CIMIC’s EUR500.0 million eight-year corporate Eurobond, which will remain outstanding until May 2029. Due to the increased demand in the market, an additional 125.0 million Eurobonds were issued on June 7, 2021, bringing the total face value up to EUR625.0 million. As a component of its strategy for managing its capital, CIMIC will continue to have access to the Eurobond market thanks to this offering (Evans & Whitby,2015).

Financial Activities Generate Cash Flows

Financing activities cost the company $973.5 million in FY21. As a precautionary measure to support our group during COVID-19, we had to repay a significant portion of our debt, which included working capital facilities that had previously been partially drawn upon. This was after deducting cash inflows from our EUR625.0 million corporate Eurobond (equivalent to A$982.5 million at the issuance date).

There were $88.5 million in payments for financing leases and $15.6 million for the forcible purchase of Devine during this period. Financial guarantees granted by CIMIC for certain BICC liabilities and other costs paid by financial liabilities and other amounts due recognized on 31 December 2019 were $84.5 million (FY20: $1,398.4 million).

According to the 2021-22 NSW State Budget, an investment package in the infrastructure of $108.5 billion would be implemented over the next four years. Sydney Metro West (PPP), Sydney Metro – Western Sydney Airport (PPP), West Harbour Tunnel and Beaches Link Scheme and Warringah Freeway Upgrade (totalling $6.3 billion), M6 Extension Stage 1 ($2.7 billion), and Great Western Highway Phase 1 ($2.0 billion) are all included in the program. The State Government’s commitment to early works and site preparation for Sydney’s third city, Bradfield, which will be built adjacent to the Western Sydney International (Nancy-Bird Walton) Airport and connected to the Sydney Metro, both of which are currently under construction, is also outlined in the Budget  (Band & Gerafi,2013).

Over the next four years, the Queensland State Government’s capital investment program will provide $52.2 billion in infrastructure, including funding for schools, hospitals, roads, rails, and new sources of renewable energy. A large program of construction on M1 Pacific Motorway, a $1 billion investment in Gold Coast Light Rail – Stage Three, and ongoing work on a $13.3 billion Bruce Highway upgrade – which includes the Rockhampton Ring Road – are all included in this budget. As part of the state budget’s push for more investment in the renewable energy industry, the Queensland Renewable Energy and Hydrogen Jobs Fund were given a $2 billion budget boost .

To assist the many projects being undertaken by State and Territory Governments all around Australia, the Federal Government of Australia has committed to investing $110 billion in infrastructure over the following decade. It includes funding for the $14.5 billion Inland Rail project, which will create a 1,700 km freight corridor from Melbourne to Brisbane, the $4 billion Geelong Fast Rail in Victoria, the $14.5 billion North-South Corridor in South Australia, the $565 million Midland Highway Upgrade in Tasmania, and the $4.4 billion Western Sydney Infrastructure Plan (WSIP) and $1 billion M80 in Sydney. In addition, it includes funding for the Western Sydney Infrastructure Plan (WSIP), which will create a freight corridor from Sydney’s western

These improvements are supported by the Long-Term Emission Reduction Plan that was developed by the Federal Government of Australia. This plan outlines Australia’s technology approach for achieving net-zero emissions by the year 2050. The plan calls for public and private investments totalling over $80 billion to be made in low-emissions technologies by the year 2030. These investments will include significant new financing and investment programs supported by the government. Australia’s clean hydrogen industry may attract an investment of 350 billion dollars over the next few decades. 62,63, as an illustration of such a technology, CIMIC has the intention of playing a significant part in the expansion of this market and believes that it has the potential to significantly improve the efforts that our industry does to lower carbon emissions.

Donations to political campaigns

We will not make or solicit payments from organizations that mainly act as conduits for the funding of political parties, and we will not make or solicit donations from organizations that primarily serve as conduits for the funding of political parties and candidates for public office. It is against the rules for the Group to give a political party the use of its facilities or equipment for free or at a heavily discounted rate as a form of political contribution. Our methodology is laid out in great detail in both the Code of Conduct and the Corporate Affairs Policy.

CIMIC does not have any defined benefit superannuation plans and does not have any unfunded pension liabilities. This information should be known by international investors who are not familiar with Australia’s compulsory superannuation94 (or pension) program. The super guarantee (SG) program in Australia compels employers to contribute at least ten percent of their workers’ base salary to guarantee their workers’ financial stability in retirement (Parle et al.,2017). The only duty that CIMIC has about the money that workers have invested with the firm is to make the SG payment; apart from that, the corporation has no additional responsibilities.

The members of the Committee are all the Managing Directors that are in charge of CIMIC’s Executive and Operating Companies. The Group places a high priority on and invests heavily in significant technological advancements and digital technologies that will improve IDD and be to the company’s advantage. On the Council, there are individuals known as Innovation Leads who are accountable for the Innovation Roadmap of their respective operating firms. Sharing knowledge and experience, collaborating, conducting research, and analysing and recommending to the Steering Committee for financing innovative technologies that have the potential to bring value on a large scale or across the Group, all to increase operating company investments. The Council is responsible for locating, analysing, validating, and developing brilliant ideas. It then provides support for the ideas’ execution while also monitoring their development and reporting on their progress.

Because we are unable to provide additional funding for campaigns, special causes, or other activities taken on behalf of members, the only way for CIMIC members to participate is by paying the required annual subscription fees. We will not join any industry organizations unless doing so is consistent with both the Code and our commitment to being honest. CIMIC is in charge of managing the entire procedure, and all corporate memberships need to be approved by the organization’s Executive Chairman and CEO.

On November 19, 2021, this joint venture that was established by Apollo Global Management LLC (“Apollo”) and funds that were managed by affiliates of the Group completed its initial public offering (IPO) on the Australian Securities Exchange. As a result of this, new shares were issued to support a drop in debt at better terms. As a direct consequence of this, thirty percent of Ventia’s share capital was listed. To reach their goal of having 30 percent of the company’s shares be freely traded, Ventia’s existing principal owners, CIMIC and Apollo, each sold an additional 2 percent of their shares, for a total sell-down of 4 percent. Even though it still owns 32.8 percent of the firm, AASB 10: Consolidated Financial Statements and AASB 11: Joint Arrangements say that CIMIC no longer has joint control over Venetia. This is the case even if CIMIC is subject to AASB 11: Joint Arrangements. Although a joint venture has been classified as an associate by the accounting policy of the Group, CIMIC continues to have a significant amount of control over the organization.

Lendlease

Our approach is based on the belief that maximizing long-term value creation through accomplishing social, environmental, and economic goals is the best way to go about things. Customers, investment partners, governments, and the communities in which we operate all have a role in this process of teamwork.

Our end-to-end capabilities in all elements of real estate, from idea and planning to design and delivery, to finance and investment management, sets us apart from our competitors. Our ability to handle all aspects of real estate, from concept to completion, sets us apart from our competition.

Investments

This segment contains the Group’s leading investment and asset management platform in addition to holdings in a variety of property types, including residential, commercial, retail, and industrial real estate as well as retirement communities. From sovereign wealth funds to huge public and private pension funds, we have worked with some of the world’s top money managers for decades. We have experience with both unlisted and listed property funds and mandates. Our research-driven investing approach is backed up by active asset management, and we take sustainability very seriously. Our competitive advantage comes from the wide range of high-quality products that integrated strategy creates for our investors (Jenkins,2014).

Finance Corporation for Reconstruction and Development’s Hardship and Well-Being Fund. The Financial Corporation for Reconstruction and Development’s (Finance Corporation) Hardship and Well-being Fund Lendlease was particularly heavily hit by the epidemic in several locations. This year, we tapped into the Fund to send out a one-time reward to certain employees who went to considerable efforts to help consumers during the epidemic.

We had a difficult year in FY21 as we learned to operate in new ways. We’ve made it our mission to help those affected by the epidemic. It doesn’t matter where you work or how distant you are; we’re invested in the health and well-being of our employees. See the Hardship & Wellbeing Fund on page 35 for more information. The Group was able to make significant headway in the direction of achieving its strategic goals.

The management of future funds will benefit from the progress made on investment partner projects totalling $5 billion, which has already been accomplished. Six further urbanization projects with a combined value of 7.4 billion dollars were successfully funded. The closing of the deal on the sale of the Engineering company, as well as the sale of the US Telecommunications and Energy enterprises, was accomplished. After the close of the financial year, it was decided to sell the Services division, and the transaction is likely to be finalized by the end of the current year.

Investing results

Despite the impact of COVID, the Investments section generated an EBITDA of $276 million, a decrease of 8% from the previous year. As expected, the segment’s ROIC was 5.9%, barely shy of the 6-9 percent mark. The Investments platform’s management EBITDA, which is produced from fund and asset management operations, fell from $198 million to $165 million. Profitability from the Paya Lebar Quarter, which was completed in the previous year, dwindled to $145 million in funds management revenue, down from $212 million.

Revenue from asset management increased from $105 million to $139 million. The total rise in asset management fees was supported by a $1.3 billion renovation activity secured throughout the US residential portfolio. A decrease in retail asset management costs, along with the impact of COVID, hurt performance. As a result, residential asset management fees are now the primary source of asset management revenue (Barrett,2017). The most important operating measures are the amount of money and assets under management, as well as the investment portfolio. The new financial year began with $39.6 billion in funds under administration, an increase of 10%.

New multisector investment mandates in Australia, the United States, and Europe, as well as acquisitions throughout the Australian Funds Management platform, fuelled the company’s expansion. The increase of the Australian dollar has a negligible influence on the translation of foreign currency. Future secured FUM based on development projects now being delivered via managed funds or mandates adds another $2.7 billion to the current funds under administration.

