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(244, 'Prepare Stocks, Sauces and Soups  (SITHCCC007)', '<h3><br />Assessment Task 1</h3>\r\n<ol>\r\n<li><em><strong>three food safety issues which you must consider when preparing stocks, sauces and soups.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Risk</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Strategy for reducing risk</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p><strong>Recipes</strong></p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Proper standard steps for the recipe need to be followed.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p><strong>Odour</strong></p>\r\n<p><strong> </strong></p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Proper flavors are properly being used along with the clarifying agents which has been mentioned in the standard recipes.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p><strong>Environmental factors</strong></p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Storage conditions are quite poor</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Three indicators you would use to select fresh, quality ingredients for use instocks, sauces andsoups.</strong></em></li>\r\n</ol>\r\n<p>Following are the three indicators that can be used to select the fresh, quality ingredients for the uses which are in stocks, sauces and the soups:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>There are both the factors such as internal as well as external factors which appears.</li>\r\n<li>Size, shape, color and the consistency of the dish also considered as the indicators.</li>\r\n<li>Third and the last indicator is chemical, physical and microbial.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"3\">\r\n<li><em><strong>Three signs that ingredients used for stocks, sauces and soups have spoiled orare contaminated.</strong></em></li>\r\n</ol>\r\n<p>Following are the three signs which can signify that ingredients that has been used in the stocks, sauces and the soups have been spoiled or contaminated:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Mold</li>\r\n<li>Odour</li>\r\n<li>Taste</li>\r\n</ul>\r\n<br />\r\n<ol start=\"4\">\r\n<li><em><strong>At least three requirements for the safe storage of stocks, sauces and sauces. At leastone of your answers for each must include the correct temperature range</strong></em>.</li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"94\">\r\n<p>Stocks</p>\r\n</td>\r\n<td width=\"463\">\r\n<p>·         The food can kept at the temperature of 4 degree C which will be around 39 degreen F or lesser than this.</p>\r\n<p>·         Always store the stocks in the clean and hygienic, food-grade storage containers.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"94\">\r\n<p>Sauces</p>\r\n</td>\r\n<td width=\"463\">\r\n<p>·         Refrigerator the sauces that is left over</p>\r\n<p>·         Always tore the sauce in air-tight or in the plastic container to avoid the contamination.</p>\r\n<p>·         Before storing the sauce it should be at the room temperature and should be stored in the cool, dark between 50 degree to 70 degree F.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"94\">\r\n<p>Soups</p>\r\n</td>\r\n<td width=\"463\">\r\n<p>·         Always Refrigerator/Freezer the left over soup.</p>\r\n<p>·         Always store the soup in the plastic container.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"5\">\r\n<li><em><strong>Three safety techniques when using knives in the kitchen?</strong></em></li>\r\n</ol>\r\n<p>Following are the three-safety technique while using the knives in the kitchen:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Knives should be sharp so that they should make the chopping or cutting quite easy, always make sure that it should be out of the reach of the children.</li>\r\n<li>While cutting or slicing always keep your hand or your fingers away from the knife in order to prevent the cut on the hand.</li>\r\n<li>Never make your palm as the cutting board this increases the risk of cutting the palm or hand.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"6\">\r\n<li><em><strong>When cooking stocks, sauces and soups, you will use a variety of equipment and utensils.Fill out the table below, identifying three things you should check before using each piece of equipment.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td rowspan=\"3\" width=\"123\">\r\n<p>Utility knife</p>\r\n</td>\r\n<td width=\"435\">\r\n<p>·         Sharpening</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"435\">\r\n<p>·         Any damages in knife</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"435\">\r\n<p>·         Cleaning</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td rowspan=\"3\" width=\"123\">\r\n<p>Food processor</p>\r\n</td>\r\n<td width=\"435\">\r\n<p>·         Power</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"435\">\r\n<p>·         Capacity</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"435\">\r\n<p>·         Accessories</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"7\">\r\n<li><em><strong>Four mise en place tasks related to preparing stocks, sauces and soups that youcan complete without affecting the quality of the dish.</strong></em></li>\r\n</ol>\r\n<p>Following are the four mise en place task which is quite related to prepare the stocks, sauces, and the soups that can help you to complete the task without affecting the quality of the dish:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Always go through the recipe first and make sure all the ingredients or the products which are going to be used in the dish is available.</li>\r\n<li>Always keep spatula, blender, mixing bowls, pan whatever is required to prepare the dish handy.</li>\r\n<li>Always wash or rinse all the vegetables and mince them according to the requirement of the dish before.</li>\r\n<li>Preheat the oven or stove on whatever you have decided to prepare the dish.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"8\">\r\n<li><em><strong>Define the following culinary terms in your ownwords.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Mirepoix: </strong> The culinary term mirepox is used for the flavor base which is being made or prepared once the diced vegetable is being prepared or cooked within the butter or the other fats.</li>\r\n<li><strong>Consommé</strong>: Consommé is also the culinary term, it is also considered as the type of clear soup which is full of flavoured stock or the broth that has been clarified.</li>\r\n<li><strong>Courtbouillon</strong>: Court-bouillon culinary term which means that it is the made up of the quickly cooked broth which is being prepared by the poaching other foods and the vegetables such as fish or the sea- food.</li>\r\n<li><strong>Coating</strong>: The culinary term coating simply means that covering the surface of the dish by garnishing or decorating the dish.</li>\r\n<li><strong>Pouring</strong>: The term pouring means to pour the liquid or any liquidy substances on the dish to make the texture of the dish smooth or flow.</li>\r\n<li><strong>Mothersauces</strong>: Mother sauce is the term which first was derived in French which contains the five basic sauce which is being served with the soups or other poultry dishes. This includes velouté sauce, bechamel sauce and other sauces also.</li>\r\n<li><strong>Reduction</strong>: The term reduction simply refers to the techniques which delivers the great flavor to the dish.</li>\r\n<li><strong>Roux</strong>: The term Roux refers to the flour or the fats which is being cooked or binded together and used to thicken the sauce.</li>\r\n<li><strong>Fond</strong>: The term fond means the two which is “The bottom” or “base”. The word is being used as the stock in the French cooking technique.</li>\r\n<li><strong>Bouquet</strong> <strong>garni</strong>: The term bouquet garni refers to the bundle of the herbs which to add them into the casseroles or the stocks such as Bay leaf etc.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"9\">\r\n<li><em><strong>At least three convenience products you could use when preparing stocks, saucesand soups.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>STOCK:- The term stock is considered as the liquid which is quite flavouring base for the soups and the sauces. This stock is being used to prepare the many dishes.</li>\r\n<li>SAUCES: - The term sauce means that the liquid cream or it is also considered as the semi-solid food which is being served with the various variety of the food.</li>\r\n<li>SOUPS: - Soups are also found in the form of powder and it can also be found as canned or frozen and soup can also be freshly made.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"10\">\r\n<li><em><strong>At least three trade names of convenience stocks, sauces and soups.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>béchamel.</li>\r\n<li>chicken and fish velouté</li>\r\n<li>demi-glacé</li>\r\n<li>fruit based sauces.</li>\r\n<li>herb based sauces.</li>\r\n<li>hollandaise and béarnaise.</li>\r\n<li>jus and coulis</li>\r\n</ul>\r\n<br />\r\n<ol start=\"11\">\r\n<li><em><strong>at least three products you can use as thickening agents with sauces and soups.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Beurre manié</li>\r\n<li>Liaison</li>\r\n<li>Whitewash</li>\r\n<li>Cornstarch</li>\r\n<li>Arrowroot</li>\r\n<li>Slurry</li>\r\n<li>Waxy Maize</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"12\">\r\n<li><em><strong>In your training kitchen or workplace, locate at least two stocks, two sauces and two soups. Aim for a mixture of convenience products, and frozen and chilled products. Take a photoof the labels on each product that identify best-before and use-by dates and rotation. For each one, identify the disposal date. Submit the photos as part of your assessment.</strong></em></li>\r\n</ol>\r\n<p>Aim of mixing convenience products: - Convenience food, or tertiary handled food, will be food that is financially ready (frequently through preparing) to enhance simplicity of utilization. Such food is generally prepared to eat without additional planning. It might likewise be effectively versatile, have a long timeframe of realistic usability, or deal a blend of such helpful attributes. In spite of the fact that café suppers meet this definition, the term is only sometimes applied to them. Comfort food sources incorporate prepared to-eat dry items, frozen food varieties like TV meals, rack stable food varieties, arranged blends, for example, cake blend, and nibble food sources.</p>\r\n<p> </p>\r\n<p>Bread, cheese, salted food and other arranged food varieties have been sold for millennia. Different kinds of food were created with upgrades in food innovation. Kinds of accommodation food sources can fluctuate by country and geographic area. Some comfort food sources have gotten analysis because of worries about wholesome substance and how their bundling might expand strong waste in landfills. Different techniques are utilized to decrease the undesirable parts of industrially delivered food and battle youth stoutness.</p>\r\n<p> </p>\r\n<p>Comfort food is monetarily ready for simplicity of utilization. Items assigned as comfort food are regularly sold as hot, prepared to-eat dishes; as room, temperature, rack stable items; or as refrigerated or frozen food items that require negligible arrangement (ordinarily warming). Comfort food varieties have additionally been depicted as food varieties that have been made to \"make them more interesting to the shopper. Accommodation food varieties and eateries are comparative in that they save time. They vary in that café food is prepared to eat, while accommodation food ordinarily requires simple arrangement. Both commonly cost more cash and less time contrasted with home cooking without any preparation.</p>\r\n<p> </p>\r\n<h3>Assessment Task 2</h3>\r\n<p><strong>Stock:</strong><em>Stocks are used as the base for every western cooking. Sticks are most commonly used to prepare the soups and sauces. The use of stocks have been limited. White or clear stock is being used to prepare the soups and the sauce which is being served with the dishes.</em></p>\r\n<p><strong><em>Stocks are used with some of the following dishes</em></strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Oven-Braised Rosemary chicken legs</li>\r\n<li>Garlic Roasted Chicken with White Wine Sauce</li>\r\n<li>Perfectly Poached Chicken Breasts</li>\r\n<li>Hainanese Chicken Rice</li>\r\n</ul>\r\n<p><strong>Sauces:</strong>The sauces are being served with the dishes to provide flavor, moisture and color contrast with the texture of the dish.</p>\r\n<p><strong><em>Sauces are used with some of the following dishes</em></strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong><em>Barbecue Sauce: </em></strong><em>Served with meat</em></li>\r\n<li><strong><em>Adobo-Honey Sauce: </em></strong><em>Served with salads, veggies, and all types of meat</em></li>\r\n<li><strong><em>Garlic Sauce: </em></strong><em>Served with every type of meal</em></li>\r\n</ul>\r\n<p><strong><em>Soups:</em></strong>Soups are liquid substance which is being consumed in order to stay hydrated for entire day. Soups helps in developing the good immune system and also helps in maintaining the energy.  They give your immune system a boost. There are lots of soups which are given to ill-people to help them to fight against the bacteria.</p>\r\n<p><strong><em>Soups are used with some of the following dishes</em></strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Grilled Cheese Sandwich</li>\r\n<li>Potato and Green Bean Salad</li>\r\n<li>Pear Salad with Walnuts and Gorgonzola</li>\r\n<li>Baked cheese and Veggie Quesadillas</li>\r\n</ul>\r\n<p><strong>Following are the dishes that are matched with soup </strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Potato and green bean salad with Chicken and Rice Soup</li>\r\n<li>Pear Salad with Walnuts and Gorgonzola with French Onion Soup</li>\r\n<li>Fried Paneer Cheese Pakora with Curried Chicken Soup</li>\r\n<li>Baked cheese and veggies Quesadillas with Tortilla Soup</li>\r\n<li>Shrimp Avocado Soup with Tomato vegetable soup</li>\r\n</ul>\r\n<p><strong>Following are the service style of Soups</strong></p>\r\n<p>Soups that can be served in following:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Soup cups</li>\r\n<li>Soup bowls</li>\r\n<li>Spoon</li>\r\n</ul>\r\n<br />\r\n<h3 id=\"mcetoc_1fi8vc58b2\"><strong>Stocks</strong></h3>\r\n<p><em>Identify different types of stock, including the main four stocks you have learned about during this unit. Also identify some regional/traditional varieties. Describe the difference in preparation of white and brown stocks, including basic ingredients and ingredient ratios. Briefly explain the cooking process, including approximate cooking durations for brown, white, fish and vegetable stocks.</em></p>\r\n<p><em>Stocks are used as the base for every western cooking. Sticks are most commonly used to prepare the soups and sauces. The use of stocks has been limited. White or clear stock is being used to prepare the soups and the sauce which is being served with the dishes.</em></p>\r\n<p><strong> Essential parts ofstock</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Major flavoring ingredients</li>\r\n<li>liquid, most often water · Mirepoix</li>\r\n<li>Aromatics</li>\r\n</ul>\r\n<p><strong>Mirepoix: </strong>The culinary term mirepox is used for the flavor base which is being made or prepared once the diced vegetable is being prepared or cooked within the butter or the other fats.</p>\r\n<p><strong>Aromatics: </strong>These are the vegetables which has been deliver deep which is round of flavour and the aroma</p>\r\n<p><strong>Types of Stocks</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>White stock: This stock is the type of clear stock or have pale liquid which is prepared on the simmer.</li>\r\n<li>Brown stock: This stock is a kind of amber liquid which is prepared is being prepared by browning or roasting it first.</li>\r\n<li>Fumet: This is being prepared by the fish bone.</li>\r\n<li>Court bouillon: This is an aromatic broth of vegetable.</li>\r\n<li>Glace: This is being prepared by reducing and being prepared which is having jelly like consistency.</li>\r\n</ul>\r\n<h3 id=\"mcetoc_1fi8vc58b3\"><strong>Sauces:</strong></h3>\r\n<p><em>The sauces are being served with the dishes to provide flavor, moisture and color contrast with the texture of the dish.</em></p>\r\n<p><em>Identify and describe each of the five mother sauces, including:</em></p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>ingredients</em></li>\r\n<li><em>preparation technique/methods</em></li>\r\n<li><em>derivatives of each mothersauce</em></li>\r\n</ul>\r\n<p>Following are the five mother sauces:</p>\r\n<ol>\r\n<li>Béchamel sauce:</li>\r\n</ol>\r\n<p><strong>Ingredients</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>2 Cups Milk</li>\r\n<li>1 tbsp butter</li>\r\n<li>2 tbsp Flour</li>\r\n<li>Pinch of Nutmeg</li>\r\n<li>½ cup Parmesan Cheese</li>\r\n</ul>\r\n<p><strong>Preparation Techniques/ Methods:</strong></p>\r\n<ol>\r\n<li>Boil the milk within a heavy saucepan on the medium heat. Keep the milk warm and keep them at very low flame.</li>\r\n<li>After that melt the butter within the separate saucepan on low heat, once it start bubbling than add the saucepan start adding flour and start whisking it until it starts turning to brown and makes the brown paste. For atleast 3 to 4 minute</li>\r\n<li>Whisk the paste continuously and then start pouring the hot milk and it will start making the steam. Bring the milk at the simmer flame and then whisk for at least 10 minutes sauce will get thickened.</li>\r\n<li>Then whisk the nutmeg and then add the cheese and serve it once it is being cooked.</li>\r\n</ol>\r\n<p><strong>Derivations of Béchamel sauce: </strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Cream sauce</li>\r\n<li>Sauce Mornay</li>\r\n<li>Sauce Fine herbs</li>\r\n</ul>\r\n<p><strong>Hollandaise Sauce</strong></p>\r\n<p><strong>Ingredients</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>4 egg yolks</li>\r\n<li>1 tablespoon freshly squeezed lemon juice</li>\r\n<li>1/2 cup unsalted butter, melted (1 stick)</li>\r\n<li>Pinch cayenne</li>\r\n<li>Pinch salt</li>\r\n</ul>\r\n<p><strong>Preparation Method</strong></p>\r\n<ol>\r\n<li>First melt the butter within a microwave for atleast 1 minute.</li>\r\n<li>Then combine the egg yolks with the lemon juice and with Dijon salt, cayenne pepper within the blender and blend it for 5 seconds.</li>\r\n<li>Then slowly team will start to form and then put the hot butter into the mixture while blender is being running.</li>\r\n<li>At last, pour the sauce into the bowl and serve it with the meal.</li>\r\n</ol>\r\n<p><strong>Derivations of Hollandaise Sauce</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Bearnaise Sauce</li>\r\n<li>Choron Sauce</li>\r\n<li>Foyot Sauce</li>\r\n<li>Maltaise Sauce</li>\r\n<li>Mousseline Sauce</li>\r\n<li><em>Identify two classical sauces and two contemporary sauces. For each one, provide abrief background on theirorigin</em></li>\r\n</ul>\r\n<p><br /> <strong>Following are the two classical sauces:</strong></p>\r\n<ol>\r\n<li><strong>Béchamel Sauce</strong>: This sauce is considered as the traditional sauce which is being prepared from the roux and the milk. This sauce was first originated. This sauce is also known as glue sauce.