Food Safety Management - Le Gavroche Assignment

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
LO 1.................................................................................................................................................3
P1 Examination of different food supply chain approaches Within the food service industry3
P2 Principles of effective procurement and sourcing processes for a food service operation4
LO 2.................................................................................................................................................5
P3 Application of different analytical tools to support effective management strategies......5
P4 Evaluation of different management practices that support successful business operations.6
LO 3.................................................................................................................................................7
P5 Ethical practices in a food service organization and their impacts on organizationals
success....................................................................................................................................7
LO 4.................................................................................................................................................9
P6 Management practices by using a range of performance review technique.....................9
P7 Recommendation for improving performance with implementation plan......................10
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
Food safety management is a broad term that includes all those activities which can help
manager to control food hazards at all levels. It includes identification, evaluation and measure
hazards for taking corrective actions for management (Jacxsens and et.al., 2017). This study is
based on Le Gavroche which is a restaurant at 43 upper brook street in Mayfair London. It was
being opened in 1967 by Albert Roux and Michel. This study is going to show some different
approaches of supply chain and principles that helps in making sourcing and procurement
process more effective. There are some analytical tools that helps manager to manage food safety
and support effective management strategies. Further, it will also discuss some management
practices that can help this restaurant in expanding business and accomplishing its pre
determined goals. Ethics also plays a vital role in food service organization as it leads their
success.
LO 1
P1 Examination of different food supply chain approaches Within the food service industry
There are several food service context such as casual dining, fine dining, fast food, pop
up food service, themed food service etc. Supplier plays a vital role in all type of food service
context. Food supply chain can be defined as a procedure that shows some steps and ways that
how food from a farm ends up on restaurant table. Some processes or steps in this approach
includes: production, processing, distribution, consumption as well as disposal. There are mainly
3 types of supply chains that consider the number of members such as direct, extended and final
(Niemi and Pekkanen, 2016).
Farmers, suppliers, wholesalers, retailers are some participants in the food supply chain.
If retailers do not have direct connection and their own farms then they require doing local
supply and for that they need suppliers. Direct supply chain is called the simplest form because
it includes only a supplier, a buyer and a central company. Whereas extended supply chain
involves the company, the supplier and the buyers. In the final chain type includes all those
people and activities that play direct or indirect role in providing food service to final consumers
from the first supplier.

Farm to fork or farm to table refers a social movement and food supply chain
approaches as well where food service establishments source their ingredients from local farms,
usually through direct acquisition from a farmer. There is a strong relationship between farm and
restaurant. Some restaurants make an effective relationship with direct farm rather than relying
on distributors as it decreases their operational cost. By maintaining this direct relationship,
Le Gavroche restaurant can remain motivated in the context of quality as well as freshness of the
food which they get from the farms directly (Chkanikova, 2016). Some key players which
involved in supply chain process are: producers or farmers, distributors, retailers and customers.
Producers. For knowing the effectiveness of supply chain, a manager can measure customers
satisfaction because customers satisfaction is associated with supply chain value.
P2 Principles of effective procurement and sourcing processes for a food service operation
Procurement is a procedure of making an effective buying decision under serious and
condition of scarcity. It involves finding and agreeing on some terms and acquiring services and
products from external sources. Openness, fairness, ethical, accountability and integration are
known as some principles of an effective procurement management in food service organization.
Procurement or purchasing is the main part of food service operation. Without buying
the appropriate ingredients and raw materials in an appropriate quantity at the right time, a
restaurant can not satisfy and give final products and services to its customers (Baker and Friel,
2016). This process ensure customers that the restaurant make fresh food and can even create a
high inventory turnover.
Sourcing or market sourcing process also vary from location to location. Purchaser
make an effective relationship with suppliers such as retailers, wholesalers, food importers etc.
Food is being divided into 2 categories: perishables and non-perishables. Perishable includes
dairy products, fruits, fresh fish, vegetables in which some products have a longer lifespan and
can be stored in a freezer. Non-perishables includes: flour, olives, pickles, dry goods that are
generally being ordered in weekly and monthly basis. There are some factors that affect prices
such as:
Weather: Drought, flood and other natural weather conditions can cause the rises in the
prices of some items.