food safety management

see attached

Food safety
management

INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................4
P1 Determine a range of various supply chain approach in food sector by highlighting key
stakeholders in process................................................................................................................4
P2 Mention principles of efficient procurement and sourcing of processes for food service
operation......................................................................................................................................5
M1 Analysis of range of food supply chain approaches and strategies to boost up business
effectiveness................................................................................................................................6
TASK 2............................................................................................................................................6
P3 Define application of analytical tools for supporting efficient strategies of management.....6
P4 Mention various management practices that help business operations in food service
organisation..................................................................................................................................8
M2 Critical evaluation of management practices and tools to support operations in food
industry........................................................................................................................................9
TASK 3............................................................................................................................................9
P5 Mention ethical practices for a food service company and their influences on overall
success of business......................................................................................................................9
M3 Analysis of different ethical norms for food service firm along with its impact on business
success.......................................................................................................................................10
TASK 4..........................................................................................................................................11
P6 Evaluate management practices in food service operation by using performance review
techniques..................................................................................................................................11
P7 Recommendation and production of management alternatives to improvise performance,
including implementation plan..................................................................................................12
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
Food safety management is an systematic approach to control the hazards of food safety
within the food business to ensure the quality of food is safe to eat. It is one of biggest growth
industry in the recent time in food industry as consumers become more aware and their

expectations are also increasing day by day. In that moral duty of organisation is to provide
consumer safety and well being. For an organisation it is very much potential to examine the
food hazards in order to protect the self interest of an individual as well as organisation. This
report is based on Zizzi restaurant which is an Italian inspired chain of restaurants across in the
UK market. This report is based on the various range of food supply chain approaches by
highlighting the stakeholders in the whole process. It also includes the principles of effective
procurement and sourcing of food operations. Further it elaborates applications of various
analytical tools to support management strategies. it includes the ethical work practices in
specific food services organisation that impacts on overall business success. It also elaborates the
management practices with specific kind of food service operations and recommendations and
produce management alternatives.
TASK 1
P1 Determine a range of various supply chain approach in food sector by highlighting key
stakeholders in process
Food supply chain or food system is an detailed chain of activities that helps to identify the
journey of food from the firms to the plates of human being (Ha, Shakur and Do, 2019 ). It is
very much important for an organisation to evaluate the quality of food to serve them in best
manner in specified time period. Food services has a no. of different styles of services and style
of services should be opted on basis of type of food being served. There are various methods by
which various method food can be done on the table of guest (Ab Talib, Bakar and Too, 2019.).
There are majorly two popular kinds of food service are Pre plated services and Silver services.
In context of Zizzi they by using various kinds of styles for serving food in front of their
consumers as per their choices and preferences to remain competitive in marketplace.
Here are the various approaches of food service industry that are vary from the food and its
serving style that are as follows:
Fine dining:
In respective kind of food serving style restaurants use formal environment in which
customer sits on the table and fancier menu which attracts them. In find dining the wine and food
as per their needs and demands.
Pop up food services:

In respective food supply chain approach, which occurred at the unexpected venues in a
specified time period to showcase the talent by investing new things and attributes to remain
competitive in marketplace (Hu and et.al ., 2019). In context of Zizzi restaurant they by using
different themes of serving food enlarge the business opportunities in positive manner.
Conferences and events:
Conference defines as an kind of meeting of people to share the knowledge and
information by event organizers. They provide room booking services, event work order requests
, space rental and many more to give services under one roof. In context of Zizzi restaurant they
by operates different services under one roof to enlarge business opportunities.
To serve the food to ultimate consumers from farm to fork which is a long process and various
stakeholders contributes in respective process that are as follows:
Consumers:
Consumer are one of the most important stakeholders for an organisation, an individual
who avail the ultimate services such as avail services of restaurant, consume the food and many
more. In context of Zizzi restaurant they thoroughly evolute the consumer taste and preferences
to serve in best way.
Competitors/ food businesses:
Food industry is one of largest sector in whole world, there are large no. of food service
providers existed that bring something new in specified time period to remain competitive in
marketplace (Julien-Javaux and et.al ., 2019.). In context of Zizzi restaurant they evaluate the
strategies of competitors such as creativity in food, fusion in food and serving style to bring
changes in their own way of working.
P2 Mention principles of efficient procurement and sourcing of processes for food service
operation
Principles of effective procurement and sourcing process for a food service operation.
Procurement refers to the collecting or obtaining the products and services in order to satisfy the
business purpose. Here are the principles of procurement process that are as follows:
Maintaining the quality and quantity controls:

