Food Safety Management: Principles, Analytical Tools, and Management Practices

This report discusses food safety management in the food service industry, including different food supply chain approaches, principles of effective procurement and sourcing, analytical tools, and management practices. It also covers the impact of ethical practices on overall business success. The report focuses on Social Eating House, a top restaurant in London.

Food Safety Management

Table of Contents
PART - 1..........................................................................................................................................3
INTRODUCTION...........................................................................................................................4
LO 1.................................................................................................................................................4
P1: Different food supply chain approaches within food service industry and key stakeholders
.....................................................................................................................................................4
P2: Principles of effective procurement and sourcing process....................................................6
LO 2.................................................................................................................................................8
P3: Application of analytical tools to support effective management strategies and product
placement as a marketing tool.....................................................................................................8
P4: Managing human capital and resources in operations and Property and resource
maintenance processes...............................................................................................................11
LO 3...............................................................................................................................................13
P5: Ethical practices in organisation and their impact on overall business success..................13
CONCLUSION..............................................................................................................................14
REFERENCES..............................................................................................................................15
Introduction....................................................................................................................................18
LO 4...............................................................................................................................................19
P6: Management practices in food service operation using a range of performance review
techniques..................................................................................................................................19
P7: Recommendations to improve performance including An implementation plan................21
P8: Management tools/metric for monitoring/evaluating improved performance....................22
Conclusion.....................................................................................................................................23
REFERENCES..............................................................................................................................24

PART - 1

INTRODUCTION
Food and safety management refers to a systemic approach for controlling various food
safety hazards in a food service business. The aim of food and safety management is to ensure
that the provided food is safe to eat (Panghal and et.al., 2018). Food management systems are the
tools which ensure the food safety at food service premises.
Social Eating House is a social deluxe bistro restaurant which was opened in 2013. it is
one of the top restaurants in London which offers food services on a blowout price range. It
offers slick services and big ticket menu without formalities. The report will discuss about
supply chain approaches, principles of effective procurement and sourcing, analytical tools and
product placement. It will also analyse Management of human capital & resources in operations
and Property and various ethical practices and their impact on overall business success.
LO 1
P1: Different food supply chain approaches within food service industry and key stakeholders
Overview of different food service contexts
There are a range of food services available in the food industry. These are explained as
following: Casual dining: Casual dining are full service restaurant which have causal dress code
and relaxed décor. These restaurants are fun, comfortable and affordable as well but have
higher prices than fast food restaurants. They offer wine menus and full bar service. They
lie between fast food dining and fine dining (Drummond, Cooley and Cooley, 2021). Fine dining: Fine dining are those restaurants or food services which caters to upscale
clients and offer high quality foods. They are high end fancy restaurants and have
dressing codes. In these restaurants being loud and dressed in ripped jeans and tee-shirts
are usually not allowed. Fast food and take-away: Fast food restaurants are the dining which offer food that can
be prepared quickly and are sold in stores. These restaurants offer food which can be
prepared and served immediately in disposable containers. It can be sit-down restaurant
or take away. Pop-up food services: These restaurants operates temporarily and their location keeps on
varying (Thomé and et.al., 2021). They offer counter service, food truck service, full

table service and food stand services. These dines allow the guests to try new food
concepts and creations. They open for a brief time period from few hours to a few
months. Themed food services: These restaurants are designed for specific occasion in which
décor and memorabilia as to the food is provided more attention. They are designed
according to a particular subject.
 Conferences and events: Conferences are the meeting of several people to discuss
particular topics an event whereas, is planned and organized occasion. It includes all the
food services which are provided at events and conferences where people gather for a
specific purpose.
Food supply chain approaches
A supply chain can be long or short. The different approaches of food supply chain are
following:
Short Food Supply chain
Any supply chain is considered short when it is featured through its short physical
distance and when it involves minimal communication between the consumers and the producers
(Zhu and et.al., 2018). Generally, if a producer sell the food product or service directly to the
consumer it is called short supply chain.
For example: Farm shops, solidarity purchase groups and farmer's markets.
Food origin-produce
Consumer
Longer food supply chain
When the supply chain is characterised through its long physical distance and when it
involves huge communication between the consumers and the producers. Basically if more
members are included in supply chain it becomes long supply chain (Srai and Lorentz, 2019).
For example: Retail stores.
Food origin-producer
Processing
Transport and storage
Consumer
Key stakeholders

