BUSINESS CASE STUDY TEMPLATE

Complete this template for the business that you have chosen for Assessment Task 2.1. Remember
to use the Operational Policy too.

Business background
Include the name of the business, background information such as the main purpose of the business,
type of cuisine and service, where it is located and any other relevant information.
Business Name: ABC corner
Type: Café
Address: ABC street
Operational hours and shifts

Working days Breakfast Lunch Dinner

Sunday 7AM-11AM 12PM-3PM 6PM-9PM

Wednusday 7AM-11AM 12PM-3PM 6PM-9PM

Thursday 7AM-11AM 12PM-3PM 6PM-9PM

Friday 7AM-11AM 12PM-3PM 6PM-9PM

Saturday 7AM-11AM 12PM-3PM 6PM-9PM

Staffing

Name of staff Position Normal Shift Hourly rate/

Award
1. Mr.ABC Full-time head chef Normal hours $25.00

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 2. Mr. XYZ Full-time Sous Normal hours $23.00
chef
3. Mrs. AAA Casual chef Evening shift
$25.86
4. Mr. Good Apprentice chef Normal hours $19.00
5. Mrs. QWERTY Helper Normal hours $25.40

Availability and commitments

Name of staff Availability Week Availability Week Availability Week

1 2 2
1. Mr. ABC All shifts All shifts All shifts
2. Mr. XYZ All shifts All shifts All shifts
3. Mrs.AAA Unvavailable on Unavailable on Unavailable on
Sunday 8am- Sunday 8am- Sunday 8am-
10am 10am 10am
4. Mr. Good All Shifts All shifts Unavailable on
Thursday
5. Mrs. QWERTY All Shifts All Shifts All Shifts

Skill set
Name of staff Skills Duties
1. Mr. ABC Oversee and monitor the work of a Enforce the resort's regulations,
significant area or topic of the processes, and opening system.
business underneath the authority
of senior executives, and manage
personnel to guarantee they
perform out its obligations in the
appropriate area of a hotel; and
Enforce the resort's regulations,
processes, and opening system.

2. Mr.XYZ Someone that has finished an 1. supervising or teaching

apprenticeship or obtained a kitchen staff
trade exam in cookery, 2. Inventory management
butchering, bakery, or pastries and procurement
cookery and who practices any 3. general and special
one of the accompanyings: activities, such as
• general and specialist kitchen employee
responsibilities, such as supervision or
supervising or teaching kitchen

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 staff; or instruction
• inventory management and
procurement
• general and special activities,
such as kitchen employee
supervision or instruction; or
• purchasing and inventory
control
3. Mr. Good Commis chefs or comparable who Involve in cookery, pastry,
have finished an apprenticeship or pastries preparing food, or
completed the relevant trade exam
and is involved in cookery, pastry, butcher activities is referred to
pastries preparing food, or as a cook
butcher activities is referred to as
a cook (tradesperson) level 3.

4. Mrs. QWERTY The title "kitchen attendant grade supervision, coaching, and
3" refers to employees who are coordinating of lower-level
already completed the required
degree of training, along with a kitchen attendants.
supervisor program, and is
responsible for the supervision,
coaching, and coordinating of
lower-level kitchen attendant.

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 This document is Business case study template
It is part of the supporting assessment resources for Assessment Task 2 of SITXHRM002
5. Mrs.AAA Cookery, baking, pastry preparation, Cookery, baking,
or slaughtering chores are performed pastry preparation, or
by somebody who has completed an slaughtering chores
apprenticeship or completed the
necessary trade examination.

Social and or cultural considerations

Mrs.AAA is not available on Sunday

morning for 8-10 since she needs to attend
the religious ceremony

Expected customer traffic

Day Time Expected traffic Staff
required
Thursday 7-11 AM 15 2
12 AM- 3PM 25 3
6-9 PM 30 3
Friday 7-11 AM 15 2
12 AM- 3PM 25 3
6-9 PM 40 4
Saturday 7-11 AM 25 3
12 AM- 3 PM 15 2
6-9 PM 50 6

Sunday 7-11 AM 25 2
12 AM- 3 PM 30 3
6-9 PM 30 4
Wednesday 7-11 AM 20 2
12 AM- 3 PM 25 3
6-9 PM 30 3

SITXHRMT002
This study source Roster
was downloaded staf
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 This document is Business case study template
It is part of the supporting assessment resources for Assessment Task 2 of SITXHRM002

SITXHRMT002
This study source Roster
was downloaded staf
by 100000771020227 from CourseHero.com on 12-10-2022 21:03:51 GMT -06:00 5

https://www.coursehero.com/file/148026167/Business-Case-Study-Templatedocx/
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