A change in any of the assumptions used in budgeting and forecasting might have a significant influence on the Group’s future profitability, hence management considers this to be an area of estimate uncertainty. Finances and predictions for five years are examined every month by the Group, which develops budgets and forecasts For the deferred tax assets, these estimates and budgets serve as the foundation for future profitability. Inflation, interest rates, currency exchange rates, commodity prices, the company’s capacity to access capital, oversupply and demand circumstances, and government fiscal, monetary, and regulatory policies all have an impact on the group’s profitability.

The group’s present and future profitability are being driven by a combination of factors, including its development pipeline, joint ventures in property projects, investments in the retirement sector, and passive assets such as property funds. This component of the Statement of Financial Position includes both direct and indirect property assets. Direct property assets include things like investments that are equity-accounted for, while indirect property assets include things like inventories.

Working capital and liquidity

The Group has to have adequate cash on hand, undrawn credit facilities, and access to external capital to meet all of its responsibilities, including keeping up with the development pipeline, pursuing new possibilities, and meeting existing commitments. In this section, a summary of the financial resources that are required to support the activities of the group is provided, together with information on existing commitments and the liquidity risk that is presented by financial obligations. This section also includes disclosures of the Group’s trading assets and liabilities, excluding inventories, which were created as a result of trading activities and were used to determine the Group’s performance. Inventories were not included in this disclosure.

Cash, undrawn credit facilities, and access to external capital are essential if the Group is ever going to keep pace with the development pipeline and stay up with its current obligations. This section provides a summary of the company’s financial resources, as well as existing obligations and the liquidity risk that financial liabilities provide. Trade assets and liabilities are also included in this section of the financial statement. They are used to calculate a company’s performance, and they are included in this section as well (POPESCU,2019).

Conclusion

For now, we have taken care of our people’s urgent financial needs, but we also want to help them succeed over time. It was in FY21 that we collaborated on a series of webinars that provided our employees with the tools and information they needed for making smart financial decisions. Partners with organizations, non-profits, and c.16,000 suppliers and a wide spectrum of institutional investors are part of our B2B relationship portfolio. Across all of our business lines, we work with and for companies. Two-thirds of third-party cash is invested in our Investments platform by our top 10 investors. Canada Pension Plan, Mitsubishi Estate, GIC, APG, NPS, and Aware Super are only a few of the world’s most well-known pension and sovereign wealth funds that make up this group.

 

 

 

Reference

 

 

 

Plan Newsletter

Meeting

Date- 23-05-2022

Time- 10:00 am

Duration- 20 minutes.

Agenda- Discuss and clarify the format and the style of the newsletter.

Attendees-  Administrative officer and office manager.

Venue- conference hall.

Administrative officer- As we know that we are here to the discussion about develop the newsletter for the information provided by you, sir.

Office manager- yes, sir we are working from it. We need to make a newsletter and add content about the job when our employee looks for a promotion and the job posting methods are indicative we need insight into the organization’s growth, it is maybe the pique of their interest in applying in the process.

Administrative officer- in this newsletter we should also include the Anniversaries and the milestones this is a great way to encourage the employees to reach out to each other and spend some memorable time with each other. They need to shout the newsletter it is also a pleasant way to appreciate the efforts they are including in our organization.

Office manager- but in this, we need to create the newsletter regarding the new customer coming into our organization.

Administrative manager- How can we write the customer newsletter? And what are the points we need to include in this?

Office manager- we need to include the business letterheads in this like, the professional letterhead can help to strengthen the work and maintain our business brand.

Administrative officer- can we add the date and customer address to this?

Office manager- yes sir, we can add and address of the customer in this, in this newsletter the official date is always listed as the first in the mailing address of the customer.

Administrative officer -we also need to greet the customer in the newsletter it gives the best impact of our organization in the customer’s mind.

Office manager: All of these terms and the conditions regarding the newsletter we need to greet the customer, in this, we mentioned the customer name and the full name of the customer.

Administrative officer- we also need to provide a detailed introduction related to the business and business details in the welcome letter.

Office manager- ok sir, we have discussed all the related details of the newsletter in the meeting.

Administrative officer: ok, we will implement this.

Office manager- ok, bye.

Email

To- Office Manager

cc-

bcc-

Subject- To give the information regarding the newsletter.

Hello, sir good morning,

We are hereby to give the information regarding the newsletter. We discussed the details of the newsletter discussed by the office manager. We cover the important part of the newsletter in this the important part of the newsletter is the professional letterhead are included in the newsletter. We are including the date and the customer address in this this we are taking and write the detailed introduction in it.

Thanks & Regards

Administration Officer

Draft Newsletter

Contents

01: Health at work

  1. For the health in the workplace they need to provide the facilities, locations, and programs in the organization that helps you to be physically active.
  2. Use the policies and incentives it is useful in the organization to help you to involved in physical activities.
  3. Setups the walking club and the competition gives them the strength to encourage and motivate the employees to meet with the individual team and their goals.

02: Employee spotlight

  1. The role of the Burleigh accountant is the administrative officer in the organization.
  2. I love taking photos, and that’s my hobby.
  3. I have been very attached to books all my life and I cannot live without books.
  4. My hidden talent is that of a writer and I love to read books as well as write.
  5. My favourite movie is The Pursuit of Happiness and my favourite books are think and grow rich.

03: New client information

  1. Matt’s painting and decorations are the most famous and preferred painting contractor in the commercial interior for over 10 years.
  2. They are very professional with the buyer and they had a positive attitude.
  3. Their professionalism impressed everyone, not in my particular company they attract my clients also.

04: News and upcoming events

  1. On Friday we are organizing an event for deaf and dumb kids.
  2. You all are invited there to make the noise at the event. At this event, we appreciate the kind and give them the gift and chocolates.
  3. In this event we should come with our family and support them for their good future in this we need to raise the fund for the children’s and support them.

05: Industry Spotlight

  1. The prominence of Cloud-based Software and AI- in this, the technology needs to be developed continuously, such as bookkeeping and tax preparation. Between the technology trends and accounting, in this, they could.
  2. The new era of the millennial clients- in the future they need to take the new generations the most of the experts in everything.
  3. Always remain the updated skills of the accountant they need to be experts in mathematics and they also need to have all the information regarding the law, rules, and regulations.

E-mail

To- Office Manager

cc-

bcc-

Subject- regarding the draft letter.

Good morning sir

I have done all the changes in the draft letter. Can you please see this and inform me about the changes, I have attached the document in the mail.

Please check it and informed me.

Thanks & Regards

Administration Officer

 

Finalise Newsletter

Contents

01: Health at work

  1. For the health in the workplace they need to provide the facilities, locations, and programs in the organization that helps you to be physically active.
  2. Use the policies and incentives it is useful in the organization to help you to involved in physical activities.
  3. Setups the walking club and the competition gives them the strength to encourage and motivate the employees to meet with the individual team and their goals.

02: Employee spotlight

  1. The role of the Burleigh accountant is the administrative officer in the organization.
  2. I love taking photos, and that’s my hobby.
  3. I have been very attached to books all my life and I cannot live without books.
  4. My hidden talent is that of a writer and I love to read books as well as write.
  5. My favourite movie is The Pursuit of Happiness and my favourite books are think and grow rich.

04: New client information

  1. Matt’s painting and decorations are the most famous and preferred painting contractor in the commercial interior for over 10 years.
  2. They are very professional with the buyer and they had a positive attitude.
  3. Their professionalism impressed everyone, not in my particular company they attract my clients also.

05: News and upcoming events

  1. On Friday we are organizing an event for deaf and dumb kids.
  2. You all are invited there to make the noise at the event. At this event, we appreciate the kind and give them the gift and chocolates.
  3. In this event we should come with our family and support them for their good future in this we need to raise the fund for the children’s and support them.

03: Industry Spotlight

  1. The prominence of Cloud-based Software and AI- in this, the technology needs to be developed continuously, such as bookkeeping and tax preparation. Between the technology trends and accounting, in this, they could.
  2. The new era of the millennial clients- in the future they need to take the new generations the most of the experts in everything.
  3. Always remain the updated skills of the accountant they need to be experts in mathematics and they also need to have all the information regarding the law, rules, and regulations.
To- Office Manager

cc-

bcc-

Subject- Regarding the Final Newsletter.

Good morning sir

Hereby all information, I have sent you the final newsletter in the attachment. You can see the newsletter and, kindly inform me about that. It includes the various details according the company’s requirements.

Thanks & Regards

Administration officer

 

 

 

Assessment 2

Part A

Question 1

As the general manager of the NGO and the department head of the funding management. I have to collect the fund for the NGO and invest them in the right direction. As I have to instruct the funding team on how to invest their money in the NGO to get better results in return (Gent, et al., 2015).

Question 2

The communication of lines should be kept open by recording and selecting the better option investment. This will help most of the people that need help from society. Also, this will describe the importance of investments in NGOs (Jack, 2016).

Question 3

A verbal communication plan should be used in this communication process. The main reason for using this method is to describe to the participant  the importance of the amount and the proper plan for the investment. We also, have to explain to them the estimated results from these investments in the NGO (Lane, et al., 2018).

Question 4

The solution should be related to the NGO development and provide better results for NGO development. As to provide the people more high level of the benefits in the society. This is also, to do a better level of the development in the society.

Question 5

BATNA will be considered the best alternative to a negotiated agreement. There are the main strategies in the NGO as we have to find out the best solution for the development of the NGO. As we have to make a plan for a better investment in the NGO (Sebenius, 2017).

