Assessment - Case Study
Learner assessment guide and evidence:
This assessment requires you to complete a roster and calculate timesheets within commercial time constraints.
Case study:
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 workd Tuesday to Saturday from 12:00 to 16:00 and 20:00 to 24:00 each day. Gia's hours are already shown on the schedule and roster.
Casual and part-time staff, who are all food and beverage attendants, grade 2, share 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 commitment
5. Hong: casual, works any shifts
6. Dragi: casual, can't work Tuesday nights
7. Rosie: part-timer 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.
|
Level
|
Classification
|
Minimum weekly wage
|
Minimum hourly wage
|
|
2
|
Food and beverage attendant, grade 2
|
$720
|
$19.50
|
|
3
|
Food and beverage attendant, grade 2
|
$745
|
$21.00
|
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
Using the productivity standard outlined in the case study scenario, determine how many staff you need at each hour of the day.
Record your answer on the China Bar: Hourly projection of sales table.
Transfer this information to the China Bar: Planning schedules.
Allocate shifts according to the schedule requirement, 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
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.
Attachment:- Assignment File.rar