Food Safety Management: Practices, Alternatives, and Solutions

This report discusses management practices, alternatives, and solutions for food safety management. It covers topics such as reviewing performance techniques, implementing an implementation plan, and addressing shortcomings within a specific food service operation. The report also provides recommendations for improving organizational challenges and monitoring the implementation plan.

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Management practices and reviewing the performance using techniques...................................3
Alternative management practices using implementation plan...................................................4
Appropriate management solutions to address shortcomings within a specific food service......5
operation, using a range of management tools and performance review techniques. (Merit......5
Criterion)......................................................................................................................................5
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................1

PART-B
INTRODUCTION
Food safety management systems is the helpful tool and a legal requirement in order to
ensure that all the safety measures and practices should be complied by all the business. It is a
systemic approach in order to control the hazards related to the food safety in order to ensure that
hygiene food is available to the customers. The report covers the management practices in a food
service operation and review its performance techniques, recommendation and alternatives to
improve the performance (Wallace, et.al, 2018). The report also highlights the management
solutions to address the shortcomings within the food service operation and recommendations to
resolve the organizational challenges and monitoring the implementation plan.
MAIN BODY
LO4
Management practices and reviewing the performance using techniques
Management practices are the working methods and techniques that the management uses
in order to increase the efficiency of the company. The practices include providing training to the
staff, introducing new methods in order to improve the quality by using various new
technologies. The main management practices of the Ritz London restaurant are :
 Selective hiring: The uses the social media marketing platforms in order to recruit the
employees (Ngcwangu, et.al, 2020). The restaurant can create job descriptions in order
to invite the applicants suitable for the position.
 The restaurants can introduce new schemes for improving the quality of services offered
to the guests or make necessary modifications in the management and understand the
changing needs and preferences of the customers and make improvements accordingly.
 The most important management practices that is necessary for effective working of the
restaurant is to use the updated technology in their business operations and introducing
various online delivery services which will help the organization to grow in the market
and can gain competitive advantage in the market.
The restaurant can use the various techniques and methods in order to review the performance of
the organization among other competitors in the market.

 Monitoring: Monitoring is the process of collecting and reviewing the performance and
position of the restaurants and also to check the progress of the organization (Gim, et.al,
2019). It helps to identify the current progress of the company and also the areas of
improvement to b made which helps in future growth as the management will make
strategies accordingly which can benefit for long term.
 Evaluation: It is the process of reviewing the performance of the restaurant and its
position in the market. It also analyses the performance of the employees and staff
members and make improvements accordingly in order to improve the performance
which affects the long term profitability in the market and can compete in the food
industry (Han, et.al, 2018). If the position of the organization Is stable , it can focus on
adding more services in order to increase the experience of the guests arriving in the
restaurant.
Alternative management practices using implementation plan
The alternatives for the management practices can help the company to improve the performance
through identifying the problem, its root cause , select the appropriate options and
implementation and also examine the impact of such solution on the company.
 Identify the problem: The first stage in the implementation plan is the identification of
the problem. The problem identified is the inefficient and lack of proper service by the
staff members. The problem identified can impact the brand image of the company and
can affect its sustainability in the market and its competitors (Choi, et.al, 2020). The
problem of inefficiency of the staff members can have long-term impact on the restaurant
which will create a dissatisfaction in the customers.
 Root cause of the problem: The previous stage for identification of the problem that was
inefficiency of the staff members which can negatively impact the brand image of the
company (Deng, and Jiang, 2019). This step relates to identifying the root cause of the
problem that can be that the company has not provided effective training to the staff
members as result of which they are not able to interact with the guests and cannot
understand their problems which creates dissatisfaction among the guests. The other
cause can be ineffective management of the restaurant which cab affect its functions as
well.

