food safety management

food safety management

Table of Contents
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
.....................................................................................................................................................8
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 operation...................................................................9
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..........................................................................................................................................11
P6 Assess management practices within a specific food service operation, using a range of
performance review techniques.................................................................................................11

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....13
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

INTRODUCTION
Food and safety is the measure of taking the scientific action which help in keeping the
food from getting contaminated as this help in preventing any diseases cause by food (Garcia
2019). The food and safety is consider as the global concern which covers the different areas of
day to day life. There are various factors which should be taken into consideration which are
hygiene factor such as cleaning , healthy preparation of food and sanitization. This report is
based on the Zizi restaurant which was establish in the year 1999. The restaurant have around
150 stores in all over UK. This file have mainly covers the important aspect such as food chain
and its approaches. Along with this, the company have use different practises which can be
useful in making successful operation in food and safety management.
TASK 1
P1. Examine a range of different food supply chain approaches within the food service industry
Food and supply chain management is the method which help in figure out the best
possible way for providing better services to the consumers. Food industry have different aspect
which help in providing the better quality product and service to the regular customers. Beside
this, it help in assisting in making the making food which is of proper quality with the proper
standard. For the various restaurant the supply chain should be effective as it help in providing
the affordable services to the consumers. In the food sector the hygiene as well as quality plays
an vital role in gaining the competitive advantages. There are some different approaches which
help in understanding the food and service in the well define manner.
Fine dinning: This is one of the most effective way of serving the food to the respective
customers with better experience. Fine dining include different menus such as Mexican, Italian
and Chinese. This form of restaurant have become more popular and the effective sources of
earning profit. Along with this, it help in providing brief of entire menu as there a staff are well
trained . There are most popular services in this kind of restaurant which include holding the gate
for customers and butlers for serving drinks.