Unit Assessment Pack

(TAP)

SITXFIN009

Manage finances within a budget

Table of Contents
Assessment Pack (UAP) – Cover Sheet ................................................................................................. 3
Student and Trainer/Assessor Details .............................................................................................. 3
Course and Unit Details .................................................................................................................... 3

Assessment Submission Method ...................................................................................................... 3

Student Declaration ......................................................................................................................... 3

Assessment Plan .............................................................................................................................. 4

Unit information pack ...................................................................................................................... 4

UAT 1 – Unit Knowledge Test (UKT) ..................................................................................................... 5
Pre-assessment checklist .................................................................................................................. 5

Purpose ............................................................................................................................................ 5
Information for students .................................................................................................................. 5
Reasonable adjustments .................................................................................................................. 5

Student declaration.......................................................................................................................... 5

Assessment task instructions ........................................................................................................... 7

Unit Assessment Result Sheet (UARS) .................................................................................................. 21

UAT 2 – Simulation............................................................................................................................... 23
Pre-assessment checklist .................................................................................................................. 23
Purpose ............................................................................................................................................ 23
Information for students .................................................................................................................. 23

Reasonable adjustments .................................................................................................................. 23

Student declaration.......................................................................................................................... 23
Assessment task instructions ........................................................................................................... 24

Unit Assessment Result Sheet (UARS) .................................................................................................. 54

Unit Assessment Pack (UAP)

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Purpose of unit Assessment Pack
This document is for the student and provides all the assessment tasks which need to be completed
to be deemed competent in this unit. The document also provides instructions and information to
assist the student to complete each assessment task. Students must respond to all questions and
submit the assessment to their Assessor.

Copyright
This document was developed by VET Resources © 2021.
No part of this resources may be reproduced in any form or by any means, electronic or mechanical
including photocopying or recording or by any information retrieval system without written
permission from VET Resources. Legal action may be taken against any person who infringes their
copyright through unauthorised copying.

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Assessment Pack (UAP) – Cover Sheet
Student and Trainer/Assessor Details
Student ID 14477105

Student name Jay mar Balaos

Trainer/Assessor name Mahmud Hasan

Course and Unit Details

Course code
SIT40521
Course name Kitchen management

Unit code SITXFIN009

Unit name Manage finances within a budget

Assessment Submission Method

☐ By hand to trainer/assessor ☐ By email to ☐ Online submission via Learning
trainer/assessor Management System (LMS)

☐ By Australia Post to RTO ☐ Any other method

_________________________________________________
(Please mention here)

Student Declaration
• I certify that the work submitted for this assessment pack is my own. I have clearly referenced any
sources used in my submission. I understand that a false declaration is a form of malpractice.
• I have kept a copy of this assessment pack and all relevant notes, attachments, and reference material
that I used in the production of the assessment pack;
• For the purposes of assessment, I give the Trainer/Assessor of this assessment the permission to:
o Reproduce this assessment and provide a copy to another member of staff; and
o Take steps to authenticate the assessment, including communicating a copy of this assessment
to a checking service (which may retain a copy of the assessment on its database for future
plagiarism checking).

Student signature Date

dec 12 2024

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Assessment Plan
To demonstrate competence in this unit, the student must be assessed as satisfactory in each of the following
assessment tasks.
Evidence recorded Evidence Type/ Method of assessment Sufficient evidence
recorded/Outcome
Unit Assessment Task 1 Unit Knowledge Test (UKT) S / NS (First Attempt)
S / NS (Second Attempt)
Unit Assessment Task 2 Simulation S / NS (First Attempt)
S / NS (Second Attempt)
Final result C ☐ NYC ☐ Date assessed
Trainer/Assessor
Signature

Unit information pack

The student and Trainer/Assessor must read and understand all the information in the unit information pack
before completing the unit assessment pack.

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 UAT 1 – Unit Knowledge Test (UKT)
Pre-assessment checklist
Purpose
The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor
must review the checklist with the student before the student attempts the assessment task. If any items of the
checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to
the student to ensure they understand the requirements of the assessment task. The student must ensure they
are ready for the assessment task before undertaking it.

Information for students

• Please make sure you have completed the necessary prior learning before attempting this assessment.
• Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be
completed.
• Please make sure you understand what evidence is required to be collected and how.
• Please make sure you know your rights and the complaints and appeal process.
• Please make sure you discuss any special needs or reasonable adjustments to be considered during the
assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your
Trainer/Assessor).
• Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
• Please ensure that you have all the required resources needed to complete this Unit Assessment Task
(UAT).
• Due date of this assessment task is according to your timetable.
• In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can
be granted by the Trainer/Assessor.
• Evidence of the compelling and compassionate circumstances must be provided together with your
request for an extension to submit your assessment work.
• Request for an extension to submit your assessment work must be made before the due date of this
assessment task.

Reasonable adjustments
• If student has requested a reasonable adjustment, then complete the reasonable adjustment form
included in the unit information pack.

Student declaration
• I confirm that Trainer/Assessor has provided all the information related to the assessment task as
included in the information for student section and I am ready for the assessment.

Student signature Date

dec 12 2024

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Unit Assessment Pack (UAP)
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 Assessment task instructions

Assessment type:

• Written Questions

Instructions provided to the student:

Assessment task description:

• This is the first (1) unit of assessment task that the student must successfully complete to be deemed
competent in this unit of competency.
• The Unit Knowledge Test is comprised of fourteen (14) written questions.
• Student must respond to all the questions and submit them to the Trainer/Assessor.
• Student must answer all questions to the required level, e.g. provide the number of points, to be deemed
satisfactory in this task.
• Trainer/Assessor is required to provide feedback within two weeks and notify students when results are
available.

Applicable conditions:

• This knowledge test is untimed and is conducted as an open book test (this means student can refer to
textbooks during the test).
• Student must read and respond to all questions.
• Student may handwrite/use computers to answer the questions.
• Student must complete the task independently.
• No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or
Not Satisfactory.
• Trainer /Assessor must assess student’s written skills and knowledge as he/she completes this assessment
task.
• The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this
is his/her own work.

Resubmissions and reattempts:

• Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt
will be allowed.
• Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and
requires a reasonable adjustment (e.g., can be given as an oral assessment).
• For more information, please refer to the RTO Student Handbook.

Location:

• This assessment task may be completed in (tick the relevant box):

☐ Learning Management System ☐ Classroom

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 ☐ Simulated learning environment ☐ Workplace
Other: ____________________________________

• Trainer/Assessor will provide the student with further information regarding the location for completing
this assessment task.

Purpose of the assessment

The purpose of the assessment is to check knowledge relevant to the unit.

Instructions for answering written questions:

• Students must complete a written assessment consisting of a series of questions.

• It is expected from students to correctly answer all the questions.
• Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and
good writing skills.
• Students must respond to all questions for this assessment in a concise manner, providing only
information that is relevant.
• Student must use non-discriminatory language. The language should not devalue, demean, or exclude
individuals or groups on the basis of such attributes including gender, disability, culture, race, religion,
sexual preference, age and/or any other basis. Gender inclusive language should be used.
• Assessors must not accept responses/answers that have been copied directly from other sources
materials.

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 Resources required to complete the assessment task:

• Computer
• Internet
• MS Word
• Printer or e-printer
• Unit Assessment Task
• Access to learner guide and other learning materials.

