Swot Analysis of Catering Service Essay Example

Swot Analysis Of Royal Host Catering Service And Event Managers Strength:

Procurement:

• guaranteed ingredients for menu preparation
• price control and quality assurance
• Manage and prevent wastage.

Maintenance:

• Quick response to breakdown or emergencies Investment:
• Control of expenditure, profit re-invested into office mess Network:
• Create cluster to access nearby offices, running canteen in PSTC, City Grammar School Canteen.

Opportunity:

• Introducing catering service to women’s club. If there is any upcoming event then follow it. Freedom to develop service, implement change.

Diversity:

• freedom to plan, negotiate choice, prices and quality with suppliers, to source local produce and address food miles (local garden markets), more opportunikties to link and inform curriculum

Extended Services:

• freedom to promote extended services provision, after AZFAURD9 (royal host providing lunch to this company) lunch, do outside catering, engaging with public
• Time to plan and increase staff hours or salaries.

Participation:

• implement
  ...

  effective policies, e. g. ater, packed lunch, tuck shop, breakfast club.

• Freedom to diversify and promote usage of kitchen and access to kitchen facilities.

Threats:

• Competitors companies are big & strong giants like gourmet catering service, Deewan catering
• Economic downturn, high rate of inflation

Natural disaster

Finance:

• Cost of training, fire, food hygene, safety, first aid
• Staff absence and loss of staff and commitment

Environmental Health:

Food poisioning Capacity:

• Increased numbers wanting mess meals impact on dining room.

Weakn Esses:

Financial Control:

Risk if miscalculated business plan, equipment, (new equipmen t, beakdowns, replacements) increased cost (food , staff, utility bills)

Technical Issues:

• Initial lack of expertise in food specifications, loss of expertise of menu development, training of legal requirements for a food preparations area, satisfy hygiene etc.

Communication:

• Keeping up to date with new food standards, takes more time/commitment from staff members
• Risk, if leadership within the offic