Service On A Plate: Ergonomic Considerations

This assignment is a comprehensive analysis of Service on a Plate, focusing on ergonomic considerations in the context of catering services. It covers various aspects such as employee training, food presentation, nutrition, and customer satisfaction, emphasizing the importance of creating user-friendly products and systems. The report highlights the company's ability to survive and thrive in the UK's economic, political, and technological environment. Through a critical examination of Service on a Plate's operations and services, this case study provides valuable insights into the conference and banquet industry.

Conference and Banqueting
Management

Table of Contents
Conference and Banqueting Management.......................................................................................1
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Discussion about size and scope of conference and banqueting industry in the UK............1
1.2 Analyzing factors that have influenced the development of this industry............................2
TASK 2............................................................................................................................................3
2.1 Assessment of the key strategic and operational issues involved in effective management
of Service On A Plate Company.................................................................................................3
2.2 Performance and quality review techniques used by the Conference and banqueting
industry........................................................................................................................................4
Task 3...............................................................................................................................................5
3.1 The suitability of a range of food production systems and styles and food and beverage
service styles for Service On A Plate company..........................................................................5
3.2 Discussing factors to consider when organizing an off site events of conference and
banquet........................................................................................................................................5
3.3 The key menu planning considerations for such events........................................................6
4.1 The ergonomic considerations for Service On A Plate.........................................................7
Conclusions .....................................................................................................................................8
REFERENCES................................................................................................................................1

