Importance of Health and Safety in Catering: East India Club

This report investigates the significance of health and safety within the catering industry, using the East India Club as a case study. It begins with an introduction outlining the research aim, which is to identify the importance of health and safety in the catering sector. The report includes a literature review that analyzes the importance of hygiene in food preparation, determines the major elements of the catering industry, and measures the implications of health and safety. The methodology section describes the type of investigation, research design, philosophy, approach, data sampling, and ethical considerations. Key elements of the catering industry, such as logistics, employees, and marketing, are examined in relation to health and safety practices. The report emphasizes the importance of reducing foodborne infections and ensuring customer satisfaction through quality and hygiene. The research employs a qualitative method with an inductive approach, using purposive sampling techniques. The report concludes by highlighting the need for catering businesses to prioritize health and safety to maintain their reputation and comply with regulations, ensuring customer well-being and business success.

Research Proposal

Table of Contents
TITLE:.............................................................................................................................................1
CHAPTER 1: INTRODUCTION....................................................................................................1
CHAPTER 2: LITERATURE REVIEW.........................................................................................2
2.1 To analyse importance of hygiene in food preparation.........................................................2
2.2 To determine major elements of catering industry...............................................................2
2.3 To measure implication of health & safety in catering industry...........................................3
CHAPTER 3: RESEARCH METHODOLOGY.............................................................................3
3.1 Type of Investigation............................................................................................................4
3.2 Research Design....................................................................................................................4
3.3 Research Philosophy.............................................................................................................4
3.4 Research Approach...............................................................................................................4
3.5 Data Sampling.......................................................................................................................4
3.6 Ethical consideration.............................................................................................................4
REFERENCES................................................................................................................................5

