industry-fashion retail industry Company Online Presence The company online store/site profile with images. Student contributes 2 paragraphs of the company online presence. Student may focus the discussion on the company online presence and then relate it with examples. 250 words Company Industry Profile Student contributes 2 paragraphs of the industry where the company involved in its business operation. Student may consider the development of the industry, illustration to explain on the trends in the industry. 250 words Microenvironment
Customers
Competitors
Suppliers
Intermediaries Identify and define the micro-environment affecting the company online business. Focus the discussion on the influence of micro-environment towards the company online business operation. Suggested words: 1000 words. Online Marketplace Analysis: Macro-Environment (30 Marks)
Political & Legal Environment
Economic Environment
Social & Cultural Environment
Technological Environment Identify the macro-environment affecting the industry where the company operates its business. Focus the discussion on the influence of macro-environment towards the industry where the company operates its business. Avoid discussing the company strategies to take advantage of or overcome the influence of the macro- environment. Student may first discuss on the definition, development of the macro-environment then elaborates on the influence of the macro-environment. Suggested words: 1000 words. total assignment cannot exceed 2750 words
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Question 1: The consumption function captures one of the key relationships in economic. It expresses consumption as a function of disposal income, where disposal income is income after taxes. The attached file “week 02 – Assignment – Dataset 1” shows data of average US annual consumption (in $) and disposable income (in $) for the years 2000 to 2016.
Find the sample linear regression equation for the model
In this model, the slope coefficient is called the marginal propensity to consume. Interpret its meaning
What is the predicted consumption if disposal income is $35,000? Question 2: A Realtor in Massachusetts is analyzing the relationship between the sale price of a home (in $), it’s the square footage (in ft2), the number of bedrooms, the number of bathrooms, and a colonial dummy variable (colonial equals 1 if a colonial-style home; 0 otherwise). The relater collects data of 36 sales in Massachusetts for the analysis. The attached file “week 02 – Assignment – Dataset 2” contains the data.
Estimate the linear regression model for the price.
Interpret the coefficients attached to area (square footage) and colonial.
Predict the price of a 2500 square foot colonial style home with three bedrooms and two bathrooms. Submit a Word or PDF file for your answers as well as the excel sheet.
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ASSESSMENT 1 BRIEF Entrepreneurship for Hospitality Leaders Assessment Individual Case Study Individual/Group Individual Length 1500 words (+/- 10%) Learning Outcomes The Subject Learning Outcomes demonstrated by successful completion of the task below include: Interpret the concept of entrepreneurship and intrapreneurship in the context of the Hospitality industry a) Analyse current trends in innovation and disruptive technologies that assist problem-solving in the hospitality industry b) Evaluate the current literature on new concept development and start-ups in the hospitality industry Submission By 11:55pm AEST/AEDT Week 4 (Friday) Weighting 30% Total Marks 100 marks Task Summary Assessment 1 is an individual case study that requires students to critically analyse the main topics covered in weeks 2, 3 & 4 of the course. The workshops, power-point slides and learning activities as well as prescribed texts will form the basis of the case study. There will be a large focus on Disruptive Technology, Creativity and forms of innovation, Problem solving with innovation and Exploration of emerging technologies. Several other relevant topics will also inform your knowledge covered by the assessment. Specifically, students will utilise knowledge in the following areas; The Nature and Importance of Entrepreneurs, Behaviours of the most successful entrepreneurs, Entrepreneur vs Intrapreneur, Social Entrepreneurship; The Entrepreneurial Process; Understanding the customer – a hotel guest’s perspective; customer profiling; customer Jobs, Gains and Pains and Customer journey mapping. The format of the individual case study will be a series of long and short answer questions to encourage students to critically analyse the related course material to date. This will be a take home style case study where students will work individually in their own time. Each question will be designed to test the knowledge and analytical skills of students. Examples For example –Describe and discuss a current disruptive technology that has recently been used in the hotel industry. Please consider the following prompts; Why did it become an effective technology in the modern era? Why was it adopted? What are some associated advantages and disadvantages? (100 words) For some time now guests have been frustrated with delays for checking in. Long queus and wait times often contribute to guests experiencing poor service and leads to complaints(Frederick, O’Connor, & Kuratko, 2019). Recently, mobile check in and mobile key were invented, and front desk now can simply be available for anyone wishing to use historic methods of in person check in, and other guests can use selfserve for convenience. As most guests have a mobile device to hand this technological advance has become widely adopted by many forward thinking hotels. Advantages include reduced labour cost and disadvantages are relating to the mobility check in technology cost Please refer to the Task Instructions for details on how to complete this task. Context As a hospitality leader your role will be to have a working knowledge of entrepreneurial and intrapreneurial characteristics and processes. Additionally, a sound comprehension of emerging technologies which impact the industry You will address the questions within the case study using classroom learnings in the field of entrepreneurships as it relates to the hospitality industry in the modern era and help us to better better hotel processes with a customer centric approach. You are required to complete broad research and analysis of course materials which helps us to understand the role of entrepreneurs in our industry. Task Instructions Prepare answers to each question on one document and answer in numerical order identifying the question number being addressed. Attempt all questions. Read each question carefully. To complete this assessment task you must answer each of the questions and critically analyse the relevant course materials within the suggested word-count of each question. Students can prepare for the case study by partaking in the weekly class learnings and homework. There is a requirement to address at least 4 relevant references within your work. Short Answer Questions worth 10 marks (approx.200 words each) Long Answer Question worth 30 marks (approx.500-600 words) Referencing It is essential that you use appropriate APA style for citing and referencing research. Please see more information on referencing here in the Academic Writing Guide found via the Academic Skills website. Submission instructions Pronoun: Please use third person throughout the report Style: Research business report and ensure all writing is grammatically correct Submission Guidelines:
The assessment is due Friday, week 5 (check the Turnitin date).