 Brainstorming the solution: This stage involves the discussions about the problem
identified and discuss the potential causes for resolving the problem of the problem. This
stage involves the discussion among the team members and ask for the suggestions and
opinions in order to solve the problem identified.
 Select appropriate solution: The last stage involves finding the appropriate solutions in
order to resolve the problem of inefficient staff is that the management in order to resolve
the problem should focus on providing efficient training to the staff members so that
they can understand the complaints and preferences of the guests and serve accordingly.
Providing training helps the staff members to easily communicate with the customers and
render the services according the requirements of the customer (Pereira,et.al, 2020). The
main aim is to make the employees independent to take the customer related decisions.
The employees should be motivated by providing rewards as a result of positive feedback
received form the customers. This management practices helps to resolve the problem
which is negatively affecting the image of the company.
 Implementing the solution: The last step is to implement the solution within the
management and make modifications accordingly and also identify the impact of
implementation of such management practices on the company. This will help to identify
the impact on the company which will help to analyse the performance of the restaurant.
Appropriate management solutions to address shortcomings within a specific food service
operation, using a range of management tools and performance review techniques. (Merit
Criterion)
The above discussed management practices enable the managers to adopt the ways in order to
improve the efficiency of the company. It also focuses on recruiting the staff members according
their experiences . It also specifies that the management should also take proper measures and
introduce new schemes in order to improve the quality of the product and services customers
according to their requirements (Little, et.al, 2020). This will help the restaurant to grow in the
market and also gain competitive advantage by providing new and additional services in order to
satisfy the customers . The organization can also make necessary modifications and by adopting
the use of the latest technology can also provide additional services such as online food delivery
services to improve the experience of the customers. This can help the company to further
expand its operations in different countries as well.

Recommendation to improve the organizational challenges
The above recommendation specified through implementing the plan which included the
identification of the problem, finding the root cause, discussion regarding the solution,
implementation of the solution and impact of such implementation of such solution. The problem
identified that the inefficient staff and lack of services which was due to ineffective training
given to the staff members which resulted in lack communication and negative feedback from
the guests. It is important to provide necessary training to the employees and staff members so
that they can understand the grievances of the customers and help in resolving the issue and also
provide services accordingly.
CONCLUSION
From the above report is can be concluded that management practices is important to
implement in the management of the company in order to increase the efficiency of the
organization. The company can use the various management practices such as providing efficient
training to the staff members of the restaurant so that they can understand the complaints of the
customers and provide services accordingly. It is also recommended applying the best
management practice in its management , identifying the problem and provide solutions in order
to solve the problem of the organization.

REFERENCES
Books and journals
Wallace, et.al, 2018. Food safety for the 21st century: Managing HACCP and food safety
throughout the global supply chain. John Wiley & Sons.
Ngcwangu, et.al, 2020. Development of a Relationship Quality Measurement Instrument for
Casual Dining Restaurants. Development.9(4). pp.698-716.
Gim, et.al, 2019. Do franchise firms manage their earnings more? Investigating the earnings
management of restaurant firms. International Journal of Hospitality Management.79.
pp.70-77.
Han, et.al, 2018. Key determinants of upscale restaurant patrons’ repeat purchase behavior:
Testing the impact of inertia. Journal of Quality Assurance in Hospitality &
Tourism.19(1). pp.66-82.
Choi, et.al, 2020. Valuing water quality benefits from adopting best management practices: A
spatial approach. Journal of Environmental Quality.49(3). pp.582-592.
Deng, X. and Jiang, W., 2019. Evaluating green supply chain management practices under fuzzy
environment: a novel method based on D number theory. International Journal of Fuzzy
Systems.21(5). pp.1389-1402.
Pereira,et.al, 2020, February. The analysis of competency model for a performance appraisal
system in the management of food service industry. In International Conference on
Information Technology & Systems (pp. 162-171). Springer, Cham.
Little, et.al, 2020. Using acceptance and commitment training to enhance the effectiveness of
behavioral skills training. Journal of Contextual Behavioral Science.16. pp.9-16.
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