finance assignment help

Assessment Tasks and Instructions

Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
Provide details for the requirements and provisions for adjustment of assessment:

 

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name

Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:
key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level:
contents of national codes and standards that underpin regulatory requirements
reasons for food safety programs and what they must contain
local government food safety regulations and inspection regimes
consequences of failure to observe food safety policies and procedures
meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes as they apply to particular operations and different food types:
critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food
main types of safety hazards and contamination
conditions for development of microbiological contamination
environmental conditions and, temperature controls, for storage
temperature danger zone and the two-hour and four-hour rule
contents of organizational food safety program, especially procedures, associated requirements, and monitoring documents
food safety monitoring techniques
methods to ensure the safety of food served and sold to customers
safe food handling practices for the following different food types:
dairy
dried goods
eggs
frozen goods
fruit and vegetables
meat and fish
equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faults
choice and application of cleaning, sanitizing and pest control equipment and materials
cleaning, sanitizing and maintenance requirements relevant to food preparation and storage:
cleaning
sanitizing
maintenance
high risk customer groups
Place/Location where assessment will be conducted

 

Resource Requirements
Pen, Paper, internet access

 

Instructions for assessment including WHS requirements
You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved.

 

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:

 

 

Assessor(s) Signature(s): Date:    /    /
Student Signature Date:    /    /

Assessment 1
Your task:

You have been appointed as chef de partie in the prestigious Futura Beach Hotel which will open its doors to the public late next month.

In order to conform to the latest requirements for food safety you are required to write a set of Standard Operating Procedures (SOPs) to meet all requirements outlined in the current legislation. You will also need to provide a reference manual for all relevant staff.

These will need to include:

A reference to the current legislation. Where can this be accessed and what are the key requirements relating to (access this information on the website for specific details):

Food safety standards-The food safety standard describes the requirements for food and related business. They ensure the food and related goods of food are safe for the consumer for consuming the food. They have to make sure to provide a better level of food quality (Benito, 2019).

Food safety plan- A food safety plan is the procedure that will set documents. These are the procedures that is preventing the bacteria and calculate the form of bacteria in the different types of food.

Documentation- Documents in the food safety procedures will describe the food and taste. Also, this will give the surety to the food and bacteria-free food containment (Benito, 2019).

Danger Zone- Various types of food contain chemicals and they have their expiry date at a fast level. This may cause a risk for the people before using the product and food. These are the danger zone in the food section.

Critical Limits and Time Frames- The critical limits and time frames will do the maximum and minimum level of insurance for the safety of the product.

The provisions for legislation and provisions at the local government level- The provision for legislation is established by the local government for the food safety. procedure in the restaurants must provide better safety in food under the rules and regulations of the government.

The implications for failing to comply with legislation- If the food safety procedure is not able to comply with the legislation. then it will be described that the food safety procedure is failing in its implications.

The meaning of HACCP, the seven principles, and the required procedures for each principle.

HACCP is the hazard analysis and critical control points the real meaning of this procedure is to take the food and establish also ensure their food safety and hygiene process. while eating the food or cooking the food (Tian, 2017).

Hygiene Standards for:

Persons who handle and prepare foodstuffs- The food hygiene standards will be maintained by the person who handles the food and prepaid the foodstuff is they have to control the hygiene process and take the measurements of the safety (Gaglio, et al., 2021).

Premises- Premises have to take the permission to take care of the food and the safety procedure while cooking the food in the kitchen.

Equipment- Before cooking the food the person should sanitize the equipment .which is going to be used while cooking the food such as knife containers and the other dishwashers should be clean perfectly.

Cross-contamination risks in the 3 areas mentioned in a,b,c:- All the three points in the safety measurements of hygiene standards .while cooking the food will play an important role because they have to cook the food in a safe and hygiene process environment.

Provisions for cleaning regimes including cleaning procedures, sanitation and suitable chemicals or mechanical procedures (for example a dishwasher).

According to the details of cooking procedures. the cleaning procedures have to take into account and also analyze the critical areas of the types of equipment. these are the equipment that is used for cooking the food. as they have to create potential breeding Grounds and rid of the bacteria which stay remain on the containers after cooking the food (Tian, 2017).

Each step of the catering cycle from ordering to distribution of foods, with the requirements and monitoring processes at each step clearly outlined, with applied examples.
(For example it is insufficient to state “measure temperature” – you will need to explain how temperatures are measured; what the specific temperature must be according to the commodity you are inspecting; and what your corrective actions will need to include in case of any discrepancy – apply these at all steps.)

