Contents

Introduction.........................................................................................................................................................3
Assessment for this unit.......................................................................................................................................3
Preparing for assessment.....................................................................................................................................3
A copy of this page must be supplied to the office and kept in the student’s file with the evidence..................7
Assessment Task 1: Knowledge questions..........................................................................................................8
Information for students..................................................................................................................................8
Questions.........................................................................................................................................................9
Assessment Task 1: Checklist.......................................................................................................................14
Assessment Task 2: Project...............................................................................................................................16
Information for students................................................................................................................................16
Activities.......................................................................................................................................................17
Assessment Task 2: Checklist.......................................................................................................................21

SITXHRM002 Roster staf 2

Introduction
Welcome to the Student Assessment Tasks for SITXHRM002 Roster staff. These tasks have been designed
to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow
the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides
important information for you relating to completing assessment successfully.

Assessment for this unit

SITXHRM002 Roster staff describes the performance outcomes, skills and knowledge required to
develop, administer and communicate staff rosters. It requires the ability to plan rosters according to
industrial provisions, operational efficiency requirements, and within wage budgets.
For you to be assessed as competent, you must successfully complete two assessment tasks:
• Assessment Task 1: Knowledge questions – You must answer all questions correctly.
• Assessment Task 2: Project – You must complete a project to develop a staff roster.

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get started.
Ensure that you have everything that you need and seek clarification from your trainer, assessor or
workplace supervisor if you have any questions.

Supporting resources: Supporting resources include templates, journals, workbooks and portfolios
whichyou
Once canhave
be used
read to supportthe
through you in providing
assessment evidence
tasks and are of your competence.
satisfied that you areYour
clear assessor will
on the requirements
and submission dates, complete and sign a Student Assessment Agreement. Your assessor willsupporting
provide you with these documents before you begin your assessment tasks. For this unit, the countersign
resources
the comprise:
agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your
• Business
Hospitality Works Case StudyUser
Student Template
Guide(Assessment
or your RTOTask
will 2)
provide you with one.
• Operational Policy (Assessment Task 2)
• Staff Profile Template (Assessment Task 2)
• Staff Record Template (Assessment Task 2)
• Evaluation Report Template (Assessment Task 2)

SITXHRM002 Roster staf 3

Remember to check your Hospitality Works Student User Guide for information about:
• submitting assessments
• re-assessment guidelines
• assessment appeals
• responding to written questions.
•

SITXHRM002 Roster staf 4

• Student Assessment Agreement
•
• Make sure you read through the assessments in this booklet before you fill out and sign the
agreement below.
•
• If there is anything that you are unsure of, consult your assessor prior to signing this
agreement.
•
• Have you read the assessment requirements for this unit? ☐ Yes ☐ No
• Do you understand the requirements of the assessments for this unit? ☐ Yes ☐ No
• Do you agree to the way in which you are being assessed? ☐ Yes ☐ No
• Do you have any specific needs that should be considered? ☐ Yes ☐ No
• If so, explain these in the space below:
•
•
•
•
•
•
•
• Do you understand your rights to re-assessment? ☐ Yes □ No
• Do you understand your right to appeal the decisions made in an assessment? ☐ Yes
☐ No
•
•
•

• Student name • Satinder Singh

• Student number • AV-153

• Student signature • Satinder Singh

• Date •

• Assessor name •

• Assessor •

SITXHRM002 Roster staf 5

 signature

• Date •

•
•
•

• Assessment Cover Sheet

• Student Declaration
• To be filled out and submitted with assessment responses.
• ☐ I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded
with any other student(s).
• ☐ I understand that if I am found to have plagiarised, cheated or colluded, action will be taken
against me according to the process explained to me.
• ☐ I have correctly referenced all resources and reference texts throughout these assessment tasks.

• Student name • Satinder Singh

• Student ID • AV-153
number
• Student • Satinder singh
signature

• Date •

•
• Assessor declaration
• ☐ I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

• Assessor name •

• Assessor •
signature

• Date •

• ☐ • ☐
• Assessment N • ☐
DNS • Resubmission ☐Y / ☐N
outcome Y
C
C

SITXHRM002 Roster staf 6

 • Assessment • S • NY • DN • Comment
Tasks S S

• Task 1 • ☐ • ☐ • ☐ •

• Task 2 • ☐ • ☐ • ☐ •

• Student result response

• ☐ My performance in this assessment task has been discussed and explained to me.
• ☐ I would like to appeal this assessment decision.

• Student • Satinder Singh

signature

• Date •

• A copy of this page must be supplied to the office and kept in the student’s file with
the evidence.

