Business Plan Ellen

ADVANCED DIPLOMA of Hospitality
A 2 – BUS PLAN | 1. The Business / Future

BSBMGT617 - Develop and Implement a Business Plan
DUE DATE: as per Course Guide / Program
1. The BUSINESS / FUTURE
Candidate Name(s): Ellen Listya Riyanti
Student ID number: 20052324
Assessor Name: Martin Zgraggen
Due Date: 26th march 2020
Instructions to Learner
1. The Business: p (2-14) Data and information from PART A1 (Concept)
-BUSINES DETAILS: Business purpose, Business size, Operating history,
-REGISTRATION DETAILS: Business name, Trading name(s), Date registered, Location(s) registered,
Business structure, ABN, CAN, GST, Domain name(s), Licences and permits
-BUSINESS PREMISES: Business location, Buy / lease
-ORGANISATIONAL CHART: Organisational chart
-MANAGEMENT and OWNERSHIP: Name of owners, Details of management and ownership, Experience
-KEY PERSONNEL: Current staff table, Required staff table, Recruitment options, Training programs, Skill
retention strategies
-PRODUCT / SERVICE: Product / Service table, Market position, Unique Selling Position (USP), Anticipated
demand, Pricing strategy, Value to customer, Growth potential
-INNOVATION: Research & Development / innovation activities, Intellectual property strategy
-INSURANCE: Workers compensation, Public liability, Product liability, Business assets, Business revenue
-RISK MANAGEMENT: Risk management table
-LEGAL CONSIDERATIONS: Legal considerations
-OPERATIONS: Production process, Suppliers, Plant and equipment table, Inventory table, Technology
(software), Trading hours, Communication channels, Payment types accepted, Credit policy, Warranties
and refunds, Quality control, Memberships and affiliation
-SUSTAINABILTY PLAN Environmental / resources impact, Community impact and engagement, Risks /
constraints, Strategies, Action plan table
2. The Future: (p. 15) Data and information from PART A1 (Concept)
-Vision statement, Mission statement, Goals / objectives, Action plan table
ASSESSMENT TASK OUTLINE / DESCRIPTION:
474863605.docx_2020
(fill in all the required / relevant data, information and details in the provided space(s))
1. THE BUSUINESS (page 2-14)
BUSINES DETAILS
Question Explanation More information
Business purpose What is the main business purpose? What does it sell? —
(Based on your NEW Concept)
Main business purpose is to bring up a new concept into the

restaurant where the customer can enjoy their new
experience with the harbour view on seafood high tea and
contemporary Australian ala carte dinner specialised in the
seafood where we also offer a sunset view at the dinner.
Business size Number of employees? Estimated/actual annual turnover? —

(Based on your NEW Concept)
There’s a increasing number on the staff which we add 3 Current concept :

staff on each BOH and FOH and makes the number into 18 BOH = 15
BOH and 19 FOH. This is because Oceana barracks open FOH = 16
everyday and longer than the old concept.
Operating history What is the business background? How long has the —
business been operating? What is your progress to date?
(Based on your CURRENT Concept)
Gunners barracks was constructed in 1873 and is of national

significance as one of the finest example in Sydney, the
natural and cultural heritage of this former defence offer a
variety of unique photographic opportunities with historic
magnificent harbour scenery. And in 2005, Grand pacific
group extended its brand and concept to stunning North
shore 1870s harbour side building in mosman and this has
been designes without compromise and delivers
unforgettabele experiences to all guests such as Traditional
high tea service as in July 2019 Gunner barracks is on the
top 5 Best high tea in Sydney, Gunners barracks also offer a
A la carte lunch menu with Australian seasonal fare and
spectacular waterfront wedding receptions.
REGISTRATION DETAILS
474863605.docx_2020
Business name Enter your business name as registered in your Visit our Register your
state/territory. If you have not registered your business business name page.
name, add your proposed business name. (Based on your
CURRENT Concept)
Gunners Barracks https://abr.business.go

v.au/ABN/View/845661
34831
Trading name(s) Enter your registered trading name or names. Your trading Visit our How do I choose
name is the name you will use to trade under. It is the a business name? page.
name that appears on your marketing and advertising
material. If you have multiple trading names, list them and
explain the purpose of each name.
Current operation: Gunners barracks https://abr.business.go

34831
New Concept: Oceana barracks
Date registered The date that appears on your business name registration. —
(Based on your CURRENT Concept)
10 Oct 2005 https://abr.business.go
34831
Location(s) Enter the state(s) you have registered your business name. Visit our Register your
registered If your business is located in more than one state, you will business name page.
need to register your business name in each state. (Based on
your CURRENT - New Concept)
NSW 2000
Business structure Is your business a sole trader, partnership, trust or Visit our Business
company? (Based on your CURRENT Concept) structures topic.
It is an Australian private company
ABN If you have registered an Australian Business Number Visit our Register for an
(ABN), then enter it here. (Based on your CURRENT Concept) Australian Business
Number (ABN) page.
21 164 491 436
ACN Enter your Australian Company Number (ACN). Fill this in if Visit our Register your
you are a registered company. (Based on your CURRENT company page.
Concept)
474863605.docx_2020
PS: Applicable if you 164 491 436

are a company
(business structure)
GST If you are registered for Goods and Services Tax (GST), Visit our Register for
then enter the date you registered with the Tax office. (Based Goods & Services Tax
on your CURRENT Concept) (GST) page.
Not currently registered to GST
Domain names If you are planning on setting up a website for your business, you may also Visit our Register your
like to register a domain name to match your registered business name.
domain name page.
List any domain names you have registered and plan to use in the
business.
Current operation: https://gunnersbarracks.com.au/

