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Assessment Task - Portfolio of Evidence

Student Name Student Number

Unit Code/s & Name/s SITXMGT001 Monitor work operations

Assessment Name Rostering Portfolio Assessment Task No. AT2

Assessment Due Date Date submitted

Assessor Name

Student Declaration: I declare that this assessment is my own work. Any ideas and comments made by other people have been acknowledged as references. I understand that if this statement is found to be false, it will be regarded as misconduct and will be subject to disciplinary action as outlined in the TAFE Queensland Student Rules. I understand that by emailing or submitting this assessment electronically, I agree to this Declaration in lieu of a written signature.

Student Signature Date

document.docx Ver. 1.1 (21/12/2015) of 24

Instructions to Student Task 1 – Weekly roster

You are required to write and cost a weekly roster for either your own workplace or a simulated environment your teacher will set up for you.

Task 2 – Contingency plan

Write a brief report covering six potential contingencies and sustainability.

Task 3 – Modified roster and approval

Modifications are needed to the roster due to a special event. Make the changes and submit the roster and plan for approval.

Task 4 – Non-performing team member

Analyse a set of sales data to determine a non-performing team member and develop a plan to manage the underperformance and termination.

Materials to be supplied:

Roster Template – Appendix 1

Summary of Wage Costs – Appendix 2

Projected weekly sales – Appendix 3 (this is where you’ll find the projected food costs to determine what the labour budget is for the week.)

Students are to use a MS Excel spreadsheet to complete the roster and costings.

Work, Health and Safety:

Ergonomics only

Assessment Criteria:

To achieve a satisfactory result, your assessor will be looking for your ability to demonstrate the following key skills/tasks/knowledge to an acceptable industry standard:

plan and organise workflow for a team operation or activity

monitor and respond to team-based operational and service issues during the above operation or activity


Submission details (if relevant)

Insert your details on page 1 and sign the Student Declaration. Include this form with your submission.

TAFE Queensland Learning Management System: Connect url: https://connect.tafeqld.edu.au/d2l/login

Username; 10 digit student number

For Password: Reset password go to https://passwordreset.tafeqld.edu.au/default.aspx>

Documents to submit:

Modified roster (with changes highlighted) – task 3

Contingency/sustainability plan – task 2

Exchange of e-mails confirming approval of roster and plan – task 3

Plan for managing/terminating non-performing team member – task 4

Instructions to Assessor As this is a portfolio of evidence, the student has the capacity to undertake this assessment in an unsupervised environment.

Prior to the commencement of this assessment, you will need to advise the student whether you will be setting up a simulated workplace for the observation assessment, or if they may use their own workplace.

If the student proposes using their own workplace, you will need to discuss with their supervisor to determine the suitability of the workplace, and obtain their approval approves for the observation to be done there.

Materials and resources to be supplied:

All documents and templates have been included with this assessment.

Refer to the instructions to assessor for requirements for the workplace/simulated environment.

Note to Student An overview of all Assessment Tasks relevant to this unit is located in the Unit Study Guide.


https://passwordreset.tafeqld.edu.au/default.aspx

https://connect.tafeqld.edu.au/d2l/login

TASK 1 – WEEKLY ROSTER

This task involves developing a weekly roster for your team. You will be later required to use this plan in your observation assessment (assessment 3) where your teacher will observe you providing your team with a briefing and getting them started. Review the observation assessment to ensure your plan will be able to be delivered.

Read the instructions below and discuss with your teacher whether it is most appropriate for you to use your own workplace, or if they will be setting up a simulated working environment for you to use. If your assessor agrees to use your workplace, discuss this with your supervisor to get their approval as well.

You are required to write and cost the weekly roster using Appendix 1 - using a MS Excel spreadsheet including formulas to create the roster) to ensure that it meets the following criteria:

Labour costs should not exceed 25% of projected food sales from the projected weekly sales report- Appendix 3.

An example of this is where food sales are projected at $2000 for Monday, labour costs must not exceed $500 - this also includes Management salary. If Management salaries are $200, you only have $300 for the remaining labour costs.

