Food Safety Management Systems (pdf)

Added on - 21 Feb 2021

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Food SafetyManagement
Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................3P1 : Different food supply chain approach and key stakeholders ion the process......................3P2 : Principles of effective procurement and sourcing processes in food service operation......4M1 : Analysis of range of different food supply chain approach and procurement strategies...5TASK 2............................................................................................................................................5P3 : Application of different tools to support effective management strategies.........................5P4 : Different management practices that support successful business operations....................7M2 : Critical evaluation of management tools and practices that support business operations..7D1 : Recommendations to support management practices.........................................................8TASK 3...........................................................................................................................................8P5 : Ethical practices in specific food service organisation and its impact on business success8M3 : Analysis of various ethical practices in specific food service organisation.......................9D2 : Critical analysis of ethical practices in food services........................................................9TASK 4...........................................................................................................................................9P6 : Assessment of management practices within specific food industry using performancereview techniques........................................................................................................................9P7 : Recommendation and alternatives to improve performance.............................................10M4 : Appropriate management solutions to address shortcomings.........................................11D3 : Justification of the recommendations to resolve organisational challenges....................12CONCLUSION..............................................................................................................................12REFERENCES................................................................................................................................1.........................................................................................................................................................1
INTRODUCTIONFood safety is a growing concern as various health issues has been emerging due toconsumption of contaminated food. Due to changing food habits, globalisation of food supply,catering to a large population etc. food safety became an important concerns on which variousorganisations are actively taking part. Also the consumers are more aware and concernednowadays which is why the management of the food industry is self-conscious to providehealthy, safe and fresh food to their customers. To understand more about food safety a UKbased restaurant Bella Italia is taken into consideration. This report helps to understand the foodsupply chain, the key stakeholders in the process of food supply, the processes of procurement& sourcing and various ethical practices that helps the business to operate effectively. In the nextpart of the report, Zizzi restaurant is considered to assess various management practices that areused in providing food services effectively.TASK 1P1 : Different food supply chain approach and key stakeholders ion the processFood services industry includes various activities and different functions such aspreparing, serving food etc. for which various attributes need to be considered by the serviceprovider. To make the offerings different then other food suppliers diversified factors areconsidered by the restaurants(Ahmad and et. al., 2017). An overview of which is given below :Fine and casual dining: Fine dining is associated with better and unique ambienceand expensive food options whereas casual dining restaurants offer comfortableambience with economically prices food options. The selection of the type of servicesdepends upon the market segment that is been targeted.Fast food and take away: Fast food is generally handy food which is produced in bulkand provided to the customers through the take away outlets which means that they doesnot offer sitting area to have food. This is prevailing services in the industry as youthprefers more of fast food.Pop-up food services: These are the services which are offered through mobile kitchenor restaurant such as food trucks which are of short term nature. This is suitable whenoption in menu is limited and chef wants to show their specialisation(Dani, 2015).
Themed food services: Themed food services are based on specific theme or conceptwhich is used to attract the consumers. This can be achieved by developing suchambience through architecture, decor, effects etc.Planning of product range depends upon the target segments which food supplier want tocater and accordingly the suppliers will be determined(Moghaddam, 2015). Also the range ofthe product can be determined on what the brand and theme of the organisation signifies.Different food supply chain approaches: The supply chain depends upon the scope and motiveof food supplier which can be short term or long term. The food supply chain can be temporal,spatial, associational and demand based. Also food supply chain can be face to face, proximateor extended. This depends upon nature and the scope of services offered.Role of stakeholders: Various stake holders in the food supply chain are farmers, machineryservice providers, staff that includes chef, waiters etc., importers, policy makers and many morethat depends upon the supply chain. They facilitate the operation by ensuring the supply of rightproduct on right time. Government facilitates policy which ensures safety of food and supplies atall level(De Boeck and et. al., 2015).P2 : Principles of effective procurement and sourcing processes in food service operationFood service is dependent upon the supplies on the time in right quantity which can bedone planning of procurement and sourcing processes. This helps the services providers toincrease their profits by managing the supplies which will save cost.Procurement processes :Purchase order chart and specifications: Before procurement a purchase order isbeing prepared in which all the product which is to be purchased are included with allthe specifications that are required for delivering the services. This will reduce the costof the company as they will procure only the required quantity and goods.Identification of the factors that affects the prices: Various factors that affect theprices and quality need to be identified as it will affect the budget for procurement.Such factors are season, weather, commodity prices, cost of transportation etc. Allthese factors may increase the prices of the raw material which affect the funds soavailable with the organisation.Suppliers Credibility Check and Approved suppliers list: Creditability of thesuppliers need to be checked to ensure the delivery on the right time. Also to be ensure
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