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ASSESSMENT - CASE STUDY (PART 1)

This unit applies to tourism, travel, hospitality and event businesses. While the case study scenario is based on a hospitality business, the principles for managing a budget demonstrated in this assessment are the same in all types of businesses.

Learner assessment guide and evidence

This assessment requires you tomanage and report on budgets over a three-month period.

You are required to do the following.

• Complete Tasks 1and 2 in Assessment C.
• Read the scenarios and answer the questions.
• Round all dollar values to the nearest whole number when calculating financial information; for example, $12.55 becomes $13, $18.22 becomes $18.
• Unless stated otherwise, round all percentages to one decimal point when calculating financial information; for example, 12.55% becomes $12.6%, 18.22% becomes 18.2%.
• All budget calculations can be completed manually or using accounting software or computer-based spreadsheet software, such as Microsoft Excel or Google Sheets.

Case study

The Jackson hotel has a bistro, two bars (public and sports), a drive-through and walk-in bottle shop and TAB situated beside the sports bar.

You are the manager of JJ's Bistro. It seats 210 people and is open for lunch and dinner, seven days a week. The hotel promotes a family environment and has a playroom for younger children and an activity centre for pre-teens containing electronic and other games. These glass walled areas are within view of customers seated in the rear section of the bistro.

The hotel's management team develop an operational budget for the business based on previous budgets, anticipated business and any special projects, such as renovations or new products. Each operational area within the hotel is given a departmental budget based on organisational goals and their anticipated revenue andexpenses.

Budgets are developed on a quarterly basis. Each department has quarterly and monthly budget targets. Monthly budgets can be adjusted during a quarterly cycle if circumstances within the department change.
The following events have taken placeduring the April budget period.

• Prices for meat, fruit and vegetables have increased as a result of recent drought in some regions and floods or storms in others.
• Prices for many wines have fallen due to a surplus in the market.
• Beer prices have risen slightly, again due to the drought leading to shortages of ingredients and an increase in government taxes.
• A major wine supplier has been running an in-house promotional campaign, with staff product knowledge training provided to help increase sales.
• The bistro menu changes to the new winter menu on May 1st. Its introduction is being promoted in April throughout the hotel.

Task 1: Monitor budgets

• Go to your Course files folder and open Assessment C_Budgets.
• Answer all questions based on the contents and outcomes of the Jackson Hotel operational budget - June quarter.

Q1: List the hotel's financial commitments under their correct cost category. Name at least two commitments for each category

Q2: Name the top four cost categories the business has allocated the most funds too in this budget period.

Q3: Why have significant funds been allocated to these categories?
Discuss their importance to the business and consequences if inadequate funds are allocated.

Q4: Using the same Course file Assessment C_Budgets go to the Bistro departmental budget - April.
You are holding a team meeting to discuss the financial targets provided in the organisational and April bistro budgets.
What information do you need to communicate to the team to ensure they understand the targets and goals to be achieved?

Q5: What techniques can you use to promote awareness of methods of controlling costs or increasing sales so you can achieve budget targets?

Task 2:Calculate variances

• Go to your Course files folder and open Assessment C_Budgets.
• Complete the comparative analysis report for the Bistro departmental budget - April by calculating all missing dollar value and percentage variances.
• Complete the Favourable/Unfavourable column by indicating if the budget results are favourable (F) or unfavourable (UF) for the business.
• Save the completed Assessment C_Budgets locally to your computer.
• Submit the budget to your assessor once completed.

Task 3:Question and answer

• Answer all questions based on the budget outcomes in the completed April budget comparative report in Task 2 and case study information.

Q1: Are there any significant variances in the sales figures that you should be concerned about? Explain what the results indicate and why you are/are not concerned about them.

Q2: Are there significant variances in any of the expenses categories that you think should be investigated further? If yes, discuss which categories and why you think they need investigation. If no, discuss why the deviations do not warrant investigation.

Q3: Based on your responses to questions 1 and 2, what is your overall evaluation of the budget results? Is the bistro meeting its financial targets?

Q4: Which expense category has the most funds allocated to it? Explain why it is important you manage costs in this category carefully.

Q5: Using the results and information obtained from the April comparative report, your answers to the previous questions and the background information, write a transcript of the outcomes of your report ready to deliver to the bistro staff at the next team meeting. The transcript should include the following information.
• The current status of the budget; is the work area meeting its budget targets, is it on track to meet June quarter budget targets?
• Which areas are underperforming or performing better than expected?
• What changes, if any, need to be made to help the team meet next month's budget targets?
• An outline of budget targets for May.
• Organisational factors that contributed to the setting of these targets.

ASSESSMENT - CASE STUDY (PART 2)

This unit applies to tourism, travel, hospitality and event businesses. While the case study scenario is based on a hospitality business, the principles for managing a budget demonstrated in this assessment are the same in all types of businesses.

Learner assessment guide and evidence
This assessment requires you to calculate and report on budget deviations.

You are required to do the following.

