SITXHRM008 Student Assessment Task 2

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SITXHRM008 Roster staff Assessment Details Unit Code/Name SITXHRM008 Roster staff Qualification Code/Name SITXHRM008 Roster staff Assessment Task 2 Student Details Student Name Sushan Pandey Student ID MCS2000277 Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarized from any person or source. Signature: sushan Date: Instructions to Students  This assessment is to be completed according to the instructions given below in this document. Please read the Questions carefully then complete all Tasks.  Should you not answer the tasks correctly, your assessor will provide you with feedback on the results and gaps in knowledge. You are entitled to two (2) resubmissions attempts in showing your competence with this unit. Please refer to the College re-submission policy for more information.  Before submitting this assessment, ensure that you have provided all required information above, signed and dated.  If you have questions and other concerns that may affect your performance in the Assessment, please inform your assessor immediately.  To receive satisfactory outcome in this assessment, you must answer all the questions correctly.  This is an Individual Assessment. Once you have completed this assessment, please submit the assessment on Moodle in the designated submission link.  Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not Satisfactory. SCCM uses a Plagiarism Checker to check the originality of the student assessment. The student must be aware of and understand the SCCM’s policy on plagiarism and certify that this assignment is their own work , except were indicated by referencing, and that student have followed good academic practices. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 1 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

SITXHRM008 Roster staff Introductions Welcome to the Student Assessment Tasks for SITXHRM008 Roster staff . These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Project – You must work through a range of activities to complete a project. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 2 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

SITXHRM008 Roster staff Assessment Task 2: Project Information for students Tasks required for this unit This unit of competency requires that you:  prepare staff rosters that meet diverse operational requirements across three different roster periods  ensure the following when preparing 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 modifications are incorporated where required o compliance with industrial provisions and organisational policies and procedures o completion of rosters within commercial and staff time constraints. Instructions for how you will complete these requirements are included below. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 3 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff Activities Complete the following activities. 1. Carefully read the following information. Successful completion of this unit requires that you complete the range of tasks listed above. It is important that you provide evidence that you have successfully completed each task. Below is a guide to the skills and knowledge you must demonstrate when you are completing each activity step. We have provided a number of documents to assist you and you will find these in the student resources. You will need access to:  your learning resources and other information for reference  rostering software  your Operational Policy  your Business Case Study Template  your Staff Profile Template  your Timesheet Template  your Staff Record Template  your Evaluation Report Template  space for a meeting. What do I need to demonstrate? During this task, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:  developing a roster following relevant industrial agreements, other considerations and wage budgets  maximising operational and customer service efficiency while minimising wage costs  combining duties where appropriate to ensure effective use of staff  rostering teams with complementary skills mix to meet operational requirements  taking account of social and cultural considerations and broader organisational policies that affect staff rosters  consulting with colleagues to obtain their input into rosters © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 4 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

SITXHRM008 Roster staff  using roster systems and equipment to administer rosters  presenting rosters in required formats to ensure clarity of information according to organisational standards  communicating rosters to appropriate colleagues within designated timeframes  administering records of shift time completed by employees or contractors  maintaining staff rostering records according to organisational procedures  monitoring effectiveness of rosters in consultation with colleagues  identifying ways in which rosters and roster development processes may be improved and take appropriate action. How will I provide evidence? Your assessor will provide you with templates to complete each task. You will find some detailed information about providing evidence; this will include:  a completed Business Case Study  a completed Staff Roster  an amended Staff Roster  two completed Staff Timesheets  a completed Staff Record  an Evaluation Report. You will need to complete each activity and submit the completed templates at the end of each step completed. 2. Select a business and roster teams. You are required to prepare a three-week roster for kitchen staff using a business such as a restaurant or hotel of your choice. A Business Case Study Template has been provided to guide you on the information required in order to complete the assessment as well as an Operational Policy to help identify operational requirements. Once you have completed the Business Case Study , you will then need to meet with staff to discuss their availability over the next three weeks. The assessor will divide you into groups of five (5). Each person in the group must select one of the staff positions that you identified in the Business Case Study and complete the Staff Profile Template provided. They will do this providing their own details and skills and experience. When completing the Staff Profile Template (as you will be completing one for other students as part of their project) – make sure you are true to your own commitments and availability over the roster period. Also consider your own personal, social and © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 5 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