Each of the following four (4) roles are performed by full time staff and are to be rostered for 38 hours a week over five (5) days – 7.6 hours per day is a full shift. The restaurant is open from 12:00 – 21:00 Monday to Sunday. The restaurant requires one (1) hour of mise en place prior to each service period. Peak service times are 12:00 – 14:00 and 18:00 – 20:00 and the restaurant does not close between lunch and dinner service.

The restaurant seats 100 guests at a time, with one staff member per 20 guests. You will also need to include a staff member for each of the following positions: Supervisor (Manager or Grade 3 F&B attendant); Bar; and Pass.

Average weekday lunches are 40 covers and dinners 80 – 100 covers. Average weekend lunches are 80 covers and dinners 80 – 100 covers.

Manager, 1 x Food and Beverage Grade 3, 2 x Food and Beverage Grade 2.

All staff are named in the monthly staff sales reports together with their classification under the award.

Other staff include:

Five (5) part time staff – each of whom are required to be rostered for a minimum of three (3) consecutive hours per shift.

Four Casual Food and Beverage Staff – grade 2

Five (5) Junior Food and Beverage Staff – Introductory.


Although you have been given a summary of wage rates with a preference to use it, the links below are for your information.

Restaurant Industry Award 2010 [MA000119]

https://www.fairwork.gov.au/awards-and-agreements/awards/award-summary/ma000119-summary

http://awardviewer.fwo.gov.au/award/show/MA000119

Whether you are using your own workplace, or the simulated environment, you will need to obtain the policies and procedures to ensure your plan meets your organisation’s goals and quality assurance processes.

You will also need to ensure your roster:

Includes opportunities for you and your team to maintain sustainability (minimal waste, etc.).

Takes into account the current workloads of team members, particularly if they have been assigned roles working with other service teams, etc.

How you will delegate the roles (using the principles of delegation).

TASK 2 – CONTINGENCY PLAN

As you will probably know, not everything goes according to plan. Select six of the following situations:

Delays and other time difficulties in service.

Dealing with difficult customers.

Breakdown of cooking equipment or customer service technology.

Issues with financial resources.

Inadequate staff turning up for shift, or inadequate skillsets of staff to perform all tasks.

Changes required to rostering (e.g. team members swapping shifts).

A team member not performing to expectations.

Changes in procedures.

Changes in the menu or advertising.

In a Word document, explain how you will plan for your six selected situations.

Also explain how you will maintain sustainability in your plan


http://awardviewer.fwo.gov.au/award/show/MA000119

https://www.fairwork.gov.au/awards-and-agreements/awards/award-summary/ma000119-summary

TASK 3 – MODIFIED ROSTER AND APPROVAL

You have completed the original roster for the projected sales for the week. After releasing this to staff, you have received a late request from a local member of parliament to hold a high tea on the fourth day of your roster between 15:00 and 17:00. The function shall be for 30 people and this is to be charged out at $40 per person. Your sales for food for this function is $1200.00 allowing you to use $300 for staffing costs.

Amend the previous roster and costings, highlighting changes made.

When you have amended your plan, e-mail the modified roster (with changes highlighted) and the contingency plan to your teacher (if you are using the simulated environment) or your supervisor (if you are using your own workplace) and obtain their approval for the roster, particularly regarding staffing needs. This needs to be sent in plenty of time before the roster starts.

Submit the roster, the contingency plan and the exchange of e-mails approving the plan with your evidence.

TASK 4 – NON-PERFORMING TEAM MEMBER

You are required to review the sales of the previous three (3) months and the projected weekly sales as supplied in appendices 4-9.

In reviewing these reports, you are required to identify the full-time staff member who is under-performing with the least dollar sales and % contribution of sales.

You need to state what steps you will take to manage the under-performance of this staff member. Please state what documentation you are required to keep when undertaking this process

Following the process of managing the under-performance of this staff member, you determine that this person has not met the target set by you over the stipulated time frame.