Gunners barracks
New Concept: Oceana Barracks
Licences & permits List all the licences or permits you have registered. These Visit our Registrations and
will vary depending on your type of business and location. licences page.
Some examples include a tradesperson certificate, travel
agents licence, or kerbside café permit.
Current operation: ABN, Blasting explosives user licence, Licence to Play Music
in Restaurants and Cafes, Crown Land Leases, TFN, Crown
Land Leases - New South Wales, RSA
New Concept: ABN, Licence to Play Music in Restaurants and Cafes, Crown
Land Leases, TFN, Crown Land Leases - New South Wales,
RSA
(Tipp: access Australian Business Licence Information Service - https://ablis.business.gov.au/pages/home.aspx )
BUSINESS PREMISES
474863605.docx_2020

Enter your main business location. Describe the location and space
Business location —
occupied/required. What is the size of the space you occupy/require? Which
city or town? Where in relation to landmarks/main areas? If you have a
retail business, where are you located in relation to other shops? What is
the retail traffic like? (based on CURRENT Concept)
Gunners barracks is located in End of Suakin Drive, Georges

Heights, Mosman NSW 2088 Nestled within bushland of
Georges Heights, Mosman and commanding spectacular
views of Sydney Harbour.
Headland Park features military remnants, coastal bush
walks with distinctive harbour views and heritage buildings,
sympathetically re-purposed by artists, cafes and other local
businesses and this headland park are owned by the
government and the size of the space around 656.87 m2
Buy/lease If you have purchased a business premises or are currently leasing, briefly Visit our Buy or lease a
outline the arrangements. These can include purchase price, length of the
business premises page.
lease agreement, rental cost or lease terms.
If you are still looking for a lease or property, outline your commercial lease
or purchase requirements and any utilities/facilities required. (based on
CURRENT Concept)
NOTE: Rent can be Rent / lease per month:

estimated as Around $35.000
approximately
between 8-12% of
total sales Rent / lease terms:
Lease duration and option to renew
rent and rent reviews
Permitted use
Tenancy mix and competition
Repair and maintenance
Compe sation for disruption caused by landlords works
Assignment and sub-leasing
Default and breaches
Redevelopment and relocation
Termination
(Tipp: Access Commercial Real Estate https://www.commercialrealestate.com.au/for-lease/?kw=Restaurant&bb=-

32.854669645971455%2C-34.34226736804027%2C151.65574241016816%2C148.94604293216776%2C8)
ORGANISATIONAL CHART (based on NEW Concept)
474863605.docx_2020
Figure 1: Organisation The organisation chart is a quick way of representing —

chart your business structure. If you are still recruiting staff, you
may wish to include a proposed structure and label it
appropriately. I.e. you could add 'Vacant' to the positions
that are currently vacant or you could label the whole chart
as a 'Proposed Organisation Chart'.
Manuel Spinola
Owner
Mark Holmes
General
manager
Nicholas Nathan Darling

steinhauer
Venue manager Executive chef
James agou
Baba
FOH bar Sous chef
manager manager
bartender Cuisine demi pastry demi

F&B attendant chef chef
STeve min
cuisine commis
chef pastry commis
chef
MANAGEMENT and OWNERSHIP (based on CURRENT Concept)
Names of owners List the names of all business owners / owning company / —
franchisee ownership, etc.
Manuel spinola as the CEO of grand pacific group
474863605.docx_2020
Details of As the owner(s) / senior manager, will you be running the —

management & business or will a Chief Executive Officer (CEO) / Manager
ownership be running the business on your behalf? What will be your
involvement? If it is a partnership, briefly outline for each
partner their percentage share, role in the business, the
strengths of each partner and whether you have a
partnership agreement/contract in place?
As a senior manager I will running the business together

with the manager on behalf of the CEO, my roles is to
providing guidance to direct reports typically comprising first
line manager and supervisor, ensuring clarity around
priorities and goals for the area, managing overall financial
budgeting, approving hiring and firing request, guiding the
development processes , working with manager and other
peers for strategy development and execution planning,
communicating financial and goal results and key
performances indicator.
Experience What experience do the business owner(s) / senior —

managers have? Why should people invest in you? How
many years have you owned or run a business? List any
previous businesses owned/managed. List any major
achievements/awards. What other relevant experience do
you have? Don’t forget to attach your resume(s) (or link to
your LinkedIn profile) to the back of your plan.
As a senior manager I am a enthusiastic and hard working

restaurant manager with a good attitude and desire to
deliver a exceptional dining experience. And as a senior
manager, I have good highlight skill such as in customer
service, I have a leadership skill, persuasive communicater,
problem solver, have a good financial oversight, good
employee relations, completed restaurant opening and
closing procedure with manage deposita, produce monthly
reports detailing sales trends and forecasts, consistenyly
exceed daily, weekly, and monthly sales target while
maintaining costs and keeping employee turnover low and a
lot more. And I have been working as a restaurang manager
for 6 years in 3 different restaurant.
KEY PERSONNEL
474863605.docx_2020
Current staff table List your current staff in the table provided. Outline each Visit our Employing people
job title, name of the employee in the position, the expected topic.
staff turnover for the position and each employee's relevant
skills or strengths. You may also like to attach a copy of
their resume to the back of your plan. (based on CURRENT
Concept)
Required staff table List your required staff in the table provided. These are Visit our Recruitment
current vacant positions. Outline each job title, quantity of page.
each type of position, the expected staff turnover for the
position, the required skills or strengths needed and the
date you require this position to be filled. (based on NEW
Concept)
Recruitment How do you intend on obtaining your required staff? Visit our Recruitment
options Advertising in the local paper, online advertising, and/or page.
training current staff members? (based on NEW Concept)
I will select or choose some from the current staff members