The key stakeholders involved in supply chain are following:
 Farmers
 processors
 Transport and storage
 Consumer
P2: Principles of effective procurement and sourcing process
Principles of effective procurement
There are some basic principles which should be followed while carrying out
procurement operations in companies such as Social Eating House. These principles are as
following: Principle of compliance with legislations and social rules: The procurement department
of food companies must comply will all the relevant laws, rules and regulations at the
time of conducting procurement transactions (Holweg and et.al., 2018). It should reflect
the attitude of fairness and equality against/towards suppliers. Principle of striving to prevent accident and ensuring safety: The company needs to
ensure that the its procurement department is compatible with all the safety procedures
and strives to prevent the accident while performing procurement activities. Principle of striving to consumer satisfaction: It is assumed that at the time of
performing procurement operations or activities, most of the priority should be given to
the satisfaction of consumers. It should place the customers foremost in all the elements
of its operations.
 Principle of striving to meet quality requirements: The procurement operations must
always strive to meet the quality requirements of internal sections which request buying
of services and products. It should evaluate products and services to be bought and enter
into trade only when it satisfy the quality requested (Jensen, 2017).
Sourcing process
Sourcing refers to the stage which comes before purchases are made. It involves
allocation of sources of food which the companies need to satisfy consumer needs. It
concentrates upon identifying the least expensive yet the best suppliers for goods. The sourcing
process is as follows:

Specification Market assessment Negotiation Contract
Specification: In the initial stage the aim of food service management is to reduce the total cost
of production and safeguard the competitive market at further stages.
Market assessment: In the next stage the company need to assess clear business requirements so
that it can invite the suppliers to quote for business requirements formally. It can done through
requesting information and quotation from the suppliers (DiPietro, 2017).
Negotiation: In the next stage the food service management will analyse the all the presented
offers and then select the best suppliers it can negotiate with. In this stage the food service
management aims to clarify its offer terms and get additional value which is beyond form what is
being offered. In the end of this stage the food and service management summarize its deal with
the selected supplier.
Contract: It is the last stage. In this the food service management prepares an formal official
contract with the selected supplier from the previous stage. It is very crucial stage as the
company need to provide extra carte so that it can limit the company's exposure to third parties.
Recommendations
Following procurement strategies and management practices to enhance organizational
effectiveness and effective business operations Increase efficiency with timely deliver: The organization faced the challenge of products
being out of stock. To reduce this challenge, it is recommended that the company should
provide timely delivery of services. It will enhance organizational efficiency as when the
products are supplied on time, then the company will have clear idea about the surplus
and deficit products and the amount of products or services needs in future (Tereso and
et.al., 2019).
 Invest in procurement software: The organization also faces the challenge of complaints
from suppliers and consumers regarding the quality of food. So, it is recommended to the
company that it invest some of its capital in procurement software. These software will
allow the company to manage the complaints and address them in an easier and faster
manner. This will also keep the quality of services and products in check.

LO 2
P3: Application of analytical tools to support effective management strategies and product
placement as a marketing tool
Analytical tools
Analytical tools refers to the instruments which can help the researchers or companies to
more sense of or interpret the collected data in a better way.
SWOT analysis
SWOT analysis is the most popular analytical took which involves looking at the
strengths and weaknesses of a company to draw potential opportunities and threats (Vlados,
2019). SWOT analysis of Social Eating House is as follows:
Strengths:
Strengths are the factors or elements in which the companies excel. They can provide the
company an opportunity for creating competitive advantage. The strengths of Social Eating
House are following:
 Its interior designs and wider menu Location and services
Weaknesses:
Illustration 1: SWOT analysis
Source: How to Perform a SWOT Analysis for SEO, 2021.

Weaknesses are the elements in which companies lack from its competitors o0r in
general. The weaknesses of Social Eating House are following:
 Costs and high rent expenses Limited cash flow and less profit margin
Opportunities:
Opportunities are the situations which can provide potential benefits to the companies
(Leiber, Stensaker and Harvey, 2018). The opportunities for Social Eating House are following:
 Digitalization and online food delivery systems Technologies to reduce costs and enhance profits
Threats:
Threats are the elements which have the potential to harm the business of a company. The
potential threats to Social Eating House are following:
 Intense competition Few suppliers and changing trends of consumers
Porters five forces:
Porters five forces model is analytical tool which provides a framework for various
factors which affect the company and its competition and assesses the attractiveness of the
industry (Pervan-Curak and Pavic-Kramaric, 2018). This framework can be applied in Social
eating house as following:

Powers of Suppliers
Power of suppliers describes to the power of supplier to drive the negotiation or drive up
of prices. The power of suppliers to the company is high as there are few suppliers and huge
number of companies in same line. It makes it easy for the suppliers to shift to other companies.
Power of buyers:
This describes the negotiation powers of customers with the company's products. The
power of buyers is low as Social Eating House offers food on affordable prices with the superior
services.
Threat of substitutes
Illustration 2: Porter's five force analysis
Source: Use Porter’s Five Forces Analysis to become more competitive, 2021.

