Food Service Management: Approaches, Principles, and Practices

Food Service Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Different food supply chain approaches within the food service industry...........................1
P2. Principles of effective procurement and sourcing processes for a food service operation...2
M1. Range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness..........................................................................................3
TASK 2............................................................................................................................................4
P3. Application of different analytical tools to support effective management strategies..........4
P4. Different management practices that support successful business operations in food
service.........................................................................................................................................5
M2. Evaluate management tools and practices that can support successful business operations
in food service.............................................................................................................................6
D1. Provide valid and justified recommendations to support management practices and
strategies that enhance effective business operations ................................................................6
TASK 3............................................................................................................................................6
P5. Ethical practices in food service and impact of these practices on overall business success
.....................................................................................................................................................6
M3. Various ethical practices in food service and impact it has on the overall business success
.....................................................................................................................................................7
D2. Critically analyse various ethical practices in food service and their impact on
organisation’s business objectives overall..................................................................................7
TASK 4............................................................................................................................................8
P6. Assess management practices within a specific food service operation, using a range of
performance review techniques...................................................................................................8
P7. Recommend and produce management alternatives to improve performances, including an
implementation plan....................................................................................................................8
M4. Devise appropriate management solutions to address shortcomings within a specific food
service operation, using a range of management tools and performance review techniques......9

D3. Justify recommendations to resolve organisational challenges applying measurement tools
for monitoring an implementation plan for improved performance within a given food service
...................................................................................................................................................10
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
The food service management system can be defined as a tool, which helps in ensuring
the food safety in a restaurant, hotel or any other hospitality organisation, that offers food
(Carvalho, 2017). Basically, a voluntary certification is being rendered to a food service provider
which is being built focusing on Food Safety and Standards Act, 2006. Under this report,
restaurant that has been taken into consideration i.e. Zizzi Restaurant, which was found in the
year of 1999. it is having around 120 restaurants in all over United Kingdom, that are offering
customers with the best quality food and services. Along with this, assignment is going to be
enclosed with food supply chain approaches, effectual procurement along with sourcing
processes, various analytic instruments, which supports management strategies, various
management practices and produce management alternatives. Lastly, report will also put light on
management practices that would help in performing the food service operations in much
effective and efficient manner.
TASK 1
P1. Different food supply chain approaches within the food service industry
In present time, food supply chain can be defined as an effective system or a process,
which aid a restaurant in supplying food products among clients in the targeted areas. Basically,
it has been analysed that food supply chain of a restaurant or any other agency within food
service industry needs to be effective enough in order to reach to an all new level through
offering customers with high quality food. Then only a firm will sustain in the market for a
longer period of time. Including this, with an effective supply chain approach, it is also must for
a food service provider to look into all the standards that are connected with quality measures
(Ferreira Rebelo and et. al., 2017). Through this, it can be said that right amount of competitive
advantages can effectively be gained in a short span. In present context, some of approaches in
regards to food supply chain are presented underneath:
Fine Dining: In modern era, this is said to be one of the crucial way of serving customers
with high quality food products or services to the consumers. Basically, this approach in present
time consists with various menus that can effectively be consists with many cultural cuisines that
belongs to various nations like Mexican, Italian, Indian, Chinese and so on. Various restaurants
in present time has utilised this approach in United Kingdom, which has helped them in grabbing
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