 

 

Part B

Meeting  agenda

Meeting topicDiscuss the work for charity
LocationMeeting room
Meeting Minutes1:45 hour
Attendees2
ObjectiveAs we have to discuss the charity fund access and use the fund for the people. As we have to negotiate with the participant in this section.
SummaryThe real motive of this meeting is to handle the charity and talk with the participant related to funding.
Key issuesThere is an issue raised in the meeting. As they have to clear the funding statement and motive of fund implementation in charities.
AgendaThe agenda of this meeting is to explain to the participant which types of the fund is required for charity.

 

Supervisor – According to the scenario we have to consider the investment in the NGO for better development. The real motive for the amount of money that funds will help the charity for better development. The AIDS Foundation the charity needs the amount of around $25,000 for building up the and training 5 counselors in the local areas. AIDS/HIV for the helping the needy people the society. Also, provide them information related to AIDS/HIV for their safety.

Participant  – based on your plan and description of the plan. We understand the importance of this using the amount of money as a fund. This will be an important thing for social improvement and development.

Supervisor – Therefore AIDS and HIV NGOs need $ 95000 for their types of equipment and Hospital specialty development in the environment. This will help the NGOs and charities to provide help to needy people. This is known as the division of work that helps to reduce the key issues.

Participant  – As we understand your considered consideration related to AIDS and HIV but the budget which you built for us is too expensive to do funding in this section. We are not able to consider this NGO for investment.

Supervisor – The animal welfare Charity guide Dogs for the blind NGO. The NGO is purchasing 15 new dogs to train them and to use them to help blind people in their daily uses.

Participant  – yes this is an important thing to do as we have to help the people. Those people who are blind and not able to see the. This also protects them in a better manner.

Supervisor – For buying the dogs to help the blind people the cost of the 15 dogs is $45000 and some kinds of blind dog training will be organized in the NGO. which will cost $75000 for the facilities and the trainers who are going to train the dogs. I want to explain to all the participants that want to give the fund to charity. This will help them to develop the working environment in the charity section.

Participant  – We understand you are concerned related to the dog’s training and their types of equipment also organize the facilitators and need fees to train the dogs. but the amount which you are asking for the investment as funding will be out of our budget and we will not be able to do the investment in your Charity.  it will be a little bit costly for us to do investment in this section.

Supervisor – There is a local Church community action program. This NGO runs a job culture for the long-term unemployed people the people who do not have employment in their life and need money for their daily life’s expensive handling. If you guys do not agree to give the amount of fund to HIV charity. Then UNICEF NGO is the better option for funding the people who have asthma.

There is also $ 30000 of money required for the maintenance of the NGO. the NGO wants a minibus and wheelchair for the access meant of the friendly club the full fund is related to the two-day trip .which includes the beach and other local Residency the total cost of this is 24000 and it includes the salary for the care too.

Participant  – As I have understood your NGO and the motive of your NGO is to provide jobs and unemployment for the people and organized. the friendly club but this will not be suitable for us to do the investment as we want to do something for the society not for something for fun.

Supervisor  – Surf life-saving Queen silent is the NGO that is working and there will be1500 people who saved the seas around the state as they seek the fund. there is the new faster and more reliable electricity with the system is life there will be the total cost of this $35000. as they improved the GPS radio systems and the two life boards on the side of the beach and it will have cost $6000. the total cost per person would be estimated at around $1000 per person. there will be 24 volunteers will be available in the active positions around the beach because this is the division for the work and it will be making a better outcome with these funds.

Participant  – we understand your consideration related to saving the life of the people around the beach. this has been very clear that there will be most of the people who die around the beach. as we have to save them this is the biggest achievement of life to save the life of the people. therefore we need to do something more related to reality this is the main reason we need to choose the NGOs that are doing better campaigns to compare to others and you in the society.

Supervisor  – UNICEF asthma campaign is seeking the fund from the society to screen the asthma importance in the environment there will be a mobile asthma clinic open which is cost $42000 the salary cost will be $35000 also insurance and fuel cost of the mobile clinic will be 8000. If you are ready to give the amount in funding and they are willing to pay only 20% of the fund amount. This will help the people who are suffering from asthma to get better services from those people. This is the description of the funding in the UNICEF asthma campaign but the campaign needs $100,000 for buying the inhalers for the people and leaflets for the people to do the better development in the society.

Participant  – According to your description related to the UNICEF asthma campaign. we have to understand that the NGO $100,000 for the investment and it will be related to our budget and we are ready to do the investment in this NGO for the development.

 

References

Gent, S. E., Crescenzi, M. J., Menninga, E. J., & Reid, L. (2015). The reputation trap of NGO accountability. International Theory7(3), 426-463.

Jack, M., & Jackson, S. J. (2016, May). Logistics as care and control: An investigation into the unicef supply division. In Proceedings of the 2016 CHI Conference on Human Factors in Computing Systems (pp. 2209-2219).

Lane, S., MacDonald, N. E., Marti, M., & Dumolard, L. (2018). Vaccine hesitancy around the globe: Analysis of three years of WHO/UNICEF Joint Reporting Form data-2015–2017. Vaccine36(26), 3861-3867.

Sebenius, J. K. (2017). BATNA s in negotiation: Common errors and three kinds of “No”. Negotiation Journal33(2), 89-99.

 

Student Name Student ID 
Assessor Name Completion Date 
Course NameCertificate III in Commercial CookeryCourse CodeSIT30816
Unit NameUse food preparation equipmentUnit CodeSITHCCC001

 

FIRST ATTEMPT:   q         SECOND ATTEMPT: q

 

 

Please attach the following student evidence to this form

Result

S = Satisfactory

NS = Not Yet Satisfactory

DNS = Did Not Submit

 

Assessment 1

 

q Written Assessment

 

S | NYS | DNS

 

Assessment 2

 

q Practical Assessment

 

S | NYS | DNS

Final Assessment Result for this unit

C = Competent / NYC = Not Yet Competent

C / NYC

Administrative use only

 

Entered onto Student Management Database

q ________________

Date

 

 

Initials

Assessment Task 1

SITHCCC001 Use food preparation equipment Written Test

 

Assessment Submission details:

 

 

  1. Please include following details on the top of your assessment:
    • Your Name
    • Your Student Id
    • Your Trainer’s name
    • Title of your Assessment
    • Assessment Due Date
    • Actual Submission Date

Please Note: Any changes in the assessment due date must be approved by your trainer.

 

  1. This assessment can be hand written or in Microsoft word format. Following settings should be made for this assignment to keep consistency among all the assessments:

 

Body textPage setup
·          Font: Times New Roman

·          Font size: 12 point

·          Line spacing: Double

·          Text style: Normal

·         Top: 2.54 cm

·         Bottom: 2.54 cm

·         Left: 3.17 cm

·         Right: 3.17 cm

·         Header: 1.25 cm

·         Footer: 1.25 cm

 

  1. If hand written assessments are submitted, hand writing needs to be clear and
  2. Do not forget to attach the Cover Sheet at the front of the
  3. Make sure you have signed the Cover sheet to declare this is your own
  4. You can e-mail this assessment to your trainer’s e-mail address with following details:

In ‘subject’ mention your ‘student Id – Your name’.

 

Achieving Competence:

 

 

To be deemed competent in this assessment you must:

  • Correctly address all of the assessment requirements as described in this task
  • Correctly address all of the submission instructions
  • Successfully complete the Assessment Questions
  • Submit assessment on or before the due date with an assessment cover sheet

 

Performance objective:

 

 

You need answer the entire question using information given to you from class and from your course material.

Assessment description:

You must provide a response to all questions in assessment Questions section.

Assessment Questions:

Checkpoint 1
Question 1: What is the purpose of a mise en place list?
Mise En Place provides us with the idea of the entire ingredients that have been prepared for the meal. By ensuring that ingredients are ready and the workplace is well managed before we start to assemble the dish and we will save duration (Adams, 2012).
Question 2: What is the key purpose of organising workflow?
Workflows could help automate and streamline repeatable tasks of the business, decreasing room for faults and maximizing complete efficiency. This dramatically enhances the business.
Question 3: How do hygiene requirements impact on workflow planning?
Requirements of hygiene impact the planning of workflow as the utilization of premises which are accurately clean and could be appropriately maintained is important for the cooking and preparation and service of food (Adams, 2012).

 

 
Question 4. What is the meaning of the term “mise en place? What needs to be done generally to fulfil mise en

place requirements?

It is the process of culinary in which all ingredients are organized and prepared in the kitchen of the restaurant before starting cooking chop and wash vegetables a night before. For fulfilling mise en place requirements pans are particularly prepared. Mixing equipment, tools and bowls set out (Dorsch, 2012).
Question 5. List 7 examples of mise en place tasks required preparing for service of food?
Seven examples of mise en place tasks are given below:

1. Prepare the recipe and develop the plan.

2. Collect all ingredients, equipment and utensils required.

3. Chop, dice, cut, measure and wash all the ingredients.

4. Put them into accurate sized containers, bowls and dishes for easy grasping.

5. Assemble the tools.

6. Prepare the equipment like preheating microwave etc.

7. Set all ingredients across the station of cooking.

Checkpoint 2
Question 6: What is the purpose of a standard recipe card (SRC)? What are the benefits of using a SRC?
The standard recipe card is the tool that aids the owners of restaurants and chefs to know the price of every item on the menu of the restaurant. The benefits of utilizing the SRC include that it could make sure the reliability that the similar quantity and kind of ingredients utilized every time the particular item is cooked.
Question 7: How do methods of cookery and cost factors affect your choice of commodities for the preparation

of dishes?

The factors of cost and cookery methods affect the choice of the commodities for the preparation of dishes as these factors and methods has a direct impact on the effectiveness and productivity of the restaurant. The cooking method that is easy to use and the cheap ingredients are taken into consideration by the customers or restaurants (Dorsch, 2012).

 

 
Question 8. Provide 3 examples of how you could use trimmings and off-cuts from the following commodities?
 

