Bsbd502a Effectiveness
BSBLED502A Manage Programs that Promote Personal Effectiveness
Diploma of Business
BSB50207 Diploma of Business BSBLED502A Manage programmes that promote personal effectiveness 2013 Semester 1 Summative Assessment 1 The assessment is designed to give you the opportunity to show you have the skills and knowledge required to manage programmes that promote personal effectiveness. To achieve the Performance Criteria, you must complete all of the assessment tasks. Assessment announced early in the semester for you’re to commence the required assessment. This assessment 1 is work 50% to the total unit. Submission guidelines 1. Please use standard ‘assessment cover page’ with authentic statement as attached. 2. Please provide proper in-text …show more content…
referencing when you write up your assignment, and provide reference list at the last page of assessment. 3. Please submit Assessment 1 on Week 6, 3 May 2013, at 12.00 pm 4. The word limit for this individual assessment is approximately 750 words, not include the cover page and the reference list. 5. Students are required to follow the formatting requirements stated below: a. Type of font: Times New Roman b. Font size: 12 c. Line spacing: 1.5 6. Submit both soft and hard copy – soft copy submits to Moodle for administrative purpose, and hard copy submit to Tan Sin Sieng personally for marking purpose.
BSBLED502A, Last updated March 2013 Semester 1 Version 2
1
BSBLED502A Manage Programs that Promote Personal Effectiveness
Diploma of Business
Assessment 1 – Case Study This is an individual assessment. CASE STUDY: CAMPUS FOOD SYSTEMS
Written by Jean M. Honebury, associate professor of management Texas ARUM University—Corpus Christi.
As part of a master’s program in food services management, Cindy Breen has just begun her internship with Campus Food Systems (CFS).
CFS is a self-operated university food service department at Cindy’s alma mater, Gulfport State College. As a department, CFS reports directly to the vice president of administration, the office generally responsible for non-academic matters cofunded by the school. Self-operated food service programs try to minimize loss rather than maximize profit. They are operated by employees of the institution, as opposed to contract operations run by professional management companies like Marriott Corporation and ARA Services, profitmaking enterprises. CFS employs about 60 full-time employees. In addition, the staff is supplemented by almost 100 students who provide part-time labor.Thus approximately 160 employees, largely part-time, are responsible for providing three distinct dining services to the Gulfport campus: Watkins Dining Hall (traditional cafeteria service for residents); Sea Breeze Cafe (fast-food service for students, faculty, staff, and guests); and Catering (a full range of catering services offered both on and off campus).A fourth function, stores, orders, receives, inventories, and disburses food and non-food supplies to the other three operations. Cindy knows that most self-operated food service programs are located at much larger universities. A small operation like CFS is always vulnerable to a takeover threat from large contractors like Mariott. Smaller schools are easy targets. Also, turnover in the administration makes the threat of a takeover stronger—and Gulfport has just changed presidents. President Sheila Dawes comes from a large university that used ARA to administer dining-room operations. Cindy’s supervisor, Jake Platt, has told her that she must help him assure the new college president that CFS should remain self-operated. Cindy has been working at CFS for only two weeks, and Jake has just assigned her to manage
the student help. Her responsibilities include interviewing, selecting, training, scheduling, and disciplining about 100 part-time employees. She also has been charged with preparing a report, Work Accidents in the Food Service Areas, for the previous calendar year. This report will be sent to President Dawes and the Human Resource Department and forwarded to both state and OSHA agencies to comply with state and
BSBLED502A, Last updated March 2013 Semester 1 Version 2 2
BSBLED502A Manage Programs that Promote Personal Effectiveness
Diploma of Business
federal safety and health legislation. Jake has told her to minimize the severity of the reported occupational illness and accidents. He says that CFS can’t afford to”inflate” these statistics. They might attract President Dawes’s attention. Jake also hinted to Cindy that both her grade in the internship and a favourable job recommendation rest on how she handles the accident report. Some of the accidents Jake has asked her to minimize include the following: Bill Black, part-time employee, fractured and cut his right hand when a springloaded piston on a food cart snapped back and caught his hand between the cart and a heavy loading cart door. Cindy has learned that Bill’s injury has resulted in a permanent partial disability of two fingers. Leslie Campbell, Ophrah Moses, Cici Potts, Winnie Chung, and George Wilson all cut their hands on the same meat slicer at different times. Each accident was caused when another employee failed to replace the knife guard after cleaning it. Winston Knapp received burns on his face, chest, legs, and stomach when hot water splashed out of the steamer into which he had lowered a tray of hot food.
