Food Safety Management

This document discusses the different approaches in the food supply chain within the food service industry, the principles of effective procurement and sourcing processes, and the application of analytical tools to support management strategies. It also explores the ethical practices in a specific food service organization and their impact on the success of the business.

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Examine different food supply chain approaches within food service industry highlighting
key stakeholders in process.........................................................................................................1
P2 Principles of effective procurement and sourcing processes for food service operation.......2
TASK 2............................................................................................................................................4
P3 Application of different analytical tools to support effective management strategies...........4
P4 Evaluate different management practices that support successful business operations in
food service organisation............................................................................................................5
TASK 3 ...........................................................................................................................................6
P5 Ethical practices in specific food service organisation and impact of this practices on
success of business......................................................................................................................6
TASK 4 ...........................................................................................................................................7
P6 Assess management practices in food service operations using range of performance
review techniques........................................................................................................................7
P7 Recommend and produce management alternatives to enhance performance including
implementation plan....................................................................................................................8
CONCLUSION ...............................................................................................................................9
REFERENCES..............................................................................................................................11

INTRODUCTION
Food service management refers to that responsibility in which manager can focus on the
daily operations of the food and beverage outlet that can prepare, make and serve the meals to
the customers who visited the stores and who orders the food. In this food service management
can train their employees so that they effectively work on satisfying the needs of customers and
organisation may earn higher profits and revenues. This project can helps in understand the
concept of food service management by taking the UK based restaurant i.e. ZIZZI restaurant. It
has around 25 outlets in all over the London and it shows the leading value in the market by
presenting the Italian inspired meal in the UK and Ireland. It was founded in 1999 with the best
quality food and an attractive classical twist. It involves the various approaches of the food
supply chain that can helpful in highlighting the key stakeholders of the firm. Further the
procurement process, strategies related to operation management, ethical management
importance that helps in the success and development of the company and at last build a
improvement plan to fulfils and attain the challenges that was present in the marketplace(De
Boeck and et. al., 2016).
TASK 1
P1 Examine different food supply chain approaches within food service industry highlighting
key stakeholders in process
Within the food service industry food supply chain reflects as a continuous
process so that restaurant will offers the suitable quality food products to their customers. It
reflects as a chain that considers the proper method i.e. how food will come from the farm to the
customer table. This food supply chain represents the various process such as producing,
processing, consumption, production and disposal. This involves the natural resources that are
supplied by the supply chain and it is managed and organised by the human force. With the help
of effective supply chain ZIZZI restaurant can offers the best services to their customers by
focusing on satisfying their needs by maintaining the quality of the offerings to the high extent.
In this supply chain can delivers the various ingredients that is safe and secure for the health of
the peoples. In context of ZIZZI it includes the various approaches related to food supply chain
that can be shown below.
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 Fine dine- It is one of the best approach of food supply chain that elaborates the casual
eaters by defining the varieties of cuisines and presenting it to the customers in the
diversified range that helps in attracting the eaters towards that food and beverages. It can
describe in several forms such as Indian, Chinese, Japanese, Italian etc. that showcasing
the importance of the particular place or region. For gaining the higher profits and
revenues restaurants can develops the innovative changes in the organisation by which
they attracts the millions of people towards it. To see that changes and profits enterprise
may need experience one who can offer the unique and twisting foods that have adore
taste which the customers like. This helps in making the strong connection with
customers due to this loyal customers are made. In this ZIZZI can invest more in hiring
the professional chefs who are helpful in delivering the quality food and beverage to the
customers(Manning, Luning and Wallace, 2019).
 Pop-Up food services- In this approach restaurant can supply the high extent food
services in their localities by making innovation and changes in the offerings. This pop
up services are delivered by the temporary restaurant which are operated from the home
who provide the services on several occasions and festive. As this type of restaurant will
be opened from the personal saving that does not involves major investment.
 Events and Conferences- It is one of the best approach in food supply chain where
restaurant can offers the extra services to the people by booking the huge area, so that
they can connect with the customers through events and conferences, parties and many
more reasons. In this restaurant can give the services as per the demand of customers like
refreshment and beverages services. This type of services helps in generating the high
profits and revenues. This type of food supply chain needs low investment(Nychas,
Panagou and Mohareb, 2016).