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Question 1. Match the following financial records with their correct description. Satisfactory
response

Yes ☐ No ☐

S.no Financial records S.no Description Correct option

1 Deposit slip A It is an Australian Taxation Office form

issued to all GST registered entities. It 4
reports a businesses’ Goods and Services
Tax (GST) activity for the period.
2 Bank statements B It is a document that orders a bank to pay
a specific amount of money from a 5
person's account to the person in whose
name the document has been issued.
3 Merchant statements C It lists all the transactions that the
borrower makes during the period,
6
including withdrawals and payments.

4 Business activity D It is an official summary of financial

statements transactions occurring within a given
period for each bank account held by a 2
person or business with a financial
institution.
5 Cheque books E It is a commercial document issued by a
seller to a buyer, relating to a sale
transaction and indicating the products, 7
quantities, and agreed prices for products
or services the seller had provided the
buyer.
6 Credit card transaction F It provides details of all processed
statements customer transactions and the fees paid 3
for the payment processing.
7 Invoices G It is a record of the business transactions
in the accounting books of a business. 8

8 Journal entries H It is a small paper form that is used by the

customer when depositing funds into a 1
bank account.

Question 2. Briefly explain the purpose of the following financial reports: Satisfactory
response
A) Banking summaries
B) Labour and wages reports A) Yes ☐ No ☐

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C) Merchant summaries B) Yes ☐ No ☐

D) Transaction reports C) Yes ☐ No ☐

Each answer must be between 20 to 40 words.
D) Yes ☐ No ☐

A) Banking summaries: These reports provide a detailed summary of a company's banking activities, including
deposits, withdrawals, and overall account balances, helping to track cash flow and manage financial resources
effectively.

B) Labour and wages reports: These reports detail the costs associated with labor and wages, including salaries,
overtime, benefits, and payroll taxes, providing insights into workforce management and overall labor costs.

C) Merchant summaries: These reports provide a summary of transactions processed through merchant services,
including sales volumes, payment methods, fees, and chargebacks, helping businesses monitor their revenue and
payment processing activities.

D) Transaction reports: These reports provide a detailed record of all financial transactions, including purchases,
sales, and expenses, enabling businesses to track their financial activities and reconcile accounts.

Question 3. In the below-provided table, provide a brief description of the budgets used in Satisfactory
the hospitality industry. response

Yes ☐ No ☐

S.no Budgets Description (20 to 40 words)

1 Cash budgets estimates the cash inflows and outflows for a specific period, helping hotels
manage liquidity and ensure they can meet their short-term obligations.
2 Cash flow budgets provides a detailed forecast of anticipated cash receipts and
expenditures over a longer period, allowing for better planning of
3 Departmental budgets operational needs.
allocate funds to individual departments within a hotel, enabling precise
cost control and performance monitoring.
4 Event budgets Event budgets are crafted for specific events such as weddings,
conferences, or banquets, detailing all anticipated expenses and revenues
5 Project budgets estimates the costs associated with specific projects , helping to allocate
resources effectively.
6 Purchase budgets These budgets outline planned expenditures on inventory and supplies,
ensuring that the business has necessary items without over-spending
7 Sales budgets Sales budgets predict the forecasted sales for a specific period, guiding
marketing strategies and setting sales targets for staff.
8 Wage budgets Wage budgets detail the costs associated with employee salaries and
benefits, ensuring that labor costs align with operational needs
9 Master budgets consolidates all budget components and provides an overview of the total
expected revenues and expenditures for the business, aiding overall
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Question 4. Select the correct option. Satisfactory
response
Which of the following factors the food and beverage industry should take into account
when preparing financial and statistical reports? Yes ☐ No ☐
A) State of the economy and industry
B) Technological advances
C) Seasonality factors
D) Competitive environment
E) All of the above

E) All of the above

The food and beverage industry should take into account the state of the economy and industry,
technological advances, seasonality factors, and the competitive environment when preparing financial
and statistical reports. These factors can have a significant impact on the industry's performance and
financial outcomes.

Question 5. State which of the following statements are true or false: Satisfactory
response
A) Hospitality businesses can use the statistical report to identify and analyse the patterns
in customer data that can be used to create a more positive customer experience and A) Yes ☐ No ☐
increase sales.
B) Yes ☐ No ☐
B) Budgeting helps the restaurants to plan and control the finances of the business.
C) Financial reports help the business to evaluate an entity’s financial position, C) Yes ☐ No ☐
performance and to make better-informed decisions.

A) True
B) True
C) True

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Question 6. List three components that you can identify in the following reports: Satisfactory
response
A) Budget
B) Balance sheet A) Yes ☐ No ☐

C) Statistical reports B) Yes ☐ No ☐

D) Income statement C) Yes ☐ No ☐

D) Yes ☐ No ☐

1) For A) Budget:
- Projected expenses
- Projected revenues
- Cost allocation

2) For B) Balance sheet:

- Assets
- Liabilities
- Equity

3) For D) Income Statement:

- Revenue
- Expenses
- Net income

Question 7. Briefly explain the following terms that are used in budget planning and Satisfactory
controlling: response
A) Unfavourable variance A) Yes ☐ No ☐
B) Budget variance
B) Yes ☐ No ☐
C) Cost control
C) Yes ☐ No ☐
Each answer must be between 15 to 30 words.

A) Unfavourable variance: The difference between the budgeted amount and the actual amount is negative,
indicating the cost or expense is higher than expected.

B) Budget variance: The difference between the budgeted amount and the actual amount, can be either
favourable (positive) or unfavourable (negative).

C) Cost control: The process of managing and regulating expenses within the budget, ensuring that costs do
not exceed the planned amount.

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Question 8. Answer the following questions: Satisfactory
response
A) Briefly explain why it is important to understand the market trends and developments
related to its products or services while preparing and analysing the financial and statistical A) Yes ☐ No ☐
reports.
B) Yes ☐ No ☐
B) You are working as purchase manager in Feast of Flavours, and you are required to
analyse the performance of your department for the month of May by using the
information provided in the below table.
You are also required to briefly explain why it is important for you as the purchase
manager to analyse the performance of the department before developing budgets.
Budgeted ($) Actual ($) Variance ($)

5000 7000 (2000)

Each answer must be between 30 to 50 words.

A) Understanding market trends and developments is important to ensure that the financial and statistical reports
are based on accurate and relevant information. This will help in making informed decisions and planning for the
future.

B) It is important for the purchase manager to analyse the performance of the department before developing
budgets in order to identify areas of improvement, cost-saving opportunities, and to set realistic and achievable
targets for the upcoming period. This analysis will ensure that the budgeting process is based on accurate and
informed data.

Question 9. You are newly appointed as a restaurant manager in Feast of Flavour, and you are responsible for
managing the financial reports of the restaurant.
Every new employee in the management team has to complete a knowledge test once the induction process is
completed.
You have successfully completed your training program, and now you are required to complete the knowledge
test to demonstrate your knowledge and understanding related to your job role.
You are required to answer the following questions:

Question 9 A) In order to improve the budget performance, what is the role of the budgeting Satisfactory
methods mentioned in the table? response

Yes ☐ No ☐

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 Budgeting Methods Description (30-50 words)
Incremental budgeting is a method where the previous year's budget is used as a
Incremental budgeting
base and adjusted for changes in operation, considering factors such as inflation
or anticipated growth. It helps organizations to make gradual changes while
maintaining continuity in budgetary practices.
Zero Based Budgeting Zero-based budgeting requires all expenses to be justified for each new period,
starting from a "zero base." This method ensures that all costs are aligned with
current business objectives and encourages focus on cost control and optimizing
resources.

