BSBINM601 Assessment 1

BSBINM601 Manage knowledge and information ASSESSMENT 1 Student Name:

Student ID No:

Group Student Name: ot!er mem"er of Group# Trainer$A%%e%%or Name:

Term and &ear:

'our%e:

BSB60(1) Ad*an+ed Ad*an+ed Diploma of Bu%ine%%

,nit 'ode and Name:

BSBINM601 Manage knowledge and information

Overview of Assessments Assessm ent Task

Description

Assess ment numbe r

Obtain informati on on business issues

Candidates are required to source, gather and review data and information and utilise formal and informal networks to identify and analyse business problems and issues. Candidates prepare a written report for management supported by a portfolio of researched information.

1

!nalyse informati on and knowled ge

Candidates are required to identify patterns or emerging trends, determine the causes and their potential e"ect on the business by using statistical analysis techniques.

#

$ake decisions on business issues

Candidates are required to utilise risk management plans, sensitivity and quantitative analysis techniques and consultation processes to determine acceptable courses of action and make a decision. Candidates will then make a presentation to management outlining their recommendations. recommendations.

Assessme nt method/s

Project work ritten report Portfolio Project work ritten report Portfolio

BSBINM601 Manage knowledge and information: Assessment 1 !age 1 of "

%

Project work ritten report Portfolio Presentati on

V 1.1 updated June 016

Overview of Assessments

&issemin ate informati on

Candidates are required to ensure up'to'date, relevant and accurate information is documented and disseminated according to organisational needs, a communication communication plan and within legislative requirements. Candidates are required to design, test and update information systems used to capture, document or disseminate information for decision makers.

(

Project work ritten report Portfolio

In this Unit of Competency, to achieve the overall grade of “Competent” a candidate must satisfy all assessment items AND must satisfy all Elements Elements and Performance Performance Criteria Candidate Candidate may !e reassessed and given feed!ac" feed!ac" #ithin the time period allocated allocated in case of non satisfactory performance in any of the tas"s



BSBINM601 Manage knowledge and information: Assessment 1 !age  of "


A%%e%%ment 1: Obtain information on business issues Assessment Instructions Prior to assessment) Candidate needs to discuss with assessor for any individual needs. Candidate must attain permission to use their work place document or any other type of evidence. *hey also should discuss with trainer and have all work place documents ready prior to assessment. • •

Assessment Resource + !ccess to a computer lab with $icrosoft Oce. + access to relevant business technology + access to authentic business information and documentation, or simulated

business documentation.

Instructions for Candidate *his task requires the candidate to source, gather and review data and information and utilise formal and informal networks to identify and analyse business problems and issues. *he candidate is required to review internal business and e-ternal environmental data and information, identify sources of information that will support decision'making and test their validity and reliability, and use formal and informal networks to gather information. *hey will prepare a written report and answer questions.

!rrange a time with the candidate to discuss the portfolio of work and establish authenticity.

BSBINM601 Manage knowledge and information: Assessment 1 !age # of "


Performance objective ou will demonstrate the skills and knowledge required to obtain information to identify and analyse business issues.

BSBINM601 Manage knowledge and information: Assessment 1 !age $ of "


Assessment description /sing the simulated business information provided in this task, and in response to a scenario, you will source, gather and review data and information and utilise formal and informal networks to identify and analyse business problems and issues.

BSBINM601 Manage knowledge and information: Assessment 1 !age % of "


