Food Safety Management: Range of Approaches, Procurement Schemes, and Management Practices in Food Service Organizations

This report discusses the principles of effective procurement and sourcing processes for a food service operation, range of different food supply chain approaches, and management practices that support successful business operations in food service organizations. It also analyzes ethical practices and their impact on overall business success. The case study of Clove Club Restaurant is used to illustrate these concepts.

Food Safety
Management

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY...................................................................................................................................3
Range of different food supply chain approaches within the food service industry and
highlight critical stakeholders in the process .........................................................................3
Analyse a range of various food supply chain approaches & procurement scheme that can
raise organisational effectiveness...........................................................................................5
Evaluate about the application of different analytical tools to support effective management
strategies ................................................................................................................................5
Principles of effective procurement and sourcing processes for a food service operation - . 7
Sourcing Process - .................................................................................................................8
Evaluate different management practices that support successful business operations in food
service organisations..............................................................................................................8
Evaluate management tools and practices that can support successful business operations in
food service organisations in critical manner.........................................................................8
Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices have on the overall business success.......................................................................9
Ethical practices in food service organisation and the impact of ethical practices in overall
business success -.............................................................................................................................9
Impact of ethical practices in overall business success -.................................................................9
Analyse various ethical practices in your chosen food service organisation and the impact they
have on overall business success..........................................................................................10
Providing valid with justified recommendations for support management practices along with
strategies which increase effective business operations.......................................................10
Analyse various ethical practices in specific food service organisation and their impact on the
organisation’s business objectives overall............................................................................10
CONCLUSION .............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
The food safety management is a tool which ensures about food safety at the premises. A
food safety management system is not only a legal requirement but it is also a helpful tool to
ensure about safe practices that are followed within the business. This management system for
food ensure about the regulatory compliance to ISO standards by actively controlling the risks
and hazards throughout the food process. In the present report, clove club restaurant is taken into
consideration(Choi and et.al., 2019). Clove club is a modern British restaurant which is
refreshing and also full of surprises. They provide fresh produce from all over the UK which
reinvent itself in creations which put forward natural flavours. The present report covers
discussion about different food service context and also about range of different food supply
chain approaches. In addition to this, the report covers discussion about principles of effective
procurement and sourcing process for a food service operation. Moreover, the discussion is about
application of different analytical tools to support effective management strategies and also about
different management practices which support in terms of successful business operations.
MAIN BODY
Range of different food supply chain approaches within the food service industry and highlight
critical stakeholders in the process
A food supply chain basic role is that to refer to the process which describes about in
which manner food comes from initial phase to the final destination i.e. on the tables. The
process includes production, processing, distribution, disposal and consumption. The basic
objective of food chain is to supply meals according to the requirement of their customers as wll
as about the superiority standards which has been set by an organisation.
Casual Dining: This is a dining which lies in between fine dining and fast food dining.
The menu is generally high-priced than fast food restaurants(Baur., 2020). Basically it is a full
service dining restaurant with a fun and comfortable atmosphere. With respect to clove club
restaurant, they follow the concept of casual dinning and also provide innovative menu with
often-overlooked ingredients.
Fast food and take away: It is a commercial term limited to food sold in a restaurant or
store. This is a kind of food which can be prepared and served on a quicker basis. Take away

food is that food which can be place in a disposable container and can also be eaten on
immediate basis. It can be in the form of packaged form for take -out and take away purpose
(Boselli., 2015). With respect to clove club restaurant, they provide a wide range of fast food to
their customers with some delicious deserts as well. The restaurant also provide take away
services for their customers into positive manner.
Approaches of food supply chain
The whole food supply chain approaches consist of various stages such as activities and
and finishing from production to the final disposal. There are some approaches which has been
used by food supply chain that can be used by the Clove club restaurant in order to focus on
management practices and strategies of their food supply chain process.
Supply chain in the direct form: With respect to clove club restaurant, managers have
more focus towards on the use of approaches in order to supply high quality of food at
affordable prices.
Outsourced supply chain: It is that chain which refers to hiring of third-party logistics,
improve, company to manage and optimize the supply chain as well. As the organisation has
more focus towards use of approaches in order to present quality of commodities which adds
value to the requirements of customers.
In the who process the stakeholders which are involved are named as farmers, processor
and consumers(Buscaroli and et.al., 2021).The process of food supply chain basically initiates
with farmers as they are the potential source in terms of food safety. Public health is majorly
affected by the use of chemicals by farmers and there are some farmers who uses natural
products in order to enhance the productivity and quality of products as well. Through this
practice, health problems can be reduced and promote for health safety among people. On the
worldwide basis, people prefer organic products that can be obtained from natural farming
methods.
The next step is about food processing and its safety and it is important because as it
involves in processing and preserving the food products. Activities can be drying, fermenting,
heating of products, refrigeration and many more (Choi and et.al., 2019). It is very essential in
order to deliver food products in safe and edible conditions. After processing next stage is about
storage and transportation. Under this stage, it basically involves identification of final
products and eliminates the contaminated inventory.With support of logistics providers, it