SITXHRM008 Roster staff cultural needs and ensure to communicate any requirements to the person preparing the roster. Please note that this is an individual task so each person must develop their own business case. When conducting discussions, take into consideration:  any staff requests for the roster including any upcoming personal commitments  social and cultural considerations such as working flexibly, family commitments, cultural events or ceremonies. During the meeting with your group, ensure that you use effective communication skills including:  listening to staff requests  using active listening to confirm understanding  asking questions to confirm any requirements. You are to base all wages on the pay guide for the Hospitality Industry (General) Award (you can download this from: https://www.fairwork.gov.au/pay/minimum- wages/pay-guides ). Conduct the meeting/role play. You are one of the staff members and the others in your group will also be staff members. Provide your own skills and experiences and record the other group member’s details and skills and experience. Use the Business Case Study Template that has been provided to you to record the details provided by the other staff members as well as the Operational Policy to help identify operational requirements and the staff members’ completed profiles. Record the details and submit the completed Business Case Study and each Staff Profile to your assessor. The Business selected for this assessment is Hungry Eye’s Restaurant. Operational Policy The purpose of this document is to provide staff with guidelines for developing the staff roster. The aim of the Policy is to ensure that there is a consistency across the organisation and to ensure that operational requirements have been followed. Staffing Wages represent a large part of the business expenses need to be kept to a minimum when preparing the roster. Therefore, ensure when selecting staff for the © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 6 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff roster you are maximising operational and customer service efficiency by selecting complimentary skills and duties that match the requirements for each shift, as well as making the most effective use of staff. All wages must be based on the pay guide for the Hospitality Industry (General) Award https://www.fairwork.gov.au/pay/minimum-wages/pay-guides in order to meet budget constraints. Operational needs The following should be factored in when developing rosters:  Open four days a week Thurs, Fri, Sat, Sun  Kitchen operates between 6am and 9pm  Breakfast service: 7am – 11am  Lunch service: 12noon – 3pm  Dinner service: 6pm – 9pm  Must always have the following staff: o Head Chef, Sous Chef, Kitchen hands  All apprentices must be under supervision  Limit the use of casual staff on the weekend shift  To maintain the desired level of customer service one chef and apprentice must be rostered for every shift  The Head Chef and Sous Chef cannot have the same days off  Staff skills must cover all sections during service  There must be no split shifts  Meal breaks to be rostered as per the Hospitality Industry (General) Award 2010  The roster must meet all National Employment Standards (NES) requirements  At least one kitchenhand must be rostered on at all times  Any staff requests for days off must be met. Budgets The total weekly wages are not to exceed $5,000. The budget can be exceeded in the event of unplanned leave, however this must be approved by the supervisor. General staffing  Head chef © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 7 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

SITXHRM008 Roster staff  Full time Sous chef  Casual Head chef  Casual Sous chef  Apprentice  Full time kitchen hand  Casual - Kitchen Hand  Casual - Kitchen Hand Estimated covers Thursday Friday Saturday Sunday Breakfast 15 15 25 25 Lunch 25 25 15 30 Dinner 30 40 50 30 2.2a Staff Profile Template Complete this template to profile a staff member. Bring the completed template to the meeting for Assessment Task 2.2. As a staff member, make sure you are true to your own commitments and availability over the roster period. Also consider your own personal, social and cultural needs and ensure to communicate any requirements to the person preparing the roster. Name of staff - 1 Raju Lama Position Head chef Pay scale $50 per hour © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 8 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

