Diploma of Hospitality代写 SITXMGT501

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    • ESSE
    Revision 002
    September 2015
    Faculty of Education, Service Skills and Environment
    Contact:  PO Box 42 Holmesglen VIC 3148  T + 61 9564 1555  E [email protected]  W www.holmesglen.edu.au
    PUBLIC Holmesglen: SB HCB 5-Feb-2016 J:\Teaching HCB\2016\_QUALITY\_SAS MASTER TEMPLATES SEM 1 2016\Hospitality\Stage 3_Diploma and Advanced Diploma\Stage 3 Units\Business
    Relationships\Assessment\H05-Sep_2015_VET_Unit_Assessment_Tasks_SITXMGT501_YC.docx Page 1 of 5
    Unit Assessment Tasks
    Unit Information
    Department  Hospitality Waverley
    Qualification Code(s) SIT50313  Qualification Title(s)  Diploma of Hospitality
    Unit Code(s)
    SITXMGT501  Unit Title(s)
    Establish and conduct business
    relationships
    Year  2016  Enrolment Period  Semester 1
    Delivery Location  Waverley  Cluster Title  NA
    CRN(s)/Block(s)/Group  26486 / DIP34HFW1
    Assessment Task 1
    Assessment task title  Establish and Conduct Business Relationships
    Date of introduction to
    assessment task
    24/02/2016
    Due date  Thursday 24 th March 2016
    Date for return of marks
    (within 7 days)
    Thursday 31 st March 2016
    Assessment task limits
    (min/max if applicable)
    Part 1 - All activities and questions are to be completed in the workbook
    prior to submission.
    Part 2 – Minimum 300 words
    Part 3 – Minimum 5 suppliers, suppliers to be presented in a table or
    other easy to read format, at least 5 purchasing policies to be included.
    Part 4 - Supplier contract must be included
    Part 5 – Minimum 500 words
    Part 6 – Minimum 500 words
    Task result  Graded
    Marks (if applicable)  70% of unit
    Part 1 – 25%
    Part 2 – 10%
    Part 3 – 20%
    Part 4 – 20%
    Part 5 – 15%
    Part 6 - 10%
    Submission method  Part 1 – Workbook is to be submitted as a Hard Copy
    Parts 2, 3, 4, 5 to be submitted via the Learning Management System
    (Moodle)
    Submission
    requirements
    Part 1 – Workbook is to be submitted as a Hard Copy
    Answers to Parts 2, 3, 4. 5 & 6 is to be submitted using Microsoft Word
    Unit Assessment Tasks Faculty of Education, Service Skills and Environment
    Contact:  PO Box 42 Holmesglen VIC 3148  T + 61 9564 1555  E [email protected]  W www.holmesglen.edu.au
    PUBLIC Holmesglen: SB HCB 5-Feb-2016 J:\Teaching HCB\2016\_QUALITY\_SAS MASTER TEMPLATES SEM 1 2016\Hospitality\Stage 3_Diploma and Advanced Diploma\Stage 3 Units\Business
    Relationships\Assessment\H05-Sep_2015_VET_Unit_Assessment_Tasks_SITXMGT501_YC.docx Page 2 of 5
    Task Overview
    The students is required to complete all parts of the assessment task. This includes Part 1 -
    a supplied hard copy workbook and Parts 2 – 5 which covers details of a proposed
    hospitality business, its suppliers, purchasing policies and controls, a supplier contract and
    suggested communication methods with customers and suppliers.
    Task Details
    1. Establish and Conduct Business Relationships Workbook
    The supplied workbook is to be completed and submitted in hard copy format.
    2. Describe your proposed business and its location.
     This should include the type of business (restaurant, café, take away)
     A proposed name
     The type of cuisine offered
     The days and hours you will open
     The number of seats inside and outside (if you have any)
     The approximate number of customers to be served daily
     The main products you will serve
     Describe the location and the number and type of other food business surrounding
    your proposed business
    3. Purchasing policies for proposed suppliers of goods and physical assets
    You must investigate and create a list of proposed suppliers (5 minimum) containing a mix of
    food, beverage, cleaning and paper goods.
