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Task 1 – Theory: Short Answer Questions SITXHRM008 - Task 1 – Knowledge Assessment Unit Code SITXHRM008 Unit Description Roster staff Assessment Type Task 1 – Knowledge Assessment Assessment Location To be submitted online By submitting this work, I declare that: · I have been advised of the assessment requirements, have been made aware of my rights and responsibilities as an assessment learner, and choose to be assessed at this time. · I am aware that there is a limit to the number of submissions that I can make for each assessment, and I am submitting all documents required to complete this Assessment. · I have organised and named the files I am submitting according to the instructions provided, and I am aware that my assessor will not assess work that cannot be clearly identified and may request the work be resubmitted according to the correct process. · This work is my own and contains no material written by another person except where due reference is made. I am aware that a false declaration may lead to the withdrawal of qualification or statement of attainment. · I am aware that there is a policy of checking the validity of qualifications that I submit as evidence as well as the qualifications/evidence of parties who verify my performance or observable skills. I give my consent to contact these parties for verification purposes. Student ID Student Name Submission Date Assessment Task 1: Knowledge Test Provide your response to each question in the box below. Q1: What are the different sources of information on industrial awards and other industrial provisions? Explain any three (3) using 60-90 words. Satisfactory = S Not Satisfactory = NS S Q2: How can you use different methods used to communicate rosters mentioned in the table? Electronic E-mail Online portals Paper-based Rosters Noticeboards Printed rosters Satisfactory = S Not Satisfactory = NS S S S S NS NS NS NS Q3: Explain the steps of processes for modifying rosters using 100-150 words. Satisfactory = S Not Satisfactory = NS S NS Q4: Answer the following questions: 4.1. Explain the following formats for staff rosters using 70-100 words. Spreadsheet format Paper-based format 4.2. What are the different inclusions of staff rosters? Write your answer using 50-70 words. Satisfactory = S Not Satisfactory = NS S S S NS NS NS Q5: What are the different factors to consider when developing wage budget for the business activity, department, or event subject to rostering? Explain any five (5) using 150-200 words. Satisfactory = S Not Satisfactory = NS S N Q6: Define the role of rosters and their importance in controlling staff costs using 100-150 words. Satisfactory = S Not Satisfactory = NS S NS Q7: What are the operational requirements of the business activity, department, or event subject to rostering? Write your answer using 100-150 words. Satisfactory = S Not Satisfactory = NS S N Q8: Outline the key elements of applicable awards and enterprise agreements mentioned in the table using 1-2 sentence. Satisfactory = S Not Satisfactory = NS S NS Leave provisions Mandated breaks between shifts Maximum allowed shift hours Standard, overtime and penalty pay rates Q9: Answer the following questions regarding industrial agreements and other considerations which impact the preparation of staffing rosters: 9.1. Explain the single or multiple awards and enterprise agreements related to staff employment using 100-150 words. 9.2. Explain the award provisions for key factors mentioned using the word-limits specified. Leave provisions (50-80 words) Mandated breaks between shifts (30-50 words) Maximum allowed shift hours (50-80 words) Standard, overtime and penalty pay rates (50-80 words) 9.3. Discuss the guidelines on the overall number of hours allocated to different staff members mentioned in the table 30-50 words each. Full-time employees: Part-time employees: 9.4. What factors should you consider when hiring/using the following? Write your answer using 150-200 words. contractors and consideration of fees permanent or casual staff Satisfactory = S Not Satisfactory = NS S S S S S S S S S NS NS NS NS NS NS NS NS NS Q10: Answer the following questions regarding organisational human resource policies and procedures which impact the preparation of staffing rosters: 10.1. How do sociocultural-friendly organisational initiatives impact the preparation of staffing rosters? Write your answer using 150-200 words. 10.2. What can organisations incorporate family-friendly initiatives into staffing rosters? Write your answer using 100-150 words. 10.3. What are the provisions for different leaves (mentioned in the table) in Australia? Write your answer using 1-2 sentences each. Carers Compassionate reasons Illness or injury Jury service Long service Maternity or paternity Rehabilitation of injured workers Study 10.4. Explain the organisational human resource policies and procedures related to the following using 100-150 words each. recreation social, cultural and skills mix of the team to be rostered. Satisfactory = S Not Satisfactory = NS S S S S S S S S S S S S NS NS NS NS NS NS NS NS NS NS NS NS Q11: Explain the system capabilities and functions of rostering software programs mentioned in the table using 1-2 sentences each. Shift scheduling Automated scheduling Employee availability management Skill and certification tracking Time and attendance tracking Reporting and analytics Satisfactory = S Not Satisfactory = NS S S S S S S NS NS NS NS NS NS Assessment Results Sheet Outcome First attempt: Outcome (make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ _______(year) Feedback: Second attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ _______(year) Feedback: Student Declaration · I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and/or links to my sources. · I have kept a copy of all relevant notes and reference material that I used as part of my submission. · I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that the work I submit may be subject to verification to establish that it is my own. · I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed. · All appeal options have been explained to me. Student Signature Date Trainer/Assessor Name Trainer/Assessor Declaration I hold: ☐ Vocational competencies at least to the level being delivered ☐ Current relevant industry skills ☐ Current knowledge and skills in VET, and undertake ☐ Ongoing professional development in VET I declare that I have conducted an assessment of this student’s submission. The assessment tasks were deemed current, sufficient, valid and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the student. Trainer/Assessor Signature Date Office Use Only The outcome of this assessment has been entered into the Student Management System on _________________ (insert date) by (insert Name) __________________________________ Unit Code: SITXHRM008Page 1 of 20 SITXHRM008 - Task 2 – Skill Test Unit Code SITXHRM008 Unit Description Roster staff Assessment Type Task 2 – Skills Test Assessment Location College - Level 6, 245-247 Castlereagh Street, Sydney NSW 2000 By submitting this work, I declare that: · I have been advised of the assessment requirements, have been made aware of my rights and responsibilities as an assessment learner, and choose to be assessed at this time. · I am aware that there is a limit to the number of submissions that I can make for each assessment, and I am submitting all documents required to complete this Assessment. · I have organised and named the files I am submitting according to the instructions provided, and I am aware that my assessor will not assess work that cannot be clearly identified and may request the work be resubmitted according to the correct process. · This work is my own and contains no material written by another person except where due reference is made. I am aware that a false declaration may lead to the withdrawal of qualification or statement of attainment. · I am aware that there is a policy of checking the validity of qualifications that I submit as evidence as well as the qualifications/evidence of parties who verify my performance or observable skills. I give my consent to contact these parties for verification purposes. Student ID Student Name Submission Date Assessment Task 2: Skills Test Skills Test: This assessment task requires the student to develop, administer and communicate staff rosters. This includes: · Developing, administering and communicating staff rosters. · Maintaining rostering records. · Evaluating rosters. Case study: Restaurant Information The Multicultural Bistro is a popular restaurant in Sydney, Australia, offering a diverse menu that includes dishes from various cultures, such as Italian, Indian, Chinese, and Thai. The restaurant's mission is to provide customers with a unique and memorable dining experience by offering excellent food, service, and ambiance. Services: · Dine-in · Take-away. · Catering services for private events Opening Hours: · Monday to Thursday: 11:00 am to 10:00 pm · Friday and Saturday: 11:00 am to 11:00 pm · Sunday: 11:00 am to 9:00 pm Operational information about the business activity or department: The Multicultural Bistro focuses on providing a unique dining experience to customers by offering a diverse menu that caters to various taste preferences. The restaurant's core activities include preparing and serving meals, taking and fulfilling customer orders, maintaining a clean and welcoming environment, and managing customer reservations and special events. Department Structure: 1. Management · Restaurant Manager (Maria) is responsible for overseeing all aspects of the restaurant, including staff management, customer service, financials, and ensuring compliance with regulations. 2. Kitchen · Head Chef (Arjun) leads the kitchen team and is responsible for menu creation, food quality, and overall kitchen operations. · Sous Chef (Li) assists the Head Chef and takes charge in their absence, helps with menu planning, and supervises other kitchen staff. · Kitchen Hand (Mei) supports the chefs by performing tasks such as cleaning, food preparation, and dishwashing. 3. Front of House · Waitstaff (Sarah and Jack) are responsible for attending to customers, taking orders, serving food and drinks, and maintaining a clean and pleasant dining environment. Event Rostering: The Multicultural Bistro occasionally caters to private events, such as birthday parties, corporate gatherings, or small weddings. When catering to these events, additional staff may be required, and existing staff may be assigned different roles to ensure smooth operation. Peak Business Hours: Based on historical data, peak business hours at The Multicultural Bistro are as follows: · Weekday lunch: 12:00 pm - 2:00 pm · Weekday dinner: 6:00 pm - 9:00 pm · Weekend lunch: 12:00 pm - 3:00 pm · Weekend dinner: 6:00 pm - 10:00 pm Additional operational considerations: · Staff training: Regular staff training sessions should be conducted to ensure that all team members are familiar with the diverse menu offerings, can accommodate special dietary requirements, and provide excellent customer service. · Inventory management: The Head Chef and Sous Chef should collaborate to manage inventory and order supplies based on demand and seasonal availability. · Health and safety regulations: All staff members should be trained to adhere to food safety regulations and maintain a clean and hygienic working environment. · Cultural considerations: The restaurant should celebrate its multicultural ethos by incorporating elements of different cultures into the decor, music, and staff uniforms. Staff members should be encouraged to share their cultural insights to enhance the overall dining experience for customers. Staff Details 1. Maria - Restaurant Manager · Background: Italian-Australian · Hourly pay rate: $35 on weekdays, $40 on weekends · Employment type: Full-time 2. Arjun - Head Chef · Background: Indian-Australian · Hourly pay rate: $32 on weekdays, $36 on weekends · Employment type: Full-time 3. Li - Sous Chef · Background: Chinese-Australian · Hourly pay rate: $28 on weekdays, $32 on weekends · Employment type: Full-time 4. Sarah - Waitress · Background: Australian · Hourly pay rate: $22 on weekdays, $25 on weekends · Employment type: Part-time 5. Jack - Waiter · Background: Australian · Hourly pay rate: $22 on weekdays, $25 on weekends · Employment type: Casual 6. Mei - Kitchen Hand · Background: Thai-Australian · Hourly pay rate: $20 on weekdays, $23 on weekends · Employment type: Part-time Staff Availability · Maria - Available all days, prefers no more than 45 hours per week. · Arjun - Available all days, prefers no more than 50 hours per week. · Li - Available all days, prefers no more than 45 hours per week. · Sarah - Available Monday, Wednesday, Friday