Management Practices in Food Services Operations and Performance Techniques

This report provides information regarding the management practices in House of tides restaurant. It includes alternative improvement performance implementation plan which will provide solutions to the business for overcoming short issues with the help of planning.

Food safety Management

TABLE OF CONTENT
INTRODUCTION...........................................................................................................................1
LO4..................................................................................................................................................1
MAIN BODY..................................................................................................................................1
Assessment to the management practices in food services operations and utilization of range
of performance technique............................................................................................................1
Recommendation of the different management alternatives for the improvement of he
performance by implementing plan.............................................................................................2
Objectives....................................................................................................................................2
Device appropriate management solutions with utilization of range of management tools and
performance reviews techniques..................................................................................................2
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
A business development plan is a document which allows the organization in development
of the framework for the different strategies, approaches, etc from which all the information’s
can be attained. This report is based on providing information regarding the management
practices in House of tides restaurant. In this project alternative improvement performance
implementation plan which will provides solutions to the business for overcoming short issues
with the help of planning.
LO4
MAIN BODY
Assessment to the management practices in food services operations and utilization of range of
performance technique
House of tides restaurant in the food service organization has conducted with different kinds
of management practices which has helped it to achieve different business objectives. This
includes different management practices which are conducted for providing food service in the
organization. It also includes conduction of hiring, training & developing, providing information
and implementation of the different set of improvement actions in turn of prevailing the changes
in the organization (Elshaer, 2021). For achieving the predetermined objectives, the it is very
important for the organization to focus on the having a suitable performance review system
which can be contribute towards attaining the best practices such as the management of the
waste, quality control process, employee relations, work place environment, health and hygienic
conductions.
The purpose of having this ability of overcoming the challenge is through the application of
the different performance review techniques which can help in assessing the limitations. The
range of performance technique which has been used by House of tides in the sector of food
provider involves standard specification & operating procedures, includes quality control &
monitoring tools, evaluating, etc kinds of approaches (Lepkowska-White, Parsons and Berg,
2019). The performance technique of quality monitoring and control can be executed by
performing actions like X-Ray, weight checking, metal detection, machine vision, system, etc.
are implanted in its production line to identify the lacking areas and improvements for the can be
done. House of tides used other course as well so that the modification in current improvement
plan of the organization can be brought. For the process of specification, it is essential to have
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compliance for having data regarding standard level of operating procedure in order to ensure
fair and ethical activities in return by the firm. The different management practice includes brand
name, grade of product, types of packaging, container size, etc to ensure that good customer
experience is being provided by them. For instance- House of tides makes sure that that
personnel hygiene, proper availability of equipment required for smooth functioning, smooth
communication & flow of goods is maintained. The firm also uses the technique of Monitoring
& evaluation performance review by inspection, mystery guest, environmental health, customer
satisfaction feedback, etc so that it can be ensured that the implementation of proper course of
action in its operation activities can be done.
The performance review techniques for the food and beverage organization is rating scale or a
grading system is going to be very useful for such an organization that would help it to gather the
information required for the operations of the organization from the customers. This is going to
be method that would provide the organization with the quantitative data related to the change
required for the management of the organizational operations. Hence, the competencies of the
reviews are going to be the against which the employees and their performance is going to be
judged.
Recommendation of the different management alternatives for the improvement of he
performance by implementing plan
The management alternative which can be utilized for improving performance needs the
proper identification of problems which in return requires a different level of actions which can
be extended (Liu, 2019). It can be done with the help of paying attention towards the problems
which can solve the problems which has the potential of mapping the identification of the issues
which can cause issues, causes and solutions for the proper evaluation of different alternatives