</li>\r\n<li><strong>Hollandaise Sauce:</strong>This sauce is quite rich and buttery in taste. Hollandaise sauce is also known as Dutch sauce, this sauce is the mixture or emulsion of butter, lemon juice and egg yolks.</li>\r\n</ol>\r\n<p><strong><em>Following are the two contemporary Sauces:</em></strong></p>\r\n<ol>\r\n<li><strong><em>Beurre Blanc: </em></strong>This sauce is the French sauce which was first originated in the 1890s in France and is starts with the simmering of the shallouts within the mixture of the white vinegar</li>\r\n<li><strong><em>Pesto Sauce: </em></strong><em>Pesto sauce was first orginated in Genoa which is the capital city of Liguria which is in Italy. This sauce is the traditional sauce which is made up of crushed garlic, European pine, nuts basil leaves and other such ingredients.</em></li>\r\n</ol>\r\n<h3><strong>Soups</strong></h3>\r\n<p>Soups are the liquid food which is being served specially with the meat, fish and vegetables. Ø  It is something which is the suggesting or having the consistency or the nutrition within the quality of the soup. <br /><br />Types of soups</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Clear soups</li>\r\n<li>Thick soups</li>\r\n<li>Vegetable soups</li>\r\n<li>Puree soups</li>\r\n<li>Cream soups</li>\r\n</ul>\r\n<p><em>Identify and describe the three soup classifications. Identify the typical serving size of entrée and main soups, and the types of garnishes that can be used.</em></p>\r\n<p><strong>Clear soups:</strong>The clear soup is the soup which is made up of no thickening agent within them. Consommé soup is the clear soup which is being prepared by clarifying the meat or the fish broth.</p>\r\n<p><strong>Cream soups: </strong>Cream soup is a soup which is being prepared with the use of cream, or light cream, in this soup many times diary products such as cheese or milk is also being added.</p>\r\n<p><strong>Vegetable soups:</strong>The vegetable soup is the most common soup which is being used to prepare the vegetables and the leaf of them as these will be the primary ingredients.<em> </em></p>\r\n<p><em>Identify two classical soups and two contemporary soups. For each one, provide a brief background on their origin.</em></p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong><em>Quick Tomato Soup:</em></strong><em>This soup is the simplest soup which is made up of chopped tomato which is being cooked down and being prepared on the simmer till the once it loses in the raw tomatoes.</em></li>\r\n<li><strong><em>Classic French Onion Soup: </em></strong><em>This soup was first originated in the Paris and is being made up of the beef broth and onions are being caramelized.</em></li>\r\n</ul>\r\n<p><em>Identify and briefly describe three national soups, including:</em></p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>country oforigin</em></li>\r\n<li><em>brief history</em></li>\r\n<li><em>ingredients</em></li>\r\n<li><em>how the soup isserved</em></li>\r\n<li><em>any garnishes and accompaniments.</em></li>\r\n</ul>\r\n<p>Following are the three national soups of Australia:</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Pie Floater:</strong></li>\r\n</ul>\r\n<p>Country of Origin: South Australia</p>\r\n<p>Brief History:The pie floater is an Australian dish especially normal in Adelaide. Accepted to have been first made during the 1890s, the pie floater acquired prevalence as a dinner sold by South Australian pie trucks. In 2003, it was perceived as a South Australian Heritage Icon.</p>\r\n<p>Ingredients: Meat Pie and Pea Soup</p>\r\n<p>How the soup is served: To be extra real you can serve the pie topsy turvy in the soup. Pea Soup – Our conventional style soup is made with dried blue heater peas or Marrowfat peas – they give the best surface for soft pea soup once cooked!</p>\r\n<p><strong><em>Cauliflower soup:</em></strong></p>\r\n<p>Country of Origin: Danish</p>\r\n<p>Brief History:Cauliflower soup is a dish that traces all the way back to the start of the twentieth century. It is accepted that the dish stems back to Danish culture where they would utilize the fixings that had nearby at time to place into the soup. This snippet of data is entirely significant as custom and the setting of a formula is the thing that makes it taste unique.</p>\r\n<p>Ingredients: Cauliflower, Carrot, Celery, water, chicken bouillon, butter</p>\r\n<p>How the soup is served: Serve the soup with Kale Caesar salad, cheesy garlic breadsticks.</p>\r\n<p><em>any garnishes and accompaniments: can be garnished with herbs and bacon.</em></p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Minestrone Soup:</strong></li>\r\n</ul>\r\n<p><strong>Country of Origin: </strong>Italy</p>\r\n<p><strong>Brief History:</strong>Minestrone has a rich history that goes back many years. Its fame started to take off in the second century BC when Rome vanquishes Italy. Get-together fixings from extra suppers, Italian workers would make this \"helpless man\'s soup\".</p>\r\n<p><strong>Ingredients:</strong> Yellow onion, extra-virgin olive oil, carrots, ribs celery, tomato paste, garlic, seasonal vegetables, dried oregano, thyme, Tomato, vegetable broth.</p>\r\n<p><strong>Garnish the soup </strong>with Homemade vegan Permesan.</p>\r\n<h3 id=\"mcetoc_1fi8vc58cd\">Appearance and presentation</h3>\r\n<p><em>Choose at least one stock, one sauce and one soup (unless your assessor has provided you with specific ones to research). Describe how each should appear. How should they be presented to maximise customer appeal?</em></p>\r\n<p><strong><em>Stock:</em></strong>Chicken Stock</p>\r\n<p>It has brown Yellow color in appearance.</p>\r\n<p><strong><em>Sauce:</em></strong> Béchamel Sauce</p>\r\n<p>This sauce is considered as the traditional sauce which is being prepared from the roux and the milk. This sauce was first originated. This sauce is also known as glue sauce.</p>\r\n<p><strong><em>Soup:</em></strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Beef Consumme</li>\r\n</ul>\r\n<p><strong>Appearance and presentation:-</strong>The subsequent creation is a reasonable fluid that has either a rich golden shading (for hamburger or veal consommé) or an extremely light yellow tone (for poultry consommé). Consommés are normally served quite hot in light of the fact that they will in general chill off more rapidly than different soups and structure a gel.</p>\r\n<p><em> </em></p>\r\n<h3 id=\"mcetoc_1fi8vc58ce\">Freshness indicators</h3>\r\n<p><em>Describe the freshness indicators for the ingredients used when preparing these stocks, sauces and soups.</em></p>\r\n<p><em>Stock: Chicken Stock</em></p>\r\n<p>Smell and good supplier</p>\r\n<p>Sauces: Béchamel Sauce</p>\r\n<p>Soups: Beef Consomme</p>\r\n<p>The freshness indicator uses a new technology to gradually changes colour until it signals it the end of products freshness</p>\r\n<p> </p>\r\n<h3 id=\"mcetoc_1fi8vc58cf\"><strong>Quality indicators</strong></h3>\r\n<p><em>Describe three quality indicators for each stock sauce and soup:</em></p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>Stock: Chicken Stock</em></li>\r\n</ul>\r\n<p>Smell and good supplier</p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>Sauce: </em>Béchamel Sauce</li>\r\n</ul>\r\n<p>Fawn colored, smooth and thin. Creamy white, smooth and thin</p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>Soup: </em><strong>Beef Consomme</strong></li>\r\n</ul>\r\n<p>It depends on the colour of soups and ingredient.</p>\r\n<h3 id=\"mcetoc_1fi8vc58cg\">Nutritional value</h3>\r\n<p><em>Describe the nutritional value of each stock sauce and soup.</em></p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>Stock: chicken Stock</em></li>\r\n</ul>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td>\r\n<p>Calories</p>\r\n</td>\r\n<td>\r\n<p>86</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Carbs</p>\r\n</td>\r\n<td>\r\n<p>8.5 grams</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Fat</p>\r\n</td>\r\n<td>\r\n<p>3 grams</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Protein</p>\r\n</td>\r\n<td>\r\n<p>6 grams</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Thiamine</p>\r\n</td>\r\n<td>\r\n<p>6% of the RDI</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Riboflavin</p>\r\n</td>\r\n<td>\r\n<p>12% of the RDI</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Niacin</p>\r\n</td>\r\n<td>\r\n<p>19% of the RDI</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Vitamin B6</p>\r\n</td>\r\n<td>\r\n<p>7% of the RDI</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Folate</p>\r\n</td>\r\n<td>\r\n<p>3% of the RDI</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Phosphorus</p>\r\n</td>\r\n<td>\r\n<p>6% of the RDI</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Potassium</p>\r\n</td>\r\n<td>\r\n<p>7% of the RDI</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Selenium</p>\r\n</td>\r\n<td>\r\n<p>8% of the RDI</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Copper</p>\r\n</td>\r\n<td>\r\n<p>6% of the RDI</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>Sauce: </em>Béchamel Sauce</li>\r\n<li>Saturated Fat 2.5g</li>\r\n<li>Trans Fat 0g</li>\r\n<li>Cholesterol 10mg</li>\r\n<li>Sodium 85mg</li>\r\n<li>Total Carbohydrate 10g Fiber 0g</li>\r\n<li>Sugars 6g</li>\r\n<li>Protein 4g</li>\r\n<li>Vitamin A 2%</li>\r\n<li>Calcium 15%</li>\r\n</ul>\r\n<p> </p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>Soup: <strong>Beef Consomme</strong></em></li>\r\n</ul>\r\n<p><em> </em></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Calories 120 Calories from fat 30</li>\r\n<li>Total Fat 3g Saturated Fat 1.5g Trans Fat 0g</li>\r\n<li>Cholesterol 20mg</li>\r\n<li>Sodium 880mg</li>\r\n<li>Total Carbohydrate 9g</li>\r\n<li>Fiber 1g</li>\r\n<li>Sugars 4g</li>\r\n<li>Protein 14g</li>\r\n<li>Vitamin A 60%</li>\r\n<li>Vitamin C 6%</li>\r\n<li>Calcium 4%</li>\r\n<li>Iron 10%</li>\r\n</ul>\r\n<h3 id=\"mcetoc_1fi8vc58ch\">Taste profile</h3>\r\n<p><em>Describe the taste profile of each stock, sauce and soup.</em></p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>Stock: Chicken Stock </em></li>\r\n</ul>\r\n<p>Does not have lot of taste but smell chicken</p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>Sauce: </em>Béchamel Sauce</li>\r\n</ul>\r\n<p>Silky cream sauce</p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>Soup: <strong>Beef Consomme</strong></em></li>\r\n</ul>\r\n<p>The consistency was quite thicker as comparative to the beef broth.</p>\r\n<h3 id=\"mcetoc_1fi8vc58ci\">Texture profile</h3>\r\n<p><em>Describe the texture profile of each stock, sauce and soup.</em></p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>Stock: Chicken Stock</em></li>\r\n</ul>\r\n<p>Light in texture</p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>Sauce: </em>Béchamel Sauce</li>\r\n</ul>\r\n<p>It is a smooth in texture</p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>Soup: <strong>Beef Consomme</strong></em></li>\r\n</ul>\r\n<p>consommé a gelatinous texture when set to cool</p>\r\n<p><em>Don’t forget to attach your recipes!</em></p>\r\n<p><strong>Recipe of Chicken Stock</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"378\">\r\n<p><strong>Ingredients</strong></p>\r\n</td>\r\n<td width=\"378\">\r\n<p><strong>Cooking Method</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"378\">\r\n<p>Left over bones and skin from a large cooked or raw chicken carcass</p>\r\n<p>1 large Celery</p>\r\n<p>2-inch Rib-cut</p>\r\n<p>1 large Onion</p>\r\n<p>1 carrot (optional)</p>\r\n<p>1 bunch Parsley</p>\r\n</td>\r\n<td width=\"378\">\r\n<p><strong>The first methodis to use the leftover of the bones that has been left from the chicken carcass and the vegetables. This method is being used quite often wen the chicken is being roasted without using the bones of the chicken.</strong></p>\r\n<p><strong>In the second method</strong>, this method was being used when the raw chicken is being diced or chopped. After that onion is being added along with the carrots and tha parsleys for 4 to 6 hours and then strain.</p>\r\n<p><strong>The third method,this method is considered as the quickest version of the second. Stock is being easily prepared.</strong></p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><strong><br /> </strong></p>\r\n<p><em>Recipe of </em>Béchamel Sauce</p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"378\">\r\n<p><strong>Ingredients</strong></p>\r\n</td>\r\n<td width=\"378\">\r\n<p><strong>Cooking Method</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"378\">\r\n<p>2 Cups Milk</p>\r\n<p>1 tbsp butter</p>\r\n<p>2 tbsp Flour</p>\r\n<p>Pinch of Nutmeg</p>\r\n<p>½ cup Parmesan Cheese</p>\r\n</td>\r\n<td width=\"378\">\r\n<p>·         Boil the milk within a heavy saucepan on the medium heat.  Keep the milk warm and keep them at very low flame.</p>\r\n<p>·         After that melt the butter within the separate saucepan on low heat, once it start bubbling than add the saucepan start adding flour and start whisking it until it starts turning to brown and makes the brown paste. For atleast 3 to 4 minute</p>\r\n<p>·         Whisk the paste continuously and than start pouring the hot milk and it will start making the steam. Bring the milk at the simmer flame and then whisk for at least 10 minutes sauce will get thickened.</p>\r\n<p>·         Then whisk the nutmeg and then add the cheese and serve it once it is being cooked.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><em> </em></p>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 5, 4, 2, 14, NULL, 'Prepare Stocks, Sauces and Soups  SITHCCC007', 'Now writing samples of prepared stocks, sauces, and soups SITHCCC007 work will now be an easy task for you with our writing experts\' assistance.', 'Prepare Stocks, Sauces and Soups  SITHCCC007', 'prepare-stocks-sauces-and-soups-sithccc007', '2021-10-14 06:49:12', '2021-10-23 02:31:11');
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(245, 'Prepare vegetable, fruit, egg and farinaceous dishes  (SITHCCC008)', '<h3><br />Assessment 1</h3>\r\n<ol>\r\n<li><em><strong>List at least three food safety issues which you must consider when handling and cooking with eggs.Describe how you would reduce each risk.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Risk</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Strategy for reducing risk</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Growth in Bacteria</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Avoid using eggs that are cracked and dirty.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Food poisoning caused due to the use of raw egg or lightly cooked egg</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Consumption of uncooked food that contains raw eggs as ingredients should be avoided.         </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Cross Contamination</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Use equipment’s that are clean and sanitized.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Explain how you can reduce the risk of contaminants such as e. coli, salmonella and listeria when handling and cooking with fruit and vegetables. Provide two examples.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Separately keep the raw meat and poultry from the produce and other foods while shopping and storing the groceries.</li>\r\n<li>After handling the uncooked poultry, wash hands, cutting boards, countertops, cutlery, and utensils.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Describe three indicators which you would use to select fresh, quality fruit and vegetables.</strong></em></li>\r\n</ol>\r\n<p>Following are the three indicators that you would use to select fresh, quality fruit and vegetables.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>GIVE PRODUCE A LIGHT SQUEEZE, BEFORE SELECTING</li>\r\n<li>No fruit should be rock- hard except apple. Fruits continue to soften if it is kept at room temperature. Some of these kinds of fruits are: pears, banana and avocados.</li>\r\n<li>CHOOSE SMALLER PIECES OF FRUIT</li>\r\n<li>Fruits that are smaller are typically sweeter.</li>\r\n<li>SMELL YOUR FRUIT</li>\r\n<li>Ripeness in fruit indicates a sweeter fragrance.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>List three signs that vegetables have spoiled or have been contaminated.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>For discoloration and odors, check the leafy green vegetables.</li>\r\n<li>Notice the carrots if it has become mushy or slimy.</li>\r\n<li>Vegetables that smell wrong should be thrown out.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"5\">\r\n<li><em><strong>List three signs that past a has spoiled or has been contaminated.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Pasta that is been expired becomes slimy or gooey. One of the most telling signs of expired pasta is that it has become slimy or gooey, which usually occurs right before visible mold begins to grow.</li>\r\n<li>Pasta will become dull or there will be discoloration, such as grayish in color or white hue.</li>\r\n<li>Pasta will start to smell bad.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"6\">\r\n<li><em><strong>List the requirements for the safe storage of the following foods:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Food</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Recommended temperature</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Tinned vegetables</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Optimum 50°F to 70°F</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Drypastaandrice</p>\r\n</td>\r\n<td width=\"293\">\r\n<p> </p>\r\n<p>Keep cooked rice above 60ºC or at 4ºC or below.</p>\r\n<p> Dry pasta 60 to 120ºC</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Freshpasta</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Between 40°F and 75°F</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Eggs</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Temperature of 40° F or below</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Ripepineapple</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>7-10°C (45-50°F) for ripe pineapples</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Pumpkin</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Below 50°</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Sweetpotato</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>135ºF (57ºC).</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Lettuce</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>80º to 85º</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Strawberries</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>60ºF and 80ºF</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Mushroom</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>32ºF</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"7\">\r\n<li><em><strong>Identify the shelf/storage life of the following foods.