Assessment Task 1. 0ead the scenario information provided under CofeeVille – your brie in !ppendi1. #. 0eview and familiarise yourself with Co"eeille2s general business information in !ppendi- 1. %. 0eview and evaluate business performance data and information in !ppendi- #. (. 0eview and analyse customer and marketing information in !ppendi- %. 3. 0eview and analyse management and sta" meeting summaries in !ppendi- (. 4. 5ather, organise and evaluate the data and information provided in the appendices to identify and analyse Co"eeille2s potential business problem6s or issue6s. 7. *est the validity and reliability of data and information you have used to identify and analyse the potential business problem6s or issue6s in 8tep 4. Check sources of information provided and their credibility and reliability. &etermine if any are ambiguous or contradictory. 9. Choose one of the business problem6s or issue6s you discovered in 8tep 4. :dentify types and sources of information required to determine appropriate courses of action and support decision makers for your selected issue or problem. ;. !ccess and review information available through formal and informal networks relevant to the business problems or issue. mma. *he report should include the following information. + ! brief description of all the business problems or issues you have identi?ed. + !n e-planation of how you reached this conclusion including a description of how

the data and information supports your conclusion@ + ! list of the types and sources of data and information required to determine

potential causes of the problem6s or issue6s and to support decision'making for one of the problems or issues you identi?ed. + 5ather information from at least two sources on your list and brieAy describe how

they support decision'making. !ttach copies of gathered information to your report. B hat processes or techniques were used to test the validity and reliability of data and information you have gathered@ B hat data or information was rejected as it was deemed contradictory or ambiguous@ + &escribe the formal and informal networks that)



B assisted in identifying and analysing the business problem or issue B may help establish the causes of the problem B or can be used to determine and analyse appropriate courses of action. + Copies of data and information you have researched Dother than those provided in

the !ppendicesE that is relevant to your analysis process and identi?cation of the business problem6s or issue6s should be attached to the report. 11. 8ubmit the written report and any research information Dif applicableE to your assessor as per the speci?cations below.

BSBINM601 Manage knowledge and information: Assessment 1 !age " of "


peci!cations ou must submit) + a written report containing all information as speci?ed in 8tep 1= above + any researched information that is relevant to or supports the report2s activities.

our assessor will be looking for demonstration of your ability to) + organise, evaluate and critique ideas and information + build and maintain understanding of a problem of issue + develop and write comple- te-ts using appropriate conventions and writing styles + use numeracy skills to interpret comple- statistical and researched information + gather and analyse data and seek feedback to improve organisational plans and

processes + use digital technologies e"ectively when sourcing, gathering and analysing

information to assist in the management of business operations.

BSBINM601 Manage knowledge and information: Assessment 1 !age & of "


Appendi" #

BSBINM601 Manage knowledge and information: Assessment 1 !age ' of "


Co$ee%ille & 'our brief 0ufus and >mma Felcastran, Co"eeille2s owners, have approached you for assistance. *he business has been pro?table and steadily e-panding for the last ( years. Gowever, recently e-penses have started to climb and sales are dropping. :n the last % months they have started to address the issue of rising e-penses by evaluating and updating procedures and work practices in an e"ort to reduce costs. 8o far, their e"orts have not had a signi?cant impact on e-penditure and their sales revenue continues to be below budget forecasts. :t2s Hanuary #=14 and all four stores are closed for a summer break. >mma and 0ufus are using the down time to assess their business2s operational and ?nancial status in preparation for the year ahead. *hey have asked you to help them analyse their business and the e-ternal environment to identify potential reasons for their declining sales. :nitially, they want you to review and analyse their business data and information to determine if there is a cause for their concern I what problem6s or issue6s there are and what information is needed to conduct further analysis to enable decisions to be made.



Co$ee%ille & (eneral information The business Co"eeille supplies high quality, fair trade co"ee and superior hot and cold gourmet food and beverages to customers in $elbourne2s central business district DCF&E. Customers are served by well trained, knowledgeable sta" who provide fast and friendly service. :t is owned and managed by partners >mma and 0ufus Felcastran. *hey opened their ?rst store in #==; and have since e-panded to four co"ee shops in and around the CF&.

)usiness (oals and objectives + :ncrease revenue through targeted marketing campaigns. + Control direct and indirect operational costs. + $aintain superior product and service standards. + >stablish Co"eeille brand as an ethically and environmentally responsible

company. + $aintain highly trained and motivated sta".



*"pansion timeline #==;

Opened ?rst store in CF&

#==;I#=11

Consolidated position and market share, sales and pro?ts steadily grew as reputation spread.

