Introduction
The catering industry has from research been found to be one of the industries most sensitive to changes, may they be external or internal. When making any form of changes in the industry therefore, it is important to look at the resulting effects they will have to the business. As the catering manager to our hotel that is changing form using traditional cooking methods to more advanced (the use of microwaves) I have the duty of informing all the concerned people about the change.
To begin with, it is important to inform all members of staff concerning the change. These are the most important people to know because they are the ones directly involved in the food production and service activities. It is easy to communicate to the staff members since various channels of communication can be used, for example the daily briefings before and after work and also through the use of memorandums. These can be posted at the notice boards and in their places of work. The importance of informing them is first to ensure that all the staff members are conversant with the new equipment-microwaves and can therefore use them with ease. Secondly, it is important to keep members of staff posted with the lasts changes in their work environment. This gives them a sense of belonging and appreciation (McCabe, 2008).
The other most important people to inform about the change are the customers themselves. They can be informed through the use of pamphlets which will be placed within the hotel premises, or at the front office, and the restaurant’s official website too. Customers are always concerned about the food they eat and for health reasons; most of them will want to know how the food is being prepared. Secondly, the use of pamphlets will also double up as a marketing strategy for the hotel and the new cooking methods to be used (McCabe, 2008). The use of microwaves is a faster method of cooking and therefore it will attract and serve more customers because more food will be prepared per given time.
It will also be important to inform raw material providers and all other stakeholders concerning the change, and this too can be achieved through the use of pamphlets and the restaurant’s website. This will help them know the material the will be required to provide. For example if gas was previously being used, using microwaves will therefore mean that there will be less gas required, and gas providers should be informed (McCabe, 2008).
Improvements
The change from use of traditional cooking means to modern means such as the use of microwaves is important because it is a fast and efficient method of food preparation. This means that more food will be prepared at per given time comparing to the use of traditional methods. Secondly, the use of microwaves is more hygienic compared to the traditional means. This therefore enhances good health and reduces cross-contamination of bacteria such as bacillus and E. Coli from raw to cooked food. The use of microwaves will therefore have an upper hand it offering quality services to clients and also ease the staff members’ work. I will continue improving the services quality by educating my staff on how to handle these new appliances and teach them how to use them to get best results (Smith, 1999).
Quality improvement
To improve on my services’ quality, I will ensure that every appliance’s handler is well conversant with its functions and knows how to handle it, for best results. Servicing the microwaves will also ensure and enhance their handlers’ safety and also maintain high hygienic standards. It will therefore be a priority too (Smith, 1999).
The use of microwaves will improve the food’s quality, cooking speed and also efficiency in food production. This will enable the restaurant to keep up with the competitors.
Works cited
McCabe, S. 2008. Marketing communication in Tourism and hospitality: concepts, strategies and Cases. Oxford: Butterworth-Heinemann.
Smith, M. 1999. Microwave cooking for one. New Orleans: Pelican Publishing.
