Business Plan Hospitality Management - Assessment Answer

November 26, 2018
Author : Sara Lanning

Solution Code: 1GIC

Question: Business Plan Hospitality Management

This assignment is related to ” Business Plan Hospitality Management” and experts at My Assignment Services AU successfully delivered HD quality work within the given deadline.

Business Plan Hospitality Management

Case Scenario/ Task

Identify describe and cost:

  • Licensing requirements:

    • Trading hours of a business- a business should be open in the following timings:

  • NSW food authority license practices
  • Restaurant must have food safety
  • Business and taxation regulation-

    • Food act 2003- food safety, hygiene and wastewater
    • Food regulation 2010

  • Permits:-

  1. Resale permits- my restaurants is located in the brighton with the sale tax, so the slice of Italy must obtain a resale permit from the NSW, which will allow my restaurant to charge and collect the required sales tax from customers. This permit may not require a fee.
  2. Building health permit: the restaurant will obtain a health permit from the city health department. A permit holder is subject to periodic health inspections to ensure the location is sanitary and complies with established food management practices, if the restaurant fails to comply, it might be fined or risk losing the health permit.
  3. Employee health permit- This permit is must for the employees because the do handling the food and beverages, employees must complete a state-approved food handler’s course and purchase a food handler’s permit. The food handler’s course teaches employees about the proper sanitation practices, food storage and food handling to avoid spreading food-borne disease.

  • Zoning or building code requirements:

    • Under the NSW environmental planning and assessment Act 1979, we need development assessment process approval.

 

 

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Solution: Business Plan Hospitality Management

Identification of cost analysis description

  1. Licensing requirements:

  • Trading hours of a business- a business should be open in the following timings:

7am to 11pm (Monday to Saturday)

10am to 11pm on Sunday

12 noon to 11pm, ANZAC day and Good Friday

  • NSW food authority license practices
  • Restaurant must have food safety permit
  • Business and taxation regulation-
  • Food act 2003- food safety, hygiene and wastewater
  • Food regulation 2010
  • Permits; the restaurant will ensure the adoption and payment of the following permits for the proper functionality of the business

Resale permits- my restaurants is located in the Brighton with the sale tax, so the slice of Italy must obtain a resale permit from the NSW, which will allow my restaurant to charge and collect the required sales tax from customers. This permit may not require a fee.

Building health permit: the restaurant will obtain a health permit from the city health department. As permit holder, the restaurant will be subject to periodic health inspections to ensure the location sanitation complies with established food management practices.The restaurant will get fined if it fails to it fails to comply or even risk losing the health permit.

Employee health permit- This permit is a must for the employees because theywill be handling the food and beverages. As a result, I will ensure the employees complete a state-approved food handler’s course and purchase a food handler’s permit. The food handler’s course teaches employees about the proper sanitation practices, food storage, and food handling to avoid an outbreak and spread of food-borne and food-related diseases.

  • Zoning or building code requirements:

Under the NSW environmental planning and assessment Act 1979, we need development assessment process approval.

Operational plan

Day to day operation of the slice of Italy

The slice of Italy will be a superior, full service restaurant located in the heart of Brighton-le-sands, serving lunch and dinner. The little Italy will give the residents and visitors the opportunity to get unique and well preparedfood alternatives in the casually designed Italian dining. The little Italy casual ambience will contribute to the comfort that customers need as it is located in a relaxed beautiful weather at the Brighton beach with a cool breeze from the lake. It will operate seven days a week under the management of an experienced Italian.The little Italy is located on Bay Street at the corner of the grand parade. It is one of the beautiful and busiest beaches in the Sydney that is located 10 kms away from the international airport.

After analyzing the businesses in this area and my personal previous experiences, I have decided to open a pizza and pasta authentic Italian casual design restaurant.The management team to run the day-to day operations will work in shifts at the little Slice Italy Restaurant will include manager, head chef, head waiter and myself (owner). Everyone holding the selected positions will be named just a few days before the opening of the restaurant.

In the process of maintaining our highly esteemed customers, the operation will require commitment and unity in work with all the stakeholders of the business. Since customers are the most valuable elements in the operation of the business, the manager and the staff of little Italy will be of value as well. They are the most important and valuable part in the quality running, and operation to as to motivate the customers with the quality and the freshness of the little Italy food. Together, we will ensure that our customers are served with e are serving fresh home-made pastas that will be prepared only upon order by the customers. Our restaurant will follow clean and hygiene practices to ensure food safety with our well trained Italian staff giving the best service. The restaurant will have 4 waiters including 1 head waiter and the manager.

Responsibilities of different the management staff

  • Owner, manager and accountant duties:

They will work together to ensure proper strategic development, back office administration, financial analysis, internal control taxes and accounting, payroll, daily operations, taxes and accounting records, labor cost, liquor cost, advertising, food cost, maintenance and repairs and building the business profit.

  • Duties of head chef and the floor manager (Head waiter):

New kitchen management development, quality controls, scheduling, crew training, crew’s hourly wages , ordering food, pay increases and overall store operations, kitchen procedures and food costs controls, scheduling, new hires, crew moral, and overall kitchen operations.

Production process

The slice of Italy will not buy the pre-cooked packed pastas and it will instead becooked fresh and live with the pasta machine in front of customers. So the suppliers will deliver oil and pastas pallet ingredients to produce directly in to the little Italy restaurant as the part of our agreement. Suppliers will be responsible for the product until it is delivered and signed by the little Italy staff.The slice of Italy will receive the fresh vegetables, onion, capsicum, lettuce, tomato, avocado, egg-plant from suppliers during the product season.

The slice of Italy will purchase the flour, yeast, sugar and the other ingredients for a pizza dough. The pizza dough will be made regularly in the dough machine back space of the kitchen restaurant. The slice of Italy will also receives the pizza paste, pineapple cans palate, and cooking oil in the labeled gallon drums throughout the year the highest quantity supplied in the summer season according to the demand.The restaurant will also receive the pallet of peeled tomato so we do not need to peel or blend for the napolitana and Bolognese sauce.The slice of Italy will as well receive the 24 bottles of cream every week and it will get stored in a cool room to avoid spoilage.

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