that actually met the standard and re training them with the
new system and I will do online advertising in the seek,
gumtree etc.
Training programs Are there any training programs you will be organising in Visit our Skills and training
the event you cannot find the required skills? Are these in- topic.
house or external providers? What training will you as the
business owner/manager undertake to keep your skills
current? (based on NEW Concept)
Yes, there always be a training program to the staff either

they were required as not to ensure that they are really
know what their job is and what should they do. I will have
a orientation first at the very beginning just to make sure
that they also know even the basic information of the
restaurant, continuing with the on board training, technical
training, soft training, and also provided a e-learning
training and will have the supervisor to have the report of
the staff so I as the manager can monitor their skills.
Skill retention What procedural documentation will you provide to ensure Visit our Skills and training
strategies the skills of staff are maintained? Do you have an topic.
appropriate allocation of responsibilities? How are
responsibilities documented and communicated to staff?
What internal processes will you implement to regularly
check that the current skills of staff members are still
appropriate for the business? (based on NEW Concept)
474863605.docx_2020
The supervisor must write the report monthly about the

staff performance and communication process can be done
in a formal and informal way, also we will do a regulary staff
meeting once a month to ensure all the staff is updated and
aware with what is happening around the restaurant. We
also will create open communication between employees
and management team so we can help foster a sense of
community and share purpose.
CURRENT STAFF (based on CURRENT Concept)
Job Title Name Expected staff Skills or strengths

turnover
Head Chef Nathan 4-5 years Min Certificate IV in commercial cookery, and
darling have minimal 7-10 years experiences in
commercial kitchen/restaurant. Must have a
good knowledge in the food industry, able to
create the new dishes and menu, great
leaderships skill, ensuring the high quality and
standard in the kitchen and etc.
Sous chef Max 4-5 years Min certificate IV in commercial cookery and
have minimal 5-7 years experiences in
commercial kitchen/ restaurant and must have
a good knowledge about the food.
Demi chef Steve 4-5 years Min certificate IV in commercial cookery/pastry
Min and have minimal 4-5 years experience in
commercial kitchen and must be able to lead
the team on the section and rensposible to the
section.
Commis chef Khong 2-3 years Min certificate III in commercial cookery /
Arti pastry and understand about tbe basic
methods of cooking skill and knowledge of the
Olivia food.
Alex
Ellen
Krystal
474863605.docx_2020
Job Title Name Expected staff Skills or strengths

turnover
Restaurant manager Ullas 4-5 years Min have Adv Diploma in hospitality
management, min 4-5 years experience in the
same role/manager in the restaurant, have a
great communication skills, have a good
leadership skill, Able to training and supervising
staff, able to implement appropriate strategies
to improve sales, able to maintain safe working
conditions etc
Ass restaurant Nick 4-5 years Min have adv diploma in hospitality
manager management, have 3-4 years experience
working in the restaurant, grea communication
skill, able to training and supervising staff ,
able to take rensposibilities if restaurant
manager are away and etc
FOH manager Ebony 4-5 years Min diploma in hospitality management, have
3-4 years experience working in the restaurant,
able to communicate with others, able to
training and supervising staff, and etc
Bar manager Tom 4-5 years Min diploma in hospitality management, have
3-4 years experience working in the restaurant
and have a bartender experience, have a great
communication skill, able to train and
supervising staff, and etc
Supervisor Emilia 2-3 years Min diploma in hospitality management, have
min 2-3 years experience in the restaurant,
have a great communication skill, able to train
and supervising staff and etc
F&B attendant Christian 2-3 years Min have 1 years experience working as a
Gaby customer services and able to following the
instructions and great communication skill
Jordan
Krystie
Alex
Olivia
Chris
Michael
J0
Bartender Steve and 2-3 years Min 1 year experience working in the same role
seb and able to following the instruction and have
a great communication skill.
474863605.docx_2020
REQUIRED STAFF (based on NEW Concept)
Job Title Quantity Expected staff Skills necessary Date required

turnover
Head Chef 1 4-5 years Min Certificate IV in commercial 20 june 2020

cookery, and have minimal 7-10
years experiences in commercial
kitchen/restaurant. Must have a
good knowledge in the food
industry, able to create the new
dishes and menu, great
leaderships skill, ensuring the high
quality and standard in the
kitchen and etc.
Sous chef 1 4-5 years Min certificate IV in commercial 27 june 2020
cookery and have minimal 5-7
years experiences in commercial
kitchen/ restaurant and must have
a good knowledge about the food,
must be able to take the role and
rensposibilities if head chef are
away
Demi chef 1 cuisine 2-4 years Min certificate IV in commercial 27 june 2020
1 pastry cookery/pastry and have minimal
4-5 years experience in
commercial kitchen and must be
able to lead the team on the
section and rensposible to the
section.
Commis chef 10-12 1-2 years Min certificate III in commercial 1 august 2020
cookery / pastry and understand
about tbe basic methods of
cooking skill and knowledge of the
food.
Restaurant 1 4-5 years Min have Adv Diploma in 20 june 2020
manager hospitality management, min 4-5
years experience in the same
role/manager in the restaurant,
have a great communication
skills, have a good leadership skill,
Able to training and supervising
staff, able to implement
appropriate strategies to improve
sales, able to maintain safe
working conditions etc
474863605.docx_2020
Job Title Quantity Expected staff Skills necessary Date required