Although you have followed the process, it is decided that this staff member shall be terminated. State what you need to do to complete this process and what records the organisation needs to keep.


Appendix 1 – RosterWeek beginning: ……./……./……..

Award title:<insert Award title>

Minimum shift length (part-time): 00 hoursMinimum shift length (casual): 00 hours

Maximum hours of work without a meal break:00 hours

Other break entitlements: <insert details, e.g. 10 minutes paid rest break before and after lunch>

ALL STAFF NOTE: You must take your break as rostered below. Ensure you have at least <insert> minutes off if working more than <insert> hours.

Employee’s name

Monday:…./…./…..

Start

Meal break

Finish

Tuesday:.…./…./…..

Start

Meal break

Finish

Wednesday:.…./…./…..

Start

Meal break

Finish

Thursday:.…./…./…..

Start

Meal break

Finish

Friday:.…./…./…..

Start

Meal break

Finish

Saturday:.…./…./…..

Start

Meal break

Finish

Sunday:.…./…./…..

Start

Meal break


Finish

Appendix 2 - Summary of wage costsWage budget = 25% of projected food sales

Salary Full Time Wage Part Time Wage Casual Monday -Friday

Casual Saturday Casual Sunday

Manager $1125.00

F&B Grade 3 $743.30 $19.56 $21.52 $19.56 $24.45 $29.34

F&B Grade 2 $718.60 $18.91 $20.80 $18.91 $23.64 $28.37

Junior F&B (18yo or younger)

introductory rates 70% of Adult Level 1

$672.70 $12.39 $13.63 $12.39 $15.49 $18.58


Appendix 3 - Projected Weekly Sales

Weekly Sales report

Start Date 2/10/2017

End Date 8/10/2017

Monday Tuesday Wednesday Thursday Friday Saturday Sunday W.T.D

Revenue

Food sales $2,988.80 $2,776.55 $2,987.40 $3,879.00 $4,189.95 $5,364.60 $3,578.60 $25,764.90

Wine Sales $689.78 $742.99 $798.56 $987.55 $1,100.13 $1,250.85 $798.97 $6,368.83

Liquor Sales $237.95 $214.00 $285.65 $347.70 $381.90 $498.45 $280.25 $2,245.90

Bottled beer sales $690.00 $790.35 $812.00 $786.90 $875.00 $902.05 $871.75 $5,728.05

Draught beer sales $320.65 $305.00 $346.75 $321.15 $405.35 $430.00 $421.55 $2,550.45

Soft drink sales $169.65 $141.00 $167.00 $199.20 $215.00 $260.15 $181.80 $1,333.80

Coffee sales $104.00 $95.50 $106.00 $134.00 $167.50 $197.50 $120.50 $925.00

Total revenue $5,200.83 $5,065.39 $5,503.36 $6,655.50 $7,334.83 $8,903.60 $6,253.42 $44,916.93

Number of covers 135 128 142 158 176 197 159 1095


Average customer spend $38.52 $39.57 $38.76 $42.12 $41.68 $45.20 $39.33 $41.02

Appendix 4 – Sales for month 1 and Staff % contribution

Month 1 Ann Bella Charlie Danni Elka Freda Gary Heidi Ingrid

Sales by staff

F&B, FT F&B, FT F&B, FT F&B PT F&B PT F&B PT F&B PT F&B PT F&B Cas

Grade 3 Grade 2 Grade 2 Grade 2 Grade 2 Grade 2 Grade 2 Grade 2 Grade 2

Revenue

Food sales $87,600.66 $14,567.05 $12,879.00 $8,078.00 $8,450.00 $7,896.00 $4,535.50 $6,123.00 $5,142.00 $5,500.00

Wine Sales $21,654.02 $2,890.50 $2,687.12 $900.00 $1,689.00 $1,799.00 $1,101.00 $2,498.00 $1,050.00 $2,050.00

Liquor Sales $7,636.06 $1,010.00 $875.00 $450.00 $750.00 $825.00 $465.00 $809.00 $431.06 $121.00

