Assessment Task2: Project: BSBMGT517
Assessment Task2: Project: BSBMGT517
Assessment Task2: Project: BSBMGT517
Activity Summary
Goals
To increase the customers target and profit for the business
To achieve and maintain such distinction in food and drinks, service, atmosphere and
setting that the cafe gains a first class reputation for gastronomy, gracious and
informed hospitality, comfort and beauty which draws new and repeat customers year
after year.
To achieve the above whilst upholding staff policies and practices, which promote a
fair and positive working environment.
To be aware of and act on our responsibilities as a good corporate citizen to: *
provide a safe, clean and attractive place for guests to enjoy and for employees to
work in; * ensure ecologically sound management practices at the restaurant and in
our surrounding gardens and woods; * undertake meaningful involvement of cafe in
selected charitable activities in our community and region.
Successful cafes endure by building reputations and loyal clienteles. If a cafe is
profitable, makes its customers happy and holds a long-term lease or owns the
building where it operates, then it can continue operating indefinitely.
WEAKNESSE OPPORTUNITI
STRENGTHS THREATS
S ES
Our wine list will be modest in size and primarily focused on wines from California, France,
New Zealand and Argentina. Approximately 25% will be exclusively available by the glass
and the remaining labels will be available by the bottle. We will also feature a moderate
international beer selection on tap and in bottles. The comfortable softly-lit bar features a
comprehensive selection of the finest Vodkas, homemade Aquavits and single malt
Scotches.
During the busy summer times customers can also sit outside on our patio and we will offer
a special summer menu, featuring lighter fare, exotic drinks, as well as non-alcoholic
offerings. The patio and garden setting will be a fun and casual atmosphere for the summer
crowd.
The kitchen staff will have the best in culinary education and work experience. Our creative
talents will compliment one another. The lounge and restaurant staff will offer the finest
service in a cozy atmosphere and offer customers an extraordinarily successful evening.
Financial Plan
Can include:
Annual budget
Cash flow projection
Cash management plan
Human Resources Plan
Can include:
Any proposed staff/volunteer changes
Professional development plan (including management committee , staff, volunteers)
Physical Resources Plan
This is often included in the financial plan, but in larger organisations can be recorded
separately. Can include:
Asset replacement/purchase
Purchase or lease of building/vehicles
Capital works
Information technology Plan
Can be include in physical resources plan or as part of financial plan but as IT often plays a
significant role in administration and services offered, it might be worth considering it
separately.
Time Plan
This might be as simple as a calendar on the wall which details all major events and
deadlines but allows all staff, management committee and volunteers a sense of what will be
happening and when.
The attached examples demonstrate a variety of styles for documenting operational plans,
but it is often useful to organize workplans under the strategies and goals set out in the
strategic plan.
Task 2 – Plan and manage resource acquisition
Goal 2 To increase the customers target and profit for the business
To achieve and maintain such distinction in food and drinks, service, atmosphere and
setting that the cafe gains a first class reputation for gastronomy, gracious and
informed hospitality, comfort and beauty which draws new and repeat customers year
after year.
To achieve the above whilst upholding staff policies and practices, which promote a
fair and positive working environment.
To be aware of and act on our responsibilities as a good corporate citizen to: *
provide a safe, clean and attractive place for guests to enjoy and for employees to
work in; * ensure ecologically sound management practices at the restaurant and in
our surrounding gardens and woods; * undertake meaningful involvement of cafe in
selected charitable activities in our community and region.
Successful cafes endure by building reputations and loyal clienteles. If a cafe is
profitable, makes its customers happy and holds a long-term lease or owns the
building where it operates, then it can continue operating indefinitely.
Operations of the company are most likely affected by the changes in As a member of the Marketing Department in Cafe, one has to
the laws within which the business operates. understand the effects of the many economic variables that are
likely to affect the business operations of the company. These
The relationship between the countries the company operates in and factors are almost out of the company’s control, therefore, the
its supplier is also determinant of the possible future business deals company must prepare to change with those changes in order to
and activities between two. survive and grow in the future.