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Food</p>\r\n</td>\r\n<td width=\"302\">\r\n<p>Shelflife</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Drypasta</p>\r\n</td>\r\n<td width=\"302\">\r\n<p>About1-2 years</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Oranges</p>\r\n</td>\r\n<td width=\"302\">\r\n<p>2-3 weeks</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Cookedrice</p>\r\n</td>\r\n<td width=\"302\">\r\n<p>4 days</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Hardboiledeggs(inrefrigerator)</p>\r\n</td>\r\n<td width=\"302\">\r\n<p>About 1 week</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Leftovermealscontainingegg</p>\r\n</td>\r\n<td width=\"302\">\r\n<p>3 to 4 days</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Watermelon</p>\r\n</td>\r\n<td width=\"302\">\r\n<p>Whole lasts for 7-10 days</p>\r\n<p>Cutted lasts 1 day</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Eggplant</p>\r\n</td>\r\n<td width=\"302\">\r\n<p>2-3 days</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Freshpeas</p>\r\n</td>\r\n<td width=\"302\">\r\n<p>2-3 days</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Mushroom</p>\r\n</td>\r\n<td width=\"302\">\r\n<p>Whole 7-10 days</p>\r\n<p>Sliced 5-10 days</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"8\">\r\n<li><em><strong>Assume you have been asked to prepare a dish that contains eggs,but there has been a special customer request. There are several customers who are vegan. What can you substitute the eggs with? In your answer, include reference to egg replacers and theiringredients.</strong></em></li>\r\n</ol>\r\n<p>Potato starch, tapioca flour is the mixture of egg that leaves cellulose gum, modified cellulose.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Parallel Cutting</li>\r\n<li>Roll-Cutting</li>\r\n<li>Mincing</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"10\">\r\n<li><em><strong>Describe four items which you should check before using a blender or food processor to prepare fruit and vegetables.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Size should be considered first. Blenders vary in size from 3 to 14 cups.</li>\r\n<li>Speed and power should also be thought.Feature rich blender is not needed by every household, sometimes a simple Not every household needs a featurerich blender, a simple but powerful machine can sometimes be the best.</li>\r\n<li>Special attachments should be looked for.</li>\r\n<li>When the motor is running, don’t place the utensils in the blender. Before using the scraper or spatula always turn off the blender first.</li>\r\n<li>Unless the blender is unplugged, never place your hand in it.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"12\">\r\n<li><em><strong>Describe four miseen place tasks related to preparing vegetable, fruit, farinaceous and egg dishes that you can complete without affecting the quality of dishes.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Entire recipe should be read first.</li>\r\n<li>Workplace must be prepared.</li>\r\n<li>Equipment should be prepared.</li>\r\n<li>Gather all the ingredients.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"13\">\r\n<li><em><strong>Define the following culinary terms:</strong></em>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Aerating:</strong>this allows combination of air into the ingredients for making it lighter or for creating more volume.</li>\r\n<li><strong>Enriching:</strong>it is product in which the nutrients have been added.</li>\r\n<li><strong>Farinaceous:</strong>the dish which is made out of pasta, noodle, rice, polenta is known as a farinaceous</li>\r\n<li><strong>Infusion:</strong>the process of extracting the flavor of ingredients into the liquid is known as infusion.</li>\r\n<li><strong>Macerate:</strong>the process of softening or breaking into pieces using a liquid in a food process is known as</li>\r\n<li><strong>Binding</strong>: adding liquid is known as binding, such as beating egg or melting of the fat to a dry mixture for holding it together.</li>\r\n<li><strong>Julienne:</strong>a method of cutting vegetables into thin strips, which is also known as \'Julienne\' in French.</li>\r\n</ul>\r\n</li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Thickening: </strong>the process of increasing the liquid viscosity by reduction or by adding the thickening agent, is known as thickening</li>\r\n<li><strong>Crumbing/coating:</strong> the application of layer of liquid or solid onto a product</li>\r\n<li><strong>Zest: </strong>the food ingredient that is prepared by scraping.</li>\r\n<li><strong>Garnishing: </strong>an item or substance that is used as a decoration, is known as garnish.</li>\r\n<li><strong>Clarifying: </strong>removal of impurities from liquid such as melted butter, meat stock is known as clarifying.</li>\r\n<li><strong>Emulsifying: </strong>combining of two ingredients together is known as emulsifying</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"14\">\r\n<li><em><strong>Provide three reasons why it canbe beneficial to use convenience products.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Time of preparation is reduced to great extent.</li>\r\n<li>No planning, buying or storing of the ingredients</li>\r\n<li>Hardly getting any leftovers.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"15\">\r\n<li><em><strong>Describe atleast one convenience product commonly used in dishes that contain fruits,vegetables, eggs and farinaceous items.</strong></em></li>\r\n</ol>\r\n<p>Products in which basic processing techniques such as canning, freezing are the basic convenience foods. It has been applied to the items with single ingredient or to the products that have limited number of ingredients.</p>\r\n<p>Nutrient content of fruits and vegetables are retained with the help of freezing. But when the food is freeze for more than a year, it loses all the nutrients. During the blanching process, some of the nutrients are also lost. Before freezing blanching process takes place, it involves placing the produce in the boiling water for short period of time, usually for few minutes. This will also help in preventing the loss of flavor, color and texture as well.</p>\r\n<p> </p>\r\n<ol start=\"17\">\r\n<li><em><strong>Discuss the difference in texture between frozen fruit and vegetables and fresh fruit and vegetables.</strong></em></li>\r\n</ol>\r\n<p>Frozen vegetables have more water content, as compared to the fresh produce, this may create a softer, mushier texture when cooked.</p>\r\n<p> </p>\r\n<ol start=\"18\">\r\n<li><em><strong>Include a description of how each method is used.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Boiled eggs are not always the breakfast meal. However, the hard boiled eggs are used as the ingredient in many dishes and is also used for garnishing many dishes.</li>\r\n<li>Two important things that are to be kept in mind while preparing boiled eggs: The cooking time, which will be determined by the consistency of the white and yolk.</li>\r\n</ul>\r\n<ol>\r\n<li>With the consistency of the white and yolk, the cooking time is determined. Is the water temperature.</li>\r\n<li>The temperature of water.</li>\r\n</ol>\r\n<p> </p>\r\n<ol start=\"19\">\r\n<li><em><strong>Include a description of how each method is used.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Some of the example of moist coking is poaching, stewing, and sauces. Some of the fruits that are commonly cooked using these methods are pears, apples, plums.</li>\r\n<li>To season the vegetables, boiling is done. Boiling.</li>\r\n<li>Steaming will help to wash away the flavor.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"20\">\r\n<li><em><strong>Identify two cookery methods commonly used when preparing farinaceous dishes.Include a description of how each methodis used.</strong></em></li>\r\n</ol>\r\n<p><strong>Cooking rice</strong></p>\r\n<p>Starch is released when the rice grains are cooked which then thickens a liquid naturally. Liquids that are used for cooking rice includes water, milk or a combination of half white stock. With different cooking methods, rice can e cooked, it includes: boiling</p>\r\n<ul class=\"unordered-listing\">\r\n<li>steaming</li>\r\n<li>Frying</li>\r\n<li>Stewing</li>\r\n<li>braising</li>\r\n<li>microwaving</li>\r\n</ul>\r\n<p><strong>Baking</strong></p>\r\n<p>Baking is used for dishes like pasta, bakes and cannelloni.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Poaching – it is used for ravioli, where the gentle cooking is required.</li>\r\n<li>Deep frying – pasta is first boiled then it is deep fried.</li>\r\n</ul>\r\n<p>                                                                  </p>\r\n<p>Following are the three sauces which are commonly used with vegetable dishes</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Pesto: </strong>it is the best way of using basil before the first frost. Huge batches of pesto should be made and then serve them with some grilled veggies.</li>\r\n<li><strong>Aioli: </strong>vegetables can be toss with Provencal style</li>\r\n<li><strong>Yogurt sauce: </strong>tangy sauce is a cooling accompaniments to vegetables that are spiced rubbed.</li>\r\n</ul>\r\n<p> </p>\r\n<p>Following are three sauces that are commonly used with pasta dishes:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Carbonara</li>\r\n<li>Cacio e pepe</li>\r\n<li>Funghi e piselli</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"23\">\r\n<li><em><strong>List three accompaniments commonly served with pasta dishes.</strong></em></li>\r\n</ol>\r\n<p>Following are the three accompaniments which are commonly served with pasta dishes:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Green salad</li>\r\n<li>Bread sticks</li>\r\n<li>Arugula Salad</li>\r\n</ul>\r\n<br />\r\n<ol start=\"24\">\r\n<li><em><strong>In your training kitchen or workplace, locate a range of vegetables and fruits (tinned, frozen and packaged), farinaceous products and eggs. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. Try to find at least one item that has a Juliandateonit. Foreachone, identify the disposal date. Submit the photos as part of your assessment.</strong></em></li>\r\n</ol>\r\n<p>For preserving food, canning is an important and safe method. Shelf lives are long of canned and jarred items but safety rules must apply.</p>\r\n<p>Foods that are canned are almost safe to eat. However canned foods that shows the following signs should not be consumed.</p>\r\n<p>Don’t eat foods that show the following warning signs:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Bulging</li>\r\n<li>Leaking</li>\r\n<li>Denting</li>\r\n</ul>\r\n<br />\r\n<h3>Assessment 2</h3>\r\n<p><em><strong>1. In this task, you will research vegetable, fruit, egg and farinaceous dishes in order to discover their:</strong></em></p>\r\n<ul class=\"unordered-listing\">\r\n<li>historical and cultural origins</li>\r\n<li>classical and contemporary variations</li>\r\n<li>appearance and presentation</li>\r\n<li>freshness indicators</li>\r\n<li>quality indicators</li>\r\n<li>nutritional value</li>\r\n<li>service style</li>\r\n<li>taste profile</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Research and report</strong></em></li>\r\n</ol>\r\n<p>Research each dish in order to discover the criteria listed above. A <em>Research report template </em>has been provided below.</p>\r\n<h5>Research report</h5>\r\n<p><strong>Dish 1:                                                            Dish 2:</strong></p>\r\n<p><strong> </strong></p>\r\n<p><strong>Historical and cultural origins</strong></p>\r\n<p><em>Research the historical and cultural origins of each of your dishes.Where were they developed? Were they developed through necessity (for example, availability of ingredients) or as a result of eating habits at the time?How have the dishes changed over time?</em></p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>Dish1</em></li>\r\n</ul>\r\n<p>Vegetables are plants that are used for human consumption. At start they grew widely and was the food of hunters. Production was shifted from local varieties to modern. The largest producer of vegetables is China. There has been the increase in the intake of the vegetables.</p>\r\n<p>Middle East Asia introduced a dish, i.e. almond with meat.This dish was for wealthy class.</p>\r\n<p> </p>\r\n<p>Dish 2:</p>\r\n<p>Northern Italy originated the Potato dumplings where the climate was cold and was in favor for the production of potatoes. It was cheap as well as the preparation was easy.</p>\r\n<p>Broccoli was found in Western Europe but was originated from Cyprus.</p>\r\n<p><em> </em></p>\r\n<p>Classical and contemporary variation</p>\r\n<p><em>Describe atleast one classical and one contemporary variation of each dish.List the differences</em>.</p>\r\n<ul class=\"unordered-listing\">\r\n<li><em>Dish1</em></li>\r\n</ul>\r\n<p>Historically almond was for the wealthy class whereas the quiona was for all.</p>\r\n<p>Almonds helps in reducing the cholesterol level whereas quoina helps in maintaining the blood sugar level.</p>\r\n<p> </p>\r\n<p>Dish 2</p>\r\n<p>Europe originated the Potato dumplings whereas Asia originated the broccoli</p>\r\n<p>Potato dumplings are helpful in the production of juice which is used in the treatment ailments.</p>\r\n<p>Whereas broccoli helps in normalizing the bowel movements.</p>\r\n<p><strong> </strong></p>\r\n<p><strong>Appearance and presentation</strong></p>\r\n<p><em>Describe how each dish should appear. How should it be presented to maximize customer appeal?</em></p>\r\n<p><strong> </strong></p>\r\n<p><strong>Dish 1</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Almonds appear like stone fruits.</li>\r\n<li>It is to be served with apple,banana, and oranges for appealing the customers.</li>\r\n<li>Quiona is best when served with chicken, turkey or beef</li>\r\n</ul>\r\n<p><strong>Dish 2</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>It is tasty to have cooked broccoli with lemon, butter or au gratin.</li>\r\n<li>It is the best to have potato dumplings with friend rice, fresh spring rolls.</li>\r\n</ul>\r\n<p> </p>\r\n<p><strong>Freshness indicator</strong></p>\r\n<p><em>Describe the freshness indicators for the two key ingredients from each dish.</em></p>\r\n<p><em>Dish 1</em></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Almonds should not have a foul smell</li>\r\n</ul>\r\n<p><em>Dish 2</em></p>\r\n<p>It should be tightly closed.</p>\r\n<p><em> </em></p>\r\n<p><strong>Quality indicator </strong></p>\r\n<p><em>      Describe three quality indicators of each dish.</em></p>\r\n<p>Dish 1</p>\r\n<ul class=\"unordered-listing\">\r\n<li>The texture of quiona is good</li>\r\n<li>The head of the quiona should be big, as it is full of grains.</li>\r\n</ul>\r\n<p> </p>\r\n<p>Dish 2                                        </p>\r\n<ul class=\"unordered-listing\">\r\n<li>If the broccoli is firm, then it is of good quality.</li>\r\n<li>The texture of potato dumplings should be firm and it should be crispy.</li>\r\n</ul>\r\n<p> </p>\r\n<p><strong>Nutritional value </strong></p>\r\n<p><em>Describe the nutritional value of each dish.</em></p>\r\n<p><em>Dish 1</em></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Almonds provides 6 grams of protein with 4 grams of fiber, and 14 grams of fat, For every one-ounce serving. It also contain vitamin E, magnesium, potassium, riboflavin and calcium</li>\r\n</ul>\r\n<p><em>Dish 2</em></p>\r\n<p>Potato dumplings with grated parmesan cheese:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Dietary fiber</li>\r\n<li>Fat -Sugar</li>\r\n<li>Sodium</li>\r\n<li>Vitamin A and C</li>\r\n<li>Proteins</li>\r\n<li>Iron</li>\r\n<li>Calcium</li>\r\n<li>Sodium</li>\r\n</ul>\r\n<p>Broccoli:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Vitamin C and K</li>\r\n<li>Iron</li>\r\n<li>Potassium</li>\r\n<li>Protein</li>\r\n</ul>\r\n<p><em> </em></p>\r\n<p><strong>Service style</strong></p>\r\n<p><em>Describe the service style which each dish is best suited to:</em></p>\r\n<p><em> </em></p>\r\n<p>Dish 1</p>\r\n<p>It is best to serve the almonds with the Russian service whereas Quiona salad is served using butlered services.</p>\r\n<p> </p>\r\n<p>Dish 2</p>\r\n<p>For potato dumplings, it is best</p>\r\n<p> </p>\r\n<p><strong>Taste profile</strong></p>\r\n<p><em>Describe the taste profile of each dish.</em></p>\r\n<p><em> </em></p>\r\n<p>Dish 1</p>\r\n<p>Quiona when cooked tastes like brown rice.</p>\r\n<p>Dish 2</p>\r\n<ul class=\"unordered-listing\">\r\n<li>The texture of Broccoliis firm but it is tender</li>\r\n</ul>\r\n<h3> </h3>\r\n<p><strong>Texture Profile</strong></p>\r\n<p><em>Describe the texture profile ofeach dish.</em></p>\r\n<p><em>Dish 1</em></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Cooked quiona texture is impressive. There is slightly translucent appearance in grains. They look fluffy and chewable.</li>\r\n<li>Almonds that are roasted are smoky or salty in taste.</li>\r\n</ul>\r\n<p> </p>\r\n<p>Dish 2</p>\r\n<p>The texture is firm and creamy.</p>\r\n<br />\r\n<p> </p>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 5, 4, 2, 15, NULL, 'Prepare vegetable, fruit, egg and farinaceous dishes  SITHCCC008', 'Sample work of prepare vegetable, fruit, egg, and farinaceous dishes SITHCCC008 will come out with all the writing solutions for students from different regions.', 'Prepare vegetable, fruit, egg and farinaceous dishes  SITHCCC008', 'prepare-vegetable-fruit-egg-and-farinaceous-dishes-sithccc008', '2021-10-14 07:06:38', '2021-10-23 01:17:33');