Bottled beer sales $19,475.37 $3,800.50 $3,489.50 $725.00 $1,521.00 $1,430.00 $875.00 $1,987.00 $896.00 $756.00

Draught beer sales $8,671.53 $1,419.00 $1,153.00 $768.50 $987.00 $888.00 $567.53 $723.50 $435.00 $350.00

Soft drink sales $4,534.92 $876.00 $623.40 $243.00 $564.00 $321.00 $244.00 $378.52 $157.00 $228.00

Coffee sales $3,145.00 $646.00 $635.00 $114.00 $260.00 $231.00 $135.00 $198.50 $143.50 $170.00

Total revenue

Food sales $87,600.66 17 15 9 10 9 5 7 6 6

Wine Sales $21,654.02 13 12 4 8 8 5 12 5 9

Liquor Sales $7,636.06 13 11 6 10 11 6 11 6 2

Bottled beer sales $19,475.37 20 18 4 8 7 4 10 5 4

Draught beer sales $8,671.53 16 13 9 11 10 7 8 5 4

Soft drink sales $4,534.92 19 14 5 12 7 5 8 3 5


Coffee sales $3,145.00 21 20 4 8 7 4 6 5 5


Month 1 Josh Kerry Louise Minna Nicki Otto Petra Quinn

Sales by staff

F&B Cas F&B Cas F&B Cas F&B Jnr F&B Jnr F&B Jnr F&B Jnr F&B Jnr

Grade 2 Grade 2 Grade 2 Intro Intro Intro Intro Intro

Revenue

Food sales $4,786.66 $3,345.50 $3,608.05 $765.00 $467.85 $698.05 $576.00 $383.00 $87,800.66

Wine Sales $1,159.90 $987.00 $890.50 $678.00 $474.00 $200.00 $250.00 $350.00 $21,654.02

Liquor Sales $245.00 $246.00 $209.00 $270.00 $320.00 $285.00 $245.00 $80.00 $7,636.06

Bottled beer sales $975.00 $775.00 $678.00 $430.37 $457.00 $180.00 $230.00 $270.00 $19,475.37

Draught beer sales $250.00 $300.00 $321.00 $210.00 $60.00 $135.00 $64.00 $40.00 $8,671.53

Soft drink sales $120.50 $130.50 $260.00 $180.00 $80.00 $57.00 $39.00 $33.00 $4,534.92

Coffee sales $101.00 $95.00 $110.00 $102.00 $98.00 $35.00 $45.50 $25.50 $3,145.00

Total revenue

Food sales 5 4 4 1 1 1 1 0 100

Wine Sales 5 5 4 3 2 1 1 2 100

Liquor Sales 3 3 3 4 4 4 3 1 100

Bottled beer sales 5 4 3 2 2 1 1 1 100

Draught beer sales 3 3 4 2 1 2 1 0 100

Soft drink sales 3 3 6 4 2 1 1 1 100

Coffee sales 3 3 3 3 3 1 1 1 100


Appendix 5 – Sales for month 2 and Staff % contribution


Sales by staff



Revenue

Food sales $128,824.50 $22,564.00 $18,608.90 $11,154.00 $12,364.90 $11,787.09 $6,548.00 $9,123.00 $7,142.00 $8,500.00

Wine Sales $31,844.15 $4,990.50 $4,987.12 $1,694.00 $2,489.00 $2,499.00 $1,831.00 $2,789.00 $1,389.00 $2,635.00

Liquor Sales $11,229.50 $1,735.00 $1,275.00 $650.00 $1,050.00 $1,525.00 $665.00 $1,339.00 $631.06 $239.44

Bottled beer sales $28,640.25 $5,823.00 $5,689.50 $1,225.00 $2,721.00 $2,414.30 $1,475.00 $2,387.00 $1,099.08 $1,556.00

Draught beer sales $12,752.25 $2,019.75 $2,078.00 $1,068.50 $1,487.00 $1,288.00 $757.50 $1,023.50 $635.00 $470.00