turnover
FOh manager 1 4-5 years Min diploma in hospitality 27 june 2020

management, have 3-4 years
experience working in the
restaurant, able to communicate
with others, able to training and
supervising staff, and etc
Bar manager 1 4-5 years Min diploma in hospitality 27 june 2020
management, have 3-4 years
experience working in the
restaurant and have a bartender
experience, have a great
communication skill, able to train
and supervising staff, and etc
Supervisor 1 3-4 years Min diploma in hospitality 1 august 2020
management, have min 2-3 years
experience in the restaurant, have
a great communication skill, able
to train and supervising staff and
etc
F&B attendant 10-12 1-2 years Min have 1 years experience 1 august 2020
working as a customer services
and able to following the
instruction and have a great
communication skill.
bartender 4 1-2 years Min 1 year experience working in 1 august 2020
the same role and able to
following the instruction and have
a great communication skill.
PRODUCT / SERVICE (based on NEW Concept)
474863605.docx_2020
Product/services List each product/service your business (New concept) —

table plans to offer. Provide a description and unit price (including
GST) amount for each. (Refer / use your plating guide
from Ass Task A1 - Concept TASK 5 | In addition, list all
other products / services (service periods, functions, etc.
you plan to offer according to your final concept statement -
TASK 4)
474863605.docx_2020
As for the new concept, we will offer a a la carte dinner with

modern contemporary Australian seafood menu :
A la carte dinner
3 APPETIZERS
• Fried king Prawn (Balina, NSW) $12/each
katafi pastry,confit garlic aioli, pomegranate, pistachio, mint
• Linguine Volngole (Cloudy Bay, NZ) $28
NZ diamond vongole, chilli, garlic, olive oil
• Spanner Crab lasagne (Fraser island, QLD) $25
Finger fennel, orange, moreton bay bug & crab bisque
4 MAIN COURSES
• Miso ‘Glacier 51’ Patagonian Toothfish (Heard
Island, Southern Ocean) $50
grilled sweet corn, black barley, and coriander
• Grilled rainbow Trout (Goulburn river, VIC) $45
zucchini flower, golden beetroot, spanner crab meat,
hazelnut, buttermilk dressing
• Poached Blue eye Trevalla (New Zealand) $47
Roast garlic, grilled cos hearts, smoked almonds
• Char-grilled pinnacle Eye fillet (North West Corner,
Tas) $55
carrot puree, confit kipfier potatoes, mushrooms
3 DESSERTS
• Autumn Pavlova $10
watermelon, lychee, pineapple and passionfruit coulis
• Oceana barracks selection of cheese $20
3 types of cheese, quinche paste and biscuits.
• Lemon meringue Tart $16
Chantilly cream, raspberry puree, berries
474863605.docx_2020
Oceana barracks will offers a traditional high tea and also

offers a seafood high tea
SEAFOOD HIGH TEA $55

Kipfler chips with pink salt
House crumpets with nori crème fraiche and smoked Yarra Valley
salmon roe
Oysters with shallots and red wine vinegar
Port Phillip Bay scallop with Japanese cucumber dressing
Chargrilled lime and garlic Balmain bugs
Yabby sesame toast with Four Pillars Bloody Shiraz Gin, sweet chilli
and pepperberry sauce
Humpty doo barramundi scotch egg with lemon myrtle aioli
smoked Murray cod croquettes
botanicals ice cream sandwich - honey and oat cookie dipped in

orange marmalade and white chocolate
Wedding function will be hold if they do a reservation in the

restaurant and there will be no dinner ala carte if there is a
wedding function.
Market position Where do your products/services fit in the market? Are —

they high-end, competitive or a low cost alternative to the
products/services offered by your competitors? How does
this compare to your competitors?(Refer to your competition audit
and market analysis from Ass Task A1 Concept - Task 2 and 3)
Mosman area which is a medium cost product and services

and mosman is a one of the expensive area in Sydney so it
is fit with the market. And compare to other competitors out
food prices is a little bit expensive but ththe quality of the
products is much better and they didn’t sell the seafood high
tea in the mosman area also they just offer a western
Australian menu.
Unique selling How will your products/services succeed in the market —

position (USP) where others may have failed? What gives your
products/services the edge? (Refer to your signature dish - overall
concept statement - Ass Task A1 Concept - TASK 4)
474863605.docx_2020
Because seafood high tea is gonna be the first one in

Sydney area especially in mosman area and its really a new
experience for the customer in Sydney area and It will be
the first seafood restaurant also in this area, and in this area
where its located near the beaches and have a Sydney
harbour view customer can also enjoy their meal with the
sunset. We also offer a modern contemporary Australian
seafood menu which our signature dish gonna be one of the
fish that quite expensive and hard to get cooked with a
Asian and Australian cooking method and we also offer a
our signature drink that was made from one of the best
brewing master company from japan.
Anticipated demand What is the anticipated quantity of products/services your —

customers are likely to purchase? For example, how much
will an individual customer buy in 6 months or 12 months?
NOTE: e.g. how many We are likely expected to have average 30 ppl on breakfast
signature dishes / with average check $55 , 45 people with average check $60
drinks you will sell on lunch and average 65 people with average check $80 on
over a 12 months dinner and bring total expected sales per month to average
period? (refer to your key $471.240 and we expected to sell our signature dishes
financial data from Ass Task around 600 pax for over 1 month period.
A 1 Concept - TASK 4) -
total revenue, total covers,
etc.)
Pricing strategy Do you have a particular pricing strategy? Why have you Visit our Fair trading laws
chosen this strategy? page for your state fair
To help you develop your pricing strategy, you could refer to trading office contact
your customer research, market position, anticipated details.
demand and costs/expenses to get an idea.
Whatever strategy you use when setting your price, you will
also need to adhere to any relevant fair trading legislation or
codes of conduct. (Refer to Ass Task A1 Concept - TASK 4 final
concept statement - pricing policy)
This final pricing is have been through the process of

costing for each dishes including GST with a company target
percentage for the food cost to get a maximize profits while
considering customer and market demands and im using a
competition based pricing strategy where were focusing on
the existing market rate and customer demand
Value to customer How do your customers value your products/services? Are —

they a necessity, luxury or something in between?
We are valuing our products to a medium high and unique

style
474863605.docx_2020
Growth potential What is the anticipated percentage growth of the product / —

service in the future? What will drive this growth?
To help you determine this growth potential, you could refer
to your region/industry research to get an idea of any
industry/regional growth that could affect your business in a
positive way. (Refer to your Market Analysis - Ass Task A1 Concept -
TASK 3)
Expected percentage growth of the product and service is