Jake has also asked Cindy to omit any accidents for which reports were not made to Human Resources at the time of the incident. So far, Cindy has documented 46 such incidents, ranging from a box falling on a student’s head to severe cuts from broken glass and knives. But Jake has said not to worry: They were all student employees who used their parents’ health insurance to cover medical expenses. Cindy is distressed by the number of accidents that have occurred during the previous calendar year at CFS. She has just reviewed data from the Bureau of Labour Statistics for 1995 in her Restaurant Management class. Cindy knows that working in food service can be quite dangerous, but the number of accidents at CFS during the last year is about 20 percent more than in other, comparable small food service operations. In addition, she has found that many accidents were never reported to the state. Another problem with the incident reports Jake has supplied Cindy to compile her report is the fact that they fail to mention Rick James, a student employee who contracted a severe case of salmonella poisoning from handling diseased seafood. Rick has just returned from a three-month hospital stay. He had been so ill that he had become paralyzed and at first was not expected to live. He missed almost a whole semester of school. Since Rick’s illness, CFS has forbidden student employees to handle raw seafood, but that rule has been frequently violated, owing to high absenteeism and turnover of full-time personnel.
BSBLED502A, Last updated March 2013 Semester 1 Version 2
3
BSBLED502A Manage Programs that Promote Personal Effectiveness
Diploma of Business
Cindy sits contemplating what her sense of values tells her to do next. She has jotted down her alternatives: 1. Prepare the report as Jake has asked, with omissions. 2. Prepare the report, but include the incident reports. 3. Prepare the report including all incident reports, previously unreported accidents, and Rick’s serious illness. 4. Go to Fred White, CFS director and Jake’s supervisor, and give him a complete report. 5. Send the complete report directly to President Dawes. 6. Call OSHA and ask for someone to inspect CFS. 7. Leak the story to the student newspaper and the local press. QUESTION 1. What should Cindy do and why? Frame your answer in terms of a safe and healthy workplace. 2. If given the case that you were Cindy, what would you outline as the steps in developing an effective safety management program? Provide appropriate support and assistance to have an effective safety management program. 3. What would you have in the health and safety rule for Campus Food Systems (CFS)? You are to write at least 3 health and safety practice guidelines for Campus Food Systems in prevent or minimise the stated risk from re-occurring.
Diploma of Business
BSB50207 Diploma of Business BSBLED502A Manage programmes that promote personal effectiveness 2013 Semester 1 Summative Assessment 1 The assessment is designed to give you the opportunity to show you have the skills and knowledge required to manage programmes that promote personal effectiveness. To achieve the Performance Criteria, you must complete all of the assessment tasks. Assessment announced early in the semester for you’re to commence the required assessment. This assessment 1 is work 50% to the total unit. Submission guidelines 1. Please use standard ‘assessment cover page’ with authentic statement as attached. 2. Please provide proper in-text …show more content…
referencing when you write up your assignment, and provide reference list at the last page of assessment. 3. Please submit Assessment 1 on Week 6, 3 May 2013, at 12.00 pm 4. The word limit for this individual assessment is approximately 750 words, not include the cover page and the reference list. 5. Students are required to follow the formatting requirements stated below: a. Type of font: Times New Roman b. Font size: 12 c. Line spacing: 1.5 6. Submit both soft and hard copy – soft copy submits to Moodle for administrative purpose, and hard copy submit to Tan Sin Sieng personally for marking purpose.
BSBLED502A, Last updated March 2013 Semester 1 Version 2
1
BSBLED502A Manage Programs that Promote Personal Effectiveness
Diploma of Business
Assessment 1 – Case Study This is an individual assessment. CASE STUDY: CAMPUS FOOD SYSTEMS
Written by Jean M. Honebury, associate professor of management Texas ARUM University—Corpus Christi.
As part of a master’s program in food services management, Cindy Breen has just begun her internship with Campus Food Systems (CFS).