Soft drink sales $6,669.00 $1,275.08 $923.40 $363.00 $764.00 $421.00 $364.00 $577.52 $357.00 $314.00

Coffee sales $4,625.00 $1,066.00 $995.00 $384.00 $370.00 $291.00 $165.00 $228.50 $193.50 $195.00

Total revenue $224,584.65

Food sales $128,824.50 18 14 9 10 9 5 7 6 7

Wine Sales $31,844.15 16 16 5 8 8 6 9 4 8

Liquor Sales $11,229.50 15 11 6 9 14 6 12 6 2



Soft drink sales $6,669.00 19 14 5 11 6 5 9 5 5

Coffee sales $4,625.00 23 22 8 8 6 4 5 4 4



Sales by staff



Revenue

Food sales $6,786.66 $5,145.50 $4,608.05 $1,066.50 $667.85 $999.05 $976.00 $783.00 $128,824.50

Wine Sales $1,359.99 $1,730.04 $980.50 $878.00 $674.00 $258.00 $290.00 $370.00 $31,844.15

Liquor Sales $365.00 $346.00 $209.00 $270.00 $320.00 $285.00 $245.00 $80.00 $11,229.50



Soft drink sales $170.50 $160.50 $390.00 $250.00 $120.00 $87.00 $69.00 $63.00 $6,669.00

Coffee sales $111.00 $105.00 $125.00 $112.00 $128.00 $55.00 $65.50 $35.50 $4,625.00

Total revenue

Food sales 5 4 4 1 1 1 1 1 100

Wine Sales 4 5 3 3 2 1 1 1 100

Liquor Sales 3 3 2 2 3 3 2 1 100



Soft drink sales 3 2 6 4 2 1 1 1 100

Coffee sales 2 2 3 2 3 1 1 1 100


Appendix 6 - – Sales for month 1 and Staff % contribution


Sales by staff

3 weeks to date



Revenue

Food sales $77,294.70 $8,618.00 $8,889.00 $5,289.00 $7,767.50 $7,165.50 $3,987.09 $7,123.00 $5,023.00 $6,200.00

Wine Sales $19,106.49 $3,190.50 $2,907.12 $994.35 $1,689.00 $1,690.99 $1,231.00 $1,189.00 $1,089.00 $1,035.00

Liquor Sales $6,737.70 $897.00 $660.20 $350.00 $541.00 $725.00 $465.00 $739.00 $431.06 $139.44

Bottled beer sales $17,184.15 $3,173.00 $2,991.50 $925.00 $1,521.00 $1,314.95 $875.25 $1,187.00 $899.08 $956.00

Draught beer sales $7,651.35 $819.75 $778.00 $753.50 $886.10 $888.00 $557.50 $823.50 $499.00 $320.00

Soft drink sales $4,001.40 $575.08 $424.40 $229.40 $314.00 $351.00 $224.00 $377.52 $217.00 $264.00

Coffee sales $2,775.00 $495.66 $429.00 $119.34 $170.00 $181.00 $165.00 $198.50 $193.50 $195.00

Total revenue $134,750.79

% of sales % of sales % of sales % of sales % of sales % of sales % of sales % of sales % of sales

Food sales $77,294.70 11 12 7 10 9 5 9 6 8

Wine Sales $19,106.49 17 15 5 9 9 6 6 6 5

Liquor Sales $6,737.70 13 10 5 8 11 7 11 6 2



Soft drink sales $4,001.40 14 11 6 8 9 6 9 5 7

Coffee sales $2,775.00 18 15 4 6 7 6 7 7 7



Sales by staff

3 weeks to date



Revenue

Food sales $5,786.66 $4,145.50 $3,608.05 $966.50 $467.85 $799.05 $776.00 $683.00 $77,294.70

Wine Sales $859.99 $930.04 $680.50 $578.00 $444.00 $198.00 $195.00 $205.00 $19,106.49

Liquor Sales $285.00 $296.00 $189.00 $240.00 $280.00 $225.00 $215.00 $60.00 $6,737.70



