Food Safety Management: Analyzing Different Food Services and Supply Chain Approaches

This report analyzes the food safety management system and its importance in controlling food safety hazards within the food business industry. It discusses different food services and supply chain approaches, principles of effective procurement sourcing process, and different management practices for successful business operation in food service company. The report also highlights the concept of ethical practices adopted by the Waterside Inn restaurant in the UK.

FOOD SAFETY
MANAGEMENT

TABLE OF CONTENT
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
Overview of different food services............................................................................................3
Different food supply chain approaches in food service industry...............................................4
Role of Key stakeholders in the process......................................................................................5
Principles of the effective procurement sourcing process for service operation.........................6
Different analytical tools for management strategies..................................................................7
Different management practices for the successful business operation in food service
company:......................................................................................................................................9
Ethical practice in the organization...........................................................................................10
PART-2..........................................................................................................................................11
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
The food safety management is a kind of system that has been considered as a systematic
approach in order to control food safety hazards within the food business industry in order to
make sure that the food is safe to consume by the customers (Nyarugwe and et.al 2018). The
management system regarding food that ensures their safety measure are highly recommended
and extremely important as it ensures the regulatory compliance to ISO standards with the help
of controlling hazards and risks that has been involved over the complete food procedure. In
order to describe various food service contexts, The Waterside Inn restaurant has been taken into
consideration which is a fine dine inn restaurant in UK.
This report will illustrate the food supply chain approaches, principles of effective
procurement, application of various analytical tools as well as different management practices
that support the business in being successful. Apart from this, the study will also highlight the
concept of ethical practices adopt by the restaurant with certain recommendations to support
management practices will also be explained in descriptive manner.
MAIN BODY
Overview of different food services
Food sector has various kind of food services that has been selected on the basis of the
kind of food that has been served within the restaurant. The food services has been diversified
into various categories such as:
 Fine dining: These are the kind of restaurants that are referred to as white table cloth
restaurants who are expert in catering upscale clientele and provides the highest quality
of food. These are such kind of places that are not loud and usually requires better dress
etiquettes.

 Casual dining: It is a kind of restaurant that consists of fun atmosphere, comfortable to
sit in as well as having affordable priced menu. It lies in between fast food dining as well
as fine dining. The menu prices are comparatively higher than fast food restaurants. Such
kind of places requires casual dress code and having relaxed environment (.Zhang and
et.al 2017).
 Fast food and take away: fast food is a kind of food that has been sold in restaurants or
stores who are capable enough to attract various customers towards the restaurant. It
consists of various types such as sit and having food places as well as take away
facilities. The dine-in facility has been provided in utensils over there while the take
away has been providing food in disposable containers.
Different food supply chain approaches in food service industry
Food supply chain is a kind of food system or approach which refers to the procedure that
illustrates the ways in which the food supplies comes from the farms to the tables of the
consumers. It includes various actions such as sourcing, processing, handling, distribution as
well as selling of the product. The food supply chain consists of wide range of products and
companies that are operating in diversified market area along with selling of varied food
products.
The above diagram illustrates the flow of food items from producer to consumer with the help of
a procedure which includes production, processing, distribution, retailing as well as their
consumption. There are certain supply chain approaches which has been discussed below:
 Long supply chain: The food supply chain consists of all the necessary stages through
which all the food products go through from production of the products to consumption
Food Supply Chain

level. It consists of transfer of food supplies from cross continent to international
suppliers. The lead times are basically longer and additional costs will be incurred in the
form of custom duties, landed costs, forwarder charges must be considered.
 Short supply chain: This particular food supply chain includes very limited
intermediaries which typically involves local producers working together in order to
promote local food markets. These kinds of partnerships help in order to boost the rural
economy with the help of creating new methods and ways of selling local produces and
attracting new types of consumers (Kotsanopoulos and Arvanitoyannis, 2017). It helps to
reduce transportation cost, CO2 emission, traffic congestion, etc.
 Outsourcing supply chain: It is a kind of practice through which the firm outsources its
entire supply chain management in order to understate its absolute cost, focus on their
core abilities, meet consumers demands appropriately and achieve greater flexibility in
maintaining and operating the company supply chain.
Role of Key stakeholders in the process
Stakeholders are the key investor in any process, they are the one who constructively or
negatively affect the process. For the supply chain management the main key stakeholders would
be- farmers, consumers, processor, retailer and exporter.
Farmers:
Farmers are the most vital stakeholders who grow food, they have the major
responsibility to grow crops and livestocks that are essential to live. Most of the farmers have
their different approach in growing of crops some uses natural chemicals to protect the farms
from insects and bacteria. Consumers mostly prefers the organic crop which involve pure
farming methods.
Processor:
After growing crop it is the important process to processed or preserve the food in certain
warehouses according to their nature so that it will remain fresh and safe. Staff of The waterside
inn require refrigerating, fragment or drying the food for further use (Rafeeque and Sekharan
2017).
Retailer and exporter:
It is the most important process after producing the product it is important to distribute in
the market. For the waterside inn restaurant it is important for them to find or reduce the