CFS is a self-operated university food service department at Cindy’s alma mater, Gulfport State College. As a department, CFS reports directly to the vice president of administration, the office generally responsible for non-academic matters cofunded by the school. Self-operated food service programs try to minimize loss rather than maximize profit. They are operated by employees of the institution, as opposed to contract operations run by professional management companies like Marriott Corporation and ARA Services, profitmaking enterprises. CFS employs about 60 full-time employees. In addition, the staff is supplemented by almost 100 students who provide part-time labor.Thus approximately 160 employees, largely part-time, are responsible for providing three distinct dining services to the Gulfport campus: Watkins Dining Hall (traditional cafeteria service for residents); Sea Breeze Cafe (fast-food service for students, faculty, staff, and guests); and Catering (a full range of catering services offered both on and off campus).A fourth function, stores, orders, receives, inventories, and disburses food and non-food supplies to the other three operations. Cindy knows that most self-operated food service programs are located at much larger universities. A small operation like CFS is always vulnerable to a takeover threat from large contractors like Mariott. Smaller schools are easy targets. Also, turnover in the administration makes the threat of a takeover stronger—and Gulfport has just changed presidents. President Sheila Dawes comes from a large university that used ARA to administer dining-room operations. Cindy’s supervisor, Jake Platt, has told her that she must help him assure the new college president that CFS should remain self-operated. Cindy has been working at CFS for only two weeks, and Jake has just assigned her to manage
the student help. Her responsibilities include interviewing, selecting, training, scheduling, and disciplining about 100 part-time employees. She also has been charged with preparing a report, Work Accidents in the Food Service Areas, for the previous calendar year. This report will be sent to President Dawes and the Human Resource Department and forwarded to both state and OSHA agencies to comply with state and
BSBLED502A, Last updated March 2013 Semester 1 Version 2 2
BSBLED502A Manage Programs that Promote Personal Effectiveness
Diploma of Business
federal safety and health legislation. Jake has told her to minimize the severity of the reported occupational illness and accidents. He says that CFS can’t afford to”inflate” these statistics. They might attract President Dawes’s attention. Jake also hinted to Cindy that both her grade in the internship and a favourable job recommendation rest on how she handles the accident report. Some of the accidents Jake has asked her to minimize include the following: Bill Black, part-time employee, fractured and cut his right hand when a springloaded piston on a food cart snapped back and caught his hand between the cart and a heavy loading cart door. Cindy has learned that Bill’s injury has resulted in a permanent partial disability of two fingers. Leslie Campbell, Ophrah Moses, Cici Potts, Winnie Chung, and George Wilson all cut their hands on the same meat slicer at different times. Each accident was caused when another employee failed to replace the knife guard after cleaning it. Winston Knapp received burns on his face, chest, legs, and stomach when hot water splashed out of the steamer into which he had lowered a tray of hot food.
Jake has also asked Cindy to omit any accidents for which reports were not made to Human Resources at the time of the incident. So far, Cindy has documented 46 such incidents, ranging from a box falling on a student’s head to severe cuts from broken glass and knives. But Jake has said not to worry: They were all student employees who used their parents’ health insurance to cover medical expenses. Cindy is distressed by the number of accidents that have occurred during the previous calendar year at CFS. She has just reviewed data from the Bureau of Labour Statistics for 1995 in her Restaurant Management class. Cindy knows that working in food service can be quite dangerous, but the number of accidents at CFS during the last year is about 20 percent more than in other, comparable small food service operations. In addition, she has found that many accidents were never reported to the state. Another problem with the incident reports Jake has supplied Cindy to compile her report is the fact that they fail to mention Rick James, a student employee who contracted a severe case of salmonella poisoning from handling diseased seafood. Rick has just returned from a three-month hospital stay. He had been so ill that he had become paralyzed and at first was not expected to live. He missed almost a whole semester of school. Since Rick’s illness, CFS has forbidden student employees to handle raw seafood, but that rule has been frequently violated, owing to high absenteeism and turnover of full-time personnel.
BSBLED502A, Last updated March 2013 Semester 1 Version 2
3
BSBLED502A Manage Programs that Promote Personal Effectiveness
Diploma of Business
Cindy sits contemplating what her sense of values tells her to do next. She has jotted down her alternatives: 1. Prepare the report as Jake has asked, with omissions. 2. Prepare the report, but include the incident reports. 3. Prepare the report including all incident reports, previously unreported accidents, and Rick’s serious illness. 4. Go to Fred White, CFS director and Jake’s supervisor, and give him a complete report. 5. Send the complete report directly to President Dawes. 6. Call OSHA and ask for someone to inspect CFS. 7. Leak the story to the student newspaper and the local press. QUESTION 1. What should Cindy do and why? Frame your answer in terms of a safe and healthy workplace. 2. If given the case that you were Cindy, what would you outline as the steps in developing an effective safety management program? Provide appropriate support and assistance to have an effective safety management program. 3. What would you have in the health and safety rule for Campus Food Systems (CFS)? You are to write at least 3 health and safety practice guidelines for Campus Food Systems in prevent or minimise the stated risk from re-occurring.