SITXHRM008 Assessment 3 -Project
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School
TAFE NSW - Sydney Institute *
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Course
BUSN 20016
Subject
Industrial Engineering
Date
Feb 20, 2024
Type
docx
Pages
10
Uploaded by SuperHumanMorningFalcon16
Assessment Tasks and Instructions Student Name
Sandeep Bhandari Student Number
RC00001586
Course and Code
Cert. IV kitchen management
Unit(s) of Competency and Code(s)
SITXHRM008 Roster staff
Stream/Cluster
Trainer/Assessor
Prabhleen Kaur Assessment for this Unit of Competency/Cluster
Details
Assessment 1
Short Answers
Assessment 2
Assignment Assessment 3
Project
Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment
1.
Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2. 2.
Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature
Sandeep Date
19/11/2023
2
nd
Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signature
Date
1
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Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
prepare staff rosters that meet diverse operational requirements across three different roster periods
demonstrate the following when preparing each of the above staff rosters:
o
sufficient staff to ensure the delivery of required services within wage budget constraints
o
appropriate skills mix of the team
o
compliance with industrial provisions and organisational policy
o
completion of rosters within commercial and staff time constraints.
Place/Location where assessment will be conducted/Timeframes
Resource Requirements
Refer to the Assessment conditions attached to the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Computer, Internet Access, a team or simulated team working under at least 1 hospitality award or an award relevant for the course undertaken, a Spreadsheet template or rostering software or as instructed:
_________________________________________________
Internet Link: http://www.fwc.gov.au/documents/modern_awards/award/ma000009/default.htm
Instructions for assessment including WHS requirements
This Project consist of 2 Parts, Part A and Part B:
For Part A you are required to develop a roster for a given period as outlined to you by your trainer below. Once you have established the shift/rostering requirements you are required to interview each staff member and identify any special social, religious, family or other requirements to be considered for the purpose of the roster period. Where any special request have been made, document these in the table overleaf and obtain a signature for the relevant staff member to verify your communication provisions.
Your roster must ensure:
a)
Adequate skill mix supported by award/grade listed for each staff member on the roster
b)
Effectiveness of rostering times to keep overtime and allowances to a minimum
c)
All shift allowances according job roles and details provided to you (e.g. tool allowance, split shift allowance etc. as these apply)
d)
Provisions of meal breaks in line with legislation
For Part B
2
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you are required to develop another roster for a given period as outlined to you by your trainer below. If this is concurrent with the roster developed in Part A, identify 5 options for economical approaches e.g. combining workplace tasks ; staggering start and finish times or similar. Your colleagues have told you that the roster during period 1 was insufficient in terms of staff mix and numbers to handle Friday and Saturday nights due to the high frequency and variance of different meals ordered If you work in a different department apply this issue in that area). Reflect this in your next roster by including 1 additional level 1 or 2 and 1 additional staff at level 3 during the evening service (or e.g. check out/reception – during the morning shift).
Once you have established the shift/rostering requirements you are required to interview each staff member and identify any special social, religious, family or other requirements to be considered for the purpose of the roster period. Where any special request have been made, document these in the table overleaf and obtain a signature for the relevant staff member to verify your communication provisions.
Your roster must ensure:
a)
Adequate skill mix supported by award/grade listed for each staff member on the roster
b)
Effectiveness of rostering times to keep overtime and allowances to a minimum
c)
All shift allowances according job roles and details provided to you (e.g. tool allowance, split shift allowance etc. as these apply)
d)
Provisions of meal breaks in line with legislation
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Sandeep Date: 19 / 11 /2023
This assessment:
First Attempt 2nd Attempt 3nd Attempt Extension –
Date: / / RESULT OF ASSESSMENT
Part A Part B Satisfactory Not Yet Satisfactory Satisfactory Not Yet Satisfactory Feedback to Student:
Assessor(s) Signature(s):
Date:
19 / 1
/ 23
3
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Student Signature
Sandeep Date:
19
/ 06
/
2023
4
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Assessment 3
PART A You are required to develop a roster for a given period as outlined to you by your trainer below. Once you have established the shift/rostering requirements you are required to interview each staff member and identify any special social, religious, family or other requirements to be considered for the purpose of the roster period. Where any special request have been made, document these in the table overleaf and obtain a signature for the
relevant staff member to verify your communication provisions.
Your roster must ensure:
a)
Adequate skill mix supported by award/grade listed for each staff member on the roster
b)
Effectiveness of rostering times to keep overtime and allowances to a minimum
c)
All shift allowances according job roles and details provided to you (e.g. tool allowance, split shift allowance etc. as these apply)
d)
Provisions of meal breaks in line with legislation
Roster Period 1
Simulated Team Workplace Location: Amicis Restaurant Department:
Front office and back house Period:
Weekly roster
Staff Signature
Team member Name
Classification
Age
if under 21
Special Requirement
1.
Carol Michael Front office grade 2 20
Leave for Christmas Carlo
2.
Bishal khatri
F&B Grade 2 Collage on Friday K.bishal
3.
Hamam Ali F&B Grade 2
20
Leave for Ramadan
H.ali
4.
Sajjad Shaikh
F&B Grade 3
No requirement Shaikh
5.
Arvind Jain
F&B Grade 3
Leave for Diwali Jainarv
6.
Daniel Tran F&B Grade 4 Goes to church on Sat
Daniel 7.
Tristy Foran F&B Supervisor Needs Maternity leave
ForanT
8.
Alia Mousavi F&B Supervisor
Needs off for Eid Mouvalia
9.
