T-1.8.

Details of Assessment
Term and Year Time allowed 2 weeks
Assessment
Assessment No I 50%
Weighting
Assessment Type Project
Due Date Room G112

Details of Subject
Qualification SIT50416 Diploma of Hospitality
Subject Name ICT Business Documents
Details of Unit(s) of competency
Unit Code
BSBITU306Design and Produce business documents

BSBITU401 Develop and use complex spreadsheets

Details of Student
Student Name
College Student ID

Student Declaration: I declare that the work

submitted is my own, and has not been copied or Signature: ___________________________
plagiarised from any person or source. Date: _______/________/_______________

Details of Assessor
Assessor’s
Name
Assessment Outcome

Results Competent Not competent Marks

FEEDBACK TO STUDENT
Progressive feedback to students, identifying gaps in competency and comments on positive improvements:

Student Declaration: I declare that I have been Assessor Declaration: I declare that I have
assessed in this subject, and I have been advised of conducted a fair, valid, reliable and flexible
my result. I also am aware of my appeal rights and assessment with this student, and I have provided
reassessment procedure. appropriate feedback

Student did not attend the feedback session.

Signature: Feedback provided on assessment.
Date: ____/_____/_____
Signature:
Date: ____/_____/_____

Purpose of the Assessment

The purpose of this assessment is to assess the student in the Competent Not Yet
following learning outcomes: (C) Competent

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(NYC)
BSBITU306 Design and Produce business documents
1.1 Select and use appropriate technology and software applications to
produce required business documents
1.2 Select layout and style of publication according to information and
organisational requirements
1.3 Ensure document design is consistent with company and/or client
requirements, using basic design principles
1.4 Discuss and clarify format and style with person requesting
document/publication
2.1 Identify, open and generate files and records according to task and
organisational requirements
2.2 Design document to ensure efficient entry of information and to
maximise presentation and appearance of information
2.3 Use a range of functions to ensure consistency of design and
layout
2.4 Operate input devices within designated requirements
3.1 Complete document production within designated timelines
according to organisational requirements
3.2 Check document produced to ensure it meets task requirements for
style and layout
3.3 Store document appropriately and save document to avoid loss of
data
3.4 Use manuals, training booklets and/or help-desks to overcome
basic difficulties with document design and production
4.1 Proofread document for readability, accuracy and consistency of
language, style and layout prior to final output
4.2 Make any modifications to document to meet requirements
4.3 Name and store document in accordance with organisational
requirements and exit application without data loss/damage
BSBITU401 Develop and use complex spreadsheets
1.1 Use safe work practices to ensure ergonomic, work organisation,
energy and resource conservation requirements are met
1.2 Identify document purpose, audience and presentation
requirements, and clarify with relevant personnel as required
1.3 Identify organisational requirements for text-based business
documents to ensure consistency of style and image
1.4 Evaluate complex technical functions of software for its usefulness
in fulfilling requirements of the task
1.5 Match document requirements with software functions to provide
efficient production of documents
2.1 Design document structure and layout to suit purpose, audience
and information requirements of task
2.2 Design document to enhance readability and appearance, and to
meet organisational and task requirements for style and layout
2.3 Use complex software functions to enable efficient manipulation of
information and other material, and ensure consistency of design and
layout
2.4 Use manuals, user documentation and online help to overcome
problems with document design and production
3.1 Insert a standard table into document, changing cells to meet
information requirements
3.2 Format rows and columns as required
3.3 Insert images and other data, formatting as required
4.1 Use complex operations to develop documents, and achieve
required results
4.2 Preview, adjust and print documents in accordance with
organisational and task requirements

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4.3 Name and store documents in accordance with organisational

requirements and exit application without information loss/damage
4.4 Prepare documents within designated timelines and for speed and
accuracy
Assessment / evidence gathering conditions
Each assessment component is recorded as either Competent (C) or Not Yet Competent (NYC). A student
can only achieve competence when all assessment components listed under “Purpose of the assessment”
section are recorded as competent. Your trainer will give you feedback after the completion of each
assessment. A student who is assessed as NYC (Not Yet Competent) is eligible for re-assessment.
Resources required for this Assessment
 All documents must be created in Microsoft Word/ Excel and powerpoint
 Upon completion, submit the assessment printed copy to your trainer along with assessment coversheet
 Refer to the notes on eLearning to answer the task/s
 Any additional material will be provided by your Trainer
 Computer with relevant software applications and access to internet
 eLearning notes relevant to the tasks/questions