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(246, 'Manage People Performance (BSBMGT502)', '<h3><br />Assessment 1</h3>\r\n<ol>\r\n<li><em><strong>Explain provisions of the Fair Work Act 2009. </strong> </em>                                </li>\r\n</ol>\r\n<p>The major provisions of the Fair Work Act 2009 these include:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>The request for flexible working hours.</li>\r\n<li>modern awards</li>\r\n<li>awareness of closing of jobs</li>\r\n<li>The widespread safety services.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Explain the provisions of each of the following Acts: </strong></em></li>\r\n</ol>\r\n<br />\r\n<ul>\r\n<li><strong>The Racial Discrimination Act 1975</strong></li>\r\n</ul>\r\n<p>The Racial Discrimination Act 1975, equality is promoted by this act before the law for all the people despite of their race, colour or nation. It is against the law to discriminate people.</p>\r\n<p>Key provisions:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>This act prohibits the racial discrimination.</li>\r\n<li>It makes fresh provision in consideration racial roots and also the relationship between individuals of various racial categories.</li>\r\n<li>It is against the law by RDA to partialism against the individual in context to race, color or nation.</li>\r\n</ul>\r\n<p> </p>\r\n<ul>\r\n<li><strong>Sex Discrimination Act 1984</strong></li>\r\n</ul>\r\n<p>The Sex Discrimination Act 1984 is a federal law which makes it against the law to discriminate on the basis of sex, marital status, pregnancy or potential to become to pregnant.</p>\r\n<p>Key provisions:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Encouragement in impartiality between the genders.</li>\r\n<li>At employment sector, educational sector or at any other provision, get rid of sexual harassment</li>\r\n</ul>\r\n<p> </p>\r\n<ul>\r\n<li><strong>Disability Discrimination Act 1992</strong></li>\r\n</ul>\r\n<p>It is against the law to discriminate against a person in area of public life that includes education or using services.</p>\r\n<p>Key provisions:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>People who have body dysfunction like physical, medical condition or any other injury is supported by the DDA.</li>\r\n<li>People with disabilities are conserved by the DDA.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>What is the purpose of the National Employment Standards?</strong></em></li>\r\n</ol>\r\n<p>The National Employment Standards (NES) is to be provided to all the Australian employees and is a set of 10 entitlements.</p>\r\n<p>Since 1 January 2010, The NES have been applied to employees.</p>\r\n<p>The entitlements of the NES are:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Maximum weekly hours</li>\r\n<li>Requesting for flexible working arrangements</li>\r\n<li>Parental leave</li>\r\n<li>Annual leave</li>\r\n<li>Personal carers leave and compassionate leave</li>\r\n<li>Community service leave</li>\r\n<li>Long service leave</li>\r\n<li>Public holidays</li>\r\n<li>Notice of termination and redundancy pay</li>\r\n<li>Fair Work Information Statement</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Explain the use of modern awards in workplaces.</strong></em></li>\r\n</ol>\r\n<p>The minimum terms and conditions of employment which is on the top of the National Employment Standards (NES) are set by the modern award. On January 1, 2010, it came into existence.</p>\r\n<p>It covers all the employers and employees in the Federal workplace relations system. These are industry and occupation based and is also applicable to the employers and the employees who perform work covered by the Award.</p>\r\n<p><em> </em></p>\r\n<ol start=\"5\">\r\n<li><em><strong>Identify two examples of modern awards using the Fair Work Ombudsman website.</strong></em></li>\r\n</ol>\r\n<p>Book Industry Award 2020</p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Employee classification</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>Minimum weekly rate</p>\r\n<p>(full-time employee)</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>Minimum hourly rate</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p> </p>\r\n</td>\r\n<td width=\"179\">\r\n<p>$</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>$</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Editors</p>\r\n</td>\r\n<td width=\"179\">\r\n<p> </p>\r\n</td>\r\n<td width=\"167\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Level 1—upon commencement</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>900.20</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>23.69</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Level 1—after 6 months</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>957.00</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>25.18</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Level 2—Grade 1</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>1007.30</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>26.51</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Level 2—Grade 2</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>1032.30</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>27.17</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Level 2—Grade 3</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>1083.00</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>28.50</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Level 2—Grade 4</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>1140.00</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>30.00</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Level 3—Grade 1</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>1194.20</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>31.43</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Level 3—Grade 2</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>1248.60</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>32.86</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Level 3—Grade 3</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>1390.80</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>36.60</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Publicists</p>\r\n</td>\r\n<td width=\"179\">\r\n<p> </p>\r\n</td>\r\n<td width=\"167\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Grade 1</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>972.10</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>25.58</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Grade 2</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>1030.90</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>27.13</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Grade 3</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>1101.50</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>28.99</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Grade 4</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>1159.10</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>30.50</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Grade 5</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>1297.20</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>34.14</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Grade 6</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>1441.00</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>37.92</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"255\">\r\n<p>Grade 7</p>\r\n</td>\r\n<td width=\"179\">\r\n<p>1584.60</p>\r\n</td>\r\n<td width=\"167\">\r\n<p>41.70</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p>Minimum wage rate:</p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"246\">\r\n<p>Classification</p>\r\n</td>\r\n<td width=\"151\">\r\n<p>Minimum annual rate</p>\r\n<p>(full-time employee)</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>Minimum hourly rate</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"246\">\r\n<p> </p>\r\n</td>\r\n<td width=\"151\">\r\n<p>$</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>$</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"246\">\r\n<p>Technical services assistant</p>\r\n</td>\r\n<td width=\"151\">\r\n<p>43,276</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>21.83</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"246\">\r\n<p>Technical services officer Level 1</p>\r\n</td>\r\n<td width=\"151\">\r\n<p>44,985</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>22.69</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"246\">\r\n<p>Technical services officer Level 2</p>\r\n</td>\r\n<td width=\"151\">\r\n<p>46,563</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>23.49</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"246\">\r\n<p>Technical services officer Level 3</p>\r\n</td>\r\n<td width=\"151\">\r\n<p>49,580</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>25.01</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"246\">\r\n<p>Technical services officer Level 4</p>\r\n</td>\r\n<td width=\"151\">\r\n<p>52,531</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>26.50</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"246\">\r\n<p>Technical services officer Level 5</p>\r\n</td>\r\n<td width=\"151\">\r\n<p>53,742</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>27.11</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"246\">\r\n<p>Technical services officer Level 6</p>\r\n</td>\r\n<td width=\"151\">\r\n<p>55,316</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>27.90</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"246\">\r\n<p>Technical services officer Level 7</p>\r\n</td>\r\n<td width=\"151\">\r\n<p>58,340</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>29.43</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"246\">\r\n<p>Technical services officer Level 8</p>\r\n</td>\r\n<td width=\"151\">\r\n<p>59,913</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>30.22</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"246\">\r\n<p>Technical services officer Level 9</p>\r\n</td>\r\n<td width=\"151\">\r\n<p>64,646</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>32.61</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"246\">\r\n<p>Technical services officer Level 10</p>\r\n</td>\r\n<td width=\"151\">\r\n<p>69,380</p>\r\n</td>\r\n<td width=\"132\">\r\n<p>35.00</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"6\">\r\n<li><em><strong>Outline the purpose of an enterprise agreement and with which entity must the agreement be registered.</strong></em></li>\r\n</ol>\r\n<p>For establishment of a fair working wage, an Enterprise Agreement is negotiated between employers, employees.</p>\r\n<p>A broad range of matters is included in an enterprise agreement, e.g., hours of work, meal breaks, overtime.</p>\r\n<p>For the purposes of the Fair Work Act 2009,An enterprise agreement is made at the enterprise level between employer(s) and their employees. Terms and conditions of employment are provided for those employees to whom it applies.</p>\r\n<p> </p>\r\n<ol start=\"7\">\r\n<li><em><strong>Outline terms and conditions that must be included in an enterprise agreement.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Maximum weekly hours;</li>\r\n<li>Parental leave;</li>\r\n<li>Flexible work;</li>\r\n<li>Annual leave;</li>\r\n<li>Personal/careers/compassionate leave;</li>\r\n<li>Community service leave;</li>\r\n<li>Public holidays;</li>\r\n<li>Termination/redundancy;</li>\r\n<li>Long service leave; and</li>\r\n<li>Provision of Fair Work statements to new employees.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"8\">\r\n<li><em><strong>Explain the process of performance management and its purpose.</strong></em></li>\r\n</ol>\r\n<p>Performance management is a process of communication through which managers and employees can work together for planning, monitor and review the work objectives of the employees.  </p>\r\n<p>The purpose of performance managementis the improvement of the performance. Performance is improved when good work is done by the individual that aligns with the business objective. improves when individuals do good work that aligns to the business objectives. Individuals do good work when they know what is expected, and receive helpful feedback and critical resources.</p>\r\n<p> </p>\r\n<ol start=\"9\">\r\n<li><em><strong>Explain two types of performance management systems that can be used at work.   </strong></em>    </li>\r\n</ol>\r\n<p>360-Degree Appraisal:</p>\r\n<p>Get feedback from employees about the other employees. Technological Performance Appraisal: Evaluating employees’ technical proficiency.</p>\r\n<p>360-degree feedback is a modern method which helps the organization in determining how employees are performing at the workplace,It is also known as multi-rater feedback.</p>\r\n<p> </p>\r\n<p>General Performance Appraisal:</p>\r\n<p>A performance appraisal is a periodic process that assess the job performance and productivity of an employee.</p>\r\n<p>Performance appraisals are a part of career development and it is consisted of review of the performance of the employees.</p>\r\n<p> </p>\r\n<ol start=\"10\">\r\n<li><em><strong>In what form must an employer provide an employee with notice of termination.</strong></em></li>\r\n</ol>\r\n<p>A written request is submitted to the employer by the employees, a letter with a reason for termination must be provided by the employer.</p>\r\n<p>One week notice must be given by the employees to the employer.</p>\r\n<p> </p>\r\n<ol start=\"11\">\r\n<li><em><strong>Under the Fair Work Act, what amount of notice must be given to employees who have worked for a company for less than one year.</strong></em></li>\r\n</ol>\r\n<p> Under the Fair Work Act, one-week notice must be given to employees who have worked for a company for less than one year.</p>\r\n<p> </p>\r\n<ol start=\"12\">\r\n<li><em><strong>List two types of employees to whom notice of termination would not need to be provided.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Casual Workers. </li>\r\n<li>Workers who are employed for a specified period of time.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"13\">\r\n<li><em><strong>Under what circumstances is an employee entitled to redundancy pay?</strong></em></li>\r\n</ol>\r\n<p>When job of a worker is considered as an unnecessary or unwanted, then they are entitled to redundancy pay.</p>\r\n<p>The weeks of pay is calculated at the ordinary hours of work in which they would have worked for those weeks. The rates are outlined below.</p>\r\n<table class=\"table table-bordered\" width=\"527\">\r\n<tbody>\r\n<tr>\r\n<td width=\"322\">\r\n<p>Period of continuous service.</p>\r\n</td>\r\n<td width=\"176\">\r\n<p>Weeks of pay.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"322\">\r\n<p>At least one year but under two years</p>\r\n</td>\r\n<td width=\"176\">\r\n<p>Four</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"322\">\r\n<p>At least two years but under three years</p>\r\n</td>\r\n<td width=\"176\">\r\n<p>Six</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"322\">\r\n<p>At least three years but under four years</p>\r\n</td>\r\n<td width=\"176\">\r\n<p>Seven</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"322\">\r\n<p>At least four years but under five years</p>\r\n</td>\r\n<td width=\"176\">\r\n<p>Eight</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"322\">\r\n<p>At least seven years but under eight years</p>\r\n</td>\r\n<td width=\"176\">\r\n<p>13</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"322\">\r\n<p>At least eight years but under nine years</p>\r\n</td>\r\n<td width=\"176\">\r\n<p>14</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"322\">\r\n<p>At least nine years but under 10 years</p>\r\n</td>\r\n<td width=\"176\">\r\n<p>16</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"322\">\r\n<p>At least 10 years</p>\r\n</td>\r\n<td width=\"176\">\r\n<p>12</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"14\">\r\n<li><em><strong>Explain at least three circumstances that can constitute unfair dismissal.</strong></em></li>\r\n</ol>\r\n<strong>Sham redundancy</strong>\r\n<p>There are many situations where the employee is terminated for a<strong>n alleged “redundancy”</strong>, but after investigation, it seems that the redundancy was not genuine.</p>\r\n<strong>Terminated because employee exercised a workplace right</strong>\r\n<p>It is against the law <strong>to terminate an employee</strong> because they haveexercised a workplace right.</p>\r\n<strong>Terminated due to discrimination</strong>\r\n<p>It is against the law t<strong>o terminate an employee on the basis of discrimination that includes, </strong>employee’s race, colour, sex, sexual orientation, age, physical or mental disability, marital status nationality or social origin.</p>\r\n<p> </p>\r\n<ol start=\"15\">\r\n<li><em><strong>Which circumstances must apply for the Fair Work Commission to determine that an employee has been unfairly dismissed?</strong></em></li>\r\n</ol>\r\n<p>The dismissal may be considered unfair if: the dismissal was harsh, unjust or unreasonable.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Conduct/Misconduct.</li>\r\n<li>Capability/Performance.</li>\r\n<li>Redundancy</li>\r\n<li>Statutory illegality or breach of a statutory restriction.</li>\r\n<li>Some Other Substantial Reason (SOSR)</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"16\">\r\n<li><em><strong>Outline five ways of that staff can develop skills at work</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Be A Mentor and get one.</li>\r\n<li>For new challenges, Raise Your Hand.</li>\r\n<li>Read and Look for Problems to Solve.</li>\r\n<li>Make Friends (Network) In Other Departments.</li>\r\n<li>Find The Learning Opportunities Internally.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"17\">\r\n<li><em><strong>As a manager, list three types of information that could provide to staff to help them to develop their knowledge base.</strong></em></li>\r\n</ol>\r\n<strong>Embrace the desire to socialise</strong>\r\n<p>It is the natural tendency of the employees to socialise themselves. For encouraging knowledge sharing, encourage employees.</p>\r\n<strong>Encourage dialogue and collaboration</strong>\r\n<p>Today every employee wants to feel that their voice is heard within the organisation. They do-not want to stand on side lines as they are active users of mobile and social technology.</p>\r\n<strong>Centralise information</strong>\r\n<p>For opening communication, In addition to open communication, a centralised repository where that knowledge can live is important, so employees can access it when they need to.</p>\r\n<p> </p>\r\n<h3>Assessment 2</h3>\r\n<p> </p>\r\n<ol>\r\n<li><em><strong>Meet with the Managing Director (your assessor).</strong></em></li>\r\n</ol>\r\n<p> <strong>In the meeting,</strong></p>\r\n<p> We discussed:</p>\r\n<p><strong>Overall strategic goals and objectives of the Boutique Build Australia Pty Ltd:</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>To make sure that all the financial operations and performance indicators support the strategic policies.</li>\r\n<li>Identification of new and expansion of existing source of revenue.</li>\r\n<li>Achieving profits by at least 10% per year.</li>\r\n</ul>\r\n<p> </p>\r\n<p>Building of high-quality residents for meeting the needs of customers</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Increase in sales of home in Sydney market by 10% per year over the next three years.</li>\r\n<li>Establishing presence in Queensland and building at least 100 new homes in Brisbane.</li>\r\n</ul>\r\n<p> </p>\r\n<p><strong>Operational objectives of the Boutique Build Australia Pty Ltd:</strong></p>\r\n<table class=\"table table-bordered\" width=\"633\">\r\n<tbody>\r\n<tr>\r\n<td width=\"104\">\r\n<p>2019</p>\r\n</td>\r\n<td width=\"246\">\r\n<p>Priorities</p>\r\n</td>\r\n<td width=\"284\">\r\n<p>Key performance indicator</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"104\">\r\n<p>June</p>\r\n</td>\r\n<td width=\"246\">\r\n<p>Employment of at least 3 permanent site staff</p>\r\n</td>\r\n<td width=\"284\">\r\n<p>Site staff in place</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"104\">\r\n<p>July</p>\r\n</td>\r\n<td width=\"246\">\r\n<p>Commencing recruiting for the positions in Brisbane and Sunshine Coast</p>\r\n</td>\r\n<td width=\"284\">\r\n<p>Establishing key staff for Brisbane and Sunshine Coast</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"104\">\r\n<p>August</p>\r\n</td>\r\n<td width=\"246\">\r\n<p>Developing and implementation of work-life balance programs</p>\r\n</td>\r\n<td width=\"284\">\r\n<p>Increment in employee satisfaction as measured by surveys.