Food Safety Management in Food Service Industry

This report discusses ethical practices and their impact on the overall business success of food service organizations. It also sheds light on management practices such as quality monitoring & control, standard specification & operating procedures, and monitoring and evaluation within a food service operation. The report recommends various management alternatives to improve performances, including an implementation plan, and provides management solutions to address shortcomings within a food service operation.

FOOD SERVICE
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
PART 2............................................................................................................................................3
Assess management practices within a specific food service operation, using a range of
performance review techniques...................................................................................................3
Management alternatives to improve performances, including an implementation plan:...........4
Device appropriate management solutions to address shortcomings within a Sabor restaurant: 6
Justify recommendations to resolve organizational challenges applying measurement tools:....6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................1
Books and Journals......................................................................................................................1

INTRODUCTION
The term food service management includes various food services term such as fine
dining, casual dining, fast food & take away, pop-up food services and so on (Berisha Qehaja,
Kutllovci and Shiroka Pula, 2017). The report will shed light on ethical practices and impact of
these ethics on overall business success. Also provide valid & justified recommendations to
support management practices & strategies. The report will critically analyse various ethical
practices in specific food service organization & their impact. The report will also study about
various management practices within a hospitality industry & it recommends and produce
different management alternatives to improve performances. It will give justify
recommendations to resolve organizational challenges applying measurement tools.
MAIN BODY
PART 2
Assess management practices within a specific food service operation, using a range of
performance review techniques.
The best practice is method or technique that has been principally accepted as priority to
the available alternatives because it gives results that are higher to those accomplished by other
alternatives. Management Practices introduce to the working procedures & innovations that
consider by manager to improve the efficiency of business operations work system (Dkhili and
et.al., 2020). Good practices in food service industry are build strong teams, waste reduction,
involve workers, better services, always be marketing.
The best management practices for food service industry: Quality monitoring & control: Quality control is the most important & necessary for any
food industry, it is the responsibility of each person in the food supply chain from farm to
fork that consumers receive a safe & quality food products. Checking of weight, x-ray,
metal detection, machine vision system are comes under the production line. It not only
detect defective & harmful products but also analyse other problems for work &
productivity improvement.
 Standard specifications & standard operating procedures: Standard specification is
defined as precisely describe specifications, implementing through a standardization
process & predetermined for all buying of a particular item. Example of standard
specifications are: brand names, type of packaging, product & container size etc.

Standard operating procedure is a set of steps that help in giving instructions to
employees perform complex routine operations that complied by an organization (Loon,
2019). This includes personnel hygiene, flow of food, facility & equipment etc.
 Monitoring & evaluation: Monitoring is a systematic procedure of collecting, evaluating
& use instructions to record a programmer's operations towards attaining its objectives &
guide to management decisions. Evaluation is the systematic assessment of each activity
with the help of comparing actual results with expected results then analyses the
difference & their causes then improve that deviations. Various basis are available for
monitoring & evaluation such as mystery guests, inspections, customer feedback and
audits.
 Mystery guests/shoppers: It is an individual hired by hotel rating agency to constitute as
a lodger to evaluate the quality of a hotel. These trained observers systematically test
sample of both the service product & its delivery then give numerical ratings.
 Environment health check: It includes the measure for safeguarding public health,
including conducting & imposing various laws related to environmental health & give
support to reduce health and safety threats.
 Customer satisfaction feedback: It is a way of knowing whether companies customers
are happy & satisfying or not with their product or services. Company doing surveys by
one of the various method such as telephone survey, face to face discussion, e-mail &
online surveys. It helps business in plan for improvement, new ideas & innovations.
Management alternatives to improve performances, including an implementation plan:
Various different management practices that are followed by Sabor restaurant for
effective business operations are as follows:
 Understanding customer requirement: Sabor restaurant first analyses their customer
through different market survey that what consumers demand & what are their priority in
foods and drinks (Moşteanu, 2020). According to that manager plan their policy about
new items & improvement that are required.
 Training of employees: After understanding the requirement of customer Sabor manager
put focus on hotel customer service training. Professional staff is the main basis of a
successful business of hotels & restaurants, manager first hire staff according to their