Question 9 B) Select the correct option Satisfactory

response
Which of the following techniques should be used in the workplace to improve budget
performance? Yes ☐ No ☐
A) Include profit and cash flow goals
B) Monitor key performance indicators frequently.
C) Do not include action items in your budget.
D) A and B
E) All of the above

D) a and b
Including profit and cash flow goals (A) and monitoring key performance indicators frequently (B) are both
effective techniques to improve budget performance. Option C is not advisable, as including action items in a
budget can provide clarity and direction for achieving financial goals. Therefore, A and B are the best
approaches.

Question 9 C) How does budget control help the restaurants to improve their financial Satisfactory
performance? List any three. response

Yes ☐ No ☐

1. **Cost Management**: Budget control helps restaurants track and manage their operating costs, including food,
labor, and overhead expenses.

2. **Revenue Forecasting and Optimization**: By establishing budgets based on historical sales data and
market trends, restaurants can better forecast revenues.

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 3. **Performance Measurement**: Budget control allows restaurants to set specific financial targets and key
performance indicators (KPIs).

Question 9 D). Briefly explain how you would use budgets to control costs and increase the Satisfactory
business profits? Answer must be between 30 to 50 words. response

Yes ☐ No ☐

By carefully allocating funds in a budget, a business can monitor and control its costs. This allows for better
financial planning and the ability to identify areas for cost savings. By effectively managing costs, the business
can increase profits and ensure long-term financial stability.

Question 9 E). List any two features and functions of the following accounting software used Satisfactory
in the hospitality industry. response
• Restaurant365 Yes ☐ No ☐
• Xero
• TouchBistro

Restaurant365: Xero: TouchBistro:

- Features: - Features: - Features:
1. Cloud-based platform for 1. Multi-currency support 1. Tableside ordering and
easy access and management for international payment processing for
of financial data. transactions. restaurants.
2. Automated inventory 2. Online invoicing and 2. Inventory management
tracking and cost control bill payment for efficient and menu engineering tools
features. financial management. for cost control.
- Functions: - Functions: - Functions:
1. Financial reporting and 1. Bank reconciliation 1. Sales reporting and
analysis for profitability and and real-time cash flow analytics for performance
cost control. monitoring. tracking.
2. Integration with point of 2. Integration with 700+ 2. Integration with
sale systems for streamlined third-party apps for accounting software for
sales data and financial customized financial streamlined financial
management. solutions. management.

Question 9 F). State which of the following statements are true/false Satisfactory
response

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A) The Financial reporting procedure ensures that financial reporting is completed in A) Yes ☐ No ☐
accordance with the legal and ethical requirements.
B) Yes ☐ No ☐
B) Restaurant manager is responsible for preparing and submitting all financial statements
as required by law and by company policy.

A) True
B) False

Question 9 G) Select the correct option Satisfactory

response
Which of the following are the key financial reporting procedure activities used by the
hospitality industry to communicate the financial information to people outside of their Yes ☐ No ☐
business?
A) Financial statement reporting plan
B) Financial statements for business operations
C) Annual report to stakeholders
D) Financial information posted on a restaurant website
E) All of the above

E) All of the above

Question 9 H) Answer the following question: Satisfactory

response

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 A) Complete the below-provided image for the accounting cycle used by the hospitality A) Yes ☐ No ☐
industry in order to manage its finances.
B) Yes ☐ No ☐
B) List the steps involved in the budget cycle.

steps involved in the budget cycle

1. **Setting Goals and Objectives**: Defining what the organization aims to achieve within the budget period (financial,
operational, and strategic goals).
2. **Gathering Historical Data**: Collecting past financial data and trends to inform the budgeting process.
3. **Preparing Budget Estimates**: Creating detailed estimates for income and expenses based on the goals and historical
data.
4. **Drafting the Budget**: Compiling the estimates into a comprehensive budget document.
5. **Review and Approval**: Presenting the budget draft to stakeholders for review, adjustments, and final approval.
6. **Implementation**: Enacting the approved budget, ensuring all departments are following the allocated financial plans.
7. **Monitoring and Control**: Regularly reviewing financial performance against the budget, tracking variances, and making
adjustments as necessary.
8. **Revising the Budget**: If significant variances or changes in circumstances occur, the budget may be revised
throughout the budget period.
9. **Evaluation and Feedback**: At the end of the budget cycle, evaluating the overall performance and gathering feedback
for the next budgeting cycle.

Question 10. Following are some of the factors that must be considered in the preparation Satisfactory
of financial and statistical reports to present clear and concise information for decision response
making. Write a single sentence description in the below-provided table.
Yes ☐ No ☐

Terms Description
The net amount of cash being transferred into and out of a
Cash flow
business, representing liquidity over time.
Commercial account activity The transactions and financial activities occurring within
commercial accounts
Commission earnings The income generated by sales staff as a percentage of sales
or as a flat fee for services provided.
Covers The number of guests served in a restaurant or hospitality
setting, used as a measure of customer volume.
Financial return The profit or loss generated from an investment or business
activity relative to its cost.
Daily transactions The total financial activities occurring on a daily basis, reflecting
business operations efficiency.
Weekly transactions The cumulative financial activities that take place each week,
useful for short-term analysis.
Monthly transactions The aggregate of financial activities over a month, providing
insights into expenditure and revenue trends.
Expenditure The total amount spent by a business over a defined period,
which impacts profit and loss.
Income The total revenue generated from sales and services offered by a
business over a specific time frame.
Occupancy rates The percentage of available space that is occupied or leased,
critical for assessing performance in real estate or hospitality.
Product and service The goods and services offered to customers, which directly
correlate to sales performance and market demand.
Sales performance A measure of how well a business or individual salesperson
meets or exceeds their sales targets.

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 Sales returns The value of products returned by customers that reduces sales
revenue and affects overall performance.
Staff costs The total expenditure related to employee wages, benefits, and
associated costs impacting profitability.
Stock levels The quantity of goods available for sale or use, critical for
inventory management and sales forecasting.
Variance in income and/or expenditure The difference between the forecasted and actual income or
expenditures, indicating performance deviations.
Wastage The amount of resources, typically food or materials, that are lost
or not utilized effectively, impacting profitability.
Yield The amount of product produced or revenue generated relative
to the inputs used, used to assess efficiency

Question 11. Select the correct option Satisfactory

response
Which of the following are the different factors that need to be considered when developing
appropriate options for managing deviations in budgets? Yes ☐ No ☐
A) Revenue
B) Expenses
C) Customers
D) Wastage
E) All of the above

E) All of the above

Question 12. List any three (3) colleagues that need to be contacted to discuss budget status Satisfactory
and targets. response

Yes ☐ No ☐

1. **Finance Manager** - Responsible for overseeing the budgeting process and financial reporting.
2. **Project Manager** - In charge of project budgets and can provide insights on spending and forecasts.
3. **Department Head** - Can offer perspectives on departmental needs and how they align with budget targets.

