Food Safety Management: Overview, Supply Chain, Procurement, and Management Strategies

This article provides an overview of food safety management, including different food service styles, supply chain approaches, procurement management, and effective management strategies. The article also discusses Sushisamba restaurant and their food safety practices.

Food safety management

TABLE OF CONTENT
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Overview of various food service: ..............................................................................................3
Range of different food supply chain approaches:......................................................................4
Food supply chain and its stages:.................................................................................................5
Effective procurement management and sourcing process:.........................................................6
Analytical tools to support effective management strategies:.....................................................7
Different management practice that support successful business operations:.............................8
Ethical practice that influence the success of the business:.........................................................9
CONCLUSION..............................................................................................................................10
REFERENCES................................................................................................................................1

INTRODUCTION
Food safety management is a proper way in controlling food related safety and hazards.
Every food business has to ensure that the food they are providing is safe to eat. Several rules
and regulation are provided to business owner in context of human health safety. Food industry
is the fastest growing in hospitality industry, government provide certain licence to restaurant
owner in order to ensure food is safe, this licence build trust between restaurant owners and
customer base (Flynn, et.al., 2019.). This study is based on Sushisamba restaurant; the company
was established in 1999. Sushisamba restaurant owned by Samba brand management and
founded by Matthew Johnson and Danielle Billera. The restaurant is located in Salesforce tower
(Heron tower). The heron tower is second tallest commercial building in city of London. This
report is based on food safety management, in this report we will discuss various range of
different food supply chain and effective food service management procurement and processes.
MAIN BODY
Overview of various food service:
There are various themes and style of restaurant such as:
Fine dining: fine dining is usually preferred by rich class people because these restaurants are
super luxury and expensive (Basil and Basil, 2016). Fine dining restaurant have white theme, to
make everything look expensive restaurants use white tablecloths. These restaurants have dress
code which do not prefer ripped jeans or colourful dress. Their food quality is very good and
taste better than usual restaurants.
Casual dining: casual dining is preferred by family, these type of restaurant have comfortable
and relax atmosphere. Restaurant who provide casual dining mainly serve fast food and their
menu is also have verity of food with reasonable rates. These type of restaurant are very
common, almost every restaurant prefer casual dining as it provide table service which means
waiter take order from customer seated at particular table and later waiter bring food to the table.
Fast food and take away: it is usually preferred by young generation, fast foods are prepared
and served quickly, take ways means the restaurant is not allowing, or they do not support
dining. Take ways usually means when customer order food, they take away food with them,
these are mainly drive through (Vu, et.al., 2019).

Pop up food service: pop up restaurants provide temporary dining, these restaurants have more
advantage as compare to permanent restaurant. Pop up food service are mainly food trucks or
corners that sell fast food, these can be spotted in street. Some pop up restaurants are hosted in
empty spaces for example empty space in existing restaurant and bars, arcades and bowling area,
theatres etc.
Conference and events: conference means meeting of various people to discuss one particular
topic. Event is planned occasion, in both conference and event, food service are usually there.
These foods service have theme when serving the even or conference such as Asian or
continental cuisine.
Range of different food supply chain approaches:
Supply chain management mean chain start with raw material procurement to final
product, It is the method delivering good and service to the customer. A restaurant have various
factor in supply chain such as buying raw vegetables, cooking food, taking order and many
others (Marvin, et.al., 2017). An effective food supply chain management improves
competitiveness of the restaurant and helps restaurant owners to save drastic cost. Five key
elements in food supply chain management such as:
Demand forecasting: demand forecasting is first step in supply chain, restaurant identify
customer demand and tweak or put food items in menu. Taste of people always change with the
time, they need something new in food menu. Restaurant should keep updating their menu on
time to attract new as well as existing customer to try new variety of food.
Vendor management: right vendor is very important because it affects the quality of the
restaurant, the bad quality of material supplied can impact the reputation of the restaurant, cost is
major important factor and restaurant need to compare the cost and quality of the material
provided by the many vendors and choose the right one which is best as per the requirement.
Purchase order management: it a restaurant having multiple outlets, the order may vary
according customer eating habit. The requirement of raw material of each outlet is different from
each other. Restaurant owner must use digital platform to manage such outlets, the major
benefits of these digital supply chain management platform are orders can be sent to vendors
from central kitchen (Pressman, Naidu and Clemens, 2020).