SITXHRM002 Roster staf 7

•

• Assessment Task 1: Knowledge questions

• Information for students

• Knowledge questions are designed to help you demonstrate the knowledge which you have acquired
during the learning phase of this unit. Ensure that you:
• review the advice to students regarding answering knowledge questions in the Hospitality Works
Student User Guide
• comply with the due date for assessment which your assessor will provide
• adhere with your RTO’s submission guidelines
• answer all questions completely and correctly
• submit work which is original and, where necessary, properly referenced
• submit a completed cover sheet with your work
• avoid sharing your answers with other students.
•

Assessment information
• Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Stud
i where this task should be completed
the maximum time allowed for completing this assessment task
whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C

SITXHRM002 Roster staf 8

•

SITXHRM002 Roster staf 9

• Questions

1. List two sources of information that you could access to find information about the Hospitality
Industry (General) Award.

• Internet
• Colleagues and supervisors

2. List two further sources of information that you could access, to find out information on work
agreements for the hospitality industry.

• Team leaders
• Professional association

3. Why is it important to check the relevant award conditions when preparing a roster?

The award has a number of rules and conditions employers must meet when rostering
employees. If the employer breaches the award by not respecting these rules and conditions,
the employee is entitled to overtime pay.

4. How is an enterprise agreement different from a modern award?.

The fundamental contrast between a Modern Award and an EA is that EAs just apply to the employees of
one specific organization. They are customized to suit that specific business and employees are haggled
internally and afterward supported by the FWC

5. Explain how industrial agreements can affect the preparation of rosters.

While getting ready rosters a business will undoubtedly keep a bunch of guidelines and principles
made and executed by the overseeing bodies as modern arrangements. Modern arrangements entirely
or somewhat control the term and state of business in this manner influencing planning of rosters.

6. Identify at least two factors of how each of the following award provisions will impact the
rostering process.

• Leave 1. Leave of an employee will impact the whole operation if a

replacement is not available in the roster.
2. The replacement should be of the same pay rate so it doesn’t affect
the finances allocated.
•

• Mandated 1. If workers don’t follow roster than operations can halt.

breaks 2. Tasks will be delayed causing mismanagement.
between
shifts

SITXHRM002 Roster staf 10

•
• Maximum 1. If full working hours are not allocated to all employees in a roster then
allowed shift organization can bare financial loss.
hours 2. Mismanagement can result in operational malfunctioning.
• •

• Standard pay 1. Can cause financial loss to the organization.

rates 2. Can cause disrespect and demoralization in employees.
•

• Overtime pay 1. Can cause financial loss to the organization.

rates 2. Can cause disrespect and demoralization in employees.
•

• Penalty pay 1. Can be helpful to develop discipline in staff.

rates 2. Can impact the operations in a positive manner.
•

7. List four impacts of contractor fees, if you had to include them in a staff roster.
• organisational needs.
• workforce and skills required to deliver services.
• conformity to relevant legislation.
• workforce availability.

8. Outline two considerations when rostering permanent or casual staff.

• 1. The permanent staff ought to be knowledgeable about the significant field and ought to
be dependable.
• 2. The casual staff ought to be accessible to play out the undertaking and ought to be
intellectually and in great shape to work.

9. Using the table below and referring to the Hospitality Industry (General) Award 2010, (this can be
found at the Fair work Australia government website www.fwc.gov.au), identify the key elements of
the award.

• Every year shift laborers get 5 weeks of paid on yearly leave.

• Leave
• An honor and plan free delegate is a shift trained professional on the
entitlement
off chance that the laborer is:
• Utilized in a business where developments are endlessly program 24
hours consistently, 7 days seven days
• Consistently Roster to work those developments
• Consistently manages Sundays and public events.

• Mandated • Feast and rest breaks.

SITXHRM002 Roster staf 11

 breaks between • Award and seeing free agents have no set dinner and rest breaks. Dinner
shifts and rest breaks may be obliged in:
• Work contract.
• Work environment prosperity and security authorization

• Maximum • Full-time employees - 38 hours

allowed shift • Different employees - their typical week after week hours of work or
hours 38 hours

10. Using the table below and referring to the Hospitality Industry (General) Award 2010, (this can be
found at the Fair work Australia government website www.fwc.gov.au), provide the overtime payable.

• Period of overtime • Overtime payable (as a percentage)

• Monday to Friday: First two hours • 150%
• Monday to Friday: After first two hours • 200%
• Midnight Friday to midnight Sunday • 200%
• A rostered day off • 200%

11. Using the table below and referring to the Hospitality Industry (General) Award 2010, (this can be
found at the Fair work Australia government website www.fwc.gov.au), provide the appropriate
penalty rate for each period.