SITXHRM008 Roster staff Skills Designing food Availability over the next three weeks Week 1 Week 2 Week 3 Available Available Available Personal commitments To effectively manage the inventory and approve the quality meals while paying proper heed to the customer’s order. Social and/or cultural needs He manages all of the restaurant's social and cultural considerations. Any other information He values all the staff members who contribute to the safe and sound operation of the kitchen and prefers democratic leadership in that setting. Name of staff-2 Prabisha Adhikari Position Full time sous chef Pay scale $40 © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 9 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff Skills Management skills, familiarity with best practices of industry, knowledge of carious ingredients, cooking methods and procedures, leadership skills and creative. Availability over the next three weeks Week 1 Week 2 Week 3 Available Available Available Personal commitments Directing the process of food preparation and assigning jobs, preparing and cooking high-quality food, helping to develop menu items, recipes, and ingredients with the head chef. Social and/or cultural needs Responsible for providing supportive leadership to the kitchen staff throughout the food service. Any other information Friendly, calm, and patience who likes to work in preparing and cooking high- quality food and working with head chef to develop menu items, recipes, and ingredients. Name of staff - 3 Sujan Rai Position Casual sous chef Pay scale $30 © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 10 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

SITXHRM008 Roster staff Skills Creative, time management skills, and excellent leadership skills. Availability over the next three weeks Week 1 Week 2 Week 3 Available No available Available Personal commitments Directing the culinary process, delegating tasks, preparing and cooking high- quality food and working with the head chef to develop menu items, recipes, and ingredients. Social and/or cultural needs In charge of giving the kitchen workers supportive leadership throughout the food service. Any other information Experience and creative on decision making to handle customers and staffs to maintain healthy working environment. Name of staff - 4 Pramodh Aryal Position Full time kitchen hand Pay scale $15 © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 11 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

SITXHRM008 Roster staff Skills Can assist on food preparation, experience and training on keeping kitchen equipment, appliance, and food preparation areas clean. Availability over the next three weeks Week 1 Week 2 Week 3 Available Available Available Personal commitments Performs as the effective engine room of the kitchen and ready to work under the guidance of a kitchen supervisor or any senior with hard work and dedication. Can deal with the busy schedule with certain experience and personal aptitudes. Social and/or cultural needs Food safety is the most important social need and can handle with working in a team, dealing with multitasking and commitment to quality. Any other information Have experience on the job, creative, attentive and ability to accept criticism. Name of staff - 5 James Pradhan Position Casual Kitchen hand Pay scale $13 © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 12 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff Skills Clean up the locations where food is prepared, clean ovens, ranges, floors, and counters. Accept, handle, lift, and store food deliveries as instructed by the chefs, retrieve meal ingredients, aid in the cooking process. Availability over the next three weeks Week 1 Week 2 Week 3 Not available Available Available Personal commitments Serves as the kitchen's efficient engine room and is willing to work hard and diligently under the direction of a kitchen supervisor or any senior. Can manage the hectic schedule with specific skills and personality traits. Social and/or cultural needs Team work, Food safety procedures must be followed seriously, and should be ready for multitasking and accept criticism. Any other information Always prepared for the task assigned, and provide quality service. 2.2b Business Case Study Template Complete this template for the business that you have chosen for Assessment Task 2.2. Remember to also use the Operational Policy. Business background Include the name of the business, background information such as the main purpose of the business, type of cuisine and service, where it is located and any other © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 13 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

SITXHRM008 Roster staff relevant information. Every customer is made to feel welcome by the employees at Hungry Eye. The most distinctive dining experience in Australia may be had at this restaurant, which opened its doors in 2011. Owners’ chief chef Paul Carmichael and general manager Kylie Javier Ashton’s restaurant, The Hungry Eye, has undergone a change to become a location that seeks to transport its patrons. The restaurant's specialty dish combines Caribbean flavours with the freshest Australian ingredients. Services:  Beverage pairing: full pairing and reduced pairing  Non-alcoholic pairing: tea and Juices to accompany of meal  Sweet: Riesling, Simon Gilbert Late harvest  Sake: Uehara Shuzo Soma no Tengu, Kameman Shuzo Genmaishu Reservation time:  5:45 PM// $215 tasting menu  8: 30 PM//$225 Tasting menu Group booking:  Group reservations involving 6 to 10 people are subject to a 10%service charge. Wait list/ notify.  If the chosen date cannot be met, the customer is advised to cancel. Cancellation policy  A valid credit card must be used to guarantee reservations, and there is a $200 per person cancellation fee for reservations that are cancelled with less than 24 hours’ notice. Operational hours and shifts What are the opening and closing times, days of the week and any restrictions? What are the current shifts used for the roster?  Open four days a week Thurs, Fri, Sat, Sun  Kitchen operates between 6am and 9pm  Breakfast service: 7am – 11am  Lunch service: 12noon – 3pm  Dinner service: 6pm – 9pm © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 14 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

