Subject Information
Course SIT50416 Diploma of Hospitality
Unit of Competency SITXHRM002 Roster Staff
Assessment Information for Student
Name of task Rostering Staff
Type of task Case Study
Task Number 2 of 2
Where you will work on your task The Gordon, in class
Time available to complete this assessment Outside of your timetabled classes Due date 14/04/2020
What you are required
to prepare, do or make Using the information and blank roster spreadsheet templates produce 3 different rosters addressing all of the requirements for each scenario.
Answer 2 questions about communicating and evaluating rosters
Specific Assessment requirements. You need to produce 3 rosters.
For all 3 rosters you will be using the Restaurant Industry Award 2010 MA000119 as your reference award.
What skills and knowledge you need to demonstrate You need to prepare 3 staff rosters that meet diverse operational requirements across three different roster periods
Demonstrate the following when preparing each of the above staff rosters:
• sufficient staff to ensure the delivery of required services within wage budget constraints
• appropriate skills mix of the team
• compliance with the Restaurant Industry Award 2010 MA000119
• completion of rosters within commercial and staff time constraints.
Develop rosters according to relevant industrial agreements and other considerations and wage budgets.
Maximise operational and customer service efficiency while minimising wage costs.
Take account of social and cultural considerations and broader organisational policies that affect staff rosters.
Present rosters in required formats to ensure clarity of information according to organisational standards.
Communicate rosters
Identify ways in which rosters and roster development processes may be improved and take appropriate action.
Your assessor will provide these resources
Blank roster spreadsheet
You (the student) will need to provide these resources Internet
Before you start this task Using a blue or black pen please complete the Student Information section on the Case study/Assignment Coversheet at the back of this assessment. Please write your full name (both first and last name), student identification number, date and sign the sheet.
Note: If questions are on Gordon online, your login is deemed as understanding and acceptance of the student rights and responsibilities and you do not need to complete the form.
To submit this task Your assessment must be submitted with the Case Study/Assignment Coversheet on the back page of this assessment. You must submit this task to your assessor via email to rsapwell@gordontafe.edu.au
Rostering Staff
For all 3 rosters you will be using the Restaurant Industry Award 2010 MA000119 as your reference award. You also need to ensure that when developing these rosters you have considered wage budgets, the skills mix of staff required along with any relevant staff social, cultural and legal considerations that can have an impact on rosters.
Roster 1
Star Function Centre
The booking dairy for the week of Monday May 10th to Sunday May 17th shows the following function bookings –
• Monday 10th May no bookings
• Tuesday 11th May 3 course lunch for 60 pax 12.30pm sit-down, 3.30pm finish
• Wednesday 12th May stand-up finger food for 80 pax 6.30pm arrival 10.30pm finish
• Thursday 13th May 3 course lunch for 30 pax 12.30pm sit-down, 3.30pm finish
• Friday 14th May 2 course dinner for 120 pax 6.pm sit-down, 11.30pm finish
• Saturday 15th May 4 course wedding for 60 pax 6.30pm sit down, 11.30pm finish
• Sunday 16th May no bookings
The staffing requirements for each day are -
• Monday 10th May - no staff required
• Tuesday 11th May - 1 bar staff and 2 F & B service staff
o Bar staff required ½ hour to setup before service and ½ hour at the end of service clean up
o 1 F & B staff required ½ hour to setup before service and ½ hour at the end of service clean up
• Wednesday 12th May - 2 bar staff and 2 F & B service staff
o 1 bar staff required ½ hour to setup before service and ½ hour at the end of service clean up
o 1 F & B staff required ½ hour to setup before service and ½ hour at the end of service clean up
• Thursday 13th May - 1 bar staff and 2 F & B service staff
o 1 bar staff required ½ hour to setup before service and ½ hour at the end of service clean up
o 1 F & B staff required ½ hour to setup before service and ½ hour at the end of service clean up
• Friday 14th May - 2 bar staff and 3 F & B service staff
o 1 bar staff required ½ hour to setup before service and ½ hour at the end of service clean up
o 1 F & B staff required 1 hour to setup before service and ½ hour at the end of service clean up
• Saturday 15th May 1 bar staff, 3 F & B service staff and 1 food runner.
o 1 bar staff required ½ hour to setup before service and ½ hour at the end of service clean up
o 1 F & B staff required 1 hour to setup before service and ½ hour at the end of service clean up
o Food runner only required 6.30pm – 10.pm
• Sunday 16th May no staff required.