Huly #=1#

Opened second store two blocks south of original store in CF&. *his is the smallest of the stores located in a busy retail and professional area of town.

Huly #=1%

Opened third store four blocks east of original store in CF&. 8lightly larger than the original Co"eeille store, it is located in the heart of the business and legal district of the CF& and in the path of foot trac from 8outhern Cross 8tation.

Huly #=1(

Opened fourth store on the fringes of the CF&. *his is their biggest store with a larger sit'down area than the other stores.

The Co$ee%ille team :nitially, partners >mma and 0ufus Felcastran shared responsibilities for the management of all areas of their business. ith the organisation e-panding, 0ufus has taken on the role of Operations $anager across all four stores while >mma is concentrating more on marketing the new and e-isting stores. *he business now employs) + % full'time cafJ managers + ( fully trained baristas + 4 full'time and 1# casual food service attendants + # full'time cooks.

+arket anal'sis *he pro?le for a Co"eeille customer consists of the following geographic, demographic, and behaviour factors) , Overview of the C)D

B Karge percentage of oce workers D9=L of daytime tradeE. B !rea population growing at 9L per year. , -eo(raphic

B Our immediate geographic target is the area of within 3== metres of the cafe. B *he total area population is estimated at (3,===.

BSBINM601 Manage knowledge and information: Assessment 1 !age 1 of "


, Demo(raphics

B

$ale and female. B !ges #=I4= this is the age'group that makes up 9%L of the available daytime market. B Mull'time employment. B !n income over N3=,===.

, )ehaviour factors

B

>at out most times for lunch in a week. B *end to patronise fast service cafes. B >njoy a high quality meal. B alue ethical and sustainable practices.

BSBINM601 Manage knowledge and information: Assessment 1 !age 1# of "


Appendi" .

BSBINM601 Manage knowledge and information: Assessment 1 !age 1$ of "


Co$ee%ille business information )usiness environment Internal environment + 8ta" turnover has been relatively low in the last 19 months once the initial sta"

training period was completed for the fourth store. + $enus for all stores have been updated in the last 1# months, keeping old

favourites and introducing new dishes from around the world. + Got dish options in the e-ternal catering menu have been modi?ed to reAect these

changes while cold options have remained essentially the same.

*"ternal environment + /tility e-penses have risen steadily over the last 19 months due to regular price

rises. *he business is currently implementing cost saving measures. + ages have gone up 13L due to the need to pay higher wages for trained,

e-perienced baristas due to skills shortages. + 0ents for each of the properties has rise between 1= to 19L in the last 1# months

and is e-pected to rise again early in #=14. + Co"ee bean prices rose rapidly in early #=1( and stayed high until the end of the

year. Prices eased slightly in early #=13 but are e-pected to rise again later in the year due to lower worldwide production and increased demand. *he retail price for all co"ee menu items in all stores has been raised twice in the last 1# months. + 0ecently, red meat prices have started to rise with increases of up to #=L in the

last si- months. 8o far, these price rises have been absorbed but >mma and 0ufus plan to raise menu prices for meat'based hot dishes in the cafe and catering menus soon.

)usiness performance -eneral trends + 8ales for ?rst 4 months of #=13 are down across all sales categories and stores.

Overall, food sales are down 1=L, beverages 1#L and catering 17L. hen combined with rising e-penses, pro?ts are down for the ?rst half of the ?nancial year by 1;L + !fter opening a year ago, the fourth store is slowly building customers but is still

not performing to forecasted levels. $ost of the marketing budget and >mma2s e"orts have been focused on the fourth store.