Instructions for Students

Please read the following instructions carefully
 This assessment has to be completed In class At home
 The assessment is to be completed according to the instructions given by your assessor.
 Feedback on each task will be provided to enable you to determine how your work could be improved.
You will be provided with feedback on your work within two weeks of the assessment due date. All other
feedback will be provided by the end of the term.
 Should you not answer the questions correctly, you will be given feedback on the results and your gaps in
knowledge. You will be given another opportunity to demonstrate your knowledge and skills to be deemed
competent for this unit of competency.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-assessment policy for more information (Student handbook).

Assessment
GENERAL INSTRUCTIONS
There is one central case studyofACA Café Restaurant with 2 TASKS (Tasks 1 and Task 2) in this
assessment to be completed.
The assessment tasks for this unit has been designed to fit in the hospitality area of practice to
create and draft a presentation, which includes an electronic presentation.
Both Task 1 and Task 2 encourages the Learner to reflect on their skills and capacities to determine
the context for the presentation and the knowledge required to prepare for a presentation

The case study can be found in elearning – ACA Presentations and is the basis of this assessment
Learners will have to respond to all the tasks by demonstrating skills and knowledge and within the
assessment guidelines and requirements.
TABLE OF CONTENTS
Marks Marks
Content Pages
Allocation Achieved
TASK 1. Written project (5 Questions including photos) 30
TASK 2. Completed Spreadsheet and emailed 10
TASK 3. Completed Spreadsheet and emailed 10
50
Total Marks
The learner is required to update and adjust the page numbers and topics based on the amount of their content and the
responses made to each task.

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Task 1.30%
WrittenProject

Procedure:
1. Setup or adjust your workstation, desk or work area in accordance with ergonomic
considerations, the practical layout ofnecessary documents and occupational health and safety
requirements.
a. Use the checklist in Appendix 2 to setup or adjust your work area.Additional information
on the correct set up of your workstation can be found on the Ergonomics in
Australiawebsite at
<http://www.ergonomics.com.au/pages/400_useful_info/420_how_to_sit.htm>.
b. Obtain the assistance of a friend, family member or colleague to take up to three photos of
you seated at yourwork area. The photos are required to show that the height of the chair
has been correctly adjusted for you and
that the monitor and keyboard (and any document holder) are correctly positioned for you
when you are seated
at your work area.
c. Insert the photos into a document or email and add text beneath each photo explaining
the key points ofergonomic compliance and the date the photo was taken.

Liaise with your trainer/assessor as to the most appropriate format for this step to ensure
that there are nocompatibility issues.(Photos -5 marks)

Ergonomics
Ergonomics means study of human capabilities and relation to work demands. It can be use in our
daily life to comfort ourselves.

Ergonomics consideration that I use in my daily life is as follows.

1. Use of a appropriate chair to adjust my natural posture and feel comfortable while working.
But to do so chair should have a certain features like adjustable height, well padded, a five-
star base for stability and many others.
2. Maintaining good even lighting over a work place. Use of concealed fluorescent lighting is
good.
3. Controlling unnecessary noises.
4. Provide seasonal environment like heating and cooling system in work place.
5. Avoid narrow viewing angles and visual obstructions to protect eye in the work place.

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2. Describe two exercises and one other strategy (not exercise) that you can undertake to reduce
the risk of injury when using a computer. Explain how often you would recommend the exercises are
done(100 words -5 marks)

Two exercise and I follow are:-

Continuous direct contact with the computer screen may damage our eye. So, to protect my eye by
the screen I will do the following exercise every day

1. Relax my eyes every few hours:

Place cupped hands in front of my eyes, making sure the palms do not directly touch the eyes. Stare
into your palms for 20 to 30 seconds, until your vision becomes darker.

When I see almost complete darkness, I will know my eyes are relaxed and I can continue. Studies
have shown that eyestrain and visual stress place me at a risk for glaucoma. A few eye exercise or
resting periods each day can help to reduce the risk.

2. Do a gentle twist to engage my core and stretch my back:

Sit up straight in my chair, and then slowly place my right hand on the right corner of my chair.
Slowly twist your body for 15 seconds, trying to place my left hand on top of my right hand.

