Discuss about the Research and Comply with Regulatory Requirements for Economy.
An entrepreneur can invest in various business available in the economy based on their required rate of return. In Australia, one of the most attractive industries in the food and beverage sector. As a segment that has a perpetual future due to the nature of the product and the needs of the people, it attracts many entrepreneurs. Besides, other companies seek to expand their capacity by ensuring that they receive maximum benefits. Nevertheless, due to the product’s nature and consumer relations, regulatory bodies impose rules on this industry for consumer protection. Futura Group Hotels has operated in this sector, but since it seeks to expound it Beach Café to provide alcoholic drinks and restaurant services, it has to comply with new regulations. As the F&B manager, this paper aims to explore the list of requirements, develop organizational policies and recommend the measure to ensure that employees meet these rules.
Expanding the Beach Café into a bar and restaurant requires some licenses. First, the club license that allows the Futura Bar and restaurant to sell liquor for consumption on the premises. This permit has a fee payment based on the agency used to acquire it. If Futura Bar and restaurant engage in any gaming activities, then it may receive a full club license. Secondly, Futura Bar and restaurant must obtain an entertainment venue license if it seeks to provide entertainment to its clients. This requirement restricts the hours between 9 pm and 5 am to ensure that people going to work are not disrupted.
Thirdly, hotel license that has extensive conditions regarding trading hours and meals provisions. Health and safety standards must be met to get this license. Additionally, Futura Bar and restaurant will acquire a residential permit for providing accommodation and must abide by the requirements for the sale of alcohol. Failure to meet sale of alcohol requirements may amount to penalties from 170,000 dollars. The national measurement institute and consumer and business service agencies provide advisory information on such conditions (ABLIS business gov.au.2017, p. 1).
Futura Bar and restaurant is required to comply with the food standard codes. These standards apply to all to the organization since it is involved in the provision of food and beverages. It, therefore, has to heed to food safety requirements, labeling of food and other related information and ensure that substances added to food are approved. Besides, Futura Bar and restaurant has to comply with pre-market clearance, chemical limits and food processing standards. These requirements are stated in the Food Act both on the local and state levels which Futura Bar and restaurant should follow. Otherwise, it faces penalties and closure (Authority, A.N.Z.F., 2002, p 8).
Additionally, Futura Bar and restaurant will comply with the requirements of a liquor license. Like the food standards license, this permit requires that the measurement of alcohol should be done according to the provided volume scale such as milliliters, liters, and gallons. Besides, the cost of production or purchase should be provided. Also, the liquor permit requires that all operations such as entertainment be reported during the application (ABLIS business gov.au.2017, p. 2).
Buying an insurance policy is a standard business trend today. Futura Bar and restaurant should purchase insurance policies for fire and other defined events that may result in the damage of the property. It should take an insurance cover on burglary for indemnification in case of money and machinery theft. Also, a public and product liability insurance cover is essential where the enterprise is responsible for personal injury (NRMA Insurance. 2017, p 1).
Futura Bar and restaurant will have taxation regulations such as payroll tax for all the employees whose salary meets the taxation requirements. Besides a corporate tax for the business based on the annual revenue will be charged. Tax evasion leads to substantial penalties to the company and imprisonment for individuals accused of such a crime. Additionally, National Employment Standards, written and verbal contracts should be available regarding the job status of each employee, it should state the agreed benefits and whether the job is casual, part-time or full time. Futura Bar and restaurant has to comply with the requirements of recruitment such as equal opportunities and fair working conditions for employees. It should provide a healthy and safe workplace according to the WHS requirements that institute the inspection of working conditions. All these specifications are subject to appropriate advice as the regulations keep changing. Besides, risk management relating to investing and personnel should be conducted (ABLIS business gov.au.2017, p. 6).
Based on the above requirements for Futura Bar and restaurant, as a manager, some organization policies must be formulated. First, in compliance with food standards, hygiene and food preparation standards must be maintained. Therefore, staff responsible for the purchase of food ingredients should ensure that they meet Food Act standards. As such supervision and reporting of the quality of purchased products will be necessary. Additionally, in the kitchenette, hygiene policies such as mandatory washing of hands, clean aprons, and cooking space will be ensured (Williams, et al, 2006, p. 10). As per the food Act and safety standards, each employee must comply as per of the job description and professional standards. Besides, regular training programs may be implemented to ensure that employees are aware of the food standards regarding hygiene and food safety (Brandt, 2017, p. 2).
For employees in the Bar department dealing with the sale of alcohol, it is imperative that requirements are met. For instance, before the sale of any alcoholic drink, employees should request an identification card, especially for the young generation. Besides, these employees should update the records on purchase and sale of alcohol, both cost, and quantity. Besides, any mixed drinks should be provided according to the food safety standards (Gruber, et al 2003, p. 369). Additionally, these employees are liable for entertainment services in the bar. Time regulations should be monitored and noise pollution minimized as possible. As such, schedule and music volume played shall be implemented to accommodate the time frames provided. For instance, late nights will have quiet music, unlike early night hours.
