Assessment Details

Qualification Code/Title
Assessment Type Assessment Task 2 Time allowed
Due Date Location SCCM Term / Year

Unit of Competency
National Code/Title SITXFIN009 Manage finances within a budget

Student Details
Student Name Student ID
Student Declaration: I declare that the work submitted is my Signature: _________________________
own and has not been copied or plagiarised from any person or Date: ________________________
source.
Assessor Details
Assessor’s Name
RESULTS (Please Circle) ☐SATISFACTORY ☐NOT SATISFACTORY
Feedback to student:

*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a
Reassessment Required ☐ Yes ☐ No fair, valid, reliable and flexible assessment with this student,
Comment: and I have provided appropriate feedback.
Signature: ________________________
Date: ______/_______/___________
Instructions to the Candidates
 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge.
You will be entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform
the assessor immediately.
 Please read the Tasks carefully then complete all Tasks.
 To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment
along with a satisfactory result for another Assessment.
 This is an Open book assessment which you will do in your own time but complete in the time designated by
your assessor. Remember, that it must be your own work and if you use other sources then you must reference
these appropriately
 Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12,
line spacing has to be Single line and Footer of submitted document must include Student ID, Student Name
and Page Number. Document must be printed double sided.
 This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of
the Assessments to your Trainer/ Assessor.
 Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark
of Not Satisfactory. SCCM uses Safe Assign Plagiarism Checker to check the originality of the student
assessment. Student must be aware of and understand the SCCM’s policy on plagiarism and certify that this
assignment is their own work, except where indicated by referencing, and that student have followed the good
academic practices noted above.

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 Introduction
Welcome to the Student Assessment Tasks for SITXFIN009 Manage finances within a budget. 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

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: Student Logbook – You must manage finances within a budget for a case study
organisation and then report on your findings.

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 Assessment Task 2: Project

Information for students

You are required to manage finances within a budget for a case study organisation and then report on
your findings.
You will need access to:
 your learning resources and other information for reference
 software such as an accounting program or Microsoft Excel or similar
 your Café Quarterly Budget
 your Budget Report Template.

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.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
 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 of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

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 Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of tasks
listed above. It is important that you provide evidence that you have successfully
completed each task.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each activity step. We have provided several documents to assist you
and you will find these in the student resources.
You will need access to:
 your learning resources and other information for reference
 software such as an accounting program or Microsoft Excel or similar
 your Café Quarterly Budget
 your Budget Report Template.
 space for a meeting.

What do I need to demonstrate?

During this task, you will be required to demonstrate a range of the skills and
knowledge that you have developed during your course. These include:
 managing a budget for a business over a three-month period that meets the
specific business’ needs and including reviewing operating procedures and
sourcing new suppliers.
 Allocating budget resources including:
o allocating funds according to budget and agreed priorities.
o discussing changes to income and expenditure priorities with colleagues
prior to implementation.
o consulting with, as well as informing staff about resource decisions.
o promoting awareness of the importance of budget control.
o Maintaining resource allocation records.
 Monitoring financial activities against a budget over the three-month period
including:
o identifying and using financial records to check actual income and
expenditure against budget.
o making sure that the reference records used are accurate.
o Identifying and reporting significant deviations
o Investigating options for more effective management of deviations.

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 o advising colleagues of budget status in relation to targets.
 Identifying and evaluating options for improved budget performance including:
o Assessing existing costs and resources and proactively identifying areas
for improvement including:
 discussing desired budget outcomes with colleagues.
 undertaking research to investigate new approaches to budget
management.
 defining and communicating the benefits and disadvantages of new
approaches.
 factoring in the impacts on customer service levels and on
colleagues when developing new approaches.
 presenting clear and logical recommendations for budget
management.
 Completing financial reports relating to the budget including:
o completing the required financial and statistical reports according to
required timelines.
o preparing and presenting clear and concise information to enable
informed decision making.

How will I provide evidence?

Your assessor will provide you with templates to complete each task. You will find
some detailed information about providing evidence; this will include:
 a completed Café Quarterly Budget
 a completed Budget Report.
You will need to complete each activity and submit the completed templates at the
end of each step completed.

2. Carefully read the following scenario.

You are the café manager of a popular café within the Blue Healer Hotel and Spa.
The owner has provided you with the budget for the next quarter and it is part of
your responsibility to allocate resources and manage the finances within the
budget.
The budget has been increased in month three as this is a popular month where
lots of visitors stay at the Blue Healer and neighbouring guest houses as there is a
music festival on. As such, additional wait staff will be hired on a casual basis and
less private catering jobs will be booked in as the café will be at its peak.

Additional information:
 The business uses local suppliers but due to a recent drought the cost of meat
with the usual supplier, Fresh Farms, went up by 7% last month.

