Student: Vincenzo Colonna
Assessment: BSBWOR 502 B
Assessment Task 2 Part 2
a) Implementation and Review
The project was developed to expand the market of the Ollie Olives Italian Restaurant to include the sale of small goods products across the 10 locations in the Western Suburbs and Geelong region.
The project was developed in response to customer enquiries for access to quality Italian small goods. The project was to expand market share, increase knowledge of staff and to provide customers with produce that is of a high quality.
Summary of the Outcomes
Throughout the project it was necessary for the owners to be available at all time to answer questions about exactly where the new equipment would be placed, the ordering of the cabinets for display and to inform staff when tradesmen would need access to the restaurant. The project was managed in a staged way with 3 restaurants at one time being fitted with the new equipment.
All of the restaurants had the new equipment and small goods products in place within the project timeline of 5 months. All of the staff were excited with this new phase of the Ollie Olives restaurant and enjoyed the information sessions that included tastings of the new products and how to cook and enjoy.
Lessons learned …show more content…
During the project we have had 3 times where we had to stay overnight to complete parts of the instalment. This was an additional cost but had been allowed for in the budget within the emergency or contingency budget line. During the project planning the builder had confirmed that the restaurants would be able to remain open for the Dinner time trade but this was not possible due to safety issues in two of the restaurants which required them to be closed for one evening
Assessment: BSBWOR 502 B
Assessment Task 2 Part 2
a) Implementation and Review
The project was developed to expand the market of the Ollie Olives Italian Restaurant to include the sale of small goods products across the 10 locations in the Western Suburbs and Geelong region.
The project was developed in response to customer enquiries for access to quality Italian small goods. The project was to expand market share, increase knowledge of staff and to provide customers with produce that is of a high quality.
Summary of the Outcomes
Throughout the project it was necessary for the owners to be available at all time to answer questions about exactly where the new equipment would be placed, the ordering of the cabinets for display and to inform staff when tradesmen would need access to the restaurant. The project was managed in a staged way with 3 restaurants at one time being fitted with the new equipment.
All of the restaurants had the new equipment and small goods products in place within the project timeline of 5 months. All of the staff were excited with this new phase of the Ollie Olives restaurant and enjoyed the information sessions that included tastings of the new products and how to cook and enjoy.
Lessons learned …show more content…
During the project we have had 3 times where we had to stay overnight to complete parts of the instalment. This was an additional cost but had been allowed for in the budget within the emergency or contingency budget line. During the project planning the builder had confirmed that the restaurants would be able to remain open for the Dinner time trade but this was not possible due to safety issues in two of the restaurants which required them to be closed for one evening