Assessment

Manage personal work priorities and professional

development
BSBWOR501

Student Name Thomas

Student ID GBC160391 Term 4 Year 2018

Class Trainer
Hasan Alam
Name

Result NYC C

I declare that all work completed in this assessment is my own.

Student Signature Date 9/08/2018

Jobs description

Barista

Barista Job Responsibilities:

Have a very well knowledge about coffee and ensure presented good quality coffee for customers. Promotes coffee
consumption by educating customers; selling coffee and coffee grinding and brewing equipment, accessories, and
supplies; preparing and serving a variety of coffee drinks, along with pastries and cookies.
 

Barista Job Duties:

 Welcomes customers by determining their coffee interests and needs.

 Educates customers by presenting and explaining the coffee drink menu; answering questions.
 Sells coffees and coffee grinding and brewing equipment by explaining differences in coffee beans and coffee
preparation machines; demonstrating how brewing equipment operates.
 Prepares and sells coffee drinks by following prescribed recipes and preparation techniques for coffee drinks, such
as, expresso, expresso lungo, latte, cappuccino, flat white, piccolo, macchiato, and etc.
 Generates revenues by attracting new customers; defining new and expanded services and products.
 Maintains inventories by replenishing coffee bean supply; stocking coffee brewing equipment; maintaining supplies,
pastries, and cookies for coffee bar.
 Keeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies;
performing preventive maintenance; calling for repairs.
 Maintains safe and healthy work environment by following organization standards and sanitation regulations.
 Improves quality results by studying, evaluating, and re-designing processes; implementing changes; maintaining
and improving the appearance of the store and coffee bar.
 Updates job knowledge by participating in educational opportunities; reading coffee, retail trade, and food service
publications; maintaining personal networks.
  Enhances coffee shop reputation by accepting ownership for accomplishing new and different requests; exploring
opportunities to add value to job accomplishments.

Business Goal

Product – We aim to serve the best quality and most interesting varieties of coffees, teas, espresso drinks and
accompaniments at all times to everyone.
Service – We strive to treat our customers respectfully as our guests; we intend to offer our guests service that is prompt,
efficient, friendly, and relaxed.
Atmosphere – We will provide a pleasant, welcoming environment, and will maintain a clean and attractive coffee house
at all times.
Work Environment – We want to be a great place to work. We aim to create a positive, respectful workplace and to
empower our staff to be themselves and to achieve their fullest potential.

Equipment

Coffee machine

Milk fridge

Coffee tools

Tables, chairs, and etc.

Ensure policies and procedures are implemented as per the Work Health and Safety Injury
 Investigate workplace hazards and ensure corrective actions are implemented

 Ensure areas of responsibility comply with WHS legislation and injury management policies and procedures

 Provide a consultative process for communication of WHS information allowing employee input into WHS issues

 Ensure staff are appropriately trained in WHS, standard work method statements and risk assessment

 Facilitate the preparation of standard work method statements with employees and ensure alltasks are conducted
in a manner consistent with the standard work method statements.

 Ensure standard work method statements are reviewed annually

 Provide advice and assistance on WHS issues within the unit and ensure workplace

 inspections are carried out as per schedule produced by the WHS Committee

 Monitor contractor WHS performance within area of responsibility

 Report WHS achievements and activities as required

Appendix 1 – Work Plan

Person
Work activity Description Goal/s KPIs Timeframe responsible
Opening shop Set up all the table inside and outside Shop ready to start 5.30am- 6am Barista and
and set up the in the morning manager shop
shop Put on the sign of coffee brand

Set up coffee Turn on coffee machine and warm it up. Ready to sell coffee 6am-6.30am Barista
machine in the morning
Set up all the milk and jug milk to start.

Set up pastry Display cakes, sweet and bread. Ready to serve for 6.30am-7am Barista and
and all sweet customer in the manager
morning

Set up all kitchen Turn on gas and all stoves Ready to take order 6am-6.30am Chef and
stuff and do breakfast kitchen staff
Get ready all vegies and preparing food

Staff ready to Taking order and service customers table Take care of all 6.30- close Manager and
start customers and make floor staff
them happy

Keep stable and Make sure everything going good without Managing all staff 2.30pm-3pm Manager,
smooth during complain and close on time and everything barista and floor
work time under control from staff
start to close
Appendix 1– Professional development plan

Name Thomas

Date of 29 July 2018 Date to be reviewed 1 August 2018

development
 Discussed with mentor/colleague  Discussed with manager
Name: Winnie Name: Denny

Professional development opportunities/ training

Timeframe Description of opportunity/training Skills/ competency to develop
Every week Opportunity to develop skills in taste coffee and how The training will develop skills of the coffee and keep
to make a good coffee for customers the quality of the coffee

Every second weeks Training how to maintain the coffee machine and Develop skills of knowledge about the coffee machine
of the month keep good clean for the machine including the way to and how to maintain all different machines.
cleaning and good chemical for clean the machine
groups.
Timeframe Description of opportunity/training Skills/ competency to develop
Once a week every How to deal with all problem about coffee and Build skills and knowledge to solve all problem
month complain from customers whenever come up and answer question about coffee
from customers.

