Food safety management Solution Assignment - Doc
Added on 2021-02-20
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Food safety management
Table of ContentsINTRODUCTION ..........................................................................................................................3L O 1................................................................................................................................................3Overview of various types of food service context................................................................3Food supply chain approaches within food industry. ............................................................4Principles of effective procurement of food service operation. ............................................5L O 2................................................................................................................................................6Different analytical tools that support business operations....................................................6Operations management practices that assist successful business operations........................7LO3 .................................................................................................................................................8Various ethical practices in food service organisation...........................................................8The impact of ethical practices on overall success of business............................................10LO4................................................................................................................................................10Management practices of food operations using the performance techniques for evaluation.10Implementation of the plan in which management can provide alternatives for theimprovement of the performance.........................................................................................11CONCLUSION .............................................................................................................................11REFERENCES..............................................................................................................................12
INTRODUCTION Food safety management refers to the use of different types of practices that are adoptedby FBO for ensuring the safety of food items. It can also be described as the method forcontrolling hazards related with food within food business in order to ensure that food is safe toeat. The Report is based on Restaurant Nathan Outflaw (Sumaedi and Yarmen, 2015). It wasfounded by Nathan Outflaw. The restaurant is located at 6 new road, Cornwall, United Kingdom.In year 2010, the restaurant was ranked at seventh position at National Restaurant Awards. TheReport will outline different types of approaches of food supply, principles for effectiveprocurement of food service operation. It will also explain use of operation managementstrategies related with food service. Moreover, the report will outline ethical practises relatedwith food service organisation. At last, it will describe improvement plan for organisationalchallenges within organisation. MAIN BODYL O 1Overview of various types of food service context.Food service refers to the industry which belongs to development, transportation orselling prepared food items to schools, hospitals etc. The organisations that supply distributors offood service are known as food service distributors. There are various types of food service thatare provided by the restaurant to their customers. These are as follows -Cart French service :Under this style of food service, food is prepared table side. Hot foods are cooked on ahot plate. It is the only style of food service in which food items are served by restaurant from
the right. Food like desserts etc. are prepared and cart is rolled to side of table and clients areserved after they make selection. Banquet French service :Under this, the platters of food are prepared inside kitchen. After this, server take theplatter towards table of guests. Each food item is served by platter to individual client. Underthis, guests are served from left side. Any items which is added to the place is placed by server infront of the guest like salad dressing, sauce in dessert etc. Butlered service :Under butlered type of service, food is presented on tray and served from left of the guestThrough utensils available for seated guests and serve to themselves (Guchait, Neal and Simons,2016). Russian service :Under this style, food is cooked on the side of table but, servers place the food items afterthis they pass the platters at the table side. Guests assemble plates themselves. In this, food isserved from left side. Self-service :Under this type of food service, customers of the restaurant serve food items themselvesaccording to own wish. It provides an ability to business to develop a creative menu. This styleof serving food items helps to satisfy diverse needs of clients of the restaurant. Food supply chain approaches within food industry. The term food supply chain can be described as the process through which food itemsfrom farms come to the table of clients of the organisation. There are various types of food chainapproaches that are used by firms operating in food industry. The whole process of food supplychain involves production, distribution, processing, consumption and disposal of food. One of the major approach that is used by food industry is short food supply chain. It isdescribed as short because the supply chain involves short distance or less intermediariesbetween producer and customers etc. It is considered as one of the most appropriate channel fororganic food items and local products and also for small farmers. Further, due to short distancebetween producer and consumer, producers get an opportunity of better communication withcustomers of target market niche (Faour-Klingbeil, Kuri and Todd, 2015).
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