ADVANCED DIPLOMA of Hospitality

A 2 – BUSINES PLAN
BSBMGT617 - Develop and Implement a Business Plan
DUE DATE: as per Course Guide / Program
Assessment Task A2 – BUS PLAN

Candidate Name(s): Ellen Listya Riyanti

Student ID number: 20052324

Assessor Name: Martin Zgraggen

Due Date: 16th April 2020

Instructions to Learner

IMPORTANT:
1. Use this as the cover sheet to your submitted Assessment Task –A2. Business Plan
2. Ensure you sign your Assessment Task cover sheet (unsigned assignments will be returned
– 2nd attempt)
3. Late submissions will not be considered (marked Not Satisfactory)
4. Hand written Assignments will not be accepted

This Assessment Task –A2 BUS PLAN consists of the following PARTS:
1. The Business
2. The Market (to be completed in Ass Task PART B)
3. The Future
4. The Finances (to be completed in Ass Task C1 and C2)
5. Business Summary (to be finalised / collated for Presentation)
(NOTE: all Parts of this Assessment Task needs to be completed (attempted) in order to be considered
for a Satisfactory mark)

MARKING / GRADING:
This unit is ungraded and your result will be reported as S - Satisfactory | NS- Not Satisfactory for this
particular Assessment Task. In order to be (PC) competent / pass for the whole unit of competency you need as
well to complete and pass other assessments, presentation, workbook and tests as outlined and associated with
this particular unit / module. Furthermore this detailed feedback sheet has been designed to give you a
comprehensive and relevant feedback / comment(s) on your submitted assignment / work. This feedback /
comment(s) on your work will assist and guide you further in progressing and developing your studies, training and
learning.

474863616.docx_2020
 ADVANCED DIPLOMA of Hospitality
A 2 – BUSINES PLAN
BSBMGT617 - Develop and Implement a Business Plan
DUE DATE: as per Course Guide / Program
Assessment Task A2 – BUS PLAN

FEEDBACK FORM / MARKING SHEET:

Overall Results of Assessment Task : A 2 – BUS PLAN Achieved

S - Satisfactory

N – Not Satisfactory

FEEDBACK to CANDIDATE(s)

ASSESSMENT CRITERIA Unsatisfactory Satisfactory Good Very Good Excellent

1. The Business

2. The Market
bbbbb mmm Mm bbbb bbbbbb
3. The Future

4. The Finances
bbbbb bbbb bbb bbbbb bbbbb
5. Business Summary
bbbbb bbbb bbb bbbbb bbbbb
6. Numeracy and Literacy

7. Reading, understanding, synthesising and

expressing information logically

8. Relevant Reference / Bibliography

Student has demonstrated the skills and knowledge required for this cluster. Student has engaged in all parts of the learning. YES / NO

Student has participated in required industry based project work (engagement)and required research work YES / NO

Student has engaged and completed required online readings (LMS text book, LRA Modules) and selected Subject Reader(s) YES / NO

Student has demonstrated the ability to self-manage on self-directed activities(Learning) working on the overall Project YES / NO

Candidate Signature: Date submitted: 16/04/20

Note to Candidate – By signing this document you are verifying the assessment tasks you are submitting are your own work. Plagiarism will
result in being marked automatically Not Satisfactory – consequently Not Competent || I hereby declare that this work attached is my own and
not the work of others. I declare that no part of my evidence has been copied from any other person’s work nor has been written for me by any
other person.