BSBINM601 Manage knowledge and information: Assessment 1 !age 1% of "


+ Productivity has increased with sta" able to serve more customers per hour, per

employee. *his is partly due to barista co"ee preparation speeds increasing after all barista sta" completed an advanced barista course in Han #=13. + 8avings made in payroll and cost of goods due to productivity gains have been

o"set by rising wages and food prices.

tore # + Moot trac is down by 3L. + 8ales are generally steady but not growing as pl anned. :ncome is hovering just

under budget while pro?ts are 1=I13L below budget due to increased e-penses. >mma and 0ufus are not overly concerned yet as the budget forecast ?gures were based on a 3L increase in sales.

tore . + Moot trac down by 1=L. + Mood and beverage sales have been consistently under budget for the Huly to

&ecember period with budget variances steadily increasing. + >-ternal catering sales are down signi?cantly, especially for
&ecember D#%LE which are normally the business2s busiest periods. Catering have now been under budget for the last 19 months at this store with the budget variance rate steadily increasing.

tore  + Moot trac down 13L. + Mood and beverage sales have been under budget for the Huly to &ecember period

with the highest budget variance ?gures for all stores. + >-ternal catering sales have been consistently under budget for the Huly to

&ecember period with &ecember down 14L. Catering has now been under budget for the last 1# months at this store with the budget variance rate hovering between 1%L and 14L.

tore 0 + Moot trac up marginally by =.=3L + Mood and beverage sales are a consistent %I(L under budget. + >-ternal catering is down 3L on average with &ecember bucking the trend and

meeting budget. + ! new competitor is due to open 1== metres away in Mebruary #=14. + 8ales have been very Aat and not grown as hoped for this store over the last 1#

months despite several promotions and advertising campaigns in the local area.



Assessment #

))I1+23# +ana(e information and knowled(e

4inancial 'ear 5ul' .3#0 & 5une .3#6 5ul'&December .3#0 ales 7

5ul'

Au(

ept

Oct

1ov

Dec

Mood sales

#93,449

# 7;,9=3

# 7%,;(#

# 4#,39=

# 3=,=79

1 ;;,#31

Feverage sales

1;1,1;;

1;=,14%

19;,1#4

197,=3(

19#,43=

17;,3#%

9#,%4=

9%,3(=

91,;9=

91,(9=

77,3==

7(,%7=

Total income

6689..:

66963;

606930;

6#9##0

6#39..;

069#00

*otal e-penses

(9#,1;=

(7=,;%(

(9%,(%1

(31,49%

(41,7(4

(=(,;94

::93:

;.96:0

2#92#:

:890#

0;90;.

0;9#6;

>-ternal catering

1et pro!t/loss

5an&5ul' .3#6 ales 7

5an

4eb

+ar

April

+a'

5une

Mood sales

#=%,9;(

##1,#=;

#%9,3#3

#(3,(74

#3;,7(#

#4#,9=%

#,;9#,;7#

Feverage sales

191,##=

193,#4%

197,#4%

199,#4%

19;,34=

1;1,#=9

#,#(#,(;#

37,#9(

4=,;#4

47,93%

49,93%

31,93%

(;,1%7

9%7,1%4

>-ternal catering Total income

00.98;

02:98;

08920#

63.968.

63#9#66

639#0;

2932.9233

*otal e-penses

(1%,=4(

(#1,943

((#,7%%

((7,31#

(4(,1;9

(79,4%=

3,(##,;7#

.890

0696

63983;

6693;3

2986:

.096#;

1et pro!t/loss

2892.8

BSBINM601 Manage knowledge and information: Assessment 1

V 1.1 updated June 016 !age 1" of "

Assessment #


4inancial 'ear 5ul' .3#6&5une .3#2 5ul'&December .3#6 ales 7

5ul'

Au(

ept

Oct

1ov

Dec

Mood sales

#%1,%;1

##4,4(#

#%1,943

##7,1=3

#=#,34%

13(,%==

Feverage sales

1(9,=43

1(7,#4#

13%,1;#

139,%#%

1%3,=99

1#;,7=3

>-ternal catering

4=,#=7

4=,%39

34,(74

33,(37

3#,111

(7,3;7

Total income

08922

009.2.

00#96

0039;;6

;89:2.

#923.

*otal e-penses

%7%,71%

%4(,79=

%44,(7#

%7(,73#

%%;,=;%

#99,(;(

269808

2890;.

