Reference no: EM132623631

Assessment task : Case Study
This Assessment requires you to conduct 2 Case studies and follow all instructions.

Instructions for students:
There are two case studies which you are required to complete.
Case Study (I)- This case study requires you to complete a roster and calculate timesheets within commercial time constraints.
You are required to:
- Read the case study scenario.
- Complete Task 1 and Task 2.
- Answer all the questions.
- To demonstrate competency in completing a roster within appropriate commercial time constraints you must complete both the tasks In

Case Study (II)- This case study requires you to complete a roster and respond to short-answer questions.
You are required to:
- Read the case scenario
- Complete Task 1 and Task 2
- Answer all the questions
- To demonstrate competency in completing a roster within commercial time constraints, Task 1 should be completed in

Planning the assessment
- Recommended date for assessment: [Trainer to provide]
- Access all resources mentioned in required resources either printed copies or access via the internet
- Time required for assessment: 16 hours over 4 sessions (4 hours per session)
- Your assessor will set a time to provide feedback
Evidence submission:
- Documentation can be submitted electronically or paper-based.
- Your assessor will record the assessment outcome on the assessment cover sheet.

AT3- Case Study (I)
China Bar is an inner-city bar trading from 11 am to 11 pm, Tuesday to Saturday inclusive. Your main trade is in beverages, but you also have a limited bar snack menu. Tuesday night is ‘happy hour'.

Staffing
The China Bar abides by the Hospitality Industry Award. Refer to this award when rostering and calculating your timesheets.
Gia is your full-time staff member (a food and beverage attendant, grade 3) who works Tuesday to Saturday from 12:00 to 16:00 and 20:00 to 24:00 each day. Gia's hours are already shown onthe schedule and roster.
Casual and part-time staff, who are all food and beverage attendants, grade 2, share the remaining hours. Their details are as follows.
1. Jenni: part-time, guaranteed ten hours per week
2. Don: casual, works Friday and Saturday only
3. Lily: casual, works any shifts
4. Pania: casual, doesn't work Friday nights due to religious and family commitments
5. Hong: casual, works any shifts
6. Dragi: casual, can't work Tuesday nights
7. Rosie: part-time, guaranteed ten hours per week
8. Tina: casual, works any shifts

Productivity standards
Each food and beverage attendant can handle a maximum of $300 per hour in bar sales, i.e., one employer for each $300 in sales. You require a staff member to start one hour prior to opening and stay back one hour after closing.

Minimum wages
The rates from the Hospitality Industry Award are updated periodically. For this reason, base your responses on the rates provided for you. This may be different to the actual Hospitality Industry Award rates current at the time of assessment.

Employees will be entitled to the following additional penalty for work performed at the following times.
a) Monday to Friday - 7.00 pm to midnight: 10% of the standard hourly rate per hour or any part of an hour for such time worked within the said hours;
b) Monday to Friday - midnight to 7.00 am: 15% of the standard hourly rate per hour or any part of an hour for such time worked within the said hours.

Meal allowance
An employee required to work overtime for more than two hours without being notified on the previous day or earlier that they will be so required to work must either be supplied with a meal by the employer or be paid an allowance of $12.75.

Broken periods of work
Employees other than casuals who have a broken workday must receive an additional allowance as follows.
• Where the time between periods of work is two hours and up to three hours, an allowance per day equal to 0.33% of the standard weekly rate; or
• Where the time between periods of work is more than three hours, an allowance per day equal to 0.5% of the standard weekly rate.

Task 1: Roster staff
• Go to Appendix 2 and complete the task.
• Using the productivity standards outlined in the case-study scenario, determine how many staff you need at each hour of the day.
• Record your answers on the China Bar: Hourly projection of sales table.
• Transfer this information to the China Bar: Planning schedules.
• Allocate shifts according to the schedule requirements, taking into account staff availability.
• Transfer the shifts from the staff schedules to the China Bar: Roster sheet. Total the hours for each staff member and the roster period.
• Proofread your roster to check that you have the exact number of people on at each hour of the day according to the hourly projection of sales, and that you have abided by the Hospitality Award conditions and the availability of staff.

Task 2: Complete timesheet
• Go to Appendix 3 and complete the task.
• Complete three timesheets: one for Gia (full-time staff member) and one part-time and one casual staff member of your choice.
• The rates from the Hospitality Industry Award are updated periodically. For this reason, base your responses on the rates provided for you. This may be different to the actual Hospitality Industry Award rates current at the time of assessment.

