Principles of effective procurement and sourcing processes for a food service operation

food safety management

Table of Contents
INTRODUCTION...........................................................................................................................4
TASK 1............................................................................................................................................4
P1. Examine a range of different food supply chain approaches within the food service
industry........................................................................................................................................4
P2 Principles of effective procurement and sourcing processes for a food service operation....5
M1 Range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness..........................................................................................6
TASK 2............................................................................................................................................6
P3 Application of different analytical tools to support effective management strategies...........6
P4 Different management practices that support successful business operations in food service
.....................................................................................................................................................7
M2 Evaluate management tools and practices that can support successful business operations
in food service.............................................................................................................................8
D1 Provide valid and justified recommendations to support management practices and
strategies that enhance effective business operations ................................................................8
TASK 3.......................................................................................................................................9
P5 Ethical practices in food service and impact of these practices on overall business success 9
M3 Various ethical practices in food service and impact it has on the overall business success
...................................................................................................................................................10
D2 Critically analyse various ethical practices in food service and their impact on
organisation’s business objectives overall................................................................................10
TASK 4..........................................................................................................................................10
P6 Assess management practices within a specific food service operation, using a range of
performance review techniques.................................................................................................10

P7 Recommend and produce management alternatives to improve performances, including an
implementation plan..................................................................................................................11
M4 Devise appropriate management solutions to address shortcomings within a specific food
service operation, using a range of management tools and performance review techniques....12
D3 Justify recommendations to resolve organisational challenges applying measurement tools
for monitoring an implementation plan for improved performance within a given food service
...................................................................................................................................................13
CONCLUSION..............................................................................................................................14
REFERENCES..............................................................................................................................15