Typed and formatted in a Word document.
Submit this task via the Assessment link in Black Board via the main navigation menu in EHL604: Entrepreneurship for Hospitality Leaders. The Learning Facilitator will provide feedback via the Grade Centre in the LMS portal. Feedback can be viewed in My Grades.
Students must refer to a minimum of 4 credible references in their work and provide details of these in their reference list
All referencing must be in accordance with APA 7th edition Referencing and Academic Writing Guide
See marking rubric attached at the end of this document. You do not need to attach this rubric to your submissions Academic Integrity All students are responsible for ensuring that all work submitted is their own and is appropriately referenced and academically written according the Academic Writing Guide. Students also need to have read and be aware of Torrens University Australia Academic Integrity Policy and Procedure and subsequent penalties for academic misconduct. These are viewable online. Students also must keep a copy of all submitted material and any assessment drafts. Assessment Rubric Assessment Attributes Fail (Yet to achieve minimum standard) 0-49% Pass (Functional) 50-64% Credit (Proficient) 65-74% Distinction (Advanced) 75-84% High Distinction (Exceptional) 85-100% Short answer question 1 10% Limited understanding of required concepts and knowledge to the analyse situation. Key components of the question are not addressed. Knowledge or understanding of required concepts and analysis of situation. Resembles a recall or summary of key ideas. Often confuses assertion of personal opinion with information substantiated by evidence from the research/course materials. Thorough knowledge or understanding of situation within the context of the hotel industry. Supports personal opinion and information substantiated by evidence from the research/course materials. Demonstrates a capacity to explain and apply relevant concepts. Highly developed understanding of the situation and a strong ability to analyse the impact of these on a hospitality business. Discriminates between assertion of personal opinion and information substantiated by robust evidence from the research/course materials and extended reading. Well demonstrated capacity to explain ad apply relevant concepts. A sophisticated understanding of the situation and a very strong ability to analyse the impact of these on a hospitality business. Systematically and critically discriminates between assertion of personal opinion and information substantiated by robust evidence from the research/course materials and extended reading. Mastery of concepts and application to new situations/further learning. Short answer question 2 10% Limited understanding of required concepts and knowledge to the analyse situation. Key components of the question are not addressed. Knowledge or understanding of required concepts and analysis of situation. Resembles a recall or summary of key ideas. Often confuses assertion of personal opinion with information substantiated by evidence Thorough knowledge or understanding of situation within the context of the hotel industry. Supports personal opinion and information substantiated by evidence from the research/course materials. Demonstrates Highly developed understanding of the situation and a strong ability to analyse the impact of these on a hospitality business. Discriminates between assertion of personal opinion and information A sophisticated understanding of the situation and a very strong ability to analyse the impact of these on a hospitality business. Systematically and critically discriminates between assertion of from the research/course materials. a capacity to explain and apply relevant concepts. substantiated by robust evidence from the research/course materials and extended reading. Well demonstrated capacity to explain ad apply relevant concepts. personal opinion and information substantiated by robust evidence from the research/course materials and extended reading. Mastery of concepts and application to new situations/further learning. Short answer question 3 10% Limited understanding of required concepts and knowledge to the analyse situation. Key components of the question are not addressed. Knowledge or understanding of required concepts and analysis of situation. Resembles a recall or summary of key ideas. Often confuses assertion of personal opinion with information substantiated by evidence from the research/course materials. Thorough knowledge or understanding of situation within the context of the hotel industry. Supports personal opinion and information substantiated by evidence from the research/course materials. Demonstrates a capacity to explain and apply relevant concepts. Highly developed understanding of the situation and a strong ability to analyse the impact of these on a hospitality business. Discriminates between assertion of personal opinion and information substantiated by robust evidence from the research/course materials and extended reading. Well demonstrated capacity to explain ad apply relevant concepts. A sophisticated understanding of the situation and a very strong ability to analyse the impact of these on a hospitality business. Systematically and critically discriminates between assertion of personal opinion and information substantiated by robust evidence from the research/course materials and extended reading. Mastery of concepts and application to new situations/further learning. Short answer question 4 10% Limited understanding of required concepts and knowledge to the analyse situation. Key components of the question are not addressed. Knowledge or understanding of required concepts and analysis of situation. Resembles a recall or summary of key ideas. Often confuses assertion of personal opinion with information Thorough knowledge or understanding of situation within the context of the hotel industry. Supports personal opinion and information substantiated by evidence from the research/course Highly developed understanding of the situation and a strong ability to analyse the impact of these on a hospitality business. Discriminates between assertion of personal A sophisticated understanding of the situation and a very strong ability to analyse the impact of these