Every month What is the benefits of having coffee every days and Building knowledge about all aspect of the coffee and
what is the effect in our life the benefits to educating all customers.

Networking activities
Timeframe Description of networking activities Opportunity/professional advantage
Every weeks Always practice and get new skills of the coffee Build confident and practice how to create own brand
maker. coffee in industry coffee.
Timeframe Description of networking activities Opportunity/professional advantage
Every month Join in barista community and active in every events Opportunity to be leader or coffee judge in any coffee
competition

Every year Attend in coffee community to get all information in Keep updating with information about coffee and
coffee industry. always update with new technology in coffee industry.

Any events every Always attend and keep in eyes of any coffee events Keep good relationship and expend all aspect
year to build skills and make relationship with professional business in café industry.
people in coffee industry.

Journal

The strongest business plans always include all or most of the components described below, our goals is to
open our new restaurant and develop our menu and as well as all the service include the decoration for our
restaurant, the things that we need to prepare are include :
- Brand cover
 Include your logo (even if it’s not finalized), the date, and your name.
- Concept
Describe your restaurant concept and get the reader excited about your idea. Go into detail about the
food you’ll be serving, inspiration behind your concept, and an overview of service style. Define clearly
what will be unique about your restaurant.
- Sample menu
The menu is the most important touchpoint of any restaurant’s brand, so this should be more than just
a simple list of items. Incorporate your logo and mock up a formatted menu design
- Target market
Who is going to eat at our restaurant? What do they do for a living, how old are they, and what’s their
average income? Once we described them in detail, reiterate why our specific concept will be
appealing to them.

The learning style that we can apply in our plan development is “The visual learner”

 As a business leader, engage our self by telling a story. Paint a picture or a visual map of how we will achieve our
business goals. For example, if we want to leverage capital by a specific date, draw a map of how we will do that
by including visuals of all the items or information we will need. In addition, if we want to appeal to other business
leaders, try presenting the information we have learned about our industry in a visual presentation or Slide Share.

As we learn information about developing our business, try to utilize videos and infographics, too. As the majority
of people learn this way, branded video content and visual representations of data can help us quantify our market
and learn what attracts consumers to our company in the process.

Opportunity
Look for opportunities that help our restaurant increase its profits, such as expanding or providing different types of
food and beverages. Taking advantage of trends related to eating healthier may mean featuring more organic
dishes or salads on our menu. Finding ways to generate more traffic during slow times, such as in the afternoon,
 may represent an opportunity for growth. Selling some of our restaurant products, such as salad dressings or
baked goods, for people to buy and take home represents an opportunity. Offering delivery services and take-out
or setting up a drive-through to meet the needs of people on the go represents another potential opportunity .

New skills to achieve goals

 Excellent customer service skills.

 Commercial awareness.
 Flexibility.
 Good interpersonal skills.
 Communication skills.
 Problem-solving skills.
 Organisational skills.
 Teamwork skills.

Plan development through networking

We try to develop the business plan through networking, through this plan we could promote our restaurant menu through the
website or others social media. Many people are like to stay at home and order for delivery food from many delivery supplier
and we could hire an IT person to create a good design of the social media to promote our restaurant concept and menu , this
is the big opportunity to increase sales and image of our restaurant

Policies and procedure for restaurant

Strictly enforce a no cell phone policy

The biggest issue for today’s employers is the use of cell phones while on duty. As a restaurant owner/operator, we must implement this policy and
strictly adhere to it. Many owners find it helpful to post a big sign in the kitchen that reads “Phone use is strictly prohibited while on duty.” Others ask
their employees to keep their cell phones in their lockers and are permitted to check their phones on their breaks. You must have this policy written
clearly in our employee handbook and signed by each employee so that they understand the violation and consequences of using their phone while on
duty.

