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BSBPEF501 Scenario Assessment

The document provides instructions for a training assessment task requiring the development of three reports to manage the personal and professional development of staff at The School Café. As the Restaurant Manager, you must develop work goals and facilitate achievement of priorities for front-of-house staff. You must also develop and maintain your own professional competence through a personal and professional development report. Templates will be provided and a site visit organized for documentation in the reports.

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12 views4 pages

BSBPEF501 Scenario Assessment

The document provides instructions for a training assessment task requiring the development of three reports to manage the personal and professional development of staff at The School Café. As the Restaurant Manager, you must develop work goals and facilitate achievement of priorities for front-of-house staff. You must also develop and maintain your own professional competence through a personal and professional development report. Templates will be provided and a site visit organized for documentation in the reports.

Uploaded by

thiago
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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BSBPEF501 Manage personal and professional development

About The School Café


Innovative, Intimate & Inviting
Located off McLean Lane in the Perth CBD, The School
Café is a fully-functioning commercial kitchen and restaurant
that currently serves as a training establishment for cookery
students at the Australian Institute for Language and Further
Education (AILFE). However, there are plans to make this
into a fully functioning restaurant, open to the public.
Leveraging off the City of Perth’s Lane Revitalisation
Strategy, and being located next door to the popular
Hifumiya Udon Noodle House, the owners believe that the
premises can take advantage of this location and capture a significant customer
base.
Scenario: Restaurant Manager to support the personal
and professional development of front-of house staff
After its first year of operation, the owners and operations
manager of The School Café have realised the need to
invest in the professional and
personal development of staff – including that of yourself as
the Restaurant Manager.
This is important if the Café is to progress into the future
amid an uncertain environment and changing markets.
What this means is that as the Restaurant Manager, you
need to manage the development of work goals for front-
of-house staff as well as facilitate the achievement of tea
work priorities. Key to this is to ensure that you develop
and maintain your own professional competence.
This will require you to develop the
following:
1. Staff Professional Development Report (Vol 1) to
manage work goal development
2. Staff Professional Development Report (Vol 2) to
facilitate achievement of work priorities
3. Personal and Professional Development Report to develop and maintain your
own professional competence
The templates will be provided to you and the final product needs to be a
professional document. Your trainer will organise a site visit and you will need to take
photos and document this consultation for the report.
The assessment instructions and procedures are outlined in the Assessment
Instructions for Students document and detail progressive changes to the scenario. It
is important you read these to do the assessment tasks.
BSBPEF501 Manage personal and professional development

Organisational chart
The following chart shows the current employees in The School Café and their
reporting relationships to your position:

Skill gaps and barriers


The degustation menu has also shown a few gaps when it came to staff skill-sets
and these are been identified in the below:

The School Café


Front-of-house staff comments on professional development
Café staff Position Staff Comment

Assistant I have learned a lot in the short time here but I think I need to learn
Tanya more about the customer relationship management (CRM) system
manager
as this is a key part of my job to drive sales.

I know quite a bit about wines but not to this level. I was thinking
Head about becoming a sommelier but it all fell through a couple of years
Todd bartender back and now I wish I finished the course. I still love wine and
and barista talking to people about the fragrances, bouquet and notes and how
this complements the food. I just need more time and support from
management to finish the course.
Sally Junior I am still learning and now that I have my RSA, I am doing a short
barista Barista training course. Todd has been great but I feel bad always
having to ask him all these questions about ordering, sales and
products. I would like to get more experience in hospitality as I like
this career and want to be able to help Todd out when I can now
BSBPEF501 Manage personal and professional development

he’s busy with his own sommelier training

I love customers – just want to know if there was a way I could get
Mandy Server better at being more confident at trying to resolve complaints and
give better customer service.

The School Café


Strategic Planning Framework
Our Vision
To become a highly regarded hospitality venue in the Perth CBD offering cutting-
edge cuisine to the public and catering to the corporate sector

Our Mission
Deliver a strong selection of innovative, high quality cuisine to the public that uses
local ingredients while also providing opportunities in culinary education

Our Strategic Objectives


The following are the goals we intend to achieve to realise our Mission and Vision:
 Achieve a high annual sales volume from our excellent service and products
 Deliver a strong profit by getting the best from our physical, financial and
human resources
 Provide a good level of customer service to both commercial and retail
customers
 Have a diverse and inclusive workforce that enjoys the workplace
 To attract high quality talent i.e. trained staff who act with professionalism and
proficiency
Objectives and key performance indicators
The following are the objectives we intend to achieve to realise our Mission and
Vision:

The School Café Objectives and KPI’s


Objective Key Performance Indicator

High sales volume Achieve a sales turnover of $500,000 in 12 months

Achieve a strong profit Deliver a profit of $125,000 within the first 12 months

Provide a good level of Achieve a 85% or Excellent customer rating in all


customer service major review sites within the first year
BSBPEF501 Manage personal and professional development

Achieve a waiting time of no more than 10 minutes


per course during periods in first 6 months

Achieve customer retention rate greater than 60%

Achieve an employee turnover of less than 20%

Have a good place for


Achieve a staff satisfaction rating of above 80%
employees to work

Achieve a 0% incident rate for staff and customers

All staff to hold the standard or better qualifications


High level of and competency for their trade
professionalism and
competency 80% of staff to hold advanced level qualifications and
competencies for their trade

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