on a hospitality business. Systematically and critically discriminates substantiated by evidence from the research/course materials. materials. Demonstrates a capacity to explain and apply relevant concepts. opinion and information substantiated by robust evidence from the research/course materials and extended reading. Well demonstrated capacity to explain ad apply relevant concepts. between assertion of personal opinion and information substantiated by robust evidence from the research/course materials and extended reading. Mastery of concepts and application to new situations/further learning. Short answer question 5 10% Limited understanding of required concepts and knowledge to the analyse situation. Key components of the question are not addressed. Knowledge or understanding of required concepts and analysis of situation. Resembles a recall or summary of key ideas. Often confuses assertion of personal opinion with information substantiated by evidence from the research/course materials. Thorough knowledge or understanding of situation within the context of the hotel industry. Supports personal opinion and information substantiated by evidence from the research/course materials. Demonstrates a capacity to explain and apply relevant concepts. Highly developed understanding of the situation and a strong ability to analyse the impact of these on a hospitality business. Discriminates between assertion of personal opinion and information substantiated by robust evidence from the research/course materials and extended reading. Well demonstrated capacity to explain ad apply relevant concepts. A sophisticated understanding of the situation and a very strong ability to analyse the impact of these on a hospitality business. Systematically and critically discriminates between assertion of personal opinion and information substantiated by robust evidence from the research/course materials and extended reading. Mastery of concepts and application to new situations/further learning. Long Answer question 6 30% Limited understanding of required concepts and knowledge to the analyse situation. Key components of the question are not addressed. Knowledge or understanding of required concepts and analysis of situation. Resembles a recall or summary of key ideas. Often confuses assertion of personal Thorough knowledge or understanding of situation within the context of the hotel industry. Supports personal opinion and information substantiated by evidence from the Highly developed understanding of the situation and a strong ability to analyse the impact of these on a hospitality business. Discriminates between A sophisticated understanding of the situation and a very strong ability to analyse the impact of these on a hospitality business. Systematically and opinion with information substantiated by evidence from the research/course materials. research/course materials. Demonstrates a capacity to explain and apply relevant concepts. assertion of personal opinion and information substantiated by robust evidence from the research/course materials and extended reading. Well demonstrated capacity to explain ad apply relevant concepts. critically discriminates between assertion of personal opinion and information substantiated by robust evidence from the research/course materials and extended reading. Mastery of concepts and application to new situations/further learning. Effective communication. Depth of Analysis, discussion and personal opinion evidenced and linked to theory (10%) Difficult to understand for audience, no logical/clear structure, poor flow of ideas, argument lacks supporting evidence. Audience cannot follow the line of reasoning Information, arguments and evidence are presented in a way that is not always clear and logical. Line of reasoning is often difficult to follow Information, arguments and evidence are well presented, mostly clear flow of ideas and arguments. Line of reasoning is easy to follow. Communicates coherently and concisely in a manner that adheres to the given format. Accurately employs a wide range of specialised language and terminology. Engages audience interest. Information, arguments and evidence are structured and clear. Communicates eloquently. Expresses meaning coherently, concisely and creatively within the given format. Well supported by evidence, demonstrating a clear flow of ideas and arguments. Engages and sustains audience’s interest in the topic, demonstrates high levels of situational sensitivity Grammar, Written expression and referencing (10%) Serious errors with submission. The student is advised to contact CALS and seek assistance otherwise academic progression may be at risk Demonstrates inconsistent use of good quality, credible and relevant resources to support and develop ideas. Acceptable submission with some errors with the required format. The student is advised to ensure work is edited before submitting. Demonstrates use of credible and relevant resources to support and develop ideas, but these are not always explicit or well developed. A good attempt at formatting the essay correctly. Only a few minor errors noted. Submission may require a second edit. Demonstrates use of high quality, credible and relevant resources to support and develop ideas The essay has only a few errors that require a small amount of editing. Evidence of attention to detail is evident in the format / structure. Demonstrates use of good quality, credible and relevant resources to support and develop arguments and statements. Shows evidence of wide scope within the organisation for sourcing evidence The essay no errors. Evidence of very strong attention to detail is evident in the format / structure. The following Subject Learning Outcomes are addressed in this assessment SLO A) Interpret the concept of entrepreneurship and intrapreneurship in the context of the hospitality industry SLO A) Analyse current trends in innovation and disruptive technologies that assist problem-solving in the hospitality industry SLO B) Evaluate the current literature on new concept development and start-ups in the hospitality industry
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Case Study, Policy development & Observation Purpose: This is to be used for assessing students via the method of Scenario based questions.