This factor describes the availability of similar products as the company. Threat of
substitutes is high on the company as there are a number of similar businesses which offers
similar products and services on lower prices.
Threat of new entries
This factor describes the ease and hurdles in entering the industry. Threat of new entries
is mediocre to the company as the food industry needs various licenses and approvals before
implementation. It creates challenge for the companies to enter the same business easily.
Intensity of competition
This factor describes the intensity of competition is the same industry (Bruijl, 2018). The
intensity of competition is very high as there a number of options available to choose from by the
customers.
Product placement as a marketing tool
Product placement is kind of advertising which features various products and services
targeting a particular group of customers. It is a marketing tool which is used by their companies
to reach their target customers in subtle ways (Jin and Muqaddam, 2019). Product placement if
used as a marketing tool can provide Social Eating House the following benefits:
 It can improve the brand awareness on local and global levels
 It can provides instant credibility and interactive channels for communication.
 This involves less blatant advertisements yet provides better results.
P4: Managing human capital and resources in operations and Property and resource maintenance
processes
Managing human capital and resources in operations
Human resource department is responsible for management of human resources of an
organization (Russell, 2019). Human resource management develops and support the staff of a
company while ensuring if they fulfil their assigned job roles and responsibilities.
Human resource management- Functions
 Providing training and development to improve performances of individuals and groups.
 Motivating employees for better performances.
 Performing staffing function including recruitment, screening and selection.

 Maintenance for promoting and protecting the mental and physical health of the
employees.
Property and resource maintenance processes
For a food service business, various facilities are required. Every food service business is
distinct which vary in required facilities and its nature as well. The company needs to maintain
and refurbish its facilities to keep it in a good working order.
Refurbishment: It refers to the process of maintenance and repairs of items or elements of a
company mechanically and aesthetically (Cooke, Schuler and Varma, 2020). It is very important
in food service companies such as Social Eating House as it can provide ideas for improving
customer values and boosting the performances of its employees. Following are some reasons for
refurbishment for Social Eating House:
 To improve overall customer experience
 For using premises space more efficiently
 For improving energy efficiency and re-model the front of company with the aim to
reflect food fashions and trends.
Management practices that support successful business operations
Following management practices can be implemented at Social Eating House which can
support its successful business operations :
Selective hiring: The company will recruit the employees who are highly compatible and can
give their best performance in the company. If the employees are expert in their areas then the
company will be able to perform all of its operations more efficiently (Bloom and et.al., 2019).
Branding: Branding can provide the company its personality. A strong brand can create
emotional connection with the customers which creates a competitive advantage for the business.
For food services such as Social Eating House, it can provide the opportunity to establish loyalty
with customers (Turyakira, 2018).
Personnel: For the company to run successfully, various types of employees are required such as
follows:
Management: Employees which oversee operations and ensure food quality.
Chef: Employee who is in-charge of cooking.
Servers: Employee who take food from company's kitchen to the customers.
Miscellaneous: Other staff members such as cashier, delivery driver and receptionist.

LO 3
P5: Ethical practices in organisation and their impact on overall business success
Business ethics refers to the values and beliefs which influences a business and its
communication processes with the inside and outside entities of company such as employees and
customers.
Ethical practices
Ethical practices refers to the implementation of ethics into various business practices.
Some of the important business ethical practices which companies such as Social Eating House
strive in its business are as following: Fairness: The company need to maintain fairness with regards to its suppliers and
consumers (Waheed and Zhang, 2020). It should disclose all the required information
accurately. It is also obliged to advertise its products fairly. It means in the
advertisements, the company will disclose the truthful information only. Transparency: The company need to be transparent about all the processes with its
employees and consumers and should not hide information which could be important. Protecting privacy: The Company is also obliged to protect the privacy of its consumers.
It means the company is obliged to non-disclosure of personal information of its
customers.
 Ecologically sustainable practices: The company have the obligation towards
environment and nature too. The company should eliminate all the processes and
activities which have potential to harm environment.
Impact of ethical practices upon organizational success
The effects of various ethical practices in companies such as Social Eating House can
benefit the company in terms of finance and growth (Brodhead, Quigley, and Cox, 2018). They
are described as follows: Company image: The identify of company have a key role in success of its business. If
the company is ethically strong and represent various ethics in its operations such as
equality and fairness, the employees and consumers will notice the positive cultural
elements. This can enhance the reputation of the company. Employee morale and motivation: Ethical practices of a company such as Social Eating
House and its leaders can contribute to the outcomes of morale in the company. Ethical

