Develop and Inplement Operational Plans
Develop and Implement Operational Plans
|Student Name |: Chunghyun Eun (Silver) |
|Student Number |: 8104639411 |
|Subject Name |: Develop and Implement Operational Plans |
|Subject Number |: SITXMGT002A |
|Assessor Name |: Jeremy Kay |
1. Identify workplace problems and needs for improvement.
As the business, basic purpose of the Hospitality industry gives satisfaction to customers to make a profit as the same time. As a TAFE Canteen need to maintain high profitability though provides a good quality of food and service, if they are having problems, all the staff should discuss the solution must be reached. The following three issues are problems that appear prominently in TAFE Canteen.
• Not many customers on dinner time
• Speed of service is not good
• Food quality is not good
From the data of market research, almost customers answered they have not had dinner in canteen (only just more than 150, less than 200 customers use on dinner time), more than 600 student answered speed of service is so slow and almost 900 customers answered food quality is poor. These points of issues can be an obstacle to the development and success Canteen business at TAFE. This report going to provide the requirements for improves service of Canteen.
The improvement of Canteen will be required;
• Provide new menu based on trend and healthy food
• Promotion for dinner time (make advertisement, brochure, poster and card)
• Re-train the staff to improve their ability for response patron’s needs
• Increase the net profit for reach management’s expectations
2. Develop scope and objectives of
|Student Name |: Chunghyun Eun (Silver) |
|Student Number |: 8104639411 |
|Subject Name |: Develop and Implement Operational Plans |
|Subject Number |: SITXMGT002A |
|Assessor Name |: Jeremy Kay |
1. Identify workplace problems and needs for improvement.
As the business, basic purpose of the Hospitality industry gives satisfaction to customers to make a profit as the same time. As a TAFE Canteen need to maintain high profitability though provides a good quality of food and service, if they are having problems, all the staff should discuss the solution must be reached. The following three issues are problems that appear prominently in TAFE Canteen.
• Not many customers on dinner time
• Speed of service is not good
• Food quality is not good
From the data of market research, almost customers answered they have not had dinner in canteen (only just more than 150, less than 200 customers use on dinner time), more than 600 student answered speed of service is so slow and almost 900 customers answered food quality is poor. These points of issues can be an obstacle to the development and success Canteen business at TAFE. This report going to provide the requirements for improves service of Canteen.
The improvement of Canteen will be required;
• Provide new menu based on trend and healthy food
• Promotion for dinner time (make advertisement, brochure, poster and card)
• Re-train the staff to improve their ability for response patron’s needs
• Increase the net profit for reach management’s expectations
2. Develop scope and objectives of
References: • Hospitality Training workbook SITXMGT002A Develop and Implement Operational Plans. • Class Handout – Mission and Vision Statements, How to Write an Action plan, SWOT Anlysis Template, Milestone Charts