Food Safety Management: Assessment, Recommendations, and Solutions

This study assesses management practices, recommends alternatives, and proposes solutions to improve organizational performance in food service operations. It covers controlling and monitoring quality, evaluating and monitoring programs, and justifying recommendations. The study also discusses challenges faced by the Tamarind Restaurant and how to apply Kotter's 8-step model to address them.

FOOD SAFETY MANAGEMENT

Table of Contents
INTRODUCTION................................................................................................................................3
ACTIVITY 2........................................................................................................................................3
Assessing management practices within Tamarind Restaurant, using varied performance............3
Recommending and producing management alternatives for improvement in performances
including the implementation plan..................................................................................................3
Proposing management solutions in addressing shortcomings within Tamarind Restaurant food
service operation using management tools and performance review techniques............................4
Justifying recommendations in resolving organizational challenges, applying measurement tools
for monitoring implementation plans for improved performance within a given food service
organization......................................................................................................................................5
CONCLUSION....................................................................................................................................6
REFERENCES ....................................................................................................................................7

INTRODUCTION
The study will explain assessment of management practices by using performance review
techniques, recommendations and alternative options to improve organizational performance.
ACTIVITY 2
Assessing management practices within Tamarind Restaurant, using varied performance
Customer review method-
By using this method management may collect the reviews by all the customers, and should
consider their reviews for further betterment of the restaurant's performance.
Establish standard labelling system:
All the supplies and ingredients should be perfectly labelled so that the concerned
employees could easily configure what they want, and it saves their time.
The shelves and storage should also be labelled so that kitchen authorities could easily collect
things, and it helps to figure out the ingredients which are running short and needs to be stocked.
Follow standard operation procedure:
It consists of step by step guidelines compiled by restaurant to facilitate the workers in
carrying out routine operations. For example: personal hygiene- this covers the criteria to use
gloves while cooking and covering their head to avoid any hair in the dish, properly clean utensil's
usage, etc.
Mystery guests:
This includes arrival of trained observers who arrives as guest and take observation
regarding the quality of dish, time taken in delivering, and overall presentation, attitude of the
waiter and other management staff towards customers.
Considering all these things giving the rating to the restaurant about its performance.
Audit:
It comprises systematic inspection of restaurant typically by a autonomous body.
Environment health check:
Carried out by environment officer, in order to decrease health and safety related hazards.
Recommending and producing management alternatives for improvement in performances
including the implementation plan
Trained Employees:Excellent customer service is the requirement of any business, with relation to
restaurant, It is mandatory to have trained employees to help the customers experience best dining
service.
Perfect coordination and communication between all staff members:This helps in smooth
business operation as, the coordination kitchen staff and wait staff will surely ensure timely

services.
Assure accurate waiting time:As time-lag plays a major role in ruining the customers experience,
therefore waiting times should be accurate.
Acknowledge customer's complaint's: If somehow the customer seems unsatisfied, they should be
allowed to voice their concerns, and make sure to resolve them, or ensure them that next time they
won't get to experience such things.
Implementation:
it is the responsibility of the owner to offer training programs in order to have trained workers this
could be reflected as:
 Dinner should be served and cleared from the left side, and drinks and water should be
refilled from right side.
 Staff members should behave politely.
Coordination helps to achieve systematic functioning of Restaurant. Like for example if one
employee is assigned for taking order, and other for ticketing and making sure that the order reaches
to the wait staff.
Specific wait timings will keep the customers calm and patient, and some mode of entertainment
should be there at waiting halls for entertainment of customers.
By addressing customers complaints and grievances restaurant can get the overview about what
service they need to improve.
Proposing management solutions in addressing shortcomings within Tamarind Restaurant food
service operation using management tools and performance review techniques
Controlling and monitoring quality of food service:quality check of the raw commodities that are
purchased to cook various dishes should be monitored, so that the standard of the restaurant is
maintained. Raw materials should only be purchased after proper quality check making the use of
technological advancement(Ko, W.H. and Kang, H.Y., 2019.).
Standard specifications should be kept in consideration for example: specification of brand, grades
of meat(Nixon, P. and Fournier, B., 2017).
 Use of thermometers to ensure perfect results.
 Proper sanitization and cleaning of all equipments.
 Use of gloves, and chef caps to maintain hygeine.
Evaluation and monitoring of programmes, policy, strategy, themes, for controlling the restaurant's
performance, it could be achieved by following means:
 Customers Feedback
 Audits, and Environment health checks
 Regulatory inspections

