PROJECT/PORTFOLIO/REPORT ASSESSMENT TASK
Student Version
| Section A – Assessment Information | |||||
| Task Number | AT1 | Task Name | Workflow
plan for an event (Group assessment) | ||
| Student Name (use full name not abbreviations or nicknames) | |||||
| Student ID | |||||
| Group number | |||||
| Date Submitted | |||||
| Unit(s) of competency (code and title) | Monitor Work Operations | ||||
| Duration and/or due date | Students will be given 7 weeks to complete this assessment. This assessment is to be completed in a group of no more than 3 students and uploaded by week 8. The assessor will provide the due date on commencement of this unit. | ||||
| Student Declaration and Authorisation | Declaration: I have read and understood Le Cordon Bleu Australia’s Academic Misconduct policy and I submit this assessment in accordance with that policy. I hereby declare that the work submitted in this assessment is entirely my own unless otherwise acknowledged; and that I have not previously submitted this assessment or any part of this assessment at Le Cordon Bleu Australia or any other education provider. Authorisation: I authorise Le Cordon Bleu Australia to store my assessment result in its database for future analysis and regulatory requirements. By submitting this declaration and authorisation, I acknowledge it will be deemed to have the same authority as the equivalent signed hardcopy. | ||||
| Task instructions | |||||
| This is one of 2 assessments you need to complete to be deemed competent in this unit. Your task is to develop a workflow plan for an event for at least 200 people including a VIP guest. To achieve competency, students must demonstrate an ability to: Monitor and improve workplace operations Plan and organize workflow Monitor and support team members Solve problems and make decisions You will be provided with some class time to work on this assessment, however, it is expected that the majority of this assessment will be completed outside of class. You will be assessed against the criteria listed in the marking guide provided. | |||||
| Conditions for assessment | |||||
| Instructions on submitting your project/portfolio/report | |||||
| Your lecturer will advise you of the hand-in date and procedure for this assessment. | |||||
| Equipment/resources students must supply: | Equipment/resources to be provided by the RTO or the workplace: | ||||
- Marking Guide
Below is a checklist for how this assessment task will be judged as satisfactory or not satisfactory.
| Criteria for assessment | Satisfactory | Comment | |
| Yes | No | ||
| The event plan must include: | |||
| Introduction: | |||
| What is the event? Include the VIP guest(s) and total number of guests | ☐ | ☐ | |
| Style of service – e.g. formal table service, buffet, cocktail party, or a combination? | ☐ | ☐ | |
| The venue
location chosen – why did you choose it?
Discuss 3 strengths & 3 weaknesses of the venue | ☐ | ☐ | |
| Preparation for the event: | |||
| Organisational
Chart for the venue (internal staff) – highlight key
contacts & their responsibilities / delegation of tasks | ☐ | ☐ | |
| External
contractors / suppliers – Research and list 5
real business examples with phone and email contact details. e.g.
Audiovisual, florist, table decorations, entertainment, food & beverage
suppliers, etc – what are their delegated tasks? | ☐ | ☐ | |
| Menu – create an appropriate menu that would meet the
client’s objectives and budget constraints but would also be financially
sustainable for the venue | ☐ | ☐ | |
| Gantt Chart to demonstrate planning timelines &
responsibilities for all staff involved | ☐ | ☐ | |
| Communication
Strategy – what methods of
communication will you use and why? E.g. meetings, emails, reports,
checklists, use of new technology | ☐ | ☐ | |
| Setting up the event: | |||
| Floor plan to set up the room for the event – consider WHS | ☐ | ☐ | |
| Workflow Diagram for the kitchen | ☐ | ☐ | |
| Recipe Card for 1 menu item with cost per person | ☐ | ☐ | |
| Coordinating the event | |||
| Event Order – showing timelines – front of house or kitchen | ☐ | ☐ | |
| Roster or list of staff – including timelines & responsibilities | ☐ | ☐ | |
| Clean Up: | |||
| Checklist for clean-up of the kitchen including all tasks, who is responsible & timelines | ☐ | ☐ | |
| Contingencies & Risk Assessment | |||
| Ishikawa Diagrams for 2 potential problems: a) core ingredients not arriving and b) a key staff member calling in sick on the day | ☐ | ☐ | |
| Use the 7 steps in problem solving to solve the 2 problems above | ☐ | ☐ | |
| Evaluation of the event | |||
| What
methods will you use to review the event to improve for future events?
Discuss at least 3 methods and include 1 example template eg. Customer Feedback form, Staff Feedback form or Debrief form | ☐ | ☐ |
Section C – Feedback to Student
| Has the candidate successfully completed this assessment task? | Yes | No | |
| ☐ | ☐ | ||
| Feedback to the candidate | |||
| Assessor Name Assessor Signature | Date | ||
| Student Name Student Signature | Date | ||