• • Penalty rate for full-time • Penalty rate for casual

employees
• and part-time employees
• (incl 25% loading)
• Monday to • 100% • 125%
Friday
• Saturday • 125% • 150%
• Sunday • 150% • 175%
• Public holidays • 225% • 250%

12. Dixon Hospitality has an enterprise agreement with its staff, rather than following the
Hospitality Award. Complete the table below for full time staff:
https://www.fwc.gov.au/documents/documents/agreements/fwa/ae419117.pdf.

• Name of • DIXON HOSPITALITY ENTERPRISE AGREEMENT 2016

Agreement

• Leave • For full time or part time employee you are entitled to paid annual
entitlement leave.
• Other leave entitlements include:
➢ Personal/carers leave.

SITXHRM002 Roster staf 12

 ➢ Compassionate leave.
➢ Parental leave.
➢ Community service leaves.
• Hours required • An average of 38 hours per week over a four week period.
to work

• Mandated • Rest breaks and meal breaks

breaks between
shifts

• Maximum ➢ Full-time employees – 38 hours

allowed shift ➢ normal weekly hours for other 38 hours.
hours

• Overtime • Monday to Friday

payable • for first 2 hours 150%
• thereafter 200%
• Saturday and Sunday
• For first 2 hours 150%
• Thereafter 200%

13. Using the National Employment Standards (NES), provide the maximum weekly hours for the
following:

• • Maximum weekly
hours
• Full-time • 38
• Part-time • 37
• Casual • 38

14. Provide two examples of organisational initiatives for each of the following, that could have an impact
on the preparation of staff rosters.

• Sociocultural- 1. secluded working

friendly 2. Employee help programs

• Family-friendly 1. Flexible working hours

2. Paid parental leave

15. Using the table below, identify three issues that you may come across for each leave provision listed
when preparing a staff roster.

SITXHRM002 Roster staf 13

• Carers • 1. It permits employees to briefly leave.
• 2. It permits employees to remain away for significant stretches.
• 3. It is neglected however keeps the work open.

• Compassionate • 1. Can happen to anybody.

reasons
• 2. Cannot be planned.
• 3. Have to promptly track down substitution.

• Illness or injury • 1. It influences operations.

• 2. It upsets funds.
• 3. Can leave a space open for not many days.

• Jury service • 1. Affects on operations

• 2. Open opening for not many days
• 3. Can routinely upset the operations.

• Long service • 1. Can interest benefits

• 2. Ask for advancements.
• 3. Is indispensable.

• Maternity or • 1. Can be for extensive stretches.

paternity
• 2. Can influence operations.
• 3. Can request short working hours

• Rehabilitation of • 1. Open openings

injured workers
• 2. Brainstorming meetings for inspiration.
• 3. Wait for return

• Study • 1. No working for extended periods of time.

• 2. Mostly accessible on ends of the week.
• 3. Is not long haul.

• Recreation • 1. Replacement of employees.

(holiday)
• 2. Can influence occupied hours.
• 3. Affect on operations.

16. Why are rosters used and why are they important for controlling staff costs?

SITXHRM002 Roster staf 14

 They permit organizations to plan rosters, model expenses, and effectively contrast actuals with
planned use. Showing costs while fostering the program helps managers to assume command over
their work costs and upholds a financial plan liability prior to settling rosters

17. Provide four functions of a software program that can support the development of a roster.

o Indicating the quantity of employees.

o Categorizing shift length.
o Helping in planning in rotational and fixed shifts.
o Guiding in week by week necessities and day offs

18. What are two different formats used for staff rosters?

• Paper based

• Spreadsheet Based

19. Identify four items that you would need to include on a roster.
• Plan the roster before adding individual names. ...
• Share schedule options with the entire staff. ...
• Fill busy shifts with the most experienced and skilled staff. ...
• Automatically handle availability and time-off requests online.

20. Using the table below, summarise two different methods used to communicate a roster.

• Digital/electronic • Email, social media

• Paper based • Handouts, notifications

21. Provide two advantages of rostering team members that have diverse social and cultural
backgrounds, as well as skills.
• Increased Creativity. ...
• Boosts Productivity

22. Identify four human resource policies and procedures that could be used to find out about leave
provisions and managing socio-cultural workforce issues.

o 21 continuous days yearly leave on full compensation.

o If a worker works a multi day week then it is equivalent to 15 working days.
o If a worker works a multi day week then it is equivalent to 18 working days.
o Staff ought to regard the social and social upsides of one another.

23. Referring to the hospitality industry specifically, provide three examples of operational
requirements that can have an impact on roster development.

SITXHRM002 Roster staf 15

 o Availability of staff at top hours.
o Balance schedule in day shifts, mid shifts and night shifts
o Availability of reserve staff to over for non-attendants

24. Explain how a wage budget can impact rostering

• How much cash accessible for paying wages will influence rosters and how much cash
that will be paid to every representative is reliant upon the award or arrangement under
which staff works.

