Order takerscashiers costs may go down as a result of

Order takers/cashiers’ costs may go down as a result of fewer staff needed and the use of the system will
bring more impulse buyers in the door
 The restaurant cafe’ would be ‘tech savvy’ and also assist with food and beverage cost and wastage
After the recent and successful Sydney Film festival, a time of full occupancy in the nearby cinemas, the
following complaint referencing ‘ prolonged waiting periods for service was consistently received by ACA
Restaurant Cafe’ online Customer Service reviews. Other feedback and comments also stated the following:
1. The order process takes over fifteen (15) minutes, and the food service even longer
2. Staff are unfamiliar using the online ordering system.
3. Staff appeared flustered, unorganised, stressed and don’t know what to do
4. When a Manger was requested for assistance none could be found
5. The order taker area was always short staffed creating an uncomfortable ambience and experience as the
orders were then rushed and unfriendly
6. Some cases of wrong orders being placed were also reported
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T-1.8.1
Assessment Task –Project Report & Written Responses
As the Manager of ACA Restaurant Cafe’ you, as Joe Roux, have been delegated the responsibility to monitor,
analyse, review and outline the reasons for these complaints by completing the following 3 tasks.
Please refer to the “Assessment submission requirements” in Appendix 1 for your reference.
TASK 1: IDENTIFY, MONITOR AND REVIEW 20 Marks
Your task is to:
Upon completion of your review of the above feedback and business summary (available on eLearning), you
are to provide the Owners (Emma Supreme & Rufus Clarendon) the following a Report (please see
Appendix 2 for format instructions) (minimum of 500-600 words) that documents the following:
 An overview of the situation
 A new description of the task sequence for customers ordering of food and beverage
o in person and
o via the online ordering portal
This can be:
I. A Checklist or
II. Standard Operating Procedure (please refer to eLearning for “HM_Template 1_Standard Operation
Procedure”)
 Provide examples of specific problems raised, what were the issues and what were the potential reasons
for these?
 Explain how you will implement the corrective action and what support strategies you propose to correct
the issue (e.g. Staff Training)
 Explain how you will monitor the success of the corrective actions and/or support strategies
 Please refer to Appendix 3 for Marking Criteria.
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T-1.8.1
ACA Restaurant
Café
Operational Report
Prepared: 02/05/2020
Filippo Cacciapuot
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T-1.8.1
EXECUTIVE SUMMARY
Overview of subject matter
Methods of analysis
Findings and Recommendations
TABLE OF CONTENTS
INTRODUCTION
BODY
CONCLUSION
REFERENCE LIST
APPENDIX
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T-1.8.1