minimises the gap between consumer and manufacturer. In order to check the quality of
products, storage and transportation involves critical problems which are necessary to supervise
such as humidity, temperature, conditions while handling products and many more.
The final stage in this whole process involves the consumers and it is important that until
this stage the food should be safe and in edible conditions for their consumers. The safe delivery
of food products to their customers is the responsibility of every individual who are involved in
this supply chain. It is very necessary to build a strong partnership in order to secure the
consumers in terms of getting food materials in the secure form.
Analyse a range of various food supply chain approaches & procurement scheme that can raise
organisational effectiveness
Procurement: Under this head, clove club is associated with process of purchase of
products and services that are associated with business spending. It also required that payment
and preparation processing(Garcia and et.al., 2019). There are different types of pricing
approaches which are used to procure raw materials at effective prices. It basically includes cost
based pricing approaches that can be used management of Clove club.
Maintenance of quality control: It is necessary for food service organisation for
predicting and controlling of the process from farm to have safe product to meet out the
expectation of customer with high quality.
Evaluate about the application of different analytical tools to support effective management
strategies
For purpose of analysing about different strategies there are some application of
analytical tools. Such as SWOT analysis
STRENGTHS
 As clove club provides wide range of
products and it has large product
portfolio which offers different kinds of
products and experiences as well.
 There also clear presence of rules and
regulations into appropriate manner.
WEAKNESSES
 As employees working in this
restaurant comes from different
background and it is challenging to
manage the minority staff.
 It is difficult to control and manage
customers at the time of peak load time
period.

OPPORTUNITIES
 There are opportunities in those areas
where Clove club does not expand
themselves.
 Cost management and training can help
in terms of improvement of present
operations.
THREATS
 There are tough competitors in the
market which act as threat parameter
for clove club restaurant.
 There are issues related with minimum
wages and labour cost which act as
potential threat for clove club
restaurant.
PESTLE Analysis
PESTLE analysis is that analysis which evaluates about macro environmental factors that
affect functioning and strategy formulation of Clove club restaurant
Political Factors: Political stability is basically associated with changing government
policies as per the changing aspect of external environment(Haijun and et.al., 2015). Due to
BREXIT situation, the government has made some changes related to rules and regulations of
doing business due to which it impacts the functioning of Clove club restaurant.
Economic Factors: These factors affect the business in long and short term basis. It
basically includes sustainable economic growth, fluctuating tax rates. The pandemic situation has
affected the food industry on a large scale due to which sales of Clove club has been reduced due
to low purchasing power.
Social Factors: In this current scenario, there is trend and culture of eating out and
always have preference for trying different cuisines(Harris and et.al., 2017). With this changing
social perspective, it develops the new opportunities for Clove club as they work towards
utilising the social outcomes to influence the target customer base.
Technological Factors: These are the factors which is related with trends and
advancement in technology(Harris and et.al., 2015). It is basically based on upgraded supply
chain managers, procurement networks and automated distribution. In addition to this, online

delivery mechanism which basically leads towards higher competitive advantage and cost
management aspect.
Legal Factors: There are certain rules and regulations that affect the functioning and
operation part of Clove club restaurant. There is need to consider safety standards related to
maintaining minimum daily wages, safety standards for employee welfare and employee welfare
as well.
Environmental Factors: There are some environmental aspects which needs to be taken
into consideration which includes carbon footprint, recycling, minimum use of plastic. It needs to
be followed for purpose of managing the sustainability characteristic. Clove club has to taken
into consideration the risks associated with environment while doing business so they have to
make a proper plan so that it can reduces the negative impact of it.
It has been analysed from above discussion that there are several external factors which
affect the future and present strategy formulation of clove club restaurant.
Principles of effective procurement and sourcing processes for a food service operation -
Food service is a art of serving food and beverages with pleasure to a large number of
people with a satisfaction and cost effective way. This type of management required professional
approach along with special skills and knowledge at each and every stage in food service
operations. The company chosen for analysing the principles of effective procurement and
sourcing processes for a food service operations are Clove Club Restaurant. For maintaining
their standards globally company well established effective procurement and sourcing processes
which are described below -
Procurement Process -
It is a process of finding and agreeing to terms and then buying goods or services which
is usually known as business spending. Effective procurement requires preparation, effective
payment process etc. which mostly involved in several areas of company. In context to Clove
Club Restaurant, they must serve their best quality and healthy food to customers for increase
their profit easily.
Principles of Procurement Process are -
This restaurant maintain accounting data digitally, in this way they easily maintain the stability
in expenditure and easily deliver their products to consumers at affordable price.Company

