GCCEC or Gold cost convention and Exhibition Centre is one of the biggest and popular beverage and food services convention center. It has many features like it has 22 meeting room, four halls, 12 kitchen room and four registration offices. The best facilities are accessed wireless internet. The whole space and design generated provides maximum proposal for meeting and conferencing that can accommodate conference between 10 to discussion for 6,000 including dissimilar purposes like many events shows, business conference, award function, banquets, concerts, exhibitions, sporting and some special events etc. demand of Gold cost convention and Exhibition Centre is increasing for bigger space and synchronized sessions through international and national incentives and convention. It has fixed a quality for meetings, multiple conferences, delivering catering services all-in-one achievement in every occasion in Australia.
Source: https://www.ttgmice.com/uploads/venues/1jDZz7geZ6.png
As the result displays the new service of catering for the first year make a gross revenue of $800,000 and its 70% is gained by food and 30% obtained by the beverage. As the new Manager of Beverage and Food with the impermanent placement continued without any previous experiences for last one year. He was unknown about the limits they must see as being conscious of just how sales income comes from every service fundamentals. Inexpert beverage and food manager agree to believe on the workers and he doesn’t go through any detailed system for any store checked, purchase or controlling ready with a result of the final year. As the income displays the organization has achievement in the manager’s view, but all comments from consumers regarding the quality of food, services of food and beverage, presentation and size which all are negative generally from the fixed consumer (Poulston, 2008). Also, the members are protested about their disease after the occasions and told them that in future they will never going to take part in any occasions in the company. Through such massive issue have risen in recognized Agreement Centre that has already decided to mark of a bench and it is not individual about the losing guest and their complaint. Due to this situation, the brand name of the organization is taking a bad image in Australia (Dittmer and Keefe III, 2009). The GCCEC or the Gold Cost Convention Centre such as one of the finest and largest Centers of a convention in whole Australia, the company that one must take creativity to control the problem has been causing due to the inexperience hiring of manager through of the year. The making up of a reputation of the company is going down due to the negative comments of unhappy guest and to their product and service towards the guest. The main ideas for this investigation to be approved are given. (1) To recognize the full income of the company relating to the truthful information analyses if they will get loss or profit. (2) To recognize the necessity of correct system for whole procedure in conferences and occasions. (3) To recognize the necessity of to recognize the necessity of and strong team of management for the organization. (4) To develop the presentations for service of catering. (5) To create correct judgment in hiring the employee with good abilities and experience. (6) To preserve the measurement reliable of the organization through the faultless performance (Mackenzie, Cheung and Law, 2011).
Source: https://www.gccec.com.au/assets/images/media/GCCEC_Hi_Res_Logo.jpg
The first stage in a management of inventory is purchasing. It denotes to the obtaining of products and services from separate organization or agencies. The things which are purchased must have the exact quality with essential capacity at the perfect timing which equals a price of the market. Every corporation chooses the providers who can deliver them with quality products at a sensible price, Purchasing includes nearly 45% of money investment from an organization that plays an important role in the management of Inventory. The main goal of purchasing division is to progress good processes besides acceptable stock control. So, to increase high level of direction and assistance with another sector of the corporation purchasing must correctly imagine (CHRISTODOULIDOU, LEONG and RAAB, 2012).
The second and most important stage of inventory cycle is receiving. It denotes the supplied meals or foods checking from the provider. Throughout the procedure of receiving the thing is quantity, purchased, quality, and criteria about safety and if the food is accepted or reject is involved. There are many processes include in through receiving like Planning for the supply and tools for unloading (Food & Beverage Service Guidelines, 2015). Check of every products and testing for the damage issue, Refrigerated and Frozen objects temperature must recorded after checking, number of items Checking carefully, Damaged products must note under the refusal in the statement, Provide the time and date for all the items which are related to foods.
Storing denotes of appropriate storage of goods consequently, Storing is one of an important part wherever wastage is minimized and accurate use of products which is related to food can be realized (Argo, 2017). There are several things that must look after the storing process just as there must be separate space to store the food and chemical products, the food must be kept clean to prevent infection and pest, all food must be kept the distance from the walls and up from the ground. Shelves and fool must be clean.