 Theme food services- This approach is more effective in today's environment where
every people are more demand able and tries to attracts the customers from their twist
and speciality. They provide the theme parties for the customers as per their demand. For
this they can decide the specific theme that is given by the customers and in this ZIZZI
restaurant can work to satisfy the customers demands and earns high profits. It also does
not more investment.
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P2 Principles of effective procurement and sourcing processes for food service operation
With the main objectives of the restaurant i.e. enhancing profits operators in the food
service sector can focus on making the strategies so that they can grow and expand the market
share. The food service operation have several principles in order to maintain the quality and
services of the restaurant. In this effective procurement and sourcing processes for the food
service quality helps in offering the safe and quality meals to the customers. According to the
specific guideline that is related to the principles restaurants can work as per that and attain the
overall goals(Chen and et. al., 2018). In case of ZIZZI, manager can follow several principles
such as providing fresh and reliable food and beverages to the customers. Several principles of
effective procurement can be shown below.
 Worth for capital- As per this principle ZIZZI can offers the quality and tasty food to
the customers so that they spend the amount that shows worthy to invest on the products
and services of the restaurant. The pricing that the restaurant follow is more reasonable
and its helpful to maintain the efficiency in supply chain for attracting the customers with
their affordable cost. It helps the food restaurant to sustain in the market for a longer
period of time.
 Trader reliability check- It involves the various suppliers that delivers the raw materials
to restaurants by including the varieties of ingredients which is helpful for the restaurants
to attracts the large number of customers that will retain for a longer period of time. It is
significant for the suppliers to manage the quality of stock that are helpful for customers
and not harming their health. In this ZIZZI can buy the raw material from varieties of
suppliers after checking the quality so that they can offer the qualitative food and
beverages to the customers that helps in longer survival of the firm by making the strong
and effective relation with the customers by connecting them the twisting
food(Charalambous and et. al., 2015).
 Sales service and warranty- It is very essential principle because when the customers is
visiting the restaurant they firstly noticed the quality of food and services they get which
is safe for their health. In context of ZIZZI restaurant they can takes the responsibility of
offering the quality and better quality food and services to the customers that can fulfils
the demands of the customers and this helps in gaining high profits by the firm.
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 Official supplier list- In today's business world company can work in the competitive
market for gaining higher profits, beating rival firm and for longer sustainability in the
marketplace. To all this restaurant company can focus on fulfilling the customers
demands so that they will retain with the company for a longer period of time. In this
ZIZZI can manages their supply chain by providing the affordable range of the products
and services that connects them with the Italian taste(De Boeck and et. al., 2015).
Above all explained principle strategies are best for the restaurant to develop and enhance
the profitably and sustainability within the marketplace that helps in gaining the competitive
advantage by maintaining the loyal team of the customers.
TASK 2
P3 Application of different analytical tools to support effective management strategies
SWOT ANALYSIS
It refers to analysis which defines the internal and external determinants that affects the
overall performance of the organisation. It includes the strength and weaknesses that may affect
the business activities and threats and opportunities that will affect the external activities of the
firm. SWOT analysis of ZIZZI can be shown below.
STRENGTH WEAKNESSES
 As ZIZZI is well known brand in the
Italian food industry in UK. In which
they can serve the quality products to
the customers to capture the attention
of the society people. As they also have
loyal customers that are working with
best staff which are experienced
chefs(Qijun and Batt, 2016).
 The major weakness of ZIZZI
restaurant is the menu that is not
attractive which attracts the new
customers that creates a advantage for
the rival firms. In this the impact on the
overall profitability can be affected by
this.
OPPORTUNITIES THREATS
 The best opportunity for ZIZZI
restaurant is the love for food by the
people of the world. Due to this,
 The major threat for the ZIZZI
restaurant is the competitors that was
present into the marketplace with their
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restaurant can attracts the large base of
customers on their Italian touch food
and beverages.
quality products and unique services.
PORTERS FOUR CORNERS
The four corner model is proposed by the Micheal Porter that helps the organisation in
analysing the strategies related to competitors for gaining the objectives. This corners are very
helpful for the restaurant ZIZZI that can be shown below.
Drivers This corner is that which helps the ZIZZI to perform the several
functions within the restaurant and helps in providing the various
information related to budget assigned to the different
activities(Griffith Jackson and Lues, 2017).
