Reference no: EM133172544

Case Study

Scenario

APC International Food Pty Ltd is an international food company and provides Asian foods over the world. The company has numerous restaurants in most Asian countries and also sells processed food as well.

As Australia is known for its strong and efficient regulatory environments, providing a business-friendly environment, the company is planning to penetrate the Australian market as a base for the Oceania market.

APC International has now established a head office in Brisbane Australia, and is going to open up arestaurant to test the Australian market for the next 12 months. The company has now hired you asCOO (Chief Operating Officer) and requested that you open up the restaurant in 2 months. The company has completed the following:

• Lease contract
• Interior/Exterior designs
• All kitchen equipment purchased
• Tables/chairs purchased in the dining area
• POS (point of sales) system purchased and ready for operation

Therefore, the company has asked you to establish the operating plans for the restaurant ONLY. (No processed food products, only dine-in customers) and you need to consider the following:

• Human resource (Chef, cook, hall manager, supervisor, serving employees etc.)
• Food supplies (Vegetables, meat, ingredients, sources etc.) Equipment supplies
• Budgeting for 15 months (opening preparation costs and a 12-month period operating costs)

As you are the COO in the head office in Australia, you will have four supportive managers as follows:

• Accounting Manager
• Human Resource Manager
• Supply Chain Manager
• Customer Service Manager

For their serving employees, they receive base salary and incentives for add-on sales and upselling.

Question 1:

Identify 5 internal and 5 external stakeholders in the scenario 

Question 2:

From Question 1, you need to shortlist relevant stakeholders to discuss the following resources. Who should you discuss with? 

Budgeting items	Stakeholders (one or morestakeholders)
Operating capital
Vegetables and meat supplies
Hiring servicing employees
Orientation and training

Question 3:

You are about to conduct a feasibility analysis and need to complete budgeting. You need more information to estimate financial resources for the following items accordingly. 

Items	Relevant evidences	Stakeholders (one or more)
Sales forecasting	Restaurant market information
Wages for serving employees	Hospitality industry award
Advertisement in social media	Quotation from social media

Question 4: 

Part A - Human resource arrangement

From your feasibility analysis, you have concluded the following:

• One serving employee can serve up to 50 customers.
• Sales estimated as $40 per person

Expected number of customers: 

• Weekdays - app 800 per day
• Fridays to Saturdays - app 1000 per day Sundays - app. 500

Operating hours:                               

• Mondays to Saturdays - 11am to 8.30pm 
• Sundays - 11am to 7pm

The restaurant has hired 14 full-time serving employees and 10 casual employees. How do youallocate casual employees when the full-time workers are scheduled as follows? (Note: Full timeemployees have a maximum of five working days and the total number of full- timers per week is 70).

Required: Complete the following table to answer this question.

Days	Expected No.of customers	Required servingemployees	Full timeworkers	Casual workers
Monday	800	16	10
Tuesday	800	16	10
Wednesday	800	16	10
Thursday	800	16	10
Friday	1000	20	12
Saturday	1000	20	12
Sunday	500	10	6	4

 

Part B - Supply Management

The company has the following policies for food supplies:

• Vegetables are to be delivered three times in a week, however no consecutive days e.g., if a delivery made on Mondays, Vegetables cannot be delivered on Tuesdays).
• All kinds of fish and meats are to be delivered every day.
• Drinks are to be delivered once per week.
• No delivery are made on Sundays.

Required: Complete the following table to arrange delivery plans:

Days	Vegetables	Fish & meat	Beverage
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday

Part C

For the opening ceremony, you consider a marketing agency to conduct the ceremony. Explain the benefits of outsourcing for a company event and why the company should use the marketing agency?

Question 5:

Describe appropriate policies and procedures for the recruitment process.

Question 6:

In order to achieve expected sales volume: $40 per customer, excellent hospitality service skills arerequired. Establish at least 5 appropriate Key Performance Indicators for serving employees.

Question 7:

Due to the nature of the business, chefs and serving employees are important. In Australia, the hospitality industry shows 8% absenteeism. As their sales are directly linked to staff performance, you must develop a backup plan for unexpected staff leave such as sick calls, no shows etc.

Therefore, you have considered the following option and provide advantages and disadvantages. 

• Use of labour hire agency

Opinion
Advantages
Disadvantages

Question 8:

Your restaurant has the following operating hours.

The HR manager and accounting manager advised you that with the new proposed operating hours,your company will need less human resources as follows:

Days	Open	Close
Monday	11:00 AM	8:30 PM
Tuesday	11:00 AM	8:30 PM
Wednesday	11:00 AM	8:30 PM
Thursday	11:00 AM	8:30 PM
Friday	11:00 AM	8:30 PM
Saturday	11:00 AM	8:30 PM
Sunday	11:00 AM	5:00 PM

Current human resource: 14 full time serving employees and 10 casual employees New proposed operating hours: 20 part time employees and 5 casual employees

With the new proposed operating hours, expected customers on Sundays are to be increased to 700.

	Lunch		Dinner
Days	Open	Close	Open	Close
Monday	11:00 AM	3:00 PM	5:00 PM	9:00 PM
Tuesday	11:00 AM	3:00 PM	5:00 PM	9:00 PM
Wednesday	11:00 AM	3:00 PM	5:00 PM	9:00 PM
Thursday	11:00 AM	3:00 PM	5:00 PM	9:00 PM
Friday	11:00 AM	3:00 PM	5:00 PM	9:00 PM
Saturday	11:00 AM	3:00 PM	5:00 PM	9:00 PM
Sunday	11:00 AM	3:00 PM	5:00 PM	9:00 PM

Required: Complete the following table to explain the benefits of new proposed operating hours.

Cost involved issues	Expected Outcome
Human resource costs
Unexpected staff leave

Question 9:

You have been contacted by the POS system company and were introduced to a self- ordering kiosk andfresh food management system. Most restaurants are suffering from wasting food due to poormanagement and approx. 20% of food supplies are usually wasted.

Required: Research self-ordering kiosks and fresh food management systems and recommend why these systems should be adopted.

System	Benefits	Relevant resources affected
Self-Ordering Kiosk
Fresh food management

Question 10:

Design a proposal template for resource requirements.