must provide best quality services and food to customers fairly without any discrimination.
The main principle of this restaurant is to give response to customers in form of service and
product in correct time in this way customers become loyal.
Sourcing Process -
It is the process of selecting and managing employees who provided the inputs which
organization needs for day to day running. It carries various activities which are described below
-
 For understanding customer needs Clove Club restaurant added new flavours in their
product and displayed their product in restaurant for attracting the customers.
 In supplier selection company must ensure they must select perfect supplier for smooth
functioning in business.
Evaluate different management practices that support successful business operations in food
service organisations
There are certain management practices which are required for human participation for
purpose of managing different organisational functions.
Management of human resource: Under clove club restaurant, the activities related to
HR management which is a management practice that supports in terms of business
operations(Herrera and et.al., 2016). It is basically related with development, acquisition and
support the overall staff members to ensure that they are able to fulfil their roles at work place.
Cost Management: It is a process in clove club which is associated with effective
planning and cost controlling. There are four major cost involved in it which includes estimation
of cost, resource planning, cost controlling and budget.
Evaluate management tools and practices that can support successful business operations in food
service organisations in critical manner
It can be said from the above made evaluation that in Capital Grille there is application of
PESTLE and SWOT analysis tools that can assist in the process of managing the overall business
operations (Kim, Yin and Lee, 2020). There are some of the major business operations that
includes cost management, resource planning, estimation of cost, cost control, cost budgeting
that can be properly done through application of such frameworks.

Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices have on the overall business success
Some of the ethical practices in Capital Grille includes fairness to suppliers, consumers
and employees. It is associated with the overall transparency of operations is very important for
the purpose of having safe workplace. Further in terms of marketing and advertising in Capital
Grille the organisation is working towards having proper fair advertisements. Further the
strategic practises are also towards offering equivalent carer opportunities to each and every job
applicant and employee with development of ecological sustainable products. There is less use of
plastic to protect the external environment from harmful substances.
Ethical practices in food service organisation and the impact of ethical practices in overall
business success -
Ethical practices is the set of ethical values in organisational behaviour. It applies in all aspects
of organization including corporate governance employment practices, sales techniques,
accounting practices and issues of product and corporate responsibility.
Various ethical practices in food service organization are -
 Clove Club Restaurant improved the quality of product with new taste and also maintain
the customer loyalty as a ethics.
 As a part of ethics restaurant is mostly try to take right actions for right judgement, due to
this it is necessary for company that they must keep the good behaviour towards
customers for company's growth.
 Good work culture also comes under ethical practices, In this stage workers do their work
energetically without any stress.
Impact of ethical practices in overall business success -
 When our ethics are moving in a right direction then definitely company achieve their
growth in terms of revenue.
 Company also get positive impact with the help of good ethical behaviour and it also
maintain good relation with customers.

Analyse various ethical practices in your chosen food service organisation and the impact they
have on overall business success
There are some of the ethical practises that is based on having a proper welfare policies
for employees. If there is any type of conflict of Interest then it is advisable to deal with such as
there is no discrimination each employees is fairly treated. In terms of maintaining relationship
with suppliers there is use of competitive bidding where supplier decisions are made based on
price, quality availability and the level of services(Kapshakbayeva and et.al., 2019). Employees
are prohibited from having any personal opportunities as each opportunity is offer to individual
as per their level of qualification and contribution. In every organisation there is need to make
assessment of the respondents of organisation towards customers, employees, communities,
suppliers. In Capital Grille effective policies are made up to address initiatives that are designed
to improve this type of relationships with employees, local communities and customers to have
environmentally and ethically responsible activities.
Providing valid with justified recommendations for support management practices along with
strategies which increase effective business operations
In context of Capital Grille it is recommended that that for the purpose of supporting the
management practises there is need to manage the overall skills and competencies of the
workforce (Ken Colwell PhD, 2019). There is need of cost control procedure to identify the
overall business expenses that can enhance the present profitability. Further it is suggest for
Capital Grille to focus on product packaging and brand positioning aspects to create a effective
brand image and position to attain a competitive position.
Analyse various ethical practices in specific food service organisation and their impact on the
organisation’s business objectives overall
In Capital Grille there is accommodating CSR practises that are based on various actions that are
required by organisation for the purpose of managing their ethical practises.
In this process the organisation is working towards reduction of waste source products are not
tested on animals. This is basic environment contribution as part of CSR practise apart from this
employees are offered with fair wages.
Compliance with rules, regulations and laws: Each employee has to comply with all applicable
rules, laws and regulations that is based on regulations, rules and common laws that are

applicable laws. There is also application of insider trading laws that helps having validity of
actions.
CONCLUSION
It is concluded from the above mentioned aspects that there are different range of
products that are offered to organisation. There are some of effective sourcing and procurement
process that is very important to have proper food service operations. There is application of
tools such as SWOT and PESTLE to evaluate various internal and external environment aspects
that are affecting the present organisation functioning and future strategy formulation.

REFERENCES
Books and Journals
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of food safety and environmental sustainability in California agriculture. Agriculture
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Choi and et.al., 2019. Food safety risk for restaurant management: use of restaurant health
inspection report to predict consumers’ behavioral intention. Journal of Risk
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Garcia and et.al., 2019. A one health perspective on dairy production and dairy food safety. One
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Haijun and et.al., 2015. Present food safety analysis and supervision countermeasures for
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Harris and et.al., 2015. Food safety inspections results: A comparison of ethnic-operated
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Herrera and et.al., 2016. Climate change and food safety. In Food Safety (pp. 149-160). Springer,
Cham.
Kapshakbayeva and et.al., 2019. Food safety control of halloumi type cheese
production. EurAsian Journal of BioSciences, 13(1), pp.293-301.