It is very much potential for business to maintain the quality of products and services, in context
of Zizzi restaurant they adopt food safety measures by giving proper training to their employees
to gain potential outcomes.
Types of profit opportunities:
For an organisation there are various kinds of profit opportunities available by using
procurement process in refers to the market growth, attributes and share of market to gain
success (Lee, Pennington-Gray and Kim, 2019..). In context of Zizzi restaurant they find out
major growth opportunities by conducting proper research and development.
Sourcing defined as an tool to select and locate businesses by setting criteria to take appropriate
decision. The principles of sourcing that are as follows:
value for money:
Respective principles of sourcing states that consumer always wants the food and services for
which they paid ( Manning, 2019 ). In context of Zizzi restaurant they segment market and
accordingly provide services to them in order to remain always competitive in marketplace.
After sale services and warrantee:
In context of food services operations they take proper feedbacks from their consumer in order to
give one of best services in the marketplace. They always put efforts to improve the level of
services by finding out gaps in performing well.
M1 Analysis of range of food supply chain approaches and strategies to boost up business
effectiveness
There are different type of food supply chain approaches such as theme based services, fine
dining, table dining etc. With the help of these approaches restaurant can effectively able to gain
attention of customers and confirm high profitability. For instance, in casual dining approach
food is served according to moderate price in a casual environment. Mainly in this food get
served on table services theme. In this restaurant have separate bar with having Limited and
unlimited wine and beer menu, so the customers can spend their valuable time with families as
well as friends. In addition with this theme based eateries within UK are very famous. As they
provide market segment among fine dining and food restaurant. Procurement strategies include
item storage and inventory negotiation of prices and more. In addition with this checking of
supplier credibility and approved supplier list also help restaurant to accomplish their goals in
best effective manner undertaking. These measures reduce unnecessary cost of restaurant so that

they can ensure production in cost effective manner as to increase profitability in best effective
manner.
TASK 2
P3 Define application of analytical tools for supporting efficient strategies of management
There are number of analytical tool that acts as techniques that help manager of Zizi
restaurant to frame best effective form of the management strategies in order to gain long term
advantage as well as desirable results. Some of these tools are mentioned below:
SWOT Framework
Swot framework is a tool that aid managers to identify restaurant strength and weakness
along with threats as well as opportunities in order to identify factors that affect the business
functioning. It further benefits them to frame strategies with the help of which they can
overcome the challenges in short period of time:
Strengths Weaknesses
 Employees of restaurants are potential
skilled and experience with the help of
customers get effectively satisfy with
the type of services that are provided by
restaurant.
 Price range of restaurant is highly
expensive that affect buying decision of
individual irrespective of high quality
food that are sold by them.
Opportunities Threats
 By taking advantage of different online
platforms manager of restaurant can
effectively able to increase the
customer base within UK. These will
also them to increase their profitability
ratio in simultaneous basis.
 Competitions of restaurants are offering
best effective services in affordable
price range that acts as one of the
biggest threat for Zizi restaurant and
further affect their overall revenue
index

