Food Safety Management: Assessment, Recommendations, and Implementation Plan

This report assesses the management practices within a food service operation and recommends alternative management practices to improve performance. It includes an implementation plan and tools for monitoring and improving performance. The report also provides recommendations for resolving organizational challenges and improving food safety management.

FOOD SAFETY
MANAGEMENT

INTRODUCTION...........................................................................................................................1
MAIN BODY..................................................................................................................................1
Assessing the management practices within food service operation & utilization of range of
performance techniques...........................................................................................................1
Recommending & producing management alternative to improve performance comprising
implementing plan...................................................................................................................2
Device appropriate management solutions with utilization of range of management tools
and performance reviews techniques.......................................................................................3
Recommendation for resolving organizational challenge and the application of tools for
monitoring and implementing plan for improving the performance.......................................3
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Business development plan is he document that allows an organization to get framework fro
the strategies, approaches, etc so that all information can be attained. Current report is based on
providing information regarding management practices within specified food service operation
so that range of technique for performance review. Alternative improvement performance
including implementation plan ans solution to overcome shortcoming will be provided in
current plan. Providing information regarding justification for recommendation to improve
performance will be included in present report.
MAIN BODY
Assessing the management practices within food service operation & utilization of range of
performance techniques
Nando’s as being operator in food service organization conducts different kinds of
management practices which helps to accomplish different business objectives. There are
different management practice which are commonly conducted by food service providing
organization. It includes conducting hiring, training & development, providing information,
implementing set of improvement action in turn higher ability to modify prevailing changes
(Zanin and et.al., 2021). To achieve predetermined objectives it becomes essential for the
organization to focus on having suitable performance review system that can contribute in
attaining best practices like waste, quality control process, building strong employee relation ,
creating good working atmosphere, having hygienic conducting, etc.
For the purpose having ability to overcome challenges by applying several
performance review techniques so that limitations can be assessed. The range of performance
technique that is used by Nando’s food service provider includes quality control &
monitoring tools, standard specification & operating procedures, evaluating, etc kinds of
approaches (McFarland and et.al., 2019). Quality monitoring & control can be done by
executing actions like check weighting, x ray, metal detection, machine vision, system , etc are
built in its production line so that prevailing lacking areas can be can identified to make
improvement. There are other course as well which are sued by Nando’s for bringing
modification in current improvement plan of organization. For specification process,
compliance is essential for having data regarding standard level of operating procedure in turn
fair & ethical activities can be ensured by firm. The important management practice includes
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brand name, grade of product, types of packaging, container size, etc so that good customer
experience can be provided to them. For example- Nando’s assures that personnel hygiene,
proper availability of equipment required for smooth functioning, smooth communication &
flow of goods is maintained. Monitoring & evaluation performance review technique used by
firm is mystery guest, inspection, environmental health, customer satisfaction feedback, etc so
that proper course of action can be implemented in its operational activities.
Recommending & producing management alternative to improve performance comprising
implementing plan
The management alternative that can be conducted fro improving performance requires
proper identification of problem in turn required level of action can be exerted. It can be done
by paying attention on problem solving road map that begins with identifying issue, causes,
solution , proper evaluation of alternative and implementing & assessing impact of measure
taken.
To apply alliterative management solution to business Hoskin kanri model can be
applied which includes implementing change towards continuous improvement that assist in
having strategic goal accomplishment. Bench marking and balance score card can be used by
mentioned food service providing company that provide information regarding lacking
segments so that improvement can be obtained (Aik and et.al., 2020). The alternative
management action for the purpose of improving performance includes executing change
management, merger & acquisition, having strategic alliance, etc so that eliminating irrelevant