• Complete Tasks1, 2 and 3.
• Read the scenario and answer the questions.
• Any budget calculations can be completed manually, using account software or computer-based spreadsheet software, such as Microsoft Excel or Google Sheets.

Case study
JJ's Bistro is located in Jackson's hotel. It seats 210 people and is open for lunch and dinner, seven days a week. The hotel promotes a family environment and has a playroom for younger children and an activity centre for pre-teens containing electronic and other games. These glass-walled play areas are within view of customers seated in the rear section of the bistro.

The following events took placeduring the May budget period.

• Prices for meat, fruit and vegetables have increased as a result of recent drought in some regions and floods or storms in others.
• Prices for many wines have fallen due to a glut in the market.
• Beer prices have risen slightly, again due to the drought leading to shortages of ingredients and an increase in government taxes.
• Most utility companies increased prices by 7% at the start of May.
• The local police started a blitz on drink driving in the middle of May with increased police presence in local suburbs and roadside testing of drivers.
• In-house training was provided to key food and beverage staff in April by a coffee supplier. The aim is to increase sales andthe quality of coffee served. The training was free of charge as part of anew preferred supplier contract with the coffee supplier.
• A major wine supplier has been running an in-house promotional campaign, with staff training provided to help increase product knowledge.
• The bistro menu changed to the new winter menu on 1 May 20XX. It was heavily promoted in May throughout the hotel and in local community newspapers.

Task 1:Interpret budget results

• Go to your Course files folder and open Assessment D_BistroMay budgets.
• Evaluate the budget outcomes and their impact on the operation and financial goals of the bistro.
• Answer all questions based on the outcomes in the Comparative analysis report,Bistro purchasing budget - Mayand the case study information.

Q1: Discuss how the outcomes food and beveragesales and costs of sales indicated in the May comparative analysis report impact the bistro area and the business overall. Consider the types of deviation (positive or negative) and size of the deviations in food, beverage and total sales and cost of sales categories.

Q2: What are two possible explanations for the deviations in food costs and beverage costs? Consider information provided in the May purchasing budget as well as the comparative report and case study information.

Q3: When preparing the budgets, the hotel forecasted food costs as 36.7% of food sales and beverage costs as 29.1% of beverage sales.
Is the bistro meeting organisational goals for cost of sales?What is the difference between the budget target and actual results?

Q4: Should these deviations be reported to management? Explain why/why not.

Q5: Based on the May purchasing budget, in what categories are the largest food and beverage cost deviations occurring?

Task 2:Investigate option to improve performance

The food and beverage manager is very concerned about the food and beverage purchasing and cost of sales results. They want the bistro team to make it a priority to meet budget targets for cost of sales in June. Management then plan to reduce budget allocations for food and beverage purchases in the September quarter budget. It is an organisational goal to reduce cost of sales to below the current percentages of 37% food cost and 30% beverage cost. To meet June and September quarter budget targets, new methods of managing costs must be investigated.

• Go to your Course files folder and open Assessment D_Bistro May budgets.
• Answer all questions based on the outcomes in the comparative analysis reportBistro departmental budget - May, Bistro purchasing budget - May and case study information.

Q1: List four options for managing costs that could be applied to this situation.

Q2: You have decided to source new fruit and vegetable and seafood suppliers. Describe how you would investigate if changing suppliers is a viable option for reducing your cost of sales. How will you obtain information to determine if prices and product quality from alternate suppliers are appropriate for your operation?

Q3: You need to investigate which current suppliers have increased prices for products and services, how much prices have risen and how much of the business's financial resources are allocated to existing suppliers.
What organisational financial documentation will provide this information?

Q4: Your research has revealed that a number of other suppliers can supply similar quality itemsat cheaper prices than your current supplier. Describe what you would discuss with your current supplier before making a decision.

Q5: Who would you consult with before implementing any changes to the hotel's suppliers of fruits and vegetable and seafood products?

Task 3:Role-play

• You are required to participate in a role-play to communicate with the current seafood supplier of the Jackson's Hotel.
• Role-play is to be conducted in an actual or simulated workplace environment.
• The role-play can be conducted as a face-to-face meeting, via telephone or online video conferencing tool such as Skype, Hangout or Zoom.
• All participants must be briefed on their roles and desired outcomes of the role-play prior to commencing the activity.
• Role-plays can be recorded for further analysis and discussion with the consent of all participants.
• Complete the role-play.
• Your assessor will observe you as you complete this task.

Background information
The chef orders the following types of seafood for JJ's Bistro.

Learner instructions
Prior to completing the task, you are required to:
• Go to your Course files folder and open Assessment C_Seafood price list.
• Complete the table below to calculate how much is spent over a weekly and monthly period on seafood in the bistro. Then calculate what percentage of the May food purchases budget is spent on seafood. This will help you gain an understanding of the impact changes to prices could have in the food purchases and bistro budget.
• Your calculations are not an assessment task and do not have to be submitted to your assessor however, it is recommended you ask your assessor to check your calculations.
During the role-play, you are required to demonstrate the following skills and knowledge.
• Discuss techniques to reduce costs with an existing supplier to inform and assist in the management of organisational budgets.
• Use oral communication skills to discuss budget requirements and seek and provide feedback.