Assessor Signature: Date:

474863616.docx_2020
 ADVANCED DIPLOMA of Hospitality
A 2 – BUSINES PLAN
BSBMGT617 - Develop and Implement a Business Plan
DUE DATE: as per Course Guide / Program
Assessment Task A2 – BUS PLAN

FEEDBACK / COMMENTS:

474863616.docx_2020
 ADVANCED DIPLOMA of Hospitality
A 2 – BUSINES PLAN
BSBMGT617 - Develop and Implement a Business Plan
DUE DATE: as per Course Guide / Program
Assessment Task A2 – BUS PLAN

INSTRUCTION(s) and GUIDELINE(s):

a. OVERVIEW / SUMMARY:
Unit BSBMGT617, SITXMPR007, SITXFINA005 and BSBFIM601 are delivered, assessed via a project
based application and approach.
 Each student needs to choose a Food and Beverage operation (best their own current
workplace and / or a previous operation) where they have physical access (front and back of
house) in order to assess, collect, gather and evaluate relevant information and data.
 Furthermore each student needs to demonstrate adequate industry engagement capability
and capacity to conduct necessary and important research work for their project.

PROJECT / SCENARIO:
 The owner of the business (student’s chosen Food and Beverage operation) instructs
the student (senior manager) to come up with a NEW concept for the operation. The
overall and over-reaching theme (framework) for the NEW concept is to incorporate
and showcase the notion of “Aussie Cuisine”.
 The NEW concept has the same ownership, same location and same structure
(space).
 The owner wants to know how much it will cost (Start up costs) to implement the
NEW concept.
 Student(s) (senior manager) needs to demonstrate that their NEW developed
concept will overall increase profitability compared to the current operation.

b. ASSESSMENT TASK OUTLINE / DESCRIPTION:

Business Plan: prepare and set out a business plan based on your NEW concept (PART A1) following the
provided business plan template and guide.

1. The Business: Data and information from PART A1 (Concept)

-BUSINES DETAILS: Business purpose, Business size, Operating history,
-REGISTRATION DETAILS: Business name, Trading name(s), Date registered,
Location(s) registered, Business structure, ABN, CAN, GST, Domain name(s),
Licences and permits
-BUSINESS PREMISES: Business location, Buy / lease
-ORGANISATIONAL CHART: Organisational chart
-MANAGEMENT and OWNERSHIP: Name of owners, Details of management and
ownership, Experience
-KEY PERSONNEL: Current staff table, Required staff table, Recruitment options,
Training programs, Skill retention strategies

474863616.docx_2020
 ADVANCED DIPLOMA of Hospitality
A 2 – BUSINES PLAN
BSBMGT617 - Develop and Implement a Business Plan
DUE DATE: as per Course Guide / Program
Assessment Task A2 – BUS PLAN

-PRODUCT / SERVICE: Product / Service table, Market position, Unique Selling

Position (USP), Anticipated demand, Pricing strategy, Value to customer, Growth
potential
-INNOVATION: Research & Development / innovation activities, Intellectual property
strategy
-INSURANCE: Workers compensation, Public liability, Product liability, Business
assets, Business revenue
-RISK MANAGEMENT: Risk management table
-LEGAL CONSIDERATIONS: Legal considerations
-OPERATIONS: Production process, Suppliers, Plant and equipment table, Inventory
table, Technology (software), Trading hours, Communication channels, Payment
types accepted, Credit policy, Warranties and refunds, Quality control, Memberships
and affiliation
-SUSTAINABILTY PLAN Environmental / resources impact, Community impact and
engagement, Risks / constraints, Strategies, Action plan table

2. The Market: to be addressed / completed during PART B (Marketing Strategies)

3. The Future: Data and information from PART A1 (Concept)

-Vision statement, Mission statement, Goals / objectives, Action plan table

4. The Finances: to be addressed / completed during PART C1 and C2 (Physical

Assets and Manage Finances)

5. The Business Summary: This summary (to be completed last) will be your
framework for your Business Presentation.

c. LEARNER RESOURCES to be used and applied:

1. Recommended / suggested web – links to be consulted:
 Access Learner Resources Links A1

2. Prescribed Subject Reader(s) and other text(s):

 Subject Reader vol. 01 – CONCEPT | vol. 04 BUS PLAN
 Coassemble – pathway BSBMGT617

3. Prescribed Learner Resources Activities:

 Coassemble – LRA Module 1 - 4

474863616.docx_2020