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 Question 13. List any four research methods that a restaurant manager can use to Satisfactory
investigate innovative approaches to improve budget performance. response

Yes ☐ No ☐

1. **Surveys and Questionnaires**: Conducting surveys with employees, customers, and suppliers can provide
valuable insights into operational inefficiencies, customer preferences, and cost-saving opportunities. Online tools can
facilitate this process and make it easier to analyze responses.
2. **Benchmarking**: This method involves comparing the restaurant's financial performance and operational practices
against industry standards or direct competitors. Analyzing key performance indicators (KPIs) can help identify areas
where the restaurant may be underperforming and uncover best practices that can be adopted to enhance budget
performance.
3. **Focus Groups**: Organizing focus groups with staff and/or customers can foster open discussions about
experiences, challenges, and potential improvements. This qualitative approach allows the manager to gather in-depth
feedback on menu pricing, service efficiency, and overall customer satisfaction, leading to innovative ideas for budget
management.
4. **Data Analysis and Financial Modeling**: Utilizing financial data analysis and predictive modeling can help the
manager assess trends, identify cost drivers, and analyze the effects of proposed changes on the budget. This
approach may involve reviewing historical sales data, labor costs, inventory turnover, and other financial metrics to
make informed decisions about resource allocation.

Question 14. List three recommendations for budget management. Satisfactory

response

Yes ☐ No ☐

1 Track Your Income and Expenses

2 Set Financial Goals
3 Create a Buffer

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 Unit Assessment Result Sheet (UARS)
Outcome of Unit First attempt:
Assessment Task (UAT)

Outcome (please make sure to tick the correct checkbox):

Satisfactory (S) ☐ or Not Satisfactory (NS) ☐

Date: _______(day)/ _______(month)/ ____________(year)

Second attempt:

Outcome (please make sure to tick the correct checkbox):

Satisfactory (S) ☐ or Not Satisfactory (NS) ☐

Date: _______(day)/ _______(month)/ ____________(year)

Feedback to Student First attempt:

Second attempt:

Student Declaration • I declare that the answers I have provided are my own work. Where I
have accessed information from other sources, I have provided
references and or links to my sources.
• I have kept a copy of all relevant notes and reference material that I used
as part of my submission.
• I have provided references for all sources where the information is not
my own. I understand the consequences of falsifying documentation and
plagiarism. I understand how the assessment is structured. I accept that
all work I submit must be verifiable as my own.
• I understand that if I disagree with the assessment outcome, I can appeal
the assessment process, and either re-submit additional evidence
undertake gap training and or have my submission re-assessed.
• All appeal options have been explained to me.

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Student Signature

Date
dec 12 2024

Trainer/Assessor Name

Trainer/Assessor I hold:
Declaration
 Vocational competencies at least to the level being delivered
 Current relevant industry skills
 Current knowledge and skills in VET, and undertake
 Ongoing professional development in VET
I declare that I have conducted an assessment of this candidate’s submission. The
assessment tasks were deemed current, sufficient, valid, and reliable. I declare
that I have conducted a fair, valid, reliable, and flexible assessment. I have
provided feedback to the above-named candidate.
Trainer/Assessor
Signature
Date

Office Use Only Outcome of Assessment has been entered onto the Student Management System
on _________________ (insert date)
by (insert Name) __________________________________

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 UAT 2 – Simulation
Pre-assessment checklist
Purpose
The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor
must review the checklist with the student before the student attempts the assessment task. If any items of the
checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to
the student to ensure they understand the requirements of the assessment task. The student must ensure they
are ready for the assessment task before undertaking it.

Information for students

• Please make sure you have completed the necessary prior learning before attempting this assessment.
• Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be
completed.
• Please make sure you understand what evidence is required to be collected and how.
• Please make sure you know your rights and the complaints and appeal process.
• Please make sure you discuss any special needs or reasonable adjustments to be considered during the
assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your
Trainer/Assessor).
• Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
• Please ensure that you have all the required resources needed to complete this Unit Assessment Task
(UAT).
• Due date of this assessment task is according to your timetable.
• In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can
be granted by the Trainer/Assessor.
• Evidence of the compelling and compassionate circumstances must be provided together with your
request for an extension to submit your assessment work.
• Request for an extension to submit your assessment work must be made before the due date of this
assessment task.

Reasonable adjustments
• If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in
the unit information pack.

Student declaration
• I confirm that the Trainer/Assessor has provided all the information related to the assessment task as
included in the information for student section and I am ready for the assessment.

Student signature Date

dec 12 2024

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 Assessment task instructions

Assessment type:

• Simulation

Instructions provided to the student:

Assessment task description:

• This is the second (2) unit assessment task that student has to successfully complete to be deemed
competent in this unit of competency.
• The student is required to complete six (6) activities.
o Activity 1: Allocate funds to budget
o Activity 2: Discussion with the management
o Activity 3: Budget management
o Activity 4: Discussion with supplier
o Activity 5: Discussion with the purchase manager
o Activity 6: Identify variances and document the outcomes
• The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the
performance checklist to be deemed satisfactory in this task.

Applicable conditions:

• Activities 1,3 & 6 are untimed.

• Activities 2,4 &5 are timed and need to be completed as per the timeframes provided.
• The student must complete the task independently.
• No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or
Not Satisfactory.
• Trainer /Assessor must assess student’s practical skills, technique, and knowledge as he/she completes
this assessment task.
• The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this
is his/her own work.

Resubmissions and reattempts:

• Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission
attempt will be allowed. Assessor must note any such submissions.
• Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and
requires a reasonable adjustment (e.g., can be given as an oral assessment).
• For more information, please refer to the RTO Student Handbook.

Location:

• This assessment task may be completed in (tick the relevant box):

☐ Learning Management System ☐ Classroom

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 ☐ Simulated learning environment ☐ Workplace
Other: ____________________________________

Purpose of the assessment:

• Purpose of this Simulation is to check skills and knowledge related to performance criteria and
performance evidence of the unit.

General Instructions for attempting the Simulation:

• Student must complete all the activities of this assessment task.

• Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and
good writing skills.
• The student must complete all the provided templates (if any).

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 Resources required to complete the assessment task:

• Computer
• Internet
• MS Word
• MS Excel
• Printer or e-printer
• Unit Assessment Task
• Simulated environment
• Access to learner guide and other learning materials.