20% in 6 months as on the current concept our high tea is
one of the top 5 best high tea In Sydney and popularity of
our lunch a la care and function area is quite high as well, it
also help to drive the growth as from the popularity it also
help when we advertising our new concept, current
customer or loyal customer will come or curious about this
new experiences and by serving a high quality and
consistent products oceana barracks can reach the number
within six months or less
(Tipp: refer / use collected data and information from your Ass Task A1 – CONCEPT )
INNOVATION (based on NEW Concept)
Research & What R&D activities will you implement to encourage Visit our How do I make
development innovation in your business? What financial and/or staff my business more
(R&D)/ innovation resources will you allocate? (Refer to your Market Analysis - Ass innovative? page.
activities Task A1 Concept - TASK 3)
open for the feedback and suggestion from the staff and
customer. Make the staff feel ease and connected to the
company to keep them stay positive, have a regulary
meeting and have a employee activities once in 6 months so
it can help to boost the positivity in the workplace. By keep
updating and aware with what happening in hospitality
industry in the area and in the world and be fleksibel and
ready for the change.
474863605.docx_2020
Intellectual How do you plan to protect your innovations? List See the IP Australia
property strategy anycurrent and future trademarks, patents, designs you website for information
have registered. Do you have confidentiality agreements in on protecting your
place? innovations.
Protecting your innovations can include registering for
intellectual property protection, ensuring your staff signs a
confidentiality agreement, and generally ensuring your
competition does not find out what you are developing.
By registering the IP from the name to pur innovative new

process and register our brands names, logo, or any
aspects, keep the secret and maintain secretery until it is
protected,by tracking the development and protection costs
to help put a value on company IP and by research the
potential market and understand the market which will help
the company to work out the unit costs and basis to check
wether the product and service is competitive and by aware
with anyone who may infringe the IP, erode the market
share and poor quality imitations can quickly ruin the
brand’s reputation.
INSURANCE (based on CURRENT and NEW Concept)
Workers Provide details if you have workers compensation insurance? Visit our People insurance
compensation This is mandatory if you have employees. page.
Worker compesarion insurance will includes payment to the

staff to cover their wages while they are sick and medical
expenses and rehabilitations
Public liability Provide details if you have public liability insurance? This Visit our Liability insurance
insurance covers any third party death or injury. page.
It covers the legal costs incurred in the defence or

settlement of a liability claim, covers the costs of physical
loss, destruction or damage to property during the business
operation, it covers the costs of injuries to third parties, as
well as first aid expenses incurred by employee for injuries
due the business operation
Professional Provide details if you have professional indemnity insurance? Visit our Liability insurance
indemnity This covers any legal action taken out as a result of your page.
professional advice.
474863605.docx_2020
It covers a breach of duty, breach of privacy, intellectual

property infringement, defamation, lost or damaged
documents, reputation repair, and claims investigation costs.
Product liability Provide details if you have product liability insurance? This Visit our Liability insurance
covers any legal action taken out as a result of injury, page.
damage or death from your product.
product liability insurance protects against claims of

personal injury or property damage caused by products sold
or supplied through the business
Business assets Provide details if you have insured your business assets in Visit our Assets & revenue
the event of a fire, burglary, or damage? This insurance insurance page.
covers things like buildings, contents and motor vehicles.
Business assets insurance typically refers to the protection

of the physical business assets such as those listed below
with suitable business insurance :
Commercial property
Stock
Business equipment
Business vehicles
Money
Business revenue Provide details if you have insured your business in the Visit our Assets & revenue
event of business interruption where you cannot trade insurance page.
because of a particular event and are unable to make
money?
Its to cover much needed financial protection for the

business. It provides the funds we need to return the
business to the financial position that was before.
RISK MANAGEMENT (based on NEW Concept)
474863605.docx_2020
Risk management List the potential risks (in order of likelihood) that could Visit our Risk management
table impact your business. Minimum of 4 Risks. (See below page.
table)
For each risk, detail the following in the table provided:
 A description of the risk and the potential impact to your
business.
 The likelihood of this risk happening - either highly unlikely,
unlikely, likely, or highly likely.
 The level of impact (consequences) it may have on your
business – high, medium or low.
 Your strategies for minimising/mitigating each potential risk.
Risk Likelihood Impact / Strategy