SITXHRM002 Roster staf 16

• Assessment Task 1: Checklist
• Student’s name:

• Did the student provide a • Completed

sufficient and clear successfully
answer which met the ? • Comments
requirements of the
assessor marking guide? • Ye • N •
s o

• Question 1 • • ☐ •

☐
• Question 2 • • ☐ •

☐
• Question 3 • • ☐ •

☐
• Question 4 • • ☐ •

☐
• Question 5 • • ☐ •

☐
• Question 6 • • ☐ •

☐
• Question 7 • • ☐ •

☐
• Question 8 • • ☐ •

☐
• Question 9 • • ☐ •

☐
• Question 10 • • ☐ •

☐
• Question 11 • • ☐ •

SITXHRM002 Roster staf 17

 ☐
• Question 12 • • ☐ •
☐

• Question 13 • • ☐ •
☐

• Question 14 • • ☐ •
☐

• Question 15 • • ☐ •
☐

• Question 16 • • ☐ •
☐

• Question 17 • • ☐ •
☐

• Question 18 • • ☐ •
☐

• Question 19 • • ☐ •
☐

• Question 20 • • ☐ •
☐

• Question 21 • • ☐ •
☐

• Question 22 • • ☐ •
☐

• Question 23 • • ☐ •
☐

• Question 24 • • ☐ •
☐

SITXHRM002 Roster staf 18

• Task outcome: Satisfactory ☐ Not Satisfactory ☐
• Additional Comments •

•
•

SITXHRM002 Roster staf 19

• Assessment Task 2: Project

• Information for students

• This project requires you to work collaboratively to build and foster business relationships and identify
and develop opportunities by way of collaboration, negotiation and setting in place formal agreements.
• You will need access to:
• Your learning resources and other information for reference
• Roster software
• Operational Policy
• Business case study template
• Staff profile template
• Staff record template
• Evaluation report template
• space for a meeting
• Ensure that you:
• review the advice to students regarding responding to written tasks in the Hospitality Works
Student User Guide
• comply with the due date for assessment which your assessor will provide
• adhere with your RTO’s submission guidelines
• answer all questions completely and correctly
• submit work which is original and, where necessary, properly referenced
• submit a completed cover sheet with your work
• avoid sharing your answers with other students.
•

Assessment information
• Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Stud
i where this task should be completed
how your assessment should be submitted.
Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B

• Activities

SITXHRM002 Roster staf 20

• Complete the following activities.

1. Select a business and roster teams

• • You are required to prepare a three-week roster for kitchen staff using a business such as
a restaurant or hotel of your choice. A Business case study template has been
provided to guide you on the information required in order to complete the
assessment as well as an Operational Policy to help identify
• operational requirements.
• Once you have completed the business case study, you will then need to meet
with staff to discuss their availability over the next three weeks.
• The assessor will divide you into groups of 5. Each person in the group must select
one of the staff positions that you identified in the business case study and complete
the Staff profile template provided. They will do this providing their own details
and skills and experience.
• As a staff member, make sure you are true to your own commitments
and availability over the roster period. Also consider your own personal,
social and cultural needs and ensure to communicate any requirements
to the person preparing the roster.
• Please note that this is an individual task so each person must develop their own
business case.
• When conducting discussions, take into consideration:
• Any staff requests for the roster including any upcoming personal
commitments
• Social and cultural considerations such as working flexibly, family
commitments, cultural events or ceremonies.
• During the meeting with your group, ensure that you use effective
communication skills including:
• Listening to staff requests
• Using active listening to confirm understanding
• Asking questions to confirm any requirements
• You are to base all wages on the pay guide for the Hospitality Industry
(General) Award (you can download this from:
https://www.fairwork.gov.au/pay/minimum-wages/pay-guides)
• Submit the completed Business case study to the assessor.
•

SITXHRM002 Roster staf 21

25. Research and select roster software

• • Using the internet, research an appropriate scheduling software that you could use to
create the roster. You may need to register to download the software, however, only
select one that has a free trial around 30 days. The assessor must approve the selected
software.
• I have used Microsoft excel