Inventory management: for restaurant owner it is quite an insult if they run out of food material
and not able to fulfil the demand of the order. Some customers are very angry which causes
trouble and can damage the brand image which lead to decrease in sales.
Food supply chain and its stages:
Food supply chain means system that shows how vegetables from farmers ends on plat of
the customer table. Supply chain in food involves all activities such as transformation of raw
material into finished goods. Food moves properly from producers to customer, the amount paid
by the customer not only goes to restaurant owners but it goes to people who worked to complete
the supply. The food supply chain have wide range of products and different companies provide
variety of food products (Uyttendaele, Franz and Schlüter, 2016). The food supply change joins
three sectors such as the agriculture sector which include farmers of vegetables and food items,
the processing company, which mainly are restaurants and lastly distribution sector which
include whole saler and retailer of such food product. There are four important elements of
supply chain such as:
Food origin: this is first and very important stage in food supply chain, farmer plays an
important part in food industry. They grow vegetables and other food items, some farmers make
use of chemical and synthetic to keep insect away that is way it is very important for the
restaurant owners to clean vegetables before using them to cook food (Carvalho, 2017).
Naturalness and quality of these food items provide taste to final meal.
Processor: this is second stage of supply chain, it mainly preserves and process food. Processor
keep food safe and edible condition for consumer. When products from farmer reaches these
processors they keep them safe under refrigerator, drying machines, smoking and fermentation
places. It have important role in maintaining freshness of the products and perishable products.
Transportation and storage: transportation and storage of food products are very important,
these transportation agencies play significant role in closing the gap between restaurants and
consumers. Food items and products are usually perishable, so they need to be delivered on time,
some food products need to be delivered just after picking from the farm but some products such
as meat, chicken and eggs can be store for longer period of time.
Consumer: this is the final stage of food, consumer finally consume the product. The journey of
food items starts from farm and end in consumer's plat, providing food safe and edible is
responsibilities of each and every restaurant.

Effective procurement management and sourcing process:
Procurement is act of purchasing goods and service, mainly for business purpose. In
business context, procurement means preparation, solicitation and processing of payment
(Morledge, Smith and Appiah, 2021). Procurement management is method to manage
organizational spending, it involves purchasing quality goods from vendor with proper budget.
Steps in procurement process such as:
Identification of goods and service needed: this is first ever step in procurement cycle, when a
restaurant procurement process, they identify and merge the requirement of all units of
restaurant. A restaurant owner must focus on purchasing products that are in high quality in
reasonable price with enough quantities available when required by the central kitchen.
Sourcing vendors/ suppliers: once restaurant owner identify the requirement in above step, then
next step for them is to identify the right vendor. They need to make list of potential vendors or
suppliers, which provide high quality products in reasonable rates. Most of the time restaurant
need perishable goods which is sometimes challenging finding right perishable good supplier.
The objective of this process is to help restaurant owner choose relevant supplier, choosing to
include price and quality of the products.
Negotiation with supplier: after choosing the right supplier to complete the demand of the
restaurant, process of contract begins. Contracting very important for restaurant owners for
maximum value creation and in betterment of buyer-supplier relation. This process involves
various factors such as pricing, scope of contract, terms and condition, delivery timeline etc.
when a restaurant purchases good amount of raw material from suppliers, they always look for
negotiation opportunities which include dynamic discounting.
Purchase requisition: after finalizing contract with supplier, the next ever step for restaurant
owners is to ask for purchase requisition. It mainly includes details and description of products
such as pricing and quantity, information of supplier or vendor and workflow. After approval of
purchase requisition, its the finance team who take the role from here. They identify and examine
purchase order document provided by the supplier which include information such as purchase
order number, payment terms and other information.
Receiving invoice: after the supplier receive purchase order, they send invoice which include the
price for order good and services. Once the restaurant receive purchase order invoice, the
procurement management team assure the quality and quantity. Many restaurant owners depend