Potential topics to discuss venue/site personnel

These are suggestions only. You can choose what topics you discuss and questions you ask the supplier to achieve the desired information. Your discussion should be based on budget analysis and case study information provided in Assessments B and C. You can develop your own questions or modify those provided. Discuss your topics or questions with your assessor prior to commencing the role-play.

• Discuss current pricing structures for prices and quotes you have received
• Discuss organisational goals
• Discuss current and future business relationships
• Are prices likely to increase/decrease in the next few months?
• Can you estimate how much prices might rise/fall? On which items?
• Are the reasons for the increases/decreases in prices likely to have a short- or long-term impact?
• Negotiate new pricing schedules for products

Could you please write a conversation between supplier and employer according to the topic?

Task 4:Improve budget performance

• Go to your Course files folder and open Assessment D_Bistro May budgets.
• Read and interpret the information and outcomes contained in the Bistro labour budget - June quarter.
• Evaluate their impact on the operation and financial goals of the bistro.
• Answer all questions based on the labour comparative analysisreport, staffing and case study information.

Q1: Complete the table below by inserting the variance percentage for each category in each month.

Q2: What do these statistics tell you about the bistro's performance for the June quarter? Explain what the variances mean and how this affects the department's ability to meet its financial goals.

Q3: Management think one reason for high bistro labour costs is the department is consistently overstaffed; more staff than necessary are rostered on for most service periods. Rosters have been reviewed and new staffing levels suggested for front of house and kitchen areas. The number of customers served and sales revenue is expected to remain relatively stable in the near future.

Review the bistro's current and revisedstaffing levels inBistro staffing levelstable in Assessment D_Bistro May budgets.

Discuss the impact these changes could have on customer service levels, your team and budget targets. Consider both positive and negative outcomes.

Q4: What payroll documentation can you use to maintain detailed records and monitor funds allocated to labour costs during the budget period?

Q5: During the initial investigation phase, with whom would you discuss the reasons for changes to rosters and the desired outcomes of the changes?

Q6: You believe the changes will have a negative impact on customer service standards and food quality, leading to an increase in customer complaints. This could lead to lower customer numbers and sales revenue over the next year.

You want to present your concerns to management and recommend smaller cuts to staffing levels, especially to the front of house team during the busiest periods. Your suggestions include better management of hours worked by casual staff and a review of service procedures to streamline work practices.

Prepare a transcript of your recommendations to be presented to management at the next management meeting.

ASSESSMENT - CASE STUDY (PART 3)

This unit applies to tourism, travel, hospitality and event businesses. While the case study scenario is based on a hospitality business, the principles for managing a budget demonstrated in this assessment are the same in all types of businesses.

Case study

It is the end of the June financial quarter and all departments in the Jackson's hotel are preparing financial and statistical reports.

Task 1:Prepare a profit and loss statement
• Go to your Course files folder and openAssessment E_Bistroreports.
• Complete the Bistro profit and loss statement- June quarterby calculating all missing dollar value and percentage variances.
• Save the completed profit and loss statement locally as Assessment E_Bistroreports.
• You don't have to submit the completed profit and loss statement yet. You will do so after you complete Task 2.

Task 2:Prepare a statistical report
• Go to your locally savedfiles folder and open Assessment E_Bistroreports.
• Complete theTrend analysisreport - June quarter using the information provided.
• Save the completed trend analysis report as Assessment E_Bistroreports.
• Save the completed reports locally and submit to your assessor once completed.

Task 3: Prepare a management report

• Prepare a short report to management outlining the following information.
• Positive and negative budget variations indicated in monthly and quarter analysis reports and profit and loss statement that are significant enough to affect the operation of the bistro and its profitability.
• Trends identified in the trend analysis report that have the potential to affect the bistro's profitability in the immediate future.
• Possible reasons for the positive or negative variations and trends.
• Any recent actions that have been taken or changes to operational procedures as a result of trends and deviations.
• Base the report on the following information.
• Profit and loss statement
• Trend analysis report
• April, May and June comparative analysis reports
• Case study information provided in Assessments B and C
• Your responses to questions in Assessments B and C
• The report should present information in a clear, concise and easy to understand manner so it supports good decision-making processes.
• Save your completedmanagement report as Assessment E_Management report.
• Submit the completed report to your assessor once completed.

Task 4: Question and answer

Q1: The following factors must be considered when preparing financial and statistical reports. Select three factors that are relevant to one or more of the reports you prepared or completed in Tasks 1, 2 and 3.

Discuss how they influenced preparation or outcomes of the report(s).
• Performance of department, project and/or products and services
• Daily, weekly and monthly transactions
• Variances in income and/or expenditure
• Sales performance
• Sales returns
• Staff costs
• Cash flow
• Covers and financial return
• Expenditure
• Income
• Occupancy rates and financial return
• Stock levels
• Wastage