Soft drink sales $110.50 $120.50 $290.00 $230.00 $105.00 $78.00 $48.00 $43.00 $4,001.40

Coffee sales $103.00 $105.00 $75.00 $101.00 $98.00 $45.00 $65.50 $35.50 $2,775.00

Total revenue

% of sales % of sales % of sales % of sales % of sales % of sales % of sales % of sales % of sales

Food sales 7 5 5 1 1 1 1 1 100

Wine Sales 5 5 4 3 2 1 1 1 100

Liquor Sales 4 4 3 4 4 3 3 1 100



Soft drink sales 3 3 7 6 3 2 1 1 100

Coffee sales 4 4 3 4 4 2 2 1 100


Appendix 7 – Staff sales % for 3 months

Ann Bella Charlie Danni Elka Freda Gary Heidi Ingrid

Staff sales to date

Sales by staff



Revenue

Food sales Month 1 17 15 9 10 9 5 7 6 6

Month 2 18 14 9 10 9 5 7 6 7

Month 3 11 12 7 10 9 5 9 6 8

Average 15 14 8 10 9 5 8 6 7

Wine Sales Month 1 13 12 4 8 8 5 12 5 9

Month 2 16 16 5 8 8 6 9 4 8

Month 3 17 15 5 9 9 6 6 6 5

Average 15 14 5 8 8 6 9 5 7

Liquor Sales Month 1 13 11 6 10 11 6 11 6 2

Month 2 15 11 6 9 14 6 12 6 2

Month 3 13 10 5 8 11 7 11 6 2

Average 14 11 6 9 12 6 11 6 2

Bottled beer sales Month 1 20 18 4 8 7 4 10 5 4

Month 2 20 20 4 10 8 5 8 4 5

Month 3 18 17 5 9 8 5 7 5 6

Average 19 18 4 9 8 5 8 5 5

Draught beer sales Month 1 16 13 9 11 10 7 8 5 4

Month 2 16 16 8 12 10 6 8 5 4

Month 3 11 10 10 12 12 7 11 7 4

Average 14 13 9 12 11 7 9 6 4


Ann Bella Charlie Danni Elka Freda Gary Heidi Ingrid

Soft drink sales Month 1 19 14 5 12 7 5 8 3 5

Month 2 19 14 5 11 6 5 9 5 5

Month 3 14 11 6 8 9 6 9 5 7

Average 17 13 5 10 7 5 9 4 6

Coffee sales Month 1 21 20 4 8 7 4 6 5 5

Month 2 23 22 8 8 6 4 5 4 4

Month 3 18 15 4 6 7 6 7 7 7

Average 21 19 5 7 7 5 6 5 5

Average sales

Food sales 15 14 8 10 9 5 8 6 7

Wine Sales 15 14 5 8 8 6 9 5 7

Liquor Sales 14 11 6 9 12 6 11 6 2



Soft drink sales 17 13 5 10 7 5 9 4 6

Coffee sales 21 19 5 7 7 5 6 5 5


Josh Kerry Louise Minna Nicki Otto Petra Quinn

Staff sales to date

Sales by staff



Revenue

Food sales Month 1 5 4 4 1 1 1 1 0

Month 2 5 4 4 1 1 1 1 1

Month 3 7 5 5 1 1 1 1 1

Average 6 4 4 1 1 1 1 1

Wine Sales Month 1 5 5 4 3 2 1 1 2

Month 2 4 5 3 3 2 1 1 1

Month 3 5 5 4 3 2 1 1 1

Average 5 5 4 3 2 1 1 1

Liquor Sales Month 1 3 3 3 4 4 4 3 1

Month 2 3 3 2 2 3 3 2 1

Month 3 4 4 3 4 4 3 3 1

Average 3 3 3 3 4 3 3 1

Bottled beer sales Month 1 5 4 3 2 2 1 1 1

Month 2 3 3 3 2 2 1 1 1

Month 3 4 4 4 2 2 1 1 2

Average 4 4 3 2 2 1 1 1

Draught beer sales Month 1 5 4 3 2 2 1 1 1

Month 2 3 3 3 2 1 2 1 1

Month 3 4 3 4 3 1 2 1 1

Average 4 3 3 2 1 2 1 1