The catering cycle consisted of:
Purchasing
receiving
storing and issuing
preparing
selling
The food also has to maintain the food procedure according to the time and order requirement to monitor the process.

The meaning of hazardous foods, especially as described by local legislation and national food codes including typical examples for potentially hazardous foods across all food groups.

The real meaning and potential of hazardous food are they have the duty to keep the temperature of particular food according to the food taste and requirement of the food. the reason behind this is that they have to minimize the growth of food poisoning and bacteria in the cooking food (Gaglio, et al., 2021).

Instructions for the use, sanitation and calibration of food thermometers including the legally permitted tolerances for probe thermometers.

The instruction for using sanitization and calibration of a food thermometer is to maintain the food temperature and also make sure to maintain food safety procedures with sanitization.

The requirements for ensuring food safety for single use items.

While cooking the food if the food requirement insured the food safety as the use the item for a single time. this will describe as they are taking care of the safety measurement .as they are not willing to use those items again while cooking the food.

The requirements for handling and disposing of damaged items, food that has been recalled, waste removal and vermin control.

The requirement for handling and disposing of damaged items the waste and removal also the vermin control should be maintained in the food they cook have to measure to not using the disposing and damage damaged item while cooking the food (Nayik, et al., 2015).

A list of examples for highly perishable foods from each food group, the specific storing requirements and special requirements for hygienic handling.

Various types of perishable foods would be stored according to their requirement in the specific condition the products are such as dairy products seafood and vegetable fruits meat cooked food and root vegetables and also uncooked meat will be perishable

A cleaning and sanitising procedure for a mincer, blender and coolroom or fridge. The cleaning procedure must take into account the critical areas of these pieces of equipment which could create potential breeding grounds for bacteria and how this can be effectively avoided.

During the cleaning of mind sir and blender, the person should maintain and follow the safety procedure. Also, they have to use the safety equipment before cleaning the electronics and Gadgets .they have to unplug them to avoid such types of risky appearance while cleaning the types of equipment.

An outline of all potential high risk customer groups and the implications of poor food standards for these groups.

The potential risk and the high risk will occur in the customer groups because of the poor food standards for these groups. they have some kinds of disease and also get infected because of the poor food services which make them ill and create a problem for their health.

 

A general overview of common allergens and what needs to be considered in terms of:

Ensuring suitable ingredients are selected- There is the person who has some kinds of allergies which will occur due to some specific ingredients. that the cook will use while cooking the food. during the cooking of the food, they have to make assure to ask the customer. if they have any kind of allergies to any kind of ingredients make sure to avoid such kinds of risks (Nayik, et al., 2015).

Provisions to prevent any cross-contamination and hygiene issues- The provision to prevent any cross contaminations and hygiene issues to avoid such type of contamination. while cooking the food they have to clean the utensils use the spread utensils and also handle the different types of foods and equipment while cooking the food to maintain the safety measures in the kitchen.

The provisions to ensure egg safety in an establishment, relevant to:

Hygiene Requirements for handling, processing, and storage- During handling the eggs and storing them safely they have to store the egg in their cartoon at or below 5 degrees Celsius. this will help to prevent damage and cross-contamination during the storage, and also this will maintain the freshness in the egg for a long time (Nayik, et al., 2015)..

4 examples of dishes using eggs that are considered high risk and how these risks can be avoided or reduced

They should not wash the egg and clean them while putting them into the cartoon. Also, they have to remove the egg which is cracked and dirty out of the Other this will not infect. The Other eggs into the tray. the four examples of dishes using the eggs that are considered the high risk and the cook have to make the assure to avoid or reduce types of risk while cooking them are:
Raw egg mayonnaise
Raw cake mix and biscuit dough
health shakes which use raw egg
Raw egg sandwich

References
Benito, S. (2019). The management of compounds that influence human health in modern winemaking from an HACCP point of view. Fermentation, 5(2), 33.
Gaglio, R., Todaro, M., & Settanni, L. (2021). Improvement of raw milk cheese hygiene through the selection of starter and non-starter lactic acid bacteria: The successful case of PDO Pecorino Siciliano cheese. International Journal of Environmental Research and Public Health, 18(4), 1834.
Kamboj, S., Gupta, N., Bandral, J. D., Gandotra, G., & Anjum, N. (2020). Food safety and hygiene: a review. International Journal of Chemical Studies, 8(2), 358-368.
Nayik, G. A., Muzaffar, K., & Gull, A. (2015). Robotics and food technology: a mini review. J. Nutr. Food Sci, 5(4), 1-11.
Tian, F. (2017, June). A supply chain traceability system for food safety based on HACCP, blockchain & Internet of things. In 2017 International conference on service systems and service management (pp. 1-6). IEEE.