AT3- Case Study (II)
The Cosy Chalet ski resort has motel-style accommodation. It employs 12 part-time room attendants working five-hour shifts, or longer if required. Part-time staff are guaranteed a minimum of ten hours' work per week, with a maximum of 60 hours over a two-week period. There are two casual guest room attendants (GRAs) for increased flexibility. They are not guaranteed any hours.
The housekeeping department is open from 07:00 to 17:00 hours and must have at least two GRAs on at 07:00 and two staff available until 17:00.
Where possible, the resort tries to keep at least two RDOs together within the week and spread the work and shift times as evenly as possible between part-time staff. Anyone working more than five hours needs a break.
Staff names and positions are printed on the roster. This roster is for GRAs only and does not include supervisory staff.
The total labour cleaning hours and GRAs are rounded up to the nearest whole figure.

Task 1: Create roster
• Go to Appendix 4 and complete the roster.
• Using the productivity standards outlined in the case-study scenario, determine the total labour cleaning hours and number of guest room attendants (GRAs) for each day.
• According to the productivity and demand requirements, create a roster for the week.
• Proofread your roster to ensure you have abided by the Hospitality Industry Award conditions and the requirements of the organisation.

Task 2: Question and answer
• Refer to the case-study scenario and your response to Appendix 4, Task 1.
• Refer to the Hospitality Industry Award when answering the questions.
• Answer all questions.

Q1: List five factors that could influence how many GRAs are rostered on each day.

Q2: Are part-time employees eligible for overtime? Explain.

Q3: What penalty rate would a part-time employee receive on a public holiday?
Q4: What is the difference between a penalty and an allowance?

Q5: Penalty rates are not cumulative. What does this mean?
Q6: One of your GRAs accidentally broke a lamp in a guest room when cleaning it. Can you deduct these damages from their pay? Explain.

Q7: One of your GRAs rostered on has had to have emergency surgery and won't be in for two weeks. What options do you have to cover the roster?

Q8: If you need help with understanding an industry award, where can you go for assistance?

Q9: What are your record keeping obligations as outlined by the Fair Work Act?

Assessment task 4: Scenario
This assessment requires you to complete a roster in consultation with others.
The Venetian is a small cocktail lounge in a hotel. This weekend they are open for a private function from 11 am to 11 pm, Saturday and Sunday inclusive.
You need to put together a roster for the two-day period. The Venetian abides by the Hospitality Industry Award.

Venetian employees
1. Sam: casual, doesn't work Sunday mornings due to religious and family commitments.
2. Alex: casual, can't work Saturday mornings due to sport commitments. Has requested fivehour shifts where possible to help pay for a student loan.
3. Lee: part-time, guaranteed minimum eight hours per weekend.
4. Kerry: casual, can't work before 1 pm on weekends. Has requested annual leave for the Saturday.
5. Mannie: full-time manager, requests to be rostered from 1200 to 1600 and 2000 to 2400 each day to supervise other staff and oversee the function.
You require a staff member to start one hour prior to opening and stay back one hour after closing.
There must be a minimum of two employees rostered between 12 noon and 11 pm for security purposes. Both Kerry and Lee need to work under supervision of either Sam or Mannie.

Task 1: Complete roster
• Go to Appendix 5 and complete the task.
• Each group member should assume the role of either Sam, Alex, Lee or Kerry.
• Use the information provided in the scenario to prepare staff schedules and a suitable roster to meet the requirements of the organisation, legislation and the Hospitality Industry Award.
• Consult with other group members about their availability to work.
• Consider any leave requirements, socio-cultural-friendly or family-friendly initiatives.
• Record your roster in the templates provided.
• Discuss and confirm the completed roster with group members. During your consultation, discuss opportunities to improve the rostering process.
• Make any adjustments if required.

Task 2: Question and answer

• Answer all questions.

Q1: What changes (if any) did you need to make to your roster following consultation with group members?

Q2: During your consultation with group members, did you identify any opportunities to improve existing processes? If so, explain what they are.
Q3: In Task 1, you communicated verbally with group participants. What other methods can you use to communicate rosters?

Q4: Would you approve Kerry's annual leave request? Why or why not?

Attachment:- Assessment task - Case Study.rar