1.              Broccoli – We could get stems of broccoli which are as large as its head, so we utilize the stem in pesto, soups, or stir-frys or we could make the very delicious chips of broccoli.

 

 

2.              Carrots – Tops of carrots we could utilize in salads, soups and stocks.

 

 

3.              Potatoes – Skins of potatoes are utilized for making stock (Duckworth, 2013).

Question 9: Provide 3 examples for each of the following equipment categories?
 

 

1.               Large equipment – Burners, Griddles and Ovens

 

 

2.               Small equipment – Pie server, rubber spatula and offset spatula

 

 

3.               Utensils – Knife, measuring cups and bowls

Checkpoint 3
Question 10. What is large or fixed equipment? Provide 4 examples?
These are the items of equipment that are large and fixed sometimes. Examples of these are refrigerators, washing basins, ranges of cooking and fryers.
Question 11. Provide 4 examples of small equipment?
Four examples are given below:

1. Sandwich scrapper

2. Bench scraper

3. Wheel knife

4. Meat turner (Duckworth, 2013).

 

 
Question 12. Which inspections and routine adjustments for large and small equipment may be required before

use? Which Work Health and Safety aspects need to be considered?

Inspection and adjustment of routine include:

1. Inspection of knife’s edges

2. Food storage area is clean or not.

3. Checking cooking stoves.

 

Aspects of Work Safety and Health that are required to be considered include:

1. Handle the dishes and pans carefully.

2. Utilize different boards of chopping for vegetables, fruit and raw meat.

3. Make sure that fire extinguishers are available in the kitchen (Lawrie & Ledward, 2014).

Question 13. Explain the correct general procedure for cutting items safely?
Make the uniform surface on the ingredient before accurately cutting it. If that ingredient is particularly being cut or chopped is uneven or round like the tomato then slice the little off and then create a stable, flat surface for laying on the chopping board while chopping.
Question 14. Explain the uses of the following knives?
 

1.               Bread knife – For cutting cakes or baked items.

2.               Chef’s knife (French knife) – For chopping, slicing and mincing vegetables, slicing meat etc.

3.               Paring knife – For slicing, chopping and cutting vegetables and fruits

4.              Turning knife – For dicing, mincing, and peeling small vegetables and fruits.

5.               Boning knife – For removing skin and bones from fish and meat.

6 .             Filleting knife – To cut fish and remove bones.

7.               Cleaver – For cutting through bone of animal and meat (Lawrie & Ledward, 2014).

 

 

8.   Buttering knife – For applying spreads like cream cheese, peanut butter and butter on bread.

Checkpoint 4
Question 15. Explain the difference between sharpening and honing. When should these be done?
Sharpening eradicates material or item from the blade for producing the sharp, new edge, whereas honing preserves the blade very sharp by pushing the knife edge back to the middle. Sharpening must be done one to two times a year and honing must be done after three times using a knife.
Question 16. What are the generally recommended provisions for the care and hygienic storage of knives?
The generally recommended provisions are given below:

1. Secure the board of chopping.

2. Always keep the knives washed and clean.

3. Create a uniform surface on the ingredient before chopping.

4. Take proper time.

5. Do not put the knives anywhere lying.

6. Always sharpen the knives.

7. Hold the knife in the leading hand always (Macheix, et al., 2018).

 

Question 17. Provide a description for the use of each of the following utensils: utensils?
 

1.   Peelers – Press down gently to the peeler and then slide the complete length of the fruit or vegetable for peeling of the skin.

 

2.               Garnishing tools – Hold the tools and then sprinkle the item on the dish.

3.               Piping bags and nozzles – Grip the piping bag towards the main top with the leading hand and utilize the opposite hand for helping guide the bag and then grip it steady as the pipe.

4.               Cutting boards – Firstly put the vegetables on the board and then hold the vegetable and start chopping on the board.

5.               Sieves and strainers – Tap gently the strainer or sieves sides till the flour does not fall into the plate or bowl

6.               Bowls – The bottom must be flat for keeping the bowl from rocking or tipping while mixing all ingredients.

 

 

7.               Whisks – Put the whisk in a bowl and also eggs then move the whisks vigorously till the eggs are accurately whisked.

 

 

8.               Thermometers – 1. Insert it into complete poultry and roasts at the start of the time of cooking and then leave it there.

2. Then insert it in the middle of the densest portion without even touching bone or fat.

3. Review readings as the dish cooks (Macheix, et al., 2018).

Question 18. What is the purpose of Standard Operating Procedures (SOPs) for the use of equipment?
The purpose of Standard Operating Procedures for the utilization of equipment is for carrying out the tasks and operations appropriately and in a similar manner always.
Question 19. Which safety aspects must be considered and followed when handling and working with

equipment?

The aspects of safety are given below:

1. Understand the accurate procedures of operating and precautions of safety before operating the equipment.

2. Make sure that complete guards are in the accurate place.

3. Report unsafe or defective equipment to the answerable individual for preventing crucial injury.

 

 

 
Checkpoint 5
Question 20. Provide 5 examples how you can help prevent food poisoning by maintaining hygiene standards for

equipment?

Five examples are given below:

1. Ignore food handling when the person is not well

2. Ensure that every food item is fresh

3. For Seafood, raw meat must be kept separated from the cooked dishes and covered.

4. Utilize clean and washed utensils

5. Put the dishes and food in the refrigerator and in sealed containers.

Question 21. List the [generic] manufacturer’s instructions for assembling a blender in correct order?
The instructions of the manufacturer are given below:

1. Before assembling the blender, accurately wipe the base of the blender with the warm cloth then dry with the damp cloth and then dry it with the soft cloth.

2. Turn the jar of blender upside down and then place the small ring of smearing on the assembly of the blade.

3. Place the assembly of the blade with the ring of sealing in the bottommost opening of the particular jar.

Question 22. Provide a description for the following culinary terms?
1.               Mirepoix – It is the sautéed fusion of chopped vegetables utilized as the basis for sauces, stews and soups.

 

 

2.               Matignon – These are vegetables that are chopped to a particular size such as the mirepoix (Muehlhoff, et al., 2013).

 

 

 

3.               Concasser – It is the term for cooking meaning to chop the ingredient roughly normally vegetables.

 

 

4.               Chiffonnade – It means finely or shredded chopped herbs or vegetables utilized mainly as the garnish.

 

 

5.               Duxelles – It is the mixture of diced shallots, onions and mushrooms that is accurately sautéed and utilized as the filling for various dishes including sauces and pastries.

Question 23. Provide 2 preparation (in terms of cutting) methods for each of the following commodities?
 

1.               Potatoes – Mashing, Steaming

 

 

2.               Onions – Slicing the onion, Peeling

 

 

3.               Garlic – Firstly peel off and then slice it.

 

 

4.               Leek, celery, carrots, and turnips – Peel the vegetables and then cut them into large pieces.

 

 

5.               Radishes – Cut it in half and then slice the halves of it in half for getting wedges.

 

 

6.               Broccoli, cauliflower and broccoflower – Firstly cut the florets and then cut the stalk

 

 

7.               Lemons, oranges and limes – Roll them on the table and then cut them in half

Question 24. Explain the following terms used for cutting?
 

1.              Slicing – It is the cutting of ingredients into broad or thin slices.

 

 

2.              Dicing – It is the culinary cut of the knife in which the item of food is chopped into small dice.

 

 

3.              Chopping – When the ingredient is cut into accurate squares normally about half of an inch thick.

 

 

 

4.              Trimming – It is the process of removing the front of the clip or portions of the tail.

 

 

 

 

5.              Peeling – It is removing the non-edible or unwanted skin.

 

 

 

6.              Turning – It is the method of machining, the removal procedure of material, which is utilized for creating revolving parts by chopping away the undesired material (Muehlhoff, et al., 2013).

Question 25. List the 5 precision cuts and provide the approximate sizes for each cut?
Five precision cuts are given below:

1. Julienne – small bottom 3mm* 3mm* 40mm

2. Brunoise – fine dice 3mm*3mm cube

3. Paysanne – Many shapes of 15mm width* 3mm thick

4. Jordinere – medium baton 5mm*5mm*20mm

5. Macedoine – 8mm*8mm cube

Checkpoint 6
Question 26. List 6 pieces of equipment typically required for preparing a variety of different types of salads and

sandwiches?

Six pieces of equipment are given below:

1. Sandwich spatula

2. Scissors

3. Cookie cutter

4. Grater

5. Spatula

Question 27. What are the hygiene issues for dairy products (including cheese)? Explain the storage

requirements for dairy products including cheese?

The products of dairy intended for the consumption of humans should be free from all dangerous pathogens like Campylobacter jejuni, Salmonella etc. These pathogens could cause ailments significantly in children, elders and persons who are immune-compromised. For optimal safety and quality products, dairy must be stored at a frozen temperature between 34 degrees F and 38 degrees F (Norman, 2015).

 

 

Question 28. Why should flour and powdery dry goods be sifted before use? How could you measure dry goods

effectively for the preparation of dishes?

Powdery goods and flour be sifted before use as putting the flour through the sifter would break up all lumps in the flour which means we could get the more appropriate measurement. We could measure dry goods appropriately to prepare the dishes by utilizing uniform-cup measures.
Question 29. What are the preparation methods for the following types of batter?
 

 

1.               Beer Batter – Steaming

 

 

2.               Yeast Batter – baking

 

 

3.               Tempura Batter – Frying

Question 30. Provide the correct equipment used for the following preparation methods for seafood?
 