aspect can become possible. Having training & development, applying effective change
management, etc can help in modifying performance.
Implementing plan
Aim: to modify current management practices for achieving greater sustainability in food
service sector
Objectives
 Inclining 10% effectiveness in accomplishment operational practices within year.
 Decreasing employee turnover through increasing 20% efforts in engagement program
within 6 months
 Improving customer satisfaction by 35% by the end of year.
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Device appropriate management solutions with utilization of range of management tools and
performance reviews techniques
For the success of the business Nando’s will need to analyze the required set of goals for
achieving a specific objective.
 Specific: Means that the business will need to develop a specific goal according to which
it will function.
 Measurable: The goals of Nando’s must be measurable so that the success can be
realized.
 Achievable: The goal of this organization needs to be realistic which can be achieved.
 Relevant: This business needs make sure that its resources are capable for achieving its
planned goals (Bjerke and Renger, 2017).
 Time based goals: The goals of the organization need to be for a given time period to be
achieved.
The smart goal of this organization would be to make the organization more versatile such
that it can provide services to more and more types of customers. This is one of the effective
ways in which the Nando’s who is only specialized in the chicken dishes also will be able to
adopt to the local UK culture and develop its dishes even further.
Recommendation for resolving organizational challenge and the application of tools for
monitoring and implementing plan for improving the performance.
Seven C’s of change management is considered to be rare and easy when a habit has been
formed thinking about the how the difficult and stressful and even annoying the can someone
ask to be changing your morning routine. With the help of the seven C’s the changes which
Nando’s would want to implement in the organization will be much easier.
Clarity:
While going through the change process everything needs to be made clear so that the
there are no misunderstanding within the organization.
Continuity:
The process which will bring the change in the organization needs to be continuous for
Nando’s so that it can be productive.
Certainty:
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The leaders of the restaurant need to understand the that certainty in the change will help
the business to continue to success.
Consistency:
The change which is going to be achieved needs to be achieved in small but continuous
doses.
Cooperation: For the change to be implemented successfully in the organization it is essential
for the organization to work with cooperation to each other.
Confidence: Self-belief is also important to be implemented in the organization such that the
individuals can be able to achieve success (Galli, 2018).
The Kotter’s 8 step change model can be very helpful for Nando’s for their change
management.
Creating a sense of urgency: In this organization will need to understand the reason why it
wants the change and thus the identification of that threat will create and urgency for change.
Forming Powerful Guiding Coalition: The management of the change can be done properly
with the help of developing the guidelines or updating the exiting guidelines in the organization.
Creating a vision for change: There should be a realized vision which the company has for its
change.
Communicating Vision: The implemented change in the organization needs to communicated
to the everyone in the organization (Vokes, Bearman and Bazzoli, 2018).
Removing obstacles: The change will be successful only when the obstacles in the organization
are not present and as a result the business will grow.
Creating short term win: This organization can set short goals the achievements of which can
be considered to be a short-term win for the business.
Build on the change: Continuous improvement can be helpful for achieving the change and
building on it.
CONCLUSION
From the above report it can be concluded that business development is essential for gaining
deeper knowledge regarding strategies, tool, etc. The current report has emphasized on
providing information regarding performance review technique, alternative management
practices along with implementation plan. It has given recommendation for making
improvement along with proper justification.
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REFERENCES
Books and Journals
Aik, J. and et.al., 2020. Evaluating food safety management systems in Singapore: A controlled
interrupted time-series analysis of foodborne disease outbreak reports. Food Control. 117.
p.107324.
Bjerke, M.B. and Renger, R., 2017. Being smart about writing SMART objectives. Evaluation
and program planning. 61. pp.125-127.
Galli, B.J., 2018. Change management models: A comparative analysis and concerns. IEEE
Engineering Management Review. 46(3). pp.124-132.
McFarland, P. and et.al., 2019. Efficacy of food safety training in commercial food
service. Journal of food science. 84(6). pp.1239-1246.
Vokes, R.A., Bearman, G. and Bazzoli, G.J., 2018. Hospital-acquired infections under pay-for-
performance systems: an administrative perspective on management and change. Current
infectious disease reports. 20(9). pp.1-7.
Zanin, L.M. and et.al., 2021. Influence of educational actions on transitioning of food safety
culture in a food service context: Part 1–Triangulation and data interpretation of food safety
culture elements. Food Control. 119. p.107447.
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