SITXHRM008 Roster staff  All apprentices must be under supervision of the restaurant Staffing Complete the following tables to provide an overview of staffing skills and availability. Name of staff Position Normal shift Hourly rate / Award 1. Raju Head chef 10 am to 4 pm $50 2. Prabisha Full time sous chef 7 am to 8 pm $40 3. Sujan Casual sous chef 10 am to 3 pm $30 4. Pramodh Full time kitchen hand 6 am to 9 pm $15 5. James Casual kitchen hand 9 am to 5 pm $13 Availability and commitments Name of staff Availability Week 1 Availability Week 2 Availability Week 2 1. Raju Controlling and designing the food Approving the food before reach the customer Determine the food inventory 2. Prabisha Lead the kitchen team Insure the first in first out rotation of food 3. Sujan Provide the guide to junior 4. Pramodh Supporting day to day operation of the kitchen Assisting food preparation 5. James Sanitation control and kitchen © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 15 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff Name of staff Availability Week 1 Availability Week 2 Availability Week 2 equipment Skill set Name of staff Skills Duties 1. Raju Designing food Approving food 2. Prabisha Inventory control Insure the food 3. Sujan Coordinate kitchen staff Supervising 4. Pramodh Assist the food preparation Support the kitchen staff 5. James Maintain kitchen equipment Supervision of kitchen equipment Social and or cultural considerations •High value in friendship •Respect all the customers and colleagues •Respect all the culture and cultural background •Casual and informal greeting •Kind and welcoming •Relaxed and friendly environment Expected customer traffic Day Time Expected traffic Staff required Thursday 6 am to 10 pm 2 pm to 7 pm 7 Friday 6 am to 10 pm 2 pm to 7 pm 9 Saturday 6 am to 10 pm 3 pm to 10 pm 10 Sunday 6 am to 10 pm 9 am to 1 pm 8 © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 16 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

SITXHRM008 Roster staff Day Time Expected traffic Staff required 3. Research and select roster software. Using the internet research an appropriate scheduling software that you could use to create the roster. You may need to register to download the software, however, only select one that has a free trial around 30 days. The assessor must approve the selected software. https://getsling.com/ 4. Create a roster. Using the software you have downloaded, create the staff roster according to the discussions held with staff (your group), information gathered for the Business Case Study and operational requirements outlined in the Operational Policy. Your roster must meet the following criteria:  Meet operational requirements as set out in the Operational Policy.  Meet the business requirements as identified in the  Have the right amount of staff with the necessary skills and mix to deliver services effectively.  Meet any wage and budget constraints as outlined in the Operational Policy and complying with the Hospitality Industry (General) Award, based upon the positions identified.  Be clear enough so that it can easily be understood by all staff. The roster must be submitted in a suitable format to your supervisor for approval within the time allocated. This could be a PDF document, a printed report from the software, or a screenshot. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 17 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0 The only free option on our list that improves planning effectiveness is Sling. It's the ideal approach for your team to communicate and plan. It's also completely free! All of it is free. Sling supports and removes obstacles for the updated availability and time-off requirements that you would want from a scheduling program, in addition to the simple features that you would anticipate from a sche duling app. Additionally, if there are any multiple bookings or shift conflicts, Sling will notify you. You may assign projects and follow their progress with Sling Assignments. It is possible to create and distribute to-do lists based on a person’s name, faction, location, or status. Additiona lly, you can establish deadlines and monitor your development over time. With Sling Communications and Newsfeed, touching is simple. Emails and other programs are not anything you need to pay attention to. Use Sling to send direct messages to specific people or groups of people. Additionally, you can converse while exchanging documents, links, pictures, and videos. Sling is the most practical tool for restaurant planning. As a result, developing and maintaining p lans takes less time, and managers are better able to collaborate.