 

Research Questions
Question 1
What issues are faced by the managers of every department while handling their employees during the remote working?
Question 2
How do increase the productivity of employees during their remote working?
Question 3
How do you reduce the communication issues when employees are working remotely?
Literature Review
According to the several authors, the information will be derived that productivity of employees will be increased by conducting training sessions for them and enhance their knowledge, also upgrade their skills so that their knowledge will increase and they can perform well, as well as able to achieve the targets.
Issues can be faced by the employees and managers while handling them, as their productivity can be reduced, and communication issues can also be faced among employees that proper information is not exchanged among them while directly impacting their activities and results will also be increased. Managers may face issues that they are not able to trace the productivity of employees, as they all are working remotely, from the different locations as well as different time zones (Flores, 2019).
Managers must conduct the brainstorming sessions in a few days so that performance of employees can be improved, and it leads to an increase in the overall productivity of employees in the organization. Also, encourage more informal conversations among employees, and they can have separate chat channels such as Google hangouts where they can meet and communicate with each other, as well as coordinate their work. Coordinating is required to synchronize the efforts of all the team members because if they do not coordinate with each other, it directly impacts their performance. It leads to a decrease the communication issues among employees and managers (MacRae, et al., 2020).
It happens that employees who are working remotely will not be communicating with their team members or those outside the team, and they are not efficient while making connections. So, new activities must be conducted along with the informal conversations which lead to improving their performance and they can make connections with each other.
Methodology Used
The methodology used for conducting the dissertation and collecting information will be qualitative and collecting secondary data. From different websites, the data will be collected and it will be used according to the requirements of the dissertation and research. The method of collecting secondary data is public records, government publications, and journal articles. After reading the journal articles, information on the research objectives as well as research questions will be identified. Secondary data can also be collected by reading newspapers and articles, and from there plenty of information can be determined which will be very useful for the research paper.
Search articles on the search engine result pages regarding the impact of remote working on the environment, and provide information that how to encourage employees to increase their productivity during the remote working and what issues they can face as well as how to reduce those issues so it will not affect their learning process, and they can maximize their learning process.

References
Flores, M.F., 2019. Understanding the challenges of remote working and it’s impact to workers. International Journal of Business Marketing and Management (IJBMM), 4(11), pp.40-44. http://ijbmm.com/paper/Nov2019/824043604.pdf
MacRae, I. and Sawatzky, R., 2020. Remote working: Personality and performance research results. Accessed: Apr, 21, p.2021. https://d1wqtxts1xzle7.cloudfront.net/65534893/Remote_Working_Personality_and_Performance_Research_Results_1_-with-cover-page-v2.pdf?Expires=1651927887&Signature=Sk9JRaB4MIIatZdQoYUO80sBynMLLMQcUmFtRsL7pVKNovOoPfFnuOo0tXqOkGG-VK4dqH7HYF742Zmrjy2M1IgkW4C6xg~i~en93oh4Qqw9I5NsJhIBH-63hoTS2KP3zllcKVPUrpiHwqlqBo2gAwY4iUxFhkmfuAaJ6-i1jATBwJ~mRIsqt7Qg0aGFVvd8FsbRmyyxzoiyQrnWO41e8ktbYnvhiAIjRjXp82DUzN5vhPBpWNsOUfndIdIfM1W0TwnKI53V4LBRSi1r7L94f~oyq8lL5sTOy~Bchn7xx2SBfPCBTARAwvck5Q5VYFJbW4jwI-32cSN7TWitYtIStQ__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA

Assessment task 2

Question 1
Learning strategies report
Models and approaches
Grow Management is a consultancy company, and it provides development services such as mentoring, training, coaching, etc. A new strategic plan has one key objective for the consultant company to develop a learning organization, so the company appoints a general manager to develop, implement, and monitor an organizational learning strategy of the company. (Rodrigues, et al.,2018) There are some methods and approaches for a learning strategy report which is helpful for the company, approaches are given below:
1) Kolb Learning Model
2) Honey Mumford model
3) Hermann Brain Dominance
Company growth
Learning strategy is helpful to motivate employees, and students both personally and professionally because it gives them the opportunity to grow. Create an effective market presence so that it will help full to increase sales. For increasing the growth of a company always focus on customer experience and satisfaction. (Rodrigues, et al.,2018)
Give training and motivation to existing and new workers to improve their work performance and attain organizational goals.
Learning policies
As a growing management manager, I analyzed the existing policies of the company, and I found that organization should update its policies and procedures so that new employees will update on those policies. So that company achieves its organizational goal in an easy way. Give advertisements on television or on social media for new beat candidates.
Best practice
As a manager of the company, I monitor all current practices that the company will use for growing management consultant company. Give the best training to their existing employee and the new ones when they are appointed. Forms the protest policy and procedures to defend the employees.
Strategy suggestions
There are some strategies that should be followed by the company are given below:
1) Communicate the plan – After making the plan second thing is important to do is communicate the plan with your team member. So that everyone will be aware of the plan.
2) Break it down – The company must follow breakdown procedures to allocate the work to workers. Or helpful for the manager to assign the work to employees according to their skill and their ability.
3) Set deadlines – Grow management company must set their project deadlines so everyone submitted their project on time.
Technological and systems requirements
Every management or company needs technological requirements to grow its business. Technological requirements are Auxiliary Equipment, proper internet access, and computer all are the basic technological requirements.
The system requires all who are engaged in the project. It recognizes the functionality.
Audience Process Delivery method Frequency and duration Assessment
Educator Conduct meetings to get customer fulfillment. Take feedback from your customer to know about customers satisfaction 4-5 days After getting feedback from the customer manager compare past feedback and present feedback to know their performance and their improvement from to present.
Marketing manager Identify customer needs and their wants and according to them develop a marketing program. Solicit feedback from them through social media. Keyboard research. 5-6 days After knowing the feedback of the customer marketing manager differencing the past and present performance.
Leaders Leaders led their team members by giving them proper training and updating their skills. Leaders provide training through the training session. 7-8 days After leading, monitoring their performance differentiate their present and past performances.

Question 2
Role-play
Date- 12-4-2022
Time- 11:00
Duration- 12 minutes
Agenda – Discussion on learning strategy report
Attendees- CEO and General Manager
General manager – Good noon sir
CEO- Good morning, sir
General manager – Today I want to confer the report with you and some suggestions to improve the report and some new addition.
CEO- ok Good
General Manager- Sir, in the learning strategy report I explain models and approaches for growing the consultant company, suggestions are also provided for the problem are included in the report, if you want a copy, I also provide that.
CEO- ok, what do you want to improve in the organization structure.
General manager- The company must adopt a communication plan in the organization and work breakdown procedures helps to manage employee.
CEO- what about the technological and system requirements.
General Manager- The technological requirement is the best computer system, and deliver the top facilities to their clients. For the best outcome company must train their new employee in a proper way.
CEO- ok good
Thank you
Have a nice day

Question 3
Organizational learning strategy
Introduction
It is a consultant company that runs services such as mentoring, training and sharing coaching to its clients. The organization wants to expand its business and the objective is to earn profits by at least 10% in the financial year. And expanding their consultancy company worldwide. (Peters, et al., 2013)
Purpose
The main purpose of that strategy is to achieve profits of at minimum 10% in an upcoming fiscal year.
Commitment
The promise is to make a good connection with the customer and their core values and also develop organizational learning.
Organizational requirements
The main organizational requirement is to hire new faculty who give training to their new students and new policies and procedures for their new faculty and students. (Peters, et al., 2013)
Units of competency
1) Personal competency
2) Communication
3) Brainstorming session

Communication procedures
The company must follow communication procedures and every employee should follow that procedure to stay well-mannered. It describes the particular requirements for external and internal communication. Like email, notes, and calls, social media.
Strategies
Strategy Flexibility Timeline Resources Responsibilities Performance indicators
Including new technology to improve the profit of the organization Medium flexibility 1-2 weeks New technology or machinery To improve the performance of the organization Revenue Growth
Create a new market strategy to achieve organizational goals High flexibility 1-2 weeks Time, Money, Energy, Expertise To improve the market value of products. Customer satisfaction
Provide technical training to staff members Medium flexibility 2 weeks Technical resources To improve the technical value of the organization Cost per lead