Management assumptions It depicts that corner which id indicates towards the management
team of the restaurant for getting the proficient results from the
functions. In this manager of ZIZZI do a market research so that
changes can be done according to the market trends in the
restaurant.
Strategy It refers to that strategy which is adopted by the ZIZZI restaurant
to gain the competitive advantage within the same industry and
attain the goals on specified period of time(Manning, 2018).
Capabilities This corner can showcasing the abilities of the ZIZZI restaurant
employees for achieving the targets on time. In this manager can
provide training to their employees related to operations of the
company so that targets can be achieved on time and firm will
survive for a longer period of time.
P4 Evaluate different management practices that support successful business operations in food
service organisation
Management practices refers to the working methods and innovations that the manager
can follow for making the company more efficient. This helps in developing the profit, sales and
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large market share. It includes some practices that helps the ZIZZI restaurant for successful
within the marketplace that can be shown below.
 Staffing and roles in maintenance- In context of ZIZZI, manager can allotting the work
to the whole department and hiring the applicant as per the capabilities and experience
who can reach the assigned target on set time frame. In this manager can also do
measures the performance of employees so that they motivates to work
effectively(Kumar and et. al., 2017).
 People oriented roles- In this work can be assigned to the staff members and for this
manager can motivates the employees by providing them rewards and recognition. In this
ZIZZI can offers both financial and non financial benefits to their staff members so that
they always do the work with best efforts.
 Action oriented roles- In this roles can be delegated to the people according to their
behaviour and knowledge so that objectives can be accomplished on time.
 Maintains the facilities related to food service- In this ZIZZI can offers the quality
foods so that brand image and the profits of the restaurant can be maintained. In this
customers are satisfied to the customers and it presents the major challenge for the
competitors and their profit earning(Wallace, Sperber and Mortimore, 2018).
From the above analysis it is recommended that ZIZZI can work with the above practices
such as action oriented, people oriented, staffing maintenance etc. so that they get the high
results and profits by improving the overall performance of the business with the productivity.
TASK 3
P5 Ethical practices in specific food service organisation and impact of this practices on success
of business
Ethical practices refers to the code of conduct that represents as a most essential aspect of the
restaurant by which company can maintains the reliable customers. In this ZIZZI can offers the
wide varieties of services to their customers by properly follow hygiene and eminence at the
outlets and serving food. To maintains the ethical practices company can adopts the CSR policies
for the welfare of society that can be shown below.
 Working hours of the employees- In this restaurant can delivers the ethical practices in
various ways by managing the working hours of the staff. If the staff are working for
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extra hours than restaurant can provide the overtime pay this will attracts them for
effective and efficient work. It is not easy for the ZIZZI restaurant to manage and
organize the shifts of the staff and pay them higher tips. It arises more conflicts in the
working area and to overcome this issue restaurant can rotate the working hours of
employees so that every one gets the equal chance(De Boeck and et. al., 2017).
 Fair trade practices- In this restaurant can managed the functions to get the fair results.
In this ZIZZI can adopts the various techniques to attain the goals in efficient manner. In
this company also adopts the legal rules and regulations to reduce the challenges in
successful way.
 Self retention- To retains the staff within a company for a longer period of time
company can face the major issues and face the unfavourable conditions. To overcome
this issue ZIZZI can create an effective environment to their staff that helps in creating
positive environment so that staff member can retain for a longer period of time.
 Production of organic material- In this ZIZZI can focus on using the organic products
that is collected by the restaurant directly from the farmers. This helps in making the life
healthy of the people by providing vegan and tasty food products(Rafeeque KT and
Sekharan N, 2018).
From the above analysis ethical practices are more significant for the ZIZZI to perform
the work effectively and efficiently by treating the employees fairly follow the fair strategy that
improvised the working practices and the position of the firm into the market. It present as am
essential for the firm in flow the information creditability that will enhance sales and revenues of
the restaurant.
TASK 4
P6 Assess management practices in food service operations using range of performance review
techniques
Food service operations can be review effectively by the performance review techniques
tools that helps in improvise the ability of the restaurant for achieving the goals and targets on
specified period of time. Some performance review techniques can be classified as follows.