Production is the process which is used to make the final product by using raw materials for making good quality. Several formulates don’t monitor the complete procedure or either experience work which do not have a clear experience. The organization of formulas can be done proficiently by using the classifying recipes like the produce after chopping vegetables and peeling or the cause of wastage by transfer of a best impertinence and disappearance from vessel to vessel (CHRISTODOULIDOU, LEONG and RAAB, 2012). This assistances to analyze the exact price for the saucer and make a good benefit. If the manufacturer arrangement is done methodically it could be easily profitable for the organization.
The manufacturing direct cost of the selling product which is referred to every organization as a price of goods sold. It contains the cost of the labor and products cost to produce the material. There are several ways to analyze the cost of goods services but the communal way is, to begin with, the opening stock and addition total purchases amount through the time and then subtracting the finishing stock. GCCEC or the Gold Cost Convention and Exhibition Centre has departed down in their reputation and business due to much bad feedback from their consumers and contribution from a consumer is getting down quickly (Mackenzie, Cheung and Law, 2011). The dimly trust on workers and without giving attendance for the purchase and stock checks has clues to the organization in the present condition. Just as the workers are support of the organization but for everything trusting on them that can lead to the bad situation for the organization. There are more than a few other techniques to inspire the worker fairly than giving them full liberty. There must be checking regular and update for their all activity to fixed the boundary for the company (Miller, Hayes and Dopson, 2002).
The case study displays some information that accrues the beverage and the food sales which are:
Sales of Beverage = $290,000
Sales of Food = $510,000
Cost of Selling Beverage =$112,000
Cost of selling food =$315,000
The percentage of Beverage sales and food sales cost are calculated below
$112,000
———————– X100 $290,000
Selling of Beverage = 38.62%
$315,000
———————– X100
$510,000
Selling of Food = 61.76%
So, the up facts clearly express the company has not the accurate ratio of limits. The sales of beverage and the food cost regarding the benchmarking average must be between 29% and 33%.
Equally, we can watch the up information and we can tell that both percentages of selling beverage and food are not normal (Bakertilly 2016). Though the Centre of a convention has grown up the revenue of $800,000. The percentage of food cost can be realized double than the normal ones which means there are many issues with the stock of food or in the full cycle of inventory like storing, purchasing, producing receiving, on the other side percentage of selling beverage is very low relating to selling of food where we want to increase the facilities of selling to improve more margins of profit (Mackenzie, Cheung and Law, 2011). Just as extra importance must give on the sector of food using the appropriate use of a method for examine all the records of inventory time and yet again.
The good handling of control of stock indicates towards the margin of profit. There can be several struggles done to preserve the benchmarking level for the organization. Just as in that case study just building up the revenue is not vital at the similar time of satisfaction of consumer must be look out for long term maintaining the relationship (Liu, Yu and Lin, 2012). There are a number of methods which can be realized in demand to preserve the organization standard level and the list is (1) the list of the market must be ready in order to search the accurate provider making a database. (2) The management of recipe must be monitored in decreasing order of cost control and expenditure. (3) Reporting must be ready on yearly, monthly, weekly, daily basis, therefore, it is a perfect fact for the cost of beverage and food can be measured. (5) We can find out the variability of beverage and food which is controlled by the products of control software to link with the system of POS which can inform all information about sales and stock. (6) There must be correct choice of candidate for the exact situation, therefore reputation of that organization residues constant. It is so important to have decent abilities for the storage like the refrigerator, temperature control, and clean shelves so to maintain the wastage prevention is needed. .Also, to avoid activities of pilferage and theft, all the workers should be completely worthy of trust and trained (Food and beverage control, 2017). Additionally, to make sure that all products still occur and in good condition to supply, the manager of beverage and food should always be checked the area of storage all times. The best run-through a restaurant or accompany procedure is control beverage and food system. It supports to acquaint with and gives the best information from development flow of cash to control of stock efficiently. Similarly, it supplies the managing issue related with finance, the best way of menu development and to make accurate decisions. The accurate planning and system control on beverage and food are monitored the organization can run easily with the margin of good profits. The technologies implementation which can modernize the list check automatically must be done with keeping order easy process in business (FOOD & BEVERAGE FACILITIES, 2017).