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Scenario:

Feast of Flavours story

Feast of Flavours was begun when 3 school friends met for a drink, and the idea of opening a world-class
restaurant was conceived with a little help from a bottle of Pinot Noir. After 3 years and innumerable ups and
downs, Feast of Flavours was born.
Objective
The objective of a Feast of Flavours is to create a culinary experience that gives people the most delicious dining
and an unforgettable aftertaste. At Feast of Flavours, customers will discover the flavours of the world as they
merge with the essence of unique cultures. An amalgamation of cuisines around the globe under one roof with
ambience designed to match the culinary joy. The idea of Feast of Flavours began with creating a tasteful palate
for patrons who enjoy exploring and experimenting with flavours.
Menu options
Feast of Flavours menu ranges from a variety of local cuisines from across the globe carefully chosen to be a part
of the 3 most important meals – Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with
soft lighting, artful elements, and masterpieces. The scrumptious menu is fashioned by the Michelin 3-star chef
and his team, including world-class chefs from across the world.
At Feast of Flavours, you can also find cocktails and beverages curated to give a worldly experience with each
slow slip.
A complete list of the menu options can be located at the Feast of Flavours simulated website
Meetings & Events
Feast of Flavours is acknowledged as an industry leader delivering the best food service to its customer. The
restaurant is also equipped to handle private or corporate events like team outings, birthday parties, or special
celebrations. Customers can choose from the below options to book for their upcoming event.
• Family Table – seats 10 guests
• Community Table – seats up to 15-20 guests
• Private Dining Room – seats up to 25-30 guests
The restaurant is determined to cater for any customer within 2 minutes of their arrival and serve delicious food
and drinks within 15 minutes of the order.
Feast of Flavours has 15 people staff on Friday and Saturday, including 4 chefs, 3 Bar attendants, 3 support staff
/kitchen hands, 5 waitresses.
Budget control system followed by Feast of Flavours
Feast of Flavours uses the budget to coordinate and control the financial activities of the business. It analyses its
performance by comparing the actual budget with the forecasted budget and then finding the variations and
making necessary adjustments by involving the relevant team members. The below-provided image highlights
the steps of the budget process followed by the Feast of Flavours.

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The restaurant’s management team develops an operational budget for the business based on previous budgets.
Budgets are developed on a monthly basis. Each department has quarterly and monthly budget targets. Monthly
budgets can be adjusted during a quarterly cycle if circumstances within the department change.
Feast of Flavours uses MS-Excel to record its financial and statistical reports.
Food sales for the previous financial year are as follow:

Month Sales ($) Month Sales ($)

July 45,000 January 36,600

August 36,000 February 30,200

September 42,000 March 43,200

October 38,800 April 51,400

November 48,400 May 44,400
December 52,200 June 72,000

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 Totals 540,200

Training process
Feast of Flavours provides induction and training to all the staff members before beginning their respective roles.
The management team members have to clear a knowledge test before commencing their role and after
receiving complete training. Once the test is cleared, the respective employee can commence their job role. All
employees are provided with three attempts to clear the knowledge test.
Assume that you are working as a restaurant manager in Feast of Flavours, and you are responsible for preparing
and monitoring the budgets. You are also responsible for identifying any variance between the actual and the
prepared budget and evaluating options to improve budget performance.
You are required to read and understand the given scenarios and visit the simulated business website for Feast
of Flavours and complete the below-provided activities.

Simulated Business Website

The assessment tasks provided below use a simulated business
website named Feast of Flavours. To access the website, you need to
log in by using the below-provided link:

http://feastofflavours.vetadvisorygroup.com/

Step 1: Navigate to the website and click “Login”.

Step 2: Enter the username and password provided by your trainer.

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 Your trainer will also provide you with the simulated business
website information document that will help you to navigate
through the website.

Activity 1: Allocate funds to budget

You need to understand the scenario before starting the activity thoroughly.

Additional As per the previous figures of the organisation, the food cost accounts for 35% of the sales.
scenario Whereas beverages account for 40%. The management is unhappy with the outcomes and
wants to reduce the figures, and are working on/ researching new ways to manage and
control stock.
In order to increase sales, the business has started to offer loyalty cards to its customers who
will receive a free meal after spending $150 on their loyalty card.
The restaurant has the following projected budget for the first quarter of the financial year:

1st
Description July August September
quarter

$ $ $ $

Revenue
Food sales 58,400 63,875 60,225 182,500
Beverage sales 120,000 123,750 131,250 375,000

Tab commission 24,650 23,925 23,925 72,500

Total revenue 203,050 211,550 215,400 630,000

Cost of sales
Food purchases 24,090 24,820 24,090 73,000

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 Beverage purchases 42,000 43,310 45,950 131,260

Total cost of sales 66,090 68,130 70,040 204,260

Gross profit 136,960 143,420 145,360 425,740

Expenses
Accounting 1,350 1,500 2,150 5,000
Advertising/promotions 1,950 2,410 2,150 6,510
Bank charges 3,790 3,630 3,680 11,100
Cleaning contractor 3,220 3,720 3,720 10,660

Commission credit card 380 380 380 1,140

Small equipment
410 410 410 1,230
replacement
Insurance 910 910 910 2,730
Laundry 170 180 180 530
Legal fees 640 180 180 1,000
Licence fees & permits 490 490 490 1,470
Motor vehicle expenses 250 250 250 750
Maintenance 2,110 2,110 2,110 6,330
Printing & stationery 400 400 400 1,200

Rubbish removal 250 250 250 750

Communication 1,000 1,000 1,000 3,000
Training & development 590 590 590 1,770
Wages & on-costs 96520 99,450 96,550 292,520
Utilities 6,000 5,800 5,850 17,650
Total expenses 120,430 123,660 121,250 365,340

NET PROFIT 16,530 19,760 24,110 60,400

During the first month of the financial year, the following events took place:
• Meat prices increased due to natural calamities leading to food purchase costs
accounting for 38% of the total revenue.
• Prices for beers decreased, and the beverages now account for 39% of the total
revenue.
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 • The cost of utilities increased by 6%.
• Due to advertisements, the sales of the company increased by 7% than projected
(including commission)
• The government increased the licensing fees in the month of June, and the fee is now
$580.

Your task In this activity, you will act as the restaurant manager, and the management team wants you
to allocate funds to the budget for the first quarter and document in the template provided
below.
You are required to perform the following tasks.
• Followed the organisation control system as mentioned in the scenario
• Allocate funds as per the budget requirements and agreed priorities.
• Prepare the actual budget for the first quarter.
• Compare the actual budget prepared with the forecasted budget given in the
additional scenario
• Identify the significance of variation (If the variation is favourable/unfavourable)
• Identify changes to income and expenditure
• Use the below-provided template and complete the activity in the MS-Excel
You will be You need to complete the activity based on the above-provided instructions and complete
required to the template provided below in MS-Excel.
complete
and/or attach. Submit the completed MS Excel document to your Trainer/Assessor
Your trainer/assessor will observe your performance and complete the following performance
checklist.

Template: First quarter budget

Description First quarter First quarter Variance $ F/UF

(Budgeted) $ (Actual) 4

Food sales 182,500 195,275 12,775 f

Beverage sales 375,000 401,250 26,250 f
Tab commission 72,500 77,575 5,075 f
Total revenue 630,000 674,100 44,100 f

Cost of sales

Food purchases 73,000 256,158 183,158 uf

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Beverage purchases 131,260 262,899 131,639 uf
Total cost of sales 204,260 519,057 314,797 uf
Gross profit/loss 425,740 155,043 270,697 uf

Expenses
Accounting 5,000 5,000

Advertising/promotions 6,510 uf
6,956.7 455.7
Bank charges 11,100 11,100
Cleaning contractor 10,660 10,660

Commission credit card 1,140 1,140

Small equipment replacement 1,230 1,230

Insurance 2,730 2,730

Laundry 530 530

Legal fees 1,000 1,000

Licence fees & permits 1,470 1,740 270 uf

Motor vehicle expenses 750 750

Maintenance 6,330 6,330

Printing & stationery 1,200 1,200

Rubbish removal 750 750

Communication 3,000 750

Training & development 1,770 1,770

Wages & on-costs 292,520 292,520

Utilities 17,650 18,709 1,059 uf

Total expenses 365340 367,124.7 1784.7 uf

NET PROFIT/LOSS 60,400 212,081.7 151,681.7 uf

Performance criteria checklist for unit assessment task:

Trainer/ Assessor to complete

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Does the candidate meet the following Yes No Trainer/Assessor Comments
criteria

1. Followed the organisation

control system as mentioned in
the scenario
2. Appropriately allocated funds to
the budget based on agreed
priorities.
3. Successfully identified year-to-
date expenditure and its
variation from the budget
estimates and indicated any
increases or decreases in
funding.
4. Adequately presented the
variations
5. Effectively Identify budget
deviations and deficiencies
6. Performed calculations correctly
7. Identified and used relevant
financial records for budget
verification
8. Make sure the accuracy of
reference records for monitoring
purposes.
9. Adequately used MS-Excel to
prepare budgets and
documented clear information
using correct budget terminology
10. Completed the template and
submitted it as per instructions
provided

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 Activity 2: Discussion with the management

This activity is a continuation from the previous activity.