practices such as fairness, integrity and transparency can lead the employee towards
employee commitment and motivate them to perform better as well.
 Overall company credibility: If the company follows ethics then it can be seen by the
employees and customers as well. It will create a good reputation of the company and
attract more suppliers and investors to invest in the business (PAYNE-PALCIO, and
THEIS, 2016). The other institutes will be more interested to lend the company which
will improve the overall credibility of the company.
CONCLUSION
From the above discussion it can be concluded that food and safety practices are the
approaches for providing the safe food practices to the customers by companies. There are
various food services available in the food industry such as casual dining, fine dining and pop up
services. When the producer sell directly to its customers it is considered as short supply chain
and if there are other players in the chain it becomes long supply chain. There are various
principles which the companies such as Social Eating House needs to follow for effective
procurement. SWOT and porter's five force analytical tools are used by company to support its
management strategies. Product placement is also considered as an effective marketing tool.
Management of human resources and implementing various ethical practices are very essential
for the company as well. There are various practices such as property and resource maintenance
processes and management practices such as selective hiring etc. which support successful
business operations.

REFERENCES
Books and journals
Bloom, N. and et.al., 2019. What drives differences in management practices?. American
Economic Review. 109(5). pp.1648-83.
Brodhead, M.T., Quigley, S.P. and Cox, D.J., 2018. How to identify ethical practices in
organizations prior to employment. Behavior analysis in practice. 11(2). pp.165-173.
Bruijl, G.H.T., 2018. The relevance of Porter's five forces in today's innovative and changing
business environment. Available at SSRN 3192207.
Cooke, F.L., Schuler, R. and Varma, A., 2020. Human resource management research and
practice in Asia: Past, present and future. Human Resource Management Review, 30(4),
p.100778.
DiPietro, R., 2017. Restaurant and foodservice research: A critical reflection behind and an
optimistic look ahead. International Journal of Contemporary Hospitality Management.
Drummond, K.E., Cooley, M. and Cooley, T.J., 2021. Foodservice Operations and Management:
Concepts and Applications. Jones & Bartlett Learning.
Holweg, M. and et.al., 2018. Process theory: The principles of operations management. Oxford
University Press.
Jensen, P.A., 2017. Strategic sourcing and procurement of facilities management
services. Journal of Global Operations and Strategic Sourcing.
Jin, S.V. and Muqaddam, A., 2019. Product placement 2.0:“Do brands need influencers, or do
influencers need brands?”. Journal of Brand Management. 26(5). pp.522-537.
Leiber, T., Stensaker, B. and Harvey, L.C., 2018. Bridging theory and practice of impact
evaluation of quality management in higher education institutions: a SWOT
analysis. European Journal of Higher Education. 8(3). pp.351-365.
Paiho, S. and et.al., 2019. A new procedure for assessing the energy-efficient refurbishment of
buildings on district scale. Sustainable Cities and Society. 46. p.101454.
Panghal, A. and et.al., 2018. Role of Food Safety Management Systems in safe food production:
A review. Journal of food safety. 38(4). p.e12464.
PAYNE-PALCIO, J. and THEIS, M. (2016) Foodservice Management: Principles and Practices.
13th ed. Harlow: Pearson.
Pervan, M., Curak, M. and Pavic Kramaric, T., 2018. The influence of industry characteristics
and dynamic capabilities on firms’ profitability. International Journal of Financial
Studies. 6(1). p.4.
Russell, C.A., 2019. Expanding the agenda of research on product placement: A commercial
intertext. Journal of Advertising. 48(1). pp.38-48.
Srai, J.S. and Lorentz, H., 2019. Developing design principles for the digitalisation of purchasing
and supply management. Journal of Purchasing and Supply Management. 25(1). pp.78-
98.
Tereso, A. and et.al., 2019. Project management practices in private organizations. Project
Management Journal. 50(1). pp.6-22.
Thomé, K.M. and et.al., 2021. Food supply chains and short food supply chains: coexistence
conceptual framework. Journal of Cleaner Production. 278. p.123207.