 Mystery guests
Proper coordination between the staff, ensures quick service, therefore proper
communication should take place. It maintains a happy work environment and results in quick and
managed service to be delivered.
There are preconceived expectation of the customers before they visit the restaurant. Both
delivery and food are essential in delivering excellent experience to the customers in order to
ensure their satisfactory experience.
Proper training should be given to staff to upgrade their knowledge and become more
perfect professionals to deliver best dining experience.
Justifying recommendations in resolving organizational challenges, applying measurement tools for
monitoring implementation plans for improved performance within a given food service
organization.
Organizational challenges-
Shortage of Quality staff: Managerial sstandard specificationtaff, trained chefs and other
supporting staff is found in abundance but when we look for efficient and high quality staff, it
somehow lacks because in high quality big restaurants, it is required to keep highly qualified and
trained professionals to offer best experience to customers(Lepkowska-White, E., 2017).
Adequate capital: while setting up restaurant business, Owners should make sure that they have
adequate capital to meet the expenses of the restaurant in its initial year.
Keeping up with market : In order to make the restaurant stand out from the rest, one should
conduct a survey before setting up his own, and have a overview that what all is being offered in all
other restaurants, what customers demand the most, Ko, W.H. and Kang, H.Y., 2019. Effect of
leadership style and organizational climate on employees' food safety and hygiene behaviors in the
institutional food service of schools. Food science & nutrition, 7(6), pp.2131-2143.
Applying Kotters 8 step model in context of tamarind restaurant(Laig, and et.al. 2021.).
 Create urgency: This implies that change is necessary, and it could only be achieved when
75% of employees are convinced that change is necessary. Change could be in terms of
providing training to employees.
 Building a coalition: In this a leader is required to understand the need of change and
implement plans according to it.
 Creating vision: Visualizing their restaurant and expressing their vision in written form,
having an appealing value to it.
 Communicating the vision: human psychology needs communication to initiate their
actions. Therefore, the vision should be communicated convincingly and powerfully.
 .Removing obstacles:whenever the journey to change begins there are 2 obstacles in

between-first, the employees who are against it, secondly the old system. These two
obstacles must be removed in order to proceed with the change.
 Create short-term goals: Leaders must create short term goals, and reward the employees on
completion of those goals.Lepkowska-White, E., 2017. Exploring the challenges of
incorporating social media marketing strategies in the restaurant business. Journal of
Internet Commerce, 16(3), pp.323-342.
 Build the game: Based on short term goal achievements, employees must be focused on long
term/ real change which is real and impactful.
 Institutionalise change: according to this last step, Leaders play major role to mould the core
value of organisation, as they support it and make it happen.
CONCLUSION
From above analysis, it has been concluded that organization has achieved set aim and
objectives by using different effective tools. It has conducted ethical practices that contrivuted to
enhanced productivity and build good brand images in the sector. Ko, W.H. and Kang, H.Y., 2019.
Effect of leadership style and organizational climate on employees' food safety and hygiene
behaviors in the institutional food service of schools. Food science & nutrition, 7(6), pp.2131-2143.

REFERENCES
Book and Journals
Laig, and et.al. 2021. Change Management Process in a Mining Company: Kotter’s 8-Step Change
Model. Organization. 5(3). pp.31-50.
Nixon, P. and Fournier, B., 2017. Assessment, Testing and Specification. In Alkali-Aggregate
Reaction in Concrete: A World Review .(pp. 33-61). CRC Press.
Ko, W.H. and Kang, H.Y., 2019. Effect of leadership style and organizational climate on employees'
food safety and hygiene behaviors in the institutional food service of schools. Food science &
nutrition, 7(6), pp.2131-2143.
Lepkowska-White, E., 2017. Exploring the challenges of incorporating social media marketing
strategies in the restaurant business. Journal of Internet Commerce, 16(3), pp.323-342.