1.               Scaling, gutting and cleaning fish – Scraper-style scaler

 

 

2.               Skinning and filleting fish – Fillet knife

 

 

3.               Cleaning shellfish – Boning knife

 

 

4.               Shucking oysters – Oyster knife

 

 

5.               Opening crabs and lobsters – Lobster cracker

 

 

6.               Peeling prawns – The Ezi Aussie Prawn Peeler (Norman, 2015).

 

 

Checkpoint 7
Question 31: Provide the specific use of the following equipment used for the preparation of poultry?
 

1.               Boning knife – It is initially devised to cut bones of meat

 

 

2.               Colour-coded chopping board – It is utilized for high-risk dishes including raw meats.

 

 

3.               Piping bag and nozzles – For adding decorations and designs on dishes.

 

 

4.               Trussing needles and twine – To tie the meat so that it accurately cooks and also keeps the shape accurate.

Question 32: Provide the specific use of the following equipment used for the preparation of meat?
 

1.               Boning knife – For cutting through ligaments and also connective tissues for removing raw meat from the particular bone.

 

 

 

2.               Carving knife – For carving and slicing thick meats.

 

 

 

3.               Larding needle – For inserting cold, small strips of seasoned fat of pork into the raw roast of poultry and meat.

 

 

 

4.               Meat bat/mallet- For softening of the fibres and making the particular very easy for chewing and for digesting.

 

 

 

5.               Meat hook – For hanging meat for chilling, skinning or draining.

 

 

 

6.               Mincer – Fine chop cooked or raw meat.

 

 

 

7.               Slicer – For preparing deli cheeses and meat for sandwiches (Pigott & Tucker, 2017).

Question 33: What are the procedural steps for washing pots and pans?
1. Clean with warm water and a firm brush.

2. Boil water in the pan or pot for loosening remnants of food.

3. Scrub it with a firm brush till the particles of food are removed.

4. Dry the pan or pot instantly.

 

 

 
Question 34: What are the hygiene requirements for effectively cleaning and storing cutting boards?
The hygiene requirements are given below:

1. Scrub them into the bowl utilizing warm water.

2. Wash and dry with a paper towel.

3. Running the boards of cutting through the dishwasher with consistent detergent for getting excellent results (Swayne, 2013).

Question 35: Explain the correct and safe procedure for cleaning a deep fryer?
The procedures are given below:

1. Dip the sponge in soapy lukewarm water and utilize it for scrubbing the remaining oil.

2, Apply the paste of water and baking soda and then scrub once more.

3. Wash it thoroughly in water and dry it by wiping it with a cloth or paper towel (Swayne, 2013).

Checkpoint 8
Question 36: List 5 requirements for the cleaning and maintenance of small and large equipment including WHS provisions?
Five requirements are given below:

1. Dry clean

2. Wash

3. Inspect

4. Sanitize

5. Dry (Pigott & Tucker, 2017).

 

 

 
Question 37: What are the key actions you should take when you encounter any problems with equipment?
The key actions are given below:

1. Inspect daily

2. Wear protective gloves

3. Handle with care

4. Don’t take sharp items

5. Utilize the right equipment (Wilhoit, 2013).

 

Question 38: Provide 6 suggestions how you can reduce the use of water, electricity and gas in a commercial

kitchen?

Six suggestions are given below:

1. Creating the schedule for the airing of devices which must be utilized as per the demand

2. Installing controllers for temperature and pumps in the kitchen

3. Installing controllers for water temperature

4. Utilizing biogas instead of stoves

5. Utilizing solar energy

6. Cooking with the covered container

Question 39: How can you avoid excessive waste and dispose of waste and hazardous waste effectively?
1. Measure the waste.

2. Reduce utilizing harmful chemicals and plastics

3. Recycle the items

4. Separate waste (Wilhoit, 2013).

 

 

Assessment Task 2

SITHCCC001 Use food preparation equipment

 

Assessment Submission details:

 

 

  1. Please include following details on the top of your assessment:
    • Your Name
    • Your Student Id
    • Your Trainer’s name
    • Title of your Assessment
    • Assessment Due Date
    • Actual Submission Date

Please Note: Any changes in the assessment due date must be approved by your trainer.

 

  1. This assessment can be hand written or in Microsoft word format. Following settings should be made for this assignment to keep consistency among all the assessments:

 

Body textPage setup
·          Font: Times New Roman

·          Font size: 12 point

·          Line spacing: Double

·          Text style: Normal

·         Top: 2.54 cm

·         Bottom: 2.54 cm

·         Left: 3.17 cm

·         Right: 3.17 cm

·         Header: 1.25 cm

·         Footer: 1.25 cm

 

  1. If hand written assessments are submitted, hand writing needs to be clear and
  2. Do not forget to attach the Cover Sheet at the front of the
  3. Make sure you have signed the Cover sheet to declare this is your own
  4. You can e-mail this assessment to your trainer’s e-mail address with following details:

In ‘subject’ mention your ‘student Id – Your name’.

 

Achieving Competence:

 

 

To be deemed competent in this assessment you must:

  • Correctly address all of the assessment requirements as described in this task
  • Correctly address all of the submission instructions
  • Successfully complete the Assessment Questions
  • Submit assessment on or before the due date with an assessment cover sheet

 

Performance objective:

 

 

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria

Assessment description:

 

 

You are required to address each question in Part A. Once you have completed all questions, check all responses and calculations and you are required to complete each task in Part B as outlined below, following the relevant recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.

Assessment Questions:

 

 

Part A

Answer the following questions:

 

Question 1: Explain the meaning of the following terms in an effective kitchen operation?
TermMeaning in a kitchen operation
A) Mise-en-placeIt is the process of culinary in which all ingredients are organized and prepared in the kitchen of the restaurant before starting cooking chop and wash vegetables a night before.
B) Workflow planningIt could comprise two main efforts: creating or defining the workflow and scheduling or running the workflow.
Question 2: Match the following equipment with the tasks they would be used for?
EquipmentUsed to prepare
BlenderPreparing a pizza dough
Food ProcessorParmesan for a pasta dish
GraterMaking breadcrumbs from stale bread
MixerTo puree a soup
Question 3: What is the purpose of the following pieces of equipment? How are they used?
EquipmentPurposeInstruction for use
Sharpening steelIt flattens the uneven edge of the blade after sharpening the knife on the steel.Hold the knife, sharpen down the edge in the hand and then steel with another one. Cross accurately putting the blade of the knife in contradiction to the steel at the angle of 20 degrees.
Sharpening stoneFor sharpening blades by crushing against the rough surfaceSoak them for 15 minutes, after soaking put them on the topmost part of the towel in the kitchen. Then drag the knife with pressure at an angle of 20 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   
Question 4: Connect the correct cutting application with the relevant knife?
Type of knifeCutting application
Chef’s knife (French knife)Trimming, turning and peeling
Filleting knifeTurning and carving
Bread knifeLarger cuts, slicing, dicing and chopping
Boning knifeTrimming and boning
Paring or utility knifeLarge flat knife for spreading butter and other

condiments

Turning knifeRemoving the meat and skin from fish
Butcher’s knifeSerrated edge for slicing bread or tomatoes
Palette knifeLong, slightly curved knife for slicing meat
Question 5: Provide an example of how each of the following equipment is used in a kitchen when preparing or cooking foods including adjustments where required:
EquipmentExamples for use in a kitchen
MeasuresTo appropriately transfer the nature of the dish
Peelers, corers, and slicersFor removing the outer skin of fruit or vegetable
MandolineFor slicing ingredients uniformly, efficiently and quickly
ScalesFor measuring the weight of ingredients
ThermometersFor checking the interior temperature near the completion time of cooking
WhisksFor blending all ingredients quickly
Question 6: List 5 general requirements for the legal, safe and hygienic use of equipment including provisions for reporting any issues:
Five requirements are given below:

1. Dry clean

2. Wash

3. Inspect

4. Sanitize

5. Dry

 

 

 
Question 7: Describe the dimensions of the following cuts and provide a menu example that uses each cut?
CutDescriptionMenu
BrunoiseIt is the optimum dice and is derivative from julienneTomato concasse
JulienneGarnish or preparation of food that is cut into very thin stripsZucchini, beets
MirepoixIt is the easy mix of indelicately cut vegetablesCelery, carrots
JardinièreTo chop vegetables into very thicket batonsCauliflower, potato
PaysanneVegetables that are cut into very thin piecesMinestrone
MacédoineFor dicing the vegetables into 1/4 cubesSoup. Salad
ConcasséTo chop ingredients roughly usually fruit or ingredient

 

Tomato
ChiffonadeIt is the technique of slicing in which green vegetables are cut into thin, long stripsSpinach
Question 8: Give three (3) examples of how you could use vegetable trimmings economically?
 TrimmingsUse
1.Extras of scallion, leeks and onionCould be utilized for flavouring stock rather than throwing.
2.Celery leaves and rootsCould be added to salads

 

 

3.Corn corbsCould be part of dishes of soup
Question 9: Indicate the correct order for the steps needed to clean a whole fresh fish, received fresh from the supplier?
Cleaning procedures and storage for further preparation
3Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to damage the

gall bladder.

4Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.
1Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and trimmings etc.
6Store on a perforated tray with ice and a drip tray, cover and label with description, name, date.
5Wash the fish to remove any excess scales and then pat dry.
2Wash the fish under cold running water to remove all traces of blood and any excesses from the gut to

ensure the fish is thoroughly cleaned.

Question 10: Indicate the correct order for the steps involved in crumbing fish fillets?
Sequential steps for crumbing
2Add flour (remove excess)
5Crumbs (coat and slightly pat for better adherence)
1Dry food items
3Egg wash (remove excess)
6Season
4Store flat with grease proof paper between layers
Question 11: Provide an example for the use of each of the following by-products?
By-productExample for use (i.e. Mince)
a)  Fish carcasses

 

 

 

 

b)  Meat off-cuts

For cooking them for utilizing the tasty broth

 

 

 

 

Beef cheeks

 

 

 

 

 

 

c) Poultry carcasses

 

 

Sausages

Question 12: Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards

for equipment?