Your task. In this activity, you will act as the restaurant manager, and you are responsible for
communicating the budget with the management and creating awareness about
budget control. You are also responsible for identifying the variance in the financial
reports and presenting them to the management team.
Two of your classmates will act as the managers from the management team, and they
will act as:
• Manager 1: Purchase manager and will ask you about the implications of the
budget variations on the restaurant performance.
• Manager 2: Sales manager will ask you the following question:
o Are there any significant variances in the sales figures that you should
be concerned about?
o Are there significant variances in any of the expenses categories that
you think should be investigated further?
You are required to engage in discussion with the manager. The managers will listen to
you and provide their advice on the current budget performance, and you are also
required to obtain suggestions to improve them.
During the discussion, you will be required to:

• Discuss desired budget outcomes to the managers/Present variance reports to

managers. (Prepared in activity 1)
• Advise the managers of budget status in relation to targets.
• Identify and present the financial commitments under their correct cost
category.
o Identify the variable direct cost, fixed indirect cost and variable indirect
cost.
• Discuss the changes that occurred due to recent events and the changes that
they have made to income and expenditure priorities prior to the
implementation of the budget for the second quarter.
• Promote awareness of budgetary control among the management and discuss
how the changes in outcomes from food and beverage sales and costs of sales
indicated in the variance report impact the restaurant (You must consider the
type of deviation (Favourable/Unfavourable) and size of deviation food and
beverage).
• Provide explanations for the deviations in food costs and beverage costs.
• Discuss options for managing costs that can be applied in the situation.
• Discuss which costs can be further controlled.
Ask managers for their feedback on the current budget performance and obtain
suggestions to improve them.

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You will be You need to perform a role play based on the above-provided instructions and
required to complete the meeting minutes template
complete.
Submit the completed template to your Trainer/Assessor
Your trainer/assessor will observe you during the role play and complete the following
performance checklist.
Timeframe Your trainer will provide 10-15 minutes to complete the role-play

Meeting minute template

Minutes of Meeting
- Discuss budget outcomes and variances.
Meeting Objective: - Raise awareness of budgetary control.
- Obtain feedback on the current budget performance

Attendees: 1. Restaurant Manager

2. Purchase Manager
3. Sales Manager

Venue: feast of flavours

Date: dec 5 2024

No Points Discussed Discussion held

explains the budget outcomes and presents the variance reports,

Variance Reports Presentation
highlighting key figures and trends

Budget Status indicates that the budget is currently the target and discusses
implications.
Recent events that have affected the budget are discussed, such as meat
Changes and Adjustments
price gone up
Explanations provided regarding food and beverage deviations, such as
Cost Deviations Explanation
price fluctuations, vendor changes
Feedback and Suggestions invites feedback from the purchase and sales managers.

Performance criteria checklist for unit assessment task:

Trainer/ Assessor to complete

Does the candidate meet the following Yes No Trainer/Assessor Comments

criteria

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Role-play:
1. Discussed the desired budget
outcomes with the managers
2. Presented variance reports to
managers. (Prepared in activity 1)
to enable informed decision
making
3. Advised the managers on budget
status in relation to targets.
4. Identified and presented the
financial commitments under
their correct cost category.
5. Identified the variable direct
cost, fixed indirect cost and
variable indirect cost.
6. Discussed the changes that
occurred due to recent events
and the changes that they have
made to income and expenditure
priorities prior to the
implementation of the budget for
the second quarter.
7. Promoted awareness of
budgetary control to the
management
8. Discussed how the changes in
outcomes from food and
beverage sales and costs of sales
indicated in the variance report
impact the organisation.
9. Provided possible explanations
for the deviations in food costs
and beverage costs.
10. Discussed options for managing
costs that can be applied in the
situation.
11. Discussed which costs can be
further controlled.
12. Asked managers for their
feedback on the current budget
performance and obtained
suggestions to improve them.
13. Demonstrated appropriate
communication skills:
13.1. Used active listening
skills to understand the
participants’ point of
view

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 13.2. Used respectful verbal
and non-verbal
expressions
13.3. The voice tone was clear
and easy to understand
13.4. Paid attention to all the
people
13.5. Allowed others to ask
questions
13.6. Presented information
in a simple manner
13.7. Respected and
motivated all the staff to
participate in the
discussion.
14. Completed the template and
submitted it as per instructions
provided
15. Completed the role- play in the
given timeframe

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 Activity 3: Budget management

This activity is in continuation of the previous activity.

Your task. In this activity, you will act as the restaurant manager, and you are required to conduct
research over the internet and identify new approaches to improve budget performance.
You are required to identify the causes of budget variance and evaluate the options to
improve the budget performance based on the activity 1 and 2. You are required to take
into consideration the feedback provided by the management team in activity 2.
You are required to perform the following tasks:
• Identify the budget area that needs evaluation
• Identify the causes for the budget deviation
• Evaluate options to effectively manage the identified deviation
• Take into consideration the impact of new approaches to improve budget
performance on the colleagues and customer service levels
• Complete the below-provided template
You will be You need to complete the budget performance template based on the instructions
required to provided in the above section and submit the completed template to your
complete. Trainer/Assessor.
Your Trainer/Assessor will observe your performance and complete the following
performance checklist.

Template: Budget analysis report

Causes for budget Options to effectively manage the Impact on colleagues and
Budget area
deviation deviations customer service level

find a new supplier that offers cheaper if you switch to cheaper

Food Supplies ingredients, or you could train your staff to ingredients, your chefs might
food/beverage the price of meat has gone
use ingredients more efficiently to reduce need to adjust their recipes,
up
waste. which could take time and
potentially lead to mistakes
Explore long-term contracts with Training programs will
Seasonal suppliers to lock empower staff to take
Variability in prices and secure discounts for bulk ownership of waste
purchases. management, enhancing their
skills and job satisfaction.
Introduce flexible staffing hours
during peak and off-peak times to Improved workflow with
Labor Costs effective inventory systems
better match labor costs with sales
volume. could lead to reduced stress
during service periods.

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 Performance criteria checklist for unit assessment task:

Trainer/ Assessor to complete

Does the candidate meet the following Yes No Trainer/Assessor Comments

criteria

1. Identified the budget area that

needs evaluation
2. Identified the causes for the
budget deviation and analysed
the impacts on customer service
levels and colleagues in
developing new approaches
3. Conducted research over the
internet and identified new
approaches to budget
management
4. Evaluated options to effectively
manage the identified deviation
5. Completed and submitted the
provided template as per the
task instructions.