Return to the straight forward position and repeat the twist on the left side do the 2 times, or
whenever I am feeling tension in my back throughout the day.

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I would recommend other people to follow the same exercise to get minimum damage while using
a computer and sitting on the chair. Lots of people around the world don’t follow these tips and
techniques even they were not aware of the consequences of the bad poster in the aging period.so
we can’t control or eliminate damage by 100% but we can minimize. These are some my daily
exercise to minimize problems. The most commonly ignored ergonomic rules include placing your
monitor at eye level, sitting at a slightly reclined angle with your feet flat on the floor, placing your
keyboard flat and using lumbar support. Also important is taking micro breaks where you
frequently stand and walk around in order to relax your eyes and stretch your muscles

(Screen shots-5 marks)

Hints:
For Windows users - Hold down the ‘Alt’ key and then press the ‘Print Screen’ key to take a
screen shot of the active
Screen. This can then be pasted into a document.
For Mac users – Hold down the ‘Command’ and ‘Shift’ keys then press ‘4’. Select the ‘open
window’ option from the
Screen shot choices. This can then be pasted into a document.

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4. Using the information provided in Appendix 1, describe two additional ways that you could
conserve energy or resources at ACA Café Restaurant (50 -100 words 5 marks)

Ways to conserve energy or resources at ACA Café Restaurant

To conserve resources in ACA café storage unit should be checked frequently. It helps to keep the
stock in organized way. Also it prevent from overstocking. Storage checking helps to spend the
economy of the café wisely which is very benefit for the restaurant. It also helps to keep the café in
organized and clean.

There are many ways to conserve an energy in café.

 Shut off idle equipment and lighting:

Conserving energy can be easy as turning off a light switch. This may sound simple, but countless
restaurants waste hundreds of dollars a month because they leave idle equipment running. During
down time, turn off the range of the fryer and begin preheating again when business pick up.

 Teach your staff it’s important:

Besides buying energy-efficient equipment, cutting our costs rests on our shoulders and those of
our staff members. To be successful with my new plan, it's crucial for our team to understand my
guidelines. Have a meeting to discuss new protocol, and post reminders above my sink, next to our
light switches, and anywhere else in your kitchen.

 Use energy-efficient lighting:

LED, halogen incandescents, and CFL lightbulbs are a few options that use less power. Don’t forget
to replace the lights in your bathrooms and seating areas as well as your kitchen.

 Reduce water consumption:

Buy equipment that help us conserve water like pre-rinse spray valves that use less than one gallon
of water per minute.

This way I could conserve energy or resources at ACA café Restaurant.

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5. Using the information provided in Appendix 1, identify the task requirements by undertaking the
following tasks.(50-100 words 5 marks)
a. Identify at least three spreadsheets ACA Café Restaurant are likely to need.
b. Briefly describe the purpose or use of each spreadsheet.

Three spreadsheets ACA café Restaurant are likely to need.

There are many spreadsheets that can be very useful for the restaurants. Major three
spreadsheets ACA café restaurant are likely to need are as follow:-

 Revenue spreadsheets template

 Controllable costs spreadsheets template
 Financial forecast spreadsheet template

1. Revenue spreadsheets template

This spreadsheet program automatically doubles café midweek sales number to
generate the weekend and holidays sales number.

2. Controllable costs spreadsheets template

Controllable cost spreadsheet template show how much café is spending on food and
drink (beverage), wages on labour and restaurant operational profit margin.
For most venues 25%-40% is a good food cost ratio and 20%-35% is a good beverage
cost ratio.

3. Financial forecast spreadsheet template

Financial forecast spreadsheet template shows café spending on ”controllable” expenses
such as marketing and on “non-controllable” expenses such as rent and utilities. Also it
shows the profit of café left with after these expenses.

6. Where and how would you suggest that Management store the business records?
Ensure that you include references to both hard (paper) and soft (electronic) storage suggestions
and data back-up options in your answer (200-300 words -5 marks)

Where and how to keep the business records?

There is several way to management store the business records. Records kept for the
ATO and ASIC must be in writing (either on paper or electronically), in English and
explain all transactions in transparent way.

Electronic or paper copies

Records can be kept into two different way either electronically or in hard copies. Both
have their own merit and demerit.

