Food Safety Management: Analyzing Procurement, Management Strategies, and Ethical Practices in The Fat Duck Restaurant

FOOD SAFETY
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Range of different food supply chain approaches ......................................................................3
Analysing the principles of the effective procurement and sourcing process for the food
service organization....................................................................................................................4
Understanding the analytical tools that supports the effective management strategies in the
food organization........................................................................................................................6
Evaluating the different management practices that helps in the success of the business
operations in the fat duck restaurant...........................................................................................7
Analysing the ethical practices that has been adopted by the fat duck restaurant and their
impact on the success of the organization...................................................................................8
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food safety management is ensures more about tools for food safety at own premises. This could
keep about the certification that provided in accordance within the food safety standards. Along
with this also ensures adoption of keeping good manufacturing that are hygienic and risk
analysis, and having some critical control point. The Fat Duck restaurant is housed while by
various century, that have been previously been site with The Bell pub. It is also being acquired
with reputation as invention and precision, along with this also have forefront of many other
modern developments. While this could be such as food pairing, flavour encapsulation and
multi-sensory cooking. As The Fat Duck restaurant is also known as wit fourteen course testing
while by having features dishes such as nitro-scrambled egg and bacon ice cream, and so on.
This could keep their consume attraction and make sure for having their more-better food
services for their customer. While this task with explain about investigating the procurement and
sourcing process within the given organization. Along with this also examine about operation
management strategies while within the given context of organization. While more the
importance of ethical management for overall business for having their great success.
MAIN BODY
Range of different food supply chain approaches
The Fat Duck restaurant is depending more about the organization strategies for company
and their structure for having the better supply chain. While for making the proper supply chain,
various stakeholder are must be required for keeping communicate about various product and
services for the organization (Rejeb and Rejeb, 2020). Retailer, which align for sustainability and
keeping the business goals, as they start the supply chain for The Fat Duck restaurant and well go
down to the farmer. Getting more and more suppliers this could also include about reliable
supply of being more sustainably grown food as far as they can make their more customer.
Consumer, say this could be actively searching more about their sustainable, especially
come out for having more growth and being taking some better estimation food and personal
care. They're in effect looking for more maintainable particularly with regards food and
individual reflection items. They reward brands they see as maintainable with reliability and
increasingly more normally, buyer reject brand unreasonable (Chen and et.al., 2020).

Distributors, retailer that could see more about their goods and services for working and make
sure for having more growth for The Fat Duck restaurant, while so that could help them for
knowing about their supply chain.
Consumer packaged goods, this could make their food service industry for working and
make sure for having their more estimation about how usually this could work for them. This
could led with grain buyers and farmers to help everyone understanding more about benefits and
better soil health practices (Taghikhah and et.al., 2021). Agriculture services providers, this is
being more consultant for about their estimation for which the proper goods and services that
could take place. Along with this farmers learn how to make the supply to meet the goals that
have been set by the retailers and The Fat Duck restaurant.
Analysing the principles of the effective procurement and sourcing process for the food service
organization
Procurement and sourcing process refers to the arranging the resources that are required in the
food service organization. And along with this, it includes the planning and organizing of the
elements that is needed in order to maintain the resources. Here are the principles of the effective
procurement and sourcing process that has been adopted by the fat duck restaurant.
Get the right supplier- In food industry there are large number of suppliers. It is hard to find
that which supplier's resources are effective. The fat duck restaurant is focusing on this and
adopted the principle of making interaction with the right supplier. (Martin-Rios, 2018). Those
suppliers who are providing resources at low cost has been adopted by the organization. And
along with this, the supplier who are giving quality based resources has been prioritised by the
organization. This leads to the collection of effective resources. And effective resources leads to
the effective outcomes.
Be fair to all suppliers- This is one of the social ethic that has to be performed by the
organization. It involves right and fair payment to the suppliers. It has been found from the
various source that, the organization is effective in terms of paying prices to their suppliers.
Therefore, the suppliers shows their full faith towards the restaurant. And providing them the
best resources in low prices.
Identify the needs- This is one of the important principle of the procurement and sourcing
process. It is needed to identify that what is required. This helps in setting up the plans in order
to get the identified needs. The restaurant requires those resources that are needed to prepare the