Josh Kerry Louise Minna Nicki Otto Petra Quinn

Soft drink sales Month 1 3 3 6 4 2 1 1 1

Month 2 3 2 6 4 2 1 1 1

Month 3 3 3 7 6 3 2 1 1

Average 3 3 6 5 2 1 1 1

Coffee sales Month 1 3 3 3 3 3 1 1 1

Month 2 2 2 3 2 3 1 1 1

Month 3 4 4 3 4 4 2 2 1

Average 3 3 3 3 3 1 1 1

Average sales

Food sales 6 4 4 1 1 1 1 1 101

Wine Sales 5 5 4 3 2 1 1 1 99

Liquor Sales 3 3 3 3 4 3 3 1 100



Soft drink sales 3 3 6 5 2 1 1 1 98

Coffee sales 3 3 3 3 3 1 1 1 98


Appendix 8 – Quarterly sales to date

Quarterly Sales report

Start Date 2/10/20XX

End Date 8/10/20XX

(4 weeks) (5 weeks) 3 weeks to date)

Projected week 4 month 3 Month 1 Month 2 Month 3

Revenue to date

Food sales $25,764.90 $87,600.66 $128,824.50 $77,294.70

Wine Sales $6,368.83 $21,654.02 $31,844.15 $19,106.49

Liquor Sales $2,245.90 $7,636.06 $11,229.50 $6,737.70

Bottled beer sales $5,728.05 $19,475.37 $28,640.25 $17,184.15

Draught beer sales $2,550.45 $8,671.53 $12,752.25 $7,651.35

Soft drink sales $1,333.80 $4,534.92 $6,669.00 $4,001.40

Coffee sales $925.00 $3,145.00 $4,625.00 $2,775.00

Total revenue $44,916.93 $152,717.56 $224,584.65 $134,750.79

Number of covers 1095 3702 5481 3271

Payment methods $0.00 $0.00 $0.00

Cash $5,462.40 $18,572.16 $27,312.00 $16,387.20

Eftpos $23,248.54 $79,045.04 $116,242.70 $69,745.62

Visa $9,015.96 $30,654.26 $45,079.80 $27,047.88

Mastercard $7,196.28 $24,467.35 $35,981.40 $21,588.84

Total Settlement $44,923.18 $152,738.81 $224,615.90 $134,769.54

Over/ under $6.25 $21.25 $31.25 $18.75


$41.02 $41.25 $40.98 $41.20


Appendix 9 – Projected weekly sales

Weekly Sales report

Start Date 2/10/20XX

End Date 8/10/20XX

Sunday Monday Tuesday Wednesday Thursday Friday Saturday W.T.D

Revenue

Food sales $3,578.60 $2,988.80 $2,776.55 $2,987.40 $3,879.00 $4,189.95 $5,364.60 $25,764.90

Wine Sales $798.97 $689.78 $742.99 $798.56 $987.55 $1,100.13 $1,250.85 $6,368.83

Liquor Sales $280.25 $237.95 $214.00 $285.65 $347.70 $381.90 $498.45 $2,245.90

Bottled beer sales $871.75 $690.00 $790.35 $812.00 $786.90 $875.00 $902.05 $5,728.05

Draught beer sales $421.55 $320.65 $305.00 $346.75 $321.15 $405.35 $430.00 $2,550.45

Soft drink sales $181.80 $169.65 $141.00 $167.00 $199.20 $215.00 $260.15 $1,333.80

Coffee sales $120.50 $104.00 $95.50 $106.00 $134.00 $167.50 $197.50 $925.00

Total revenue $6,253.42 $5,200.83 $5,065.39 $5,503.36 $6,655.50 $7,334.83 $8,903.60 $44,916.93

Number of covers 159 135 128 142 158 176 197 1095
