Food Safety MANAGEMENT INTRODUCTION 1 TASK 11 P1 Introduction of various food supply chain approaches and strategies to boost up business effectiveness 3 TASK 24 P3 Define application of analytical to

FOOD SAFETY MANAGEMENT INTRODUCTION 1 TASK 11 P1 Determine a range of various supply chain approach in food sector by highlighting key stakeholders in process 1 P2 Mention principles of efficient procurement and sourcing of processes for food service operation2 M1 Analysis of range of food supply chain approaches and strategies to boost up business effectiveness3 TASK manager 24 P3 Define application of analytical tools forsupportingefficient strategies of management 4 P4 Mention various management practices that help business operations in food service organisation 5 M2

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Determine a range of various supply chain approach in food sector by highlighting key
stakeholders in process...........................................................................................................1
P2 Mention principles of efficient procurement and sourcing of processes for food service
operation.................................................................................................................................2
M1 Analysis of range of food supply chain approaches and strategies to boost up business
effectiveness...........................................................................................................................3
TASK 2............................................................................................................................................4
P3 Define application of analytical tools for supporting efficient strategies of management4
P4 Mention various management practices that help business operations in food service
organisation............................................................................................................................5
M2 Critical evaluation of management practices and tools to support operations in food
industry...................................................................................................................................6
D1 Recommendations for management strategies and practices to improve business
operations...............................................................................................................................6
TASK 3............................................................................................................................................6
P5 Mention ethical practices for a food service company and their influences on overall
success of business.................................................................................................................6
M3 Analysis of different ethical norms for food service firm along with its impact on business
success....................................................................................................................................7
D2 Critical analysis of ethical practices for food service company and its influence on
business objectives.................................................................................................................8
TASK 4............................................................................................................................................8
P6 Evaluate management practices in food service operation by using performance review
techniques...............................................................................................................................8
P7 Recommendation and production of management alternatives to improvise performance,
including implementation plan...............................................................................................9

M4 Management solutions to address shortcomings in food service operation by using
management and performance review tools...........................................................................9
D3 Justification of recommendations to solve organisational challenges by measurement tools
to monitor implementation plan...........................................................................................10
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food safety is defined as preparation, storing and handling of food so that risks of getting
sick from food related illness can be minimised. In today's time, Food safety has became a global
concern and its management is essential to assure customers about the quality of food they are
provided. Food safety management benefits in identifying, evaluate and control food hazards at
different level of food-supply chain (Boe and et. al., 2015). This assignment is prepared in
context with Frankie & Benny's which is an Italian-American themed restaurant in UK. This
restaurant is headquartered in London, UK and have numerous outlets in global context. This
assignment will cover about various food supply chain approaches and principles for effective
procurement and sourcing processes. Also, analytical tools for management practice and ethical
practice for food sector are discussed. At last, use of performance review technique is mentioned
along with management alternatives to improve performance of food related organisation by
including an implementation plan.
TASK 1
P1 Determine a range of various supply chain approach in food sector by highlighting key
stakeholders in process
Food service sector include different activities and operations that helps in providing
standardized service and high quality food to their customers. Other than this, it benefits in
understanding the procedure to prepare food with appropriate nutritional standards and hygiene.
In case of Frankie & Benny's restaurant, it is vital for the restaurant to have appropriate supply
chain so that customers can be served effectively. Within food sector, cleanness and quality is
treated as essential factor to attain expected goals and targets. Various approaches linked with
supply chain are mentioned beneath:
 Fine dining: These are full service restaurants which provide dedicated meal course to
their customers. These servings and establishments are also called as White-tablecloth
eateries that are specialised in offering high quality food. Due to their standardised
service, this approach is considered as a best way to earn high profits and revenues in UK
and outside world (Boqvist, Söderqvist and Vågsholm, 2018). Stakeholders in these
context are guests and investors which can further invest in business operations of
restaurants. Other stakeholders are staff members of restaurant.
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 Pop-up services: These services are provided food service sector for temporary basis
only on special occasions like functions, gathering of mass or some festival. In UK, these
services helps the new chefs in showing their skill and talent so that they can maintain
their customer base for a longer time span. Main stakeholder in this service are restaurant
or hotel owners, customers and senior managers which can appreciate the talent of
aspiring chefs to earn high revenues and profits by their work.
 Themed food services: This is considered as an essential approach for food service
sector, this approach benefits the restaurants in creating a memorable experience for their
customers due to which they prefer to have repeat visits. In this service, main
stakeholders are customers and managers as themes are decided by manager according to
the choice and opinion of customers. Frankie & Benny's restaurant came under this
approach of food service and supply (Fung, Wang and Menon, 2018).