for the implementation and assessment of impacts which can measure the performance of the
business.
Implementation plan
Aim: To revise the current management practices so that greater sustainability in the food
service sector can be achieved,
Objectives
• Inclination of 10% effectiveness in carrying out operational practices within the year.
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• Reducing employee turnover by increasing the engagement program by 20% within 6 months.
• Improvement in customer satisfaction by 35% by the end of the year.
Device appropriate management solutions with utilization of range of management tools and
performance reviews techniques
House of tides needs to analyse the required set of goals for achieving a specific objective to
achieve success in the business.
 Specific: • This means that the business will need to develop a specific goal to which it
will operate.
 Measurable: The goals of House of tides must be measurable so that success can be
realized.
 Achievable: The organizational goal should be realistic so that it can be achieved.
 Relevant: The resources of the organization must comply with the need of this business
so that the desired goals by the organization can be achieved.
 Time based goals: The organizational goal must be for a given time period to be
achieved.
The organizational goal to make the business more versatile would be the smartest. This will
result in providing more services to different types of customer resulting in reaching out to wider
pool customers and ultimately in the growth of the organization, As House of tides is only
specialized in the making of chicken dishes, this process will be highly effective as the
organization will be able to adopt to the local UK culture and expand their dishes and market
even further.
Recommendation for resolving organizational challenge and the application of tools for
monitoring and implementing plan for improving the performance.
The changed management by the seven C’s is considered to be very rare and easy at the same
time when formed as habit thinking as how difficult, stressful and different it would be if
someone asks to be changing one’s morning routine. The changes House of tides would want to
implement in the organization will be much easier with the help of the seven C’s.
Clarity:
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Everything needs to crystal clear while going through the process of change to ensure that
there is no misunderstanding within the organization.
Continuity:
House of tides needs to make sure that the process which will bring the change in the
organization is continuous so that it can be productive (Kwelukilwa, 2019).
Certainty:
Restaurant leaders need to understand that certainty in change will help a business
continue to be a success.
Consistency:
The change it is going to achieve needs to be achieved in small but continuous pieces.
Cooperation:
For successful implementation of change in the organization, it is necessary that the
organizations work in full cooperation with each other.
Confidence:
It is also important to inculcate self-confidence in the organization so that individuals are
able to achieve success (Al-Kandari, Al-abdeen and Sidhu, 2019).
Creating a sense of urgency: In this company it is essential to understand the motive of why it
needs the changes and also be able to identify what are the threats that will be created and
urgency for change.
Forming Powerful Guiding Coalition: The planning for the change must be done properly with
development of certain guidelines or by updating the exiting guidelines for the organization.
Creating a vision for change: There must be a understood vision which the business has to
follow for its change.
Communicating Vision: The implemented modification in the body needs to linked to everyone
in the business (Singh, Sarangal and Sharma, 2020).
Removing obstacles: The change will be successful only after the problems in the body are non-
existing and as a consequence the business will nurture.
Creating short term win: This business can set quick goals the accomplishments of which can
be measured to be a temporary victory for the corporation.
Build on the change: Continuous development needs to be helpful for attaining the alteration
and structure on it.
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CONCLUSION
With the help of this project it can be concluded that business development is very important
for gaining a deeper experience regarding the different strategies and tools. In this report the
emphasis has been given towards providing different information regarding the performance
review techniques, alternatives management practices and also with the help of certain
implementation plans. In this project recommendations has been provided along with different
types of improvements along with the help of some proper justification.
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REFERENCES
Books and Journals
Al-Kandari, D., Al-abdeen, J. and Sidhu, J., 2019. Food safety knowledge, attitudes and practices
of food handlers in restaurants in Kuwait. Food control. 103. pp.103-110.
Elshaer, A.M., 2021. Restaurants’ Response to COVID-19 Pandemic: The Realm of Egyptian
Independent Restaurants. Journal of Quality Assurance in Hospitality & Tourism, pp.1-32.
Kwelukilwa, D.D., 2019. The influence of customer relationship management on customer
satisfaction: a case of selected restaurants in Dodoma city (Doctoral dissertation, The
University of Dodoma).
Lepkowska-White, E., Parsons, A. and Berg, W., 2019. Social media marketing management: an
application to small restaurants in the US. International Journal of Culture, Tourism and
Hospitality Research.
Liu, L., 2019. How would cultural differences affect customer experience in Chinese restaurants
in Finland?.
Singh, R., Sarangal, R.K. and Sharma, P., 2020. Mediating role of customer experience between
innovation and performance: a study of quick service restaurants (qsrs). ENLIGHTENING
TOURISM. A PATHMAKING JOURNAL. 10(2). pp.239-269.
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