Social Technological
Timelines
Work
Strategy Actions/Activities Resources required Completio
plan no. No. days n date
First phase To write my objectives, consider figuring 01 Presence on social networks like 7 07/01/2019
promotion will deal how much revenue I would need each Facebook, Twitter , Google, Pinterest or
with advertising month to achieve this goal. Also consider if Instagram is a very important. Use these
before, and during there are months or weeks busier than channels to inform my regular and future
three months others. clients about everything what happening
following the in my restaurant
opening; the
second phase will
deal with all long-
term promotion and
occasion promote
on
Planning of café Partnering up with online food apps should 02 Partnering with online apps encourages 7 14/01/2019
marketing is very definitely be a consideration as part of your visitors to check out your restaurant
important and it is restaurant marketing plan. through gamification and customer
the key for booming loyalty programs, which offer visitors a
business. free purchase or discount for visiting a
Successful owners certain number of times.
and restaurant
managers create a
marketing plan in
advance for the
whole year and in
line with it forming
its annual budge
PLANNING GRID FOR To increase the customers target and profit for the business
Objective: To achieve and maintain such distinction in food and drinks, service, atmosphere and setting
Increase sales by 10% 1. Improve customer 15/22/18 To achieve the Customer Service 1. Obtain at least 90%
in 12 months. service levels. above whilst Manager positive feedback from
upholding staff existing clients
2. Obtain at least one 20/12/18 policies and Marketing
new large supply practices, Manager 2. New contract should be in
contract. which promote place
a fair and
3. Hire more forklift 14 days positive
drivers, and truck working Human 3. If the new contract is in
drivers for new environment. Resources place by the deadline, hire
contract. Manager new staff within 14 days
of
signing the new contract.
4. Provide more Ongoing
training to customer 4. Commence fortnightly
service and kitchen HR Manager 1hour training session for
staff. each department.
Assessment task3: Practical Assessment and Competency Conversation
Processes used to review market requirements and to profile customer needs and
pricing structures, where appropriate to the business.
o Clean Environment
Places in which people dine need to be kept immaculately clean for their
comfort and health. Pay careful attention daily to the cleaning of tables,
chairs, floors, the kitchen and the restrooms
o Menu Choices
Customers will react positively to a variety of menu choices. Even though
own restaurant probably serves a particular style of food, peoplwant many
selections to choose from. Establish a confection menu to cater to those
who enjoy finishing off a meal with something sweet, and those who drop in
for dessert and coffee.
Keys to Success
The creation of a unique and innovative fine dining atmosphere will differentiate us
from the competition. The restaurant will stand out from the other restaurants in the
area because of the unique design and decor. We will offer a fine dining experience
in a cozy atmosphere.
Product quality. Not only great food but great service and atmosphere.
The menu will appeal to a wide and varied clientele. It is International with an
interesting twist.
Leave it to Linda Catering already has an established clientele in the area.
Controlling costs at all times without exception.
Due to intense competition, restaurateurs must look for ways to differentiate their place of
business in order to achieve and maintain a competitive advantage. It needs a place that will
fit into the 'new look' of the community that is sophisticated and entertaining. The fact that no
other restaurant in the area has this concept and atmosphere presents us with a window of
opportunity and an entrance into a profitable niche in the market.
The Team Performance Plan, which identifies the desired performance of the team and the
method for achieving this level of performance must be aligned with the Operational Plan.
By aligning the two plans improvements in the team's performance can be directed to
ensuring that the team develops the skills necessary to achieve the goals identified in the
Operational Plan.
The Operational Plan should align with the organisation's overall objectives as detailed in the
Strategic Plan. This alignment can be achieved by ensuring that the team, section or
department purpose aligns with the objectives of the Strategic Plan. In turn, the Operating
Plan of the team, section or department should align with the purpose.
We want the businessman, happy couples, high-end singles, families, tourists with money,
wealthy image seekers and compulsive spenders. We focus on these specific groups
because these are the types of people who frequent other restaurants and bars in the area.
They are the ones that are willing to spend their money on good dining and service at
a value price. We generally know the characteristics of our clientele with the available
demographics.
Our geographic include people from the local area, restaurant patrons from neighboring
cities, and tourists from other cities and states. The characteristics of our clientele will be
people who are creative, entertaining and sophisticated diners.
Financial Plan
$385,000 of funding is needed over the next year for renovations, furniture, kitchen
equipment, liquor license, food & restaurant supplies, legal fees, working capital, marketing
and personnel.
Important Assumptions
The financial plan depends on important assumptions, most of which are shown in the
following table as annual figures. The key underlying assumptions are:
We assume a slow-growth economy, without major recession.
We assume that there are no unforseen changes in the expectancy in the popularity
of our restaurant.
We assume access to investments and financing are sufficient to maintain and fulfill
our financial plan as shown in the tables.
Month-by-month assumptions for profit and loss are included in the appendix.
Stakeholder Analysis
PEST Analysis
The company must monitor political stability within the country as well.
Some other factors to consider are:
Tax policy
Employment laws