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"104\">\r\n<p>Oct</p>\r\n</td>\r\n<td width=\"246\">\r\n<p>Commencing promotions in the Brisbane and Sunshine Coast market</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"284\">\r\n<p>Presence in Brisbane established</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"104\">\r\n<p>November</p>\r\n</td>\r\n<td width=\"246\">\r\n<p>Review of staff performance</p>\r\n</td>\r\n<td width=\"284\">\r\n<p>Review of all staff performance by using new performance review system</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"104\">\r\n<p>2020</p>\r\n</td>\r\n<td width=\"246\">\r\n<p> </p>\r\n</td>\r\n<td width=\"284\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"104\">\r\n<p>Jan</p>\r\n</td>\r\n<td width=\"246\">\r\n<p>Developing and implementation of the strategies for increasing the number of women in the workplace</p>\r\n</td>\r\n<td width=\"284\">\r\n<p>To increase number of females by at least 4 by mid-2017</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"104\">\r\n<p>March</p>\r\n</td>\r\n<td width=\"246\">\r\n<p>Commencing the design of environmentally friendly homes</p>\r\n</td>\r\n<td width=\"284\">\r\n<p>Designs completed</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"104\">\r\n<p>May</p>\r\n</td>\r\n<td width=\"246\">\r\n<p>Commencement of marketing environmentally homes</p>\r\n</td>\r\n<td width=\"284\">\r\n<p>Building of at least 4 environmentally friendly homes by the end of 2017</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"104\">\r\n<p>November</p>\r\n</td>\r\n<td width=\"246\">\r\n<p>Review of Staff performance</p>\r\n</td>\r\n<td width=\"284\">\r\n<p>Conducting staff performance reviews</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"104\">\r\n<p>2021</p>\r\n</td>\r\n<td width=\"246\">\r\n<p> </p>\r\n</td>\r\n<td width=\"284\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"104\">\r\n<p>Feb</p>\r\n</td>\r\n<td width=\"246\">\r\n<p>Reviewing other potential markets</p>\r\n</td>\r\n<td width=\"284\">\r\n<p>Exploring potential markets</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"104\">\r\n<p>Sept</p>\r\n</td>\r\n<td width=\"246\">\r\n<p>Analysing workforce diversity</p>\r\n</td>\r\n<td width=\"284\">\r\n<p>Continuous increase in number of women in workforce</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"104\">\r\n<p>Nov</p>\r\n</td>\r\n<td width=\"246\">\r\n<p>Review of Staff performance</p>\r\n</td>\r\n<td width=\"284\">\r\n<p>Conducting review of all staff performance reviews</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><strong>Resources that are available with the Boutique Build Australia Pty Ltd:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"319\">\r\n<p>Human resources</p>\r\n</td>\r\n<td width=\"319\">\r\n<p> </p>\r\n<p>Managing Director</p>\r\n<p>Operations Manager</p>\r\n<p>Marketing and Sales Manager</p>\r\n<p>Sales Consultants</p>\r\n<p>Office manager</p>\r\n<p>Human Resources Manager</p>\r\n<p>Construction Manager</p>\r\n<p>Site Manager</p>\r\n<p>Production Draftsperson</p>\r\n<p>Six Carpenters and a range of contract staff</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"319\">\r\n<p>Other valuable resources</p>\r\n</td>\r\n<td width=\"319\">\r\n<p> </p>\r\n<p>Plenty of funds</p>\r\n<p>Good strategic plans</p>\r\n<p>Good organisational policies</p>\r\n<p>Updated technology</p>\r\n<p>Updated physical resources and equipment</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Develop an action plan</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"746\">\r\n<tbody>\r\n<tr>\r\n<td width=\"156\">\r\n<p><strong>Strategies</strong></p>\r\n<p><em> </em></p>\r\n</td>\r\n<td width=\"228\">\r\n<p><strong>Actions</strong></p>\r\n<p><em> </em></p>\r\n</td>\r\n<td width=\"84\">\r\n<p><strong>Priority</strong></p>\r\n<p><em> </em></p>\r\n</td>\r\n<td width=\"72\">\r\n<p><strong>Time</strong></p>\r\n<p><strong>Frames</strong></p>\r\n<p><em> </em></p>\r\n</td>\r\n<td width=\"105\">\r\n<p><strong>Responsibility</strong></p>\r\n<p><em> </em></p>\r\n</td>\r\n<td width=\"102\">\r\n<p><strong>Performance Indicators</strong></p>\r\n<p><strong><em> </em></strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"156\">\r\n<p>Employment of at least 3 permanent site staff</p>\r\n</td>\r\n<td width=\"228\">\r\n<p>Starting fresh recruitment schemes</p>\r\n</td>\r\n<td width=\"84\">\r\n<p>High</p>\r\n</td>\r\n<td width=\"72\">\r\n<p>2years</p>\r\n</td>\r\n<td width=\"105\">\r\n<p>Directors</p>\r\n</td>\r\n<td width=\"102\">\r\n<p>Site staff in place</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"156\">\r\n<p>Increment in the number of women in workforce</p>\r\n</td>\r\n<td width=\"228\">\r\n<p>Developing and implementing the strategies for increasing number of women in the workplace</p>\r\n</td>\r\n<td width=\"84\">\r\n<p>Medium</p>\r\n</td>\r\n<td width=\"72\">\r\n<p>Yearly</p>\r\n</td>\r\n<td width=\"105\">\r\n<p>Departmental heads</p>\r\n</td>\r\n<td width=\"102\">\r\n<p>Number of women in workforce continuing to increase</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"156\">\r\n<p>Commencement of marketing environmentally homes</p>\r\n</td>\r\n<td width=\"228\">\r\n<p>Building at least 4 environmentally friendly homes by the end of 2017</p>\r\n</td>\r\n<td width=\"84\">\r\n<p>Medium</p>\r\n</td>\r\n<td width=\"72\">\r\n<p>Yearly</p>\r\n</td>\r\n<td width=\"105\">\r\n<p>Departmental heads</p>\r\n</td>\r\n<td width=\"102\">\r\n<p>Number of houses in the area</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"156\">\r\n<p>Exploring potential markets</p>\r\n</td>\r\n<td width=\"228\">\r\n<p>Reviewing and searching the potential markets</p>\r\n</td>\r\n<td width=\"84\">\r\n<p>High</p>\r\n</td>\r\n<td width=\"72\">\r\n<p>Half-yearly</p>\r\n</td>\r\n<td width=\"105\">\r\n<p>Marketing managers</p>\r\n</td>\r\n<td width=\"102\">\r\n<p>Market website traffic</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Write a risk management plan</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"756\">\r\n<thead>\r\n<tr>\r\n<td width=\"162\">\r\n<p><strong>Risk</strong></p>\r\n</td>\r\n<td width=\"106\">\r\n<p><strong>Consequences</strong></p>\r\n</td>\r\n<td width=\"94\">\r\n<p><strong>Severity Rating</strong></p>\r\n</td>\r\n<td width=\"94\">\r\n<p><strong>Likelihood Rating</strong></p>\r\n</td>\r\n<td width=\"140\">\r\n<p><strong>Treatment/control methods</strong></p>\r\n</td>\r\n<td width=\"159\">\r\n<p><strong>Person responsible </strong></p>\r\n</td>\r\n</tr>\r\n</thead>\r\n<tbody>\r\n<tr>\r\n<td width=\"162\">\r\n<p>The world recession and the domino effect</p>\r\n</td>\r\n<td width=\"106\">\r\n<p>All the plans made regarding the policies, will be of no use.</p>\r\n</td>\r\n<td width=\"94\">\r\n<p>2</p>\r\n</td>\r\n<td width=\"94\">\r\n<p>5</p>\r\n</td>\r\n<td width=\"140\">\r\n<p>Changing and updating of plans and policies</p>\r\n</td>\r\n<td width=\"159\">\r\n<p>Line managers</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"162\">\r\n<p>Over committing resources</p>\r\n</td>\r\n<td width=\"106\">\r\n<p>Waste of resources will lead to exploitation and reduction.</p>\r\n</td>\r\n<td width=\"94\">\r\n<p>3</p>\r\n</td>\r\n<td width=\"94\">\r\n<p>4</p>\r\n</td>\r\n<td width=\"140\">\r\n<p>Increase in savings percentage</p>\r\n</td>\r\n<td width=\"159\">\r\n<p>Finance manager</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"162\">\r\n<p>Adverse changes in market conditions</p>\r\n</td>\r\n<td width=\"106\">\r\n<p>Human resources of the organization will decrease</p>\r\n</td>\r\n<td width=\"94\">\r\n<p>4</p>\r\n</td>\r\n<td width=\"94\">\r\n<p>3</p>\r\n</td>\r\n<td width=\"140\">\r\n<p>Better employment and recruitment schemes</p>\r\n</td>\r\n<td width=\"159\">\r\n<p>Staffing panel</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"162\">\r\n<p>Changes to Acts and other relevant legislation</p>\r\n</td>\r\n<td width=\"106\">\r\n<p>All the plans made regarding the policies, will be of no use.</p>\r\n</td>\r\n<td width=\"94\">\r\n<p>5</p>\r\n</td>\r\n<td width=\"94\">\r\n<p>5</p>\r\n</td>\r\n<td width=\"140\">\r\n<p>Use of resources wisely.</p>\r\n</td>\r\n<td width=\"159\">\r\n<p>Resource manager</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Send an email to your assessor.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"638\">\r\n<p>To: Assessor</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>From: Human Resource Manager</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Date: 02<sup>nd</sup> October, 2021</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Subject: Human Resources and Risk Management Plan</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p> </p>\r\n<p>Respected sir,</p>\r\n<p> </p>\r\n<p>The main motive of writing this mail is to inform you that for the smooth working of the organisation, the formulation of Human Resource and Risk Management Plan has been formulated by the company to have an overview of all the needs, strategies, actions, risks, consequences and responsibilities of the organisation.</p>\r\n<p> </p>\r\n<p>I have attached both the reports including,</p>\r\n<p>Human Resources Plan</p>\r\n<p>Risk Management Plan</p>\r\n<p> </p>\r\n<p>Kindly go through the report ones and share your views.</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"5\">\r\n<li><em><strong>Meet with the team to discuss the work plan and allocate tasks</strong></em></li>\r\n</ol>\r\n<p>In the meeting,</p>\r\n<p>The main points we discussed were:</p>\r\n<p><strong>Purpose of the meeting</strong></p>\r\n<p>The main aim of the meeting was to discuss the work plan, allocating the tasks and confirming the performance standards.</p>\r\n<p><strong> </strong></p>\r\n<p><strong>Work plan </strong></p>\r\n<ol>\r\n<li>Building high quality residents so that to meet the needs of the customer </li>\r\n<li>Building deeper customer relationship</li>\r\n<li>Improvement in marketing and advertising</li>\r\n<li>Continuous improvement in quality of the services.</li>\r\n<li>Maintenance of effective communication channel</li>\r\n<li>Targeting identified growth markets with planned, market appropriate campaigns employing a variety of promotional strategies and advertising mediums</li>\r\n</ol>\r\n<p><strong> </strong></p>\r\n<p><strong>Strategic Business Plan objectives</strong></p>\r\n<p>Strategic Objectives</p>\r\n<ol>\r\n<li>Continuous improvement in quality of the services.</li>\r\n<li>Attracting engaging and development of the best staff</li>\r\n<li>Building high quality residents so that to meet the needs of the customer </li>\r\n</ol>\r\n<p> </p>\r\n<p><strong>Action plan </strong></p>\r\n<table class=\"table table-bordered\" width=\"746\">\r\n<tbody>\r\n<tr>\r\n<td width=\"156\">\r\n<p><strong>Strategies</strong></p>\r\n<p><em> </em></p>\r\n</td>\r\n<td width=\"228\">\r\n<p><strong>Actions</strong></p>\r\n<p><em> </em></p>\r\n</td>\r\n<td width=\"84\">\r\n<p><strong>Priority</strong></p>\r\n<p><em> </em></p>\r\n</td>\r\n<td width=\"72\">\r\n<p><strong>Time</strong></p>\r\n<p><strong>Frames</strong></p>\r\n<p><em> </em></p>\r\n</td>\r\n<td width=\"105\">\r\n<p><strong>Responsibility</strong></p>\r\n<p><em> </em></p>\r\n</td>\r\n<td width=\"102\">\r\n<p><strong>Performance Indicators</strong></p>\r\n<p><strong><em> </em></strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"156\">\r\n<p>Employ at least 3 permanent site staff</p>\r\n</td>\r\n<td width=\"228\">\r\n<p>Start fresh recruitment schemes</p>\r\n</td>\r\n<td width=\"84\">\r\n<p>High</p>\r\n</td>\r\n<td width=\"72\">\r\n<p>2years</p>\r\n</td>\r\n<td width=\"105\">\r\n<p>Directors</p>\r\n</td>\r\n<td width=\"102\">\r\n<p>Site staff in place</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"156\">\r\n<p>Increase the number of women in workforce</p>\r\n</td>\r\n<td width=\"228\">\r\n<p>Develop and implement strategies for increasing number of women in the workplace</p>\r\n</td>\r\n<td width=\"84\">\r\n<p>Medium</p>\r\n</td>\r\n<td width=\"72\">\r\n<p>Yearly</p>\r\n</td>\r\n<td width=\"105\">\r\n<p>Departmental heads</p>\r\n</td>\r\n<td width=\"102\">\r\n<p>Number of women in workforce continuing to increase</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"156\">\r\n<p>Commence marketing environmentally homes</p>\r\n</td>\r\n<td width=\"228\">\r\n<p>Build at least 4 environmentally friendly homes by the end of 2017</p>\r\n</td>\r\n<td width=\"84\">\r\n<p>Medium</p>\r\n</td>\r\n<td width=\"72\">\r\n<p>Yearly</p>\r\n</td>\r\n<td width=\"105\">\r\n<p>Departmental heads</p>\r\n</td>\r\n<td width=\"102\">\r\n<p>Number of houses in the area</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"156\">\r\n<p>Explore potential markets</p>\r\n</td>\r\n<td width=\"228\">\r\n<p>Review and search about all the  potential markets</p>\r\n</td>\r\n<td width=\"84\">\r\n<p>High</p>\r\n</td>\r\n<td width=\"72\">\r\n<p>Half-yearly</p>\r\n</td>\r\n<td width=\"105\">\r\n<p>Marketing managers</p>\r\n</td>\r\n<td width=\"102\">\r\n<p>Market website traffic</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p> </p>\r\n<p><strong>Themes of code of conduct </strong></p>\r\n<ol>\r\n<li>Economy and efficiency</li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Boutique Build Australia resources should be used by the staff.</li>\r\n<li>Wastage should be avoided by the staff or it should be minimized.</li>\r\n<li>Security and protection of Boutique Build Australia property should be maintained by the staff.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li>Breach of the code</li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>This code of conduct is designed for the promotion and enhancement of the ethical practice to the staff. if there is breach of this code by any of the staff member then Boutique Build Australia may take an action against them.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><strong>Legislation</strong></li>\r\n</ol>\r\n<p>®  Privacy Act 1988</p>\r\n<p>®  Copyright Act 1968</p>\r\n<p>®  Freedom of Information Act 1982</p>\r\n<p>®  Work Health and Safety Act 2011</p>\r\n<p>®  Disability Discrimination Act – Education Standards 2005</p>\r\n<p> </p>\r\n<p> </p>\r\n<h3>Assessment 3</h3>\r\n<ol>\r\n<li><em><strong>Develop performance management policy and procedures</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"638\">\r\n<p><strong>Performance Management Policy and Procedures</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p> </p>\r\n<p><strong>Purpose</strong></p>\r\n<p><strong> </strong></p>\r\n<p>The <em>purpose</em> of an effective <em>performance management</em> system is to have clear understanding of the work by the employees, and how they are performing in relation to the expectations.</p>\r\n<p><strong> </strong></p>\r\n<p><strong>Scope/to whom it applies </strong></p>\r\n<p><strong> </strong></p>\r\n<p>This policy applies to all the human resources of the organisation, including,</p>\r\n<p>Managing Director</p>\r\n<p>Operations Manager</p>\r\n<p>Marketing and Sales Manager</p>\r\n<p>Sales Consultants</p>\r\n<p>Office manager</p>\r\n<p>Human Resources Manager</p>\r\n<p>Construction Manager</p>\r\n<p>Site Manager</p>\r\n<p>Production Draftsperson</p>\r\n<p>Six Carpenters and a range of contract staff</p>\r\n<p><strong> </strong></p>\r\n<p> </p>\r\n<p><strong>Number of times it is reviewed</strong></p>\r\n<p>Every half-year, Performance management policies and procedures are reviewed.</p>\r\n<p><strong> </strong></p>\r\n<p><strong>Summary of purpose of performance reviews</strong></p>\r\n<p><strong> </strong></p>\r\n<p>Its purpose is,</p>\r\n<p>To provide each person adequate feedback about his or her performance. And serving as a basis for modifying the behaviour</p>\r\n<h2> </h2>\r\n<strong>Outline your agenda for the meeting.</strong>\r\n<p>One-way conversation is not titled as a performance review meeting. Discussion about career for these meetings are saved by the employees.</p>\r\n<p> </p>\r\n<p>For covering the highlights of the performance, use the meeting. Discuss the ongoing challenges and also the ways to solve those issues.</p>\r\n<p> </p>\r\n<p><strong>Templates used to record performance</strong></p>\r\n<p><strong> </strong></p>\r\n<ul>\r\n<li>Self-Assessment Template</li>\r\n  \r\n<li>Numeric Scale Review Template</li>\r\n \r\n<li>Descriptive Scale Review Template</li>\r\n \r\n<li>Peer Review Template</li>\r\n \r\n<li>360 Performance Review Template</li>\r\n  \r\n<li>Performance Agreement Plan Template</li>\r\n  \r\n<li>Job Responsibilities Review Template</li>\r\n</ul>\r\n<p> </p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Develop training presentation   </strong></em>                                                 </li>\r\n</ol>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Send an email to your assessor.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"638\">\r\n<p>To: Managing director</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>From: Human Resource Manager</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Date: 03<sup>rd</sup> October, 2021</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Subject: Arrangement for a training session</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p> </p>\r\n<p>Respected sir/madam,</p>\r\n<p> </p>\r\n<p>This mail is written with the purpose to inform that there is formulation of the organisational performance management policies. So, to discuss it with rest of the staff and team members, I request you to arrange a training session for them</p>\r\n<p>This training session will be helpful for them to learn about the new policies and procedures.</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Conduct the training session.</strong></em></li>\r\n</ol>\r\n<p>After the formulation of the presentation, a training session was conducted for overviewing the information about the performance of the management. </p>\r\n<p><strong>After the session, Questions that are asked from the audience: </strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Reason behind doing this?</li>\r\n<li>What are the goals?</li>\r\n<li>How much time do we have?</li>\r\n<li>How do we document this process?</li>\r\n</ul>\r\n<br />\r\n<p> </p>\r\n<h3>Assessment 4</h3>\r\n<ol>\r\n<li><em><strong>Prepare for the meeting with Jamie</strong></em></li>\r\n</ol>\r\n<p>In the meeting, I talked to Jamie about her STAR model and provided her the feedback.</p>\r\n<p>The STAR method, is away of responding to a behavioural-based interview question by discussing about the specific situation, task, action, and result of the situation.</p>\r\n<p>Situation: describe the situation or the task that needs to be accomplished. Specific event needs to be described. The situation can be from a previous job or any other relevant event.</p>\r\n<p>Task: What goal were you working toward?</p>\r\n<p>Action: Describing the actions that were taken to address the situation with an appropriate amount of detail. What specific steps needs to be taken?</p>\r\n<p> </p>\r\n<p>In the case study, </p>\r\n<p>Task: Jamie has been delivering training and education to staff. Jamie is given a task of developing a new health and safety manual for staff.</p>\r\n<p> </p>\r\n<p>Result: So, as a result some coaching and mentoring has been provided to her regarding her expected performance and actual performance for the improvement.</p>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Meet with Jamie (your assessor) at the meeting with Jamie, provide positive feedback on Jamie’s performance to date and then using the STAR model of feedback to outline the areas where improvement is required as per the script you have developed.</strong></em></li>\r\n</ol>\r\n<p> </p>\r\n<p>Talk through the five tips you have identified to improve writing style. </p>\r\n<p>During the meeting, it is required to demonstrate effective communication skills that includes :</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Speak clearly and it should be concise</li>\r\n<li>Use non-verbal communication</li>\r\n<li>Ask questions for identifying the required information</li>\r\n<li>Respond to questions</li>\r\n</ul>\r\n<p>Tips to improve the writing skills:</p>\r\n<ol>\r\n<li>Find a Writing</li>\r\n<li>Brush up the basics.</li>\r\n<li>Dissect WritingThat You Admire.</li>\r\n<li>Imitate WritersYou Admire.</li>\r\n<li>Remember That Outlines Are Your Friend.</li>\r\n</ol>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Prepare for the meeting with Jamie</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"638\">\r\n<p>To: Jamie</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>From: Human resource manager</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Date: 05<sup>th</sup> October, 2021</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Subject: Information about the performance review</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p> </p>\r\n<p>Respected Jamie,</p>\r\n<p> </p>\r\n<p>The main purpose of writing this mail is draw your attention that it is been six months since you are working with the organisation. We want to review your performance. Therefore, it has been decided to have a meeting for reviewing the performance and evaluate the areas where there is a need of improvement. It is a request for you to join the meeting to have an overview of your performance.