Make sure your employees are washing their hands

One of the most important policies for a restaurant/foodservice operation to enforce is proper hand washing procedures. Place hand washing signage over
each sink, and ensure that all your employees follow it. They should be washing their hands as soon as they start their shift, as well as after eating,
drinking, smoking, going to the washroom, going on break, using their cell phone, etc.

Have a dress code

Every restaurant operation should have a dress code for their employees that reflect their brand. A dress code can also help to make each restaurant/dining
experience unique. Uniforms also help to distinguish employees from guests, and allow employees to take pride in working for your restaurant or
foodservice operation. Be very specific with your dress code. For example, your employees wear proper/clean footwear, pressed shirts, etc. Long hair
should be tied up, fingernails should be short and clean. Think about what type of image you want your operation to project to your guests, and how your
employees can represent that image.

Have a set of rules for drinking at work

Alcohol abuse can be a serious problem in any workplace, but especially in a restaurant operation that serves alcohol. Any employee serving alcohol to
guests should be properly certified and adhere to all the rules set forth by the province. But there also needs to be some sort of policy in place regarding
consumption of alcohol on the premises by your employees (whether during your employee’s shift or post-shift). For example, some restaurants require
employees to leave the establishment following their shift and return in street clothes if they wish to dine or drink in your restaurant.  Other restaurants
prohibit any employee from consuming alcohol at the restaurant. Make sure your employees have a clear understanding of what your rules and policies
are with regards to alcohol consumption.

Have “zero-tolerance” for harassment

Unfortunately, harassment, particularly sexual harassment, is often seen in the workplace. But discrimination based on race, religion, disability or sexual
orientation are equally harming. Take a “zero tolerance” stand towards harassment of any kind in your restaurant operation. Make sure each and every
single employee signs a discrimination/harassment policy, and understands your policy towards it. If you are unsure of what qualifies as harassment, take
a course. There are several that are geared specifically for the restaurant and foodservice industry. Train your managers and team leaders to deal with any
situations that arise.
 Unit Code: BSBWOR501

Unit Name: Manage personal work priorities and professional development

Task 2
Role Play Observation Checklist and Evaluation

Student Name: Winnie Class Group: Dip L&M

Assessor Name: Hasan Alam Date of Observation: Term 4 2018

Name of Role Played Signature of Participant

Participant

Insert your name Manager/Supervisor Winnie

here and student
GBC170024
number here

Insert your friends Colleague Thomas Ti

name here and
GBC170024
student number
here

Insert your friends Employee (You as a feedback Thilanhnguyen

name here and taker )
GBC180073
student number
here

Role Play Instructions:

You are required to participate in the following Role Play.

1. An employee getting feedback from a manger/supervisor and also from a colleague.

2. The individual seeking feedback will make his/her professional development plan.

Evaluation of Participants in the above role-play:

Describe briefly how the participant Evidence (explain briefly here)

demonstrated:
Establishing good relationship They know each other’s for long time as
they are working together. Greeted, made
eye contact and polite tone.

Listening skills – Did the participant ask Participants were friendly and knew their
questions, or were they saying more so respective roles clearly and they were
others would listen and follow confident. The participants used gestures,
maintained eye contact, nodded when
confirming understanding

What questions were asked? What type were It was a friendly discussion and both ends
they (closed/open ended)? What responses were comfortable to discuss the required
did the participant get? points. Both open and closed ended
questions were used.

Was agreement reached? (if relevant) Yes. Both were comfortable to discuss
certain aspects to improve in future and for
better learning.

What strengths were identified? Good communication skills, accepting

negative feedbacks, negative feedbacks
were told in a palatable manner, listened
well, accepted criticism in a positive way,
and asked to clarifying
questions/feedbacks.

What problems were identified? None

What solutions and options were identified?  Discussions to improve professional
Were they agreed and decided? developments.
 The feedback giver/seeker has:

a. Uses active listening and

questioning to seek and receive
feedback

b. used interpersonal skills

c. used verbal and non-verbal

communication skills

d. Took a collaborative and open

approach to receiving feedback
and suggestions for
improvement.

Was there any feedback on performance Yes, two persons gave feedback.
given to the participant by others?
How was it taken by the participant? Happy with the constructive feedback

Any surprises? May new things were identified in the

process of feedbacks, which will be helpful
for future guidance.

Any other comments Feedbacks are very important for planning

professional development
Comments/feedback to participant
Great role-play, well thought through and prepared
Date: Various sessions in term 4  Satisfactory 
Date and Outcome
Unsatisfactory

Assessor name: Hasan Alam

Assessor signature:

Role Play Evaluation form will be added to the relevant unit of competence as per the TASK within the Assessment
documents.