Question 4
Learning and development policy and procedures
Introduction
The company must be updated time by time. It is responsible for the growth of employees and their skills, knowledge, and ability to initiate better business performance. (Kong, et al., 2014)
Purpose
Its main purpose is to set employee goals and boost their performance, reduce workload and turnover and improve company culture. The main purpose is to identify skill gaps between employees and teams. (Kong, et al., 2014)
Duties and responsibilities
Policies and procedures are mainly created for the employees and organization members so that they know their responsibility and their job in the organization according to their project. It has two main roles direct managers and individuals of the company.
Provide learning sessions to their employees.
Procedures
1) Firstly, developed policies and identify needs
2) who will take accountability
3) Collect information
4) Create agenda
5) Formulate procedures
6) Implement procedures
Identifying Learning and Development needs and opportunities-
1) Flexibility
2) Management skill
3) Communication skill
4) Current and future capability needs
Study leave – Give leaves to students and learners so they don’t take study as a bourdon, so they relaxed some time from the work.
Funding – for funding, there are some common sources of funding :
1) Business loans
2) Venture capital
3) Friends and family
Question 5
Assessment and Recognition Policy and Procedures
Purpose – It has two main purposes:
1) First is to identify a learner’s skills and knowledge
2) Certify that the safety of personnel involved
Principles – Learners should provide information prior to assessments began. Assessors hold relevant experiences in harmony with those required in the standards of RTOs. (Toshkov,& de Haan,2013)
Responsibilities- Responsibilities of the organization are to make a good workshop for the faculty and faculty are accountable to stretch feedback if they look for any problems while executing services.
Recognition Policy – It is helpful for recognition of excellent performance and inspires the staff whose performance is good. (Toshkov, & de Haan,2013)
Question 6
External Training Procurement Policy and Procedures
Introduction- This policy and procedures increase the higher level of integrity, the best value of money, and the interest of the contractor. (David, & David, 2016)
Principles
1) Identify the needs of the company related
2) submit purchase
3) Fill the skill gaps and technological gaps.
Procedures
1) Ensure the goal line of the organization.
2) What type of training is given to them.
3) After identifying the exercise program, training will be directed to workers
4) After Providing them with training, monitor their performance (David, & David, 2016)
Question 7
Two learning sources
1) Software- It is automated and helps the teachers so that teacher can easily train their students with them. It provides many learning options, and solve student problem instantly. (Luo, & Weng, 2019)
2) Recordings- recordings are probably used for teaching something by the pre- recorder, helpful for Students for making voice notes. Who wants to learn it is very useful for them. (Luo, & Weng, 2019)

 

References
David, F., & David, F. R. (2016). Strategic management: A competitive advantage approach, concepts and cases (p. 696). Florence: Pearson–Prentice Hall.
Kong, L. N., Qin, B., Zhou, Y. Q., Mou, S. Y., & Gao, H. M. (2014). The effectiveness of problem-based learning on development of nursing students’ critical thinking: A systematic review and meta-analysis. International journal of nursing studies, 51(3), 458-469.
Luo, S., & Weng, Y. (2019). A two-stage supervised learning approach for electricity price forecasting by leveraging different data sources. Applied energy, 242, 1497-1512.
Peters, K., Haslam, S. A., Ryan, M. K., & Fonseca, M. (2013). Working with subgroup identities to build organizational identification and support for organizational strategy: A test of the ASPIRe model. Group & Organization Management, 38(1), 128-144.
Rodrigues, E. R., Oliveira, I., Cunha, R., & Netto, M. (2018, October). DeepDownscale: a deep learning strategy for high-resolution weather forecast. In 2018 IEEE 14th International Conference on e-Science (e-Science) (pp. 415-422). IEEE.
Toshkov, D., & de Haan, L. (2013). The Europeanization of asylum policy: an assessment of the EU impact on asylum applications and recognitions rates. Journal of European Public Policy, 20(5), 661-683.

 

 

 

