SIT40516 – Certificate IV in Commercial Cookery JAN/FEB 2021

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Assessment 1 – Student Information

You are the Manager of an inner-city venue with a capacity of 50 seats. The style of service is casual but includes

table service. A bar that operates in the restaurant has only a couple of stools for guests and dispenses drinks and coffees from the espresso machine for the restaurant itself. The restaurant finds that it averages the following number of dining guests per meal:

Wed & Thurs-

lunch = 20,                dinner = 30

Hours of operation for the kitchen:           12.00- 2.00pm,           6.00- 10.00pm.

 

Fri, Sat- & Sun-

lunch = 30,                dinner = 60

Hours for Maitre d’-              11.00 – 3.00pm,         5.30 – 11.30pm

 

Staffing Details

Full time = 38 hours per week.

NB An apprentice can only be employed full time.

 

 

You are to develop a staffing roster that includes the following positions:

• Maitre d’
• Waiters
• Barstaff / coffee makers
• Head chef
• Chef’s
• Apprentice
• Dishwasher

 

Be sure to detail the amount of staff you would require for each position, indicating the days and hours each one would work

 

You are to then present your roster to your assessor, who will role-play the Maitre D for this task. Project Due:                    

 Assessment 2 – Student Information

Scenario:

The Hotel PAX is a very classy small and trendy boutique hotel situated in one of Melbourne’s fashionable suburbs, Camberwell. The Hotel PAX will be officially opening its doors to the public for the first time on Monday 1st November 2013.

The hotel is composed of twenty rooms all with art deco furnishings and modern sleek amenities. There is one small swimming pool, a spa and a sauna.

The Hotel PAX also has a trendy fast Bistro called The Acorn.

 Bistro operational hours are 10 00am to 12 00midnight straight. (Last orders @ 10 30pm)

 The Seating capacity is 100 people in one setting. (The operation allows for re-seating customers).

The Project:

You are required to develop and prepare a management plan to finalise how many people will be required by the hotel to deliver quality fast bistro style service while simultaneously returning a healthy profit to the hotel owners and investors.

As such, you are to calculate the number of staff required for servicing the restaurant on a continuous basis for three weeks

You should mix full-time and casual staff (it is up to you regarding the mix).

A manager or a supervisor must be present during the busy periods and be present at opening and closing hours.

Full-time staff works 38 hours per week.

Causal staff works three hours per shift – minimum.

Unpaid breaks 30 minutes after the first five straight hours shift.

• Manager $25/ hour (No overtime is paid to the manager)
• Supervisor $21.91 hour
• Barperson(s) $19.50/ hour
• Waiters $18.20/ hour
• Casual staff $20/ houu

Over times

 Busy periods:

Monday – Friday: After 7pm 10% Saturday – Sunday: After 7pm 15%

Weekdays = 12 – 3pm and 7 00pm – 10 00pm Weekends = 12 – 3pm and 7 00pm – 10 30pm

THE TASK:

 In the form of a professionally written report, you are to:

 

1. Prepare a roster for 3
2. Calculate the total sales for each
3. Calculate the projected wages cost as a percentage of sales for each
4. Detail how you would monitor the effectiveness of your rosters
5. Outline ways in which you would improve your roster development process

Customer Ratio Projection:

 First week:

 

	Lunch	Dinner	Morning Tea	Afternoon Tea
Monday	50	70	15	15
Tuesday	50	80	30	20
Wednesday	60	80	30	20
Thursday	80	90	20	30
Friday	100	120	30	35
Saturday	120	150	30	40
Sunday	100	130	30	30

 Second Week:

 

	Lunch	Dinner	Morning Tea	Afternoon Tea
Monday	50	70	15	15
Tuesday	50	80	30	20
Wednesday	65	90	30	30
Thursday	85	100	20	30
Friday	100	130	30	35
Saturday	150	200	35	40
Sunday	130	150	30	30

Third week:

 

	Lunch	Dinner	Morning Tea	Afternoon Tea
Monday	55	75	15	15
Tuesday	50	80	30	20
Wednesday	70	90	30	30
Thursday	85	105	20	30
Friday	100	135	35	35
Saturday	150	205	35	45
Sunday	130	150	30	30

 

Average spending per customer including food and beverage is $30 per person.

 Note: This project is given to you so as to train you to, “think outside the box” and use your initiative and it is essentially designed on a real-life scenario.

In the future whether you open your own business or be hired as a manager you will most probably face a similar situation / challenges.

It will also help you to hone your skills in preparation for your assignment.

You are to then present your roster to your assessor, who will role-play the Maitre D for this task.

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