    Individual supplier details must include:
     Name of supplier
     Address of supplier
     Telephone, email
     Summary of products that you would use
     Delivery days
     Method of ordering (online, phone, in person)
     Frequency of order
     Payment terms
    4. Select one main supplier and develop a Supplier contract that demonstrates your ability to
    establish and conduct business relationships. The contract should be based on the example
    shown in class. The wording of the contract must be altered to reflect your business.
    The contract must contain the following sections as a minimum:
     Terns & obligations of the contract
     Methods of contractual agreement
     Performance indicators
     Exclusion clauses
     Dispute resolution clauses
     Termination of contract
    5. Purchasing Controls
    Describe the controls to be implemented to ensure purchasing activities are carried out
    efficiently and effectively. These may include:
     How purchase orders may be issued and by whom
     Checking deliveries
    Unit Assessment Tasks Faculty of Education, Service Skills and Environment
    Contact:  PO Box 42 Holmesglen VIC 3148  T + 61 9564 1555  E [email protected]  W www.holmesglen.edu.au
    PUBLIC Holmesglen: SB HCB 5-Feb-2016 J:\Teaching HCB\2016\_QUALITY\_SAS MASTER TEMPLATES SEM 1 2016\Hospitality\Stage 3_Diploma and Advanced Diploma\Stage 3 Units\Business
    Relationships\Assessment\H05-Sep_2015_VET_Unit_Assessment_Tasks_SITXMGT501_YC.docx Page 3 of 5
     An effective stock re-ordering system
     Monitoring of stock levels and stock movement
     How acceptability of supply prices will be determined
     How and when supply terms and supplier performance will be determined
    6. Maintaining contact with customers and suppliers
    Describe the ways that you will maintain regular, informative contact with your customers
    and suppliers. Please complete a schedule of contact including dates and suggested type of
    contact and content of contact. Some suggestions are:
     Cooperative promotions
     Regular telephone contact
     Social media
     Newsletters
    Assessment Task Marking Guide
    Assessment marking rubric for:
    SITXMGT501 Establish and conduct business relationships
    Course title: Diploma of Hospitality 
    Course code: SIT 50313
    Assessment Task
    Criteria:
    Business Relationships
    Components of Business
    Plan
    Meets assessment criteria
    Levels of Performance on task
    U/S  Base
    1 mark
    2
    Medium
    3 marks
    4
    High
    5 marks
    Part 1 - Workbook
    All activities
    completed to an
    acceptable standard
    All activities
    completed to an
    thorough standard
    All activities
    completed to an
    exceptional
    standard
    Part 2 – Business
    Description
    Student must describe their
    proposed business. This
    should include:
     This should include
    the type of
    business
    (restaurant, café,
    take away)
     A proposed name
     The type of cuisine
    offered
     The days and
    hours you will open
     The number of
    seats inside and
    outside (if you
    have any)
    Student was able to
    competently describe
    their proposed
    business including all
    required sections
    Student was able to
    thoroughly describe
    their proposed
    business including
    all required sections
    Student was able to
    comprehensively
    describe their
    proposed business
    including all
    required sections.
    Unit Assessment Tasks Faculty of Education, Service Skills and Environment
    Contact:  PO Box 42 Holmesglen VIC 3148  T + 61 9564 1555  E [email protected]  W www.holmesglen.edu.au
    PUBLIC Holmesglen: SB HCB 5-Feb-2016 J:\Teaching HCB\2016\_QUALITY\_SAS MASTER TEMPLATES SEM 1 2016\Hospitality\Stage 3_Diploma and Advanced Diploma\Stage 3 Units\Business
    Relationships\Assessment\H05-Sep_2015_VET_Unit_Assessment_Tasks_SITXMGT501_YC.docx Page 4 of 5
     The approximate
    number of
    customers to be
    served daily
     The main products
    you will serve
     Describe the
    location and the
    number and type of
    other food
    business
    surrounding your
    proposed business
    Part 3 – Purchasing
    Policies & Supplier List
    The student is required to
    complete a Supplier list
    identifying Food, Beverage,
    Cleaning and Paper
    Goods suppliers. Individual
    supplier details must
    include:
     Name of supplier
     Address of supplier
     Telephone, email
     Summary of
    products that you
    would use
     Delivery days
     Method of ordering
    (online, phone, in
    person)
     Frequency of order
     Payment terms
    Student included a
    supplier list with a
    minimum of 5
    suppliers containing a
    mix of suppliers from
    the suggested
    categories and
    included most of the
    supplier details
    required. The
    information was
    presented in a format
    that was easy to read
    and understand.
