National Employment Standards

Requirements for Assessment 1:

Pen, paper, computer, Internet access, template ATO (Tax withheld), timesheet and pay slip template Internet Links: Award: http://www.fwc.gov.au/documents/modern_awards/award/ma000009/default.htm National Employment Standards: https://www.fairwork.gov.au/employee-entitlements/national-employment-standards

Assessment 1

Your task: Answer the following questions. Each question must be completed.

1. Go to https://www.fairwork.gov.au/employee-entitlements/national-employment-standards and identify the award provisions for:

1. Leave including shift workers
2. mandated breaks between shifts
3. maximum allowed shift hours
4. standard, overtime and penalty pay rates

Responses

leave including shift workers: mandated breaks between shifts: maximum allowed shift hours: standard, overtime and penalty pay rates:

2. You employ 3 chefs. John is casual, Jack is part-time and Chenelle is employed full time. They all arrive for the morning shift. After 1 hour a storm hits the restaurant and the power goes off. The manager informs staff that they shall clean up and leave as power will be off at least for 2 days. After 1.5 hours all staff leave. What is their pay entitlement for that day?

Minimum Hours

3. What are the leave provisions for the following instances?

carers

compassionate reasons

illness or injury

jury service

long service

maternity or paternity

rehabilitation of injured workers

study

Leave provisions

sick and carers compassionate reasons Injury and rehabilitation of injured workers jury service long service maternity or paternity study

4. One requirement of a business is to maintain and administer rostering records. Go to https://www.fairwork.gov.au/employee-entitlements/national-employment-standards templates and guides, and download the file >Pay slips and record keeping>Weekly time and wage records template

1. Complete the timesheet using the following information:

Joseph (Level 6 cook (tradesperson) grade 5) – will be working from 15.30 – 22.00 on Mon, from 6.00 – 14.30 on Thurs, Fri and Sat and from 13.30 – 22.00 on Sun.

2. Complete the pay slip including superannuation info (any fund) and tax (tax calculator template attached)
3. Attach the documents to this assessment.

4. What are the requirements for time and wage records? How long must these records be kept?

4. What is the importance of rosters for efficiency in an organization and how can a roster be used to control staff costs?

4. Provide 3 examples for benefits for using a social and cultural skill mix in the hospitality industry:

1.

2.

3.

4. Provide 3 examples for different religious and cultural beliefs of staff commonly working in the TH&E industry and how these religions potentially need to be accommodated for when preparing rosters:

1.

2.

3.

Assessment 02:

Requirements for Assessment 2:

Computer, Internet Access, Spreadsheet template Internet Link: http://www.fwc.gov.au/documents/modern_awards/award/ma000009/default.htm

Instructions for assessment including WHS requirements

This assignment consists of 2 Parts, Part A and Part B: For Part A you are required to establish a roster based on provided criteria, access the Fair Work website and determine the award rates, establish overtime as applicable at the correct award rates, and calculate the wages for each staff member. Further, you are required to establish the total wage bill for the working week. For Part B you are required to troubleshoot a short notice staff incident which does require you to investigate and find a solution for replacement of staff, determine the associated impact on budget and the legal aspects to be considered based on the legislative provisions for shifts, breaks, overtime etc. on the Fair Work website.

PART A

Your Tasks

All relevant information relating to awards and award conditions must be sourced from the following website: http://www.fwc.gov.au/documents/modern_awards/award/ma000009/default.htm

1. You are required to develop the roster for the week commencing 16 January 2017 to 22 January 2017, using the spreadsheets provided.

Note: The information provided below includes a 30 minute meal break for each staff member.

You will need to use the Roster spreadsheet to develop this staff roster on the first Tab.

Mark (Front Office grade 1) – will be working from 13.30 – 22.00 on Wed, Thurs, Fri and Sun and from 13.30 – 20.00 on Sat.

Tom (Front Office grade 1) – will be working from 6.00 – 14.30 on Mon, Tues, Wed and Sun and from 6.00 – 12.30 on Saturday.

Jordan (Front Office grade 1) – will be working from 22.00 – 6.30 Tues, Wed, Thurs and Fri and from 24.00 – 6.30 on Sat.