26. Create a roster

• • Using the software you have downloaded, create the staff roster according to the
discussions held with staff (your group), information gathered for the Business case study
and operational requirements outlined in the Operational policy.
• Your roster must meet the following criteria:
• Meet operational requirements as set out in the Operational policy
• Meet the business requirements as identified in the Business case study
• Have the right amount of staff with the necessary skills and mix to deliver services
effectively.
• Meet any wage and budget constraints as outlined in the Operational policy and
complying with the Hospitality Industry (General) Award, based upon the positions
identified.
• Be clear enough so that it can easily be understood by all staff.
• The roster must be submitted in a suitable format to your supervisor for approval within
the time allocated. This could be a PDF document, a printed report from the software, or a
screenshot.
•
• FOR FIRST WEEK
• Staff • S • M • T • W • T • F • S •
U O U ED H R A Pa
N N E NE U I T
D D S SD R D U
A A D AY S A R
Y Y A D Y D
Y A A
Y Y
• Restaura • O • R • R • R1 • R • R • R •
nt F 1 1 10 2 2 2 24
manager F • 1 1 am 1 1 • 1
• 0 0 - 0 0 0
• R a a • 5p a a a
2 m m mR m m m
• 1 - - 2 - - -
0 5 • 5 • 5p • 5 • 5 5
a p p m- p p p
m m m 12 m m m

SITXHRM002 Roster staf 22

 - O R pm R R
5 F 2 1 R 1
p F • 5 • 5 1 • 5
m p p • 5 p
m m p m
- - m -
1 1 - 1
2 2 1 2
p p 2 p
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• Floor • F • o • F • F1 • F • F • F •
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ors 1 • 1 am 1 1 • 1
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• coffeem • C • C • C • off • C • C • C •

SITXHRM002 Roster staf 23

 akers M M M • M M M 24
1 1 1 • C 2 2 2
1 1 1 M • 1 • 1 • 1
0 0 0 2 0 0 0
a a a • 10 a a a
m m m am m m m
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ff

SITXHRM002 Roster staf 24

 m • 5 • 5 1 • 5
p p • 5 p
m m p m
- - m -
1 1 - 1
2 2 1 2
p p 2 p
m m p m
m
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•
• FOR SECOND WEEK

SITXHRM002 Roster staf 25

• S • SU • MO • T • W • T • FRI • SA • P
taff NDAY NDAY UESDAY EDNESDA HURSDA DAY TURDAY ay
Y Y
• R • OF • R2 • R • R2 • R • R1 • R1 • 2
estaura F 210am- 10am- 110am- 10am- 400
• 1 •
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• • • 10a
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pm
• F • F2 • off • F • F2 • F • F1 • F1 • 3
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• 1 • • •
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• • • W1 • W • W1 • W • W • 5p •
• off • 5p 1 • 5p 2 2 m W2
m-12pm • 5 m-12pm • 5 • 5p • 5p
pm- pm- m-12pm m-12pm
12pm 12pm
• c • CM • off • C • CM • C • C • C • 2
offeema 210am- • M210am 2 M1 M1 M1 432
kers • 5p - • 10 • 1 • 10 • 10
• CM
m off 1 • 5 am- 0am- am- am-
pmCM1 5pmCM1 5pmCM2 5pmCM2 5pmCM2
• 5p
• 5 • 5p • 5 • 5p • 5p
m-12pm
pm- m-12pm pm- m-12pm m-12pm
12pm 12pm
• H • H2 • H1 • H • H1 • H2 • H2 • 1
• 5
ead chef 10am- • 10a 110am- 10am- pm H1 10am- • 10 824
• 5p m-5pmoff • 5 • 5p • 5 • 5p am-

SITXHRM002 Roster staf 26

 m off pmH2 mH2 pm- m H1 5pmH1
• 5 • 5p 12pm • 5p • 5p
pm- m-12pm m-12pm m-12pm
12pm
• C • C2 • off • C • C1 • C • C2 • C2 • 5
hefs • 10a • 110am- 10am- 210am- 10am- • 10 148
m-5pmoff • C1 • 5 • 5p • 5 • 5p am-
pmC2 mC2 pm C1 m C1 5pmC1
• 10a
• 5 • 5p • 5 • 5p • 5p
m-5pm
pm- m-12pm pm- m-12pm m-12pm
12pm 12pm
• A • A2 • off • A • A2 • A • A1 • A1 • 1
pprentic 10am- • 210am- 10am- 1 10am- • 10 728
e • 5p • 5 • 5p • 1 • 5p am-
• A1
m off pmA1 mA1 0am- m A2 5pmA2
• 5p
• 5 • 5p 5pmA2 • 5p • 5p
m-12pm
pm- m-12pm • 5 m-12pm m-12pm
12pm pm-
12pm
• D • D2 • off • D • D2 • D • D1 • D1 • 2
ishwashe 10am- • 210am- • 10 1 10am- • 10 432
r/Stewar • 5p • 5 am-5pmD1 • 1 • 5p am-
• D1
ds m off pmD1 0am- m D2 5pmD2
• 5p • 5p
• 5 m-12pm 5pmD2 • 5p • 5p
m-12pm
pm- • 5 m-12pm m-12pm
12pm pm-
12pm
• FOR THIRD WEEK