Unit Code : SITXCCS008 Unit name: Develop and Manage quality customer service Elements assessed : 1.1,1.2,1.3,1.4,1.5,2.12.3,2.4,2.5,2.6,3.1,3.2,3.3,3.4,3.5,3.6 Lecturer/Trainer : Neil D Rungassamy Student Name : Student No : Date Due : Date Received : INSTRUCTION: ? Assessment is in two parts. Each task must be completed to be deemed satisfactory in this assessment. PART A Case Study Mr and Mrs Jones were looking forward to celebrating their 5th wedding anniversary in style and had great plans for their special evening. Mr Jones decided to book a table for two for dinner at the recently refurbished “Cape Lighthouse”, a restaurant with commanding views over the Coral Sea. To ensure a nice table with views for this occasion, Mr Jones had contacted the restaurant 2 months prior to make a reservation with a male staff member who appeared to be very professional. The booking was then confirmed by telephone with Alex, a waitress, 1 week prior to the booked date. On their anniversary Mr and Mrs Jones arrived at the restaurant; however they found there was no booking in their name. Staff were unable to locate any booking information. Mr Jones was asked whom he had spoken to, to make the reservation and provided the details of staff; however this was somehow shrugged off and they were asked to wait at the entry to “see whether a table could be arranged”. As it was a Friday night the restaurant was very busy. Mr and Mrs Jones had to wait 15 minutes before they finally were led to a small table the back of the restaurant near the kitchen doors. After a further 15 minutes they were attended to by a drink waiter who took their order for an aperitif. The Joneses placed their food and wine order and their entrees arrived after 30 minutes. The white wine to go with the entrees did not arrive and the drinks waiter seemed to ignore their eye contact. The main course for Mr Jones arrived within 5 minutes after the entrees had been cleared, however Mrs Jones’ meal did not arrive for another 20 minutes. Mrs Jones was very upset with the service and was almost on the verge of leaving. When Mr and Mrs Jones went to pay the cheque on their way out, Mrs Jones was expecting an apology from the restaurant staff with regards to their booking and the delay in the service, unfortunately no one was around even to talk about it. Mr and Mrs Jones decided that this was the last visit ever at this establishment. They definitely would tell their family and friends about their dining experience at “Cape Lighthouse”. Your task: Address each of the following questions relating to the case study.
Identify Mr and Mrs Jones’ customer needs and expectations in this case study. What would a customer expect not only on an important occasion like the mentioned anniversary but on each occasion when visiting an establishment? Response
What could be the likely effects of this incident for the business and custom down the track if the customer service issues are not addressed? Response
You are the General Manager of the Cape Lighthouse and the experience of Mr and Mrs Jones has come to your attention. You are determined to make contact with the customer to attempt to resolve the issue and achieve a positive outcome. Draft a letter which clearly outlines the steps you will undertake to contact Mr and Mrs Jones and how you will try to solve the issues. (This could be used as guidance for a telephone conversation for contact). Response
Considering Mr and Mrs Jones’ recent experience, it is important to assess if there are recurring issues with customer service at the Cape Lighthouse. How will you determine if this is a one-off issue or if there are persistent problems? Outline your approach. Response PART B 1 You are required to develop a policy and procedures for each of the following problem areas which were evident: a. Bookings b. Staff Presentation c. Greeting / Hosting d. Customer Service Procedures for Service (Orders, timelines, attendance) e. Dealing with complaints Each policy needs to include: o The policy name o The aim or purpose o The details of what is included o The procedures included to achieve the purpose o What are the requirements to train staff to be able to perform the procedures? o How will this policy and its effectiveness be monitored and evaluated? o To whom will this policy be made available? How? 2 Observations You will be observed over four service periods, how you: A. Implement developed policies and procedures B. Communicate requirements with staff C. Monitor service provisions and manage these efficiently D. Evaluate each service instance and incorporate feedback into the next instance. You are required to write a brief summary for each service instance, clearly outlining:
What worked well
What needs improvement