SITXHRM008 Roster staff Thursday Friday Saturday Sunday Monday Tuesday Wednesday Staff 1 7am – 3pm 10am – 6pm 7am - 3pm Staff 2 7am - 3pm 7am - 3pm 10am – 6pm Staff 3 7am – 3pm 7am - 3pm 10am – 6pm Staff 4 7am – 3pm 10am – 6pm 7am - 3pm 7am - 3pm Staff 5 7am - 3pm 10am – 6pm Submit your roster to your assessor. 5. Roster changes. The supervisor (your assessor) will provide you with the following messages from three members of staff:  One member of staff is sick.  One casual member of staff has requested extra hours.  One member of staff has been called for jury duty. The assessor will let you know which students in your group represent each staff member and provide you with further information on the messages received. Change the roster using the staff requesting extra hours to cover for the two members of staff unavailable. Ensure that it still meets the roster criteria and the requirements of the Operational Policy . Send an email to the supervisor explaining the changes and why they were made, include the amended roster and ask for final approval. The roster must be developed and submitted to your supervisor for approval within the time allocated. Submit the adjusted/modified roster to your assessor Submit the email to the assessor, including the roster saved in an appropriate format. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 18 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff Email to the supervisor. To: Supervisor Subject: Changes made in the roster Dear Sir, The schedule was altered to accommodate a sick employee and a juror's request, and the extra work was completed by the staff employees who requested more time. To comply with the workers' requests for longer hours, the rosters of two station employees who were unable to work were adjusted. These people were also in charge of making sure that the roster and operating policies were followed. You should soon give the amended list your final approval. Thank You Regards Sushan Pandey Adjusted roster: Thursday Friday Saturday Sunday Monday Tuesday Wednesday Staff1 7am – 3pm 10am – 6pm 7am - 3pm 10am – 9pm Staff 2(juror request) - - - - Staff 3 7am – 3pm 7am - 3pm 10am – 6pm 10am – 9pm Staff 4 7am – 3pm 10am – 6pm 7am - 3pm 7am - 3pm Staff 5(sick) - - - - 6. Communicating the roster. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 19 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

SITXHRM008 Roster staff The supervisor has approved the roster. Draft an email to the members of staff rostered and cc to your supervisor. In the email you must clearly point out the changes made. The roster must be communicated to staff within the timeframe allocated. Submit the email to the assessor, including the roster saved in an appropriate format. 7. Maintaining records. As part of your role, you are to record timesheets completed by two staff members. They must complete the Timesheets for the first week based on their actual shifts and submit this back to you. You will be required to do the same for each of the other members in your group. Once you have received both Timesheets, check the information received against the roster. Record and maintain the staff records by completing the Staff Record Template . Ensure that you accurately record all the information to ensure that the member of staff is paid the right amount of money for the hours worked. Submit the completed Staff Record and a copy of the Timesheets to your assessor. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 20 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0 To: members of staff rostered Cc: supervisor