• Sta • S • M • TU • W • T • F • S • P
ff UNDAY ONDAY ESDAY EDNES HURSDA RIDAY ATURDA ay
DAY Y Y
• Re • O • R1 • R1 • R • R • R • R • 2
staurant FF • 1 10am- 110am- 210am- 210am- 2 400
manager
• • • • • •
• R 0am- 5 5 5 5 10a
2 p p p p m-
• 1 5pmOF m m m m 5p
0am- R R R R mR
5pm F 2 2 1 1 1
• 5p • • • •
m-12pm 5p 5p 5p 5p
m- m- m- m-
12 12 12 12
pm pm pm pm
• Flo • F • off • F1 • F • F • F • F • 3

SITXHRM002 Roster staf 27

or 1 • 10am- 110am- 210am- 210am- 2 648
superviso • F2
• 5p • • • • •
rs 10am-
m-12pm 5 5 5 5 10a
p p p p m-
5pmoff
m m m m 5pm
F F F F F15
2 2 1 1 pm-
• 5p • • • 12p
m-12pm 5p 5p 5p m
m- m- m-
12 12 12
pm pm pm
• Wai • W • W • off • W • W • W • W • 6
ters 110am- 110am- 110am- 210am- 210am- 2 240
•
• • • W • • • •
5 5 2 5 5 5 10a
p p • 5p p p p m-
m m m-12pm m m m 5p
W W W W m
o 2 2 1 1 W1
f • 5p • • • •
f m-12pm 5p 5p 5p 5p
m- m- m- m-
12 12 12 12
pm pm pm pm
• coff • C • C • C • o • C • C • C • 2
eemakers M110am M110am- M110am- ff M2 M2 M2 432
- • 5p • 5p • • 1 • 1 • 1
• 5 mCM2 mCM2 • C 0am- 0am- 0am-
pm off • 5p • 5p M2 5pmCM 5pmCM 5pmCM
m-12pm m-12pm 1 1 1
• 1
0am- • 5 • 5 • 5
5pm pm- pm- pm-
12pm 12pm 12pm
• He • H • H2 • H1 • H • H • H • H • 1
ad chef 1 10am- • 10 10am- 110am- 210am- 210am- 2 824
5pmoff am- • 5p • 5 • 5 • 5 • 1
5pmoff mH2 pmH2 pmH1 pm H1 0am-
• 5p • 5 • 5 • 5 5pmH1
m-12pm pm- pm- pm- • 5
12pm 12pm 12pm pm-
12pm
• Che • C • off • C1 • C • C • C • C • 5
fs 1 • 10am- 110am- 210am- 210am- 2 148
• 1 • 5p • 5 • 5 • 5 • 1

SITXHRM002 Roster staf 28

 0am- • C2 mC2 pmC2 pmC1 pm C1 0am-
5pmoff • 10 • 5p • 5 • 5 • 5 5pmC1
am-5pm m-12pm pm- pm- pm- • 5
12pm 12pm 12pm pm-
12pm
• Ap • A • off • A1 • A • A • A • A • 1
prentice 1 10am- • 10am- 110am- 210am- 210am- 2 728
5pmoff • 5p • 5 • 5 • 5 • 1
• A2
mA2 pmA2 pmA1 pm A1 0am-
• 5p
• 5p • 5 • 5 • 5 5pmA1
m-12pm
m-12pm pm- pm- pm- • 5
12pm 12pm 12pm pm-
12pm
• Dis • D • off • D1 • D • D • D • D • 2
hwasher/S 1 10am- • 10am- 110am- 210am- 210am- 2 432
tewards 5pmoff • 5p • 5 • 5 • 5 • 1
• D2
mD2 pmD2 pmD1 pm D1 0am-
• 5p
• 5p • 5 • 5 • 5 5pmD1
m-12pm
m-12pm pm- pm- pm- • 5
12pm 12pm 12pm pm-
12pm
• FOR FIRST WEEK

• Manager gets $ 2400 that is 5.86%

• Head chef gets $2400 that is 5.86%
• Supervisor gets $3648 that is 8.9%
• Chefs get $5472 that is 13.36%
• Waiters get $6240 that is 15.23%
• Staff and Kitchen hands get $6144 that is 15%
• Apprentices get $1728 that is 4.21%
• FOR SECOND WEEK
• Manager gets $ 2400 that is 4.34%
• Head chef gets $2400 that is 4.34%
• Supervisor gets $3648 that is 6.6%
• Chef gets $5472 that is 9.91%
• Waiter gets $6240 that is 11.3%
• Staff and Kitchen hand gets $6144 that is 11.13%
• Apprentice gets $1728 that is 3.13%
• FOR THIRD WEEK
• Manager gets $ 2400 that is 5.86%
• Head chef gets $2400 that is 5.86%
• Supervisor gets $3648 that is 8.9%
• Chefs get $5472 that is 13.36%
• Waiters get $6240 that is 15.23%
• Staff and Kitchen hands get $6144 that is 15%
• Apprentices get $1728 that is 4.21%