contaminated inventory, there employee need to store food at their nature of temperature and to
handle with care so that it remain fresh.
Consumers:
Consumers are the main stakeholders who play an important role in the success of any
organization. Therefore, it is the responsibility of the restaurant to safely deliver the food to the
consumer so that it enhance their relationship so that consumer remain loyal to them and visit
their restaurant again.
Principles of the effective procurement sourcing process for service operation
Procurement is the set of processes which is followed by the organization to find and
accompanied the process in order to produce the product and services to achieve their desired
goals and objectives. As business procurement involves the preparation, petition and amount
processing which covers all the area of company (De Boeck, 2018). It is the main process for
managing the upgraded organisational investment. For which the waterside inn restaurant need to
contact with the specific vendors in the market who provide them a qualitative product which
suits their budget. The procurement process also involves the sourcing, requisitioning,
investigation process.
The main steps which involves in the procurement process are as follows-
Finding of the essential goods and services:
This process outlines the all needs and plans to procure the better goods and services
which completely satisfied the budget or also complement the time factor. Therefore, the
waterside Inn restaurant need to outline their strategies so that they can procure the goods which
compliment both their time and budget factor.
Purchase requisition:
it define as for the purchasing good and services require a proper permission from the
internal finance department of the company. So for the waterside Inn the main in charge of this
process require a permission from their finance department to make investment to purchase
goods from the supplier (King and et.al 2017).
Sourcing consideration:
This process comes before any investment is made. It involves that the settling the
product sources for the company so that they processed the product to fulfil the customer's need.
Traceability of the good:

It is the process to trace the product element which involves all product stage as it
movement from supply chain to the final product. From this waterside inn restaurant need to
trace the process so any problem occur they can resolve it early.
Value for investment:
it is the most important aspect which company need to consider, therefore waterside inn
restaurant need to consider all the parameters they must have to carefully approach the all stages
so that it value their time and investment.
The range of food supply chain would be insight view of product flow, availability of the
goods, climatic factor which needed to deal carefully. The procurement stages described above
should implement effectively therefore, by using effective procedure of supply chain and
procurement strategies waterside restaurant will able to achieve their successive goals.
Different analytical tools for management strategies
SWOT analysis
SWOT analysis is the effective process which describe the micro environment which
includes the internal process of the organization. It involves the factors which are strength,
weakness, opportunity and threat (Stevens and Hood, 2019).
Strength:
This factor shows the main strong point of the organisation as how well they are
operating in their certain market. As for the waterside inn restaurant they have good quality
product which enables them to achieve good revenues. Their services are also good therefore
they have range of loyal or potential customers.
Weakness:
Through internal analysis it helps the company to identify their weak areas for
improvement. For the waterside inn restaurant there finance department is not so good their
budget always run out at the end. They must need to improve for future investment.
Opportunities:

As rise of technology it develops many opportunities as for the restaurant they cab
include the technology advancement in their services as to provide voice food ordering device so
that their employee can easily or rapidly provide the services to the consumers.
Threats:
The big threat can be seen as increment of the competition in the market it is the big
threat as new company introduce their product at lower price so it will attract the customers.
Therefore, waterside inn restaurant can proceed to not depend on product but also involve the
service oriented approach to lure the customers to invest in their product and services (Manning,
2017).
PESTLE analysis:
It gives the external analysis of the company. It involves the factors which are as follows-
Political factor:
Political factor affect the performance of the organisation for that company has to pay the
taxes time to time, consider all the rules and regulation for better running of their business.
Therefore, waterside restaurant need to include all these factors in their workplace to smoothly
run their business.
Economical factor:
This factor involves the interest rate, inflation rate, foreign exchange rates. Therefore
waterside restaurant need to consider the parameters as if there is any change in rules as changes
in the taxes.
Social factor:
Social factor involves the social trends, cultural aspects, health consciousness. This factor
is important to design the strategy for the market. It will help the waterside restaurant to know
what their customers are demanding from them.
Technological factor:
This factor mainly deal with the innovation in the product by implementing sort of
technologies. Waterside restaurant can proceed to introduce technological factor in their services
so that it will attract more customers.
Legal factor:

