SITXMGT001 Monitor Work Operations ASSESSMENT COVER SHEET (Please ensure this cover sheet is completed and attached on top of each assessment) QUALIFICATION CODE AND TITLE: SIT40516 Certificate IV in...

Please answer all the questions and please submit the solution by due date


SITXMGT001 Monitor Work Operations ASSESSMENT COVER SHEET (Please ensure this cover sheet is completed and attached on top of each assessment) QUALIFICATION CODE AND TITLE: SIT40516 Certificate IV in Commercial Cookery UNIT CODE: SITXMGT001 TITLE: Monitor Work Operations____________ Student Number VIBE Student Name Assessor Name Medha Assessment Name and Number Final Assessment Assessment Task Number and Name 123 Assessment Due Date 02/09/2021 Submission Date Competency Date: RESULT SATISFACTORY UNSATISFACTORY FINAL OVERALL RESULT COMPETENT NOT YET COMPETENT STUDENT DECLARATION I declare that: · This assessment is my own work, based on my own study and research and no part of it has been copied from and other source except where due acknowledgement/reference has been made. · If this assessment was based on collaborative/teamwork, as authorized by the trainer, I have not submitted the same final version of any assessment material as another student. · I have not previously submitted this assessment or any part of this assessment for this or any other course/unit. · I have kept a copy of my assessment. · I give permission for my assessment to be reproduced, communicated, compared and archived for the purposes of detecting plagiarism. · I understand that plagiarism is the practice of taking someone else’s work or ideas and passing it off as one’s own work and that the attached assessment maybe checked for plagiarism. · I understand that collusion is presenting another person’s assessment as one’s own and/or providing your own work to another person to allow them to pass it off as their own. · Any assessment deemed unsatisfactory will require me to undergo reassessment which may be different to the one originally submitted. · I am aware that in the event that I disagree with the assessment outcome I have the right to appeal that result. I will follow the complaints and appeals process. · A late submission fee of $100 per assessment will apply if the assessment is submitted after the scheduled due date unless a formal extension has been granted by the Program Manager or Course Co-ordinator. Student Signature:Date: ASSESSMENT SUMMARY SHEET To be deemed competent students must have a satisfactory result recorded for each assessment activity. If a result is not satisfactory for any assessment task, the trainer/assessor will determine the training and assessment tasks to be completed. The student has been assessed as competent in the elements and performance criteria, performance evidence and knowledge evidence and in line with the assessment conditions. The students work submitted for this assessment is: Valid Sufficient Current Authentic ASSESSMENT TASK 1 SATISFACTORY NOT SATISFACTORY NOT APPLICABLE ASSESSMENT TASK 2 SATISFACTORY NOT SATISFACTORY NOT APPLICABLE ASSESSMENT TASK 3 SATISFACTORY NOT SATISFACTORY NOT APPLICABLE Feedback to Student The student has been given feedback and informed of the assessment result and the reasons for the decision. Trainer/Assessor Signature Date Other Resubmission Date Is this assessment subject to an appeals process Yes No Outcome of appeal ASSESSMENT 1 Answer the following questions in brief. 1. Why work organization and planning methods appropriate to the industry sector are necessary? Give any two reasons. 1. 2. Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: 2. Conduct research and discuss about these in a brief. (More than 25 words for each) a. The leadership function b. Management roles and responsibilities c. Operations function Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: 3. How do these procedures and system support work operation in hospitality sector? (One area for each) a. Administration b. Health and Safety c. Human Resources d. Safety Standards e. Technology f. Work Practice Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: 4. What do you understand by the term quality assurance? And how is it managed and implemented? Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: 5. What are the major three sustainability considerations for frontline operation management? 1. 2. 3. Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: 6. What is time management and how does it help leaders and managers to plan work? Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: 7. What are the major five principles of delegation and explain why you should refrain from interfering once you have delegated a task to a worker? Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: 8. List any eight issues that might require effective problem-solving in the hospitality industry. 1. 2. 3. 4. 5. 6. 7. 8. Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: 9. List all eight steps involved in problem solving process. Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: 10. In the hospitality industry it is necessary that managers and supervisors understand the industrial and legislative issues that affect the work organization and are appropriate to the industry sector. Research and discuss about the two major issues listed below: a. Relationship of relevant industrial awards to hours and conditions of work: b. Ensuring systems and procedures meet work health and safety requirements: Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: ASSESSMENT 2 The following task must be completed in a simulative environment where you need to conduct a roleplay for situations given below. Also prepare a power point slides reflecting the key points discussed and demonstrated and attach below. You can find additional supporting materials For Adore Hotel required for this task under Additional in V-Learn. a. For this activity you need to plan and organize workflow for a team operation or activity. You need to include any six of the following contingencies in your workflow. Delays and time difficulties Difficult customer service situations Equipment breakdown or technical failure Financial resources Staffing levels and skill profiles Rostering requirements Staff performance Procedural requirements Product development and marketing b. Monitor and respond to team-based operational and service issues during the above operation or activity. c. Provide feedback, coaching and support to team members, if required. d. Prepare and attach these reports prepared for organizational records. (For only one staff) i) Performance Reports ii) Staff Records Activity Checklist Course: SIT40516 Certificate IV in Commercial Cookery Presenter: QUESTIONS S NYS Plan and organize workflow for a team operation or activity. You need to include any six of the following contingencies in your workflow. Delays and time difficulties Difficult customer service situations Equipment breakdown or technical failure Financial resources Staffing levels and skill profiles Rostering requirements Staff performance Procedural requirements Product development and marketing Monitor and respond to team-based operational and service issues during the above operation or activity. Provide feedback, coaching and support to team members, if required. Prepare and attach these reports prepared for organizational records. (For only one staff) iii) Performance Reports iv) Staff Records Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: ASSESSMENT 3 Short Answer Questions. 1. How do monitoring efficiency and service levels through close contact to day-to-day operations help in achieving work goals? Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: 2. Ensuring workplace operations support overall organizational goals and quality assurance initiatives is good for organization. How? Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: 3. Who do you need to take approvals from while making appropriate adjustments to procedures and systems? Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: 4. What areas in technologies and innovations might be introduced in hospitality industry to make work more efficient? (Any two) Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: 5. What are the different mediums for providing feedback to colleagues and management? Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: 6. It is necessary to keep up to date with current and emerging industry trends to determine whether they can be used to maintain the organisation’s competitive edge, improve its operation and/or save time or money. How can be this supported? (Mention any 4) Assessor Use Only: SATISFACTORY UNSATISFACTORY NOTES: 7. List any three opportunities to improve sustainability practices. Assessor Use Only: SATISFACTORY