Assessment 1: Case study

The manager of VCEA Café planned his afternoon to run the café smoothly
As we all know that the celebrations were going on at Father’s VCEA Café. Due to the delicious food of the café, it was visited by the local people. A party was held here on the occasion of Father’s Day, but some obstacle has arisen in the party, we will discuss that obstacle here. The thing to note in the café is that sometime before the booking, complete details of the people related to that program should be taken. Due to this, the work management in the café was done smoothly, such as judging its list in advance of the program, assessing the health of the people related to the program, and providing emergency help in case of emergency.
How to manage the workload of the staff during café booking?
The work of the staff was distributed equally at the time of booking and they should be made to work according to their physical consent. If we feel that their work is not being done on time or there is any delay in it, then we should immediately get information about it from the staff and systematically solve them. At the time of booking, we should keep a close eye on the little things, so that no question mark is put on the reputation of the cafe or the people related to it. All the work related to the cafe should be distributed according to the qualification of its staff and should keep taking information about all the related work distributed (Mundt, et al., 2020).
How can manager delegates their duties better?
The manager should make all the employees fully aware of their work and responsibilities and they should be asked to do a thorough check of all kinds of items which were useful in today’s program and from time to time all the goods which are available on this occasion. They need to check whether they are working. With this, no customer will have to face any problem and their time will also be saved (Mundt, et al., 2020).
The main issues that arise in the VCEA café on Father’s Day are
The first and most important issue is delayed food making and this is the major issue they are faced in the whole booking.
The second issue arises in the staff management, they need to recruit some emergency staff for some kind of emergency because all things started when they are facing a shortage of staff issue.
They are also not able to manage the work related to customer support and customer satisfaction.
They also don’t have the proper sitting arrangement for customers this is the reason they are sitting outside of the room.
The delays in customer services and they are not able to satisfy them (Melián, et al., 2020).
The manager and staff should deal with the situation better
They need to establish a better support staff.
They also need to be transparent with each of the café members.
They need to keep clear all the job roles and responsibilities of each of the café staff.
They need to take all the proper feedback related to the customer from your staff (Melián, et al., 2020).
The short terms solutions to the situation related to the café are
They need to provide the proper facilities and customer service.
They should keep all the equipment ready related to the work.
They should hire some new emergency staff for an emergency (Clements, et al., 2021).
The services we should provide and implement are
They need to give them instant services. They should provide the full comfort zone and full space. If my customer had some issue they need to solve it separately. They need to listen to the customer first then they started to speak (Clements, et al., 2021).
The points per service are
They need to fix their schedule on time.
They should keep early bookings.
They need to keep some tables unreserved for unreserved regular customers (Clements, et al., 2021).
For smooth services for the BOH
Trained your employee for excellent customer service
Encourage them for establishing better communication with the customers.
Politely deal with customers.
Maintain hygiene and cleanliness in your café (Clements, et al., 2021).

 

Assessment 2: Case study

Question 1
The main housekeeping issues in Rockstone are
As we all know Fried and Wilma do the cleaning work together in the hotel, but for some time they seem to be getting a lot of problems related to this work. Both of them were unable to keep the room clean properly for many customers and could not even complete the cleaning work on time. Due to this, its effect was seen on the hotel and its reputation and the customer was not even satisfied (Nimri, et al., 2020).
Question 2
Staff workload and workflow
They need to ensure appropriate staff because a proper staff is a big support system in any hotel, but also they need to sure that they have suitable knowledge of everything like skills, technique, and communication. Workload refers to the physical or cognitive effort required to carry out a task. Because it is difficult to do the cleaning of the hotel with two people, so they should choose someone else for the same work. This will facilitate everyone to work and work will also be done on time (Nimri, et al., 2020)
Question 3
Options to improve the hotel management
Frank and Josie should hire an experienced manager who has worked here for many years and who can do the job. By this Frank and Josie give equal attention to all the work of the hotel. The convenience of the hotel rests on its management. As long as there is no one to guide the hotel smoothly, even the best hotel gives its fame (Nimri, et al., 2020).
Question 4
Betty should manage the timing of housekeeping staff and monitor their work effectively. She should see the timing of check in and check out so work schedule can be managed.

Question 5
Two opportunities to improve day to day operations
The hotel may have taken the slackness lane and the hotel may have to speed up its emergency service to communicate the convenience. For whatever reason, if the hotel staff is not available or there is any shortage of staff. So, to keep the hotel tidy, an emergency staff team should be kept ready.
You have to provide alternate facilities inside the hotel like electricity and water.
Recycle the waste and implement a new recycled program (Rogerson, et al., 2018).
Question 6
Workflow plan
They need to Create a Cleaning Program Using Industry to clear the area.
Room cleaning is based on need after the guest checks out.
Keep your eyes on Vacant rooms.
Analise which rooms are not provided services and why (Rogerson, et al., 2018).
Question 7
Staff records in the hotel
Register for guest massage- keep all their messages related to customers in your hands.
Babysitting register- the housekeeping needs to provide babysitting to guests and also provide them a tiny play area.
Logbook – in this the manager should instruct the staff on another shift work (Rogerson, et al., 2018).

Assessment 3: Written Task

Question 1
A manager has to do various tasks in his day-to-day life like planning for the organization, organizing everything, then staffing, directing the employees, and controlling. With this, he has performed both inside and outside duties. He has to check every work, manage everything, sign the documents, motivate employees, hire and fire, and manage discipline in the company with that he has to take various important decisions for an organization (Taghavi Moghaddam, et al., 2018). Perform informational role transfer various important information to company’s members and to the outsiders.
Question 2
A manager has to become a good communicator with be a good listener. They also provide time for others so that they can also give their review or say what they want. He motivates people and also keeps up to date with their employees. They perform all the actions to achieve the organization’s goal that all make manager work differently from others. They take the decision to make productivity more effective.
Question 3
Qualities of a good leader: he must have good communications skill: Good communication is very important for achieving an organization’s goal. Transform the information to the insider and outsider and motivate employees.
Giving respect: people should be treated with full respect. It is a very important quality of a good leader. It helps to reduce confusion, tension, and conflict, and improve potency (Hunt & Fedynich, 2019).
Quality of influencing: The power of influencing and influencing people for achieving an organization’s goal. Convince people of a good quality of a leader. Influence is different from manipulations.