P2 Mention principles of efficient procurement and sourcing of processes for food service
operation
Procurement management
Procurement process includes placement of order from supplier and paying for it after
receiving the order. Procurement management is defined as purchasing of resources and
materials from the suppliers on the basis of its price, quality and requirements. If items will be
purchased from right supplier then it will helps in reducing both direct and indirect costs. Below
are mentioned some ways to check quantity and quality controls:
 Supplier credibility checks: It is essentials for the manager in Frankie & Benny's
restaurant to acknowledge the trustworthiness and reliability of suppliers. It will assists in
checking the credibility of supplier. This will assure the manager that good quality
products will be purchased for food production (Grover, Chopra and Mosher, 2016).
 Approved suppliers list: Before selecting their suppliers, manager of Frankie & Benny's
restaurant must check the approved list of suppliers. This will helps them in contacting
reliable suppliers which will provide required quantity of products without any
compromise with quality.
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Sourcing considerations
Sourcing is referred to the selection of different suppliers which are best in providing
good quality and affordable resources or materials. Both of these processes are required to be
efficient so that high quality material can be gained to produce dishes and meal in Frankie &
Benny's restaurant. This will ensure safe and tasty food, due to which sale of concerned
restaurant will be high (James and Zikankuba, 2018).
 Range on offer: Offers and discounts given by the suppliers on materials will results in
price negotiation due to which quality products can be brought without any compromise.
 Value for money: Manager of concerned restaurant is needed to select that supplier
which provides value in return of money. These suppliers will provide expected quality
and quantity of material so that food can be prepared while maintaining standard.
 Aftersales warranty and services: Suppliers which takes accountability if their item is
defected or of poor quality are considered as best suppliers. This is because if goods
purchased from them do not fulfil quality criteria can be replaced by the manager of
Frankie & Benny's restaurant without any loss of capital. By this, assurance of good
quality can be sustained.
M1 Analysis of range of food supply chain approaches and strategies to boost up business
effectiveness
There exist different type of food supply chain approaches like fine dining, theme based
service, casual dining etc. All of these approaches helps in gaining the attention of customers so
that high profits can be earned by serving them. For example, In casual dining approach,
moderately priced food is served in casual environment. Usually, these places offer table
services. These restaurants have a separate bar with limited wine and unlimited beer menu so that
customers can spend fun time with their family and friends (King and et. al., 2017). Other
example is that in present time, theme based eateries are very famous in UK as they offers
market segment between fast food restaurant and fine dining. Procurement strategies involve
handling inventory, item storage, negotiation of prices etc. Other strategies like approved
supplier list and checking of supplier credibility helps in contacting genuine supplier. Due to this
extra cost of Frankie & Benny's restaurant will reduce and production of food will take place
without any compromise. This will help in boosting of business so that high revenues can be
earned.
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TASK 2
P3 Define application of analytical tools for supporting efficient strategies of management
There are different analytical tools and tactics which will help the manager in Frankie &
Benny's restaurant to formulate effective management strategies so that expected outcomes can
be gained desirably. These tools are stated below:
SWOT Framework
SWOT will allow the manager of concerned restaurant to identified their weaknesses and
strengths along with potential threats and opportunities so that management strategies will be
formulated without any compromise.
Strengths Weaknesses
 Workforce of restaurant is highly
skilled and trained due to which
customers are satisfied with the
services they are provided.
 Company offers high price for their
dishes due to which people feel
reluctant to buy them irrespective of
their high quality (Manning, 2018).
Opportunities Threats
 Manager of restaurant can enhance
their online presence so that maximum
number of people in UK can
acknowledge about their offerings.
 Rival restaurant are also providing
good services in average pricing which
is a big threat to the revenues and
popularity of restaurant.
Porter's 4 corner analysis
With the help of this analysis, strategies, intentions, objectives and strengths of rivals can
be acknowledged. This will assists the manager of Frankie & Benny's restaurant to develop right
management strategies so that high advantage in market can be gained.
 Drivers: These assists in acknowledging the goal of rivals and their business strategies to
achieve them. By identifying current position of rivals, counter measures can be adopted
by Frankie & Benny's restaurant so that tough competition can be given to competitors in
term of sales (Kshetri, 2018).
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 Management assumptions: This will benefits in identifying about the tactics which is
adopted by management of rival firms to sustain strong presence in market. By
considering this aspect, Frankie & Benny's restaurant can attain their expected goals in
limited time frame. This will help the restaurant in earning stable sales and high profits.