upon different payment terms such as pre order or pre delivery of orders. An organization must
have practice of keeping the records of such purchase order and delivery invoices, this helps
them to track down spending of the organization.
Audit order: audit means check the order delivered by the supplier, audit helps organization to
track their supplier. Audit ensure whether suppliers are sticking to the agreed standards which
include delivery time and quality of the product.
Analytical tools to support effective management strategies:
There are various analytical tools which helps organization to make effective management
strategies such as:
SWOT Analysis: it is one of the most used analysis models, it used to look at strength and
weakness of the organization and to find out what are the opportunities and treats (Sarsby, 2016).
Strength: strength of restaurant is unique menu or food products in the menu. The strength of
the restaurant also lies in décor, ambiance and environment. It is very important to have good
neighbourhood surrounding the restaurant, Sushisamba restaurant is located in heron tower
which is second tallest commercial building in city of London, the restaurant serve food with the
view of London. Customer of Sushisamba restaurant have experienced eye-catching view from
the 38 floor of heron tower.
Weakness: weakness means where a restaurant is lacking in terms of their service, a restaurant
have realized that not every review will be positive from the customer. Weakness comes in
restaurant when there is poor customer service, the weakness of Sushisamba restaurant is long
wait of the order, customer have experienced, they have waited almost half hour after the order
placement. The restaurant is in commercial building so noise level is high and the environment is
not quite.
Opportunities: opportunities are points where restaurant can grow, some opportunities of
restaurant are mainly based on weakness, competitive analysis, customer and culture behaviour.
Most of the opportunities lies in uniqueness of the menu, Sushisamba restaurant provide
vegetarian menu to their vegetarian customer. Sushisamba restaurant mainly based on Japanese
style food so it is the best opportunities for them to use uniqueness of the menu.
Threats: threats are mainly competitors, their unique style menu can take away customer. Some
restaurants of competitors are theme based which attract customer towards them and many
restaurants are in great location which make them more competitive. Threats for Sushisamba

restaurant is new Korean restaurant opened nearby, these korean restaurant have the unique
menu which attract almost every customer of Sushisamba restaurant.
Different management practice that support successful business operations:
Human resource management: all the people in organization is human resources, it is set
of people employed in the company who have responsibilities of hiring new talent in the
organization and managing the staff. The five main elements of human resource management
are: recruiting and staffing, training and development, talent management, compensation and
benefits and lastly safety and compliance of staff members.
Customer satisfaction: customer satisfaction is a tool that measure customer happiness after
consumption of product and service. Customer satisfaction information is very important for
organization because it helps them to understand where the business is lacking in fulfilling the
satisfaction of customer. The main element of customer satisfaction is consistency.
Brand strategy: branding strategy means long term plans to achieve long term goals, a
organization must follow these points to have successful brand strategy:
Company purpose: an organization must know the purpose to establishment of company, in
restaurant industry, a have purpose of serving food and earning profit by providing service.
Consistency: consistency is very important it shows how organization deliver message that
shows the value of the brand, consistency is branding means how target audience is get core
value of the company by message.
Emotional connection: to enhance the success of restaurant, the manager must understand their
customer emotion and connect with them accordingly. Emotional connection play vital role in
food industry, people deeply connect with the restaurant and taste of the food products.
Employee empowerment: employee effectiveness show the success of the business, in
branding, employees advocacy shows the culture and value of the restaurant which is displayed
on their website of restaurant.
Dominant marketing strategies for food industry:
Brand positioning: brand positioning is essential to make brand image and to position brand in
the minds of customer, before planning brand positioning (Fayvishenko, 2018). The restaurant
should target their audience. It is very important to set target before implementing any marketing
strategy.