Consequen
ces
[Description of the risk and the [Highly Unlikely, [High, [What actions will you take to
potential impact to your business.] Unlikely, Likely, Medium, minimise/mitigate the potential risk
Highly Likely] Low] to your business?]
1. Slips and falls Highly likely Medium Protect floor workers and patrons
with a comprehensive safe floor
program that includes deep cleaning
, protection and ongoing
maintenance.
2. Cooking fires Likely High Ensure that hood suppression

system are regulary inspected by a
licensed fire protection provider.
Also have the kitchen hood and
exhaust ducts cleaned of excess
grease and fuel at regular intervals
3. Cuts and burns Highly likely Medium Keep a regulary stocked first aid
cabinet available and training
workers on how to correctly handle
incidents with exposure to BBP and
providing them with the correct
personal protective equipment will
limit their risk and reduce Workers'
Compensation costs
4. Natural disaster Highly unlikely High Prepared and emergency

preparation such as shelters,
meeting spots, emergency contacts.
474863605.docx_2020
LEGAL CONSIDERATIONS (based on NEW Concept)
Legal List the legislation which will have some impact on the Visit our Legal essentials
considerations running of your business. For example: consumer law, for business Page.
business law, or specific legislation to your industry. Visit the Australian
List the legislation in order of the most impact on your Securities & Investments
business. You should also detail what you will do or have Commission Financial
already done to ensure you comply. services page.
For example if you are in the financial services industry and you provide
financial advice to your customers, you should include the Corporations Act
2001 and your AFS licence details (if registered already). You may also like
to include details about your disclosure and general obligations.
Competition laws
to ensure that trading is fair for businesses and consumers
Consumer laws
provides regulations on unfair contract terms, consumer
rights guarantees, product safety laws, unsolicited consumer
agreements, lay-by agreements and penalties, and other
areas.
Environmental legislation
The Australian Government, state and territory
governments, and local governments jointly administer
environmental protection.
Privacy laws
Australia has national privacy legislation, overseen by the
Office of the Australian Information Commissioner (OAIC),
that regulates how businesses can collect, access, and store
personal information and communication
Product liability regulation

Australia has a national statutory framework to regulate
product safety and information standards
OPERATIONS (based on NEW Concept)
474863605.docx_2020
Production process What is the process involved in producing your —

(Policies and products/services? This process will vary depending on your
procedures (SOP) product/service. Here are some examples of questions you
may consider. Is there a manufacturing process? Who is
involved in the process? Are there any third parties
involved? What is involved in delivering the service to your
customers?
Firstly, make the procedure layour the required steps to

perform job task or provide a service / products to a
customer
eq : for waitress, staff should introducing themselves,
making eye contact, offering menu, ensure all drinks are
topped etc
And the procedure will beused as a tool to measure an
employee performance and to ensure that things are done
the same way every time. And SOP need to be reviewed and
updated at keast annually to make improvements.
Suppliers Who are your main suppliers? What do they supply to your —
business? How will you maintain a good relationship with
them?
FOOD: Seafood : manetta seafood market

Vegetables : harvestfresh
BEVERAGES: Dairy : dairy&co

wine : luxury beverage group
OTHERS: Your answer here……
Communication is the first essential way to build the

relationships, by talking to them, keep in touch with the
supplier, having the opportunity for both parties to provide
feedback to develop innovative ways to strengthen the
relationship.
Understand the needs of the supplier, respect the way they
doing things, pay on time and keep records so we don’t
have to waste our supplier time and Understanding each
other’s perspective and respecting differences is key, along
with an understanding of how each party benefits
themselves as well as each other.
474863605.docx_2020
Plant and List (see below table - Current Concept / Operation) your —
equipment table current plant and equipment purchases. These can include
(Refer to / use SOE vehicles, computer equipment, phones and fax machines.
BOH and FOH list(s) - For each item include the equipment name, purchase date,
NEW CONCEPT from purchase price and running cost.
Ass Task A1 - Concept If you have not purchased all of your equipment yet, you
- TASK 7) can include a separate table and include an expected
purchase date.
Inventory table List (see below table - INVENTORY (Food and BEVRAGE) your —
(Food & Beverage) current inventory items in the table supplied. You can
include inventory item name, unit price, quantity in stock
and the total cost (i.e. unit price multiplied by quantity in
stock).
If you have a substantial inventory, you may prefer to
attach a full inventory list to the back of your business plan.
Technology What technology do you require? For example: website, —

(software) point of sale software or accounting package? What
(Refer to / use SOE will be the main purpose for each? Will they be off-the-shelf
BOH and FOH list(s) - or purpose built? What is the estimated cost of each
NEW CONCEPT from technology solution?
Ass Task A1 - Concept Even though this section focuses on software (as your
- TASK 7) hardware will be listed above in your plant and equipment
table), for more clarity you may also wish to give a brief
description of hardware including servers, specialised
technology and computer equipment required.
Website $500
gives you a platform to provide the basic information your
customers may need to know about your restaurant
including hours of operation, directions, payment methods
and more. By answering these basic questions, you can
decrease the amount of time your managers and staff need
to spend answering phone calls
POS software $6500

brick and mortar retailers use to conduct sales. It's
sometimes a cash register, computer, or even an iPad where
cashiers input your products, tally the cost, and conduct the
financial transaction. Most POS software will also
communicate with inventory levels to keep everything in
balance
Trading hours What are your trading hours? What are your expected peak —
trading times? Which times do you expect to be more
profitable? How will this change over different seasons? How do
your trading hours accommodate these changes? (Refer to your Final
concept statement - Ass Task A1 Concept - TASK 4)
474863605.docx_2020
Ocena barracks trading hours is from 10AM-3PM and open

agan at 5PM-10PM and the peak time will be at 12PM-2PM
and 5PM-7PM and dinner time will be profitable to the
restaurant.
Communication How can your customers get in contact with you? These —
channels channels can include: telephone (landline/mobile), post
box, shopfront, email, fax, internet blog or social media
channel. Include your strategy behind this.
By email, telephone, website and social media account. By

