- The Royal Conference and Banqueting Centre
The Royal Conference and Banqueting Centre
The following write up is the design of a new conference centre
called 'The Royal Conference and Banqueting centre' and is
centrally located in the heart of London. This banquet hall and
restaurant has the capacity of holding more than 300 people at any
time and has a good capacity kitchen facilities with excellent
staff and chefs with good experience in serving food from different
Keeping the customer's health and safety in mind all employees
must follow the health and safety rules and they must be in context
with the vision of the company. It's the organisation's duty to
provide safe and secure environment. The health and safety rules to
be followed by the employees are
- All employees must wash their hands up to the middle of their
hands with the soap provided. They must wet their hands first with
warm water provided then apply soap and wash it clean. Then they
must air dry their hands. Every employee must wash their hands
every half an hour.
- No employee is allowed to touch food or the material to make
food dishes with their bare hands. Always use the right food
handling procedure to prevent contamination. To handle food all
employees need to use the spoons or tongs provided. To prevent
contamination leading to ethical issues, all vegetarian food must
be handled with equipment and tools marked in Green colour. In
certain circumstances touching of food may become inevitable and in
such cases always use plastic gloves provided. Once the use is over
the gloves need to be dropped in the waste bin to prevent
- All employees are provided with manual handling training. The
posters explaining manual handling are displayed at every section
of the delivery and kitchen areas.
- When there is a spillage on any part of the conference centre,
immediately one staff member must stand at the location of the
spillage and prevent any other person to walk through the spillage.
Next they need to call the other member of staff for assistance.
The other member of staff must immediately get a mop and a bucket
along with a "Danger" sign clearly indicating the spillage area and
then perform a clear up.
- The COSHH assessments must be up to date and a copy of the
assessments must be placed in an accessible area. All employees
must be aware of dangerous chemicals used in the company. Chemicals
such as degreasers are used for cleaning purposes.
- All employees must be trained to fire evacuation procedures.
They must be trained to use the fire alarm and also fire
extinguishers. All employees must also be made aware of dangerous
machines such as compactors, heaters, stoves, high temperature
plates, microwave and ovens. They need to be trained to use
- At various places in the conference centre there are fire
extinguishers placed to prevent the hazard of fire. All the staff
must be trained to use a fire extinguisher.
Conclusion: This write-up is the basic design
of a food production unit and a conference centre and a banquet
hall that effectively serves more than 300 people under two modes
of operation. Also suggestions have been presented for effective
working of the conference centre in an efficient and cost effective