TITLE:
To identify importance of health and safety in catering industry. A case study on East
India Club.
CHAPTER 1: INTRODUCTION
Initial interest of any personnel behind started a business entity is to earn profit by
serving good quality product and service to those clients who have sufficient buying power to
purchase it. In this modern era, only profit making could not be a motive to running a business
enterprise. Each and every sort of business corporation wants to expand their operational and
business activities in order to gain higher market share and success within marketplace in
industry (Li, Chan and Skitmore, 2012). East India Club is a gentlemen club who provides its
service in catering industry. This club is situated in London and was established in year 1849.
This club provides facility of dinning, bedroom and bar facilities. This venture provides few type
of clubbing facility for example, sport, public, and Devonshire and all are working for keeping
up membership of club along with meeting end needs of clients who joined club.
Research Aim:
This research relies upon identifying importance of health and safety in catering industry.
Companies that are working in catering industry always try to serve good quality facilities to its
clients so that their end need could be satisfy with maximum satisfaction. This type of research
provides aid in directing researcher that in which direction he/she has to go to grab best outcome.
The aim of current research is to identify importance of health and safety in catering industry. A
case study on East India Club (Robinson, 2014).
Research Objective:
This is a most important and effective part of research as it aids in serving significant
knowledge and information for conduction of project in appropriate manner.
Few research objectives are described as under:
 To analyse importance of hygiene in food preparation.
 To determine major elements of catering industry.
 To measure implication of health & safety in catering industry.
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CHAPTER 2: LITERATURE REVIEW
This is a most important part of research program as it aids in running deep research by
taking help of various view points of different writers and authors who have sufficient amount of
information, knowledge and idea regarding some specific topic and area. This sections provides
guidance that how to carry out a research in best possible manner so that accurate and efficient
result could be gained in certain time period.
This segment depends upon above objectives of study that aids in determining certain aspects
which are essential for running entire work in appropriate manner.
1. How to analyse the importance of hygiene in food preparation.
2. What are the ways to determine major elements of catering industry.
3. How to measure implication of health & safety in catering industry.
2.1 To analyse importance of hygiene in food preparation
According to (Soares and et. al., 2012) importance of health and safety in catering
industry is very wide because if it is not considered as main aspect then club could not be able in
fulfilling end need of clients and if necessities of customers are not met then this type of
behaviour will also sabotage number of memberships. Some essential importance of hygiene in
preparation of food in catering industry is described below:
Reduce Infections: When food is prepared with full hygiene like washed hand of cooks
and chefs, washed vegetables and fruits to removes chemicals. So that this action will further
diminish contamination of food and food generated infections. If food is prepared with good
ingredients by following all health and safety measures so more customer could be fascinated in
terms of regular clients. When all hygiene and safety is under control then this action removes
food infections like poisoning of food, diarrhoea etc.
2.2 To determine major elements of catering industry
As per the view (Bharwani and Mathews, 2012) There are some major components that
should be considered before starting and while running a business entity. In context of East India
Company, to maximise number of membership, these elements are helpful in serving quality
services to clients. If this club wants to meet end need of their customers because fulfilling
requirements of customers is a major business goal of East India Club. There are some major
elements which must be considered by club and elaboration of all this elements are explained
below:
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Are you Interested?: This industry is related with food and so it is must for company that
they should have some knowledge about preparation and cooking of food. Before running a
business entity, an efficient and good cook should be hired by corporation whether it get hires on
higher pay scale. The needs and wants of customers should be identified in order to enhance the
overall sales and profitability indexes. This is the most vital factor for organisation so they can
sustain their position at market places thus making plans in order top expand their operations all
around the globe.
Logistics: This is a second most important element of catering industry as it requires
more efficient transportation system so that delivery of food could be done in that manner in
which food quality and freshness could not be hampered. Keeping of food should be good in
transportation system. If there is effective logistics system then it results in timely delivery goods
and services to all their potential customers.
Employees: As this was stated that catering industry relates with food so all employees
should be aware about concept that they must take care about hygiene and food safety measures
so that health related issues like food poisoning, diarrhoea could get remove and eliminated.
Marketing: This action should be done in that manner so that aim of company could be
spread clearly among consumers and current and potential member of club. Effective marketing
strategies are used in order to create awareness among the customers so they can enhance their
overall profitability indexes. For example if club is having aim of providing quality services then
it should be clearly stated to consumers so that they accept this that East India Club is providing
best quality services. EI club is wanting they should meet end needs of customers simultaneously
increasing number of members.
2.3 To measure implication of health & safety in catering industry
According to the views of (Boella and Goss-Turner, 2013) Catering industry business is
related to services and major factor of this sector is food and beverages that company provides
its customers. So it is clear that to fascinate clients towards East India Club, all elements related
to this sector should be taken into consideration by management of club. If club provides bed
quality and contaminated food then this will affect health of clients in negative manner and
would be responsible for major and minor health issues in customers and this action will
ultimately reduce reputation of company in marketplace.
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When clients are served good quality food which is prepared by considering hygiene and
safety features then it will change thinking of clients in positive manner. It is a human nature that
they get attracted with those companies which are serving best quality facilities to their clients. If
customers are not getting food which is prepared by taking care of health and safety measure
then it could be converted into many issues and then client can sue the firm and then court can
cancelled Club's license. So to remove this type of happenings, it is required from manager that
all factors related to health and safety in catering industry should be considered. If the major
focus of club is on executing all their activities in healthy environment then it results in gaining
satisfied customers who will be consuming their goods a they are healthy. There should be
measures adopted in order to keep all the utensils clean in which food is cooked so that people
can access to hygiene food which is an important factor in order to keep their body fit and
healthy.
CHAPTER 3: RESEARCH METHODOLOGY
This is a most important part of a research program as it provides aids to researcher in
moving forward as this section directs a path to investigator and by following that way
researcher can go in right direction. This segment of research has various applications that have
their value in multiple activities. There are some components which are described as further:
3.1 Type of Investigation
This is considered as primary type of research methodology as it is a main responsibility
of investigator to find out appropriate method for primary research so that adequate and accurate
outcome could be gained. Present research is a qualitative method based investigation.
3.2 Research Design
This is an essential part of a research and it is divided into three parts which are
descriptive, exploratory and experimental research design. This is a blue print of entire research
program which includes activities and actions that should be taken to conduct a research
program.
3.3 Research Philosophy
This part of research is fundamental of any investigation because this is helpful in
collecting required sort of data and information from most trusted according to the point of view
of many authors and writers. Current research is based upon interpretivism.
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3.4 Research Approach
This section of a research program is very essential and it is categorised in two parts one
is deductive and other is inductive research approach. In this current research report, inductive
approach is taken in proper manner which is most useful in qualitative research.
3.5 Data Sampling
This is focused on selection of sample group on the basis of their reliability from original
population. This could be probabilistic and non-probabilistic in nature on the basis of suitability
of research. In this research, selection of sample is based on purposive sampling techniques
because this method is able in generating reliable outcome in certain period of time. For this
research probable sample size is 40.
3.6 Ethical consideration
While conducting a research program, a researcher faces many conflicts and issues. It is
required from a researcher to keep all personal data of sample with more confidentiality.
Investigator should be more attentive in achievement of goals and objectives in desired duration
of time so that gained outcome and results could be more reliable and accurate in nature and this
type of consequence will ensure success of research program.
Gantt Chart
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REFERENCES
Books & Journals
Li, H., Chan, G. and Skitmore, M., 2012. Visualizing safety assessment by integrating the use of
game technology. Automation in construction. 22, pp.498-505.
Robinson, R. K., 2014. Encyclopedia of food microbiology. Academic press.
Bharwani, S. and Mathews, D., 2012. Risk identification and analysis in the hospitality industry:
Practitioners' perspectives from India. Worldwide Hospitality and Tourism Themes.
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Garcia Martinez, M., Verbruggen, P. and Fearne, A., 2013. Risk-based approaches to food safety
regulation: what role for co-regulation?. Journal of Risk Research. 16(9). pp.1101-1121.
Lehtinen, U., 2012. Sustainability and local food procurement: a case study of Finnish public
catering. British Food Journal. 114(8). pp.1053-1071.
Boella, M. and Goss-Turner, S., 2013. Human resource management in the hospitality industry:
A guide to best practice. Routledge.
Lee, J. H., Hwang, J. and Mustapha, A., 2014. Popular ethnic foods in the United States: a
historical and safety perspective. Comprehensive Reviews in Food Science and Food
Safety. 13(1). pp.2-17.
Soares, L. S. and et. al., 2012. Knowledge, attitudes and practices in food safety and the presence
of coagulase-positive staphylococci on hands of food handlers in the schools of
Camaçari, Brazil. Food Control. 27(1). pp.206-213.
McCarthy, M. and et. al., 2013. Food and health research in Europe: structures, gaps and
futures. Food Policy. 39. pp.64-71.
Tomašević, I. and et. al., 2013. Serbian meat industry: A survey on food safety management
systems implementation. Food Control. 32(1). pp.25-30.
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