Food Service Management Report: Supply Chain and Strategy

This report delves into the intricacies of food service management, focusing on the operations of The Five Field Restaurant. It begins by examining various food supply chain approaches, including pull and push strategies, and identifies key stakeholders such as farmers, processors, and consumers. The report then analyzes procurement strategies, emphasizing the principles of accountability, fair dealing, and transparency. It assesses different analytical tools like SWOT and PESTLE analyses to support effective management strategies. Furthermore, it discusses management practices that support successful business operations, particularly human resource management, cost management, and rota management. The report also explores ethical practices in organizations and their impact on overall business success. Finally, it proposes management alternatives and an implementation plan to address shortcomings and improve performance within the food service sector, using various management tools and performance review techniques. The report concludes with recommendations for The Five Field Restaurant to enhance its supply chain, procurement, and overall business performance.

FOOD SERVICE
MANAGEMENT

Table of Contents
INTRODUCTION ..........................................................................................................................4
MAIN BODY...................................................................................................................................4
P1. Examining range of different food supply chain approaches and highlighting key
stakeholders in the process...........................................................................................................4
M1. Analysing a range of different food supply chain approaches and procurement strategies. 6
D1. Justified recommendations to support management practices and strategies for better
business performance...................................................................................................................6
P2. Principles of effective procurement and sourcing processes for a food service operations. .6
P3. Assessing the application of different analytical tools for supporting effective management
strategies......................................................................................................................................7
P4. Discussing the different management practices that support successful business operations
......................................................................................................................................................9
M2. Evaluating management tools that can support successful business operations in food
service firms...............................................................................................................................10
P5. Discuss the ethical practices in organizations and also the impact of such practices on the
overall business success.............................................................................................................10
M3: Analysis of varied ethical practices in food service organization and its effect on overall
business success.........................................................................................................................11
P6: Assessment of management practices in selected food service operation with the
application of performance improvement techniques................................................................11
P7: Recommend and produce management alternatives to improve performances including an
implementation plan...................................................................................................................13
M4: Appropriate management solutions for addressing shortcomings in food service sector
using management tools and performance review techniques...................................................14
CONCLUSION..............................................................................................................................15
REFERENCES..............................................................................................................................16

INTRODUCTION
Food service management is the activity to provide food and beverages to the customers
by fulfilling their desires and delivering satisfaction in effect cost way. It is a professional
approach with special skills and knowledge in food service operation from where a good quality
service and food can be delivered to the people. The Five Field Restaurant is a modern British
restaurant with rare herbs and seasonal produce which is situated in London, UK. In this current
report, it will illustrate the best practices for the business on the sourcing and procurement
processes from where the appropriate outcome can be received.
The report will cover up range of different food supply chain approaches and key
stakeholders along with principles of effective procurement and sourcing processes (Dotoli and
et.al., 2020). Along with this, it will evaluate the application of different analytical tools and
management practices that supports successful business operations with explaining the
importance of ethical management for overall business objectives. In addition, the report will
perform an improvement plan for organizational challenge within a food service organization.
MAIN BODY
P1. Examining range of different food supply chain approaches and highlighting key
stakeholders in the process
Food supply chain is the process that describes how food from a farm ends up on the
tables of the restaurants. Food service management is a professional business which is adopted
by the people in the society and able to earn the effective outcome by the appropriate
management of the service (Zhyluk and et.al., 2021). However, there are different types or
ranges of food supply chain approaches which are adopted by the restaurant to run their business
in successful manner.
Pull and Push in food supply chain