How you have evaluated each policy you have implemented
How was staff involved for the purpose of evaluation
How you will implement each identified change required into the following service instance. Provide each summary to your trainer prior to each service instance. Your implementation of procedures and requirements you have identified in each instance will be part of the assessment of your performance. Details of the nature of the major tasks for each service period should be provided in the table below. Instance Date Duration from … to… Tasks to be completed What will be observed? Evaluation summary completed Service Period e.g Breakfast 08/01/19 Details: 7am-8am Policies and procedures implemented and followed: Staff presentation policy 1.0 Are the staffs representing a positive image of the restaurant 2.0 Are they neat and professional with appearance? Service Period 1: Details: Policies and procedures implemented and followed: Service Period 2: Details: Policies and procedures implemented and followed: Service Period 3: Details: Policies and procedures implemented and followed: Service Period 4: Details: Policies and procedures implemented and followed: 3 Role-play : Customer dispute You are a restaurant manager in Quinlan restaurant. Your main responsibilities are managing the wait staff and front-of-house staff and ensuring customer satisfaction. Organisational procedures for handling customer complaints are as follows. • Step 1: Apologise to the customer and identify what the problem is. • Step 2: Try to resolve the customer’s problem by rectifying their issue. Service staff have the authority to offer the following. • Modify orders to incorporate customer requests within reason (i.e., not requiring undue time and expense). • Replace food or beverages to the value of $100. • Offer alternative food or beverages to the value of $50 more than the original order. • Step 3: If unable to successfully resolve a customer’s problem, inform the supervisor or manager. Provide details of all the issues and offers made to the customer when attempting to resolve the issue. • Step 4: Manager/supervisor can resolve the complaint and is able to provide free food, beverages, vouchers or hotel credits and a formal written apology. • Step 5: If the issue is still unresolved with the customer, then the item is escalated to the hotel manager or an external body. There are three participants in this role-play:
The restaurant manager
The head waiter
The customer. Simulated environment resources • Desk to simulate front desk/counter • Bill Task 1: Conduct role-play Learner instructions It is lunchtime and you are talking with the chefs in the kitchen when you hear a loud angry voice at the front desk. It sounds like an irate customer. You then hear your head waiter also raising their voice. You quickly get to the front desk to try and resolve the issue. • During this role-play, you are required to demonstrate the following skills and knowledge. • Use questioning and listening techniques to determine the customer’s needs or concerns. • Use clear communication with the staff member. • Take responsibility for service outcomes and dispute resolution. • Recognise and resolve customer problems or delays and deficiencies in customer service. • Complete the role-play. Task 2: Question and answer Q1: How would you assess the effectiveness of the customer service provided by the head waiter? Q2: Was the dispute resolution process provided by the head waiter effective? Why/why not? Q3: What changes would you make to customer service and dispute resolution procedures as a result of this incident? Q4: How do you act as a positive role model for professional standards expected of hospitality industry personnel?
Role-play : Customer dispute Did the learner successfully demonstrate evidence of their ability to do the following? Assessor comments Completed Yes No Student Name; The learner recognised and resolved the customer’s problem. Recognised that it was the head waiter’s error and that there was a double entry of the main on the bill. Rectified the problem to the customer’s satisfaction in line with own level of responsibility. Took responsibility for service outcomes and dispute resolution. Corrected the head waiter and asked them to apologise to the customer. Acted as a positive role model for professional standards expected of hospitality staff. Gained feedback from the customer on how to improve customer service practices. Trainers Notes
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The Role of Brands • Identify the maker • Simplify product handling • Signify quality • Create barriers to entry for new arrivals • Serve as a competitive advantage • Secure price premium
Q: Given the role of brands above, explain each point in detail clearly.