</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Send an email to Jamie (your assessor).</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"638\">\r\n<p>To: Jamie</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>From: Human resource manager</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Date: 05<sup>th</sup> October, 2021</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Subject: Invitation for the meeting</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p> </p>\r\n<p>Respected Jamie,</p>\r\n<p> </p>\r\n<p>The main aim of writing this mail is to get your attention that it is been six months since you are working with the organisation. We want to review your performance. Therefore, it is been decided to have a short meeting for reviewing the performance.</p>\r\n<p>I kindly request you to join the meeting on 07<sup>th</sup> October, 2021 at 11:00 AM in the HR office.</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"5\">\r\n<li><em><strong>Conduct the meeting with Jamie</strong></em></li>\r\n</ol>\r\n<p><strong>Summary of purpose of performance reviews</strong></p>\r\n<p>The purpose is,</p>\r\n<p>To provide each person with adequate feedback about his or her performance and to serve the basis for modifying or changing behaviour towards effective working habits</p>\r\n<p> </p>\r\n<p><strong>Areas of improvement agreed</strong>:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Dependability</li>\r\n<li>Adaptability</li>\r\n<li>Writing skills</li>\r\n<li>Use of equipment</li>\r\n<li>Project planning</li>\r\n</ul>\r\n<p><strong>Effective communication skills identified</strong></p>\r\n<p>Listening</p>\r\n<p>Listening is one of the most important aspect. Successful listening is not only understanding the information that is spoken or written, but also understanding the feeling of the speaker while communicating.</p>\r\n<p> </p>\r\n<p>Straight talking</p>\r\n<p>Conversation which is neglected the most, is the basis of communication. For building the trust and detect problems, friendly conversation is more than enough.</p>\r\n<p> </p>\r\n<p>Non-verbal communication</p>\r\n<p>Nonverbal messages are sent when we talk about things that matter to us</p>\r\n<p>                                                                         </p>\r\n<ol start=\"6\">\r\n<li><em><strong>Document the performance review agreement </strong></em></li>\r\n</ol>\r\n<p>Performance Agreement</p>\r\n<p>Employee: Jamie</p>\r\n<p>Role: Development coordinator</p>\r\n<p>Date: 06<sup>th</sup> October, 2021</p>\r\n<p> </p>\r\n<table class=\"table table-bordered\" width=\"99%\">\r\n<thead>\r\n<tr>\r\n<td width=\"199\">\r\n<p><strong>Performance Guidance </strong></p>\r\n</td>\r\n<td width=\"126\">\r\n<p><strong>Overall rating</strong></p>\r\n</td>\r\n<td width=\"328\">\r\n<p><strong>Comments </strong></p>\r\n</td>\r\n</tr>\r\n</thead>\r\n<tbody>\r\n<tr>\r\n<td width=\"199\">\r\n<p>Work product</p>\r\n</td>\r\n<td width=\"126\">\r\n<p>Can do better</p>\r\n</td>\r\n<td width=\"328\">\r\n<p>She is good at her work as she is a good coordinator. However she can seek more training for better coordination.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"199\">\r\n<p>Dependability</p>\r\n</td>\r\n<td width=\"126\">\r\n<p>Needs improvement</p>\r\n</td>\r\n<td width=\"328\">\r\n<p>She is somehow dependent on others for some of her decisions so, she is not completely independent.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"199\">\r\n<p>Cooperativeness</p>\r\n</td>\r\n<td width=\"126\">\r\n<p>Meet the expectations</p>\r\n</td>\r\n<td width=\"328\">\r\n<p>She is a good coordinator and cooperate with her co-workers.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"199\">\r\n<p>Adaptability</p>\r\n</td>\r\n<td width=\"126\">\r\n<p>Can improve more</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"328\">\r\n<p>She is not so fast to adapt the new changes, so she needs some training and mentoring.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"199\">\r\n<p>Communication</p>\r\n</td>\r\n<td width=\"126\">\r\n<p>Meet the expectations</p>\r\n</td>\r\n<td width=\"328\">\r\n<p>She is good at communicating with her co-workers and transfer the messages.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"199\">\r\n<p>Decision-making</p>\r\n</td>\r\n<td width=\"126\">\r\n<p>Meet the expectations</p>\r\n</td>\r\n<td width=\"328\">\r\n<p>She is good at decision-making.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"199\">\r\n<p>Service to clients</p>\r\n</td>\r\n<td width=\"126\">\r\n<p>Can do better</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"328\">\r\n<p>She deals with customers very conveniently, but it would be better if she will use some customer service strategies also.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"199\">\r\n<p>Use of equipment</p>\r\n</td>\r\n<td width=\"126\">\r\n<p>Needs improvement</p>\r\n</td>\r\n<td width=\"328\">\r\n<p>She is not so adaptable that is why she is also not so good at adapting the way to use the new installed equipment.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"199\">\r\n<p>Project planning</p>\r\n</td>\r\n<td width=\"126\">\r\n<p>Needs improvement</p>\r\n</td>\r\n<td width=\"328\">\r\n<p>She always needs help of others to plan anything.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"199\">\r\n<p>Work group management</p>\r\n</td>\r\n<td width=\"126\">\r\n<p>Meet the expectations</p>\r\n</td>\r\n<td width=\"328\">\r\n<p>She manages the diversity and different cultures in her group in a very good way.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><strong>Development agreement</strong></p>\r\n<table class=\"table table-bordered\" width=\"100%\">\r\n<thead>\r\n<tr>\r\n<td width=\"269\">\r\n<p><strong>Areas for development</strong></p>\r\n</td>\r\n<td width=\"369\">\r\n<p><strong>Actions</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"269\">\r\n<p>Writing skills</p>\r\n</td>\r\n<td width=\"369\">\r\n<p>Some writing tips and training shall be provided to her.</p>\r\n<p> </p>\r\n<p> </p>\r\n<p>Tips provided to improve the writing skills:</p>\r\n<p> </p>\r\n<p>6.       Find a Writing Partner.</p>\r\n<p>7.       Brush up the basics.</p>\r\n<p>8.       Dissect Writing That You Admire.</p>\r\n<p>9.       Imitate Writers You Admire.</p>\r\n<p>10.   Remember That Outlines Are Your Friend.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</thead>\r\n</table>\r\n<p> </p>\r\n<p>Employer Signature:</p>\r\n<p> </p>\r\n<p>Employee Signature:</p>\r\n<p> </p>\r\n<ol start=\"7\">\r\n<li><em><strong>Send an email to Jamie (your assessor).   </strong> </em>      </li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"638\">\r\n<p>To: Jamie</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>From: Human Resource Manager</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Date: 6<sup>th</sup> October, 2021</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Subject: Documented performance review</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p> </p>\r\n<p>Respected Jamie,</p>\r\n<p> </p>\r\n<p>This mail is written with the purpose to show you the review of your performance. The template has been formed.</p>\r\n<p>Kindly go through it once, there is a need to improve the performance.</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p> </p>\r\n<h3>Assessment 5</h3>\r\n<ol>\r\n<li><em><strong>Prepare for meeting</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"638\">\r\n<p><strong>Termination Procedure</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p> </p>\r\n<p> </p>\r\n<p>Termination of employment, can be a stressful event for the employer to face. Employees may have different rights, depending on the reason for the termination.</p>\r\n<p> </p>\r\n<p> </p>\r\n<p><strong>Procedure:</strong></p>\r\n<p> </p>\r\n<strong>Issue the last paycheck</strong>\r\n<p>Outstanding wages, expenses should be paid to the employee when he/she is terminated.</p>\r\n<strong>Retrieve business property</strong>\r\n<p>Make sure that you get back all the business property, before the employee leaves the business. Remove the employee’s access from the account of the company.</p>\r\n<strong>Update your payroll</strong>\r\n<p>Updating your payroll is an important part. </p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p>            </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Send an email to Janice (your assessor).</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"638\">\r\n<p>To: Janice</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>From:</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Date: 06<sup>th</sup> October, 2021</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Subject: Invitation for a meeting</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p> </p>\r\n<p>Respected Janice,</p>\r\n<p> </p>\r\n<p>The main motive of writing this mail is to invite you for the meeting to discuss about the work and also about your performance. The meeting will be held tomorrow, i.e., on 07<sup>th</sup> October, 2021, in the conference hall at 11:00 AM, the committee members will also be present there.</p>\r\n<p>Kindly reach on time there.</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Conduct the meeting</strong></em></li>\r\n</ol>\r\n<p>In the meeting,</p>\r\n<p><strong>Purpose</strong></p>\r\n<p>The purpose is to discuss the work of Janice. </p>\r\n<p><strong>Problem</strong></p>\r\n<p>Janice is a new Administration Assistant at Boutique Build Australia and has been with the company for 3 months. Janice’s work is of high standard, but she is always late for work. </p>\r\n<p>She is not punctual and this situation is affecting the calls of the clients, as Janice is not there to answer the call.</p>\r\n<p>Janice’s office time starts at 9:00 AM and finish time is 5.30pm including 30 minutes for lunch.</p>\r\n<p>Janice has arrived at following time at work last week </p>\r\n<ul class=\"unordered-listing\">\r\n<li>Monday: 9.05 am</li>\r\n<li>Tuesday: 9.25 am</li>\r\n<li>Wednesday: 9.20 am</li>\r\n<li>Thursday: 9.10 am</li>\r\n<li>Friday: 9.30 pm</li>\r\n</ul>\r\n<p> </p>\r\n<p><strong>Impacts:</strong></p>\r\n<p>Client’s calls are affected because of the situation, as Janice is not there to answer the phone.</p>\r\n<p>Customers are not satisfied.</p>\r\n<p>Bad productivity.</p>\r\n<p>Decrease in sales targets.</p>\r\n<p>Poor relationship with others.</p>\r\n<p>Co-workers are not happy.</p>\r\n<p>Bad impression on new recruitments.</p>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Send an email to Janice (your assessor).</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"638\">\r\n<p>To: Janice</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>From:</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Date: 06<sup>th</sup> October, 2021</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Subject: Overview of the meeting</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p> </p>\r\n<p>Respected Janice,</p>\r\n<p>The main motive of writing this mail is to inform you that because of your punctuality problem, the committee has decided to take required action which is to be followed by you in order to improve your performance.</p>\r\n<p> </p>\r\n<p>Actions identified were:</p>\r\n<p>1.       Setting milestones.</p>\r\n<p>2.       Plan and prioritize.</p>\r\n<p>3.       Planning your meetings well.</p>\r\n<p>4.       Better Communication</p>\r\n<p>5.       Conquering difficult tasks first.</p>\r\n<p>6.       Don\'t lose focus</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"5\">\r\n<li><em><strong>Prepare and provide a termination letter</strong></em></li>\r\n</ol>\r\n<p>ABC Street</p>\r\n<p>Main Bridge</p>\r\n<p>Brisbane, Australia</p>\r\n<p> </p>\r\n<p>Date: 07<sup>th</sup> October, 2021</p>\r\n<p> </p>\r\n<p>Subject: Termination from the job</p>\r\n<p> </p>\r\n<p>Dear Janice,</p>\r\n<p>The email is sent to inform you that there is no improvement in the desired areas because of your consent. Therefore, it is decided by the company to terminate you.</p>\r\n<p>I am very sorry to tell you that the position of administration assistant is no longer yours.</p>\r\n<p> </p>\r\n<p>Your last paycheck will be given to you as soon as possible. </p>\r\n<p>You will be paid for the two weeks as you have been working in boutique build Australia less than 1 year. You can collect it from the administrative office whenever you need.</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n<p>Yours sincerely</p>\r\n<p> </p>\r\n<ol start=\"6\">\r\n<li><em><strong>Send an email to your assessor.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"638\">\r\n<p>To: Janice</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>From:</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Date: 08<sup>th</sup> October, 2021</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p>Subject: Regarding the termination letter</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"638\">\r\n<p> </p>\r\n<p>Respected Janice,</p>\r\n<p> </p>\r\n<p>The email is sent to inform you that there is no improvement in the desired areas because of your consent. Therefore, the company has decided to terminate you.</p>\r\n<p>I am very sorry to tell you that the position of administration assistant is no longer yours.</p>\r\n<p>Please sign the termination letter that has been posted.</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 4, 6, 2, 16, NULL, 'Manage People Performance BSBMGT502', 'Now connect with our Professional Assignments Help solutions for sample work of manage people performance. Check out our other sample works also.', 'Manage people performance BSBMGT502', 'manage-people-performance-bsbmgt502', '2021-10-18 00:58:45', '2021-11-08 06:22:30');
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(247, 'Identification and evaluate marketing opportunities (BSBMKG501)', '<p> </p>\r\n<h3>Assessment 1</h3>\r\n<ol>\r\n<li><em><strong>Give examples of legislation and regulations that apply to the marketing industry in Australia.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Australian Human Rights Commission Act 1986</strong>: This act came into existence for the rights of people in Australia.</li>\r\n<li><strong>Competition and Consumer Act 2010:</strong>This act is implemented on the goods and services that are being sold and the maximum value is of $40,000.</li>\r\n<li><strong>Australian Direct Marketing Association Code of Practice:</strong>This acts helps in reducing the risk of legislation breaching, and to promote the culture of best practice.</li>\r\n<li><strong>Direct Marketing Code of Practice:</strong>In direct marketing industry, a standard is set for the participants.</li>\r\n<li><strong>Australian E-commerce Best Practice Model:</strong>In the world of electronic commerce, it helps to increase the confidence of the consumer by giving them proper guidance to the businesses.</li>\r\n</ul>\r\n<p><strong> </strong></p>\r\n<ol start=\"2\">\r\n<li><em><strong>Explain two relevant Codes of Practice for the marketing industry and the purpose of the Code and its keycomponents.</strong></em></li>\r\n</ol>\r\n<ul style=\"list-style-type: square;\">\r\n<li>ADMA (Australian Direct marketing Code of Practice): ADMA code was set to reduce the risk of breaching to reduce to increase the best practices of culture. It also helps to set a standard for settling the disputes and helps to increase the confidence of people so that they can do business. The main components are:</li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>To advertise lawfully</li>\r\n<li>Helps to increase the trust of the community and also helps to boost the confidence of the consumer in the market.</li>\r\n<li>To handle the personal information for the purpose of the market.</li>\r\n</ul>\r\n<ul style=\"list-style-type: square;\">\r\n<li>Australian eMarketing Code of Practice: it provides the framework for the e-market industry and provide them guidance so that they can tackle with the complaints.The main components are:</li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>Handling of complaints</li>\r\n<li>Maintenance of the consent</li>\r\n<li>Consent records to be kept</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Explain the following terms: market penetration, market development,product development and diversification.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Market penetration:</strong></li>\r\n</ul>\r\n<p>Increase in the sales of the current product by not changing the product from the market. The strategy is to increase the share of the product in the market.</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Market development:</strong></li>\r\n</ul>\r\n<p>Identification of growth of the company and development of the new market segment.</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Product development:</strong></li>\r\n</ul>\r\n<p>Improvisation in the existing product. The development of new product is known as product development.</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Diversification:</strong></li>\r\n</ul>\r\n<p>Growth of the company through starting or doing the business outside the current product of the company and the market as well.<br /><br /></p>\r\n<ol start=\"4\">\r\n<li><em><strong>Describe phases of the product lifecycle.</strong></em></li>\r\n</ol>\r\n<p>The phases of the product life cycle are:</p>\r\n<p><strong>Introduction Stage:</strong></p>\r\n<p>Establishment of the brand and getting sure about the new product’s quality. Promoting the product by aiming at the specific target. Keeping the prices low at initial stage and increasing it gradually.</p>\r\n<p><strong>Growth Stage:</strong></p>\r\n<p>Quality of the product is to be maintained and add extra services for the growth of the business. Also keep the prices that are in favor of the customer to maintain the sales growth</p>\r\n<p><strong>Maturity Stage:</strong></p>\r\n<p>In this stage, keeping adding something new to the product to keep it running in the market. Make new plans to promote the product</p>\r\n<p><strong>Decline Stage:</strong></p>\r\n<p>Find new uses of the product or add or remove its features. Also try to reduce the cost and production as well and slowly discontinue production of the product.</p>\r\n<p> </p>\r\n<ol start=\"5\">\r\n<li><em><strong>Define marketing mix and its components.</strong></em></li>\r\n</ol>\r\n<p>Controlling the marketing plan is the main purpose of marketing mix.</p>\r\n<p>The main components are:</p>\r\n<p><strong>Price:</strong>Consumer that pays for a product is referred to as price. Price must be kept on the basis of product’s real and perceived value. Supply cost, seasonal discount and other factors must also be kept in consideration. Prices can also be raised by the businesses to make it look more luxurious.</p>\r\n<p> </p>\r\n<p><strong>Place:</strong>it is where the company decided to sell the product and delivering it to the market. The goal is to choose the place for the product which is in front of the customer.</p>\r\n<p><strong> </strong></p>\r\n<p><strong>Product:</strong>it is the good or the service which the business is selling the market. Amount which is to be charged is based on the product, for this the promotion o9f the product is must.</p>\r\n<p> </p>\r\n<p><strong>Promotion:</strong>Promotion can be done through advertisement, public relations, and strategies. It will help the business as customers will get to know more about their product and its features as well.