As a manager of Futura Bar and restaurant, complying tax regulations is vital. Therefore, the accounting and audit department should provide quarterly financial records to facilitate the estimation of tax payable. Besides, every payroll shall include a remittance of employee income tax to the tax authority. Therefore, before the payment of salaries, the human resource shall deduct taxes while the finance office shall budget for the super obligation. Alternatively, according to the employment standards, job positions shall be advertised and fair recruitment process conducted. Besides, the HR department shall screen the right candidates taking into account workforce diversity, and employment contracts signed. Working shifts shall be provided for employees whose job positions require long working hours. Per se, two working shifts shall be maintained with each employee alternating in working hours. While interpersonal skills shall be enhanced, report forms for harassment shall be filled with the HR department. Effective communication and employee engagement should facilitate anti-bullying behavior (Business.gov.au. 2017, p 2).
Despite the formulation of policies to ensure that employees are following standards, there are cases of non-compliance. It is such situations that may influence legal intervention if the management does not monitor them. Therefore, as a manager consistent evaluation of operational non-compliance is vital. First, as a manager compliance monitoring strategies will be implemented. On-site supervision and inspector training are some of the systems to ensure employees are aware of the compliance needs. For areas such as the kitchen, regular inspections during working hours should be conducted to ensure that the employees comply with hygiene requirements. Hence, on-site supervision, routine inspection, and inspector training are some of the systems used to monitor non-compliance (Martin, et al 2003, p 430).
These evaluation systems have various outcomes. On-site supervision identifies areas that require food standards training for improvement and also recognizes employees who are consistent with compliance and those who are not. Once that gap between the standards necessary and attained criteria are identified, inspector training is implemented to bridge this gap (Aruoma, 2006, p.120). As such, employees who fall below standard performance are sensitized on such requirements. Additionally, regular inspection allows guidance towards improvement. The results of these evaluation systems enable the modification and implementation of changes towards meeting food and beverage standards.
The food and beverage industry has consistent regulation, and legislation modifications frequently occur than other sectors. Once passed, Futura Bar and restaurant has to comply. Keeping up with such regulation changes may be a challenge are they require regular employee training and making sure that management is aware of the changes. In the age of social media and information sharing, employees in the legal department are expected to update Futura Bar and restaurant management on any changes in regulation and provide advisory services. Secondly, consistent inspector training not only compliance but also guarantees that regulatory changes are updated and implemented (Hsieh, 2012, p.98).
Ensuring that personnel at all levels of responsibility are aware of regulation changes is essential. For a manager, consistent review of regulation changes and seeking advice from the legal team provides that such employees are aware of the legislative changes in the industry. As the top authority group, then effective communication should enhance. Other employees should be communicated to the changes that occur in regulation and directed on how to implement these modifications. Besides, employee engagement ensures that transfer of information through various communication channels is maximized and that all the information is correct (Brandt, 2017, p. 3).
In Australia, various documentation may be used to assist in compliance and consistent improvement. The food safety documentation provides information all the areas that should be supervised to ensure standards are met. It covers hygiene, health and safety standards that should be met during the preparation of food (Brandt, 2017, p. 3). Futura Bar and restaurant should use this document and conduct regular on-site supervision to ensure that compliance and continuous improvement are efficiently managed.
ABLIS business gov.au. (2017). [online] Available at: https://ablis.business.gov.au/pages/home.aspx [Accessed 1 Nov. 2017].
Aruoma, O.I., 2006. The impact of food regulation on the food supply chain. Toxicology, 221(1), pp.119-127.
Authority, A.N.Z.F., 2002. Australia New Zealand Food Standards Code. Victoria: Anstat Pty Ltd.
Brandt, K. (2017). Standard operating procedures (SOPs) : Regulations, Policies, and Procedures : For Foodservice Industry : Food Safety : Food : University of Minnesota Extension. [online] Extension.umn.edu. Available at: https://www.extension.umn.edu/food/food-safety/food-service-industry/regulations/standard-operating-procedures/ [Accessed 1 Nov. 2017].
Business.gov.au. (2017). Work Health and Safety (OHS) acts, regulations and codes of practice. [online] Available at: https://www.business.gov.au/info/run/workplace-health-and-safety/whs-oh-and-s-acts-regulations-and-codes-of-practice [Accessed 1 Nov. 2017].
Gruber, J., Brooke-Taylor, S., Goodchap, J. and McCullum, D., 2003. Regulation of food commodities in Australia and New Zealand. Food Control, 14(6), pp.367-373.
Hsieh, Y.C., 2012. Hotel companies’ environmental policies and practices: a content analysis of their web pages. International Journal of Contemporary Hospitality Management, 24(1), pp.97-121.
Martin, T., Dean, E., Hardy, B., Johnson, T., Jolly, F., Matthews, F., McKay, I., Souness, R. and Williams, J., 2003. A new era for food safety regulation in Australia. Food Control, 14(6), pp.429-438.
NRMA Insurance. (2017). Hospitality Insurance. [online] Available at: https://www.nrma.com.au/business-insurance/hospitality [Accessed 1 Nov. 2017].
Williams, P., Yeatman, H., Ridges, L., Houston, A., Rafferty, J., Roesler, A., Sobierajski, M. and Spratt, B., 2006. Nutrition function, health and related claims on packaged Australian food products-prevalence and compliance with regulations. Asia Pacific journal of clinical nutrition, 15(1), p.10.
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