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 Activity 4: Discussion with supplier

This activity is in continuation of the previous activity.

Additional You were a bit concerned about the rising prices of meat. So, you decided to conduct
scenario research to identify the different suppliers that have raised the prices. After your
investigation, you identified that there are many other suppliers that can supply similar
quality items at lower prices than your current supplier.

Your task. In this activity, you are required to conduct a meeting with your current supplier and
discuss with him the issues you are facing due to the increased prices. You are required
to negotiate with the supplier and try to convince him to provide you with the goods at a
price provided by the other suppliers in the market.
One of your classmates will act as the meat supplier and take part in the discussion.
He/she will be determined with the prices and will not agree to change the prices as he
believes he is one of the best providers of meat in the market, and the other providers
supply the stale meat and use chemicals to make it look fresh.
In the meeting, you are required to discuss the following with the current supplier:
• Negotiate with the supplier to reduce the current prices and keep the prices at
the rates that he used to supply earlier
• Provide supplier with information of other providers that supply the products at
a much lower price and the same quality
• Explain to him the implication of the raised product price on their budget
performance
• Discuss with him your loyalty as a customer towards him from last few years.
• Discuss the benefits of providing the goods at the same price
• Discuss the drawbacks of not providing the goods at the same price.
• Document your discussion in the below-provided meeting minutes template.
You will be You need to perform a role play based on the above-provided instructions and complete
required to the meeting minute template.
complete.
Submit the completed template to your Trainer/Assessor
Your Trainer/Assessor will observe you during the role play and complete the following
performance checklist.

Timeframe You are required to complete this role play in 15 to 20 min.

Meeting minute template

Minutes of Meeting
Meeting Objective:

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Attendees: supplier
head chef
manager

Venue: nova

Date: dec 12 2024

No Points Discussed Discussion held

Discussion of rising meat Expressed concerns about increasing costs of meat supplies
prices impacting overall budget and operations

- Proposed a discussion on reverting to previous prices.

Negotiation for Price Reduction
- Emphasized the need for a mutually beneficial arrangement

Informed the supplier about several alternative providers

Mentioned that other suppliers are offering similar quality
Presentation of Alternative
meat at lower prices.
Suppliers’ Pricing
Provided specific examples of quality and price differences.

Performance criteria checklist for unit assessment task:

Trainer/ Assessor to complete

Does the candidate meet the following Yes No Trainer/Assessor Comments

criteria

1. Negotiated with the supplier to

reduce the current prices and
keep the prices at the rates that
he used to supply earlier
2. Provided supplier with
information of the suppliers that
provide products at a much
lower price and at the same
quality
3. Explained to him the implication
of the raised product price on
their budget performance
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 4. Discussed with a supplier your
loyalty as a customer towards
him from last few years.
5. Discussed the benefits of
providing the goods at the same
price
6. Discussed the drawbacks of not
providing the goods at the same
price.
7. Demonstrated appropriate
communication skills:
7.1. Used active listening
skills to understand the
participants’ point of
view
7.2. Used respectful verbal
and non-verbal
expressions
7.3. The voice tone was clear
and easy to understand
7.4. Paid attention to all the
people
7.5. Allowed others to ask
questions
7.6. Presented information
in a simple manner
7.7. Respected and
motivated all the staff to
participate in the
discussion.
8. Demonstrated appropriate
negotiation skills:
8.1. Actively listen to other
parties involved in the
discussion
8.2. Understood people’s
emotions
8.3. Maintained a positive
attitude
8.4. Prioritised resolving the
conflict over being right.
8.5. Showed a willingness to
compromise or
collaborate
8.6. Asked open-ended
question
8.7. Provided information
about the suppliers

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 9. Completed the template and
submitted it as per instructions
provided
10. Completed the role- play in the
given timeframe

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 Activity 5: Discussion with the purchase manager

This activity is in continuation of the previous activity.

Additional Based on your discussion with the supplier in activity 4, you have decided to change the
scenario supplier as he is not willing to change his prices, and you have identified there are other
suppliers who are willing to supply the products at the same rate as before.

Your task. In this activity, you will act as the restaurant manager and you are responsible for
implementing the new approaches for budget management. You are required to conduct
a meeting with the purchase manager and discuss the options of the new supplier and
the reason for changing the old supplier.
One of your classmates will act as the purchase manager and will participate in the
discussion. Purchase managers are responsible for authorising any purchase decisions.
He/she will show concern that the changes will have a negative impact on customer
service standards and food quality, leading to an increase in customer complaints, and
you are required to convince him/her.
During the discussion, you will need to:
• Discuss the budget analysis report prepared in activity 3.
• Discuss the financial benefits that the business will have if they change the
supplier.
• Discuss the amount of difference it will make each quarter to the budget if they
persist with the existing supplier.
• Inform the manager that there are suppliers in the market that are offering a
much lower price for a similar quality product.
• Discuss any disadvantages or concerns related to the identified approach.
• Inform the purchase manager that you have taken into account the impact of the
new approach on the colleagues and current service levels as you have inspected
the new supplier's product and the product is of the same quality that they are
using and thus will not impact the food quality and customer service standards.
• Present the recommendation in a clear and logical manner
You will be You need to perform a role play based on the above-provided instructions and complete
required to the meeting minute template
complete.
Submit the completed template to your Trainer/Assessor
Your trainer/assessor will observe you during the role play and complete the following
performance checklist.

Timeframe You are required to complete this activity in 15 to 20 min.

Meeting minute template

Minutes of Meeting

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Meeting Objective: Discussion on Changing
Suppliers

Attendees: head chef

manager
purchase manager

Venue: nova

Date: dec 12,2024

No Points Discussed Discussion held

Reviewed previous budget performance and identified areas for cost

Discussion on Budget Analysis savings.
Report Confirmed the need to evaluate supplier costs in relation to overall
budget constraints.

New suppliers are offering prices lower than current rates.

Financial Benefits of Changing Potential for increased profit margins and overall cost reductions.
the Supplier

Impact on Quarterly Budget if Existing supplier costs suggest a potential increase in operational
Existing Supplier is Retained costs, jeopardizing budget goals.

Concerns with New Supplier Potential risks in operational consistency, supplier reliability, and
Approach quality assurance.
Concern over possible negative impact on customer service
standards.

Performance criteria checklist for unit assessment task:

Trainer/ Assessor to complete

Does the candidate meet the following Yes No Trainer/Assessor Comments

criteria

1. Discussed the budget analysis

report prepared in activity 3.
2. Discussed the amount of
difference it will make each

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 quarter to the budget if they
persist with the existing supplier.
3. Informed the purchase manager
about alternative suppliers in the
market that are offering a much
lower price for a similar quality
product.
4. Discussed the financial benefits
that the business will have if they
change the supplier.
5. Discuss any disadvantages or
concerns related to the identified
approach
6. Informed the purchase manager
of the impact of the new
approach on the colleagues and
current service levels
7. The presented information in a
clear and logical manner
8. Demonstrated appropriate
communication skills:
8.1. Used active listening
skills to understand the
participants’ point of
view
8.2. Used respectful verbal
and non-verbal
expressions
8.3. The voice tone was clear
and easy to understand
8.4. Paid attention to all the
people
8.5. Allowed others to ask
questions
8.6. Presented information
in a simple manner
8.7. Respected and
motivated all the staff to
participate in the
discussion.
9. Demonstrated appropriate
negotiation skills:
9.1. Actively listen to other
parties involved in the
discussion
9.2. Understood people’s
emotions
9.3. Maintained a positive
attitude

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 9.4. Prioritised resolving the
conflict over being right.
9.5. Showed a willingness to
compromise or
collaborate
9.6. Asked open-ended
question
9.7. Provided information
about the suppliers
10. Completed and submitted the
template as per the task
instruction
11. Completed the role- play in the
given timeframe

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 Activity 6: Identify variances and document the outcomes

This activity is in continuation of the previous activity.