</p>\r\n<p> </p>\r\n<ol start=\"6\">\r\n<li><em><strong>What is the importance of marketing mix?</strong></em></li>\r\n</ol>\r\n<p>To understand what a product or service can offer, we need marketing mix for that. Marketing mix involves 4 P’s which are: price promotion, product, and place.These 4 P’s helps in planning for the product or service. It will also help in choosing which marketing strategy is good for the business and how to implement it. 4 P’s are important for successful implementation and execution of the business. The main motive behind the 4P’s coming into existence was to make sure that marketing strategy is being implemented successfully.</p>\r\n<p> </p>\r\n<ol start=\"7\">\r\n<li><em><strong>Steps in the marketing process</strong></em></li>\r\n</ol>\r\n<p>Four key steps in the marketing process are:</p>\r\n<p><strong>Discovery:</strong>it is doing research about the market, customer and also about the competition. Solving and identification of problem will help to determine the information that is needed. This will help the businesses to know about the problems as well as the opportunities.    </p>\r\n<p><strong>Strategy:</strong>TO MAKE DECISIONS RELATED TO THE MARKETING PLAN, INFORMATION IS NEEDED. STARTEGY IS HELPFUL BECAUSE IT WILL HELP IN THE COMING FUTURE. WE NEED GOALS, OBJECTIVES AND DEVELOPING MESSAGES BEFORE MOVING AHEAD.</p>\r\n<p><strong>Implementation:</strong>This means bringing thoughts into actions which means implementation of desired plans in the targeted market, and also the implementation of campaigns into the action.</p>\r\n<p><strong>Measurement:</strong>it is taking the look at the result very closely. Measurement of the result will help in making the intelligent decision.<br /><br /></p>\r\n<ol start=\"8\">\r\n<li><em><strong>Explain statistical methods and/or forecasting techniques used to evaluate marketing opportunities.</strong></em></li>\r\n</ol>\r\n<p>There are 4 statistical methods or forecasting techniques that can be used to evaluate</p>\r\n<p>Marketing opportunities are:</p>\r\n<p><strong>The Delphi Technique:</strong>it is process of forecasting which makes a framework that is based on multiple rounds of questionnaire result. Works are allowed to work towards a agreement that is mutual by circulation of questionnaire.</p>\r\n<p><strong>Time series forecasting Technique:</strong>It is used to observe the sales pattern. The rate of sales growth can be measured by the trend analysis. In the stable market time series is most useful. Market that is not stable this is method is not suitable there.</p>\r\n<p><strong>Market Test:</strong>To gain knowledge about a particular product launch the product in the market, the product is launched to see the response of the market towards the product. Such experiment will help to know about the influence of market plan in the market, this technique is also known as response technique.</p>\r\n<p><strong>Corelates Technique:</strong>Special form of trend analysis is correlational analysis. It helps to forecast about the sales</p>\r\n<p> </p>\r\n<ol start=\"9\">\r\n<li><em><strong>Explain a method which is used for forecasting market growth rate.</strong></em></li>\r\n</ol>\r\n<p>This needs to be understand the forecast is just a judgment which is made by someone. The Delphi method is a process that is based on the results of many rounds of questionnaire which is being sent to the panel of experts.Works are allowed to work towards a agreement that is mutual by circulation of questionnaire.</p>\r\n<p><strong>Channel and Customer Surveys:</strong>in markets like, business to business market, companies ask the customers about how much they want to spend on a particular product which is provided by the company. The surveys can be conducted by the companies to produce their own forecasts. This survey is helpful in determining the potential of the market.</p>\r\n<p><strong>Sales Force Composite:</strong>The main basis of this forecast is the gathered information from the sales force of a company. Salesperson have a very good intuition power, they can easily get to know about the estimation of sales that a product can make in the market.</p>\r\n<p><strong>Executive Opinion:</strong>quantitative technique and research have backed up the executive opinion. It can be made accurate by giving bonus to the executives on the number of sales.</p>\r\n<p><strong>Expert Opinion:</strong>It is same as executive opinion, the third party that is outside from the organization is the only expert. Their opinions are same as the executive.</p>\r\n<p> </p>\r\n<ol start=\"10\">\r\n<li><em><strong>Define Return On Investment and how it is calculated</strong></em></li>\r\n</ol>\r\n<p>ROI is used to measure the investment’s efficiency or comparing of the efficiency of different investments. ROI can be calculated by diving the benefit of investment with the cost.</p>\r\n<p>ROI= Total investment/ cost of investment</p>\r\n<p> </p>\r\n<h3>ASSESSMENT 2</h3>\r\n<ol>\r\n<li><em><strong>Write a marketing review report</strong></em></li>\r\n</ol>\r\n<p class=\"text-center\"><strong>Marketing Review Report</strong></p>\r\n<p> </p>\r\n<p><strong>Summary of Business Objectives</strong></p>\r\n<p>The mission of JavaNet Internet Café ‘s is that every individual that meets and enjoy their time is provided with a coffee shop. Not like other cafes, unique form of communication and entertainment is also provided with the help of internet.</p>\r\n<p>The main aim of JavaNet Internet café.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Steady development of brand awareness</li>\r\n<li>Increment in number of new customers.</li>\r\n<li>Increase in the sales while achieving the status</li>\r\n<li>Reduction in the variable cost</li>\r\n<li>Growth rate of double digit every year</li>\r\n</ul>\r\n<p> </p>\r\n<p><strong>Target Customers</strong></p>\r\n<p>JavaNet Internet Café’s has the target customers</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Students</li>\r\n<li>Professional</li>\r\n<li>Between age group of 25-45</li>\r\n</ul>\r\n<p><strong> </strong></p>\r\n<p><strong>Current Marketing Strategies</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Advertisements using social media:</strong></li>\r\n</ul>\r\n<p>For posting advertisement use social media, this is the most important source of advertising the product.</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Collaboration with the influencers: </strong>good audience can be gained with the help of this strategy as most of the users are influenced by various categories.</li>\r\n<li>People who visit for the first time, provide them with special discounts and coupons.</li>\r\n<li>Advertise through television, podcasts, radios, brochures and many more</li>\r\n</ul>\r\n<p><strong> </strong></p>\r\n<p><strong>Current Market Trends and Development</strong></p>\r\n<p><strong><u>Current market Trend</u></strong></p>\r\n<p>Internet is the top most topic of every conversation in all the groups. People discuss about the sites that they have visited whereas businessman talks about the internet based business. Likewise kids talk about the games, chat sections and many more.</p>\r\n<p><strong>Potential new and emerging markets: </strong></p>\r\n<p>Internet is the top most topic of every conversation in all the groups. People discuss about the sites that they have visited whereas businessman talks about the internet based business. Likewise kids talk about the games, chat sections and many more.Internet experiences are being shared by the people with their friends, family and colleague. To share things people need a comfortable place.</p>\r\n<p><strong>JavaNet will provide:</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Provide comfortable place to people to make discussions</li>\r\n<li>Travellers who need internet connection, it will provide a stopping point for them</li>\r\n<li>A place where people can come and learn about the power of internet</li>\r\n</ul>\r\n<p><u> </u></p>\r\n<p><strong>Competitors and any relevant factors</strong></p>\r\n<p>JavaNet\'s business faces competition on two levels. JavaNetare coffee retailers as well as Internet specialist organizations.</p>\r\n<p>All the organizations have to face similar expenses due to huge competition between coffee retailers. Cost and nature of coffee have a positive connection between them.</p>\r\n<p> </p>\r\n<p><strong>Marketing Opportunities</strong></p>\r\n<p>There are four marketing opportunities which are listed below:</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Use of Social media platforms: </strong>advertisement can be done through social media such as: facebook, twitter, instagram. This will help to promote the business by attracting the targeted audience</li>\r\n<li><strong>Coupon and discounts</strong>: reward customers with coupons and discounts for promoting the café among their friends and family and also for visiting the café for the first time.</li>\r\n<li><strong>Loyalty Programs and incentives: </strong>these incentives will be given to the ones who are loyal towards the business from very long period of time.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Send email to marketing team</strong></em></li>\r\n</ol>\r\n<p class=\"text-center\"><strong>E-mail</strong></p>\r\n<p>To: Assessor</p>\r\n<p>From:</p>\r\n<p>Subject: Attachment of the market review report</p>\r\n<p>Dear Assessor,</p>\r\n<p> </p>\r\n<p>I want to inform you that I have attached the marketreview report with this email. The report will cover the market plan of JavaNet Internet Café. Report covers the following points:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Summarization of the Business Objectives</li>\r\n<li>Targeted Customers</li>\r\n<li>Current strategies of market</li>\r\n<li>Current trends and development of market</li>\r\n<li>Opportunities in the market</li>\r\n</ul>\r\n<p>Kindly go through the report and let me know so that I can arrange the meeting.</p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Conduct meeting</strong></em></li>\r\n</ol>\r\n<p>In Meeting</p>\r\n<p>Meeting Time: 15-09-2021</p>\r\n<p>Meeting Location: 35 St Road, Melbourne</p>\r\n<p><strong>Participants: </strong>CEO, marketing manager, staff members</p>\r\n<p>Discussed the following points:</p>\r\n<p><strong>Summary of Business Objectives</strong></p>\r\n<p>The mission of JavaNet Internet Café ‘s is that every individual that meets and enjoy their time is provided with a coffee shop. Not like other cafes, unique form of communication and entertainment is also provided with the help of internet.</p>\r\n<p>The main aim of JavaNet Internet café.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Steady development of brand awareness</li>\r\n<li>Increment in number of new customers.</li>\r\n<li>Increase in the sales while achieving the status</li>\r\n<li>Reduction in the variable cost</li>\r\n<li>Growth rate of double digit every year</li>\r\n</ul>\r\n<p> </p>\r\n<p><strong>Target Customers</strong></p>\r\n<p>JavaNet Internet Café’s has the target customers</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Students</li>\r\n<li>Professional</li>\r\n<li>Between age group of 25-45</li>\r\n</ul>\r\n<p><strong> </strong></p>\r\n<p><strong>Current Marketing Strategies</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Advertisements using social media:</strong></li>\r\n</ul>\r\n<p>For posting advertisement use social media, this is the most important source of advertising the product.</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Collaboration with the influencers: </strong>good audience can be gained with the help of this strategy as most of the users are influenced by various categories.</li>\r\n<li>People who visit for the first time, provide them with special discounts and coupons.</li>\r\n<li>Advertise through television, podcasts, radios, brochures and many more</li>\r\n</ul>\r\n<p><strong> </strong></p>\r\n<p><strong>Current Market Trends and Development</strong></p>\r\n<p><strong><u>Current market Trend</u></strong></p>\r\n<p>Internet is the top most topic of every conversation in all the groups. People discuss about the sites that they have visited whereas businessman talks about the internet based business. Likewise kids talk about the games, chat sections and many more.</p>\r\n<p><strong>Potential new and emerging markets: </strong></p>\r\n<p>Internet is the top most topic of every conversation in all the groups. People discuss about the sites that they have visited whereas businessman talks about the internet based business. Likewise kids talk about the games, chat sections and many more. Internet experiences are being shared by the people with their friends, family and colleague. To share things people need a comfortable place.</p>\r\n<p><strong>JavaNet will provide:</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Provide comfortable place to people to make discussions</li>\r\n<li>Travellers who need internet connection, it will provide a stopping point for them</li>\r\n<li>A place where people can come and learn about the power of internet</li>\r\n</ul>\r\n<p><u> </u></p>\r\n<p><strong>Competitors and any relevant factors</strong></p>\r\n<p>JavaNet\'s business faces competition on two levels. JavaNetare coffee retailers as well as Internet specialist organizations.</p>\r\n<p>All the organizations have to face similar expenses due to huge competition between coffee retailers. Cost and nature of coffee have a positive connection between them.</p>\r\n<p> </p>\r\n<p><strong>Marketing Opportunities</strong></p>\r\n<p>There are four marketing opportunities which are listed below:</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Use of Social media platforms: </strong>advertisement can be done through social media such as: facebook, twitter, instagram. This will help to promote the business by attracting the targeted audience</li>\r\n<li><strong>Coupon and discounts</strong>: reward customers with coupons and discounts for promoting the café among their friends and family and also for visiting the café for the first time.</li>\r\n<li><strong>Loyalty Programs and incentives: </strong>these incentives will be given to the ones who are loyal towards the business from very long period of time.</li>\r\n</ul>\r\n<p><strong> </strong></p>\r\n<ol start=\"4\">\r\n<li><em><strong>Email to marketing team</strong></em></li>\r\n</ol>\r\n<p><strong>E-mail</strong></p>\r\n<p>To: Assessor</p>\r\n<p>From:</p>\r\n<p>Subject: three marketing opportunities that have been confirmed</p>\r\n<p>Dear Assessor,</p>\r\n<p>I am writing this email to inform you that marketing strategies have been confirmed which is been agreed by the staff members. Following are the marketing Strategies.</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Use of Social media platforms: </strong>advertisement can be done through social media such as: facebook, twitter, instagram. This will help to promote the business by attracting the targeted audience</li>\r\n<li><strong>Coupon and discounts</strong>: reward customers with coupons and discounts for promoting the café among their friends and family and also for visiting the café for the first time.</li>\r\n<li><strong>Loyalty Programs and incentives: </strong>these incentives will be given to the ones who are loyal towards the business from very long period of time.</li>\r\n</ul>\r\n<p>Kindly go through the strategies and do let me know if there is any suggestion</p>\r\n<p>Best Regards,</p>\r\n<p> </p>\r\n<p> </p>\r\n<h3>ASSESSMENT 3</h3>\r\n<ol>\r\n<li><em><strong>Identify the social media, video content marketing opportunity with business objectives and goals.</strong></em></li>\r\n</ol>\r\n<p><strong> </strong></p>\r\n<p><strong>Marketing Opportunities Report Template</strong></p>\r\n<ul style=\"list-style-type: square;\">\r\n<li><strong>Alignment with the business’ objectives and goals as described in the Marketing Plan </strong></li>\r\n</ul>\r\n<p><strong> </strong></p>\r\n<p><strong>Use of Social Media Platform: </strong>All the business objectives are aligned with it.</p>\r\n<p><strong>Coupons and Discounts: </strong>All the business objectives are aligned with it.</p>\r\n<p><strong>Loyalty Program and incentives: </strong>All the business objectives are aligned with it.</p>\r\n<p><strong> </strong></p>\r\n<ul style=\"list-style-type: square;\">\r\n<li><strong>Target Customers:</strong></li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>Students</li>\r\n<li>Professional</li>\r\n<li>People of age groups between 25-45</li>\r\n</ul>\r\n<p><strong> </strong></p>\r\n<ul style=\"list-style-type: square;\">\r\n<li><strong>Overall Benefits to the business of pursuing the opportunity:</strong></li>\r\n</ul>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"163\">\r\n<p><strong>Social Media</strong></p>\r\n<p><strong> </strong></p>\r\n</td>\r\n<td width=\"460\">\r\n<p>·         More time is being spend on social media by people</p>\r\n<p>·         Loyal viewers are attracted</p>\r\n<p>·         Increment in sale with this process</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"163\">\r\n<p><strong>Coupons and Discounts</strong></p>\r\n</td>\r\n<td width=\"460\">\r\n<p>·         Highly Targeted</p>\r\n<p>·         Highly Measurable</p>\r\n<p>·         Less cost effective</p>\r\n<p>·         More flexible</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"163\">\r\n<p><strong>Loyalty Programs and Incentives</strong></p>\r\n</td>\r\n<td width=\"460\">\r\n<p>·         Development of Relationships with Existing Customers</p>\r\n<p>·         Establishing Business as An Industry Leader</p>\r\n<p>·         Connecting People to Your Brand</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ul style=\"list-style-type: square;\">\r\n<li><strong>Anticipated effect of the marketing opportunity on sales, profitability, growth and market shares as identified in Part 1</strong></li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>For increase in the sale and market share use the three marketing opportunities that we have discussed. There will be an increment in the sales by using these strategies</li>\r\n</ul>\r\n<br />\r\n<ul style=\"list-style-type: square;\">\r\n<li><strong>Additional resources that will be required including finances, staff, equipment, etc.?</strong></li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>For managing social media campaign, additional staff is needed</li>\r\n<li>To serve the best service to the customers, more staff is needed<strong>           </strong><strong>                                                                                                                               </strong></li>\r\n</ul>\r\n<ul style=\"list-style-type: square;\">\r\n<li><strong>Estimated effect on return on investment</strong></li>\r\n</ul>\r\n<p> If ROI is 5:1 then it is a good marketing</p>\r\n<p>5:1 ration is considered strong for most businesses, whereas 10:1 ratio is exceptional. It is possible to achieve a ratio higher than 10:1, but it should not be the expectation.</p>\r\n<p><strong> </strong></p>\r\n<ul style=\"list-style-type: square;\">\r\n<li><strong>Potential competitors</strong></li>\r\n</ul>\r\n<p>Competition on two levels is faced by JavaNet’s business. JavaNet works as a coffee retailer as well as internet specialist organization.</p>\r\n<ul style=\"list-style-type: square;\">\r\n<li><strong>How any changes in economic conditions could impact on each marketing </strong><strong>opportunity?