INTRODUCTION
Conference and banquet is an industry which provides hall facilities for business
meetings, seminars and many other things. In the UK, there are many opportunities for this
industry as it contributes towards economic growth(Davis, and et.al.2018). Further, it provides
hotels, restaurants and seminar hall services to those who afford these types of facilities. Present
report is focused on Service On A Plate Company. It provides catering services, banquets and
conferences for its customers and also give many more services to them. Firstly, this report
covers size and scope of conference and banqueting industry in the UK. Further, it covers
performance and quality review techniques used by the conference and banqueting industry.
Lastly, it also includes key menu planning considerations for conference and banqueting events.
TASK 1
1.1 Discussion about size and scope of conference and banqueting industry in the UK
In UK, there is most essential thing to attract the investors is to invest in banquet and
conference hospitality industry is the scope and size of this particular sector. The size and scope
of the conference and banquet industry are fully dependent on factors like ownership style, their
orientation level and the service level of this industry which is provided to their customers.
Conference industry provides a Large Meeting Hall and Conference Hall for seminar facility to
their customers for making goodwill so that more customer can attract(aremen, et.al 2016). There
are a company, Service On A Plate they provide meeting area, catering services and food facility
for those people who attend the seminar and meetings. UK is one of largest economically
developed nations and there are many facilities regarding this industry. In the UK, there are so
many companies conducting and organizing world’s largest conference because this country is
economically strong. There are too much area for grown up the conference and banquet industry
in their nation.
This industry comes under one of the largest growing industry. The scope of this type of
industry depends on the other relative industry like bar, restaurant, food and beverages, etc. In
this industry, there are above 46000 guest houses and hotels that cover approximately 130000
premises. There are 1.5 million people connected with this directly and indirectly(Kosmieja,
2016). This is a specialized sector and so, there are many opportunities for their people and it is a
big sector. In this sector, there are three types of sizes are available for conference and banquet.
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These are small, medium and large. These sizes are divided according to the number of people or
guests presented at a particular time. The number of meetings and conferences is occurred at a
given time frame is depends on square size of the industry. Small size conferences have number
of people approximately 500. In medium size conferences, there are 600-1000 members
attending the seminar. For large size conference which is continuing for 5-6 days and in this
category there are more than three to four thousand people.
1.2 Analyzing factors that have influenced the development of this industry
In the development of conference and banquet in hospitality industry, there are several
factors that have a strong influence on this sector. These factors should be considered by this
industry. There are so many factors like environmental, socio-cultural considerations, specific
protocols, speech making, political, subsidised provision, free meals, the economy, budget
targets, technological, lighting, sound systems, specialist equipment etc. These factors can
influenced this industry(McCallaghan, 2015). In these, there are several factors like
accommodation services, innovative decision support system, entertainment and amusements
facilities, etc.
In the external factors, economic factor influence are generated by the condition of country, GDP
growth are the major parameter for this.
 Environmental: There are many resources that must be used effectively and efficiently.
Socio-cultural and technological factors will affect more.
 Technology: this factor plays an important role in development. Introduction of semi-
automatic and automatic machines, mechanical power, productivity and morale
contribute a lot towards development. Although UK is being developed country and
technology support to increase in industrialization there.
In other factors like lighting, sound system, specialist equipment also have an impact to
hospitality industry and on the company. Service on a Plate organization basically provide
catering services for an event and there are also some factors which effect the development on its
growth.
 Governmental: in this factor such type of things can be included liaison with police,
licensing laws, traffic and crowd control(Park, S. and et.al., 2016). These factors should
frame and implement such policies which affect investments, savings and flow of capital
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from one sector to another. Some organizations receive protection and incentives are
given to the growth in view of national interest.
TASK 2
2.1 Assessment of the key strategic and operational issues involved in effective management of
Service On A Plate Company
In assessment of the strategic and operational issues which is includes in better effective
management of this company, for this process firstly we need to keep distinct operational and
strategic planning clearly. These words are directly linked with decision making process. It
should be designed to support and inform effective management of strategies to improve the
performance of company. Strategic issues simply refer as a formally and systematic process for
deciding new plans so that an organization can take new plans. Further, operational is also
known as tactical issue and it is for short term, in detailed plan made by the management to
achieve desired goals and target(Rahimi, 2017). These are involved in scheduling and systematic
determination of initial activities required for objectives of strategies and operational planning.
Strategic issues: There are some strategic issues involved in conducting management activities.
These have effect on the organization. For this reason of barriers there are high gaps between
maintenance personnel and top management at strategic level. It is an essential thing is to build
maintenance because it is utilized in making better environment. It has an impact on the planning
to apply building performance and maintenance operation process.
Operational issues : this type of issue also comes for develop the effective management work and
it is face in this company(Rahimi, 2017). In these aspects, there are many issues like information
related, internet facility etc. For this purpose there are several strategies are included for standard
service providence. It supports to accommodations with many services like night club, shops, car
parking zones and other rooms for extra facility providence to the guest.
These are some major issue regarding operations and for strategy making that are come in front
of the management of Service On A Plate. They need to solve these for effective management
and growth of the company.
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2.2 Performance and quality review techniques used by the Conference and banqueting industry.
There are different techniques for checking performance and quality which are used in
this industry. For reviewing the performance of employees, it should be checking about their
presentation and work efficiency. Also, analyse the number of customers and keep this
information for future growth(Yang, et.al 2016). This helps in company to attract new customers
and visitors toward the organization. There are some techniques for reducing the number of
omissions and errors. These are Six Sigma, total quality management and Kaizen principles. All
those will help in problems that will arise in the management system and arrangements. They
also use training and development of employee method for those employees who newly
appointed in the organization. In this company there are some more issues come in between the
service providing to their customers. Quality of food and numbers of items are example of this
issue. This can be solve by management and adequate staff of the organization.
There are conducting catering business so that management should work accordingly
about their issues. They can provide necessary arrangements for making the business ambience