:6932#

229#

639228

09#3;

1et pro!t/loss

)ud(et variance report & All stores 8ummary of variance results for comparisons of budget to actual income for the period #=11I#=13 ! positive variance indicates the percentage above budget, a negative ?gures indicates the percentage below budget. 4inancial 'ear

.3##=#. 5ul=Dec .3##

.3#.=# 5an=5un .3#.

5ul=Dec .3#.

.3#=#0 5an=5un .3#

5ul=Dec .3#

.3#6= #2

.3#0=#6 5an=5un .3#0

5ul=Dec .3#0

5an=5un .3#6

5ul=Dec .3#6

Mood sales

3L

9L

7L

1#L

9L

1L

'%L

'9L

'1=L

Feverage sales

9L

#L

(L

3L

3L

'#L

'(L

'3L

'1#L

1#L

(L

7L

#L

3L

#L

'9L

'11L

'17L

9L

3L

4L

4L

4L

1L

'3L

'9L

'1#L

7L

(L

'1L

4L

4L

'(L

'3L

'11L

'1%L

>-ternal catering *otal income

V 1.1 updated June 016 !age 1& of "

Assessment #


4inancial 'ear 5ul' .3#6&5une .3#2 5ul'&December .3#6 ales 7

5ul'

Au(

ept

Oct

1ov

Dec

Mood sales

#%1,%;1

##4,4(#

#%1,943

##7,1=3

#=#,34%

13(,%==

Feverage sales

1(9,=43

1(7,#4#

13%,1;#

139,%#%

1%3,=99

1#;,7=3

>-ternal catering

4=,#=7

4=,%39

34,(74

33,(37

3#,111

(7,3;7

Total income

08922

009.2.

00#96

0039;;6

;89:2.

#923.

*otal e-penses

%7%,71%

%4(,79=

%44,(7#

%7(,73#

%%;,=;%

#99,(;(

269808

2890;.

:6932#

229#

639228

09#3;

1et pro!t/loss

)ud(et variance report & All stores 8ummary of variance results for comparisons of budget to actual income for the period #=11I#=13 ! positive variance indicates the percentage above budget, a negative ?gures indicates the percentage below budget. 4inancial 'ear

.3##=#. 5ul=Dec .3##

.3#.=# 5an=5un .3#.

5ul=Dec .3#.

.3#=#0 5an=5un .3#

5ul=Dec .3#

.3#6= #2

.3#0=#6 5an=5un .3#0

5ul=Dec .3#0

5an=5un .3#6

5ul=Dec .3#6

Mood sales

3L

9L

7L

1#L

9L

1L

'%L

'9L

'1=L

Feverage sales

9L

#L

(L

3L

3L

'#L

'(L

'3L

'1#L

1#L

(L

7L

#L

3L

#L

'9L

'11L

'17L

9L

3L

4L

4L

4L

1L

'3L

'9L

'1#L

7L

(L

'1L

4L

4L

'(L

'3L

'11L

'1%L

>-ternal catering *otal income

V 1.1 updated June 016 !age 1& of "

Assessment #


Appendi" 

Assessment #


Appendi" 

BSBINM601 Manage knowledge and information: Assessment 1 !age 1' of "


Assessment #


Customer and marketin( information Co$ee%ille customer information Customer spendin( patterns Avera(e spend = .3##

Avera(e spend = .3#0

%ariance

Comments

Co$ee

N%.%3

N%.93

13L

4ood = takeawa'

N9.43

N;.9=

1%L

4ood & sit down

N;.#=

N1=.(3

1(L

Caterin(

N19.==

N##.==

##L

hile average spend has risen, >mma and 0ufus feel this is a result of general price rises, not customers purchasing more items.