Legal factor are the important criteria which need to consider by the organization as it
involves the legal agreements, contracts, legislation laws (Jacxsens and et.al 2017). Waterside
restaurant need to complete all the legal activities to prevent from any problem.
Environmental factor:
Sustainability is the main aspect for the organization, therefore restaurant must need to
carefully produce their product so that it will not harm the environment by causing pollution and
other bad factors.
Different management practices for the successful business operation in food service company:
Management practices generally explains the methods of working and inventions or
innovation which is use by the manager of the company to increase the effectiveness of their
workplace to achieve the company's desired goals. Some management practices are as follows-
Human resource management:
This department is main In charge of the recruiting process of the candidate who possess relevant
skills to support their working environment. Therefore, for the waterside inn restaurant their HR
department must need to hire the candidate who have good skills to processed out the food, their
main responsibility is to give certain training to the new joineries so that they effectively carried
out their work.
To develop the cultural cohesiveness:
It is an important management practice which is able to achieve the successful business
goals. For every organization it is important to maintain an effectual and healthy work place
culture so that it improve the employee performance (Phadermrod, Crowder and Wills, 2019).
As for the waterside inn restaurant they must have to provide a better work culture to their staff
so that they easily communicate or interact with each other to carry out their task effectively.
Brand strategy:
Branding is the best practice which gives the recognition to the company. It includes the
delivery of good products and services to the consumers. It requires the consistency, good
employee support so that desired product can be made for the customer. Therefore, waterside inn
restaurant must need to plan a good brand strategy to build a strong relationship with their
customers by providing them a good product and services.
Give appraisals to employee effort:

This management practice is very important as everyone need some sort of appraisals in
their work so that they feel motivated towards their work. So, waterside inn restaurant need to
implement the culture in which they give reward to their employee for their productive work. It
will give motivation to the employee and it enables them to more connected towards their work
to accomplish their restaurant's desired successive goals.
Management tools and practices must need to implemented effectively in the business
otherwise failure in can lead the business in bad position (Smith and et.al 2019). If there will be
no training provide to the employee in food company then there are more chances of food
contamination which can cause serious problem for them.
Ethical practice in the organization
Ethical practices is all about developing the trust in work culture of the organization,
effectiveness of ethical practices allows the company to take right decisions for their business.
Honesty: Honesty is the main criteria in work place as for the good result, as for the waterside
inn restaurant their ethical executive must need to maintain honesty in their work culture. They
required to equally deal with everyone, do not use misrepresentation so that it will affect the
work environment.
Integrity: Ethical executive of the company must need to believe in their principles so that it
will help them to deal with the work pressure. Therefore, for the waterside restaurant their ethical
executive must need to believe in what they are saying as it develop the trust in employee so it
will help them to follow their order for good work.
Fairness: Fairness is the main criteria for every work there must be fair treatment to all the
employee, no biases should exist as it create negative environment. For the waterside restaurant
leader must need to give fair justice treatment to each employee so that there employee will
retain to them.
The ethical practices should effectively in company's environment for the successful
running of the business. If there will be no honesty, integrity in work culture it will impact the
long term goals of business (Kaur and France, 2018). Waterside inn restaurant must need to
develop a healthy and fair environment so that every employee feel motivated towards their
work, and carry out their task effectively. Recommendations can be made for good management
is that restaurant can proceed to implement good interaction and communication in the work

