BSBMGT517-Student Assessment v3.0 (1)

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Course Code SIT50416 Course Name Diploma of Hospitality Management (Cookery) Unit Code BSBMGT517 Unit Name Manage operational plan Due Date 15/11/2021 Assessment Name Short Answer Questions Project 1 & 2 Student No. 184988. Student Name Kirandeep kaur sandhu Student Phone _0480147099_______________Student Email Kiran121387@gmail.com Student Declaration I declare that this assessment is my own work and where my work is supported by documents from my workplace placement/employer permission has been granted. Note: This assessment will not be accepted unless all sections have been completed and the front cover has been signed and dated. Filling out this coversheet as part of an electronic submission and approving the above information will operate in the same way as physically signing this cover sheet. Student Signature Kirandeep kaur sandhu Date: 15/11/2021 Office Use Only Date/s Received: ___/___/___ ___/___/___ ___/___/___ Date/s Assessed: ___/___/___ ___/___/___ ___/___/___ Result of Assessment: ___________ ___________ ___________ Entered on Training Plan Moderation Signature Note for Assessors: Filling out the above Office Use Only section as part of an electronic submission will operate in the same way as physically signing this cover sheet. If not physically signed, Assessor must print their name in signature box. /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx Imagine Education Student Assessment Cover Sheet

Course Code and Name: SIT50416 Diploma of Hospitality Management (Cookery) Unit Code: BSBMGT517 Unit Title: Manage operational plan Assessment 1 Your task: Answer the following questions. Each question must be completed. Question 1: What is the purpose of operational plans? What are these based on? The purpose of operational plan is to achieve the set goals by using the best methods or approaches. Operational plan is conducted based on different reasons such as Modification, relocation, refurbishment or renovation of facilities, Legislative changes, Changes in the marketplace etc. It should also be based on – -what do we want to achieve? -how will we achieve it? -what do we have to achieve it with? Question 2: List 6 situations that will require an initial, or an adjustment to an existing, operational plan. 1.Introduction of a new product or service 2. Reorganization of departments or reallocation of staff 3.Assessing the impact of marketing activities and the operation need arising from them 4.modification ,relocation ,refurbishment or renovation of facilities 5.changes in the market place 6.new competitors Question 3: List the key legislative requirements which must be considered in operational plans across organisations operating in the Tourism, travel, hospitality and event industries: There are several legislative requirements that must be considered when making operational plans across organisations such as workplace ,relation, WHS, Australian consumer laws , duty of age cares , tax , insurance , property and licensing. /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx Imagine Education Short Answer Questions

Question 4: Give 2 examples of source documents which would help in researching staffing requirements for an operation. 1.Human resource records 2. Rosters Question 5: Give 2 examples of source documents which would help in researching production requirements for an operation. 1.Timelines 2.Production estimates Question 6: Give 2 examples of source documents which would help in researching finance requirements for an operation. 1. Budgets 2. Credit limits Question 7: What are the principles of budgeting you will need to consider when developing any operational plan? List 5 factors this would commonly include (but not limited to): Response: Five Factors are listed below - 1. Staff requirements 2. Production requirements 3. Development costs 4. Equipment costs 5. Marketing costs Question 8: List 4 stakeholders with whom you would discuss research and analysis of resource requirements. 1. Managers of other departments 2. Staff, customers and suppliers 3. Project management 4. Business advisors Question 9: Give 2 examples of source documents which would help in researching resource (stock) requirements. 1.Purchase orders 2.Bank statements /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx

