BSBMGT517 Manage operational plan Assignment Sample
Here’s the best sample of BSBMGT517 Manage operational plan Assignment.
Assessment Task 1
Develop and implement an operational plan
The operational plan is very important for an organization as it helps in various aspects. Likewise, the major benefit of operational plan is to outline the business operations and growth projections. In addition to operation plan, the management approach has been developed which ensures the different aspects like marketing, staffing, financial and other resources that are effectively used in order to attain the success. Basically, the operational plan aims is to management of business working in such a manner that support timely performances of work along with provide reliable result to organization. In context to Sous Chef case study, the operation plan required to develop with same intention to increase the shareholders return and cut down maximum expenses so that day-to-day work operations can be carried out and large profit can take out.
Operational plan objective
The objectives of this operation plan are as follows:-
- To increase return to their shareholders over next five years 2020-2025
- To cut costs by 10%
- To increase the deliver capacity through improve their services
- To adapt the current trends in industry
- To create additional space for new equipments through reorganization of fixtures and fitting within each store
- To develop multi-skilling on staff so that they can provide best customer service
On the basis of given objectives, as a Sous Chef it’s a responsibility to work hard for achieving the given goals and objectives. There are various actions plan are implemented to reach towards the goals and objectives.
Resources requirements monitoring processes
In order to develop right operational plan, it is must to identify and monitor the resources in kitchen so that right decision about the physical, human and financial resources can be taken.
Physical resources:- In concern to cut down the cost of kitchen or food delivery, it is must for the restaurant to have proper equipments and advanced technology material as it only helps the chef to cut the cooking time and of course cost. This is because large time investment proves to be negative for increasing cost of using instruments and it also engages the chef’s time on one single dish only. That’s why, the physical resources are important to maintain.
In respect to case study, the physical resources requirements can be fulfilled with the help of building IT right infrastructure such as menu engineering tools, accounting software and restaurant-oriented point of sale software etc. However, the physical resources in kitchen includes microwave, oven and grillers that’s support the chefs to perform its services properly. Moreover, the timely available of raw materials are another important resources which could also assist the chief to timely delivery of food services to people.
Human resources:- In respect to human resources, it is must for the Sous chef to ensure that they have sufficient employees who have expertise in cooking or handling of food management. For this, they need to conduct training or development session so that they able to perform better and help the restaurant to provide productive results in the form of high returns to shareholders.
Financial resources:- It is must for the Sous chef to assess its current financial position and profit margin so that they can take future decision accordingly. Likewise, the chef needs to identify the requirement of capital for installation of more equipments and expansion of restaurant in across the globe. For this, it is must to prepare the budget and identify the duration which requires carrying out the operations.
Recruiting, Inducting and Developing Personnel
It is found that recruitment, induction and development activities are major part for the hospitality sector as under this one employee have direct interactions with the customers. So the services need to be perfect with less error. In order to improve the returns over investment, it is must to undertake the recruitment and selection steps:-
Step 1: Preparing a job description and person profile
Step 2: Advertise the job vacancy
Step 3: screening of job applicants
Step 4: conduct the test for the candidates
Step 5: referral checks
Step 6: medical check
Step 7: Finding candidates
Step 8: provide hiring letter to selected candidate
Step 9: Conduct Induction programs for the new candidates
Step 10: conduct training & development session for the grooming of new candidates
Step 11: measure the performances against the benchmark
On the basis of these step, it would be easy for chef to gain skilled workforces and able to achieve the operation plan objectives.
Protecting Intellectual Property
Patents and copyright are the one which helps the chef to preserve their recipe from the stealing or copying by other restaurants. The protection of their unique techniques to prepare the food would help to make differentiation and support the firm with huge customer base. That’s why, it is important to use (IPR) intellectual property right framework.
Making variations to the plan
It is known that people of current generation are more become health conscious so in that case, it is must for the chef to focus on the green vegetables and proteins ingredients that assist chefs to target larger customer base. However, the replacing of chickens with green vegetables could support to gain more customer attention and it can reduce the cost of development. This is because processing of non-vegetarians ingredients take large time as compare to vegetarians.
Monitoring and Documenting Performance
After bringing variations, next step of operational plan is to monitor the acceptances of variation through document the result in the form of customer feedback. The analysis of customer responses would help to measure the performances of chefs in restaurant. The documentation could be done through prepare checklist as per the customer feedback.
The contingency plan consists of risk identification, analysis and mitigation. In perspective of Sous chef, there are various risk could present in the current or future scenario for restaurant that need to be address through prepare the mitigation plan.
|Risk identification||Risk analysis||Risk mitigation strategy|
|Rise in the competition||High||Bring differentiation in the services through presentation or customer services|
|Low retention in staff||High||Timely conduct the training and development sessions|
|Increasing online exposures||Medium||Merge with online food delivery firms to easily move towards the online channel|
|Frequent change in customer taste and preferences||Medium||Conduct market survey for responding on people changing taste and preferences related to food.|
In order to examine whether chef has achieved the objectives or not, for this it is must to prepare the milestone to measure the result.