Five examples are given below:

1. Ignore food handling when the person is not well

2. Ensure that every food item is fresh

3. For Seafood, raw meat must be kept separated from the cooked dishes and covered.

4. Utilize clean and washed utensils

5. Put the dishes and food in the refrigerator and sealed containers.

Question 13: Calculation

Complete the following recipe conversion for each quantity adjusted for 10 portions each?

Hint: If you divide the quantity by 4 you will know the requirements for 1 portion
 

Item

 

Specification

 

Requirements for 4 portions

Requirements for 10

portions

Asian Vermicelli0.00750.030 kg0.075 kg
Dried Mushrooms0.0050.002 kg0.005
Onion0.01250.050 kg0.125
Garlic0.0010.004 kg0.01
Green Prawn Meat0.0250.1000.25
Question 14: What are the specific points of care when cleaning blenders, food processors and mixers to prevent potential health hazards? List the cleaner you would use and where you would use a sanitiser?
EquipmentPoints of careCleaning Chemical usedIs Sanitiser used?
Blender1. Switch off the power and then remove the motor.

2. Clean the base of the blender by normally wiping the touchpad and base with a cloth.

3. Do not utilize a jet of water of any type for cleaning the base of the blender.

Baking soda

 

Yes
Food Processor1. Take apart the food processor.

2. Rinse the blade

3. Rinse the separate parts

4. Wipe the motor or base

5. Be very sure for drying entire pieces for preventing the growth of bacteria.

Baking sodaNo
MixerUtilize the dry brush for scrapping the food away and then wipe it again with the damp or towel cloth.ChloraminesYes
Question 15: List 4 examples of safety aspects which must be considered when using or cleaning equipment?
1. Inspect daily

 

 

 

2. Handle with care

 

3. Wear protective gloves

 

4. Utilize the correct tools

Question 16: You intend to use the meat slicer to cut salami. The machine won’t start. What should you check

and what should you do if you cannot resolve the problem?

We will ensure that the power switch is on and will test the cord of electricity. If the problem is not resolved then test the motor and the switch and replace or repair if it is faulty.
Question 17: Provide 6 examples of how you can reduce environmental impacts and save energy and resources in a commercial kitchen environment?
1. Utilize high-performance tools

 

2. Utilize renewable sources of energy

 

3. Turn all sluggish appliances or devices off

 

4. Have an energy-effective layout of the kitchen

 

5. Clean and maintain equipment daily

 

6. Develop the vegan patch

Question 18: Connect the correct preparation method with the relevant type of batter?
Beer BatterMake a well with the flour, ferment yeast in a little milk.

When risen add the rest of the ingredients. Prove, knock back and then draw the floured item through the batter – Used for desserts, fish, and meat.

 

50gCarrots
½Coral lettuce
30gCelery
30gLeek
50gCapsicum
400gOrange
1Avocado
2White bread slices
40gButter
40mLVinaigrette

 

 

Yeast BatterSift flour and cornflour, work in iced water and egg white to batter consistency. Used for seafood and vegetables
Tempura BatterSift flour, add salt, egg and beer slowly to form a smooth batter. Add the water to adjust the consistency – Used for desserts and fish.
Question 19: Read the following recipe and answer the questions below:

 

AVOCADO AND ORANGE SALAD

Key Ingredient: Avocado, orange

Key Skills: Knife skills, dressing preparation Equipment Needs: Bowl, chef’s knife, pan, whisk Preparation Time: 30 minutes

Cooking Time: 10 minutes

Difficulty: **

Serves 2 Ingredients:

 

 

 

 

 

 

 

 

 

Preparation Steps:

Wash, peels re-wash the carrots. Wash the lettuce, celery, leek and capsicum. Tear the lettuce into bite-sized pieces and place into a colander in the fridge. Cut the carrots, celery, leek and capsicum into julienne. Segment the orange. Cut the avocado in half. Remove the stone and peel the avocado. Slice into half moon shapes. Cut the bread into ~5mm squares. Prepare the vinaigrette

Cooking Steps:

1.               Blanch and refresh the celery, leek, carrots and capsicum

2.               Clarify the butter. Add the croutons and fry until browned and crisp. Drain on absorbent paper

Plating:

1.               Layer the avocado and orange segments on a chilled plate

2.               Place the remaining ingredients into a bowl and dress the salad. Place in the middle of the plate and garnish as desired

a)   How many serves will this recipe yield?
The recipe will yield 2 servings.

 

 

 
b) How much time will you need to plan to prepare, cook and plate this salad, if plating will take 3 minutes?
We will need 10 minutes.
c)    The recipe lists for equipment needs: “Bowl, chef’s knife, pan, whisk”. What other equipment will you need

to prepare this salad?

We will need salad tongs, a swivel peeler, serrated peeler.
d)   List the preparation steps in order using numbered steps?
Preparation steps in numbered sequence: 1. Wash and peel the carrots.

2. Wash the capsicum, celery, leek and lettuce.

3. Then tear the lettuce and put it in the colander in the refrigerator.

4. Cut the celery, carrots, capsicum and leek into julienne.

5. Peel the orange.

6. Cut the avocado in half

7. Then cut the bread

e) What should be the temperature of the plate you will use to plate the salad?
The temperature should be 41 degrees.
f) When should you dress the salad?
Prepare the dressing for 2 hours before serving.

 

Part B

Prepare the following dishes to the criteria set out below:

 

Dish to be preparedEquipment usedMajor food groups used

 

Dish 1:

——-Fish Fillet en Papillote

Recipe Source: Futura Group, e- coach recipes SITHCCC001

No. of serves: 2

 

Blender

 

Food processor Grater Sharpening steel Sharpening stone

Knives: Butcher/Boning/Filleting/Palette

 

Mandoline Measures Mouli

Peeler/Corer/Slicer Planetary mixer Scales Thermometer

Whisk: fine/coarse

Fruit/vegetables General food items:

batter/coating/condiment

 

Oils/sauces/marinade Garnishes

Meat Poultry Seafood

 

 

Precision Cuts:

Dish 2:

—— Quiche Lorraine                      

 

Recipe Source: Futura Group, e- coach recipes SITHCCC001

No. of serves: 4

 

Blender

 

Food processor Grater Sharpening steel Sharpening stone

Knives: Butcher/Boning/Filleting/Palette

 

Mandoline Measures Mouli

Peeler/Corer/Slicer

 

Planetary mixer

Fruit/vegetables General food items:

batter/coating/condiment

 

Oils/sauces/marinade Garnishes

Meat Poultry Seafood

 

 

Precision Cuts:

 

 Scales Thermometer

Whisk: fine/coarse

 
Dish 3:

——Tomato Bruschetta         

 

Recipe Source: Futura Group, e- coach recipes SITHCCC001

No. of serves: 4

 

Blender

 

Food processor Grater Sharpening steel Sharpening stone

Knives: Butcher/Boning/Filleting/Palette

 

Mandoline Measures Mouli

Peeler/Corer/Slicer Planetary mixer Scales Thermometer

Whisk: fine/coarse

Fruit/vegetables General food items:

batter/coating/condiment

 

Oils/sauces/marinade Garnishes

Meat Poultry Seafood

 

 

Precision Cuts:

Dish 4:

—— Mayonnaise                      

Recipe Source: Futura Group, e- coach recipes SITHCCC001

No. of serves: 10

 

Blender

 

Food processor Grater Sharpening steel Sharpening stone

Knives: Butcher/Boning/Filleting/Palette

Mandoline Measures

Fruit/vegetables General food items:

batter/coating/condiment

 

Oils/sauces/marinade Garnishes

Meat Poultry Seafood

 

 Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer

Whisk: fine/coarse

Precision Cuts:

 

 

 

How to Tell If Your Knife is Sharp Enough

 

 

 

 

 

PUT THE BLADE TO THE PAPER TEST

Even the best knives will dull over time with regular use. To determine if your knife needs sharpening, put it to the paper test. Hold a folded, but not creased, sheet of newspaper by one end. (You can also use a single sheet of basic printer/copy paper.) Lay the blade against the top edge at an angle and slice outward. If the knife fails to slice cleanly, try steeling it (see below). If it still fails, it needs sharpening.

 

 

 

 

 

 

 

A Scientific Glimpse: What a Sharp and Dull Knife Look Like Up Close

 

 

 

 

In our knife sharpener research, we examined blades—from sharp (smooth and sharp) to dull (all chewed up)—under a high-powered laboratory microscope at the Massachusetts Institute of Technology’s Department of Materials Science and Engineering.

When to Use a Knife Sharpening Steel

 

A so-called sharpening steel, the metal rod sold with most knife sets, doesn’t really sharpen a knife, but rather it hones the edge of a slightly dulled blade. Sweeping the blade along the steel realigns the edge. Throughout this motion, make sure to maintain a 15-degree angle between the blade and the steel.

How to Use a Knife Sharpening Steel

 

 

 

 

STEP 1

To safely use a steel, hold it vertically with the tip firmly planted on the counter. Place the heel of the blade against the tip of the steel and point the knife tip slightly upward. Hold the blade at a 15-degree angle away from the steel.

 

 

 

 

STEP 2

Maintaining light pressure and a 15-degree angle between the blade and the steel, slide the blade down the length of the steel in a sweeping motion, pulling the knife toward your body so that the middle of the blade is in contact with the middle of the steel.

 

 

 

 

STEP 3

Finish the motion by passing the tip of the blade over the bottom of the steel. Repeat this motion on the other side of the blade. Four or five strokes on each side of the blade (a total of eight to ten alternating passes) should realign the edge.