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Question 10: Which aspects relating to intellectual property must be considered when planning projects as part of operational planning activities? Any copyrighted trademarked or patented items required for the project. Appropriate permissions are an absolute requirement. Question 11: List 2 ways in which consultation with stakeholders may occur. 1. Interviews and one-on-one meetings with stakeholders 2. Team meetings or brainstorming sessions Question 12: How does developing KPIs help with the development of the operational plan? List 2 options how KPIs can be set or determined. Response: Key performance indicators which can measure the progress of components of an operational plan against the goals that have been set. Measuring KPIs and benchmarking will allow the business to review their progress on an ongoing basis and make adjustments and further improvements. Options: 1. Profits or returns 2. Increase in business revenue Question 13: How will you plan a budget for a plan to deal with any unforseen incidents or unforseen expenses? Which provisions can you employ to deal with cost blow outs due to contractors not meeting their contractual schedules or obligations? When I create a budget for a plan, I consider all of the expenses that will be incurred to carry out the plan, as long as they are foreseeable. In addition, I will set aside 10% of the entire budget for unforeseen expenses. Working together on significant projects, such as building additions and restorations, is especially important. It's critical to set up money for contingencies. Unexpected delays and deviations from given figures can easily add up to additional costs. /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx

Question 14: Give 3 examples of strategies you can use when developing contingency plans. 1. Ensure the plan is simple and easy to understand 2. Keep all staff updated about the plan 3. Find out the opportunities which can reduce the risk at workplace related to new plans Question 15: Why must your operational plan be approved before being implemented? Before your operational plan can be implemented, it must first be approved by management. This approval procedure serves as a quality control procedure as well as a check against resource acquisition budget criteria. For example, if your business model relies on hiring a big number of people at high salaries, you may find yourself in financial problems rapidly. If your operational plan calls for the procurement of new equipment, but you subsequently learn that this equipment was not budgeted for, your plan will be unable to be implemented. In terms of the approval process, always check and follow your company's policy. Question 16: What needs to be considered when employing new staff or inducting staff into new roles to meet organisational requirements? List 5 items you would include in an induction pack. Response - Important to follow correct human resource policies and practices. One way to do this is to create induction packs which help ensure that all necessary information is passed on. Inclusions: 1. They organization hierarchy including names and roles of employees 2. The company’s employee handbook or HR manual including job description 3. one to one introduction to key staff 4. Tour of the workplace and highlighted all important facilities 5. Safety and emergency procedures Question 17: Give 3 examples of monitoring methods to ensure the work is proceeding on time, within budget, and being conducted safely. 1. Management of the staff 2. Project management skills 3. Time management Question 18: Give 2 examples of financial reports you can use to monitor profitability. 1. Balance sheet 2. Income statement /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx

Question 19: The first 3 steps in managing staff under-performance are: 1. Identify the problem 2. Assess and analyse the problem 3. Meet with the employee to discuss the problem What are the last 2 steps? 4. Jointly devise a solution 5. Monitor and evaluate performance Question 20: List 5 benefits to businesses of coaching and mentoring programs. 1. Retain and develop the best performers 2. Improve efficiency, performance and morale of all staff 3. Instill company’s values and attitudes in new staff 4. Create a culture of development, professionalism and growth 5. Improves safety awareness and efficient use of existing resources. Question 21: Why is it important to notify managers and other upper level stakeholders as soon as possible when variations are discovered? What would this need to include accordingly? Any changes to the project should be communicated to all stakeholders and management so that everyone is aware of the current position. This is also necessary to keep the project on schedule and identify any areas where it could be improved. The same stakeholders who were involved in the original planning should be participating in this. Staff, consumers, owners, department managers, and other stakeholders should all be consulted about the new plans as new plans can have drawbacks. Consultation with stakeholders can help to find out the problems and suggestions for improvements can be made. The results of evaluation and feedback should be incorporated into future planning and operational management procedures. /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx

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Question 22: Do operational plans cover the short to medium, or medium to long term business goals? It is an important to devise an operational plan for achieving different goals like long term or short term. Some of the reasons are listed below. –  Introduction of a new product or service  Reorganisation of departments or reallocation of staff  Assessing the impact of marketing activities and the operational needs arising from them  Modification, relocation, refurbishment or renovation of facilities  Changes in work practices, procedures or systems • Legislative changes  Business growth or contraction  Introduction of new systems  Changes in the marketplace  New competitors. /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx Question 23: Give 5 examples of alternative resource usage, efficiency and waste programs you should investigate when creating your operational plan 1. Set and monitor targets on water and energy use 2. Implement Technology to help track your levels of recycling and waste 3. Engage employees to embrace new sustain abilities processes. 4. Train your supervisors and managers on how to manage a greener business 5. Contact government departments and ask about funding and other helpful initiatives