requirement. After hiring them give training to them according to the need of consumers
about way of serving to consumers, innovative present of dish, way of talking etc.
There are various number of tips & plans that are business can adhere for monitor & analyses its
implementation plan. Sober restaurant consider SMART planning that are described below:
 Specific (S): Companies goals are need to be specific & clear that define 'what and why'
of business objectives. It helps in showing the right path related to strategic direction.
Sabor restaurant manager implement this strategy & plan their business activities
according to the need of consumer requirement (Tellmann, Røsdal and Frølich, 2021).
Planning about hiring of professional staff & give them proper training. Measurable (M): measurable element give company a vision about that their target is
achieved or not, if not then what action can take by organization. Sabor manager use this
technique to measure the performance of their staff & evaluate that their goal is
accomplished or not. If any problem is in working of an employee then provide them
training. Attainable (A): The motive of setting SMART goals is to stop firms & their staff for
disappointment & achieving of goals is not too difficult for firms. Sabor restaurant
manager attain this mean by proper training & management of staff and direct their goal
to satisfied their customer requirements. This give firms good recognition & large profits. Relevant (R): Company need to evaluate that their goal is relevant about why the goal
matters to manager & their organization means their expectations & wants are completed
by set goals. Sabor manager also consider this for analyse their organizational and
employees personal needs & wants according to that motivate their employees to achieve
their both personal & organizational goals.
 Time-based (T): Companies need to set time limit for their achievement of goals because
it give motive & sense achievement and success to whole company. Time limit are set
daily, weekly, monthly or yearly deadlines according to the goals. Sabor, manager also
considers this for effective running of their business & achieve their goal on time.

Device appropriate management solutions to address shortcomings within a Sabor restaurant: Effective communication: Effective communication helps in remove various confusions
& mistakes between staff, it helps in providing better customer services. Sabor restaurant
give best & fast services to their consumers with establish proper way of communication.
 Go beyond service expectations: Sabor restaurant give their customer services beyond of
their service expectations. Their customer value is high because of their effective
services. Sabor staff are available for their consumers 24 hours, provide home delivery
services, online advance booking (5 common practice, 2021).
 Innovative technology: Sabor restaurant use innovative technology that they available
their menu only online to consumers. They need to scan the code or put the link and then
menu is shown on consumers mobile phones, after finalize their order from menu they
send their order to staff. This technique of Sabor restaurant attract large number of
customers.
Justify recommendations to resolve organizational challenges applying measurement tools:
Sabor restaurant use various measurement tools for improve their performance. Various
tools are SMART planning tool, Kotter's 8 steps, seven C's of change management and so on.
SMART tool are stand for specific, measurable, attainable, relevant, time-based. Company use
this tool for effective planning & proper organize the activity of business. In term specific, goals
are clearly decided so firm plan their activities according to that goal. Measurable give firm to
analyze their overall performance with their expected plan, if work is not measurable then never
company successfully achieve their goals. Attainable describe about that companies goals are set
in that way that they are easily attainable for employees & company otherwise it creates problem
in an organization. Relevant term define that companies goals are planned in that way that they
are relevant for them means they clearly understand that how much matter these goals for
company. According to that motivate their staff so that goals are easily accomplished. Time-
based term in SMART planning describe that goals have a time limit that they are attainable in
that particular time.
CONCLUSION
The report has discussed business ethical practices & the impact of these ethical practices
on the overall business success of food service organization. Furthermore, the study has shed

light on management practices such as quality monitoring & control, standard specification &
operating procedures & monitoring and evaluation within a food service operations & also
recommend and produce various management alternatives to improve performances, including
an implementation plan. The report has also given management solutions to address
shortcomings within a food service operations & give justify recommendations to resolve
organizational challenges.

REFERENCES
Books and Journals
Berisha Qehaja, A., Kutllovci, E. and Shiroka Pula, J., 2017. Strategic management tools and
techniques usage: a qualitative review. Acta Universitatis Agriculturae et Silviculturae
Mendelianae Brunensis.65(2).
Dkhili, N. and et.al., 2020. A survey of modelling and smart management tools for power grids
with prolific distributed generation. Sustainable Energy, Grids and Networks.21. p.100284.
Loon, M., 2019. Knowledge management practice system: Theorising from an international
meta-standard. Journal of Business Research.94. pp.432-441.
Moşteanu, N.R., 2020. Challenges for Organizational Structure and design as a result of
digitalization and cybersecurity. The Business & Management Review.11(1). pp.278-286.
Tellmann, S.M., Røsdal, T. and Frølich, N., 2021. Professional educational programmes under
pressure. Organizational challenges related to strengthening research. Studies in Higher
Education.46(9). pp.1839-1849.
Online
5 common practice., 2021. [Online]. Available through <https://www.webpt.com/blog/5-
common-performance-review-methods/>.
1