and they should work as per the customer preferences in the decoration. For production and
supply chain they control and monitor their approaches. In hospitality industry there are the
performance of a company is fully dependent on the success of the business meetings and
conference. A successful conference required active human resource participation and they also
support to the management for better work So that the service provider company in these
segment will have increased success in future times. Their clients also involve in discussion of
quality and performance of the conference and review techniques of it. They create proper vision
and make team excellence for growth towards the success of that conference. There is a different
thing also comes that is useful for growth in the company that is location. This thing support to
this industry at high rate and gathering of persons depends on location of the conference. In
advance, evaluation technique may be conclude in feedback from the person who participated,
hotel staff members and agency itself.
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Task 3
3.1 The suitability of a range of food production systems and styles and food and beverage
service styles for Service On A Plate company.
It is an important thing that is right menu in proper arrangement attract lots of customers so this
method should be follow by every company. In this context this is the best ever suggestion for
service on a plate. It must be apply by this organisation and food which is provided, should have
the perfect combination of non vegetarian and vegetarian. This food is serve according to the
occasion, festival and customer's preferences. If customers are satisfied then they promote
organization themselves at their level. Company also checking the quality of food which they
serve and it is considered that food is organic(Seal, 2017). There are some factors by which
management can affect in process of food selection, in production system and menu. These are
level of event and program, contract type and different combinations that will describe in the best
menu option. Many types of food service provide in a company of hospitality industry. This
organization can follow some methods as according their customer preferences :-
Bar Menu – this type of service provides for drinks and many bars and restaurants follow this
method for hard and soft drinks. These are too much useful in usually this organization.
Room Services – this service mostly provide for those people who preferred as eating food in
privately and according to their choice company must provide this service. For this purpose
organization give facility for eating in their occupied room.
Catering Services – it is mostly provides in a specific program or for an event. There are food
made only for consumption be getting there logistic service.
Ala Carte – as per the customer order this food service is provided to them.
Buffet Menu Service – it is the specific service and it only provided for selected food as per the
contract which is made earlier.
3.2 Discussing factors to consider when organizing an off site events of conference and banquet.
A company want to organise off site event, there are so many factors which are
considerable.
1. Type of Event – for any off site event organising first thing is come about type of event.
There are many events of conference like shareholders meetings, press conferences,
formal meetings and board meetings. These events occupy different type of spaces.
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2. Number of Attendees – the second major considerable thing is finding numbers of
attenders so that facilities and services are according to them.
3. Location – it is an important thing to determine where the meeting will be held. Area and
public transportation must be required and taking a little time to consider the attendees.
4. Budget – it is also an essential thing to cover in off site event organising. It is
compulsory that make a detailed list of all possible expenses like office services, rent of
equipments, staffing needs, beverage expenses and many other things cover in that list.
5. Venue Policies – this is also a measurable factor because it is read by everyone who
attend that conference's rules and policies.
3.3 The key menu planning considerations for such events.
For planning of menus, it is considered that this is according to the preferences of clients
and this menu is fresh and safe in all aspects. The customer eats this food happily, they will give
more establishment and this will increase the profit of the company. In menu planning there are a
standard process which must be follow. This process is starting from choosing the food,
components, ingredients and list them according to their prices. This process is most important
and it should be done only by an experienced person or authorised person. These persons can be
included in this process Chef, Food and Beverage manager or controller and waiters. In case of
this type of industry first impression is most important thing and it is considerable by everyone
so take this point as compulsory. After this, design of menu is come and it must be carefully
completed. Clients who take our services, they told about it to their relatives and friends so this is
one of an important thing and by using this a company increase their sales and goodwill.
Therefore, maintaining the quality of service and food some important factors are considerable :
Skilled Employee – all employees of that particular company should be skilled and staff able to
do the whole work related to their clients expectations. Company should provide better training
facility to them.
Presentation of Food – this is the best way to attract more customers by food presentation
method. People are more satisfied from fresh and delicious food which serve as dish.
Nutrition – it is an important thing that every thing which is served, should be nutritious and it is
also a legal requirement.
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4.1 The ergonomic considerations for Service On A Plate.
Ergonomic is considered as work science and it is focused on making new things that are user
friendly and comfortable for everyone in utilization. In other words it is an essential thing and
use for making user fit the product. It is describing as understanding of human and other factors
interaction. It has responsibility of design and evolution of every product, system and services.
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Conclusions
From the above study, it can be concluded that conference and banquet industry is vast and there
are so many companies. In this context, a company Service On A Plate is operates its business
and earn profit. There are some important points covered in this report related to this
organization and states that how they work and also referred about their services like catering.
This industry has many opportunities for growth and for development. There are stating
economy condition, political and technological environment in UK and this company survive its
business at increasing rate.
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REFERENCES
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Turystyki, 36(4).
3. Kosmieja, M. and Paslawski, J., 2016. Flexible Designing of Large Sports
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4. McCallaghan, W.A., 2015. Service quality management in conference tourism:
expectations versus delivery (Doctoral dissertation, North-West University (South
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5. Park, S. and et.al., 2016. Demand fluctuations, labour flexibility and productivity. Annals
of Tourism Research, 59, pp.93-112.
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and organisational culture in hotels: Which traits matter?. International Journal of
Contemporary Hospitality Management, 29(5), pp.1380-1402.
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simple linear regression analysis. Journal of Hospitality Marketing &
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8. Seal, W. and Mattimoe, R., 2017. 13 A Pragmatic Constructivist Perspective on
Sensemaking in Management Control. A Philosophy of Management Accounting: A
Pragmatic Constructivist Approach, 21, p.260.
9. Yang, S., Yu, J. and Wang, X., 2016, January. Discussing on Management Accounting.
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Science and Technology Forum.

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