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  The café serves breakfast, light meals, light dinners and sharing plates,
smoothies, coffee, pastries and is a local favourite for its homemade iced tea.
 Due to the clientele of the hotel and health spa, and the area within which the
Blue Healer is located, there have been a number of requests for more
vegetarian and vegan options.
 Apart from you and the owner (you also cook and prepare food) there is full-
time chef named Navneet, two part-time kitchen porters and casual wait staff
employed.
 There has been a pattern of food wastage in the past two months with too
much fruit purchased that spoiled before it could be used as the iced tea
became so popular that not as many smoothies were made and sold.
 The food budget has blown out over the past three months, but the owner can’t
increase it as the profit from the café is being invested into building and
landscaping works to create an outside undercover area that will double the
capacity of the café.
 The business uses Wave Accounting free online software for recording income
and expenditure but makes use of Excel spreadsheets for budgeting and
planning purposes.

1. Review past information and future budget and plan fund allocation.

Review the following:

 Case study and additional information above
 Café Quarterly Budget – budget page
 Café Quarterly Budget – past information page
Look at the cost of sales figures related to food and beverage purchases which is
the food and beverage budget that is allocated to you.
Do some research and source some local meat suppliers in your area and check
out the costs of menu items you have planned for previously in the past, or meals
you are familiar with and see what that 7% could look like and the impact over a
three-month period. Bring this information with you to the meeting in the next
activity step to provide recommendations to the owner.
Think about how you can work effectively with the budget allocated to you and the
changes you could make to manage the finances more effectively.
Make notes on your research and findings for use in the following activity.

2. Have a meeting with the owner to discuss the budget and fund allocation.

Now that you have reviewed all the information, have a meeting with the manager
(your assessor) at the date and time advised to discuss any concerns, priorities and
changes you would like to make before you allocate the funds. Review the new
suppliers you have sourced with your assessor.
During the meeting, you will need to demonstrate effective communication skills

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 including:
 speaking clearly and concisely
 using non-verbal communication to assist with understanding
 asking questions to identify required information
 responding to questions as required.

3. Allocate funds.

Using the Café Quarterly Budget template – Fund allocation page, allocate the
funds for the quarter to the relevant areas and what you will purchase from existing
or new suppliers. Make notes in the relevant column to support your choice and
rationale. Add or delete rows as necessary and apply cell formatting and the use of
formula functions as necessary.
Submit to your assessor.

4. Meet with your team.

Briefly meet with Navneet (your assessor) to discuss the resource allocations and
the planning for the next quarter in relation to fresh produce, reduction of wastage
and recipe variation.
Make sure that you discuss the importance of sticking to the budgeted allocations
and discuss ways that food wastage can be avoided to ensure the budget is met.
During the meeting, you will need to demonstrate effective communication skills
including:
 speaking clearly and concisely
 using non-verbal communication to assist with understanding
 asking questions to identify required information
 responding to questions as required.

5. Monitor activities – month 1.

It is the end of month 1. You have kept to the budget and the funds have been
allocated as you planned for.
Using relevant software (such as an accounting program or Microsoft Excel or
similar) and the exact figures from your fund allocation document, enter the
expenses you have incurred over the first month exactly as they are represented in
your fund allocation page of your spreadsheet.

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 Print a report of the entries or take a screenshot and submit to your assessor.

6. Monitor activities – month 2.

It is the end of month 2. You have kept to the overall budget, but funds have had to
be rearranged in the following ways:
 There was an accident when unloading the vegetable crate one week and all
the produce was spoiled. You had to purchase a second crate which pushed
your amount spent with the vegetable supplier up by 10%.
 To accommodate for the overspend, you reduced the amount spent on cakes
and pastries by that same amount and baked inhouse.
Enter the expenditure figures into the software you are using as outlined in your
fund allocation document but consider the information above and work out the
variances.
Print a report of the entries or take a screenshot and submit to your assessor.

7. Monitor activities – month 3.

It is the end of month 3. The following has happened:

Due to recent environmental conditions, less people came to the local area than
planned for and many people cancelled their accommodation at Blue Healer. Some
of the food for the first week had already been ordered and as such – there was a
lot that went to waste. The figures have been calculated for the month based on 4
weeks. $6000 was spent on food in preparation for the increased numbers but
during the first week there was a total waste of 35%. Many items were able to be
frozen, and as such the budget can be amended for the next quarter to try and
recoup some of the losses. The following three weeks the same amount was spent
as budgeted for the two prior months, being $3,750 per week and a total of $6000
for the month was spent on beverages.
Enter the expenditure figures into the software you are using as outlined in your
fund allocation document but consider the information above and work out the
variances.
Print a report of the entries or take a screenshot and submit to your assessor.