Conclusion:
GCCEC or the Gold Cost Convention Center is in front of several issues in their regular function and events as the management of the organization take on a new beverage and new food manager who have a short knowledge and experience for maintaining the operation methodically for which the percentage of beverage and food rises up to 38.62% and 61.76% respectively. Also, various feedback which is negative from the consumer which is received by the management for participating in the function. All this problem is occurred due to single inventory procedure of cycling that had an issue and employer does not receive any introduction or training about the storage system or purchasing control. Therefore the manager of beverage and food never tested the recorded in all the stage and only waited for the final result. Through all the research due to inexperience manager, the problem occurred. There for various proposal are given for the each part of the report including the inventory cycle which is the vital duties in all the stage to recover it. Similarly, General Manager is recommended with training and skill education and the combination of three to understand the employee and also to understand their proper duties and also how the industry can be controlled and also solving the department problem that occurred. So the manager of the company needs to be well trained for the better future of the company and also by giving a proper revenue by the process of controlling.
References:
Argo, S. (2017). The 3 C’s of Food & Beverage Inventory Cost Control. Inventory Control. [online] Available at: https://www.hftp.org/i/downloads/CHCC15InventoryControl.pdf [Accessed 26 Apr. 2017].
Bakertilly, 2016,Restaurant Benchmarking ,viewed on 2 May 2016,https://www.bakertilly.com/uploads/restaurant-benchmarking.pdf
CHRISTODOULIDOU, N., LEONG, G. and RAAB, C. (2012). Strategic Sourcing in the Hospitality Supply Chain. Journal of Foodservice Business Research, 15, pp.143-155.
Dittmer, P. and Keefe III, J. (2009). PRINCIPLES OF FOOD, BEVERAGE, AND LABOR COST CONTROLS. 9th ed. [ebook] JOHN WILEY & SONS, INC. Available at: https://docshare04.docshare.tips/files/31451/314513043.pdf [Accessed 26 Apr. 2017].
FOOD & BEVERAGE FACILITIES. (2017). Think Kentucky. [online] Available at: https://thinkkentucky.com/kyedc/kpdf/Food_Beverage_Facilities.pdf [Accessed 26 Apr. 2017].
Food & Beverage Service Guidelines. (2015). Virginia tech. [online] Available at: https://campuslife.vt.edu/content/dam/campuslife_vt_edu/assets/docs/ep_foodbeverageservice.pdf [Accessed 26 Apr. 2017].
Food and beverage control. (2017). 1st ed. [ebook] Food and Beverage Management. Available at: https://ebook.nscpolteksby.ac.id/files/Ebook/Hospitality/Food%20and%20Beverage%20Management%20(2008)/Chapter%208%20-%20Food%20and%20Beverage%20Control.pdf [Accessed 26 Apr. 2017].
Liu, Y., Yu, R. and Lin, X. (2012). Food Supply Chain Safety Risk Prevention and Control: Based on the Behavioral Perspective. Journal of Service Science and Management, [online] (5). Available at: https://file.scirp.org/pdf/JSSM20120300004_66184735.pdf [Accessed 27 Apr. 2017].
Mackenzie, M., Cheung, C. and Law, R. (2011). The Response of Hotels to Increasing Food Costs due to Food Shortages. Asia Pacific Journal of Tourism Research, 16(4).
Miller, J., Hayes, D. and Dopson, L. (2002). Food and Beverage Cost Control. John Wiley & Sons, Inc, [online] 2. Available at: https://lib.dtc.ac.th/ebook/Hotel/Food%20and%20Beverage%20Cost%20Control%20(2nd%20Edition).pdf [Accessed 26 Apr. 2017].
Poulston, J. (2008). Rationales for Employee Theft in Hospitality: Excuses, Excuses. Journal of Hospitality and Tourism Management, 15, pp.49-58.
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