Food Safety Management and Business Development Planning in Food Service

Business Development Planning
in Food Service

TABLE OF CONTENTS
PART1.............................................................................................................................................3
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
P1 range of different food supply chain approaches and key stakeholders.................................3
P2 the principles of effective procurement and sourcing processes for a food operation...........4
P3 analytical tools to support effective management strategies and Product placement as a
marketing tool..............................................................................................................................5
P4 human capital and resources in operations and Property and resource maintenance
processes......................................................................................................................................6
P5 impact of Ethical practices on overall business operations....................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

PART1
INTRODUCTION
Business development plan for food service organization contain many things that
determine the systematic approaches and objectives, ideas, market segment, swot, pestle etc., etc.
for the better development of service sector. Strategic management process also involve in this
report for the betterment of the organization. This report includes the information about kitchen
table restaurants that is located in London. This report includes the strategic management and
process for practising the organization and solve their issue by applying such approaches that is
needed. Like, organizational challenges and their service. Their overall ethical management and
procurement.
MAIN BODY
P1 range of different food supply chain approaches and key stakeholders
Food supply chain refer to the process from where the process of raw resources to the
finished goods or fine dish on table present. This process also known as farm to fork. This
involve the transformation of food items (kitchen table, 2021). The UK import almost major of
their food products and fruits, and they heavily rely on the EU for vegetables and salads. Food
supply chain depends on the organization that how big there organization are and how much they
are able to import or export and their supply chain. The restaurants seen a major impact because
of COVID-19 outbreak. Before the pandemic consumer are already interested in from where
there food comes from. Because of this the encouragement to the customers as well the
organization to move towards the sustainable products and serve their products in that. Kitchen
table is totally well restaurants where people seated on a horseshoe shaped counter for their
dining. As nowadays the food supply chain faces a high range of difficulties in a food supply
chain and restaurant because it requires a high cost and business intelligence that many
organization lacks in that. For better performance and managing the supply chain organization
can bring and implement. The diversity of the food service include in the restaurants for the
better services. Attract the customer is fine dining should be in the restaurant and take away is
also available themed food services for the better performance and achieve higher objectives of
the organization. Product range in the organization should various for the better experience for