8. Develop an actual budget from the past three months.

Develop an actual budget using the past information and your financial records you
complied and submitted in the previous activity steps. Make a new page in the Café

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 Quarterly Budget spreadsheet and name it ‘Actual Budget’.
Assume the following information:
 Variances of 10% are not considered unusual.
 The actual income is as follows:

Account Month 1 Month 2 Month 3

Income
Food sales 36,500 35,800 34,000
Beverage sales 23,000 24,500 21,000
Catering fees 10,000 10,200 7,200
Total income 69,500 70,500 62,200
 The operating expenses are all correct.
Submit to your assessor. Your assessor will provide you timelines for completing
this task which you must adhere to, and you will be assessed on this.

9. Conduct research and write a budget report.

Compile a report to the owner about what has occurred over the past three months.
You will also need to conduct some research when writing this report as outlined
below. Submit in the timeframe as provided to you by your assessor.
Include the following in your report:
 The status of the budget and the variations in relation to what was projected –
use percentages and figures to discuss a detailed account of what has
occurred in the overall actual budget in relation to projections.
 Lessons learned from what has occurred in the past quarter and ideas for how
you can prevent similar situations in the future by improvements that can be
made.
 Undertake research to investigate new or different approaches to budget
management and then outline the benefits and advantages of different
approaches you could take and how these approaches may impact on
customer service levels or staff.
 Provide recommendations for budget management for the next quarter and
provide estimates for this period.
Make sure you use correct budget terminology, and your report is neatly presented,
clear and concise with the use of statistical representations.
Use the Budget report template to guide your work.
Submit to your assessor. Your assessor will provide you timelines for completing

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 this task which you must adhere to, and you will be assessed on this.

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 Assessment Task 2: Checklist

Student’s name:

Completed
successfully?

Has the following been completed? Yes No Comments

The student has satisfactorily reviewed the relevant

information and consulted with the owner to assess
and discuss budget priorities, concerns and changes
prior to allocating funds.

During the meeting to discuss the budget and fund

allocation, the student has satisfactorily
demonstrated effective communication skills
including:
 speaking clearly and concisely
 using non-verbal communication to assist with
understanding
 asking questions to identify required information
 responding to questions as required
 using active listening techniques to confirm
understanding.

The student has satisfactorily allocated funds

according to the budget and agreed priorities.

The student has satisfactorily consulted with Navneet

about the resource allocations and the planning for
the next quarter in relation to fresh produce,
reduction of wastage and recipe variation and stress
the importance of budget control.

During the meeting with personnel, the student has

satisfactorily demonstrated effective communication
skills including:
 speaking clearly and concisely

 using non-verbal communication to assist with

understanding
 asking questions to identify required information

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 Student’s name:

Completed
successfully?

 responding to questions as required

 using active listening techniques to confirm
Has the following been completed?
understanding. Comments

The student has satisfactorily monitored financial

activities over a three-month period and used
software to keep track of financial expenses.

The student has satisfactorily developed an actual

budget from the past three month’s activity to provide
an accurate and complete picture for the quarter.

The student has satisfactorily identified and reported

deviations of the projected versus actual budget and
discussed impacts.

The student has provided the budget within the

timeline provided.

The student has satisfactorily investigated and

reported on appropriate options for future budget
management to avoid a report of month three’s
situation.

The student has satisfactorily outlined the benefits

and disadvantages of researched approaches.

The student has satisfactorily presented the

information to the owner using correct budget
terminology and in a neatly presented report using
clear and concise language with the use of statistical
representations and in the timeframe provided to
them.

The student has completed the report within the

timeline provided.

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

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 Student’s name:

Completed
successfully?

Has the following been completed?

Date: Comments

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 Student Overall Assessment Record Sheet
This form is to be completed by the assessor and used a final record of student competency.
All student submissions including any associated checklists (outlined below) are to be attached to this cover sheet before
placing on the students file.
Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to
this form.

Qualification Code and Title

Student Name:

Student ID No:

Final Completion Date:

Unit Code and Title SITXFIN009 Manage finances within a budget

Term Year Date Assessed

Please attach the following documentation to this form Result

Assessment 1 ☐Knowledge questions ☐S ☐NYS ☐DNS

Assessment 2 ☐Project Portfolio ☐S ☐NYS ☐DNS

Final Assessment Result for this unit ☐C ☐ NYC

C=Competent NYC= Not Yet Competent S= Satisfactory NYS= Not Yet Satisfactory DNS= Did Not Submit
Feedback:

Any Adjustment Made to The Assessment:

Student Declaration: I declare that this work has been completed by me

honestly and with integrity and that I have been assessed in a fair and Assessor Declaration: I declare that I have conducted a fair,
flexible manner. I understand that the Institute’s Student Assessment, valid, reliable and flexible assessment with this student, and I
Reassessment and Repeating Units of Competency Guidelines apply to have provided appropriate feedback.
these assessment tasks. Name: _________________________________
Name: ____________________________________________
Signature: ______________________________
Signature: _________________________________________
Date: ____/_____/_____
Date: ____/_____/_____
Administrative use only

Entered onto Student Management Database  ________________

Date Initials

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