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Task 2.3: Role-play

• You are required to participate in a role-play to communicate with the current seafood supplier of the Jackson's Hotel.
• Role-play is to be conducted in an actual or simulated workplace environment.
• The role-play can be conducted as a face-to-face meeting, via telephone or online video conferencing tool such as Skype, Hangout or Zoom.
• All participants must be briefed on their roles and desired outcomes of the role-play prior to commencing the activity.
• Role-plays can be recorded for further analysis and discussion with the consent of all participants.
• Complete the role-play.
• Your assessor will observe you as you complete this task.
• Answer all the questions.

Background information

The chef orders the following types of seafood for JJ's Bistro.

Seafood	Quantity per week
Prawns - Large Whitsunday wild peeled raw	15 kg
Whiting - Qld sand	10 kg
Atlantic salmon - raw fillet	30 kg
Squid tube rings - raw	8 kg
Flake (Mako) - raw fillet	35 kg

Learner instructions

Prior to completing the task, you are required to:

• Complete the table on the next page to calculate how much is spent over a weekly and monthly period on seafood in the bistro. Then calculate what percentage of the May food purchases budget is spent on seafood. This will help you gain an understanding of the impact changes to prices could have in the food purchases and bistro budget.
• Your calculations are not an assessment task and do not have to be submitted to your assessor however, it is recommended you ask your assessor to check your calculations.
• The seafood price list is given below to assist you for this task.

1. Seafood price list

Seafood	Qty per week	Price per unit ($)	Total per week ($)
Prawns - Large Whitsunday wild peeled raw	15 kg	100.00
Whiting - Qld sand	10 kg	32.00
Atlantic salmon - raw fillet	30 kg	39.00
Squid tube rings - raw	8 kg	26.00
Flake (Mako) - raw fillet	35 kg	20.00
Total cost of seafood per week
Total spend seafood per month (Total per week x 4) (A)
Food purchases May Actual (B)	45,864
% seafood spend of total food purchases budget (A B) x 100

During the role-play, you are required to demonstrate the following skills and knowledge.

• Discuss techniques to reduce costs with an existing supplier to inform and assist in the management of organisational budgets.
• Use oral communication skills to discuss budget requirements and seek and provide feedback.

Potential topics to discuss venue/site personnel

These are suggestions only. You can choose what topics you discuss and questions you ask the supplier to achieve the desired information. Your discussion should be based on budget analysis and case study information provided previously. You can develop your own questions or modify those provided. Discuss your topics or questions with your assessor prior to commencing the role-play.

• Discuss current pricing structures for prices and quotes you have received
• Discuss organisational goals
• Discuss current and future business relationships
• Are prices likely to increase/decrease in the next few months?
• Can you estimate how much prices might rise/fall? On which items?
• Are the reasons for the increases/decreases in prices likely to have a short- or long-term impact?
• Negotiate new pricing schedules for products

Role-play participant - Seafood supplier to Jackson Hotel

• Familiarise yourself with the hotel's background information, seafood pricing list and any otherinformation that will assist you when answering questions.
• Read the learner outcomes to gain an understanding of the skills and knowledge the learner must demonstrate during the role-play.
• Clarify any details with the assessor prior to commencing the role-play.
• You can make decisions about supplier information and services and reasons for changes to seafood pricing if necessary information is not available. Decisions and responses to questions should be based on your hospitality industry knowledge and experience. You can respond to the learner that you don't know the answer to their question, however, this response must be used sparingly as it becomes difficult for the learner to achieve their assessment outcomes.

Participant information

You have been supplying the Jackson Hotel for three years and have built up a good, open working relationship with the management.

You anticipate the following changes.

1. Supplies of wild banana prawns have been higher than normal as supplies have been limited. Prices should go down over the next two months as stocks increase. You estimate they will steadily decrease from next month down to $85.00 kg in about three months time.
2. You could swap the wild banana prawns for farmed banana prawns which are $80 to $85 kg all year round unless there is a cyclone in the area.
3. Tiger and King prawns are cheaper but their flesh isn't as firm or sweet as Banana prawns so are not a suitable for some types of dishes.
4. Whiting is coming into peak season and prices should reduce by $5 to $8 per kilo over the next four months. They will increase back up to current prices after that.
5. Prices for Atlantic salmon are stable and aren't expected to change in the foreseeable future. You are adding farmed Tasmanian salmon fillets and cutlets to your range this month. They will sell for $36.00 kg. You believe their flavour is better than the Atlantic salmon.
6. Prices for squid will go up for the rest of the year and supplies reduce with the passing of peak harvesting season. You're not sure what the changes will be as warmer sea temperatures in Queensland are affecting some suppliers.
7. Prices for Mako are currently relatively stable but you expect they will steadily increase of the next few years as supplies decrease due to over fishing. You suggest the chef start looking for an alternative when they start developing their next menu.

Learner outcomes

• Can discuss techniques to reduce costs with a supplier to inform and assist in the management of organisational budgets.
• Uses oral communication skills to discuss budget requirements and seek and provide feedback.

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