In this supply chain approach, both movements of food and money are facilitated. It is a
kind of strategy which is useP1. Examining range of different food supply chain approaches and
highlighting key stakeholders in the process
Food supply chain is the process that describes how food from a farm ends up on the
tables of the restaurants. Food service management is a professional business which is adopted
by the people in the society and able to earn the effective outcome by the appropriate
management of the service (Zhyluk and et.al., 2021). However, there are different types or
ranges of food supply chain approaches which are adopted by the restaurant to run their business
in successful manner.
Pull and Push in food suppld by the restaurants to fulfil the demands of the consumers and can
boost up their sales by the appropriate management of the supply chain. Under a pull supply
chain, customer demands derives the process and push strategies are driven by long-term
projections of customer demand. In common, producers pull money and consumers push money
to facilitate the movement of money from consumers to producers.
Farm to Fork
Farm to Fork is a kind of supply chain approach which describes the entire process of
making the raw materials to food in the restaurant. It is a transition to sustainable food system
from where the food service business can be able to run in effective and successful manner. In
this process, a farmer grows seeds and crops which transit into the raw materials which is used
for the food making process (Yuan, 2022). After, the agricultural process the raw materials are
supplied to the retail stores and somewhere directly to the restaurants from which the food can be
cooked by keeping focus over the safety and hygiene as well.
Accordingly, supply chain process is a huge process which is required to be understood
and adopted by the Five field restaurant to handle the supply chain management in definite
manner. In this process, there are some key stakeholders who play an important role in the
logistics distribution who are Farmer, processor, transportation and storage and at last to
consumer. These stages clearly describes that for the food service management the process

initiates with farming, then processing and transporting and storing the materials where at last
stage the food is provided to the consumers.
M1. Analysing a range of different food supply chain approaches and procurement strategies
To run any kind of business it is important for an individual to identify and adopt some
appropriate strategies and approaches from where they can enhance their organizational
effectiveness. Accordingly, in food service management business Five Field restaurants has need
to adopt suitable supply chain approaches and procurement strategies such as focusing on
integration, operations, purchasing and distribution factors. Also, the restaurant has to focus on
cost reduction areas and risk management plan from which they can increase their profitability.
D1. Justified recommendations to support management practices and strategies for better
business performance
The Five Field Restaurant has been recommended to adopt and create a risk management
plan from where they can be able to be aware of the risks in the business areas from which the
alternative plan can be useful at that particular situation (Heinis and et.al., 2022).
P2. Principles of effective procurement and sourcing processes for a food service operations
Procurement management is the strategic method which is used by the companies to manage and
optimize the organizational areas. In other words, it is a method to settle down the entire process
of supply chain management of the flow of goods and services from where the appropriate
outcome can be obtained. In this process, it is important to provide quality goods, services from
preferred vendors within stipulated budgets before the deadline. However, the Five Field
Restaurant have to focus and adopt this type of effective principles of procurement strategies and
which includes the key factors which are described below:
Accountability: In a food service management, it is important for the business to adopt and
implement the awareness of principles for the effective results such as accountability where
effective mechanism must be in place in order to identify and resolve the issue of procurement

risk and expenditures.
Fair dealing: In supply chain or procurement process, the Five Field restaurant follows the
principles of fair dealing where suppliers are treated in fair manner without any kind of
discrimination and protects the confidentiality as well (Ma and et.al., 2021).
Transparency: Transparency is one the most important principle which needs to be considered
by the business people and organizations. There should be openness and clarity on procurement
policy and its delivery for the betterment of the food service management business.
Principles of Sourcing processes
Ethics: In any business, processing process as well it is important to follow and practise the
ethics of the business from where the appropriate outcome can be achieved. The Five Field
restaurant always takes care of these kinds of principles and work in fair, trustworthy and honest
manner.
Competition and collaboration: Strategic use of competition and collaboration is the best
approach to manage the supplier relationship where they can finely encourage the innovation and
efficiency in appropriate manner. The restaurant has to collaborate with their suppliers in
effective manner.
P3. Assessing the application of different analytical tools for supporting effective management
strategies
Operation management is the administration to manage the business practices to create
higher level of profitability and successful outcome which creates the good image of the firm and
enable them to grow and develop (Lysons and Farrington, 2020). In business environment,
internal and external business should be known where The Five Field restaurant assess the
different analytical tools for supporting the management strategies.