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Hard copies
Benefit of keeping the hard original records is that sometimes they are required if
records is used as an evidence in legal matters. Hard copies also can be used to support
any electrical records if there is a dispute over the electronic copy.
If management is keeping the hard copies, it is important to store them carefully and
properly, as they can:
 Occupy a lot of storage space
 Often misfiled
 Can decay over period of time by excessive sunlight or by water

Soft (Electronic) Copies

To keep the electronic records, one should have a true and a clear copy of the original. The
records must also be on a computer or device that:

 Have access (including password)

 Backed up in case of computer failure
 Required technical manpower to run and store the soft copies.

There are several Benefits of electronic records as they are easy to search and create
a filling system. It requires less physical storage and less manpower to keep the
records. Easy to create additional copies. Whereas if records are kept on USB drive
or physical storage, it can be lost or susceptible to data corruption. It also need
additional high security to keep the records protected from computer viruses and
from unauthorized access.

7. Explain how each of the following may affect business operations at ACA Café Restaurant
a. Ethical principles (50-100 words –1 mark)
b. Privacy laws (50-100 words –2 mark)
c. Occupational health and Safety laws and regulations (50-100 words –2 mark)

Ethical principles

There are heaps of ways ethical principle that can influence the business activities at
ACA Cafe Restaurant. Ethical principles incorporate trustworthiness, respectability,
regarding others, complying with the laws, treating individuals reasonably and
numerous others. If everyone followed all of these ethical in ACA cafe restaurant
then it can advance trust in the work place. Cafe restaurant can make a healthy
environment and correspondence with staff members and furthermore can make
more assorted work environment. Additionally ethical business makes a superior
public image which is advantage for café both financially and professionally.

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Privacy Laws

While maintaining a business privacy laws ought to be completed deliberately and

altogether. If not considered important it can hamper the café business. While hiring
a new staff it’s critical to gain some personal information about the staffs. It helps to
know the staff profile completely. While picking up the personal data about the staff
it’s additionally imperative to keep that personal information secure from the third
parties or outsiders. Otherwise it can disturb the café smooth running business by
create unhealthy environment and a few punishments can be fined if the privacy
laws are broken. So ACA café restaurant must strictly follow the privacy laws in order
to operate the business smoothly and effectively.

Occupational health and safety laws and regulations

The staff member in ACA café restaurant are fully responsible in order to run the business
smoothly and effectively. In the absence of the healthy staff members, café business is
unimaginable. So, the health of the workers is far more important than the business itself.
There is direct relationship between the healthy staff members and the business.

Health and safety laws and regulations help to protect any risk related to the employee’s
health and safety. For example keep the first aid box up to date, putting the appropriate
sign while working out any dangerous work. All these things ensure the health and safety of
the workers. In this way employees can protect and minimize each other from any harmful
and dangerous situations. If such extremely important rules is aren’t followed by the
business staff member can complain against such business to the WHS and respective
business have to suffer and bear the serious penalties.
Therefore ACA café must strictly follow the laws and regulations to ensure that all the staff
member rights are protect and they are healthy and safe.

Task 2.20%
Written Project Complete the Grey area and follow instructions

1. Create a workbook in Microsoft Excel, save it as Student number 2018XXXXTask1.xlsx

(1 Mark)

2. Use formulas to calculate all Total Cost in column E, and format as currency or other number
format that includes the dollar sign ($).(2 Marks)

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3. Calculate GST tax for each item in column E using a formula that refers to the sales tax in cell
B19 containing the sales tax rate. Use an Absolute cell reference for the sales tax calculation
so you can copy the formula. (2 Marks)

4. Widen the columns as shown and format row 3 as centered and bold. Format the alignment
of cell F3 to as Wrap text so the text fits the existing column width. Adjust the column width
slightly if necessary. (2 Marks)

5. Merge and centerthe title in A1 across all columns in the Bill of Sale. (1 Mark)

6. Apply the comma format to all numbers in columns B, D, E& F. Format the numbers in column
G asCurrency. (1 Marks)

7. Format cells A10:F10 as shown with a bottom border. Format the cells in A12:F12 with a Top
and Thick Bottom border. (2 Marks)

8. Format the sales tax in cell B12 as Percent with two decimals displayed. (1 Mark)

9. Create a column chart from the sales data by using Product&Extended Total on sheet2 of
this workbook. (2 Marks)

10. Create a pie chart using sales data by using FOOD Product &Quantity. Place the chart on a
new worksheet. (2 Marks)

11. On worksheet 1, change the print layout to Landscape mode. Add a custom footer with date
and time on the left. On the right side type “Salesdate : Student Name (Student ID)” (2 Marks)

12. Discuss and request feedback from other student or your trainer about your spreadsheet
(2 Marks)

Use formulas to
calculate cost,
sales tax and
extended totals.
Use an Absolute
reference in the
sales tax formula.