having a social media account especially google account
website and Instagram are very necessary at this time as
almost 90% of people will search the restaurant before they
come to the restaurant to get information. By having those
updated it will make no confusion to the customer also
make it easier for the management.
Payment types What payment types will you accept? Cash, credit, cheque, —
accepted gift cards, PayPal etc.
Cash, credit, gift cards, paypal, and mobile payments
Credit policy What is your credit policy for customers/suppliers? How long —
is the credit period? What are your collection
strategies/procedures? What credit does your business
receive? What are the terms?
Your Suppliers By pay supplier weekly regulary and pay on the due date
and when we have to return the stuffs make sure the
supplier give the new invoice and hold disputed invoices
over until supplier issues a credit note
474863605.docx_2020
Your Customers Our company accepts credit cards as a method of payment

for all
customer purchases and open cash invoice customers who
want
to pay the remaining balance by credit card. American
Express,
Discover, MasterCard, Visa, corporate cards, purchasing
cards
and debit cards are accepted. Credit cards can be charged
for
any monetary amount – it’s not restricted to sales and/or
orders
under or over a certain amount, nor limited to customers
with
certain payment terms. Customers paying by credit card will
not
incur any additional fees, such as merchant fees, nor will
they
receive a discount. When a charge is disputed by the
customer,
our company policy is to individually review and then issue a
chargeback or refuse the refund if the dispute is found to be
invalid
Warranties & If you manufacture certain goods, what are the warranty Visit our Warranties &
refunds terms? What is your business refund/exchange policy? refunds page.
For credit card payments, customer will be refunded the

sales price amount associated with the error and recharged
for the new items price.
For cash payments, they will be asked to pay the difference
of the balance if the new food has a greater value than the
food received in error. In the same way, they will receive
the difference of the balance back as credit for the new item
if less than the food received in error.
Quality control Describe your quality control process (TQM). What checks Visit our Product safety &
(Total Quality or balances do you have in place to ensure the product or standards page.
Management - service you offer is produced to the same standard of
TQM) quality? What steps do you take to meet product food and
WHS safety standards? (Refer to Unit Operational planning from
Diploma level course)
By having our own SOP so we can ensure that everyone

doing the same thing everyday based on the standard
474863605.docx_2020
Memberships and Is your business a member of any particular industry —

affiliations association or club? Do you have any affiliations with any
other organisation (networking)? (Refer to Unit Business
Relationships from Diploma level course)
e.g. Industry n/a

associations,
community clubs, etc.
Current Concept / Operation (SOE TASK 7 - Ass Task A1-CONCEPT)
SOE / Equipment Purchase date Valuation Running cost

(grouped (compound) fixed assets) (Year) price in $ (approx.. 12%
of total)
Walk in fridge 2010 3700 444
Walk in store 2015 2000 240
Work benches 2015 12500 1500
Sinks 2015 660 79
Exhaust 2016 320 38
Stoves 2016 15000 1800
Dishwasher 2015 6000 720
pass 2018 500 6000
oven 2018 15000 1800
NEW Concept / Operation (SOE TASK 7 - Ass Task A1-CONCEPT)
474863605.docx_2020
SOE / Equipment Purchase date Purchase price Running cost

(grouped (compound) fixed assets) (Year) in $ (approx.. 10%
of total)
Walk in fridge 2010 3700 444
Walk in store 2015 2000 240
Work benches 2015 12500 1500
Sinks 2015 660 79
Exhaust 2016 320 38
Stoves 2016 15000 1800
Dishwasher 2015 6000 720
pass 2018 500 6000
oven 2018 15000 1800
INVENTORY (Food and BEVRAGE) – estimated valuation as per last day of CURRENT operation
Inventory item Total cost / value in

$
DRYGOODS $450
MEAT $400
SEAFOOD $200
FRUIT/VEGETABLES $150
BEVERAGES (non-alcoholic) $250
BEVERAGES alcoholic $350
NON - FOOD $100
SUSTAINABILTY (based on NEW Concept)
474863605.docx_2020
Environmental/ Describe the impact your business could potentially have on Visit our Environmental
resource impacts the environment. E.g. a particular manufacturing process planning & auditing page.
produces carbon emissions.
To help you answer this question, you could consider
conducting an environmental audit.
Food Wastage
Food waste is classed as any edible food that is left uneaten
and then disposed of
Energy wastage
is the process of generating energy in the form of electricity
and/or heat from the primary treatment of waste, or the
processing of waste into a fuel source
Community impact How does your environmental impact affect the local Visit our Minimising your
and engagement community? How can you engage the community in impact page.
minimising your impact?
By following the SRC to reduce the wastage on the kitchen

also training new staff the required standard so they don’t
have to make a lot of wastage also monitoring the portion
size of the food so if a lot of wastage caused by that we
can cut the portion size.
identify energy waste in their operations and drastically

reduce energy use through behavior change, new policies or
energy efficiency upgrades
Risks/constraints List any risks/constraints to your business resulting from this Visit our Risk management
environmental impact? page.
Demographic Displacement
Shifting Food Supply
inflation
Scarcity of food ans water
Strategies What strategies will you implement to minimise/mitigate Visit our Environmental
your environmental impact and any risks to your business? planning & auditing page.
Will you conduct an environmental audit? Have you Visit our Environmental
introduced an Environmental management system? management systems
page.
474863605.docx_2020
monitoring, summarizing, and reporting of specialized

environmental performance information to internal and
external
Action plan table List your key sustainability/environmental milestones in the —

table provided. Detail each sustainability milestone, the
target you are trying to achieve and when you expect to
reach each target. For example: Reducing water
consumption by 60% before 2020.
Sustainability milestone Target Target date
[Reduce water consumption] [60% reduction] [DEC/2020]
Reducing food waste 20% wastage November 2020
Reducing energy wastage 50% reduction December 2020
2. THE FUTURE (based on your NEW CONCEPT)
Vision statement What is your business' vision statement? It should briefly —