Swot analysis
Strength
The Five Field restaurant have unique menu
which helps them to attract and influence
maximum number of customers at their place.
Along with this, they also consider decor,
ambience and environment which is very
attractive and natural which makes the
customers to come and visit the place again in
future times.
Weakness
Restaurant is a food service management
organization who should provide the good
services to the customers so that they do not
have to wait for longer time (Habibi and et.al.,
2019). Along with this, the prices of the menu
food is quite expensive for some special and
unique items which can consider in weak area.
Opportunity
A restaurant business always have to keep the
menu items in such a way which can attract the
customers whereby offering them a heavy
discount on occasions provides a great
opportunity to The Five Field.
Threat
Due to high prices and competition in the
market can lead the firm to have threat.
Pestle analysis
Political
The Five Field Restaurant always follows and
practices the government policy such as health
Economical
Restaurant industry is growing and developing
in effective manner from where fluctuation in

and safety which ensure them to get positive
results (Ottou and et.al., 2019).
tax rate can impact the business and prices on
the menu.
Social
Social factor highlights the demographical area
where restaurant business increase providing
the ready-made food services as desired by the
people and customers.
Technology
The Five Field restaurant uses CCTV camera
and accepting technological payments for
generating greater revenues by delivering the
essential services to the customers.
Legal
All the food quality and hygiene is maintained
with the restaurant as per the laws and
legislations made by legal structure and Food
administration.
Environment
Restaurant is keeping focus on the cleanliness
and hygiene which encourage their business
growth.
P4. Discussing the different management practices that support successful business operations
To support the business operations, it is important for the firm to understand and adopt
strategies which can improve the organization performance along with providing appropriate
satisfaction to the customers and employees as well. Human resource management is one the
best department at the business enterprise who is responsible for managing and providing the
satisfaction to the people at the workplace in order to achieve set goals (Lemar, 2018). The Five
Field Restaurant human capital is vert talented and effective as they keep their focus on staffing,
training and development, motivation and maintenance of the employee at the place. They also
focus on customers where they implement the cost management strategies and rota management

in food services in order to support successful business operations.
M2. Evaluating management tools that can support successful business operations in food
service firms
The Five Field Restaurant majorly implement the cost management strategies at their firm
from where the appropriate outcome can be received and can finely record the expenditures and
earnings of the restaurant business in definite manner (Levon, 2019). Along with this, a rota
management system is also very efficient and supportive in food service areas as it is a ratio that
helps to measure company's earnings before the tax given and calculate the actual income from
the business operations whereas these tools helps The Five Field Restaurant to support their
business successfully.
P5. Discuss the ethical practices in organizations and also the impact of such practices on the
overall business success
Ethical practices generally contribute to each and every organization productivity simply by
minimizing losses, establishing customer loyalty, creating trust with suppliers, and also by
maintaining a successful and effective team of employees (Manzi, 2021). The restaurant industry
as serves or provide services to many people every day, so particularly ethical culture is very
important for restaurants as well as customers. So there are following ethical practices in the
organization:
Providing higher quality ingredients:
As more customers are non eager generally for good and better ingredients, particularly when
they are pay more for food quality. This means that free range, real as well as organic. So by
offering and providing ingrediencies as well as less fluff, the restaurant not only improve their

business performance and make more business, but even they can also charge more prices, so it
win -win situation for everyone, as customers have good food and the business also have good
brand image.
Paying attention to employees and customers:
A common theme between restaurants who are generally reaching more ethical culture that is
listening to customers and the employees. Its not means that they have to listen only what they
need or required but also they have to pay attention particularly when there is something wrong.
Having transparent supply chain is also important. Because people generally care where the food
comes from as well as the restaurant is also starting to take such note. So its ethical practices that
the organization must use good quality food.
M3: Analysis of varied ethical practices in food service organization and its effect on overall
business success
The term ethics is a key concept that entails the meaning of what is right and wrong
followed by a set of keen principles attached to it within the spectrum of which professional or
business activities must be done. The same goes for the conceptual framework of ethics and
morals in the specified food service organizational sector, in this case the Five Field British
restaurant. The theoretical model of business ethics is also practically applied in this sector by a
careful consideration of existential relationships between customers, employees, stakeholders,
and the managerial personnel among others. This code of workplace ethics needs to be minutely
followed and respected as it casts quite a strong and impressionable image on the behavioural
tendencies of those involved in fulfilling the desired business objectives (Dacin and et.al., 2022).
P6: Assessment of management practices in selected food service operation with the application
of performance improvement techniques
The art of management techniques in the professional workspaces such as that of the
chosen Five Field restaurant belonging to the food and beverages servioce sector plays a very
vital role in the effective and efficient use and allocation of resources. It not only helps in