Question 4
Total quality management can be described as expertise of managing the complete work procedure for achieves quality. It is a continuous process and helps to reduce errors in manufacturing and help to better customer experience. It includes set of organized actions carried out by all employees of an organization effectively & efficiently for achieving the company’s goals (Siva, 2016).
Question 5
Every employee wants two things that are money and happiness.
Provide clear assumptions: Clear expectations should be provided to employees that on this day I want to work complete, if u complete it I will give you reward that is motivation technique.
Create a friendly environment: It is very important to create a friendly environment for employees it helps to make them comfortable. It helps to attain company goals (Ahmad & Jameel, 2018).
Rewarding: Give time to time rewards to employees help them to get motivated and then they do their work effectively. So, managers always try to give simple incentives.
Question 6
If we do not prioritize in an effective manner, we will waste lots of important time, and energy. If we will don’t prioritize we are never as productive as we want. It makes sure that we distribute enough time to complete tasks and make important changes to save time and do more productivity. It also allows you to focus on every important task every day.
Question 7
Delegation means assigning work to others and giving them authority to do the work on behalf of the leader. A leader can’t do any work alone and if he does so he might be unsuccessful. The main element of delegation is assigning the duties, transfer of authority, and fixing accountability (Adler & Walker, 2019).
It helps in improving time management.
Helps to build trust within the organization
Advantages of special skills
Helps to save time
Motivate employees.

Question 9
Programmed decision:
These help to solve day-to-day problems.
Describe rules and procedures in taking decisions.
For a longer period of time, these decisions remain consistent in many situations.
These kinds of decision-making are for solving both simple and critical problems.
Every decision which will help to take is separate.
Non-programmed decision:
These decisions help to solve tactical and unique problems.
There is no consistency and every decision is different.
Help to solve complex decisions.
These kinds of decisions require judgment.
Question 10
Monitoring operations need to manage omission, taking feedback from employees, and taking reviews from customers. It improves the operation which is needed to analyze the collected data. It is referred to as the work itself. Continuously monitoring the ways to improve workplace operations can help the organization to hold on and stay. Monitoring is help to determine how well plans are implemented. Work included staff performance, servicing levels, delivery of services, and satisfaction of the customer, Paperwork dealing.

Question 11
Ways to monitor the actions of employees.
By watching employees
Most of the best ways to monitor the employee’s performance with own eyes. Watching employees how they interact with customers. That is how they represent our company in front of customers.
By reviewing
Check employees’ work by reviewing their work in progress on a regular basis. Check their work carefully if they are responsible or not. We should keep track of everything on a regular basis.
By asking others
Collect data. Ask with customers, vendors, and other managers about employees how their behaviour we should always ask about employees’ work.
Question 12
Norm is a good person. But norms dint help kenny when he is fall on the stairs and his back hurt badly and norm failed to ensure that Kenny completed an injury report form. After 6 months Kenny is still experiencing pain he also applies for work cover but there is no record of his injury at the workplace. Norms is reluctant to take action.
Norm falling to keep proper staff records he does not record proper records like orders, accounts, and payment of salaries. And not help her employees when he wants to claim.
Norm should understand his responsibility towards employees and organizational work he has to maintain proper records of everything and help the worker when they want to provide proper claims to Ken

Question 14
National employment standard:
Weekly working hours:
Maximum weekly working hours are 38 hours per week for full-time permanent employees.
Leaves:
Parental leaves and entitlements 12 months of unpaid leaves for employees for the preceding 12 months and these are all depending on the employee’s specific circumstances.
Public holidays:
It is a paid day off on a public holiday for permanent employees. A higher pay rate may apply.
Personal are leaves:
Compassionate leave an unpaid family leave – 10 days of paid personal care leave for employees who are permanent. leave for unpaid family and domestic violence leave for permanent and casual employees.
Question 15
Main objectives of WHS legislation
It provides technical and administrative service support. Maintain health and safety standards. It helps to reduce accidents in workplace-related injuries and diseases. Companies’ goals are to make sure employer-provided health and service to their employees such as submitting to toxic chemicals, and controlling noise excessive, heat, and cold stress. It is a law to protect the health and safety of employees for their welfare. It is the duty of the manager to be their employees.