</strong></li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>Rate inflation</li>\r\n<li>Increase in Interest rates</li>\r\n<li>Increment in government interest rate control</li>\r\n<li>Taxation policy is changed</li>\r\n</ul>\r\n<p><strong> </strong></p>\r\n<ul style=\"list-style-type: square;\">\r\n<li><strong>Technological factors that may affect the marketing opportunities identified</strong></li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>Digital and internet is the base era of today. So, technology is good for the business in today’s time. With the help of technology there is a positive impact in the market as it will also help in advertising easily.</li>\r\n</ul>\r\n<p> </p>\r\n<ul style=\"list-style-type: square;\">\r\n<li><strong>Legal issues associated with each marketing opportunity</strong></li>\r\n</ul>\r\n<p>Misleading &amp; deceptive conduct</p>\r\n<ul class=\"unordered-listing\">\r\n<li>While collecting the customer’s personal information be careful with their privacy</li>\r\n<li>Comply with the Spam Act 2003 while sending the marketing material via post</li>\r\n<li>Take care while collecting, use, secure and disclose a customer\'s personal information be ensure to comply with the Privacy Act 1988.</li>\r\n</ul>\r\n<p> </p>\r\n<ul style=\"list-style-type: square;\">\r\n<li>Risks associated with each marketing opportunity:</li>\r\n</ul>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"138\">\r\n<p><strong>Opportunities</strong></p>\r\n</td>\r\n<td width=\"228\">\r\n<p><strong>Risk Factors</strong></p>\r\n</td>\r\n<td width=\"258\">\r\n<p><strong>Mitigate the Risks</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"138\">\r\n<p><strong>Social Media </strong></p>\r\n</td>\r\n<td width=\"228\">\r\n<p> </p>\r\n<p>·         Getting attention of the viewer</p>\r\n<p>·         Advertising message</p>\r\n</td>\r\n<td width=\"258\">\r\n<p>·         For opportunities allocate the proper budget</p>\r\n<p>·         Make the attractive.</p>\r\n<p>·         Usage  the proper message and the effective message to the viewers.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"138\">\r\n<p><strong>Coupons and Discounts</strong></p>\r\n</td>\r\n<td width=\"228\">\r\n<p>·         Expiration of coupon code</p>\r\n<p>·         Fraudulent</p>\r\n<p>·         More discounts leads to expectation</p>\r\n</td>\r\n<td width=\"258\">\r\n<p>·         Keep reminding the customers</p>\r\n<p>·         Give discountsup to certain price</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"138\">\r\n<p><strong>Loyalty programs and incentives</strong></p>\r\n</td>\r\n<td width=\"228\">\r\n<p>·         Lame rewards</p>\r\n<p>·         Not using data properly</p>\r\n</td>\r\n<td width=\"258\">\r\n<p>·         Rewards must be good and attractive</p>\r\n<p>·         Make proper use of data</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Rank the marketing opportunities</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Social Media:</strong>everyone can get to know about the brand with this marketing opportunity. So, it will be rank as number 1.</li>\r\n<li><strong>Coupons and Discounts:</strong>Ranking 2 is given to this opportunity by the company</li>\r\n<li><strong>Loyalty Programs and Incentives:</strong> This is least effective in targeting customers, and has been ranked as 3.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Advantages of business pursuing the opportunities of each market.</strong></em></li>\r\n</ol>\r\n<p> </p>\r\n<ul style=\"list-style-type: square;\">\r\n<li>What changes would need to take advantage of business opportunity?</li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>Identification of the need of change</li>\r\n<li>Alignment and Preparing the organization for the change</li>\r\n<li>Removal of Barriers</li>\r\n<li>Implementing</li>\r\n<li>Follow-ups</li>\r\n</ul>\r\n<p> </p>\r\n<ul style=\"list-style-type: square;\">\r\n<li>Outline resources which is needed for market opportunity.</li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>Integrate</li>\r\n<li>Hubspot</li>\r\n<li>Content Marketing</li>\r\n<li>Buffer</li>\r\n</ul>\r\n<p> </p>\r\n<ul style=\"list-style-type: square;\">\r\n<li>What strategies should be needed to ensure the quality service?</li>\r\n</ul>\r\n<p>To ensure the service quality to the customer, recommend the strategies</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Encouragement of specialist feedback.</li>\r\n<li>Have specialists tune in to their calls.</li>\r\n<li>Send reviews after each collaboration.</li>\r\n<li>Establishment of clear KPIs.</li>\r\n<li>Give clear and reliable principles.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Email to managing director</strong></em></li>\r\n</ol>\r\n<p>To: Assessor</p>\r\n<p>From:</p>\r\n<p>Subject: Attachment of the market opportunities report</p>\r\n<p>Respected Assessor</p>\r\n<p> </p>\r\n<p>The main aim writing this mail is to inform you I have confirmed that marketing strategies and has also framed the risk assessment. I have attached everything with the mail</p>\r\n<p>Please go through the attachment and kindly let me know if there is any problem with the report, I would highly appreciate your suggestion.</p>\r\n<p> </p>\r\n<p>Best Regards,</p>\r\n<p> </p>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 4, 6, 2, 17, NULL, 'Identification and evaluate marketing opportunities BSBMKG501', 'Samples related to BSBMKG501 Identify and evaluate marketing opportunities will clear all your doubts if you have any. Go for our professional academic writing services.', 'Identification and evaluate marketing opportunities BSBMKG501', 'identification-and-evaluate-marketing-opportunities-bsbmkg501', '2021-10-18 01:50:20', '2021-10-22 04:31:12');
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(248, 'Plan and implement administrative systems (BSBADM504)', '<h3><br />Assessment 1</h3>\r\n<ol>\r\n<li><em><strong>Meet with stakeholders</strong></em></li>\r\n</ol>\r\n<p>Meeting</p>\r\n<p>Date:20-09-2021</p>\r\n<p>Time: 10:00 AM</p>\r\n<p>Venue: meeting hall</p>\r\n<p>Attendees: Anna Armstrong, Ellen Hedden (Sr. Consultant); Michael Dough; Accounts support;</p>\r\n<ul class=\"unordered-listing\" style=\"list-style-type: square;\">\r\n<li><strong>Determining company’s current administration resources:</strong></li>\r\n</ul>\r\n<p>Meeting attendees were advised by the concern which was held by the executive management team regarding the policies and procedures of the current resource management.<br /><br /></p>\r\n<ul class=\"unordered-listing\" style=\"list-style-type: square;\">\r\n<li><strong>Identifying the budget for the change</strong></li>\r\n</ul>\r\n<p>Change which is required for the new was discussed during the meeting. A budget of $15,000 was approved by Anna for the change which was discussed in the meeting. Following list is included in the budget:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Installing of new processors</li>\r\n<li>Need of new accounting software to be installed</li>\r\n<li>Arrangement of new training program which is needed for the staff.</li>\r\n</ul>\r\n<br />\r\n<ul class=\"unordered-listing\" style=\"list-style-type: square;\">\r\n<li><strong>Identification and discussion of future administration need of the company:</strong></li>\r\n</ul>\r\n<p>The affordable plan is needed to be purchased by the organization for the cloud storage. The task must be saved by each consultant with their initials.<br /><br /></p>\r\n<ul class=\"unordered-listing\" style=\"list-style-type: square;\">\r\n<li><strong>Determining what improvement needs are to be made for business operations</strong></li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>Embracing transparency. It is not just positive for employees.</li>\r\n<li>Recognizing and rewarding the valuable contribution</li>\r\n<li>Cultivating strong relationships of co-worker</li>\r\n<li>Promoting team atmosphere</li>\r\n</ul>\r\n<br />\r\n<ul class=\"unordered-listing\" style=\"list-style-type: square;\">\r\n<li><strong>Discuss the implementation strategies with other meeting attendees</strong></li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>Implementing schedule</li>\r\n<li>Goals and actions to be tracked</li>\r\n<li>Review and adapt</li>\r\n<li>Annual updates</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Write an administration needs report</strong></em></li>\r\n</ol>\r\n<p><strong>Accounting Incorporated</strong></p>\r\n<p><strong>Administration Needs Report </strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Anticipatedbusinessoperations(overthenextthreeyears);</li>\r\n<li>An increase in need for working independently is expected, over the coming week. Data should be saved and reviewed by the employees themselves without any risk of loss</li>\r\n<li>Archives must be handled and communication with other consultants must be made by the administration manager.</li>\r\n<li>Data can be backed up online with the scope of cloud computing, without any need of hard drives.</li>\r\n</ul>\r\n<p><strong> </strong></p>\r\n<ul class=\"unordered-listing\" style=\"list-style-type: square;\">\r\n<li><strong>Current computing resources</strong></li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>27 inch HP Pavilion desktops are owned by the company that have an initial core of i7- 8700T processor, with 16 GB RAM and 2TB memory.</li>\r\n<li>The company also have 2 laptops, 15.6 inch, model HP ProBook 455 G, and windows 10 is used.</li>\r\n<li>Anticipated future computing needs(over the next three years);</li>\r\n</ul>\r\n<p>There will be expansion in storage limit. Chance of putting away the record and recovering them is provided by the Cloud. Web interfaces are straightforward.</p>\r\n<p><strong>Improvement in Cloud Services</strong></p>\r\n<p>Cloud Computing includes:</p>\r\n<ul style=\"list-style-type: square;\">\r\n<li>Infrastructure as a service</li>\r\n<li>Platform as a service</li>\r\n<li>Software as a service</li>\r\n</ul>\r\n<p> </p>\r\n<p>Our goals can be achieved with this services. It is being proved by the many researchers that Cloud Computing will be one of the leading technologies.  </p>\r\n<p>Implementation strategies.</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Developing proper organizational climate</strong>: components of internal environment is implied by the organizational climate which includes cooperation, development of personnel, degree of commitment and many more.</li>\r\n<li><strong>Formulation of operating plans:</strong> Operating plans refers to the action plans, decisions and the programs, are referred to the operating plans.</li>\r\n<li><strong>Periodic Review of Strategy:</strong> Reviewing of the strategy is to be done at regular intervals to identify whether the strategy that is implemented is relevant or not. It is essential to take the review because the organization operates in a dynamic environment.</li>\r\n</ul>\r\n<p> </p>\r\n<p><em><strong>3.Send an email to Anna(your assessor).</strong></em></p>\r\n<p>To: Assessor</p>\r\n<p>From:</p>\r\n<p>Subject: Attachment of Administration Needs Report.</p>\r\n<p>Respected Mam,</p>\r\n<p> </p>\r\n<p>This email is written to inform you that I have arranged the administrative need report. This report supports in assessing the current figuring assest and implementation of cloud as well.</p>\r\n<p> </p>\r\n<p>I kindly request you to review it</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Write a cloud-based data storage report.</strong></em></li>\r\n</ol>\r\n<p> </p>\r\n<p class=\"text-center\"><strong>Cloud Computing Data Storage Report</strong></p>\r\n<p><strong>Fundamentals of cloud-based data storage</strong></p>\r\n<p>One data server that is connected to the internet is needed by the cloud storage system. Copies of files are sent over the internet by the employees which records the information and when the client wishes to retrieve the information, he/she can access the data through web-base interface either the file is sent back to the client by the server or it allows the client to access and manipulate the file itself. This is known as redundancy, without this a cloud storage system is not sure that the client’s could access their information at a given time only.</p>\r\n<p> </p>\r\n<p><strong>Cloud- based data storage service options</strong></p>\r\n<ol>\r\n<li>No limit is offered by pCloud in term of file size, making it ideal for storing the large media files.</li>\r\n<li>OneDrive is easily available and can easily increase the productivity because of micro soft platform.</li>\r\n</ol>\r\n<p> </p>\r\n<p><strong>Relevant legislation:</strong></p>\r\n<ul style=\"list-style-type: disc;\">\r\n<li>The handling of personal information is regulated by the Privacy Act 1988.</li>\r\n<li>Personal information is only disclosed to a person or organization outside Australia by the cloud providers.</li>\r\n<li>Individual access to personal data must be given by cloud provider.</li>\r\n<li>Guarantee of product.</li>\r\n</ul>\r\n<p> </p>\r\n<p><strong>Cost benefit analysis:</strong></p>\r\n<ul>\r\n<li>Electricity charges</li>\r\n<li>Internet bill</li>\r\n<li>Salary of employees</li>\r\n</ul>\r\n<table class=\"table table-bordered\" width=\"600\">\r\n<tbody>\r\n<tr>\r\n<td width=\"164\">\r\n<p>On premises</p>\r\n</td>\r\n<td width=\"136\">\r\n<p> </p>\r\n</td>\r\n<td colspan=\"2\" width=\"300\">\r\n<p>AWS cloud based</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"164\">\r\n<p>Configuration</p>\r\n</td>\r\n<td width=\"136\">\r\n<p>Cost</p>\r\n</td>\r\n<td width=\"165\">\r\n<p>Configuration</p>\r\n</td>\r\n<td width=\"136\">\r\n<p>Cost</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"164\">\r\n<p>Electricity bill</p>\r\n</td>\r\n<td width=\"136\">\r\n<p>$120,000</p>\r\n</td>\r\n<td width=\"165\">\r\n<p>Electricity bill</p>\r\n</td>\r\n<td width=\"136\">\r\n<p>$84000</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"164\">\r\n<p>Internet charges</p>\r\n</td>\r\n<td width=\"136\">\r\n<p>$400,000</p>\r\n</td>\r\n<td width=\"165\">\r\n<p>Internet charges</p>\r\n</td>\r\n<td width=\"136\">\r\n<p>$600,000</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"164\">\r\n<p>Employee salary</p>\r\n</td>\r\n<td width=\"136\">\r\n<p>$480,000</p>\r\n</td>\r\n<td width=\"165\">\r\n<p>Employee salary</p>\r\n</td>\r\n<td width=\"136\">\r\n<p>NIL</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"164\">\r\n<p>Total</p>\r\n</td>\r\n<td width=\"136\">\r\n<p>$1,410,000</p>\r\n</td>\r\n<td width=\"165\">\r\n<p> </p>\r\n</td>\r\n<td width=\"136\">\r\n<p>$905,916</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"164\">\r\n<p>Difference $504,084</p>\r\n</td>\r\n<td width=\"136\">\r\n<p> </p>\r\n</td>\r\n<td colspan=\"2\" width=\"300\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><strong>Opportunities</strong></p>\r\n<ol>\r\n<li>Expectations of the customer must be satisfied for better services.</li>\r\n<li>Large storage capacity</li>\r\n<li>Lowering the cost of operations with the help of operational excellence.</li>\r\n</ol>\r\n<p> </p>\r\n<p><strong>Recommendation:</strong></p>\r\n<p>One drive business is quite affordable, reducing the implementation cost. The employees are given the space to store files, is the real power behind OneDrive for businesses. One of the advantage of OneDriveis that, it allows users to interact with the MS office files easily.</p>\r\n<p> </p>\r\n<ol start=\"5\">\r\n<li><em><strong>Send an email to Anna(your assessor).</strong></em></li>\r\n</ol>\r\n<p>To: Assessor</p>\r\n<p>From:</p>\r\n<p>Subject: Attaching Administration needs report and cloud-based data storage report.</p>\r\n<p>Respected Mam,</p>\r\n<p>This email is written to inform you that I have attached the administration need report and cloud based data report with the mail. Current computing resources, its uses, future computing needs are included in the report, which will help us to guide and opt the best option for cloud data storage. Kindly go through the report once and share your views. I will be very grateful.</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n<h3>Assessment 2</h3>\r\n<ol>\r\n<li><em><strong>Write a cloud-based data storage system introduction plan.</strong></em></li>\r\n</ol>\r\n<p><strong>Introduction Plan Template</strong></p>\r\n<p><strong>Short term goals </strong></p>\r\n<p>o          Under Anna’s name open a OneDrive account</p>\r\n<p>o          From the hard drive to the One Drive system, mole all the documents</p>\r\n<p>o          Organization of information and training sessions that should be set to start for educating the team on how to use the cloud-based system.</p>\r\n<p><strong> </strong></p>\r\n<p><strong>Long term </strong></p>\r\n<p>o          Allowing easy access to documents to all employees</p>\r\n<p>o          In future, All work and documentation is to be done on the cloud</p>\r\n<p>o          Annual reassessment of the viability of the system</p>\r\n<p><strong> </strong></p>\r\n<p><strong>Budget for introducing preferred option to the company. </strong></p>\r\n<p>The costs will include the following;</p>\r\n<p>o          For both, group training and individual training, training personel will be hired. The fees will be 50 AUD per hour.</p>\r\n<p>o          Training tools cost added up to a total of 300AUD</p>\r\n<p>o          The group training lasted for 5 hours, which is a total of 250 AUD plus a one hour session of one on one training with 2 of the staff. The total cost is 300 AUD</p>\r\n<p>o          The full training session went 7 hours, 5 hours for group training, one hour break and another hour for one on one training. The cost for all seven hours was 110AUD.</p>\r\n<p>Steps and activities  to introduce cloud-based data storage into the business.</p>\r\n<p><strong>Step 1:</strong> under Anna’s name set up a Microsoft Office 365 subscription and Set up an Office 365 subscription to use OneDrive.</p>\r\n<p><strong>Step 2:</strong> for user adoption which can be as simple as showing the users on how to use OneDrive. Monthly charges will be taken care by the financial department under Anna’s authorization.</p>\r\n<p><strong>Step 3:</strong> Since OneDrive is readily available in our computer system, manage OneDrive. The next step after configuration is adding device sharing. </p>\r\n<p> </p>\r\n<p>Outlining the relevant organisational and legislative requirements and how the system will be implemented in accordance with these.</p>\r\n<p>Organisational requirements</p>\r\n<p>o          Support data should be easy to access.</p>\r\n<p>o          Multiple logging in the same time should be allowed by One Drive for business</p>\r\n<p> </p>\r\n<p><strong> Legislative requirements </strong></p>\r\n<p>The legal team needs to ensure that</p>\r\n<p>o          Make sure that the account includes provisions covering legislation that can impact on the agreement</p>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Send an email to Anna</strong></em></li>\r\n</ol>\r\n<p>To: Assessor</p>\r\n<p>From:</p>\r\n<p>Subject: attaching file of Introduction plan</p>\r\n<p>Dear Assessor,</p>\r\n<p> </p>\r\n<p>I am writing this letter with the purpose to acknowledge with the introduction plan which is being developed by the department. Prioritized list of project, short and long term goals are included in the report. I will be attaching the report with the mail. Kindly go through it ones.</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Implement Cloud-based data storage system.</strong></em></li>\r\n</ol>\r\n<p> <img src=\"data:image/png;base64,[encoded data, 364470 characters]