Sam (Front Office grade 2) – will be working from 15.30 – 22.00 on Mon, from 6.00 – 14.30 on Thurs, Fri and Sat and from 13.30 – 22.00 on Sun.

Shelly (Front Office grade 2) – will be working from 13.30 – 22.00 on Mon, Tues, Wed and Thurs and from 13.30 – 20.00 on Fri.

Darren (Front Office grade 3) – will be working from 22.00 – 6.30 on Mon, Fri, Sat and Sun and from 24.00 – 6.30 on Tues.

Scott (Front Office Supervisor) will be working from 6.00 – 14.30 on Mon, Tues, Wed and Sun and from 6.00 – 12.30 on Thurs.

Margaret (Front Office Supervisor) – will be working from 15.30 – 22.00 on Tues, 13.30 – 22.00 on Wed and Sat, 12.30 – 21.00 on Thurs and from 6.00 – 14.30 on Fri.

2. Once you have developed the roster based on the above information, transfer the roster on TAB Part A and:

1. Check if each employee has at least two rostered days off in the week. Highlight these days in grey colour.

2. Calculate the weekly wages for each of the staff.

3. Calculate work hours for the week for each staff member.

4. Locate the correct hourly rate for each staff member based on their award including penalty rates which apply for specific times during weekdays and for Saturdays and Sundays.

5. Calculate the wages for each staff member for the week for this roster.

6. Calculate the total Wages for the week.

7. Determine if the wage budget of $7200.00 for the week is being met. By how much is it over or under?

Part B

You are required to troubleshoot a short notice staff incident which does require you to investigate and find a solution for replacement of staff, determine the associated impact on budget and the legal aspects to be considered based on the legislative provisions for shifts, breaks, overtime etc. on the Fair Work website:

http://www.fwc.gov.au/documents/modern_awards/award/ma000009/default.htm

It is Saturday afternoon on the 18^th January at 14.30 hours. Sam leaves work due to symptoms of gastro and the supervisor tells her to stay home until she is well again.

1. Identify the existing staff who could be contacted to cover for Sam’s shift on Sunday from 13.30 – 22.00 and calculate their entitlements to enable you to do a comparison and evaluation.

2. Calculate the wage entitlement for a casual to cover Sam’s shift Sunday from 13.30 – 22.00 at award level “Front Office Level 3”.

3. How is the wage budget of $7200.00 affected if no existing staff can cover the shift of Sam, and a casual for this shift at Front Office Level 3 would be employed?

4. What would be the cheapest option for the business to cover Sam’s shift given your findings in a, b and c?

Would you choose this option?
Which aspects do you need to consider in terms of job role/level and adequate breaks?

Assessment 03:

Requirements for Assessment 3:

Computer, Internet Access, a team or simulated team working under at least 1 hospitality award or an award relevant for the course undertaken, a Spreadsheet template or rostering software or as instructed: _________________________________________________ Internet Link: http://www.fwc.gov.au/documents/modern_awards/award/ma000009/default.htm

PART A

You are required to develop a roster for a given period as outlined to you by your trainer below.

Once you have established the shift/rostering requirements you are required to interview each staff member and identify any special social, religious, family or other requirements to be considered for the purpose of the roster period.

Where any special request have been made, document these in the table overleaf and obtain a signature for the relevant staff member to verify your communication provisions.

Your roster must ensure:

1. Adequate skill mix supported by award/grade listed for each staff member on the roster
2. Effectiveness of rostering times to keep overtime and allowances to a minimum
3. All shift allowances according job roles and details provided to you (e.g. tool allowance, split shift allowance etc. as these apply)
4. Provisions of meal breaks in line with legislation

Roster Period 1

Simulated Team Workplace	Location: ________________________ Department: ________________________	Period: ___________________	Staff Signature
Team member Name	Classification	Age if under 21	Special Requirement
1
2
3
4
5
6
7
8
9
10
11

