Food Safety Management: Assessing and Improving Management Practices in a Specific Food Service Operation

Food Safety
Management
(Part 2)

Table of Contents
Introduction.................................................................................................................................................3
PART 2.......................................................................................................................................................3
Assess management practices within a specific food service operation, using a range of performance
review techniques....................................................................................................................................3
Recommend and produce management alternatives to improve performances, including an
implementation plan................................................................................................................................4
Device appropriate management solutions to address shortcomings within a specific food service
operation, using a range of management tools and performance review techniques................................6
Justify recommendations to resolve organisational challenges applying measurements tools for
monitoring an implementation plan for improved performance within a given food service organization
.................................................................................................................................................................7
Conclusion...................................................................................................................................................7
References...................................................................................................................................................8

Introduction
Food service term is related to the industry about making, transporting or selling prepared
food to different restaurants, hospitals and more. Basically, food service business organizations
are known for selling or providing necessary food for consumption (Song and et. al., 2018). In
the current context, the selected restaurant is Pret A manager which was founded in the year of
1986 in UK. It has ample of shops across UK and other countries worldwide. They offer
different food products such as Sandwich, Hot Breakfast, coffee and more. The respective
company is known for fresh food and organic coffee. The present project will include necessary
management alternatives and strategies to deal with future shortcoming effectively along with an
appropriate implementation plan to gain better results in future period of time.
PART 2
Assess management practices within a specific food service operation, using a range of
performance review techniques
Management practices refer to suitable working methods and innovations that are used by
managers in order to improve the effectiveness of work systems. In this regard, major
management practices are mentioned below:
Training and empowering staff: Staff members are considered as the most important
part of a company as they significantly contribute towards future growth and enlargement
(Shujahat and et. al., 2019). In order to ensure growth of the company, it is imperative to train
the workers so that they can profoundly contributed in improving performance of FMC
company. In this regard, Pret A manager needs to arrange various training sessions to improve
the knowledge and capabilities of workers.
Sharing information: Sharing necessary information is imperative to maintain proper
communication among staff members. In case of Pret A manager, there is requirement to share
necessary information with team members constantly so that better and effective decisions can
be taken.