 

 

 

All About Whetstones

 

 

 

 

 

 

 

 

 

PROS:

  • Extremely adaptable; because the cook holds the knife at a specified angle to match the blade (Western, hybrid gyutou, Japanese), a whetstone can be used to sharpen any
  • Can sharpen knives with a full
  • Most stones feature a coarse and fine side, which determines the amount of sharpening at each
  • Relatively

CONS:

 

 

 

 

  • Takes practice to master; need to hold the knife at the correct angle to ensure a proper
  • Can take time to restore a very dull

How to Use a Whetstone

 

STEP 1: SECURE STONE ON COUNTERTOP

Place rubberized shelf liner or damp paper towels under whetstone to make sure it stays in place (whetstone should be coarse side up).

 

 

 

 

STEP 2: SHARPEN FIRST SIDE

Face knife away from you and place handle end on whetstone at the angle of your blade (typically 15-degree angle for Asian-style knives and 20-degree angle for Western-style knives). Place other hand in the middle of the flat side of the blade, keeping your fingers flat and away from the sharp edge. Draw blade down the stone in a wide, circular manner, holding the blade at a constant angle until the tip of the knife runs off the other edge. Repeat several times, depending on dullness of blade.

 

 

 

 

STEP 3: CHECK SHARPNESS OF FIRST SIDE

To check if the first side is sharpened, carefully run your thumb perpendicular to the edge of the blade–when you can feel the burr from handle to tip, that side is sharp enough. (Safety tip:

Do not run your finger parallel to the blade.)

 

 

 

 

STEP 4: SHARPEN SECOND SIDE

Switch knife over and repeat the sharpening process in the opposite direction.

 

 

 

 

STEP 5: REPEAT TECHNIQUE ON FINE SIDE

Turn whetstone over to fine side and repeat process on both sides of knife until blade is sharp.

 

Standard Recipe Card
 
 

Name of dish:

Smoked salmon pizza Portion #:5
Ref.source:  
 

Total Cost:

$10  

Portion size:

5
 

Portion Cost:

$2 

Sale Price at

$15
 % 
( Food Cost)7.5%
 
  

Sales Price

$15Food Cost %7.5%
Commodities
 

Item

 

Specification

Weight

kg/l/Unit

 

Cost per kg/l/Unit

Actual

cost

 
Flour250G 0.02 0.25 
Yeast4G 0.03 0.12 
Water125Ml 0.04 0.250 
Olive oil10Ml 0.25 0.250 
Salt1G 0.05 0.50 
Tomato paste30G 0.04 0.120 
Rocket30G 0.25 0.550 
Smoked salmon100G 0.25 0.250 
Feta60g 0.25 0.250 
        
        
        
        
        
        
        
        
 Total Cost $10 
 

Portion Cost

 $2 
        
Method:
To prepare Smoke Salmon Pizza, sift the flour. Then add the yeast and warm water then cover it. Then add the water again, salt and olive oil and work for 15 minutes. Then prove for around 30 minutes then knock back. Then shape as wanted and dock for uniforma baking. Then spread the paste of tomato on the top and evenly distribute crumbled feta, salmon slices and rocket. Then serve the dish.

 

 

 

 

Workflow Plan/End of Service Procedures/De-Brief
 

Time

 

Task (description)

 

Equipment & WHS

Communication (Who, About What?)
09:00 amGathering entire vegetables and ingredients including buying themBag and paper and penChef about quantity
09:00 amWashing all vegetablesWaterChef accurately washed the vegetables
10:00 amCutting the vegetablesKnifeChef
10:30 amCooking of the dishPan, ovenChef
 End of Service Procedures/ Reporting RequirementsEquipment/SystemsCommunication (Who, About What?)
11:00 amServing the dishBowls and platesWaiter
 Post Service De-BriefEquipment/SystemsCommunication (Who, About What?)
11:30 amCleaning of tableKitchen towelCleaner
12:00 amWashing the dishesWater, detergentCleaner

 

 

Assessment Evaluation Tool

Unit Code & Unit NameSITHCCC001 Use food preparation equipment
Assessment TypeWritten task
Assessment NameAT 1
Student’s name & ID 
Assessment date/s 
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 2.1,2.2,3.1, 3.2,3.3, 3.4] 

Yes

 

No

(1.1) Confirm food preparation requirements from recipes, lists and other workplace information.  
(1.2) Identify and select knives and other routine and specialised equipment suited to the food preparation task.  
(1.3) Confirm cleanliness of equipment before use.  
(2.1) Assemble and use equipment safely and hygienically according to manufacturer instructions.  
(2.2) Prepare food items using suitable knives to make precision cuts.  
(3.1) Maintain equipment cleanliness using appropriate cleaning agents.  
(3.2) Use energy, water and other resources efficiently to reduce negative environmental impacts.  
(3.3) Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.  
(3.4) Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.  
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7]YesNo
(1) Meaning and role of mise en place in the process of preparing, cooking and presenting food  
(2)    Essential features and functions of, and safe operating practices and maintenance requirements for, the following equipment used in food preparation:

·         commercial:

§  blenders

§  food processors

§  graters

§  mixers

·         knife sharpening equipment

·         sharpening steels and stones

·         knives:

  

 

 

§  butcher and boning

§  chef

§  filleting

§  palette

§  utility

§  vegetable

·         measures

·         peelers, corers, and slicers

·         scales

·         thermometers

·         whisks

  
(3) Food safety practices for handling different food types  
(4) Cleaning practices and agents suitable to range of equipment in use  
(5)   Precision cuts used in a commercial kitchen:

·         brunoise

·         chiffonnade

·         concasse

·         jardinière

·         julienne

·         macédoine

·         mirepoix

·         paysanne

  
(6)    Safe operational practices using essential functions and features of equipment used to prepare:

·         dairy products

·         dry goods

·         fruit

·         general food items:

§  batters

§  coatings

§  condiments and flavourings

§  garnishes

§  oils

§  sauces and marinades

·         meat

·         poultry

·         seafood

·         vegetables

  
(7) Safe operational practices for maintenance and minor adjustments of equipment: adjusting blades

oiling machines

  

 

 

Comments/feedback to Student

 

 
 
 
 
 
Outcome:o Satisfactory                                    o Unsatisfactory
Assessor: I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks

Google check for plagiarism                               Yes     No

Check for Copying/Collusion                              Yes     No

Check for Authenticity (own work)                  Yes     No Cheating or use of model answers  Yes          No

Assessor name: 
Assessor signature: 

 

a.     blenders¨
b.     food processors¨
c.     graters¨
d.     knife sharpening equipment:

o sharpening steels and stones

¨
e.       knives:

o    butcher and boning

o    filleting

o    palette

¨

¨

¨

f.      mandolin slicers¨
g.     measures¨
h.     mouli¨
i.      peelers, corers or slicers¨
j.      planetary mixers¨
k.     scales¨
l.      thermometers¨
m. whisks: fine and coarse stainless steel wire¨

 

 

Assessment Evaluation Tool

Unit Code & Unit NameSITHCCC001 Use food preparation equipment
Assessment TypeQuestion answers & Practical observation
Assessment NameAT 2
Student’s name & ID 
Assessment date/s 
Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4]YesNo
(1) Safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment:  

 

a.   fruit and vegetables¨
b.      general food items:

o     batters

o     coatings

o     condiments and flavourings

o     garnishes

o     oils

o     sauces and marinades

 

¨

¨

¨

¨

¨

¨

c.    meat¨
d. poultry¨
e.   seafood¨

 

 

 

 

(2) Use food preparation equipment to prepare each of the following food types:  
(3) Make precision cuts on fruit and vegetables  
(4) Complete food preparation tasks within commercial time constraints.  
Is Student able to demonstrate the following: Performance Criteria [1.1, 1.2, 1.3, 2.1, 2.2, 3.1, 3.2,

3.3, 3.4]

YesNo
(1.1) Confirm food preparation requirements from recipes, lists and other workplace information.  
(1.2) Identify and select knives and other routine and specialised equipment suited to the food preparation task.  
(1.3) Confirm cleanliness of equipment before use.  
(2.1) Assemble and use equipment safely and hygienically according to manufacturer instructions.  
(2.2) Prepare food items using suitable knives to make precision cuts.  
(3.1) Maintain equipment cleanliness using appropriate cleaning agents.  
(3.2) Use energy, water and other resources efficiently to reduce negative environmental impacts.  
(3.3) Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.  
(3.4) Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.  

 

 

 

Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7]YesNo
(1) Meaning and role of mise en place in the process of preparing, cooking and presenting food  
(2) Essential features and functions of, and safe operating practices and maintenance requirements for, the following equipment used in food preparation:  
(3) Food safety practices for handling different food types  
(4) Cleaning practices and agents suitable to range of equipment in use  
(5) Precision cuts used in a commercial kitchen:  

 

 

 

 

 

(6) Safe operational practices using essential functions and features of equipment used to prepare:  
(7) Safe operational practices for maintenance and minor adjustments of equipment:  

 

a.     Dairy products¨
b.     Dry goods¨
c.     fruit¨
d.       general food items:

o    batters

o    coatings

o    condiments and flavourings

o    garnishes

o    oils

o    sauces and marinades

 

¨

¨

¨

¨

¨

¨

e.     meat¨
f.      poultry¨
g.     seafood¨
h.     vegetables¨

 

a.     adjusting blades¨
b.     oiling machines¨

 

Comments/feedback to Student

 

 
 
 
 
Outcome:o Satisfactory                                    o Unsatisfactory
Assessor: I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks

Google check for plagiarism                               Yes     No

Check for Copying/Collusion                              Yes     No

Check for Authenticity (own work)                  Yes     No Cheating or use of model answers  Yes          No

Assessor name: 
Assessor signature: 

 

 

 

References

 

Adams, R. P. (2012). Identification of essential oils by ion trap mass spectroscopy. Academic press.