culture. They can proceed to conduct the activities which can give the fair and equal chance to
each employee to share their opinions so that it boost their morale for better work.
PART-2
Business development plan is necessary in order to initiate the probable factors that are necessary
for an organisation to deal with. A business is a set of objectives as well as the entities that are
moving ahead in order to bring about the prospects of growth that are essential for any
organisation to inhibit. The planning is a prominent criterion and that can be useful to determine
the standards of an organisation to such an extent that the customer base can be increased based
on the ideologies that are suggested. While considering business development it is also necessary
to evaluate the internal as well as external factors such that they will not stand as a barrier for
growth of the organisation (Potjanajaruwit, 2020). The factors that are a part of business
development plan as follows:
Products and services: the products and services that are associated with a food development
industry will include the onset of criteria that will cater the needs of people and therefore these
are to be evaluated. Based on the preferences of people these can be designed as well as derived
such that the customer base can be consistent and the probable standard can be attained.
Investment: the capital investment that have been incorporated by the organisation is to set an
extent that to bring out the raw materials as well as the quality people who are necessary to
prepare forward as well as to manage at the restaurant. This was a minimum investment and that
has brought about a good amount of reputation that is necessary for the organisation to get ahead
in the competition (Jukova and et.al, 2019).
Target audience: the target audience are referred to people who the organisation is aiming to win
over. The organisation target mostly the youngsters as well as the adults that our food is as well
as who are more prominent into travelling. Travelling is one of the onset of criteria that will
bring about a lot more opportunities and customer base to the organisation. By the choices of
customers, the organisation is bringing about new products as well as the services are evaluated
to such an extent that is bringing about an advantage to the company.
Role and function: the restaurant is into the food sector where it is mostly designed to bring
about the services that are essential for people to enjoy various food choices. It is playing a good
role in the food society where there is a heavy competition and it hard to develop measures to
attract people on the basis of its role and function (Aliaga-Herchel and Aliaga Robles, 2019).

Market analysis: food industries one of the spectacular industries that is grabbing a lot of
customer base. It is a never ending and a perennial choice for every customer and therefore it
will stand for over a long run. Using food industry is one of the best choice of every organisation
and to get adapted to the fact that there is a change policy in the sector will have to be evaluated.
Assets of the organisation: the valuable asset of the organisation is its employees as well as the
customers. The employees are so very well and graft that they are bringing about the flavour able
recipes into existence and that is what is making the restaurant to move ahead with profitable
standards. This is important in order to win over the choices of audience and only then the
organisation can stand as a unique entity.
Strategy development: there are various strategies that are following in regard to the restaurant as
well as the choice of food industry. These strategies will be the ones that are necessary to
increase customer base and that can be done on the basis of marketing. Marketing is one of the
prominent tool that the organisation usually in corporate and it is not until when this marketing is
developed to such an extent that the organisation can be able to benefit from its resources.
Cost benefit analysis: the cost that is associated with product will have to be evaluated in such a
way that it gets to suit every demographic and only then the organisation can be able to succeed
(RICHTER and SLAVÍČKOVA). In the initial stages the organisation will have to stand as a
strong base and have to make sure that its policies are up to such an extent that most of the
customer base will be able to prefer it over the long run. For this cost is one of the important
factor that will have to be evaluated and when this is done on a prominent basis then there will
be high amount of expectation for the organisation.
Competition: there is a heavy competition in every industry. Competition is said to be at the perk
of being the best and that is creating all the strengths and weaknesses that are associated with the
organisation. In order to stand in the midst of competition the organisation is aiming for internal
environment factors that will have to stay strong and get abided by the fact that they will not
have to be changed with respect to external forces.
Promotional strategy: promotions are important in order to get over the choices of an
organisation. It is not until when the organisation move ahead with a kind of promotional
strategy that will bring about a good amount of customer base that the organisation can attain
growth prospects. It is necessary to aim for the target audience and to develop strategies of
promotion like that of advertisement social media marketing and many other forms of

promotional activities that will invite the essence of organisation to every customer (Myronova,
2018). Transport industry is one of the prominent industry and that is bringing about a variable
entity there for the promotional aspects will have to be derived in such a way that it gets to be
understood by every commodity. There are various thematic analysis that are being derived by
the organisation such that this promotion can be taken care about in a spectacular way.
CONCLUSION
From the above report it is concluded that for every food organization their strategies and
effective plans plays a crucial role. For achieving a good business goals' organization needs to
consider all the factors while delivers the product and services. In this report it illustrates the
various range of food supply chains for the food service organization, it involves the role of key
stakeholders who processed or produced the food. It further includes the procurement principles
which allows to choose the relevant vendor for food supply chain who complements the finance
statement. It also described about the sourcing processes for the food service task. Report further
described about the different analytical tools which involve the SWOT and pestle approach. It
finally described about the different management practices which is aimed to support the
business operations. It finally concluded with the ethical practices for the organization.

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Online
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