SITXHRM008 Roster staff Staff Record Template Complete this template for Assessment Task 2.7 Maintaining Records Complete this template to record hours for members of staff provided on the timesheets. Name of staff 1 Raju Lama Position Head chef Date Shift Hours worked Pay rate Total 16/06/2024 Morning 3 13 39 16/06/2024 Day - - - 16/06/2024 Evening 6 14 84 Overtime - Leave entitlement © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 21 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff Other Total amount owed $123 Name of staff - 2 Prabisha Adhikari Position Full time sous chef Date Shift Hours worked Pay rate Total 16/06/2024 Morning 5 8 40 16/06/2024 Day 5 8 40 16/06/2024 Evening 5 8 40 Overtime - © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 22 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff Leave entitlement - Other Total amount owed $120 Name of staff Sujan Rai Position Casual sous chef Date Shift Hours worked Pay rate Total 16/06/2024 Morning - - - 16/06/2024 Day - - - © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 23 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff 16/06/2024 Evening 6 12 72 Overtime - Leave entitlement - Other Total amount owed $72 Name of staff 4 Pramod Aryal Position Full time kitchen hand Date Shift Hours worked Pay rate Total © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 24 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff 16/06/2024 Morning - - - 16/06/2024 Day - - - 16/06/2024 Evening - - - Overtime - Leave entitlement Sick leave Other Name of staff 5 James Pradhan Position Casual Kitchen hand Date Shift Hours worked Pay rate Total © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 25 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff 16/06/2024 Morning - - - 16/06/2024 Day 4 6 24 16/06/2024 Evening 4 7 28 Overtime Night Shift 2 12 24 Leave entitlement - Other Total amount owed $76 © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 26 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff Timesheet Template Complete this template for Assessment Task 2.7 Maintaining Records. Complete the timesheet based on actual shifts worked to match Task 2.2 information provided. 1-Employee Name: Raju Lama __________________________________________________________________ Week Ending: __2________________________________________________________________ ___ Date Department Start Break Finish Total hours Monday 10/06/202 4 - Tuesday 11/06/202 4 - Wednesda y 12/06/202 4 - Thursday 13/04/202 4 Kitchen 7 am 2 hrs 9 pm 12 Friday 14/06/202 4 Kitchen 8 am 2 hrs 9 pm 11 Saturday 15/06/202 4 Kitchen 7 am 2 hrs 7 pm 10 Sunday 16/06/202 4 Kitchen 9 am 2 hrs 8 pm 9 Total hours worked 42 Office use only Approved by: manager_____________ © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 27 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff Date: _____22/06/2024________________ 2-Employee Name: Prabisha Adhikari__________________________________________________________ Week Ending: __2________________________________________________________________ ___ Date Department Start Break Finish Total hours Monday 10/06/202 4 - Tuesday 11/06/202 4 - Wednesda y 12/06/202 4 - Thursday 13/04/202 4 Kitchen 7 am 2 hrs 9 pm 12 Friday 14/06/202 4 Kitchen 8 am 2 hrs 9 pm 11 Saturday 15/06/202 4 Kitchen 7 am 2 hrs 7 pm 10 Sunday 16/06/202 4 Kitchen 9 am 2 hrs 8 pm 9 Total hours worked 42 Office use only Approved by: manager_____________ Date: _____22/06/2024________________ © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 28 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff 3-Employee Name: Sujan Rai __________________________________________________________________ Week Ending: __2________________________________________________________________ ___ Date Department Start Break Finish Total hours Monday 10/06/202 4 - Tuesday 11/06/202 4 - Wednesda y 12/06/202 4 - Thursday 13/04/202 4 Kitchen 7 am 2 hrs 9 pm 12 Friday 14/06/202 4 Kitchen 8 am 2 hrs 9 pm 11 Saturday 15/06/202 4 Kitchen 7 am 2 hrs 7 pm 10 Sunday 16/06/202 4 Kitchen 9 am 2 hrs 8 pm 9 Total hours worked 42 Office use only Approved by: manager_____________ Date: _____22/06/2024________________ 4-Employee Name: Pramodh © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 29 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff Aryal_______________________________________________________________ ___ Week Ending: __2________________________________________________________________ ___ Date Department Start Break Finish Total hours Monday 10/06/202 4 - Tuesday 11/06/202 4 - Wednesda y 12/06/202 4 - Thursday 13/04/202 4 Cleaning 7 am 2 hrs 9 pm 12 Friday 14/06/202 4 Cleaning 8 am 2 hrs 9 pm 11 Saturday 15/06/202 4 Cleaning 7 am 2 hrs 7 pm 10 Sunday 16/06/202 4 Cleaning 9 am 2 hrs 8 pm 9 Total hours worked 42 Office use only Approved by: manager_____________ Date: _____22/06/2024________________ 5-Employee Name: James Pradhan____________________________________________________________ © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 30 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff ______ Week Ending: __2________________________________________________________________ ___ Date Department Start Break Finish Total hours Monday 10/06/202 4 - Tuesday 11/06/202 4 - Wednesda y 12/06/202 4 - Thursday 13/04/202 4 Cleaning 7 am 2 hrs 9 pm 12 Friday 14/06/202 4 Cleaning 8 am 2 hrs 9 pm 11 Saturday 