Porter's 4 corner analysis
By undertaking this analysis objective, strategies, intuitions, strength of competitors can
be acknowledged by manager of Zizi restaurant (Wang, Hou and Ren, 2019). It further benefit
to develop best effective from of Management strategies that aid them to gain a competitive
advantages within marketplace:
Drivers:
With the help of this managers can effectively able to know main goal of competitors
along with their business strategies. As by determining their current position level of their
competitors Zizi restaurant manager can able to develop counter measures in order to give more
tough competitions in order to increase sale.
Management assumptions:
With the help of this managers can effectively able to determine that tactics that are
undertaken by competitors as to ensure long-term sustainability and strong our presence in
market. With the help of this manager of Zizi restaurants can effectively able to accomplish that
determined goals in perfect time period. It will further aid them to increase their profitability
along with stable sales ratio.
Strategy:
In this stage managers can engage in the functions of undertaking new strategy in order to
launch a new product, modifying already existing products as well as services and changing
price range as per according to the findings that a previously done by them. With the help of this
manager of Zizi restaurant can effectively able to offer unique services to wide range of
customers in order to attract them towards restaurant and increase profitability simultaneously.
Capabilities:
By undertaking this stage managers can able to have knowledge related to competitors
abilities. This will benefit them to identify their strength as well as weakness. With the help of
this restaurant manager can able to attack on competitors restaurant strength as to acquire their
customers in order to ensure more market share holding.

P4 Mention various management practices that help business operations in food service
organisation
For an organisation there are various kinds of successful business operations activities
existed that supports them to serve consumer demands and needs in proper manner that are as
follows:
Managing human capital:
Human capital is one of most important assets of an organisation and it is very much
potential to give them proper training and development so that they can give one of their best
efforts in achieving organisational goals and objectives. This can be attained through:
 Proper cost management and staffing level effectively aid organisation to improve their
restaurant productivity. In this it is essential for manager to recruit skilled and potential
staff in allotted budget so they can serve their customers without any form of
compromises. As if restaurants have less number of employees then there may be
possibility of mismanagement in functions.
 In this regard, managers can undertake use of Belbin team in order to define goals and
objectives of each and every employee regarding to their role as well as duty. With the
help of this restaurants can ensure long term sustainability high profitability and increase
in overall sales ratio.
Property and resource maintenance processes: By undertaking this process managers can
able to determine effective maintenance of equipments, premises and property of Zizi restaurant.
 It is essential to prepare food according to the taste and preferences of customers in order
to make them enjoy wholeheartedly. Manager of restaurant is required to ensure
maintenance of food service facility as with the help of this they can able to gain
customers trust.
 Repair scheduling through peaks and troughs effectively aid restaurant manager to
manage customers even during the rush hour in best effective manner.
M2 Critical evaluation of management practices and tools to support operations in food industry
With the help of Management tool business organisation can effectively able to upgrade
their functions in best effective manner. Restaurant management can take use of strategic
planning porter's 4 corners, SWOT analysis and different management practices in order to
monitor waste manage team and offer better services. In relation with this it has been determined

that restaurant is required to schedule employees as per according to their availability and
expertise with the help of this effective rota management for seasonality can be accomplished. In
this right workers are provided for right people. Due to competencies and skill of employees
customers can be effectively satisfied. Negligence of this factors affect season restaurant
performance and further make production in their profitability.
TASK 3
P5 Mention ethical practices for a food service company and their influences on overall success
of business
Each and every organisation is required to operate their functioning by considering ethical
standards in order to ensure that they do not harm any individual with their activities. In relation
with Zizi restaurant manager is required to undertake CSR activities so to effectively operate
business functions in ethical standards (What is CSR?. 2019). By conducting this managers can
run the functions without any form of compromises (Sandipani and et.al ., 2019). Mentioned
below there are some CSR activities that can be undertaken by following restaurant.
Conduction of fair trade: It is important for organisation to conduct trade and operations
in fair and transparent manners in order to ensure individuals are not get cheated by restaurant
services. In relation with restaurants it is essential for manager to ensure that the customers are
charged genuinely for services in order to ensure high appreciation within Marketplace.
Organic production: It is essential for staff as well as managers to ensure that all the form
of dishes that are prepared with resturant is made up of organic material as well as resources. In
addition with this is essential for managers to make sure that there is no use of flavoured and
chemical substances in their food. With the help of this restaurant can able to offer chemical free
product to their customers. Providing healthy food restaurant can actually able to increase the
positive image within Marketplace.
Mentioned below there are some CSR activities with the help of which restaurants can
effectively able to ensure transparency within business work:
Increased staff retention: It is essential for each and every employee of restaurants to
operate their function in transparent manner. For instance, it is essential for restaurant to ensure

