BSBADM409 Coordinate Business Resources task 2 (1)




BSBADM409 Coordinate Business Resources task 2 (1)

BSBADM409 Coordinate Business Resources

Task 2

Determine Resource Requirements


One of the most important pieces of restaurant equipment is a point of sale system. Restaurants need POS systems so they can track sales and inventory usage, according to Microsoft. com. POS systems help specify the exact amount of product used for each purchase. Hence, I will subsequently be able to calculate cost of goods sold, one of My most significant restaurant expenses. POS systems connect register transactions to My restaurant computer. These POS systems also allow I to print out reports so I can study ways to lower food costs.


I will need to determine the small equipment I need based on the type of restaurant I own. For example, all restaurants will need pots, pans and various cookware. However, a finer dining establishment will likely require more mixers, dicing equipment, cutlery and marinading pans for meats or steaks. Most restaurants will require stainless steel tables and cutting boards for meal preparation. Other types of restaurant equipment include meat grinders, dish washing machines, dough rollers, bread slicers, colanders and blenders.


Most restaurant food is cooked in ovens or on open ranges or stoves. The size and type of stove is largely determined by My potential sales volume and needs. I will also need fryers for preparing food, such as french fries, onion rings and other fried foods. Near the front of the restaurant, heating stations will help keep foods warm for short periods of time. In addition, I may need steam cabinets and a steam table if I serve foods, such as tortillas, meats and hot sauces.

Cold Storage

Most restaurants require refrigerators and freezers for storing cold foods. For example, I will need to put foods, including ice cream and frozen meat, in a large freezer when shipments arrive. Milk, eggs and most meats will require refrigeration. I will also need a walk-in refrigerated unit for storing foods from the service line. Service line foods are those I have left over from the day, such as lettuce, cheese and green onions. I will store these items in tall or shallow metal bins depending on how quickly I want them to cool.


Many restaurants use certain types of self-service equipment to hasten the ordering process. For example, fast food restaurants use self-service soft drink dispensers. Customers can purchase their drinks and fill their own cups. Many casual dining or sit-down restaurant establishments use self-service ice cream machines. In addition, I may need self-service salad tables, sneeze guards and holding bins in a cafeteria-style setting.

To ensure Resource Expenditure I will create a budget. The purpose of budgeting is to provide a financial framework for the decision making process i.e. is the proposed course action something we have planned for or not.


BSBADM409 Coordinate Business Resources task 2 (1)
Last updated: Jan 2022

Page 1

span style="">In managing a business responsibly, expenditure must be tightly controlled. When the budget for advertising has been fully expended, the decision on “can we spend money on advertising” is likely to be “no”.

The purpose of budgeting is to enable the actual business performance to be measured against the forecast business performance i.e. is the business living up to our expectations.

Acquire and Allocate Resources

Consider High-Quality Equipment

Quite simply, My restaurant kitchen must have high-quality commercial catering equipment if it is to prepare the dishes on the menu properly. Whilst it is of course possible to use general kitchen equipment to meet My needs, I will soon find that it won’t stand up to the heat of a commercial kitchen for very long. Naturally, having malfunctioning equipment in My kitchen will not help My fledgling business to achieve the kind of reputation I want.

Allocating Resources

Step 1

Coordinate project and operational effectively by establishing a comprehensive program management strategy. Evaluate project proposals on a monthly or quarterly basis to decide which ones gets sponsorship. Consolidate multiple similar efforts under one program leader; this tends to enable the use of key resources more effectively and allow i to make critical deadlines.

Step 2

Employ software tools, such project management software such as Microsoft Project, or Basecamp, to identify project tasks, allocate resources effectively, avoid overallocation and prevent employee burnout. Approve budgets, finish dates and the amount of flexibility in the deadlines if i are a company executive to help project managers make decisions aligned with the company’s strategic goals.

Step 3

Delay tasks until staff have time available to work on them or split up tasks and hire additional workers to prevent staff from working more than 40 hours in a typical week and becoming burned out.

Step 4

Outsource routine tasks to companies that specialize in a particular function, such as payroll processing, customer service or technical support.

Step 5

Train employees so they have the required skills and job tasks get completed on time to ensure timely delivery of products and services. Train less experienced workers to complete job tasks if i experience unexpected demand or attrition. Obtain specialized training from authorized providers to ensure that My company runs a safe workplace that complies with local, state and federal regulations.

Step 6

Manage suppliers by analyzing work flow of resource materials from one process to the next. Gather input from experts before considering alternative solutions to backlogs. Take prompt action to rectify problems if a supplier provides poor quality materials or delivers them late. Require that the supplier improves the quality of raw materials and provides them on time.


Consultation involves:


BSBADM409 Coordinate Business Resources task 2 (1)
Last updated: Jan 2022

Page 2

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