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Level 4: English Legal System and Legal Skills Assignment: Written Assignment – Assessment 1 (Re-sit) Title: ‘The sources of a law are those facts by virtue of which it is valid and which identify its content. This sense of -source- is wider than -formal sources- which are those establishing the validity of a law (one or more Acts of Parliament together with one or more precedents may be the formal source of one rule of law)’
John Bell, ‘Sources of Law’ (2018) 77 Cambridge Law Journal 40, 43. Critically analyse the importance of sources of law to the English legal system specifically focusing on the sources of customs and International law. Word Limit: 1,000 words (excluding footnotes and bibliography) The module assignment is designed to assess the learning outcomes 1, 2, 3 and 5 of the Module Descriptor: Module Learning Outcome University Learning Outcome
MLO 1. Demonstrate a knowledge and clear understanding of the 1) Knowledge and legal structures of the UK and EU. Understanding
MLO 2. Demonstrate a knowledge of the key concepts which 1) Knowledge and underpin law and law making. Understanding
MLO 3. Demonstrate an understanding of the main sources of law. 1) Knowledge and Understanding
MLO 5. Demonstrate a high level of it, oral and written 2) Learning; 6) communication skills and reflective practice. Communication; 8) Reflection
Guidance: Your work should demonstrate knowledge and understanding of the sources of law in the English legal system with a specific focus on the sources of customs and International law and their importance to the legal system of England and Wales. Your answer must be adequately supported by appropriate authority including case law, legislation and academic literature. When formulating your answer, ensure that you provide an effective and coherent structure, and that your submission effectively engages with and answers the question. Also, make sure that you comply with OSCOLA referencing requirements, and that any material you use to inform your answer is correctly acknowledged in the footnotes and bibliography
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PROJECT Unit of Competency: BSBMGT517 Unit Name: Manage operational plan Student Name: ASSESSMENT SUMMARY Part 1 SWOT analysis / Strategic Plan Scenario 1: Analyze your market and prepare strategic goals Part 2 Operational Plan Scenario 2: Based on strategic goals provided write an operational plan Learner Instructions: Carefully read and follow all instructions as required. Complete each activity in this assessment by writing your answers in clear and plain English in your own words and by attaching additional documents as required. WORKBASED To complete both Part 1 and Part 2. Each part must be 1000 words minimum in length. These tasks will need to be completed and submitted in a professional, word processed, format. Document: NovaCore CMSDMSQTHC – Working DocumentsQTHC TRAININGQualificationsSIT16 – Training & AssessmentResourcesCurrent BSB UnitsResourcesHospitality UnitsBSBMGT517 – Manage Operational PlanBSBMGT517 – Project Approved By: RTOADM Next Review Date: 23-03-2021 Version: 1.2 Approved Date: 23-03-2020 Page 1 of 5 For further instructions read further instructions within each part of the project. Speak to your trainer if you have any questions or need assistance in completing any part of this project. CLASSROOM To complete both Part 1 and Part 2. Can be completed individually or in groups of up to 4 students. Each part must be 1000 words minimum in length. These tasks will need to be completed and submitted in a professional, word processed, format. For further instructions read further instructions within each part of the project. Speak to your trainer if you have any questions or need assistance in completing any part of this project. Your business idea is as follows: • You want to start up a tour business that caters for MAMILs (Middle Aged Men In Lycra – Cyclists) • The idea is that, for a fee, you will arrange cycling tours in desirable (bucket list) locations, e.g. o Tour of Tasmania in warmer months o In the more temperate months offer tours of wine regions such as Barossa and Clare Valleys in SA, or Margaret River Region in WA or Hunter Valley and surrounds in NSW o Tropical tours in the colder months e.g. the Daintree and Port Douglas region, etc. • The tours will accommodate approx. 20-30 cyclists at a time and will be fully supported by your team of tour coordinators and tour support teams. • You will market to MAMILs in your own capital city • You will equip a six metre (20ft) shipping container to safely and securely transport their bicycles and equipment to the starting point for each tour and return everything to a central point back in their capital city at the end of the tour. • It is the responsibility of each MAMIL to drop off and pick up their gear at the central point in your capital city. Document: NovaCore CMSDMSQTHC – Working DocumentsQTHC TRAININGQualificationsSIT16 – Training & AssessmentResourcesCurrent BSB UnitsResourcesHospitality UnitsBSBMGT517 – Manage Operational PlanBSBMGT517 – Project Approved By: RTOADM Next Review Date: 23-03-2021 Version: 1.2 Approved Date: 23-03-2020 Page 2 of 5 • The duration of the tours will range from 7-14 days • Preliminary research on your part indicates that MAMILs would be prepared to pay in the range of $3-5K each for a tour. • The model that your tours will follow is; o The MAMILs pay their own travel costs to get to the start point of the tour and their return home at the completion of the tour. o Your tour team will provide a support vehicle to travel with the herd each day of the tour. o The tours will range from budget tours where the herd will stay overnight in camping and caravan parks along the way, through to more up-market tours where they will stay in hotel and or B&B style accommodation. o For the budget tours you propose that your support vehicle provides a BBQ breakfast and evening meal at the camps. The way you want to set up this new business is to develop a single but successful operation that services MAMILs in your capital city. When you have the model running successfully you plan to franchise operations nationally and potentially internationally. Your goal is that in five years’ time you will be managing a group of franchises and have both a good income as well as a good work/life balance. Instructions For Part 1 of this project you will need to read the information below and address the following points. It is recommended you conduct some external research to help you create a well-considered plan. These tasks will need to be completed and submitted in a professional, word processed, format. Task 1
Conduct a SWOT (strength, weakness, opportunities and threats) analysis on this proposal
Following the SWOT analysis decide on the viability of the proposed business and decide on a “Go” or “No-go” for developing this business
Assuming a “Go”, now you (or your team) need to agree on a business name
Now develop a Mission Statement for the business
Create your Vision Statement and develop a draft Values Statement
Now consider the operations and develop a preliminary Organisation Chart, indicating the functional units of the business
Select one functional Unit and develop a draft Management Plan that describes how the Unit will be managed.