Your task. After your discussion with the purchase manager in activity 5, he/she has agreed to
appoint a new supplier.
As the new suppliers are supplying the products at the same price as the restaurant used
to get earlier. The meat price for the month of August and September still remains 35%
of the total revenue.
Some of the events that happened in the first month of the financial year (Refer to
activity 1) benefit the business. Some of the expenses are non-controllable, which the
restaurant has to pay.
Using the information provided in activity 1, prepare the actual budget for the month of
August and September, identify variances, and document the outcomes in the below-
provided template.
You are required to perform the following tasks.

• Allocate funds as per the budget requirements and agreed priorities.

• Prepare the actual budget for the month of August and September.
• Compare the actual budget prepared with the forecasted budget.
• Identify the significance of variation (If the variation is favourable/unfavourable)
• Identify changes to income and expenditure
• Follow the organisation control system as mentioned in the scenario
• Use the below-provided template and complete the activity in the MS-Excel
You will be You need to complete the activity based on the above-provided instructions and
required to complete the template provided below in MS-Excel.
complete.
Submit the completed MS Excel document to your Trainer/Assessor
Your trainer/assessor will observe your performance and complete the following
performance checklist.

Template: Budget August

Description August August Variance F/UF

(Budgeted) $ (Actual) $ $

Revenue
Food sales 63,875 63,875 0 f

Beverage sales 123,750 123,750 0 f

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Tab commission 23,925 23,925 0 f

Total revenue 211,550 211,550 0 f

Cost of sales

Food purchases 24,820 74,042.50 49,222.50 uf

Beverage purchases 43,310 43,310 0

f
Total cost of sales 68,130 117,352.50
49,222.50 uf

Gross profit 143,420 94,197.50 -49,222.50 uf

Expenses
Accounting 1,500 1,500 0 f
Advertising/promotion 2,410
f
s 2,410 0

Bank charges 3,630 3,630 0 f

Cleaning contractor 3,720 3,720 0 f

Commission credit 380 380 0 f

card
Small equipment 410
410 0 f
replacement

Insurance 910 910 0

f

Laundry 180 180 0 f

Legal fees 180 180 0 f

Licence fees & permits 490 490

0
f
Motor vehicle 250
250 0 f
expenses
Maintenance 2,110 0
2,110 f
Printing & stationery 400 400 f
0
Rubbish removal 250 250 0 f

Communication 1,000 1000 0 f

Training & 590

development 590 0
f

Wages & on-costs 99,450 99,450 0 f

Utilities 5,800 5,800 0 f

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Total expenses 123,660 123,660 0
f

NET PROFIT 19,760 -23,155 -3,395 uf

Template: September Budget

Description September September Variance F/UF

(Budgeted) $ (Actual) $ $

Revenue
Food sales 60,225 60,225 0 f

Beverage sales 131,250 131,250 0 f

Tab commission 23,925 23,925

0 f

Total revenue 215,400 215,400 0 f

Cost of sales
Food purchases 24,090 74,042.50 49,952.5 uf

Beverage purchases 45,950 45,950 0

f
Total cost of sales 70,040 119,992.5 49,952.5 uf

Gross profit 145,360 95,407.5 49,952.5 uf

Expenses
Accounting 2,150 2,150 0 f

Advertising/promotion 2,150
2,150 f
s 0

Bank charges 3,680 3,680 0 f

Cleaning contractor 3,720 3,720 0 f

Commission credit 380

380 0 f
card

Small equipment 410

410 0 f
replacement
Insurance 910 910 0 f

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Laundry 180 180 0 f

Legal fees 180 180 0 f

Licence fees & permits 490 490 0 f

Motor vehicle 250

250 0 f
expenses
Maintenance 2,110 2,110 0
f
Printing & stationery 400 400 0 f

Rubbish removal 250 0

250 f
Communication 1,000 1,000 0 f

Training & 590

590
development f

Wages & on-costs 96,550 96,550 0 f

Utilities 5,850 5,850 0 f

Total expenses 121,250 121,250 0 f

NET PROFIT 24,110 -25,842.5 -1,732 uf

Performance criteria checklist for unit assessment task:

Trainer/ Assessor to complete

Does the candidate meet the following Yes No Trainer/Assessor Comments

criteria

1. Followed the organisation

control system as mentioned in
the scenario
2. Identified relevant financial
records and appropriately
allocated funds to the budget
based on agreed priorities.
3. Successfully identified year-to-
date expenditure and its
variation from the budget
estimates and indicated any
increases or decreases in
funding.

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 4. Adequately presented the
variations
5. Effectively Identify budget
deviations and deficiencies
6. Performed calculations correctly
7. Make sure the accuracy of
records is maintained for
monitoring purposes
8. Adequately used MS-Excel to
prepare budgets and used
correct budget terminology
9. Completed the template and
submitted it as per instructions
provided

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 Unit Assessment Result Sheet (UARS)
Outcome of Unit First attempt:
Assessment Task (UAT)

Outcome (please make sure to tick the correct checkbox):

Satisfactory (S) ☐ or Not Satisfactory (NS) ☐

Date: _______(day)/ _______(month)/ ____________(year)

Second attempt:

Outcome (please make sure to tick the correct checkbox):

Satisfactory (S) ☐ or Not Satisfactory (NS) ☐

Date: _______(day)/ _______(month)/ ____________(year)

Feedback to Student First attempt:

Second attempt:

Student Declaration • I declare that the answers I have provided are my own work. Where I
have accessed information from other sources, I have provided
references and or links to my sources.
• I have kept a copy of all relevant notes and reference material that I used
as part of my submission.
• I have provided references for all sources where the information is not
my own. I understand the consequences of falsifying documentation and

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 plagiarism. I understand how the assessment is structured. I accept that
all work I submit must be verifiable as my own.
• I understand that if I disagree with the assessment outcome, I can appeal
the assessment process, and either re-submit additional evidence
undertake gap training and or have my submission re-assessed.
• All appeal options have been explained to me.
Student Signature
Date dec 12 2024
Trainer/Assessor Name
Trainer/Assessor I hold:
Declaration
 Vocational competencies at least to the level being delivered
 Current relevant industry skills

 Current knowledge and skills in VET, and undertake

 Ongoing professional development in VET
I declare that I have conducted an assessment of this candidate’s submission. The
assessment tasks were deemed current, sufficient, valid, and reliable. I declare
that I have conducted a fair, valid, reliable, and flexible assessment. I have
provided feedback to the above-named candidate.
Trainer/Assessor
Signature
Date
Office Use Only Outcome of Assessment has been entered onto the Student Management System
on _________________ (insert date)
by (insert Name) __________________________________

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