PART A

Marking Criteria

SITXHRM002 Roster staff
Criteria	S	NYS	S	NYS	Comments
Develop staff rosters
The individual requirements of staff members are identified
Each staff member is reflected in the roster
The award levels are identified correctly
The skill level mix rostered is adequate according to the award level descriptions in the award Not adequate – Reason 1. 2. 3.
The hours rostered for each staff do not exceed 38 per week
The meal breaks provided are adequate
Special requirements from staff are reflected in the roster
The shift allowances are calculated correctly for week days
The shift allowances are calculated correctly for week nights
The correct rates are calculated for Saturdays
The correct rates are calculated for Sundays
The correct rates are calculated for Public Hols where relevant
Where overtime is rostered, the award provisions are identified
Overtime is calculated correctly
The roster reflects a realistic system based on the given operational aspects – Specify e.g. 5 staff kitchen preparing Bistro style food for 120 lunches + 170 dinners during weekdays
Present and communicate staff rosters
The roster is presented in a clear manner
The roster clearly shows the time/period
Evidence for distributing roster is provided: 2 required Method 1: SMS/MMS ______________________ Method 2: Written copy/email _____________________ Method 3: Noticeboard and staff alert _________________
Evaluate rosters
Refer to Evaluation in Roster 2 and inclusions
Feedback

PART B

You are required to develop another roster for a given period as outlined to you by your trainer below. If this is concurrent with the roster developed in Part A, identify 5 options for economical approaches e.g. combining workplace tasks ; staggering start and finish times or similar. Your colleagues have told you that the roster during period 1 was insufficient in terms of staff mix and numbers to handle Friday and Saturday nights due to the high frequency and variance of different meals ordered If you work in a different department apply this issue in that area). Reflect this in your next roster by including 1 additional level 1 or 2 and 1 additional staff at level 3 during the evening service (or e.g. check out/reception – during the morning shift).

Once you have established the shift/rostering requirements you are required to interview each staff member and identify any special social, religious, family or other requirements to be considered for the purpose of the roster period.

Where any special request have been made, document these in the table overleaf and obtain a signature for the relevant staff member to verify your communication provisions.

Your roster must ensure:

1. Adequate skill mix supported by award/grade listed for each staff member on the roster
2. Effectiveness of rostering times to keep overtime and allowances to a minimum
3. All shift allowances according job roles and details provided to you (e.g. tool allowance, split shift allowance etc. as these apply)
4. Provisions of meal breaks in line with legislation

Roster Period 2

Simulated Team Workplace	Location: ________________________ Department: ________________________	Period: ___________________	Staff Signature
Team member Name	Classification	Age if under 21	Special Requirement
1
2
3
4
5
6
7
8
9
10
11

Marking Criteria

SITXHRM002 Roster staff
Criteria	S	NYS	S	NYS	Comments
Develop staff rosters
The individual requirements of staff members are identified
Each staff member is reflected in the roster
The award levels are identified correctly
The skill level mix rostered is adequate according to the award level descriptions in the award Not adequate – Reason 1. 2. 3.
The hours rostered for each staff do not exceed 38 per week
The meal breaks provided are adequate
Economical aspects have been identified and incorporated in roster 2 (Skills, combined Tasks etc):
1. Benefit:
Benefit:
3. Benefit:
4. Benefit:
5. Benefit:
Special requirements from staff are reflected in the roster
The shift allowances are calculated correctly for week days
The shift allowances are calculated correctly for week nights
The correct rates are calculated for Saturdays
The correct rates are calculated for Sundays
The correct rates are calculated for Public Hols where relevant
Where overtime is rostered, the award provisions are identified
Overtime is calculated correctly
The roster reflects a realistic system based on the given operational aspects – Specify e.g. 5 staff kitchen preparing Bistro style food for 120 lunches + 170 dinners during weekdays
Present and communicate staff rosters
The roster is presented in a clear manner
The roster clearly shows the time/period
Evidence for distributing roster is provided: 2 required Method 1: SMS/MMS ______________________ Method 2: Written copy/email _____________________ Method 3: Noticeboard and staff alert _________________
Evaluate rosters
The roster from period 1 was evaluated in terms of functionality
The identified changes have been incorporated in this roster:
Feedback