that recruitment of employees must be with the help of testing their abilities. This will help
organisation to increase their work performance why improving the retention rate of workers.
Good brand image: It is essential for Zizi restaurant managers to do not favour
favouritism. This will ensure that organisation operate their services in ethical manner it further
increase image of restaurants in Marketplace.
M3 Analysis of different ethical norms for food service firm along with its impact on business
success
It is essential for organisation to perform their services and practices while considering
ethical measures; it includes fair business activities, transparency in business operation, engage
in organic food production and more. With the help of this business organisation can ensure
long-term sustainability with positive image in Marketplace. Along with this organisation can
also ensure long term sustainability of their customers. In addition with this restaurant
management can effectively able to increase their overall sales ratio as well as revenues. If
resturant do not perform their functions with ethical standards then the find themselves in heavy
penalties and it also affect them in negative manner.
TASK 4
P6 Evaluate management practices in food service operation by using performance review
techniques
It is essential for organisation to review their management practices within food services in
order to remove any form threats and further make improvement in the services that are
delivered to customers in order to satisfy them in best effective manner (Waltner‐Toews, 2019).
In this it is essential for restaurant to offer better quality of food to customers and as per
according to their taste and preferences. With the help of this management can ensure high
goodwill within Marketplace. It has been determined that by improving strategies to enhance
quality of food can turn out as unfavourable advantage for organisation in order to retain and

attract customers as to increase overall profitability of restaurant. In relation with Zizi restaurant
manager can undertake different types of techniques that aid organisation to increase their sales
ratio:
 Managers can take use of feed service quality monitoring and controlling process. With
the help of this they can effectively improve food product quality. It includes use of
inspections, mystery guest, and audit for monitoring quality food items, consumer
feedback and environmental health checks. With the help of these measures restaurant
can effectively able to identify threats within food manufacturing process in order to
further remove them with best strategies in order to increase quality of food items.
 Restaurant management is required to set performance standard along with standard
operating procedures. With the help of this they can able to offer better quality of food
products to their customers. It also encourage organisational employees to engage in
ethical manufacturing process and further offer qualitative food items to customers in
order to effectively satisfy their needs.
P7 Recommendation and production of management alternatives to improvise performance,
including implementation plan
Performance improvisation acts as a crucial element with the help of which organisation
can effectively manage their production of products as well as services in best effective manner.
It has been determined that by increasing perfection of employees management can measure
favourable increase in their profitability (Manning, L., 2019). It further aid in eliminating any
form of defects from food item that further aid organisation to offer satisfactory services to their
customers as according to their demand respectively. There are numerous forms of alternative
methods that can be undertaken by Zizi restaurant manager as to effectively insure high
performance and perfection of their employees. Mentioned below there are some techniques that
can be undertaken:
 It is recommended to Zizi restaurant management to undertake use of Change
management, benchmarking and balanced scorecard techniques in order to effectively
improve employee’s performance on regular basis. With the help of this management can
make their employees realise of their mistakes along with making improvement in
methods to improve performance of workforce on continuous manner.

 It has been recommended to Zizi taurant manager to undertake the use of Hoshin & Kanri
model in order to frame strategies related to planning as to further make improvement in
employee’s performance within production department. It involves establishment of
organisational goals and development of breakthrough objectives. In addition with this
manager is required to frame annual objectives and implement the same in best effective
manner. In addition with this monthly review is required to be conducted by managers in
order to 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.
CONCLUSION
As per the above mentioned report, it has been concluded that food safety management acts
as a one of the most important element for those organisation who are engaging in providing
services in food and beverage industry. By undertaking food safety management measures
organisation can ensure more competitive advantage against their competitors. It is essential for
restaurants to operate the functions within ethical standards and follow CSR as to gain high
profitability in Marketplace. Further they can take use of performance review technique,
strategies of rivals and analytical tools as to stay one step ahead of their rivals and ensure high
profitability within Marketplace.

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What is CSR?. 2019. [Online]. Available Through:
<https://www.unido.org/our-focus/advancing-economic-competitiveness/competitive-
trade-capacities-and-corporate-responsibility/corporate-social-responsibility-market-
integration/what-csr>