Product packaging: usually customer always make judgement of the product according to its
packaging and mainly in food industry, packaging must be done in proper manner (Morales-de la
Peña, Welti-Chanes and Martín-Belloso, 2019). Product packaging is one of the most important
marketing elements in food industry. In restaurant marketing strategy, brand logo, menu cards
presentation and food taste are elements to attract customer.
Unique selling points: unique selling point keeps one product apart from product of other, it
mostly attracts new investor to invest in uniqueness of the product. Sushisamba use USP as their
main marketing strategy because they serve the unique food in city.
Team role: the most successful teams usually made of mixture of diverse behaviours. There are
various teams in business, each team need to understand Belbin team role to become more
effective. Belbins team role include:
Team work: a team should work together to get best results, together working of team help
organization to achieve goals faster.
Co ordinator; co-ordinator are usually leader who stay active and motived in managing the
team, co-ordination must be done effectively in restaurant because without co-ordination there
will be delay in order.
Ethical practice that influence the success of the business:
Business ethics means implementation of business policies and practice, ethics understand the
value of each and every employee in the business. Ethical practice can help business benefits in
many ways such as financially and building brand image. There are various elements of ethical
practice that restaurant applies such as:
Fairness: fairness is broad term in business context, a business must provide fair treating to their
employees, customer and suppliers. Treating employees justly, can increase the confident of the
employee which make them more productive. Fairness to customer means creating good and
essential relationship with customer. In restaurant industry, owner create good impression to
make customer permanent.
Safer workplace: a company should ensure that their environment is safe for working and
employees should feel safe while working for the business, working environment of the
restaurant must be safer, restaurant owner have to keep in mind about safety of their employees
working in the kitchen especially chefs.

Corporate social responsibilities: a business must complete all corporate social responsibilities,
these shows the impact of business have on society. CSR of restaurant, means an restaurant
owner need understand the impact such as in restaurant, food is been wasted so much, restaurant
have responsibility make better plan to stop wastage of food.
CONCLUSION
In this report we have discussed food safety management, which shows how food safety is
important for human health and how restaurant should complete their food safety regulation.
Later we have discussed the ranges of food service and supply chain management, we have
understood the procurement and sourcing process of food industry. This report analyses the
strength and weakness of food service organization and what are the opportunities and treats
revolve around the business. At last, we have understood the management practice and dominant
marketing strategies for food industry.

REFERENCES
Books and journals
Basil, M. and Basil, D.Z., 2016. Reflections on ultra-fine dining experiences. In Memorable
Customer Experiences (pp. 155-168). Routledge.
Carvalho, F.P., 2017. Pesticides, environment, and food safety. Food and energy security. 6(2).
pp.48-60.
Fayvishenko, D., 2018. Formation of brand positioning strategy. Baltic Journal of Economic
Studies. 7(2). pp.245-248.
Flynn, et.al., 2019. An introduction to current food safety needs. Trends in food science &
technology. 84. pp.1-3.
Marvin, et.al., 2017. Big data in food safety: An overview. Critical reviews in food science and
nutrition. 57(11) pp.2286-2295.
Morales-de la Peña, M., Welti-Chanes, J. and Martín-Belloso, O., 2019. Novel technologies to
improve food safety and quality. Current Opinion in Food Science, 30, pp.1-7.
Morledge, R., Smith, A.J. and Appiah, S.Y., 2021. Building procurement. John Wiley & Sons.
Pressman, P., Naidu, A.S. and Clemens, R., 2020. COVID-19 and food safety: risk management
and future considerations.
Sarsby, A., 2016. SWOT analysis. Lulu. com.
Uyttendaele, M., Franz, E. and Schlüter, O., 2016. Food safety, a global challenge.
Vu, et.al., 2019. Exploring tourist dining preferences based on restaurant reviews. Journal of
Travel Research, 58(1), pp.149-167.
1