Use the Sum

function to
calculate this
total
Sales Tax: Refer to this cell
Task 3.10% containing the GST tax rate.
Written Project

Using the information below, which is based on the Business Plan appendix,
complete the following tasks and submit as attachment email with the rest of your
assessment to subject email outline on elearning

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1. Create a workbook, save it as Student Number 20183XXX ICT Bus Doc Assessment 1Task2.xlsx(1

Mark)

2. Use the content from the figure below to create a new spreadsheet. (1 Mark)

3. Using If function, calculate Standard pay, Overtime Pay, Bonus. (2 Marks)

4. Use fuction to count all the totals. (1 Marks)

a. Calculate the Bonus only on the Sales amount over Target sales and not the entire sales

amount.

b.

5. Check the spreadsheets if they are aligned with task and organisational requirements. (1 Mark)

6. Check both spreadsheet formulas and test to confirm output meets task requirements. (1 Mark)

7. Print the document "20183XXX ICT Bus Doc Assessment 1Task 2" in Landscape orientation with

double sided and "Task 3.xlsx" in portrait orientation and submit both excel files. (2 Marks)

8. Create a Folder with name “Assessment 2_StudentName_StudentID”. Save the documents

“Task1.xlsx”, “Task2.xlsx” into the folder. (1 Mark)

Appendix 1 – ACA Café Restaurant

It is owned by Rufus Clarendon and Emma Supreme

The café does not hold a lot of food or beverage stock due to space and perishability of items.

Stock detailsProducts/services

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ACA Cafe’ Restaurant provides an impeccable, unique and compelling combination of café and
restaurant experience that associates 50 seating arrangements for breakfast, lunch and dinner
cuisine with a new function/party area accommodating 15 guests.

Staffing

In addition to the owners Emma and Rufus, who is at the cafe on a full-time basis. It promises the
consistently of high quality level of expertise, quality service and knowledge from 11 qualified and
experienced employees.

A Organisational chart can be found on page 4 of the Business Plan summary

Suppliers

ACA Cafe’ Restaurant have eight main suppliers for the food and beverage plus an office
supplier to assist with general office needs such as stationery. Most suppliers are happy to offer
30 day payment terms.

Customer purchasing and payment options

ACA Cafe’ Restaurant accept cash and major credit cards for customer purchasers. Catering
arrangement requires a 10% deposit to be paid. Special catering orders are available on request.
Orders less than $50 require no pre-payment, although special requests for items totalling $50 or
more require a 10% deposit to be paid prior to the order being placed.

IT Usage

All computers and software provided by ACA Cafe’ Restaurant are to be used primarily for work
related purposes only. Limited personal use is allowed; however this privilege may be withdrawn
if usage is found to be too high. All computer usage will be monitored to ensure proper use. User
IDs and passwords must not be shared. Records and files must not be saved to the ‘C’ drive. All
work related files and records should be saved to the shared drive which is backed up on a
weekly basis. Any personal records or files should be saved to an external device, such as a
memory stick.

Appendix 2 –

Ergonomic and environmental checklist Yes No

Are you placed under pressure to meet demanding work targets or

deadlines?

If yes, is the pressure a result of external sources or your own

disorganisation?

Has there been consistency in workload recently? (this is preferable to

sudden increases in workload or working overtime)

Have work pauses been taken as appropriate?

Is the chair easily adjusted from a seated position?

Can you get close to the workstation without impediment?

Is the seat height adjustable so that your thighs are parallel to the floor,

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with feet resting on the floor or a footrest?

Is the backrest height-adjusted to fit into the small of your back and
adequately support your spine?

Is the backrest angle-adjusted so that you are sitting upright while typing?