Item

ummar' customer feedback forms 5an&Dec .3#6 + *hanks for your friendly smile every morning. :2ll miss that when we move. + 5reat co"ee, great service. + Can you open a store near the new oce in Mair?eld@ + Koved the vegetarian frittata + Fest mocha :2ve had in weeks + &o you deliver to 0ichmond@ :2m going to miss your co"ee and healthy salads + >-pensive co"ee + 8ervice sta" always happy to see you + ote 1 arlie best barista in town + 5oing to miss you all + 5ood co"ee but e-pensive compared to Qelda2s.

ummar' customer comments 4acebook 5an&Dec .3#6 + Kunch time Fest focaccia ever + Kove that you guys do free trade. + Kook at the art on this co"ee + Hust wanted to say farewell. *hanks for e-cellent co"ee every morning. :2ll miss your

smiles. !ny cafJ recommendations in Canterbury@ + Kunch with the crew at Co"eeille. 8omething for everyone, even our veggie sisters.

BSBINM601 Manage knowledge and information: Assessment 1 !age 0 of "


Assessment #


+ ! big thank you from everyone at $ilson Minancial. *oday2s our last day

:f : get



another job in the city :2ll de?nitely be coming back + *hanks for my birthday co"ee. as looking forward to it all morning

>o'alt' Club membership $embership activity from &ecember #=1( to $ay #=13. +ember ship

+emb ers .3#0 ?

Active memb ers

Inacti ve@

Cancel led

Total memb ers .3#6 

tore #

(9

(%

3

=

(9

tore .

#9

#=

3

%

#3

tore 

%#

#1

4

3

#7

tore 0

1;

13

#

#

17

1#7

;;

19

1=

117

79L

1(L

9L

Total

Anal'sisB
R*otal members as at &ecember #=1( S

:nactive T
U

*otal members as at $ay #=13

Action +arketin( surve' results December #&09 .3#0 !ction $arketing conducted a survey in the area within the boundaries of the three CF& stores. ! summary of feedback received includes the following. + Customers are buying less food over summer as they are trying to be healthy and

spend less money in the lead up to Christmas. + ! number e-pressed concern about the possibility of losing their jobs due to

ongoing poor ?nancial performance of their employer. $any were trying to save money in case this occurred. + %9L of customers said they had eaten at Co"eeille but considered it a treat due to

prices. + Co"ee was consistently rated as e-cellent however, 39L of respondents who

purchased co"ee from Co"eeille said it wasn2t their primary source. + Customers who regularly purchased food and6or beverages from Co"eeille

supported their environmental and socially responsible position.



Assessment #


e' surve' takeawa's + price

+ general economic concerns

+ business environment in CF&

+ healthy lifestyle and eating

DclosuresE

habits.

urve' results uestion

Gave you ever visited a Co"eeille store@

Responses

es

2:E

E

hich store do you visit@ DCan choose more than one storeE

8tore 1

08E

8tore %

.:E

8tore #

0E

8tore (

#.E

Gow times a month, on average, do you visit the co"ee shop@

1I( times

.6E

1=I13 times

#E

3I; times

.:E

$ost days

#:E

hat is your purpose Mor the co"ee 28E for visiting 5et something to eat Co"eeille@ DCan 02E choose more than one *o read the papers storeE #;E

*o meet others

..E

*o rela-

#6E

Gow would you rate the overall friendliness of the sta"@ Dwith 3 being the most friendlyE

3 T >-cellent

6E

# T Mair

E

( T ery good

.E

1 T Poor

3E

% T 5ood

#.E

= T !wful

3E

Gow do you rate the price of your food and6or beverages@ Dwith 3 being an e-cellent priceE

3 T >-cellent

..E

# T Mair

#6E

( T ery good

.;E

1 T Poor

2E

% T 5ood

.8E

= T !wful

3E

Gow do you rate the variety of products@ Dwith 3 being the best varietyE

3 T >-cellent

E

# T Mair

#E

( T ery good

.E

1 T Poor

3E

% T 5ood

E

= T !wful

3E

Gow do you rate the product quality@ Dwith 3 being e-cellent qualityE

3 T >-cellent

63E

# T Mair

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( T ery good

.;E

1 T Poor

3E

% T 5ood

#;E

= T !wful

3E

Gave you found your

0;E

aited ages

.E

BSBINM601 Manage knowledge and information: Assessment 1 !age  of "


