(Updated) Appendix A Contingency plan template – BSBMGT517 8-8-22

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Nov 24, 2024

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Appendix A: Contingency plan template – BSBMGT517 Contingency Plan Section 1: Risks identified 1. Unprofessional and untrained staff members 2. Lots of competition out there 3. Issues regarding food safety Section 2: Strategies/activities to minimise risk By when By whom Arrange an additional unit of freezer and refrigerator Before 7 days of confirmatio n Catering coordinator Before sending new staff to events, give them opportunity to work in restaurant 20 days before confirmatio n HR manager, Operations manager Revive the prices of the menu 30 days after beginning of the operation Catering coordinator , Chef Section 3: Strategies to implement contingencies By when By whom The site should be inspected first, and then the missing equipment must be arranged 1 week Chef, catering coordinator

Trainer must be assigned to the new staff member who will work on providing training to them 2 weeks Operations manager, and HR manager Go through the menu of the competitors and change the prices accordingly 1 week Chef, operations manager Section 4: Approved variations to the plan based on contingencies faced By when By whom At the time of confirmation of the booking, the catering coordinator will make sure to visit the site and have a discussion with the management By the event Catering coordinator Operations team has worked upon changing the prices in the menu Next week Operations team Customer feedback, and evaluation of staff training 2 weeks Operation manager, HR manager

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