Are your forearms parallel with the floor or slightly angled downward?

Is the desk height adjustable? If yes, is the adjustment easily operated? If

no, do you have a footrest?

If there is a footrest, is it large enough to support both feet and allow a

change of position?

When sitting tall and looking straight ahead, are you looking at the top
edge of the screen?

Is the screen at a comfortable reading distance?

Are all characters in the display easily legible and the image stable?

Can the position and contrast of the screen be adjusted by the user?

Is the keyboard detached from the screen to ensure a comfortable working

position?

Is the keyboard thin enough for comfortable positioning of the arms(it

should be less than 30mm thick at the home row of keys)?

Is the keyboard matte finished to prevent irritation from glare and

reflection?

Are all commonly used items within easy reach (normal arm reachwith
minimal truck movement)?Is there sufficient space for large documents,
completed work or writing?

Is there sufficient space for CAD furniture, equipment and hardcopy

materials?

Is the workstation designed to prevent undue twisting of the neck and

trunk?

Do you find the lighting satisfactory?

Do you find the noise level conducive to concentration?

Do you find the temperature and airflow in the room comfortable?

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Appendix 3 – ACA Cafe’ Restaurant style guide

Fonts/Styles

Style Details and Sample

Heading 1 Main Headings – Calibri 16, Bold. Title Case

Heading 2 Sub Heading 1 – Calibri 14, Bold. Title Case

Heading 3 Sub Heading 2 – Calibri 12, Bold. Sentence case

Normal Normal text – Calibri 12

APPENDIX 2
Marking Criteria for Task 2 – Draft Electronic and Aid - 20% of total for subject
Marks for your draft will be based on the criteria stated in Task 1 and take into consideration its ability to be
eye-catching, interesting and inspiring. You will be working on your assessment during some classes before
the due date. During these sessions, your Assessor will be able to suggest improvements and answer any
questions that you may have. Your draft is to be printed and concept of the aid outlined
Your Assessor will use this matrix below to mark your work for Task 2.

Criteria FAIL PASS CREDIT DISTINCTION HIGH TOTA

DISTINCTION LS

Prepare the Insufficient Satisfactory Sufficient High level of Comprehensive

presentation. information information information information level of information
Shows provided provided provided with a provided provided
planning clear demonstrating a demonstrating a
followed understanding of clear clear understanding
task. understanding of of the task.
the task.
<2 2 2-2.5 3-3.5 >3.5 /4
Create the Insufficient Satisfactory Sufficient High level of Exceptional level of
presentation information information information information information provided
to match the provided provided provided with a provided in a in a professional
organisation clear professional format
requirements understanding of format demonstrating a
task. demonstrating a clear understanding
clear of the task.
understanding of
the task.
<2 2 2-2.5 3-3.5 >3.5 /4
Ensure Insufficient Satisfactory Sufficient High level of Exceptional level of
match the information information information information information provided
business provided provided provided provided
requirements
<2 2 2-2.5 3-3.5 >3.5 /4
Develop final Insufficient Satisfactory Good brochure High level Excellent powerpoint
copy for information brochure developed. brochure developed using
printing and provided provided developed using appropriate
presenting. appropriate materials.
Changes that materials.
can be made
<2 2 2-2.5 3-3.5 >3.5 /4

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Criteria FAIL PASS CREDIT DISTINCTION HIGH TOTA

DISTINCTION LS

Finalise Insufficient Satisfactory Good High level Excellent

Draft- Using information coordinatio coordination of coordination of coordination of
manuals, provided n of material material material production
checking material production production
spelling production
<2 2 2-2.5 3-3.5 >3.5 /4
Plan and Insufficient Satisfactory Sufficient High level of Excellent planning
organise information information information information and organising with
marketing provided provided provided with provided with high level of team
activities team interaction team interaction interaction.

Total Marks /20

You must submit:

● a completed copy of the ergonomic and environmental checklist (Appendix 2)
● photos (a maximum of three) of the student at their computer work area clearly showing that the
chair height, monitor and keyboard are correctly positioned and adjusted
● a screen shot showing the energy settings on the computer have been adjusted or set as per the
instructions in step 2 of the procedure
● answers (in writing unless otherwise directed by your assessor) to the questions asked in steps 4,
5, 6 and 7 of the procedure above.

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