SITXHRM002 Roster staf 29

27. Roster changes

• • The supervisor (your assessor), will provide you with the following messages from
three members of staff:
• One member of staff is sick.
• One casual member of staff has requested extra hours.
• One member of staff has been called for jury duty.
• The assessor will let you know which students in your group represent each staff
member and provide you with further information on the messages received.
• Change the roster using the staff requesting extra hours to cover for the two members of
staff unavailable. Ensure that it still meets the roster criteria and the requirements of the
Operational policy
• Send an email to the supervisor explaining the changes and why they were made,
include the amended roster and ask for final approval.
• The roster must be developed and submitted to your supervisor for approval within
the time allocated.
• • The supervisor (your assessor), will provide you with the
•
following messages from three members of staff:
• One member of staff is sick.
• One casual member of staff has requested extra hours.
• One member of staff has been called for jury duty.
• The assessor will let you know which students in your group
represent each staff member and provide you with further information on
the messages received.
• Change the roster using the staff requesting extra hours to cover for
the two members of staff unavailable. Ensure that it still meets the roster
criteria and the requirements of the Operational policy
• Send an email to the supervisor explaining the changes and why
they were made, include the amended roster and ask for final approval.

• The roster must be developed and submitted to your supervisor for

approval within the time allocated.
• • M • TU • WED • TH • F • SAT •
O ES NESD URS R UR
N DA AY DAY I DA
DA Y D Y
Y A
Y
• • • • 13.30 • 13. • 1 • 13. •
R1 – 30 3 30

SITXHRM002 Roster staf 30

 22.00 – . –
22. 3 20.
00 0 00

2
2
.
0
0
• • 6. • 6. • 6.00 • • • 6.0 •
R2 00 00 – 0–
– – 14.30 12.
14 14 30
.3 .3
0 0

• • • 22 • 22.00 • 22. • 2 • 24.

F1 .0 – 00 2 00
0 6.30 – . –
– 6.3 0 6.3
6. 0 0 0
30
–

6
.
3
0
• • 15 • • • 6.0 • 6 • 6.0 •
W1 .3 0– . 0–
0 14. 0 14.
– 30 0 30
22
.0 –
0
1
4
.
3
0
• • 13 • 13 • 13.30 • 13. • 1 •
CM .3 .3 – 30 3
0 0 22.00 – .
– – 22. 3
22 22 00 0
.0 .0

SITXHRM002 Roster staf 31

 0 0 –

2
0
.
0
0
• • 22 • 24 • • • 2 • 22. •
H1 .0 .0 2 00
0 0 . –
– – 0 6.3
6. 6. 0 0
30 30
–

6
.
3
0
• • 6. • 6. • 6.00 • 6.0 • • •
H2 00 00 – 0–
– – 14.30 12.
14 14 30
.3 .3
0 0

• • • 15 • 13.30 • 12. • 6 • 13.

C1 .3 – 30 . 30
0 22.00 – 0 –
– 21. 0 22.
22 00 00
.0 –
0
1
4
.
3
0
•
•
• Email:
• Respected Sir;
• Hope you are fine. This is to inform you that due to certain reasons from three
employees some changes have been made in the roster. This will help us to
accommodate operations as per normal routine. Kindly review it and approve
for implementation.
• Thank you

SITXHRM002 Roster staf 32

 •
28. Communicating the roster

• • The supervisor has approved the roster.

• Draft an email to the members of staff rostered and cc to your supervisor. In the email
you must clearly point out the changes made.
• The roster must be communicated to staff within the timeframe allocated.
• Submit the email to the assessor, including the roster saved in an appropriate format.
• Respected staff members;
• Hope you all are fine. This is to inform you of
the changes made in the roster as per the request of
some staff members. The roster is hereby attached
for your review. Kindly make sure that everyone
follows it so that operations are run as planned.
• Do ask me of any query.
• Thank you
• Regards
• • M • TU • WED • TH • F • SAT • S
O ES NESD URS R UR U
N DA AY DAY I DAY N
DA Y D D
Y A A
Y Y
• • • • 13.30 • 13. • 1 • 13. • 1
R1 – 30 3 30 3.
22.00 – . – 3
22. 3 20. 0
00 0 00 –
2
– 2.
0
2 0
2
.
0
0
• • 6. • 6. • 6.00 • • • 6.0 • 6.
R2 00 00 – 0– 0
– – 14.30 12. 0
14 14 30 –
.3 .3 1
0 0 4.
3
0
• • • 22 • 22.00 • 22. • 2 • 24. •
F1 .0 – 00 2 00

