Allocate and monitor work in a food and drink business

This standard is about the skills and knowledge needed for you to allocate and monitor work in a food and drink business. Allocating work activities in a food and drink business is important to the deployment of food and drink business plans. Monitoring work in a food and drink business is important to maintaining productivity and quality. You will need the skills and knowledge to: • source plans, allocate work activities across your area of responsibility within a food and drink business and communicate with relevant people. • monitor the quality of allocated activities and provide feedback on the adherence of the work to organisational requirements including productivity, quality, efficiency and effectiveness. This standard is for you if you work in food and drink operations and/or supply operations and are involved in allocating and monitoring work in a food and drink business.

Prepare to allocate work

1. define the area of responsibility in which you will allocate and

   monitor work

2. confirm the objectives of your area of responsibility with relevant

   people

3. plan how the objectives will be allocated and achieved and

   produce work schedules

4. confirm the people who you will allocate work to and monitor their

   skills, knowledge, understanding, experience and workloads

5. adhere to organisational policies and culture when allocating and

   monitoring work

   Allocate and monitor work

6. communicate the expected standard of work to the people in your

   area of responsibility

7. prioritise the work required to carry out the objectives

8. allocate work to teams or individuals

9. monitor the allocated work with respect to organisational

   requirements including productivity, quality and compliance and

   address any problems

10. review and update work schedules when needed

11. provide feedback on the work activities to the people in your area

    of responsibility you have allocated work to

1. why it is important to define the area and limits of your

   responsibility including the resources available and staffing levels

   and how to do this

   2. how to access and determine the objectives and priorities for your

   area of responsibility

   3. the organisational values, behaviours, culture and policies and

   procedures that must be adhered to when working in your food

   and drink business

   4. the different methods of communication and information

   technology available in your food and drink business and how to

   make best use of them

   5. why it is important to ensure sufficient resources to carry out the

   objectives for the area of responsibility

   6. what the skills, knowledge, understanding, experience and

   workloads of the people in your area of responsibility are and how

   to use this information when allocating and monitoring work

   7. why it is important to allocate work activities fairly across a team

   and how to do this

   8. how to review the allocation of work and use problem-solving

   techniques to address problems

   9. the food and drink business standards requirements relating to

   the work you have allocated including quality, productivity and

   compliance

   10. why it is important to monitor work activities and the food and

   drink business procedures for carrying out and recording this

   monitoring

   11. why it is important to address problems affecting productivity,

   quality and compliance or other area of the food and drink

   business promptly when monitoring work activities and the

   organisational procedures for carrying this out

   12. how to provide and receive feedback and why it is important to

   adhere to organisational requirements when carrying this out