You have the following staff available to roster on –
• Susan 24 years old, casual, Classification - Food and beverage attendant grade 4 (can’t work weekends due to family commitments)
• Robert 18 years old, casual, Classification - Food and beverage attendant grade 2
• Karen 19 years old, casual, Classification - Food and beverage attendant grade 3
• Liam 21 years old, casual, Classification - Food and beverage attendant grade 4
• Michelle 17 years old, casual, Classification - Food and beverage attendant grade 1
• Chris 18 years old, casual, Classification - Food and beverage attendant grade 2, (can only work Fri, Sat and Sun due to study commitments).
Develop your roster using the spreadsheet template supplied by your teacher, make sure that all the elements below are addressed -
• All staff need to have at least two rostered days off in the week.
• Staff have to be rostered to keep within the wages budget but you must maintain the required levels of staff for each day whilst addressing any individual staff social, cultural and legal considerations.
Roster sheet
• Show the start and finish times for each shift, for days that staff aren’t rostered on enter OFF in the cell of each day they aren’t working.
• For each day they are rostered on indicate what their job role is – Bar, F & B or Food runner
• For each day indicate which staff are entitled to a non-paid meal break by putting a Y in the break cell of the spreadsheet, you don’t need to schedule the actual meal break time.
Wages sheet
• Copy and paste your roster details, you don’t need to include the job role details.
• Fill in the applicable age and award classification for each staff member.
• Fill in the appropriate casual hourly pay rate as per the Restaurant Industry Award 2010 [MA000119 award for each member of staff.
• Calculate the hours worked each day for all staff members.
• Calculate total work hours for the week for each staff member.
• Calculate the normal hourly pay amount for each staff member.
• Calculate, where applicable, the number of Mon – Fri late hours worked.
• Fill in the Mon-Fri late hours pay rate for each staff member.
• Calculate, where applicable, the Mon – Fri late hours pay amount.
• Fill in the Saturday penalty pay rate for each member of staff
• Calculate, where applicable, the number of Sat penalty hours worked.
• Calculate, where applicable, the Sat penalty hour’s amount.
• Calculate the weekly gross pay for each of the staff.
• Calculate the total week wages for all staff adding %10 for casual wage on-costs.
Your total wage budget for the week is $2,500.00, you need to keep within the weekly wage budget.
Roster 2
The Star hotel roster
Using the blank roster spreadsheet provided and other information provided, write a roster representing all of the information below:
The Star Hotel is open 7 nights a week for dinner, the kitchen service times are - Mon, Tues, Weds, Thurs and Sun 6.00pm – 8.30pm, Fri and Sat. 6.00pm – 9.00pm
The dining room opens -
Mon, Tues, Weds, Thurs and Sun 6.00pm and closes 11.00pm.
Fri and Sat at 6.00pm and closes 11.30pm.
It takes one staff member a ½ hour to set-up the dining room prior to service and one staff member ½ hour to re-set the dining room at the end of service.
Sun, Mon and Tuesday are quiet and only requires 1 staff member all night and a manager.
Weds and Thurs requires 1 staff member all night, 1staff member between 7.00pm-9.00pm and a manager. 2 staff in total and the manager
Friday night requires 2 staff members all night, 1 staff member between 7.00pm – 10.00pm and a manager. 3 staff in total and the manager.
Saturday night requires 3 staff members all night 1 staff member between 7.00pm – 10.30pm and a manager. 4 staff in total and the manger.
The manager starts work at 4.00pm on Mon Tues and Sun, 3.30pm Weds, Thurs & Fri and Sat. He finishes work 1/2 hour after the dining room has closed. The manager is not used in the dining room set-up or re-set.