List 2 Key Result Areas (KRAs) for the Unit/Team Document: NovaCore CMSDMSQTHC – Working DocumentsQTHC TRAININGQualificationsSIT16 – Training & AssessmentResourcesCurrent BSB UnitsResourcesHospitality UnitsBSBMGT517 – Manage Operational PlanBSBMGT517 – Project Approved By: RTOADM Next Review Date: 23-03-2021 Version: 1.2 Approved Date: 23-03-2020 Page 3 of 5
Develop a draft Operational Plan that will achieve these 2 KRAs. Do not try and develop Operational procedures at this time because it is a very big job, however, make a list of the operations within the Unit that could require clear operating procedures
List resources that you will require the implement your Operational Plan including human resources 11. Identify any resources that you do not currently have but will be needed to achieve your goal
Outline a strategy for obtaining any identified additional resources including approvals.
Identify key milestones in the implementation of your Operational Plan
Develop a checklist for monitoring the progress and effectiveness of your Operational Plan. Consider some monitoring factors such as; a. Progress b. Performance c. Budget
Outline the features how you could effectively monitor and review the implementation of your Operational Plan.
Develop a list of contingency plans for the operations
Develop a plan to protect intellectual property After you have completed this activity you should hand it in to or consult with your assessor before progressing to Part 2. Part 2: Case study information For 10 years you have been slowly building your handcrafted leather goods business. From humble beginnings in a local street market you are now running a successful CBD shopfront. Your products have a focus on good design and quality workmanship and you now have a small team of artisans who help you carry out your vision. You have now decided to develop an operational plan for your organisation. You have already written a strategic plan which sets the direction for the coming year. Strategic plan Our strategic goals for the coming year are to:
Expand our market share in the high end, high price point, luxury leather goods market
Increase the proportion of our productive capacity devoted to the manufacture of luxury leather goods
Become known as the premium luxury leather goods manufacturer in Australia Document: NovaCore CMSDMSQTHC – Working DocumentsQTHC TRAININGQualificationsSIT16 – Training & AssessmentResourcesCurrent BSB UnitsResourcesHospitality UnitsBSBMGT517 – Manage Operational PlanBSBMGT517 – Project Approved By: RTOADM Next Review Date: 23-03-2021 Version: 1.2 Approved Date: 23-03-2020 Page 4 of 5
Become known as an employer of choice for highly skilled people Part 2: Operational Plan Instructions For Part 2 of this project you are required to read the case study above and write an operational plan based on your strategic goals. These tasks will need to be completed and submitted in a professional, word processed, format. Make sure you read and answer all questions carefully. Task 1 You are required to develop an operational plan. For each strategy goal outlined, come up with two short statements describing an operational activity that could be implemented to achieve this. Your operational activities should reflect an understanding of the types of details included in an operational plan. Task 2 Your operational activities should be accompanied by a budget, measurement, responsible person(s) (job title) and a timeline. Your activities might encompass manufacturing, sales, marketing, HR, or administrative responsibilities. Use or create a table similar to the one on the following page.
Document: NovaCore CMSDMSQTHC – Working DocumentsQTHC TRAININGQualificationsSIT16 – Training & AssessmentResourcesCurrent BSB UnitsResourcesHospitality UnitsBSBMGT517 – Manage Operational PlanBSBMGT517 – Project Approved By: RTOADM Next Review Date: 23-03-2021 Version: 1.2 Approved Date: 23-03-2020 Page 5 of 5
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• Five moral dimensions of the information age: 1.Information rights and obligations 2.Property rights and obligations 3.Accountability and control 4.System quality 5.Quality of life Q: which do you think is the most difficulty for society to deal with it? ( means from those five moral dimensions of the information age above, which one is very difficult to deal with it?) so you have to say which one and you have to explain as well as giving an example why it’s difficult to deal with it compared with the other dimensions.