Question 16
It is an employer’s main responsibility to make sure that organization is protected for workers. The equipment should be safe so the worker can do their work effectively in a protected environment. The employer must inspect the workplace on regular basis. Investigate accidents that occur in the office and find the causes of it.
Educated workers about their health and safety
Provide knowledge to employees about health and safety.
An employer must be sure that all work is carried out without risk.
Machinery and equipment are shall safe.
Unsafe materials are corrected without delay.
Question 18
It plays a very important role in creating slant and efficient processes. It helps to eliminate or reduce the delays in work .and also helps an organization to speed up and achieve specific tasks. It also helps to take relevant information from the customer. It helps to improve communication of business. It helps in increasing the connectivity of staff and help to maintain collaboration between the different team. It helps in enhancing employees and helps to motivate them. Analyze the performance of workers and track their progress.
Question 19
Receive advantage from industry research and reports trends:
It is the simplest thing you can do for better trends. Leaders of industries perform original research.
Publications and influences follow regularly in industries:
We don’t have the desire or time to read every report.
We use different kinds of equipment and observations in the system to find out the trends and directions that are captioned.
You need to surround by smart people.
Maintain manual observations.
Correct questions should be asked and listed to customers.
Learn to accept and clasp the change.
Question 20
Communication skills are the first key employers will check. From the recent moment, you get connected with it. The employer will inspect the way you behave.
If you are thinking about your problem see this problem as a piece of a cake on your plate and be wary of giving an immediate answer. Take the time to observe the situation, think of all possible scenarios, and if it is doable ask for some time to go and do a few searches to find out more.
An ability to do the different kinds of assignments at the same time, and it’s being ready to do work under in every kind of change the condition and its management or environment and rules are highly appreciated.
It is the talent to make the relations with the person around it, the circumstances, and the ability to inspire them to do what is needed and what the things are essential to be done (Udin, et al,. 2019).
Question 21
When the operation efficiency of a company grows its trends reduce the working needs for spending and their increment the financial stamina of the company.
For investors and traders and their marketing operations, efficiency and transaction costs are low.
Question 22
To support the work operations:
⦁ First is the code of conduct.
⦁ The internet and e mail policy
⦁ Harassment and anti-discrimination policy.
⦁ Drugs and alcohol policy.
⦁ Recruitment policy.
⦁ Safety and health policy (Udin, et al., 2019).
.

 

References
Adler, J. H., & Walker, C. J. (2019). Delegation and Time. Iowa L. Rev., 105, 1931.
Ahmad, M. A. A., & Jameel, A. S. (2018). Factors affecting on job satisfaction among academic staff. Polytechnic Journal, 8(2).
Clements, A. J., Sharples, A., & Kinman, G. (2021). Identifying well-being challenges and solutions in the police service: A World Café approach. The Police Journal, 94(2), 81-101.
Hunt, T., & Fedynich, L. (2019). Leadership: Past, present, and future: An evolution of an idea. Journal of Arts and Humanities, 8(2), 22-26.
Melián-Alzola, L., Fernández-Monroy, M., & Hidalgo-Peñate, M. (2020). Hotels in contexts of uncertainty: Measuring organisational resilience. Tourism management perspectives, 36, 100747.
Mundt, A. (2020). The Bundeskartellamt in times of COVID-19: adaption of workflows and implications for our enforcement practice. Journal of Antitrust Enforcement, 8(2), 253-255.
Nimri, R., Kensbock, S., Bailey, J., Jennings, G., & Patiar, A. (2020). Realizing dignity in housekeeping work: Evidence of five star hotels. Journal of Human Resources in Hospitality & Tourism, 19(3), 368-387.
Rogerson, J. M. (2018). The early development of hotels in Johannesburg ca 1928–1963. African Journal of Hospitality Tourism and Leisure, 7(4), 1-16.
Siva, V., Gremyr, I., Bergquist, B., Garvare, R., Zobel, T., & Isaksson, R. (2016). The support of Quality Management to sustainable development: A literature review. Journal of cleaner production, 138, 148-157.
Taghavi Moghaddam, A., Massihabadee, A., Shorvarzi, M., & Mehrazeen, A. (2018). Board of directors and general manager role in organization governance and attention to board of directors’ characteristics components. International Journal of Organizational Leadership, 7, 143-152.
Udin, U., Handayani, S., Yuniawan, A., & Rahardja, E. (2019). Leadership styles and communication skills at Indonesian higher education: Patterns, influences, and applications for organization. Organizations and markets in emerging economies, 10(1), 111-131.