Turyakira, P.K., 2018. Ethical practices of small and medium-sized enterprises in developing
countries: Literature analysis. South African Journal of Economic and Management
Sciences. 21(1). pp.1-7.
Vlados, C., 2019. On a correlative and evolutionary SWOT analysis. Journal of Strategy and
Management.
Waheed, A. and Zhang, Q., 2020. Effect of CSR and ethical practices on sustainable competitive
performance: A case of emerging markets from stakeholder theory perspective. Journal of
Business Ethics. pp.1-19.
Zhu, Z. and et.al., 2018. Recent advances and opportunities in sustainable food supply chain: a
model-oriented review. International Journal of Production Research. 56(17). pp.5700-
5722.
Online references
How to Perform a SWOT Analysis for SEO. 2021. [Online]. Available through:
<https://www.searchenginejournal.com/seo-swot-analysis-how-to/395830/#close>.
[Assessed on 9 October 2021]
Use Porter’s Five Forces Analysis to become more competitive. 2021. [Online]. Available
through: <https://conceptboard.com/blog/porters-five-forces-analysis-template/>.
[Assessed on 9 October 2021]

Part 2

Introduction
The food safety management refers to the systematic approach for controlling food safety
incidents in a business so that it can be ensured that the provided food is safe to eat. In simple
words, it ensures that the provided food is safe to be consumed by humans (Appiah, A.Y. and
et.al., 2019). Social Eating house is a social deluxe bistro restaurant opened in 2013 which offers
food services on a blowout price range. It is one of the top restaurants in London which offers
slick services and big ticket menu without formalities.
The presentation will discuss the various management practices with performance review
techniques and the best practices of organization. It will also provide recommendations to
improve performance and Management metric which can be used for monitoring the improved
performances.

LO 4
P6: Management practices in food service operation using a range of performance review
techniques
Management practices:
Management practices refers to the methods and innovations which the managers of a
company can use for improving the effectiveness of their work systems. The Social Eating
House uses following management practices to improve its work performance:
Training and development: The chosen company provides regular training and development
sessions to its employees so that their performance is improves consistency (Bloom, N. and
et.al., 2019). The training programs helps the employees to be updated with the market trends
and customer demands.
Selective hiring: Selective hiring is the process of hiring candidates who can provide the best
value top company. Its hiring process is critical as it believes that it cannot afford to hire wrong
people as they can harm the quality of its overall organizational performance.
Illus
tration 3: Social Eating House
Source: Social Eating House, London, 2021

Introducing schemes for improving quality and new technologies: The company also
introduces various schemes for improving the quality and also introduces new technologies in its
business.
For example: The company has implemented the system of online orders and delivery systems.
Performance review techniques:
Performance review techniques refers to the methods through which companies can
monitor and evaluate their performances so that they can find measures to improve them. Social
Eating House can use the following performance review techniques for evaluating its
performance: 360 degree feedback: 360 feedback is the method in which the reviews are evaluated
from all the related stakeholders to an operation (Department of Health, 2019). The
company uses this method as it takes feedback from all the members of a department and
evaluates the elements where it can improve. Audits: Audits refers to inspection of various books of accounts through physical
checking of inventory. The company uses audits in every few months to ensure no
mistakes and errors.
 Customer satisfaction feedback: The company also takes the feedback regarding the
food and various services provided to them and ask for their suggestions to improve the
performances.
Best practice
Best practice refers to the techniques which are considered as superior to the other
available alternatives as it provide the superior results as compared to the results achieved
through other means (Heinrich, M. and et.al., 2020). It becomes a standard method of doing
things. The company identify its best practices and implement the same as a set of guidelines and
ideas which can represent most efficient course of action. The best practices of Social Eating
House are following: Watching the waste: The company believe that if it can minimize the waste, it is
indirectly enhancing profits. It identifies the opportunities and saves whenever their is
waste and creates more money through saving.
 Serving better: The company believes ion serving better services and providing good
services which means the customers do not have to repeat themselves.