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Assessment details Assessment task 1 Practice scenario Task Description This assessment provides opportunity to reflect on your practice with your fellow students through an online discussion group before submitting your work for grading. This assessment piece involves three (3) components. You are required to reflect on a situation where you utilised your developing or advanced assessment skills in a complex situation. 1. Using the clinical reasoning cycle write a 8oo-word extended answer/summary which reflects a patient scenario from your practice where your health assessment skills were used or required. In your discussion focus on your use of specific health assessment skills highlighting the importance of each to the assessment process. Use the relevant literature to support your discussion. 2. Post your work into the discussion space on MyLO within three (3) days of the online discussion opening. This allows sufficient time for all group members to read, reflect and respond constructively. 3. Engage with a minimum of two (2) other students who have different examples to your own and respond constructively to their practice example in the discussion space in MyLO. Responses should be no more than 200 words each (+/-10%) and should be referenced appropriately. There is no maximum limit to how many response posts you can make, and you are encouraged to contribute across the discussion group to which you are allocated. 4.Draw upon your readings to suggest areas for further consideration around the assessment practice of your fellow student(s) whose work you have selected. Ensure respectful and insightful comments are provided. The aim is to generate discussion around health assessment. 5. Following the completion of the online discussion period, submit to the MyLO Assignment folder your 800-word extended answer/summary of your practice scenario with two (2) of your best discussion responses to other students, attached as appendices. Assessment Criteria Measures Intended Learning Outcome: Criterion 1 20% Posts own practice scenario into the discussion space in MyLO within three days of the online discussion commencing. Participates in the online activity and responds to the practice scenario of at least two other students with analytical comments. 1,2 Criterion 2 40% In the practice scenario, uses the clinical reasoning cycle. Demonstrates applied knowledge and understanding of appropriate health assessment skills related to the specific context examined, and the importance of each to the assessment process. 1,2 Criterion 3 20% Demonstrates awareness of the applied health assessment of two students, making insightful suggestions to extend their knowledge and skills. 1,2 Criterion 4 20% Demonstrates critical engagement in current and relevant evidence-based research. Writes clearly and succinctly in an appropriate academic style using UTAS Harvard referencing. Submits within the word count. Task length 1200 words (total +/-10%) Practice scenario 8oo-words Appendix – Two (2) 200 words responses
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Stoke United, a local football club, wished to promote its image and so the Marketing Manager placed an advertisement in The Sentinel on 1st January 2020 as follows: This paper contains 5 questions. Answer ALL questions. Each question carries 20 marks. Your word limit is capped at 2,500 in total. OSCOLA referencing is required. In January, GreatSmellz Ltd advertised their new ‘Health Cube’ oil diffuser in several health and lifestyle magazines as a cure for anxiety. The advert stated that GreatSmellz promised to pay £900 to anyone who bought and used their product for 3 months (according to instructions) and still felt anxious, or suffered any negative side effects attributable to the product. It added that the Health Cube was perfect for spouses who were worried about their family member’s anxiety. In June, Michael, a self-employed plumber, read the advertisement in an addition of ‘Fitness Lifestyle’ magazine whilst waiting to see his dentist. Michael had been feeling anxious for the past few months, so he picked up a Health Cube from his local pharmacy on the way home for £69. In May, GreatSmellz published a withdrawal notice via the local newspaper ‘Stoke News Daily’. Both Michael and his partner Jess used the product as directed for 3 months. By this time, Michael felt his anxiety had gone. However, he has been feeling increasingly nauseous and dizzy. As a result, he booked an appointment with his GP, who ordered Michael to take time off work to recover. As a result, Michael lost one month of income from his job, as well as a lucrative contract with Parker Hotels Ltd to install toilets in all 10 of their hotels. The results of Michael’s medical tests indicated that the nausea and dizziness were attributable to GreatSmellz’s product ‘Health Cube’. Jess had not suffered any side effects, but had also not seen a decrease in her anxiety. In fact, her anxiety has been made worse owing to Michael’s ill health and loss of income. Both Michael and Jess have written to GreatSmellz Ltd claiming the £900 as promised in the advertisement. In response, GreatSmellz claim: • The advert was not an offer, it was merely an invitation to treat, • Even if the advert was an offer, which they do not admit, then it was effectively withdrawn via the local newspaper in May. • Michael is not entitled to the £900 because his anxiety had gone after using the product. • Jess cannot claim the £900 as she didn’t purchase the product. Using your knowledge of statute and case law, answer questions 1-5: Each question carries 20 marks.
Whether there was any offer present, and what factors might indicate it was an offer rather than an invitation to treat, and what type of offer it might be.
If the notice was an offer, discuss how Michael might have accepted the offer and provided consideration.
With regards to GreatSmellz’s second notice, explain whether this could be deemed an effective revocation.
Explain the rules for claiming and calculating any damages that Michael may wish to claim.
Explain whether the rules of privity of contract would prevent Jess from taking action against GreatSmellz
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Enjoy Please Note-You have come to the most reliable academic writing site that will sort all assignments that that you could be having. We write essays, research papers, term papers, research proposals. GreatSmellz Ltd advertised their new ‘Health Cube’ oil diffuser in several health and lifestyle magazines as a cure for anxiety