Food Safety Management Systems - Ledbury restaurant

FOOD SAFETY MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
An introduction to an overview of different food service context:..............................................1
Principle of effective procurement and sourcing process for a food service operation...............2
Range of different food supply chain approaches and procurement strategies enhancing
organizational strategies. .............................................................................................................3
Analytical tool in food context....................................................................................................4
Management tools and practices to support successful business operation in food service
organizations................................................................................................................................5
Recommendations supporting management practices and strategies enhancing effective
business operations......................................................................................................................6
Ethical practices in Ledbury and their impact on overall business..............................................6
Various ethical practices in food service organizations impacting overall business...................7
Ethical practices in food service impact on overall business.......................................................7
Assessment of management practices along with operational performance of organization......8
Recommendations for improvement along with strategies to resolve issues and boost
production and productivity.........................................................................................................9
Implementation plan for applying solution in Ledbury.............................................................10
Metrics for monitoring and evaluating plan...............................................................................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
An introduction to an overview of different food service context:
Food safety management may be defined as the process of the preparing, handling!
and storing the food in the good condition or best way food safety is very important for
everyone. it refers to the proper management of food from cooking to storing and preserving
food to protect people from foodborne illnesses. These foodborne disease is caused by bacteria,
fungi and virus. Food services refers to those business responsible for any meal responsible for
food prepared outside the home. There are the different food services in the ledbury restaurant of
the UK. mainly there are two types of the food services - cart and banquet. Cart services is the
common food service of the ledbury restaurant of UK. Peoples are very familiar to cart food
service it is because there services is most used in every fine dinning restaurants or hotels of the
uk. during these service the food is prepared on the table side of the ledbury restaurant. Banquet
food service of the ledbury restaurant under which platters of foods are prepared in the kitchen
of the ledbury restaurant, foods are served by the platers to the table of the customer with using
two large forks in his/ her hands. Servers always start serving from the left side. Soup in the bowl
, salad dressing are examples of banquet service of the ledbury restaurant. Under the butlered
service foods are presented on the trays(Schmelcher and Loessner, 2016).
Food supply approaches
Short food chain approaches refers to the increase sustainability, trust, equality and growth in the
ledbury restaurant. food supply chain approaches of the ledbury restaurant increase sustainability
in environment, social, economic and health & well-being, generally there are he three types of
the short food supply approaches which are mentioned below:
face to face food supply of the ledbury restaurants customer can direct take there food from the
restaurant.
Spatial proximity foods of the ledbury restaurant are produced and retailed in the
particular region of the production and consumers are made aware of the local nature of the
product at the point of the retail(Schmelcher and Loessner, 2016).
Spatially extended approaches is one of the short food suppy approaches under this
approaches of the food supply information about the place of production and food is translated to
consumers of the ledbury restaurant.

Principle of effective procurement and sourcing process for a food service operation.
Food service operation principle is most current practical overview of the food service
operation and the ledbury restaurant needs to manage them successfully in restaurant. the
ledbury restaurants are tasked with reducing cost while supporting daily operation to ensure high
level of the customer satisfaction. Implementing a strategic sourcing for operating supplies and
equipment into a ledbury restaurants purchasing process allows restaurants managers to expand
there budget while building strategic, long period relationship with the suppliers that ensure
quality and availability of foods and services needed to run the daily the ledbury restaurants
operations. With concentrate on supplier alliance restaurants purchasing groups able to expand
beyond the role in procuring suppliers to perform as the members of the ledbury restaurant.
Sourcing professionals acts as a extension of the ledbury restaurants purchasing department.
Principles are discussed below:
Environmental sustainability: The ledbury restaurant serve the less meat and dairy product and
assure that meat and dairy free options are included in every menu of the restaurant or provide
more organic and sustainable food to the customers of the ledbury restaurant.
Food service offering by the ledbury restaurant promotes the health and nutrition of the
customers by giving seasonal foods, vegetables with reducing salt.
Valued Workforce: Food service operation or chain staff of the ledbury restaurant must be
provided safe and healthy working environment with the fair wages or salary(Schlüter, and et.al.,
2017).
Different analytical tools used in the ledbury restaurant service:
Basically providing good food and positive environment is no longer good enough for the
attracting the huge customer, the ledbury restaurant of the UK uses different analytical tools for
the growth of thier restaurant, with the use of analytical tools to the highest potential the ledbury
restaurant is bound to succeed.
Wait list application used by the ledbury restaurant which help the restaurant to give the priority
to each customer of the restaurants on the same time this application manage huge customers of
the restaurant or treat them as a regular or special guest. customers can check the waiting time by
the link provided them from the restaurant portal when the table is vacant or there food is ready
they get notify. This give fully satisfaction to the customers of the ledbury restaurant of the UK.
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