You have the following staff to roster -
• Peter aged 28, full time manager 38 hours/5 day week, Classification - Food and beverage supervisor
• Jamie aged 25, part-time must work at least 23 hours per week, Classification - Food and beverage attendant grade 4
• Terry aged 25, part-time must work at least 19 hours per week, Classification - Food and beverage attendant grade 3
• Susan aged 21, casual, fills in for Peter on his rostered days off, Classification - Food and beverage attendant grade 4
• Nathan aged 18, casual Classification - Food and beverage attendant grade 3 (not available on Sunday’s due to religious reasons)
• Craig aged 18, casual Classification - Food and beverage attendant grade 1
• Belinda aged 32, casual Classification - Food and beverage attendant grade 3 (not available Monday-Friday due to family commitments)
Develop your roster using the spreadsheet template supplied by your teacher, make sure that all the elements below are addressed -
• All staff need to have at least two rostered days off in the week.
• All staff have to be rostered on for at least one shift.
• The full time staff member needs to be rostered for 38 hours, the part time staff members need to be rostered for at least their noted hours and no more than 38 hours.
• Staff have to be rostered to keep within the wages budget (see below) but you also must maintain the required levels of staff whilst addressing any individual staff social, cultural and legal considerations.
Roster sheet
• Show the start and finish times for each shift, for days that staff aren’t rostered on enter OFF in the cell of each day they aren’t working.
• Iindicate who is required to have an unpaid meal break by including the meal break time on the roster. No meal breaks to be given between 7.pm and 9.pm on Mon, Tues, Weds, Thurs and Sun. No meal breaks to be given between 7.pm – 10.pm on Fri and Sat as these are the busy times. You cannot have more than 1 staff member on break at the same time, assume that the manager will fill in for staff during meal break times if required.
Wages sheet
• Copy and paste your roster details
• Fill in the applicable age and award classification for each staff member.
• Fill in the appropriate hourly pay rate as per the Restaurant Industry Award 2010 [MA000119 award for each member of staff.
• Calculate the hours worked each day for all staff members.
• Calculate total work hours for the week for each staff member.
• Calculate the normal hourly pay amount for each staff member.
• Calculate, where applicable, the number of Mon – Fri late hours worked.
• Fill in the Mon-Fri late hours pay rate for each staff member.
• Calculate, where applicable, the Mon – Fri late hours pay amount.
• Fill in the Saturday penalty pay rate for each member of staff
• Calculate, where applicable, the number of Sat penalty hours worked.
• Calculate, where applicable, the Sat penalty hours amount.
• Calculate the weekly gross pay for each of the staff.
• Total week wages for all full time / part time staff and add %40 for wage on-costs to get the final the total.
• Total week wages for all casual staff and add %10 for wage on-costs to get the final total.
• Calculate the total week wages for all staff.
Your total wage budget for the week is $4,300.00, you need to keep within the weekly wage budget.
Roster 3 - The Star Bar
Using the blank roster spreadsheet provided, write a roster representing all of the information below:
The Star Bar is open 7 nights a week –
o Mon and Tues 6pm – 9.30pm
o Sun, Weds and Thurs 6pm – 10pm
o Fri and Sat 6pm – 11.30pm.
It takes one staff member a ½ hour to set-up the bar prior to service and another ½ hour to pack up the bar after the bar closes every service period.
• Sunday night requires 1 person for setup and pack up and 1 person between 7pm - 10pm.
• Monday and Tuesday are quiet and only requires 1 staff member for the night
• Weds and Thurs night requires 1 person for setup and pack up and 1 person between 7pm - 10pm.
• Friday night requires 1 person for setup and pack up and 2 people all night, that’s 3 staff in total
• Saturday night requires 1 person for setup and pack up, 3 people behind the bar all night and one person to collect empty glasses from 8pm – 11.30pm. That’s 5 staff in total.