- Conduct market research for analyzing the restaurant performances
- Develop risk register to anticipate the risk in current or future scenario
- Ensure the operational plan includes key performance indicators to measure organizational performance
- Ensure the customer satisfaction at large
- The analysis of customer feedback form
Prepare of budget for analyzing the performances.
|Resources||Estimated cost||Time duration|
|Conduct of market survey||$ 200||1 month|
|Use of advanced technology||$ 5000||2 month|
|Hire of skilled workforces||$ 2000||40 days|
|Conduct Training & development session||$ 1520||20 days|
|Retention of staff||$ 1000||10 days|
|Collect feedback from customers||$ 200||1 month|
|Analyze the operation implementation||$ 1200||20 days|
Assessment Task 2
This section include communication plan for informing the head chef or assessor about the operational plan activities so that right decision will be taken. In the communication plan, Sous chef will be discussed about the variations and team work engagement along with taking approval for the execution of operational plan.
|Kick-off meeting||All chefs or staff members of kitchens||Introduce organic ingredients like plant based products in the cuisine||Meeting, documents and presentation||Sous chef|
|Monitoring committee||Different stakeholders like cooking team, receptionist team and cleaning/hygiene team||Evaluate the performances of different departments at restaurant to cut the cost||Weekly meeting||Leader|
|Team meeting||Cooking team||Low conflicts and proper coordination for improving return of investment||Bulletin board||Manager|
On the basis of this plan, Sous chef able to communicate their operations plans to head chef.
I communication about the variation in the operations through meeting plan which is mention above, But in case of negotiation the negotiation will be done on weekly meeting or face-to-face process.
I seek approval through use of documents which helps me or head chef to clear about the areas which will change in business operation.
In order to build the team work, I appreciate the weekly training sessions or delegation of work as per their skills which help the people to develop best product with their expertise. The allocating of responsibility along with time duration could assist the individuals that for what they are responsible and at what time they need to complete it.
Assessment Task 3
Question 1: Describe models and methods for operational plans
Answer:- Operational plan is essential to manage the different operations or day-to-day work activities of business. There are different models exist of operational plan which are as follows:-
- Alignment strategic models:- its aim is to assure alignment between company mission and its resources. It is useful for business to learn why their goals are not achieving the result expected.
- Scenario strategic planning:- It ensure planning and thinking is incorporated into the process. Likewise, for different scenario discuss about the three possibilities such as worst, best and reasonable case etc.
- Organic strategic planning model:- this model is differ from other ones. It follows more linear and structure approach such as articulate vision, clarify the company cultural values and implement the culture that reminds that this type of strategic planning process model is never finished and updated always.
There are two methods exist of operational plan which are mention below:- Here are two types of operational plans: standing plans and single-use plans.
- Standing plans are plans designed to be used again and again. Examples include policies, procedures, and regulations
- Single-use plans refer to plans that address a one-time project or event
Question 2: Explain the role of an operational plan in achieving the organization’s objectives
Answer:- The major role is that it outlines the activities and targets which organization will carry out to work towards achieving aims and objectives which is set in strategic plan. It provide framework for day-to-day work operations and it usually covers one year period under operational plan.
Question 3: Explain budgeting processes
Answer:- It start with financial objective preparation then goes to budget making. besides that, forecasting, monitoring, controlling and evaluating the financial goals are other activities which carried out in the budgeting processes.
Question 4: List alternative approaches to developing key performance indicators to meet business objectives
Answer:- It include the following:-
- Start with strategy
- Identify the data needs
- Evaluate the existing data
- Find out the right supporting data
Question 5: Outline the legislative and regulatory context relevant to the operational plan of the organization
Answer:- Legislators and regulatory bodies are stakeholders in any risk management process. Laws have been put in place to ensure that organizations and individuals meet a minimum standard of care to ensure their activities do not result in harm or loss to others.
- Work, health and safety
- Consumer protection law
- Employment law
- Fair remuneration law
Question 6: Outline the organization’s policies, practices and procedures that directly relate to the operational plan.
Answer:- The organizational policies major related to the hiring of employees, conduct training & development session along with the communication plan. It also involves the monitoring of services through survey method.
Alananzeh, O., Algiatheen, N., Ryati, R., Albayyari, R. and Tarhini, A., 2017. The impact of employee’s perception of implementing green supply chain management on hotel’s economic and operational performance. Journal of Hospitality and Tourism Technology.
Brandon-Jones, A., Lewis, M., Verma, R. and Walsman, M.C., 2016. Examining the characteristics and managerial challenges of professional services: An empirical study of management consultancy in the travel, tourism, and hospitality sector. Journal of operations management, 42, pp.9-24.
Martínez-Martínez, A., Cegarra-Navarro, J.G., Garcia-Perez, A. and Wensley, A., 2019. Knowledge agents as drivers of environmental sustainability and business performance in the hospitality sector. Tourism Management, 70, pp.381-389.
Shi, F., Zhao, S., Zhou, Z., Wang, P. and Bell, M.G., 2017. Optimizing train operational plan in an urban rail corridor based on the maximum headway function. Transportation Research Part C: Emerging Technologies, 74, pp.51-80.
Styles, D., Schoenberger, H. and Galvez-Martos, J.L., 2015. Water management in the European hospitality sector: Best practice, performance benchmarks and improvement potential. Tourism Management, 46, pp.187-202.
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