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 thewhole 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:
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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 (Huand 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: Foranorganisationtherearevariouskindsofprofitopportunitiesavailablebyusing procurement process in refers to the market growth, attributes and share of market to gain success (Lee,Pennington-Grayand 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: StrengthsWeaknesses ďˇEmployees 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. ďˇPricerangeofrestaurantishighly expensive that affect buying decision of individual irrespective of high quality food that are sold by them. OpportunitiesThreats ďˇBy taking advantage of different online platformsmanagerofrestaurantcan effectivelyabletoincreasethe customer base within UK. These will also them to increase their profitability ratio in simultaneous basis. ďˇCompetitions of restaurants are offering besteffectiveservicesinaffordable pricerangethatactsasoneofthe biggest threat for Zizi restaurant and furtheraffecttheiroverallrevenue index
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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.
P4Mentionvariousmanagementpracticesthathelpbusinessoperationsinfoodservice 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: ďˇPropercost management and staffing leveleffectively aid organisation to improve their restaurant productivity. In this it is essential for manager to recruit skilled and potential staffinallottedbudgetsotheycanservetheircustomerswithoutanyformof compromises. As if restaurants have less number of employees then there may be possibility of mismanagement in functions. ďˇIn this regard, managers can undertake use ofBelbin teamin 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. ďˇIt is essential to prepare food according to the taste and preferences of customers in order tomakethemenjoywholeheartedly.Managerofrestaurantisrequiredtoensure maintenance of food service facilityas with the help of this they can able to gain customers trust. ďˇRepair scheduling through peaks and troughseffectively 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
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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 alsoensurelongtermsustainabilityoftheircustomers.Inadditionwiththisrestaurant 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 (WaltnerâToews, 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: ďˇManagers 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. ďˇRestaurant 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: ďˇItisrecommendedtoZizirestaurantmanagementtoundertakeuseofChange management, benchmarking and balanced scorecard techniques in order to effectively improve employeeâs 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.
ďˇIt 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 employeeâs 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. M4Managementsolutionstoaddressshortcomingsinfoodserviceoperationbyusing management and performance review tools Theshortcomingsinfoodservicemustbeimprovedwiththehelpofsetting 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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