    Student included a
    supplier list with a
    minimum of 7
    suppliers containing
    a mix of suppliers
    from the suggested
    categories and
    included most of the
    supplier details
    required. The
    information was
    presented in a
    format that was
    easy to read and
    understand.
    Student included a
    supplier list with a
    minimum of 10
    suppliers containing
    a mix of suppliers
    from the suggested
    categories and
    included all of the
    supplier details
    required. The
    information was
    presented in a
    format that was
    easy to read and
    understand.
    Part 4 – Supplier
    Contract
    The student is required to
    complete a Business
    Contract with one supplier
    listed in Part 3. Potentially
    complex internal and
    external issues that may
    arise when negotiating
    must be included in the
    contract terms.
    Through the
    preparation of an
    adequate Business
    Contract the student
    has demonstrated
    knowledge of the
    importance of a
    contract in business
    operations. The
    contract must contain
    the following sections
    as a minimum:
      Terns &
    obligations
    of the
    contract
      Methods of
    contractual
    agreement
      Performance
    indicators
      Exclusion
    clauses
      Dispute
    resolution
    clauses
      Termination
    Through the
    preparation of a
    thorough Business
    Contract the student
    has demonstrated
    knowledge of the
    importance of a
    contract in business
    operations
    The contract must
    contain the
    following sections
    as a minimum:
      Terns &
    obligations
    of the
    contract
      Methods of
    contractual
    agreement
      Performan
    ce
    indicators
      Exclusion
    clauses
      Dispute
    resolution
    Through the
    preparation of a
    comprehensive
    Business Contract
    the student has
    demonstrated
    knowledge of the
    importance of a
    contract in business
    operations
    The contract must
    contain the
    following sections
    as a minimum:
      Terns &
    obligations
    of the
    contract
      Methods of
    contractual
    agreement
      Performan
    ce
    indicators
      Exclusion
    clauses
      Dispute
    Unit Assessment Tasks Faculty of Education, Service Skills and Environment
    Contact:  PO Box 42 Holmesglen VIC 3148  T + 61 9564 1555  E [email protected]  W www.holmesglen.edu.au
    PUBLIC Holmesglen: SB HCB 5-Feb-2016 J:\Teaching HCB\2016\_QUALITY\_SAS MASTER TEMPLATES SEM 1 2016\Hospitality\Stage 3_Diploma and Advanced Diploma\Stage 3 Units\Business
    Relationships\Assessment\H05-Sep_2015_VET_Unit_Assessment_Tasks_SITXMGT501_YC.docx Page 5 of 5
    of contract  clauses
      Terminatio
    n of
    contract
    resolution
    clauses
      Terminatio
    n of
    contract
    Part 5 – Purchasing
    Controls
    Through the preparation of
    purchasing controls, the
    student was able to
    demonstrate how
    organisational
    requirements were
    included and how approval
    for formal agreements will
    be obtained.
    Student was able to
    competently develop
    and prepare
    purchasing controls
    according to
    organisational
    requirements and
    commercial
    agreements
    Student developed
    and prepared
    detailed purchasing
    controls according
    to organisational
    requirements and
    commercial
    agreements which
    anticipated possible
    future modifications
    Student developed
    and prepared
    comprehensive
    purchasing controls
    according to
    organisational
    requirements and
    commercial
    agreements which
    anticipated possible
    future modifications
    Part 6 – Maintaining
    Contact
    The student is required to
    identify and explain how
    they will maintain regular
    contact with customers and
    suppliers. This may be
    through:
     Cooperative
    promotions
     Industry functions
     Informal social
    occasions
     Regular telephone
    contact
     Social media
     Newsletters
    Student was able to
    competently identify
    opportunities to
    maintain regular
    contact with
    customers and
    suppliers.
    Student was able to
    thoroughly identify
    opportunities to
    maintain regular
    contact with
    customers and
    suppliers
    Student was able to
    comprehensively
    identify
    opportunities to
    maintain regular
    contact with
    customers and
    suppliers
    Results range:
    25 – 30 marks  HD – High Distinction
    23 – 24 marks  D – Distinction
    13 – 18 marks  C – Credit
    6 – 12 marks  P – Student has demonstrated
    competency
    5 marks or below  N – Not yet Competent. Resubmission
    required