The range of varietu of food chain pproach in food service management

FOOD SAFETY MANAGEMENT

Table of Contents

INTRODUCTION
Food security management is the services that enable the client to records an systematic
method or way for analysing the process of food that determining an possible hazards and
designating an critical points of control(Korada and et.al., 2018). ZIZI restaurant is an chain of
Italian inspire restaurant which is across the Ireland and UK. This report highlights the range of
varietu of food chain pproach in food service company and highlights process of key
stakeholders. Also discuss principle of procurement and source of food service. Report assess
different analytical ways to help effective management tactics. Shows the management practice
that help for business operation in food industries. Report also highlights the ethical practice and
impact of practices for overall business success and asses management practice using
performance practice and recommend an produce management to improve performance. In this
regard present report has been prepared that involve discussion over Food safety management.
LO1
P1 Different food supply chains within food service industry and role of stakeholders in process.
This supply chain refers to to process which describes how foods from farms comes to
the market(Rajkovic and et.al., 2017). The process includes, production ,consumption,
distribution, processing and disposal. The food reaches to the market through supply chain which
moves systematically in from producers to consumers, while money paid by consumer goes to
everyone who is engaged in the this chain. Supply chain administration is a broader concept than
logistics. It can be longer and shorter, it is longer when more people are included and shorter
when producers sells a product or services directly to the buyers. A supply chain is efficient
when it is short as less people are involved and delivering of goods is fast. Types of supply
chains are as follows:
Direct supply chain: This supply chain includes a company, a supplier and a customer which
are involved in the up and down of flows of products and services. In direct supply chain all
work runs smoothly because there is a company, supplier and xcustomer, and no other person is
involved in this supply process. Direct suplly chain is a short chain as less people are involved in
this process(Kirezieva and et.al., 2016). The role of stakeholder in supply chain is that they take
and amount of interest on the investment. In direct supply chain stakeholder are the suppliers
only who charge an desired amount for moving the goods from one place to another.

Extended supply chain: this supply chain includes the supplier, company, buyer and suppliers
supplier. It includes all people who are involved in creating, storing, and transporting the product
. ZIZI restaurant manage their supply chain issues by selecting, negotiating with the direct
suppliers. The stakeholder are investors in this chain who invest in the capital of ZIZI Restaurant
or may be persons who give their place to these supplier to store their products(Ababio and
Lovatt, 2015).
Final supply chain: in final supply chain all members starting from manufacturing of goods and
services, information and capital, beginning from very first supplier to the final consumers. As
similar to traditional supply chain, final supply chain includes supplier, main company and the
consumers, and final supplier and final buyer. This supply chain covers everything starting from
production to the product advancement and to the information system. In this process
stakeholders are the investors which have invested in the manufacturing of goods and suppliers
also who charges for moving goods from one place to another.
P2 Principles of effective procurement and sourcing process of food service.
Setting up system to track and record inventory: this technique is based on maintaing records
of what cost is been charged by the suppliers and when the supplies were purchased. Almost all
procedures of inventory are time consuming, such recorded are kept up to date by the restaurant
and done correctly(Koutsoumanis and Aspridou, 2016). The tracking of inventory is done by
using an spreadsheet. In a spreadsheet all the details of products which are regularly been
purchased and the members on hand in the final count.
Incoming inventory: The reason for establishing a consistent method is to ensure that the goods
are received exactly which were ordered. Some errors frequently arises and the quality and
quality of products are checked as what was ordered and any loss which takes place. This helps
ZIZI restraint in maintaining its progress as quality and quantity can be measured and chances of
losses can be reduced.
Invoices: it is the important document which defines that goods received are actually that goods
which are been ordered. The invoice use to show the quantity of product, quality of goods, price
charged per unit, and the complete extension of amount chargeable(Koutsoumanis and Aspridou,
2016). By invoice restaurant gets help as it provides exact data that about quality and quantity of