The Great Ocean Road Hotel owner has decided to upgrade its small hotel in Lorne Victoria .

Develop operational plan
The Great Ocean Road Hotel owner has decided to upgrade its small hotel in Lorne Victoria . The owner wishes to become more environmentally friendly by replacing old inefficient equipment and energy hungry appliances with more efficient ones in its guest rooms.They also want to renovate their swimming pool area as the fencing is in poor condition and there has been legislation changes that make it a liability. The pool needs to be emptied and resurfaced that will take 3 months and will be unuseable during this time . The owner feels that this will be a good oppitunity for the restaurant to be rebranded so it can specialise in local produce , this will require a new menu , new logos and some new suppliers.
The hotel is very busy over the summer and early autumn seasons with the shoulder season being late autumn and early spring . Winter is the low season and a good oppitunity to perform the renovations . How much planning time is needed , what is the contingency plan and how can you ensure the upgrades are progressing as expected ?
As the manager you are to plan for this project , choose some equiptment , aquire human resources and monitor project so it goes as planned , ensuring legal compliance during this time .
1. Write a brief proposal of the upgrades high lighting the advantages and possible problems that may be encountered . Highlight legal obligations .
2. Provide realistic running cost savings from new equipment . The hotel has between 20- 30 double guest rooms ( you choose ) provide purchasing and running cost information for new split system air conditioners and lighits. The old air conditioners are 2 star 3kw units and the lights at 18 w flurescent tubes, 4 in each room .
3. The swimming pool fences need to be replaced , research legal options , along with contractors to install fence and resurface the swimming pool . Provide a sustainable option for pool heating .
4. Source local sustainable suppliers, create new theme and logo for the restaurant
5. Utilise department heads to manage the project , chef , Food and beverage manager and Front office manager with you being the project manager . Give each department head a portfolio to manage and clearly outline their responsibilities in redevelopment along with their KPIs. Ensure you are able to rate their performance against their KPIs as you monitor the project .
6. Create an interactive Gannt chart that clearly shows departmental roles and allocates tasks to other staff and contractors as required. Each department must have 4-5 tasks that it is undertaking, each of these tasks will need to have multiple components ie planning , implementation and conclusion and the tasks must be monitored and rated as the progress against quality , time and budget . Ensure some tasks experienced problems and record these. Reports must be generated from these results
7. Write a conclusion to this project that outlines how the project was undertaken , the benefits and the problems encountered . How the project may have been handeled differently . How the project will help the long term prospects of the hotel .
Your Task: Must take in to consideration
– A description of the operation.
– The aim of the operational plan – What are you trying to achieve?
– A SWOT analysis of the business environment.
– A detailed overview of resource requirements and options:
o Physical Resources needs; o Human Resources needs; o Financial Resources needs.
– A contingency plan with alternative options for each key aspect of the operational planning stages.
– The timeframes required to implement this project
– Consultation is an important part of developing or maintaining an operational plan. Consider the following areas and comment on why you think consultation with these areas is advisable: o Human Resources o Finances/Accountant o Marketing
– The evaluation methods you will use to measure the performance of each aspect of this project (GANTT CHART).
Marking Guide
Report 1
Comments
0 1 2 3
BSBMGT517 Manage operational plan
Report is professionally presented – (Cover page / Table of contents / Introduction / Body / Conclusion / References)
Outline describes the key business and overview of the operational activities.
A description what the operational planning intends to achieve, the key intentions, actions and intended outcomes.
SWOT analysis of the business environment provided.
A detailed overview of Physical Resources needs explained.
A detailed overview of Human Resources needs explained.
A detailed overview of Financial Resources needs explained.
Contingency plan explained in details.
Timeframes and dates including completion dates for each task provided.
Consultation with Human Resources explained.
Consultation with Finances / Accountant explained.
Consultation with Marketing explained.
Gantt Chart to measure progress and timeliness provided.
Standard Operating Procedures example implemented.
Job description for the role of a food service attendant provided including pre-service / during service / post-service tasks.
3 communication strategies used to monitor ongoing performance explained.

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