 Customer satisfaction feedback- Customers are the important factor for every company
and industry especially for the food company. In this company can focus on collecting
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the customers follow-ups so that they can understand the satisfactory level of the people
and offering the products according to that. In this ZIZZI can collects the feedbacks from
their customers and after that execute the changes as per the expectations of the
consumers. It helps in making the strong relationship with customers by building the
trust(Tse and et. al., 2017).
 Food monitoring and control process- This practice can be managed and organised by
the higher level of authority in which they can focus on monitoring and controlling the
quality of the food by mainly focus on the outcome in judicious manner. In this manager
also ensures that the working equipment and machinery are properly working that will
not create the blockage in completing the task.
 Standard Operating procedures- In this method ZIZZI can various functions that will
performed in the right direction so that customers cannot compromise with quality of
food and services and enjoy the products at affordable price.
P7 Recommend and produce management alternatives to enhance performance including
implementation plan
ZIZZI restaurant can identify and analyse the various alternatives that helps in enhancing
the performance and proficiency of the restaurant. For this they includes the various plans that
reflects as a recommendation and management alternatives for the company that can be shown
below.
Management alternatives
 Recruitment and talent management- ZIZZI can working with the effective supply
chain and also maintains the balance in all their branches. In this they can hire the best
staff by hiring the best employees that fulfils all the demands of the company by reducing
the overall cost.
 Benchmarking- It refers to the set standards that is marketed by the restaurant and in this
firm will apply the different strategies for attaining the goals for a certain period of time.
It helps in maintaining the effective image of the brand so that higher sales and profits
can be reached by the restaurant(Liu and Niyongira, 2017).
Implementation plan
Seven C's of implementation refers to that best concepts that is helpful for the ZIZZI
restaurant for gaining the efficient output that can be shown below.
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 Clarity- It emphasis on the better knowledge in the staff members by which employees
can understand the goals and objectives for achieving the objectives in an effective
manner. In this ZIZZI staff can understand their work and perform the task in the best
way that helps in developing the trust and ambiguity within the ambiance of the
restaurant.
 Communication- It is an effective channel through which the information is transferred
to the employees in an attractive way so that efficiency can be maintained within the
restaurant as task can be completed without any misunderstanding(Singh, 2015).
 Change management- In this ZIZZI can implement the changes by doing innovation as
per the current market demand so that profits and sales would be enhanced. In this they
can also provide the proper training to their employees so that they can accept the
changes effectively and prominently.
 Criteria- It includes the rules and regulation that is set by the ZIZZI restaurant as per
focusing on the government policies. And according to it all the task and activities are
performed in an effective and efficient way so that company will face longer
sustainability.
 Checklist- It can involves all the details of the activities that are performed by the
restaurant for attaining the overall goals. In this ZIZZI can maintain the proper list for
their objectives and work on that for achieving it on a specified period of time so that
they will gain higher profits and growth.
 Call on help- This service is offered by the ZIZZI restaurant for taking care of the
customers and solving their issues for retaining them to a longer period of time. In this
they offers the quality food as per the customer demand so that brand image is enhanced
within the market.
 Choose the right provider- In this ZIZZI can hire a best service provider who can
develops the good relationship with the customers and make them loyal towards the firm.
These are the best recommendation for the ZIZZI restaurant because it helps in enhancing
the performance of the employees for attracting the large base of customers and making the
longer survival into the marketplace.
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CONCLUSION
By the above analysis it is concluded that the report i.e. food service management
involves in the several operations of the restaurant from its safety, quality to distribution to the
customers. It involves the various sources and the approaches that helps in achieving the goals
and objectives for gaining the continuous success. In enhancing the profits and market share by
the restaurant ethical management play an essential role as it develops the value position in the
industry. At last it recommend the improvement plan for retaining the customers in market by
adopting the use of the 7 Cs' model so that highest benefits can be enjoyed by the food company.
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REFERENCES
Books and Journals
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De Boeck, E. and et. al., 2016. Interplay between food safety climate, food safety management
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shops. Food control. 65. pp.78-91.
De Boeck, E. and et. al., 2017. Towards an extended food safety culture model: Studying the
moderating role of burnout and jobstress, the mediating role of food safety knowledge
and motivation in the relation between food safety climate and food safety
behavior. Trends in Food Science & Technology. 62. pp.202-214.
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