Duke Frost
Cook Grade 3 Football match over Weekends Dfrost
10.
Albert Ramos Cook grade 4 Doctor’s appointment on coming Tuesday Ramos
11.
Katrina Colins Cook grade 1 No requirements K.Colins
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PART A Marking Criteria SITXHRM008 Roster staff
Criteria
S
NYS
S
NYS
Comments
Develop staff rosters
The individual requirements of staff members are identified
Each staff member is reflected in the roster
The award levels are identified correctly
The skill level mix rostered is adequate according to the award level descriptions in the award
Not adequate – Reason
1.
2.
3.
The hours rostered for each staff do not exceed 38 per week The meal breaks provided are adequate
Special requirements from staff are reflected in the roster
The shift allowances are calculated correctly for week days
The shift allowances are calculated correctly for week nights
The correct rates are calculated for Saturdays
The correct rates are calculated for Sundays
The correct rates are calculated for Public Hols where relevant
Where overtime is rostered, the award provisions are identified
Overtime is calculated correctly
The roster reflects a realistic system based on the given operational aspects – Specify
e.g. 5 staff kitchen preparing Bistro style food for 120 lunches + 170 dinners during weekdays
Present and communicate staff rosters
The roster is presented in a clear manner
The roster clearly shows the time/period
Evidence for distributing roster is provided: 2 required
Method 1: SMS/MMS ______________________
Method 2: Written copy/email _____________________
Method 3: Noticeboard and staff alert _________________
Evaluate rosters
Refer to Evaluation in Roster 2 and inclusions
6
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Feedback
7
of 10
PART B You are required to develop another roster for a given period as outlined to you by your trainer below. If this is concurrent with the roster developed in Part A, identify 5 options for economical approaches e.g. combining workplace tasks; staggering start and finish times or similar. Your colleagues have told you that the roster during
period 1 was insufficient in terms of staff mix and numbers to handle Friday and Saturday nights due to the high frequency and variance of different meals ordered If you work in a different department apply this issue in that area). Reflect this in your next roster by including 1 additional level 1 or 2 and 1 additional staff at level 3 during the evening service (or e.g. check out/reception – during the morning shift).
Once you have established the shift/rostering requirements you are required to interview each staff member and identify any special social, religious, family or other requirements to be considered for the purpose of the roster period. Where any special request have been made, document these in the table overleaf and obtain a signature for the
relevant staff member to verify your communication provisions. Your roster must ensure:
a)
Adequate skill mix supported by award/grade listed for each staff member on the roster
b)
Effectiveness of rostering times to keep overtime and allowances to a minimum
c)
All shift allowances according job roles and details provided to you (e.g. tool allowance, split shift allowance etc. as these apply)
d)
Provisions of meal breaks in line with legislation. Roster Period 2
Simulated Team Workplace Location: Amicis Restaurant Department:
Front office and back house Period:
Weekly roster
Staff Signature
Team member Name
Classification
Age
if under 21
Special Requirement
1.
Carol Michael Front office grade 2 20
Leave for Christmas Carlo
2.
Bishal khatri
F&B Grade 2 Collage on Friday K.bishal
3.
Hamam Ali F&B Grade 2
20
Leave for Ramadan
H.ali
4.
Sajjad Shaikh
F&B Grade 3
No requirement Shaikh
5.
Arvind Jain
F&B Grade 3
Leave for Diwali Jainarv
6.
Raj Dhiya Front Office Grade 3
Casual staff
RAJ
7.
Daniel Tran F&B Grade 4 Goes to church on Sat
Daniel 8.
Tristy Foran F&B Supervisor Needs Maternity leave
ForanT
9.
Alia Mousavi F&B Supervisor
Needs off for Eid Mouvalia
10.
Duke Frost
Cook Grade 3 Football match over Weekends Dfrost
11.
Albert Ramos Cook grade 4 Doctor’s appointment on coming Tuesday Ramos
12.
Katrina Colins Cook grade 2
No requirements K.Colins
13.
Jenna Olivea Kitchen attendant grade 1 Casual staff over evenings
J.Oliver
8
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Marking Criteria SITXHRM008 Roster staff
Criteria
S
NYS
S
NYS
Comments
Develop staff rosters
The individual requirements of staff members are identified
Each staff member is reflected in the roster
The award levels are identified correctly
The skill level mix rostered is adequate according to the award level descriptions in the award
Not adequate – Reason
1.
2.
3.
The hours rostered for each staff do not exceed 38 per week The meal breaks provided are adequate
Economical aspects have been identified and incorporated in roster 2 (Skills, combined Tasks etc):
1. Benefit:
2.
Benefit:
3. Benefit:
4. Benefit:
5. Benefit:
Special requirements from staff are reflected in the roster
The shift allowances are calculated correctly for week days
The shift allowances are calculated correctly for week nights
The correct rates are calculated for Saturdays
The correct rates are calculated for Sundays
The correct rates are calculated for Public Hols where relevant
Where overtime is rostered, the award provisions are identified
Overtime is calculated correctly
The roster reflects a realistic system based on the given operational aspects – Specify
e.g. 5 staff kitchen preparing Bistro style food for 120 lunches + 170 dinners during weekdays
Present and communicate staff rosters
The roster is presented in a clear manner
The roster clearly shows the time/period
Evidence for distributing roster is provided: 2 required
Method 1: SMS/MMS ______________________
Method 2: Written copy/email _____________________
Method 3: Noticeboard and staff alert _________________
Evaluate rosters
The roster from period 1 was evaluated in terms of 9
of 10
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functionality
The identified changes have been incorporated in this roster:
Feedback
10
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