 Strategy: In this stage, new strategies like Launching a new product, modifying existing
services or product and changing prices take place according to the findings which are
gathered via previous stages. This will help the restaurant in offering unique services to
their customers to earn wide profits (McWilliams, 2015).
 Capabilities: This helps in acknowledging the abilities of competitors by understanding
their weaknesses and strengths. By this, manager in Frankie & Benny's restaurant will be
able to attack the strengths of other restaurants and retain their customers for maximum
time.
P4 Mention various management practices that help business operations in food service
organisation
With the help of management practices, effectiveness of business can be improved
considerably. Some of these practices for Frankie and Benny's restaurant are mentioned below:
Managing resources and human capital in operations: It includes the management of
staff within restaurant by teaching them new tactics and skills regularly so that they can use
resources of company in optimal manner. This can be attained through:
 Appropriate cost management and staffing level will improve overall productivity of
restaurant. Manager is needed to hire sufficient staff within allotted cost so that customers
can be served without any compromise. If restaurant will have less employees, it will
results in mismanagement of work (Nychas, Panagou and Mohareb, 2016).
 In this context, Manager can take help of Belbin team roles so that each employee can
understand their role and duty in a proper manner. This will allow the restaurant to earn
high profits and sales.
Property and resource maintenance processes: With the help of these processes,
premises, equipments and property of Frankie & Benny's restaurant can be maintained properly.
 Food is needed to be prepared according to the choice of customers so that they can enjoy
them whole heartedly. Good maintenance of food service facility will helps in gaining
the trust of customers.
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 Repair scheduling through peaks and troughs is going to help the restaurant to
manage customers and their needs during rush hours in efficient manner.
M2 Critical evaluation of management practices and tools to support operations in food industry
Management tools which guide business firms to perform their work efficiently are
strategic planning, SWOT, porter's 4 corners etc. whereas different practices of management
covers formation of strong team, monitoring of waste, better services etc. In this respect one
example is that Workers in restaurant must be scheduled according to their expertise and
availability. This will helps in efficient rota management for seasonality where right work will be
provided to right people. Due to competencies and skills of employees overall satisfaction of
customers will be maximised. If these management tools and practices will not take place in
proper manner, Frankie & Benny's restaurant will not be able to gain advantage over rivals. Due
to this their popularity can reduce and they will not be able to earn high profits (Parmenter,
2015).
D1 Recommendations for management strategies and practices to improve business operations
There are some management practices and strategies which assists in the improvement of
business operations of an organisations. In context with Frankie & Benny's restaurant, some
recommendations are given below:
 Manager is needed to formulate clear procedures and standards while preparing food so
that expectations of customers can be fulfilled along with cutting of operational costs.
 Regular training must be given to staff so that appreciable services can be given to
customers.
 Manager in Frankie & Benny's restaurant is needed to interact with reliable suppliers that
will provide good quality material in reasonable prices .
All these recommendations will help the concerned restaurant in enhancing and
improving their business performance so that maximum profits can be earned.
TASK 3
P5 Mention ethical practices for a food service company and their influences on overall success
of business
Each organisation is needed to perform their business work within ethical standards so
that no individual will get harmed by the activities of company. In this context, Frankie &
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Benny's restaurant have also adopted CSR activities so that their ethical responsibilities can be
fulfilled without any compromise. Some CSR activities followed up by concerned restaurant are
stated below:
 Conduction of fair trade: It is vital for a company to conduct their trade and operations
in transparent and fair manner so that people do not feel cheated by using their services.
In this context, restaurant must charge their customers genuinely so that services their
services can be highly appreciated.
 Organic production: Manager and staff in restaurant must try to prepare all the dishes
by using organic material and resources rather than chemicals or flavoured substances.
Offering chemicals to customers in name of healthy food is unethical and reduce the
revenues of restaurant in negative manner (Sargunanathan, Elango and Mohideen, 2016).
Following CSR activities will benefits the restaurant to attain transparency in their
business work. Aspects related to it are stated below:
 Increased staff retention: Employees of restaurant must perform their work in
transparent manner. For example, hiring and recruitment of staff must take place with the
help of tests where abilities will be judged. It will improve retention rate of workers.
 Good brand image: If favouritism will not take place, it will be ethical and good image
of Frankie & Benny's restaurant will take place in marketplace.
M3 Analysis of different ethical norms for food service firm along with its impact on business
success
Ethical practices such as conduction of fair business activities, organic food production,
transparency in business operations etc. benefits a company in sustaining positive reputation in
the minds of customers. Due to this, customers will prefer to have frequent visits at Frankie &
Benny's restaurant with their family and friends. This will benefits the concerned restaurant in
earning high sales and revenues without any complexities. If restaurant will not follow these
norms and practices, people will shift their preference towards other restaurant. It will results in
reduced revenues and sales due to which organisational productivity of restaurant will shattered
and concerned restaurant will not be able to gain success in any manner.