P7: Recommendations to improve performance including An implementation plan
Social eating House during its performance review, the company recognized that it was
facing some challenges with its suppliers.
Recommendations for improving performance
The following recommendations are provided to the company:
 As the company faces the challenge with its suppliers, it is recommended that the
company should should offer best deals to its suppliers as compared with the competitors.
 It is also recommended that the company should offer efficient monetization models and
share its success with the suppliers its already have.
 It is also recommended that the company should find more sellers offline as they can be
retained for longer terms.
Implementation Plan
The company can use the implementation plan for resolving the challenge.
Implementation plan is the procedure to turn strategies and plans of a company into actions in
order to attain strategic goals and objectives (Purwanto, A., Asbari, M. and budi Santoso, P.,
2019). In the initial, it will detected the problem which is challenges by suppliers as they shift to
the competitors. The company will brain-storm the potential solutions and select the most
appropriate one which is offering more efficient monetization models than the competitors and
share its success with the existing suppliers. In the last it will implement the solution and then
check the solution. The company can use the following implementation plan to implement the
solutions:
 The company will identifying required resources i.e. finance.
 It will develop assumptions for example reasons for suppliers shifting to other
companies.
 It will forecast short and long term outcomes i.e. suppliers loyalty
 It will create a budget for the same.
 Then it will allocate authority and responsibility to the selected members.
 In the last it will schedule activities.

P8: Management tools/metric for monitoring/evaluating improved performance
The company is recommended to resolve its organizational challenges through the
application of following measurement tools metrics to monitor the implementation plan for
improved performances: Hoshin Kanri Model: The model represents a step by step process which takes a systems
approach to the continuous development of an organization (Serin, G. and et.al., 2020).
Basically, it means to control the directions towards the better approaches. Social Eating
House can use this matrix to reflect the intention of the technique to let the strategic goals
of the organization to direct the actions and decisions. Bench-marking: It is their process of comparing one organization with the others with
regards to operations and processes. The company can compare its operations, services
and performances with the competitors and identify the elements through which it can
improve the elements it lacks (Tereso, A. and et.al., 2019). Balanced score card: This is the process for strategic planning and management which
the companies use to communicate its objectives. The company can use this management
tool and align its day to day work and prioritize products and services on the basis of that.
 Quality control: The company can implement various standards to control the quality of
its services. It can set the standards which are mandatory to be followed. Any process or
element which are providing inferior quality will be improved.
Solutions to address shortcomings using management tools
Social Eating House can use the following solutions to over the shortcoming which are
quality issues and complaints faced from its suppliers with the use of following management
tools: Recruitment and talent management: The company can resolve its issues through
recruitment of suitable candidates and talent management which can provide value which
it wants. Refurbishment: It is the process of introducing changes, renovating ore redecoration of
something (Appiah, A.Y. and et.al., 2019). The company can refurbish its elements such
as decorations occasionally to resolve the issues.

 Strategic alliances: It refers to the relationship between two business entities to
undertake mutually beneficial projects. The company can collaborate with its competitors
to enhance the market share.
Conclusion
From the above discussion, it can be concluded that Food safety management is a
systematic approach that ensure that the food is safe to consume. Social Eating House uses
various management practices such as training and selective hiring with the audits and 360
degree feedbacks. The best practice of company has been recognized as watching the waste.
Various recommendations to improve performance with an implementation plan were provided.
The company can use various management tools and matrices such as Hoshin Kanri Model and
benchmarking to evaluate the performances. The solutions to address shortcoming included
various management tools such and recruitment and talent management and refurbishment etc.

REFERENCES
Books and journals
Appiah, A.Y. and et.al., 2019. Review and performance evaluation of photovoltaic array fault
detection and diagnosis techniques. International Journal of Photoenergy, 2019.
Bloom, N. and et.al., 2019. What drives differences in management practices?. American
Economic Review. 109(5). pp.1648-83.
Department of Health, 2019. Northern Territory Suicide Prevention Strategic Framework 2018-
2023 Implementation Plan 12 Month Progress report.
Heinrich, M. and et.al., 2020. Best practice in research–Overcoming common challenges in
phytopharmacological research. Journal of Ethnopharmacology. 246. p.112230.
Purwanto, A., Asbari, M. and budi Santoso, P., 2019. Influence of Transformational and
Transactional Leadership Style toward Food Safety Management System ISO 22000:
2018 Performance of Food Industry in Pati Central Java. Inovbiz: Jurnal Inovasi
Bisnis. 7(2). pp.180-185.
Serin, G. and et.al., 2020. Review of tool condition monitoring in machining and opportunities
for deep learning. The International Journal of Advanced Manufacturing
Technology. 109(3). pp.953-974.
Tereso, A. and et.al., 2019. Project management practices in private organizations. Project
Management Journal. 50(1). pp.6-22.
Online references
Social Eating House, London. 2021. [Online]. Available through
<https://www.reddit.com/r/finedining/comments/oso1y4/social_eating_house_london/>.
[Assessed on 11 October 2021]