Food Safety Management Principles: Doc

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Food SafetyManagementTable of Contents
INTRODUCTION...........................................................................................................................4TASK 1............................................................................................................................................4P1 Identify range of food supply chain approaches along with highlighting key stakeholders inthe process...................................................................................................................................4P2 Identify the principles of effective sourcing and procurement process for a food serviceoperation......................................................................................................................................5M1. Analyse different approaches and procurement strategies which will assist in enhancingorganisational effectiveness........................................................................................................6D1 Recommendations and justification in order to support management practices andstrategies which enhance business operations effectively..........................................................6TASK 2............................................................................................................................................7P3 Examine various analytical tools application in order to support effective managementstrategies......................................................................................................................................7P4 Various management practices which support successful business operations within foodservice organisations...................................................................................................................7M2 Critical evaluation different management tools and practices in order to support successfulbusiness operations......................................................................................................................8TASK 3............................................................................................................................................8P5 Define ethical practices and the impact of these practices within food service organisation......................................................................................................................................................8M3 Examine various ethical practices and its consequence on the success of businessoperations....................................................................................................................................9D2 Critical evaluation of different ethical practices and its impact on the business objectives.9TASK 4..........................................................................................................................................10P6 Examine management practices by using various performance review techniques withinthe organisation.........................................................................................................................10P7 Provide recommendations and alternatives which includes implementation plan in order toimprove performance................................................................................................................11M4 Provide effective management solutions in order to address shortcoming within theorganisation by using different management practices and tools.............................................11
D3 Justify recommendations to resolve different organisational challenges by using tools andtechniques..................................................................................................................................11CONCLUSION..............................................................................................................................11REFERENCES..............................................................................................................................12
INTRODUCTIONIn today's competitive environment it has been identified that food safety is considered asone of the important element as individuals are more awareness about their health. There areample number of restaurants growing in the competitive marketplace as there are variouscustomers with different choice of food. It has been analysed that food safety is considered asone of the major element with the help of which large number of customers get attracted towardsthe organisation. Food safety management system identifies, control, evaluates food hazards ateach and every level of food supply chain(Bilska and Kowalski, 2014). In the present report,Zizzi restaurant is chosen as the base company, which is an Italian inspired restaurant chain inUK and Ireland. It is a restaurant chain which was founded in the year 1999 and its trade name isAzzurri Restaurant Ltd. In the present report, various topics are going to be covered whichincludes different type of supply chain approaches. Apart from this, a detail discussion isconducted on principles of effective procurement and sourcing process. In addition to this, anevaluation is done on different management practices which assist in doing business operationsin an effective manner. At last, recommendations and justifications is provided to improve theperformance of business organisation.TASK 1P1 Identify range of food supply chain approaches along with highlighting key stakeholders inthe process.Food system or food supply chain refers to a procedure which mainly identifies how fooditems from farms end up in front of customers on table. It has been identified that it is veryessential for the restaurant owner and manager to maintain the quality of food products offeredby them to their customers. Along with this, it is also very important for them to provide fooditems within given time frame so that it will create more benefit to both customers and restaurantowners. It has been analysed that there are various approaches of food supply chain within theindustry which are going to be discuss as follows:Pop up Food Services- It has been analysed that it is an approach, in which pop up ishappen at unpredicted places for specific period of time in order to display their talent in front oflarge number of audience for doing future investment within the restaurant(Hall, Timothy andDuval, 2012). It is one of the most effective approach where large number of talented people
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