question archive Cluster: SITXHRM004 Course: SITXHRM002 Course: S ITXHRM006 Monitor Staff Performance Read the following information and base your roster around the key points
Cluster: SITXHRM004 Course: SITXHRM002 Course: S ITXHRM006 Monitor Staff Performance Read the following information and base your roster around the key points
Subject:ManagementPrice: Bought3
Cluster: SITXHRM004 Course: SITXHRM002 Course: S ITXHRM006
Monitor Staff Performance
Read the following information and base your roster around the key points.
• The below chart, Figure: Table 1.0 is an hourly analysis of business volume for the food and beverage department of the Spinach Restaurant for one (1) week.
• The service strategy is to provide fast efficient service for customers with limited time available.
¦ 'Spinach Restaurant' opens as follows: i. Tuesday to Saturday for Dinner only. ii. Sunday for Brunch only 0700 to 1500
• The Spinach Restaurant has a 100 PAX seating capacity • You are engaged as the General Manger • As the General manger you have been designated Supervisors for f • and back of the house. • Each Supervisor has signed an Enterprise Agreement and is on a sa Part of their agreement is that they will work up to 45 hours per : including weekend and night work. Note this is a Fixed Wage. • All engaged staff at Spinach Restaurant are currently employed und. 'Hospitality Industry (General) Award 2010' Effective: 01/07/2017