SITXHRM002 Roster staf 33

 0 6.30 – . –
– 6.3 0 6.3
6. 0 0 0
30
–

6
.
3
0
• • 15 • • • 6.0 • 6 • 6.0 • 1
W1 .3 0– . 0– 3.
0 14. 0 14. 3
– 30 0 30 0
22 –
.0 – 2
0 2.
1 0
4 0
.
3
0
• • 13 • 13 • 13.30 • 13. • 1 • •
CM .3 .3 – 30 3
0 0 22.00 – .
– – 22. 3
22 22 00 0
.0 .0
0 0 –

2
0
.
0
0
• • 22 • 24 • • • 2 • 22. • 2
H1 .0 .0 2 00 2.
0 0 . – 0
– – 0 6.3 0
6. 6. 0 0 –
30 30 6.
– 3
0
6
.
3
0
• • 6. • 6. • 6.00 • 6.0 • • • 6.
H2 00 00 – 0– 0

SITXHRM002 Roster staf 34

 – – 14.30 12. 0
14 14 30 –
.3 .3 1
0 0 4.
3
0
• • • 15 • 13.30 • 12. • 6 • 13. •
C1 .3 – 30 . 30
0 22.00 – 0 –
– 21. 0 22.
22 00 00
.0 –
0
1
4
.
3
0
•

29. Maintaining records

• • As part of your role you are to record time sheets completed by staff.
• Provide two members of staff (2 students in your role play group) with a
timesheet.
• • They must complete the timesheet for the first week based on their actual shifts
and submit this back to you.
• Once you have received the timesheet, check the information received against the
roster.
• You are to then maintain the staff records by completing the Staff record
template.
• Enter the required information indicated by the prompts. Ensure that you accurately
record all the information to ensure that the member of staff is paid the right amount
of money for the hours worked.
• Submit the completed Staff record and timesheet to the assessor.

30. Feedback and evaluation

• • Meet with your group and discuss the effectiveness of the roster development
process. Discuss what worked and what didn’t work.
• Take notes during the discussion and use these to write an evaluation of the
• roster development process, including any recommendations or actions
required to improve the roster process used.
• Use the Evaluation report template to guide your response.
• Submit the evaluation report to the assessor.

31. Submit documents to your assessor.

SITXHRM002 Roster staf 35

 • • Finalise the following documents and submit to your assessor for marking:

• Business case study

• Operational Policy
• Staff roster
• Amended staff roster
• Staff record
• Evaluation report

SITXHRM002 Roster staf 36

• Assessment Task 2: Checklist
• Student’s name:

• Completed
successfully
? • Comments

• Ye • N •
• Did the student: s o

• Prepare a three-week roster for • • ☐ •

kitchen staff?
☐
• Include the operational requirements • • ☐ •
of the business when developing the
roster? ☐

• Prepare a roster with a sufficient • • ☐ •

amount of staff for effective service
delivery? ☐

• Prepare a roster that considered • • ☐ •

industrial agreements and
provisions? ☐

• Prepare a roster that maximised • • ☐ •

operational costs?
☐
• Effectively utilise staff skills, duties, • • ☐ •
wages and requirements when
preparing rosters? ☐

• Consult with colleagues when • • ☐ •

preparing rosters?
☐
• Consider social and cultural needs of • • ☐ •
staff when preparing rosters?
☐
• Communicate with colleagues to • • ☐ •
confirm requirements by asking
questions? ☐

• Listen to and understand messages • • ☐ •

relating to staff requesting changes for
their staff roster? ☐

SITXHRM002 Roster staf 37

• Student’s name:

• Completed
successfully
? • Comments

• Ye • N •
• Did the student: s o

• Amend staff roster’s due to illness, • • ☐ •

staff requests and personal
☐
commitments?

• Prepare rosters according to time • • ☐ •

constraints?
☐

• Prepare rosters using relevant • • ☐ •

software?
☐

• Present rosters to staff in an • • ☐ •

appropriate format and allocated
☐
timeframe?

• Administer and maintain staff • • ☐ •

records?
☐

• Monitor the effectiveness of rosters • • ☐ •

through consultation with staff?
☐

• Identify improvements to the roster • • ☐ •

development process?
☐

• Task outcome: Satisfactory ☐ Not Satisfactory ☐

• Additional Comments •

SITXHRM002 Roster staf 38