Operational Plan

Paper Summary:

The paper discusses an operational plan to refurbish the Lake House restaurant located within the Lake House hotel, Daylesford, Victoria. The paper provides a description of the company and the restaurant to be refurbished followed by the aim of the operational plan, the business environment in which the business competes, operational details and some human resources considerations. The paper assesses the financial requirements for the project followed by a description of the monitoring responsibilities for the refurbishment project.

Outline:
Company Description
Aim of the Operational Plan
Internal and External Business Environment
Operational Details (New Systems and Procedures)
Human Resources/Labour Requirements
Financial Requirements
Technological Requirements
Monitoring and Evaluation (quality management)
Internal and External Environmental Factors

From the Paper:

"According to information provided by the Age Company , "Daylesford is a resort town situated on a ridge which is over 600 metres above sea-level. It is located 111 km north-west of Melbourne and 45 km north-east of Ballarat. The mountain scenery, forestry and recreation areas contribute to the town's relaxing air" (p. 3). During the heyday of Daylesford's formative gold rush period, a number of Italians and Swiss moved here and ". . . their influence on the gardens and architecture has been profound; bestowing upon the town a European feel" (Daylesford, 2004, p. 3). Daylesford is widely known as a popular spa destination based on its natural attributes of mineral water that is believed to have a curative effect and which is now the basis of the town's existence. According to this authority, "In conjunction with the adjacent town of Hepburn Springs, with which it is closely interconnected by urban sprawl (combined population: 5500), Daylesford is known as the 'Spa Centre of Australia' with 50 per cent of the country's known and active mineral water outlets and another 30 per cent located nearby." The Lake House is a highly popular destination but the hotel management believes that the biggest draw is its restaurant. Indeed, the Lake House Cellar has been one of the more profitable areas of the restaurant's operation, and management believes that by doubling its capacity, this profitability can be further improved."

Sample of Sources Used:

• Daylesford. (2004). The Age Co. [Online]. Available: http://www.theage.com.au/news/ Victoria/Daylesford/2005/02/17/1108500206394.html.
• Johnson, E. (2006, September 15). Restaurants: Not Hollywood - but cuisine shouts class. Daily Post, 20.
• Kane, J. J., & Personick, M. E. (1993). Profiles in safety and health: Hotels and motels. Monthly Labor Review, 116(7), 36.
• Lee, D. T. (1998). Young, but seasoned hotel chefs. American Visions, 13(6), 38.
• Meryment, E. (2006, August 18). Blings the thing. The Australian. [Online]. Available: http:// www.theaustralian.news.com.au/story/0,20867,20059462-23851,00.html.

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