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D2 Critical analysis of ethical practices for food service company and its influence on business
objectives
Each business organisation must adopt ethical practices while performing their work so
that they can identify the difference between right and wrong decisions. This will help them in
gaining trust of customers so that expected results can be gained by organisational work. These
practices are going to assure that only quality food will be offered to customers and employees
and ecology will be treated nicely. This aspect will gain the attention of customers to use their
services. If ethical practices will be avoided then customers will face difficulty in trusting the
food provided by restaurant. Due to this, they will start avoiding their services and switch to
some other place. This will reduce the sales of company due to which organisational productivity
will be minimised and sustaining in market will be difficult (Singh, Shukla and Mishra, 2018).
TASK 4
P6 Evaluate management practices in food service operation by using performance review
techniques
The management practices in food services must be reviewed in order to remove threats
and improve effectiveness of relevant facilities delivered to customers for attaining their
satisfaction. It is very important to maintain better quality of food products according to taste and
preferences of customers which helps an organisation to improve their goodwill in market.
However, improvement in effective strategies of enhancing food quality is favourable in
attracting new customers along with retaining the current one in regards to increase profitability
of a company. In context of Frankie & Benny's restaurant, they are adopt number of techniques
for everlasting management practices in which some of them are given below:
 It is favourable to apply feed service quality monitoring and controlling procedure which
helps to improve quality of food products. It consist the utilisation of inspections,
customer feedbacks, mystery guests and environmental health checks & audits for
monitoring quality of food items. Meanwhile, these methods or tolls can be adopted in
given organisation to identify threats in manufacturing to eliminate them for enhancing
quality of eatable items (Rossi, and et. al., 2017).
 It is beneficial to set performance standards and standard operating procedures to
facilitate manufacturing of better quality of food products. It will encourage employees to
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conduct manufacturing appropriately which helps to improve quality of food products
that facilitate to satisfy needs of clients.
P7 Recommendation and production of management alternatives to improvise performance,
including implementation plan
The performance improvisation plays an important role to manage production of products
and services properly. It includes the fact that increase perfection of staff is favourable to
eliminate defects from food items which is helpful to satisfy actual requirements and demands of
clients respectively. However, there are are number of alternative methods that are required to be
consider to use in Frankie & Benny's restaurant in order to enhance perfection and performance
of staff. Moreover, the given organisation can adopt several techniques that are as follows:
 It has been recommended that it is suitable for Frankie & Benny's restaurant to use
benchmarking, balanced scorecards and change management to adopt new techniques in
regards to improve performance of employees on daily basis. These are favourable to
make them realise about their mistakes along with improvising methods for improving
their regular performance (Wang and et. al., 2016).
 It is suggested that Hoshin & Kanri model can be used in Frankie & Benny's restaurant
for conducting strategies planning in regards to improve working of employees in
production department. It includes to establish organisational goal initially and then
develop breakthrough objectives. Meanwhile, it is required to create annual objective and
then deploy the same. Moreover, after that its is necessary to conduct proper
implementation of annual objectives appropriately. Additionally, monthly review should
be conduct and then finally complete annual review of applied strategic planning and
relevant outcomes.
M4 Management solutions to address shortcomings in food service operation by using
management and performance review tools
The shortcomings in food service must be improved with the help of setting
benchmarking regarding performance of employees which encourage them to put efforts for
enhancing their productivity. It includes methods of inspections and mystery guests to identify
quality of food items which helps to motivate staff members to improve their productivity for
satisfying customers with providing appropriate eatable products to them.
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D3 Justification of recommendations to solve organisational challenges by measurement tools to
monitor implementation plan
In food service organisation, there are different challenges like lack of efficiency,
productivity, unethical practices to deal with customers etc. which reduces the effectiveness of a
business. With the help of 7 C's and SMART framework, these issues can be resolved properly
so that high business advantage can be gained. In this context, manager of Frankie & Benny's
restaurant can implement management strategics so that high standard food can be prepared and
offered to customers. This will help the corned restaurant to gain their expected results without
any complexities (Tian, 2017).
CONCLUSION
As per above given report, it has been concluded that food safety management is an
essential aspect which helps a business firm in becoming superior than rival organisation.
Restaurants and hotels are needed to work with Ethics and following CSR so that business
objectives of company can be attained in systematic manner. With the help of performance
review techniques and analytical tools, strategies of rivals can be acknowledged and counter
measures can be introduced to overcome them efficiently.
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