15/06/202 4 Cleaning 7 am 2 hrs 7 pm 10 Sunday 16/06/202 4 Cleaning 9 am 2 hrs 8 pm 9 Total hours worked 42 Office use only Approved by: manager_____________ Date: _____22/06/2024________________ © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 31 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff 8. Feedback and evaluation. Meet with your initial group and discuss the effectiveness of the roster development process. Discuss what worked and what didn’t work. Take notes during the discussion and use these to write an evaluation of the roster development process, including any recommendations or actions required to improve the roster process used. An Evaluation Report Template has been provided to assist you. Record your findings on the Evaluation Report Template to guide your response. Deput y Submit the Evaluation Report to your assessor. Evaluation Report Template You are to write an evaluation report, addressing all of the points below. Roster Software How well did the software work for your requirements? What features or functions worked well and what could have been useful that was not available? How easy was it to use? Was it clear to staff? What were the main benefits of using the software, what were the limitations? Provide an overview of the software using screenshots to identify useful tools and functions that helped you develop the roster. Answer: With the help of a tool called Deputy that controls rosters, it is possible to manage personnel in detail. The application's many capabilities make it simple to keep track of each employee in a company. The simple and efficient software simplifies and makes it easier to create a personnel roster. The following are the main features of the program that made managing rosters simpler: Simple to use the software is straightforward and simple to use. Deputy is simple to use because of its user-friendly features. The user-friendly, simple user interface of Deputy makes it easy for users to manage and keep track of people. Manage various roster elements : The multi-functional roster management software Deputy manages a number of staff scheduling elements, including personnel detail, availability, shift limits, staff constraints, leave, vacation days, and many others. Automated planner : One of Deputy’s most useful features is its automated planner. The software regularly generates an automatic staffing schedule based on the data. Deputy saves time as a result of this feature. The most beneficial aspect of Deputy is the exporting of data in several formats, © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 32 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff including PDF, Microsoft Excel, and HTML documents for corporate needs like communication and staff performance reports. The Deputy-based scheduling approach is simple for staff members to understand. The software's main goal is to provide a straightforward roaster that is both understandable and practical. Every employee's unique information, including their salary, benefits, job, shift, amount of time spent working, leave, and day off, is managed by the roaster in a variety of areas, including availability shift and detail. Because it is user-friendly, the prepared timetable is simple for all employees to understand. Limitation of the roster: The level of information in exported data is the Deputy's main shortcoming. The scheduling software's capacity to provide customisable export data is one of its key advantages. Only a minimal number of preconfigured reports can be exported using Deputy. Therefore, the primary area where Deputy has to improve is the ability to modify in relation to export. Roster development process Provide an evaluation of how successful the roster development process was undertaken. Include any feedback provided during discussions with staff (your role play group). What could you do to improve the process? What action do you need to take? Answer: The roster-building procedure was successful overall. To guarantee successful rostering, a number of factors were taken into consideration. The right software needed to be chosen, data needed to be gathered, operational policies needed to be considered, the roaster needed to be made, updated, and the employees needed to be notified to construct the roster. Despite a bug in the roasting program, the operation was successful. However, using the software was rather simple once the data for two or three staff members had been supplied. Designing a roaster that precisely complies with operational rules was another significant challenge because there are many considerations, including restrictions on vacation days, leave, shifts, and scheduling. Following discussions with workers, it was established that roster needs, and scheduling must be able to offer scheduling that is simple enough for all workers to understand. The staff also recommended that unique roster matrices and templates be taken into consideration based on the operating principles of the company. Identifying the fundamental operational policy requirements that must be included in the roaster, using the rostering resources manual to develop a methodical and practical roster, and taking process and methodology into consideration before developing the roster are some of the areas that need to be taken into account in order to improve the roster development process. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 33 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff Staffing requirements How well did you consider the staffing requirements? Were you able to roster on the right amount of staff for each shift? Was there a good mix of skill and combination of staff? Did you take into consideration social and cultural factors that affect staff rostering? Was it easy to make the changes required when modifications had to be made and incorporate the necessary skills whilst also meeting operational requirements? Answer: One of the most expensive and difficult parts of the roster development process was determining how much staff was required. Not all the requirements for effective staffing were met, although some of them were. According to the rostering, which successfully considered the optimal combination of workers needed to finish a given shift, the appropriate number of workers were allocated for each shift. To accomplish this, the rostering strategy concentrated on the best staff skill combination for completing the shift. The entire cultural and social milieu was successfully taken into account when developing the roaster, despite the fact that rostering only takes into account a portion of the ethical requirements. It was difficult to make adjustments and incorporate the right knowledge into operating operations due to variable shifts and employee requirements. However, in order to best meet operational policy requirements, a rostering plan was implemented that included monitoring of adjustments. Operational requirements Were you able to meet the operational requirements such as staffing skills, costs, the amount of staff needed for each shift? Did you meet the required budget? What improvements could you make? Answer: The development of the roster was heavily influenced by operational policy. When constructing the roster, the necessary number of employees and their skills, the budget, the incentive, the guidelines for overtime, vacation, and holidays, and the shift were all considered. The roster that was eventually chosen was able to satisfy the operational policy’s demands for skill levels, people need, and financial considerations. The creation of a systematic format or template for the organizational roster, including roster measure matrices, and communication with staff members regarding their expectations on staff scheduling are two strategies that can be used to improve the incorporation of operational requirements in the roster. Conclusions What are your overall conclusions? Do you have any recommendations? Are there any actions that you need to take to improve the roster development process? Answer: The roster development project was successfully finished overall. When © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 34 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff creating the roster, operating needs were carefully considered. There are still certain problems that need to be solved, like considering social and cultural factors when setting rosters, staffing restrictions, and employee essentials, as well as making sure that workers have the skills necessary to finish their shifts. Assessment Task 2: Checklist Student’s name: Sushan Pandey Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily prepared a three-week roster for kitchen staff. The student has satisfactorily included the operational requirements of the business when developing the roster. The student has satisfactorily prepared a roster with a sufficient amount of staff for effective service delivery. The student has satisfactorily prepared a roster that considered industrial agreements and provisions. The student has satisfactorily effectively utilised staff skills, duties, wages and requirements when preparing rosters. The student has satisfactorily consulted with colleagues when preparing rosters. The student has satisfactorily considered social and cultural needs of staff when preparing rosters. The student has satisfactorily communicated with colleagues to confirm requirements by asking questions. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 35 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Roster staff During the meeting with their group, the student has satisfactorily used effective communication skills including:  listening to staff requests  asking questions to confirm any requirements. The student has satisfactorily listened to and understood messages relating to staff requesting changes for their staff roster. The student has satisfactorily amended staff rosters due to illness, staff requests and personal commitments. The student has satisfactorily prepared rosters according to time constraints. The student has satisfactorily prepared rosters using relevant software. The student has satisfactorily presented rosters to staff in an appropriate format and allocated timeframe. The student has satisfactorily administered and maintained staff records. The student has satisfactorily monitored the effectiveness of rosters through consultation with staff. The student has satisfactorily identified improvements to the roster development process. Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 36 of 36 File Name: SITXHRM008 Student Assessment October 2023 October 2024 1.0

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SITXHRM008 Student Assessment Task 2

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