outline your future plan for the business and include your
overall goals.
NOTE: Why / reason Be our customers’ favorite getaway place to enjoy sea view
being in business - big and sea food.
picture.
Mission statement What is your business' mission statement I.e. how will you —
achieve your vision?
474863605.docx_2020
NOTE: How will you To sell delicious and remarkable seafood and beverage to
achieve / meet your consistently provide our customers with impeccable service
vision by demonstrating warmth, graciousness, efficiency,
knowledge, professionalism and integrity to our work.
To have every customer who comes through our door
greeted or acknowledged within 20 seconds, and thanked at
least once for allowing us to serve, and to leave impressed.
To provide all who work with us the tools to be their best in
a friendly, co-operative, and rewarding environment.
To keep our concept fresh, exciting and on the cutting edge
of the hospitality industry.
To be a giving member of the mosman area and use our
Restaurant and to improve the quality of life.
Goals/objectives What are your short, medium & long term goals? What —
activities will you undertake to meet them? List minimum 3
short / medium and 2 long term goals / objectives in the
below table.
Action plan table What are the business milestones that you need to —
complete starting from today? When do you expect to
complete them? Who is responsible for delivering this
milestone? List at least 3 business milestones - use
below table.
Please note: This table does not include sustainability
milestones as they are listed in the sustainability section
above.
Goals/objectives - Short - medium goals
Goals / Objectives (SMART) Planned activities in KPI’s (measure) Evaluation /

order to achieve the Monitoring Method
goal(s)
serving good customer service and Following the SOP, Feedback from the Keeping the record and
receive less than 10% for the first training staff, employee, manager reviewing the report
6 months monitoring staff and customer, and
report book
serve good products and receive Following the SOP, Feedback from the Keeping the record and
complaints less than 20% for the training staff, employee, manager reviewing the report
first 6 months monitoring staff, and customer and
474863605.docx_2020
reviewing report book
Goals/objectives - Long term goals / objectives
Goals / Objectives (SMART) Planned activities in KPI’s (measure) Evaluation /

order to achieve the Monitoring Method
goal(s)
Increasing profit for 40-50% for Reviewing the sales report sales Always tracking the report
the first year report and budgeting
report
Action plan table - Business Milestones
Milestone Date of expected Person responsible

completion
[What are the business milestones that you need to complete [When do you [Who is responsible for
starting from today?] expect to complete delivering this
them?] milestone?]
1 training and have a solid team that can support the restaurant August 2020 manager
2 gain repeat customer December 2020 Every staff
3 have a positive cashflow June 2021 Every staff especially

senior manager and
manager have to
monitoring the
performance of the staff
474863605.docx_2020

Business Plan Ellen

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Business Plan Ellen

Uploaded by

Copyright:

Available Formats

ADVANCED DIPLOMA of Hospitality

A 2 – BUS PLAN | 1. The Business / Future

Candidate Name(s): Ellen Listya Riyanti

Student ID number: 20052324

Assessor Name: Martin Zgraggen

Due Date: 26th march 2020

-BUSINES DETAILS: Business purpose, Business size, Operating history,

-BUSINESS PREMISES: Business location, Buy / lease

-ORGANISATIONAL CHART: Organisational chart

-INNOVATION: Research & Development / innovation activities, Intellectual property strategy

-RISK MANAGEMENT: Risk management table

-LEGAL CONSIDERATIONS: Legal considerations

-Vision statement, Mission statement, Goals / objectives, Action plan table

ASSESSMENT TASK OUTLINE / DESCRIPTION:

1. THE BUSUINESS (page 2-14)

Question Explanation More information

Main business purpose is to bring up a new concept into the

Business size Number of employees? Estimated/actual annual turnover? —

There’s a increasing number on the staff which we add 3 Current concept :

Gunners barracks was constructed in 1873 and is of national

Question Explanation More information

Gunners Barracks https://abr.business.go

Current operation: Gunners barracks https://abr.business.go

New Concept: Oceana barracks

It is an Australian private company

21 164 491 436

Question Explanation More information

PS: Applicable if you 164 491 436

Not currently registered to GST

Current operation: https://gunnersbarracks.com.au/

New Concept: Oceana Barracks

(Tipp: access Australian Business Licence Information Service - https://ablis.business.gov.au/pages/home.aspx )

Question Explanation More information

Gunners barracks is located in End of Suakin Drive, Georges

NOTE: Rent can be Rent / lease per month:

(Tipp: Access Commercial Real Estate https://www.commercialrealestate.com.au/for-lease/?kw=Restaurant&bb=-

ORGANISATIONAL CHART (based on NEW Concept)

Question Explanation More information

Figure 1: Organisation The organisation chart is a quick way of representing —

Nicholas Nathan Darling

bartender Cuisine demi pastry demi

MANAGEMENT and OWNERSHIP (based on CURRENT Concept)

Question Explanation More information

Manuel spinola as the CEO of grand pacific group

Question Explanation More information

Details of As the owner(s) / senior manager, will you be running the —

As a senior manager I will running the business together

Experience What experience do the business owner(s) / senior —

As a senior manager I am a enthusiastic and hard working

Question Explanation More information

I will select or choose some from the current staff members

Yes, there always be a training program to the staff either

Question Explanation More information

The supervisor must write the report monthly about the

CURRENT STAFF (based on CURRENT Concept)

Job Title Name Expected staff Skills or strengths

Job Title Name Expected staff Skills or strengths

REQUIRED STAFF (based on NEW Concept)

Job Title Quantity Expected staff Skills necessary Date required

Head Chef 1 4-5 years Min Certificate IV in commercial 20 june 2020

Job Title Quantity Expected staff Skills necessary Date required

FOh manager 1 4-5 years Min diploma in hospitality 27 june 2020

PRODUCT / SERVICE (based on NEW Concept)