Assessment #


wait in line to be too long for your satisfaction@

BSBINM601 Manage knowledge and information: Assessment 1 !age # of "

#;E

ery slow

3E


Assessment #


Appendi" 0

BSBINM601 Manage knowledge and information: Assessment 1 !age $ of "


Assessment #


+ana(ement and team meetin( summaries +eetin( summaries +ana(ement team meetin(

October %1st, #=13

TopicB *"ternal caterin( Christmas bookin(s

0ufus I Owner6Operations $anager + Catering bookings for corporate Christmas parties down across all

stores for
>mma I Owner6$arketing + $ade phone calls and personal visits to all previous clients who

have not rebooked this year. + Fudget constraints common reason for not booking. + 8ome using another, cheaper caterer, some are not having a

catered Christmas event.

8arah I $anager, 8tore 1 + 8ta" from two businesses Co"eeille catered for last year have

mentioned management are only holding self'catered morning6afternoon tea for sta", no formal Christmas party. Foth businesses employ #=I%= employees.

TopicB .3#2 bud(ets

0ufus I Owner6Operations $anager + !ll budgets for #=14 have been adjusted to reAect sales and

e-penses trends.

Team meetin( & tore 

TopicB ales trends9 customer feedback

0ufus I Owner6Operations $anager + 8ales down across all revenue streams. +
shopping.

BSBINM601 Manage knowledge and information: Assessment 1 !age % of "


Assessment #


Keunie I $anager, 8tore % + >arly morning period slower, less co"ee and breakfast sales from

train station trac. + Kunch time food trade from oce sta" down. 8tarting Christmas

shopping during lunch period@

8ta" comments +
tight. + *rying to push co"ee6cake and meal6water deals but uptake low. + 8everal regulars from $cinnon2s say sta" Christmas gathering

being held o"'site this year, no e-ternal catering booked I we catered for them last year. + Got food sales down, higher wastage. Preference for salads and

sandwich bar. + 0eceived queries about getting Paleo options added to the menu. + 8ales manager at VV department store said retail sales are sluggish

compared to this time last year. Kots of looking but not buying. Goping it will pick up soon. + Kots of general chatter about economic concerns, terrorism, home

interest loan rates possibly going up after Christmas. 5eneral feel of customers is negative. , 8ta" e-pressed concern about job security due to lower revenue

?gures. +ana(ement team meetin(

&ecember %rd, #=13

TopicB Revenue concerns

0ufus I Owner6Operations $anager + 0evenue across all stores under budget. + 8tore # food and catering of real concern. + 8tore % food, beverages and catering all signi?cantly under budget.

>mma I Owner6$arketing + 8hifting marketing focus from 8tore ( back to CF& stores, focus on

8tores # and %. +


Assessment #


8arah I $anager, 8tore 1 + Customers not spending as much, average daily spend per

customer down compared to previous years.

Christos I $anager, 8tore # + *wo businesses within their building to close permanently at

Christmas. + $issing a number of regular customers at the register.

Keunie I $anager, 8tore % + One 3=W employee business in building ne-t door moving to new

oces out of CF&. + One #=W employee ?nancial advisor have moved to new oce in

suburbs as rent is cheaper. + *wo For Lease signs for oces in buildings in same block as cafe. + Kots of chatter from clients working for professional services

companies about business retraction, possible redundancies.

Hordie I $anager, 8tore ( +
open in Mebruary, potential to grow morning trac. , &ue to higher residential occupancy near store, raised potential for

take away dinner trade. Mresh cooked and packed for customers to purchase on way home from work. Other alternative is a delivery service within a speci?c radius. $ight also work for 8tore % due to pro-imity to train station and &ocklands residential comple-es. ould mean longer opening hours to catch after'work commuters and residents.

BSBINM601 Manage knowledge and information: Assessment 1 !age " of "


BSBINM601 Assessment 1

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