#1.

Go to https://www.fairwork.gov.au/employee-entitlements/national-employment-standards and identify the award provisions for the following. You may ask your assessor for a copy of the national employment standards.

a. Annual leave including shift workers

b. Mandated breaks between shifts

c. Maximum allowed shift hours

d. Standard, overtime and penalty pay rates

#2.

You employ 3 chefs. John is casual, Jack is part-time and Chenelle is employed full time. They all arrive for the morning shift. After 1 hour a storm hits the restaurant and the power goes off. The manager informs staff that they shall clean up and leave as power will be off at least for 2 days. After 1.5 hours all staff leave. What is their pay entitlement for that day?

#3.

What are the leave provisions for the following?

a. Sick leave

b. Carers

c. Compassionate reasons

d. Jury service

e. Long service

f. Maternity or paternity

g. Rehabilitation of injured workers

h. Study

#4.

One requirement of a business is to maintain and administer rostering records.

a. Go to https://www.fairwork.gov.au/employee-entitlements/national-employment-standards templates and guides, and download the file >Weekly time and wage records template. If you are not able to access this site, please click the blue colour text/link to downloada copy of these templates -Assessment 1 - Timesheet-template - SITXHRM002

b. Complete a timesheet using the following information:

Joseph (Level 6 cook (tradesperson) grade 5) - will be working from 15.30 - 22.00 on Mon, from 6.00 - 14.30 on Thurs, Fri and Sat and from 13.30 - 22.00 on Sun.

c. Attach the documents to this assessment

Upload Attachment

#5.

What are the requirements for time and wage records? How long these records must be kept?

#6.

What is the importance of rosters for efficiency in an organisation and how can a roster be used to control staff costs?

#7.

Provide 3 examples for benefits for using a social and cultural skill mix in the hospitality industry.

#8.

Provide 3 examples of different religious and cultural beliefs of staff working in the hotel and restaurant industry and how these may need to be accommodated when preparing rosters.

#9.

Mention any five initiatives that an organisation can introduce as part of a flexible family-friendly workplace strategy and cater to recreation of employees.

#10.

The volume of business affects a roster. Provide an example each of how a restaurant's quiet and busy periods may affect a roster.

#11.

List 6 simple user-friendly pieces of software specifically designed for developing rosters.

#12.

Describe the following types of rosters that are used in the hospitality industry: (20-30 words each)

Shift Rosters

Staggered Rosters

Split-Shift Rosters

#13.

Describe each type of roster used for various operational situations: 30-40 words each.

Full-time Rosters

Part-time and Casual Rosters

Duty Rosters

Cyclic Rosters

#14.

Name any two sources of information about awards and other industrial provisions.

#15.

Why would a restaurant consider hiring casual staff? How does hiring casual staff impact on rostering practices? 70-80 words.

#16.

Provide 3 examples for different communication mediums that can be used to inform staff of rosters.

#17.

List 5 aspects that need to be considered when evaluating rosters for their effectiveness.

#18.

Effective from 1st January 2010, all Australian employees (except casual workers) are entitled to minimum conditions known as the National Employment Standards. Mention any 8 conditions these standards include.