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Food Safety Management Assignment :Wagamama restaurant

   

Added on  2021-02-19

14 Pages4527 Words51 Views
Food SafetyManagement

Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................3P1 Food supply chain approaches and key stakeholders............................................................3P2 Principles of effective procurement and sourcing processes for a food service operation....4M1 Food supply chain approaches and strategies to enhance organisational effectiveness.......5TASK 2............................................................................................................................................5P3 Application of different analytical tools to support effective management strategies...........5P4 Management practices to support successful business operations.........................................7M2 Critical evaluation of management tools and practices........................................................8D1Valid and justified recommendation to support management practices................................8TASK 3............................................................................................................................................9P5 Ethical practices and their impact in a food service organisation..........................................9M3 Analysis of ethical practices their impact on business successful......................................10D2 Critical analysis of ethical practices in food service organisations.....................................10TASK 4..........................................................................................................................................10P6 Performance review techniques in food service organisation..............................................10P7 Management alternatives to improve performance with an implementation plan...............11M4 Management solutions to address shortcomings within food service operations...............12D3 Recommendations to resolve organisational challenges.....................................................12CONCLUSION..............................................................................................................................13REFERENCES..............................................................................................................................14

INTRODUCTIONFood safety management is the commitment of the management to provide safe food tothe customers for consumption by identifying, evaluating and controlling food related hazards atall the levels of food supply chain (Amchova, Kotolova and Ruda-Kucerova, 2015). Food safetyis important so as to protect customers from the risk of getting ill due to food borne diseaseswhich might cause allergies, food poisoning or even deaths. Food safety should be ensured in thefoods provided by restaurants so as to prevent them from loosing permit to supply food and canalso jeopardise its reputation if the customers become ill after consuming its food. To study thestrategic management processes and practices used in food restaurant, Wagamama restaurant istaken which is a British restaurant chain, serving Asian food based on Japanese cuisine. Insecond part of the report, Zizzi restaurant is taken which is a chain of Italian inspired restaurantsacross the UK and was founded in 1999. In this part performance issues will be assessed alongwith developing an action plan to implement a strategic plan.TASK 1P1 Food supply chain approaches and key stakeholdersFood supply chains are networks between small and medium sized businesses withmultinational companies for providing input to the supply chain and conducting their businesses.All the activities and functions that are involved in preparing and serving food to customers areinvolved in the process of food supply chain. Various ways in which food services can be givenalong with the key stakeholders involved are discussed below :Fine dining : These services caters to upscale clientele and provides the finest quality offood. Fine dining restaurants have a formal atmosphere, fancy menus and a sit-downarrangements. The customers, waiters, chefs are the key stakeholders and the services offinest quality are given to the customers (Ellram and Tate, 2015).Pop up food services : These are temporary restaurants and are often operated fromprivate spaces like food trucks and are an effective way for younger professionals toexperiment with their cooking skills and serving foods to customers so as to seekattention of investors to help them open a restaurant. The stakeholders are young chefs,local customers and investors. The food served should be good in taste and quality toattract more customers and investors to open new restaurants.

Themed food services : These restaurants are based on certain themes so as to attractdiners to enjoy their services and have a memorable experience. The decorations,architecture, special effects and other techniques are used to give customers anexperience of a theme. The stakeholders are customers, business owners as a hugeinvestment is involved in creating a theme and attracting customers.Fast food and take away : These are shops that sell cooked foods that are to be eatenelsewhere (Hernández-Mesa and et. al.,2017). These restaurants provide quick servicesfor the customers to collect prepared food that can be eaten comfortably at their homesas minimal table services are offered. The stakeholders are customers and the cook whois preparing the food. Good quality of raw materials should be used to prepare food sothat large base of customers can be attracted.Conferences and events : This means catering of food services to the people that arepresent in conferences or events like marriages, birthdays etc. The foods is prepared anddelivered on the same place where the event is taking place so that hot food can beserved. The catering service is concerned with providing good quality of food to theguests. The key stakeholders are person hosting the event or conference, caterers and thepeople for whom the food is being served. P2 Principles of effective procurement and sourcing processes for a food service operationThe procurement and sourcing process is an essential part of every food serviceoperation. The chefs of restaurants must be capable enough to buy appropriate ingredients thatare required to cook the most demanded variety of food in the restaurant, in accurate amount, atthe right time, from right place and at best prices (Tumula and NetIQ Corp, 2016). Sourcingprocess is used to provide the best quality of food to the customers in the best possible manner.Principles of effective procurement and sourcing process are discussed below :Supplier credibility checks : It is important for the management of Wagamama restaurantto check the reliability, trustworthiness and reputation of the suppliers before making anypurchases of food products for them. This is done to ensure that high quality of rawmaterials are used in preparing food and providing high quality service to the customers.Approved suppliers list : The restaurants needs to collect various informations related tothe suppliers so that their past performance can be evaluated and a list of suppliers can be

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