Course Code and Name: SIT50416 Diploma of Hospitality Management (Cookery) Unit Code: BSBMGT517 Unit Title: Manage operational plan Assessment 2 – Project 1 Part A Develop operational plan The Hotel Futura management has adopted a proposal to utilise a sunny indoor section of the lobby as a service point for morning and afternoon teas. It fits all the legal requirements regarding the serving of food and after a cost-benefit analysis, it was seen to potentially create a lucrative new revenue stream in a previously revenue-neutral floor space. As the Financial Controller, the next part of the operational planning phase requires you to do an analysis on the financial positions of two different options. The first option is to install a full espresso coffee service station in the designated area and the second option is to utilise the existing coffee facilities inside the busy 24 hour coffee shop outlet, situated 30 meters diagonally across the foyer. Among other evaluation activities in the initial planning phase, a guest marketing survey was conducted, the trading figures for the coffee shop were analysed and the following data emerged:  Initial estimated covers per lobby tea service per week = 250 customers  Budgeted average spend per cover excluding including GST = $18.50  Two existing food service attendants are allocated for 2.5 hours for each service period.  One food service attendant will need to be hired to ensure the operation can operate 7 days a week.  Each tea service operates for 2 hours only i.e. 10.00am-12.00pm and 2:30-4:30pm  The existing low tables and comfortable lobby style seating are to be used so no other capital outlay is required to establish the revenue stream  The room service kitchen prepares the sandwiches and delivers them to the pass in the pastry section of the main production kitchen, located directly behind the proposed outlet. Gâteaux and pastries are prepared and plated up by the pastry section  The 2 food service attendants order and collect all food orders for this outlet from the pastry section pass in the main production kitchen, via a convenient service entry door located directly behind the proposed lobby tea area  A set of service fridges in the front kitchen can be utilised for the storage and service of chilled alcoholic and non-alcoholic beverages. /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx Imagine Education Project

Your Task: Develop an operational plan using a suitable template which needs to include the following details: 1. A description of the operation. Answer - The Hotel Futura's management has decided to use a bright indoor lobby area as a service centre for morning and afternoon teas. The coffee shop at the hotel will be expanded, and operations in this area will begin. The intention is to create a comfortable atmosphere that makes people come back more often and always enjoying their time at the hotel.The profit expected at the beginning per week is around $ 3000,00 , but potentially this number will be increased. 2. The aim of the operational plan – What are you trying to achieve? Answer – 1. The first choice is to set up a full espresso coffee service station in the designated location. 2. The second choice is to utilise the new cafe facilities in the busy 24-hour coffee shop, which are situated 30 metres diagonally across the foyer. 3. A SWOT analysis of the business environment – This could include similar scenarios relevant to your area and must include legal requirements for this type of operation. Answer – SWOT analysis – STRENGHTS – 1. Infinite clients 2. A large number of experienced staff 3. Flexibility to adapt changes 4. Availability of equipment 5. Management of the hotel Futura 6. Quality of food OPPORTUNITIES – 1. Increase in the revenue in the hotel 2. Use of new technology 3. Utilization of fridges for storing cold products WEAKNESS – 1. Current staff needs training to utilize new equipment 2. Training for new staff 3. Poor documentation of records 4. Overstock 5. High operating costs and expenses THREATS – 1. Strict government regulation 2. Changing trends 3. Competition 4. Funding 4. A detailed overview of resource requirements and options:  Technology - The organisation already has the technology required to use the section as a service point for morning and afternoon teas .  Human Resources needs - The organisation will need to hire a new food service attendant to ensure the operation can operate 7 days a week. Induction training will need to be offered.  An overview of Financial requirements related to all resource requirements and options including financial requirements (given the first 3 months are used to establish the operation and are /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx

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budgeted for). Using current trade equipment prices, analyse the most financially viable option for the hotel, either by purchasing or leasing and installing a full espresso coffee station or utilising the existing coffee facilities from the coffee shop outlet, Answer - The following sections are covered in our financial plan like Required Cost of Start- Up , Profit and Loss, Cash Flow , Balance Sheet, Financial Ratios, Hourly Labour Costs and Weekly Sales Projections Also, Financial overview is for first 3 month, operating 2 tea services per day and with Initial 250 customers per tea service per week So, there are 250 x 2 x 4 = 2000 customers per month Budget average per cover = 18.5$, So budget per day = 37$. Budget per month = 37 x 30 = 1110 $ Months Estimated customer Budget average Budget per one customer First 2000 1110 0.555 Second 2000 1110 0.555 Third 2000 1110 0.555 Total 6000 3330 1.665  Requirements for intellectual property rights and responsibilities in recruitment and acquisition of resources and services. Answer here - The term "intellectual property" refers to legally owned mental or cognitive creations. Any company has proprietary information that must be safeguarded. IP (intellectual property) regulations safeguard inventions and technologies in every industry. They are critical for long-term financial viability and can assist you in outperforming your competitors. In the workplace, the following types of intellectual property can appear –  Patents  Layouts  copyleft  Moral rights Recruitment is the process of identifying and collecting a pool of possible applicants with the necessary skills, talents, and experience so that an organisation can select the most qualified individuals to fill job openings based on job qualifications and specifications. 5. A contingency plan with alternative options for each key aspect of the operational planning stages. Answer here – The contingency plan to deal with unexpected expenses will be to allocate a 10% contingency budget. To deal with possible cost blow outs due to suppliers failing to deliver services and products within timeframes, we will establish penalty clauses in contracts. To deal with the risk of staff members resigning, we will make sure candidates for the job position are ready to be hired if necessary. To deal with the risk of equipment breakdown, we will assign a budget for maintenance. 6. The timeframes required to implement this project Answer - The timeframes required to implement this project will be eight weeks. The first two weeks will involve advertising the vacant job positions and planning to introduce the change. Then, the next /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx

three weeks will involve conducting recruitment processes and making arrangements to the venue. Finally, the last three weeks will include induction training to the new worker, developing relevant procedures, and conducting a test to check if full implementation can be conducted. 7. The consultation requirements and provisions including timelines. Answer - The consultation requirements and provisions will involve:  Meeting with senior management to obtain feedback and approval.  Meetings with department managers to obtain feedback and support.  Meetings with staff members to obtain feedback and support.  Meetings with suppliers to negotiate. 8. The evaluation methods you will use to measure the performance of each aspect of this project. Answer here – The evaluation methods which I will use to measure the performance of the project will include: 1. Analysing KPI’s. 2. Analysing deadlines and timeframes. 3. Checking if the project was implemented within the budget. 4. Consultation with key stakeholders to obtain feedback and recommendations of improvement. /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx

Part B Planning Resource Acquisition In this part of the assessment you are required to outline the processes and procedures you use for planning and managing the required physical and human resources. You are required to address the following aspects: 1. Develop and implement strategies to ensure that employees are recruited and/or inducted within the organisation's human resources management policies and practices Answer – Details and findings of discussions:  Option 1 is to install a full espresso coffee service station in the designated area.  Option 2 is to utilise the existing coffee facilities inside the buy 24-hour coffee shop outlet.  The cost of purchasing a full espresso coffee service station could vary from $700 to $4,000 depending on which coffee machine is purchased. Leasing the coffee machine does not represent a good option on the long-term, as the company will pay for it without having the property.  The cost of option 2 is inexistent, because facilities and equipment are already available.  Option 2 requires the development of Standard Operating Procedures to make sure that operations run well. It might also require offering further training to current workers.  The analysis indicates that option 2 is the best option, as the cost is reduced and training can be offered in-house. Induction policy and procedures 1. Policy statement – it aims to describe principles and procedures which must be followed by all staff, and informed during induction process to ensure the organisation follows the best practice and complies with legislative requirements. 2. Procedure – 1. HR members will boo and organise the venue for induction including date, time and location, required materials and equipment 2. HR members are responsible to ensure new staff has induction prior to commence work. 3. Induction programmes must include organisation goals. Objectives, WHS legislative requirements, antidiscrimination or bullying/harassment policy and code of conduct. 4. HR must set timeframe for induction delivery such as 0800 to 0900 – introduction about job description as per position. 2.1 Probation procedure – it lasts for 3 months in which new employees’ performance will be evaluated by their managers to determine if they should be hired permanently by the organisation. Performance evaluation of employees during probation will happen every two weeks and will last two days. The first day will be when the manager will supervise the employee performing tasks and conduct a performance appraisal. The second day will be a face-to-face meeting where the manager will provide feedback to the employee and collect feedback as well. 3. Policy review – every year 2. Provide an overview of the Business’s Standard Operating Procedures for staff to ensure all operational and legal aspects are covered. Answer - Standard Operating Procedures for staff to ensure all operational and legal aspects are covered -  All customers will be acknowledged within 30 seconds of arrival with eye contact, a warm friendly smile and a verbal greeting. Where possible the customer will be acknowledged by name.  All customers will be directed to their tables and their satisfaction will be checked.  All customers will be offered the menu with explanation of speciality of the day, and also missing items clarified.  when customers are leaving, customers are thanked and wished a pleasant day or evening. /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx

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 The table will always be clean, and set to specifications.  All customers’ queries will be answered knowledgeably and tactfully by all staff.  Prompt service will be provided, and friendly to both internal and external customers.  Operating equipment will always be clean, well arranged and easily accessible.  All orders will be taken and served accurately within time frame.  Service time for food {15 minutes} and beverage {3 minutes}, delivery time should always be communicated to the guest including any unavoidable delays.  Coffee or dessert will always be offered after meals and served within 3 minutes.  Staff should always listen for suggestive selling or up-selling opportunities.  All staff will always be clean, presentable and in full uniform.  All staff must attend pre-service briefings conducted by the supervisor or manager on duty before the beginning of service.  Staff will always speak clearly in low controlled voices and never shout or yell in the restaurant.  Staff will communicate in English and never in slang while on duty.  All service areas will be maintained in a clean and hygienic condition with a clean and inviting ambiance. 3. Provide a job description for the role of a food service attendant for the business. Which duties would this need to include and how will you ensure these are performed by the staff member? Provide an overview of the documentation, communication requirements and any other strategies you will use to ensure performance initially and monitor ongoing performance. Answer – Food service attendant – role description  Plan meals according to instructions.  Prepare food items by ensuring both quality and quantity.  Ensure that food items are appropriately arranged on plates and platters.  Prepare and assemble portions in accordance to the menu.  Store food in an appropriate manner.  Ensure that food items are properly rotated in storage.  Dispose of expired or near expiry products.  Arrange plates and food items neatly on tables and trays.  Ensure cleanliness of kitchen by following sanitation guidelines.  Transport food and supplies to rooms, kitchen and service areas.  Deliver food to the appropriate person.  Prepare eating areas for meal times. /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx

 Manage food inventory and supplies.  Order supplies before they run out of stock.  Wash dishes and flatware.  Operate and maintain dishwashers.  Manage cash registers by taking payments and processing credit card payments.  Report kitchen malfunctions and manage limited repair work around the kitchen.  Inspect food items and equipment on a constant basis.  Assist with food preparation services for catering projects. To ensure these duties are performed by the staff member a supervisor will be responsible for conducting work supervision of team members. Strategies that will be used to ensure performance initially and monitor ongoing performance by Using KPIs, Monitoring staff rosters and budgets, Conducting monthly performance appraisals, and Obtaining feedback and suggestions from customers by conducting customer surveys and questionnaires. Assessment 3 – Project 2 Part A Observation of operational procedures or tasks This project consists of an observation of an operational procedure relevant to your area of training which may include a Kitchen operation, Front office, Tourism, Events, Food and Beverage, Rooms Division or Administration. The focus needs to be on observing and improving existing procedures or to identify new processes to improve operations.  This may relate to workflow processes  Cost efficiency of products and services  Customer service related issues  Check-in, check-out procedures  Staff efficiency and training needs  or a specific procedure as instructed by your trainer Establishment/Organisation: ______________________________________________ Task Procedure performed in the Organisation selected: Your Task: 1. Provide an overview of your workplace and a description of the operational procedure you will monitor, analyse and review and outline the reasons which indicated to you that a review would be necessary (for example complaints from customers about prolonged waiting periods for check-in; prolonged waiting periods for food in the restaurant; frequent errors in reconciliations at the end of the shift in front office or similar. /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx

Answer - My workplace is a restaurant. The job position I have is food service attendant in the restaurant. The operational procedure that I will monitor that how food service attendants are attending customers and dealing with their complaints. The reasons that indicated why this review is necessary is because customers have been complaining about the way in which complaints are handled and the waiting time for food. 2. List the Standard Procedures which would be required to perform the procedure or tasks and the criteria which are used to industry standards to measure the performance required. This needs to show all tasks which are part of the procedure you observe. Answer - The Standard Procedures required to perform the procedure or tasks include:  Customer service policy and procedures.  Procedures for handling customer complaints. The criteria used to measure the performance required are the following:  Time required to serve food to customers.  Time required to handle customer complaints.  Level of satisfaction from customers with service received.  Level of satisfaction from customers with complaints handled. 3. Observe the task or operational procedure and provide an overview of your findings. Answer - My observation of the task indicated the following:  Time required to handle customer complaints should be 2 minutes, but the current average time is 3-5 minutes.  The level of satisfaction from customers with resolution for their complaints should be above 95%, but currently it is only 75%.  The time required to serve food to customer should be within 10 minutes, but currently the average time is 12 - 15 minutes.  The level of satisfaction from customers with service received should be 95%, but currently it is only 75%. 4. Following the observation identify any shortfalls or underperformance during the observation of tasks or processes and document these in detail. What were the issues and what were the potential reasons for these? Answer - The difficulties and their causes are – 1. Employees are taking too long to serve customers - possible causes include issues with delivering orders to the kitchen department, failing to deliver meals on time, and kitchen department issues. 2. Employees were failing to respond to consumer complaints quickly and efficiently for a variety of reasons, including ineffective procedures, non-compliance by employees, and a lack of training on how to handle customer complaints. Part B Developing strategies and critical reflection 5. Develop a strategy that can be implemented to overcome the shortfalls you have identified and explain how each step of the strategy will be implemented to ensure it will be successful. Include the documentation required for this. /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx

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Answer – The following strategies can be implemented to overcome the shortfalls – 1. Provision of training to staff how to handle customers’ complaints, how to make the service prompt can be provided. Prior to training, it is must to conduct evaluation on training needs of the staff and also check the previous record of training with HR department so it will help to find out the gap. 2. Consultation - The second step is to consult with staff members to agree on training options that should be implemented to address training gaps. Documentation required will include training records and a training plan. 3. Communication - The third stage is to give staff with training while maintaining open lines of communication to ensure that it matches their learning needs and preferences. Training records and a report of completed training will be needed documentation. 4. Evaluation – monitor performance and conduct a meeting to ensure that training is being implemented effectively and it been documented properly. 6. Provide an overview o the potential cost factors for your suggested procedures including physical and human resource aspects as relevant. Answer - The potential cost factors for the suggested procedures are as follows -  A department manager or supervisor will need to be allocated to offer training to workers.  A venue will need to be located to conduct training sessions.  Equipment will need to be available for training sessions.  Team members will need to receive training during work hours. 7. In brief provide a critical reflection on your project: Given what you have observed, analysed in terms of resources required and the potential outcomes from the strategy you have developed, how viable is your strategy in terms of outlay required by the organisation? Would there be a more cost-effective option? Answer - In terms of the organization's outlay, I feel the approach is practical and the most cost- effective choice available. The reasons for this are because the organisation currently has all of the resources it needs, and providing training to employees would provide greater benefits than simply dealing with present issues. Because the costs involved will be indirect in terms of dedicating resources for training during work hours, the corporation will not have to incur any expenditures. This is a far better choice than hiring new employees. /var/filecabinet/temp/converter_assets/a5/7d/a57d0c7162049016e088958c12e0ac77cf33f225.docx

BSBMGT517-Student Assessment v3.0 (1)

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