Description<\/p>\n
The Gold Coast Convention Centre offers as part of its operation, a newly created catering<\/p>\n
service for the various events and conferences held at the facility. The initial year of operation<\/p>\n
has seen an annual turnover of $800,000; represented by a 70% of food and a 30% of beverage<\/p>\n
sales.<\/p>\n
The Food and Beverage (F&B) manager of the catering service was appointed to the job as a<\/p>\n
temporary replacement, which lasted for the whole first year. He came to this role with very<\/p>\n
limited food and beverage experience. While he is aware of exactly how the sales revenue is<\/p>\n
made up by each component of the service, he does not know what margins they make. Being<\/p>\n
an inexperienced F&B manager he has decided that, there was no need to introduce any<\/p>\n
system for controlling stock or purchases, relying instead on employees and his own<\/p>\n
experience. He always assumed that employees are honest and know their job and therefore<\/p>\n
only checked the final yearly results.<\/p>\n
A brief look at the accounts identifies the following:<\/p>\n
Food sales $510,000<\/p>\n
Cost of food sales $315,000<\/p>\n
Beverage sales $290,000<\/p>\n
Cost of beverage sales $112,000<\/p>\n
While it is considered successful in the eyes of the F&B manager, this operation is not<\/p>\n
performing as well as it could. Some negative feedback has been received by the General<\/p>\n
Manager, from customers participating in various events and conferences. The following are<\/p>\n
some examples of feedback:<\/p>\n
1. We have attended at least three functions in the last few months as well as receiving some<\/p>\n
catering services from the kitchen. However, we decided not to come here as often as we<\/p>\n
would like because often what was ordered and organised was different from what was<\/p>\n
delivered. It is especially embarrassing when we have a private function for our guests and<\/p>\n
you cater for it, as we rarely get what we expected.<\/p>\n
2. Food quality and presentation is inconsistent and varies considerably e.g. meal sizes are big<\/p>\n
one time and very small the next.<\/p>\n
3. The last time we booked an event most of our participants reported being ill afterward and<\/p>\n
complained to our organisation that they will never participate again.<\/p>\n
10 | SCI00419 Food and Beverage Management (Session 1, 2016)<\/p>\n
Your task<\/p>\n
You have been hired by the General Manager as an expert to advise him on what procedures<\/p>\n
they should adopt in terms of purchasing, receiving, storage and production that would<\/p>\n
mitigate these customers\u2019 comments and generally improve the performance of the catering<\/p>\n
service. Your task for this assessment is to analyse the information provided above, critically<\/p>\n
evaluate current procedures, and make recommendations for improvement to the GM in the<\/p>\n
form of a report. In your analysis you should also consider the accounting figures presented<\/p>\n
above which will help you further understand the situation and the difficulties management is<\/p>\n
facing.<\/p>\n
Marking criteria for the report 40%<\/p>\n
Discussion of key issues\/problems 10%<\/p>\n
Critical evaluation of the inventory cycle procedures drawing on the relevant literature 10%<\/p>\n
Discussion on suggested improvements supported by the literature 10%<\/p>\n
Appropriateness and feasibility of recommendations 5%<\/p>\n
Report format (spelling, grammar, referencing and logical flow of ideas) 5%<\/p>\n","protected":false},"excerpt":{"rendered":"
Description The Gold Coast Convention Centre offers as part of its operation, a newly created catering service for the various events and conferences held at the facility. The initial year of operation has seen an annual turnover of $800,000; represented Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-237613","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/posts\/237613","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/comments?post=237613"}],"version-history":[{"count":0,"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/posts\/237613\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/media?parent=237613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/categories?post=237613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/tags?post=237613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}