The following staff are required to be rostered on for the week -
o Karen 27 years old, classification - Food and beverage supervisor, part time, must work at least 25 hours but no more than 38 hours 5 days a week.
o Jamie 25 years old, classification - Food and beverage attendant grade 4, casual
o Terry 18 years old, classification - Food and beverage attendant grade 3 part-time, must work at least 16 hours but no more than 38 hours 5 days a week.
o Susan 22 years old, classification - Food and beverage attendant grade 4, casual
o Nathan 17 years old, classification - Food and beverage attendant grade 1, casual
o Belinda 23 years old, classification - Food and beverage attendant grade 3, casual (not available Monday-Friday due to study commitments)
Develop your roster using the spreadsheet template supplied by your teacher, make sure that all the elements below are addressed -
• All staff need to have at least two rostered days off in the week.
• All staff have to be rostered on for at least one shift.
• Staff have to be rostered to keep within the wages budget (see below) but you also must maintain the required levels of staff whilst addressing any individual staff social, cultural and legal considerations.
Roster sheet
• Show the start and finish times for each shift, for days that staff aren’t rostered on enter OFF in the cell of each day they aren’t working.
• For each day indicate which staff are entitled to a non-paid meal break by putting a Y in the break cell of the spreadsheet, you don’t need to schedule the actual meal break time.
Wages sheet
• Copy and paste your roster details
• Fill in the applicable age and award classification for each staff member.
• Fill in the appropriate hourly pay rate as per the Restaurant Industry Award 2010 [MA000119 award for each member of staff.
• Calculate the hours worked each day for all staff members.
• Calculate total work hours for the week for each staff member.
• Calculate the normal hourly pay amount for each staff member.
• Calculate, where applicable, the number of Mon – Fri late hours worked.
• Fill in the Mon-Fri late hours pay rate for each staff member.
• Calculate, where applicable, the Mon – Fri late hours pay amount.
• Fill in the Saturday penalty pay rate for each member of staff
• Calculate, where applicable, the number of Sat penalty hours worked.
• Calculate, where applicable, the Sat penalty hours amount.
• Calculate the weekly gross pay for each of the staff.
• Total week wages for all full time / part time staff and add %40 for wage on-costs to get the final the total.
• Total week wages for all casual staff and add %10 for wage on-costs to get the final total.
• Calculate the total week wages for all staff.
Your total wage budget for the week is $2,500.00, you need to keep within the weekly wage budget.
Answer the following questions in the questions sheet –
1) Detail how you would communicate these roster to the staff members?
2) Having developed 3 rosters identify some ways that your rosters and how you developed them can be improved?
Case Study/ Assignment Coversheet
Student Information
Student’s Name Sonam Rinchen Student ID No. 1 3 1 9 4 5 4 4
Student Rights If you have any questions about the assessment outcome you should firstly speak to your trainer. If this conversation does not resolve your concern, you can appeal the decision within ten working days of the date below by sending an email to qualityassurance@gordontafe.edu.au
Student Declaration I certify that the work completed and submitted for this assessment task is my own work and that where other people’s work or contribution is part of this assessment, it has been clearly identified in the assessment and that person’s role or source of the information has been acknowledged.
Student’s Signature Date 10.05.2020
Case Study/Assignment checklist (Assessor Use Only)
Performance and Knowledge meet by addressing the task as followed Roster
1 2 3
Each staff roster needs to meet diverse operational requirements across three different roster periods
Demonstrate the following when preparing each of the above staff rosters:
• sufficient staff to ensure the delivery of required services within wage budget constraints
• appropriate skills mix of the team
• compliance with the Restaurant Industry Award 2010 MA000119
• completion of rosters within commercial and staff time constraints.
Present rosters in required formats to ensure clarity of information according to organisational standards.
Maximise operational and customer service efficiency while minimising wage costs.
Take account of social, cultural and legal considerations and broader organisational policies that affect staff rosters.
Questions Satisfactory
Yes No
Communicating rosters to staff
Evaluating and Identifying ways in which rosters and roster development processes may be improved.
Assessment Outcome (Assessor use only)
Attempt Number ? First submission
? Second submission
? Late submission
Reasonable adjustment applied ? Not required
? Yes (briefly describe)
Outcome ? Satisfactory
? Unsatisfactory
Feedback
Assessor’s Name Signature Date