 

Dorsch, J. A. (2012). Understanding anesthesia equipment. Lippincott Williams & Wilkins.

 

Duckworth, R. B. (2013). Fruit and vegetables. Elsevier.

 

Lawrie, R. A., & Ledward, D. A. (2014). Lawrie’s meat science. Woodhead Publishing.

 

Macheix, J. J., Fleuriet, A., & Billot, J. (2018). Fruit phenolics. CRC press.

 

Muehlhoff, E., Bennett, A., & McMahon, D. (2013). Milk and dairy products in human nutrition. Food and Agriculture Organization of the United Nations (FAO).

 

Norman, J. (2015). Herb and Spices The Cook’s Reference: Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils and more. Dorling Kindersley Ltd.

 

Pigott, G. M., & Tucker, B. W. (2017). Seafood: effects of technology on nutrition. CRC press.

 

Swayne, D. E. (2013). Diseases of poultry. John Wiley & Sons.

 

Wilhoit, K. (2013). Who’s really attacking your ICS equipment?. Trend Micro10.

Assessment 1

Question 1

The reason behind the plain English writing style is the matter is quickly & easily understandable to the reader.

The three benefits of plain English writing style are:

Convey Easily

Save time

Globally Understandable

Question 2

Convey easily: The main benefit of writing in a plain style is that we can easily convey the message. For example, if we found any message or any matter which language is very typical or not understood easily, then the purpose behind writing that matter will not be fulfilled. So it is the main reason to write any matter which can be easily understandable to everyone to convey the message easily.

Save Time: When any message, matter, or document will be short in plain English style it takes very less time to read & understand that matters so that the person takes the action quickly &easily which saves time.

Globally Understandable: As we know that English is the only language that can be used to communicate with people globally. Many companies have been working across their countries.So if it has been written in plain English writing style it will be better to understand & communicate their message or any matter with people around the world(Sharma et ., al 2012).

Question 3

Active Voice: John ate whole rice at lunch

Passive Voice: At lunch, whole rice was eaten by john.

Active Voice: Suzy cleaned the entire house.

Passive Voice: The entire house was cleaned by Suzy.

Question 4

(1)We can use passive voice in that condition where it’s important to indicate the action being performed, rather than who is performing it.

Example: Our house is being painted.

(2) We can use passive voice in that condition when we want to indicate or highlight the person or receiver of a particular action.

Example: Tom was beaten by his father.

(3) We can use passive voice in that condition when we are talking about the general truth or sentence.

Example: Company SOP (Standard Operating Procedure) is made to be followed.

Question 5

Simple Sentence: A Simple sentence is a sentence that includes the basic elements (Sub +Verb)

Example 1: The Bus was late.

In the above sentence “The Bus” = Subject, Was = Verb

Example 2: I looked for john at the airport

In above sentence “ I ” = Subject, Looked = Verb

Compound Sentences: A Compound sentence is a sentence that is made by two independent clauses connected with Coordinating conjunction.

We can learn the Coordinating conjunctions with the word “FANBOYS” – For, And, Nor, But, Or, Yet, So.

Example 1: Jerry waited for his friend Tom but he was late.

Example 2: They left the Railway Station before I arrived, soI did not see them.

Question 6

It has come to our attention that arrears are left in your account. Perhaps anoversight on your part leads to some temporary pecuniary difficulty. It is the long-held policy of this company that client will be responsible for any bad debts & will not be able to access the credit further until the overdue amount has been received by the client. It is very important to look out this matter without losing any further time. If payment will not be received within a month an indeed will be posted to the same that the store will not be able to give you credit further(Baker, et al.,2016).

Question 7

In a Bad newsletter subject line or title not be clear or common so readers generally avoid reading the news

In publishing a bad newsletter the information will not be clear so the reader will confuse or not get understand to read that type of news.

In a Badnewsletter, the Language or matter that has been used in that news will not easily readable or understandable.

In a Bad newsletter, promotional content should be more rather than the information (Azizi., 2014)

Question 8

Interesting title with catchy lines: When we try to write a good newsletter its title & subject line should be more interesting & catching so that it can take the attention of more & more readers.

Provide accurate information: If we want to build the trust with readers, we have to provide reliable & accurate information to them. We should have proper information about the news that we put in the newsletter.

Promotional content should be less: When we try to publish a newsletter we make sure we provide the 90%ofof the news & Informative content & less than 10% of promotional content. Readers looking a valuable content that will provide some knowledge & information

Easy to read: When we going to publish the news the matter & language should be easy to understand. It saves the time &provides the accurate with the information which we want to publish

Recheck before publishing: Before publishing news, we need to recheck it always because if there is any grammatical &content-related error we can rectify it before time.

 

 

 

Assessment Task 2

 

1) E-Mail

To: Eleanor Bloom of Seawaters@au.in
Date: 20-05-2022
Subject: Regarding Business planning
Respected sir,
This mail is written to take a face-to-face appointment with the Senior Accountant in the upcoming two weeks as we want to discuss business planning.

I request you to kindly visit our office.

Regards

Account administration officer.

 

2)

To: Hr manager@au.in Tom Sweeny@au.in
Date: 22-05-2022
Subject: Inform staff of discussing a new performance appraisal
Meeting hour: one hour
Respected sir,

This mail is written to inform you that we conducted a meeting to discuss a new performance appraisal with you all. You all must attend the meeting; the meeting is about one hour. You all will share your idea in the meeting, so we decide on this new performance appraisal.

I request you all to kindly attend the meeting on time.

Regards

Account administration officer.

 

3)

To: Sonya Sears@au.in
Date:24-05-2022
Subject: Sonya
Meeting hour:
Respected Ma’am,

This mail is written to inform you that you are unsuccessful in the post of senior accountant.

Thank you very much to show your interest in our company.

Regards

Manager

 

4)

To: Client@au.in
Date:
Subject:
Meeting hour:
Respected client’s

This Mail is written to inform you all that update your bank details due to the ATO Requirement to ensure that all financial institution account information is up to date.

All of you must update your bank details soon so that the ATO or you are not face any problems.

I hope you all get my point.

Regards

Account Administration officer

 

 

Part A: Plan documents

Planning criteria

 

Notes
What is the purpose of the document?

 

 

The purpose of the document is to respond to the client who’s are interested in our company and discuss business planning with us.
Who is/are the intended recipient/s?

 

 

The client whose name is Eleanor Bloom.
What is the intended format for the document e.g. letter, email, memo?

 

The format for the document is e-mail.
What software will be used to produce the document?

 

Microsoft outlook
What key points will be included in the document? Include each point in a logical structure and the order, they will be addressed in the document.

 

Answer to the client, that we are interested in their business plan.
What style of language will be adopted, standard or formal or informal?

 

The Formal language is used for email.
Does a manager need to sign the correspondence before it goes out as per the Style Guide?

 

Yes, the manager’s sign is very necessary because all official document has to need an official signature.
What template will be used from the Style Guide to develop the document?

 

Plan document

 

Part B: Draft documents and obtain additional information

 

CheckYes/No, comments and/or changes made to the document.

 

Does the tone of the document reflect the writing style required as per the style guide?

 

Yes, style is matching
Is the tone in the document suitable for the intended audience e.g. is it sufficiently formal or informal?Formal but it requires more details
Is the format of the document appropriate to the purpose of the communication e.g. letter for a formal communication?Yes
Is the purpose of the document clear?Yes
Is the document logically sequenced and structured?Yes
Is the document constructed logically?Yes
Has the document been proofread for spelling, grammar and overall readability?Yes
What style guide requirements were observed in developing the document?It was specific to the purpose

 

 

Part C Finalise Documents

A document is a printed or electronic matter of written information that is useful for the official records, as the document of office use must contain the purpose for the specific that is mentioned and also it should be clear and to the point of purpose without any overwriting or making the matter of document too long, the document of official use should be written in a very concise format and specified so that reader will know the purpose.

The official use of documents should contain the subject on which the document has a matter so that the readers will know that by reading the subject of the document what will the content that document body have, and there should be proper mention of the date of the document so there will be proper validation with the deadlines of any task or any content.

As for today’s digital world, there are all matters should be sent personally through the mail so that each of the recipients has the information. And always there is a focus on the interesting content that was asked by the client, and language of content should be formal and the authority signature must be there on the document to make the document authenticate.

 

 

 

 

 

References

Azizi, E. (2014). Authenticity and collaboration: motivating students through newsletter writing. Kwansei Gakuin University humanities review18, 9-18.

Baker, K. M. (2016). Peer review as a strategy for improving students’ writing process. Active Learning in Higher Education17(3), 179-192.

Byers, M. G. (2000). Eschew Obfuscation-The Merits of the SEC’s Plain English Doctrine. U. Mem. L. Rev.31, 135.

Dwyer, M. (2012). write on!.

Ferreira, F. (2021). In defence of the passive voice. American Psychologist76(1), 145.

Hadi, I. (2021). An Error Analysis of Active and Passive Voice Towards English Text of University Students in South Jakarta. Jurnal Ilmiah Wahana Pendidikan7(2), 9-16.

Khasanovna, A. D. (2022). THE ROLE OF SENTENCES IN ENGLISH COMPREHENSION TYPES OF SENTENCES IN UZBEK AND ENGLISH LANGUAGES. Web of Scientist: International Scientific Research Journal3(02), 209-213.

Sharma, P., Chrisman, J. J., & Gersick, K. E. (2012). 25 years of family business review: Reflections on the past and perspectives for the future. Family Business Review25(1), 5-15.

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