(Doc) Food Safety Management Systems
13 Pages4331 Words16 Views
Added on 2021-02-19
(Doc) Food Safety Management Systems
Added on 2021-02-19
ShareRelated Documents
Food SafetyManagement
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1P1 Explain the approaches of food chain supply and key stakeholders in the process...............1P2 Principles of effective procurement and sourcing process of food service operations..........2M1 Analyse the food supply chain approaches and procurement strategies...............................3TASK 2 ...........................................................................................................................................3P3 Application of different analytical tools to effective management strategies........................3P4 Evaluate the management practices that support successful business operations.................4M2 Critically evaluate the management tools and practices.......................................................5D1 Provide recommendations to support management strategies and practices........................5TASK 3............................................................................................................................................6P5 Discuss ethical practices and its impacts on business success...............................................6M3 Analyse the ethical practices and impacts on an organization.............................................6D2 Critically evaluate the ethical practices.................................................................................7TASK 4...........................................................................................................................................7P6 Measures management practices using a performance review techniques............................7P7 Recommendation, provide management alternatives as well as implementation plan..........8M4 Address appropriate management solutions by using tools and performance reviewtechniques....................................................................................................................................8D3 Justify the recommendations to solve the organisational challenges....................................8CONCLUSION ...............................................................................................................................8REFERENCES ...............................................................................................................................9
INTRODUCTIONFood industry is the fastest growing among all industries along with the increases in theexpectations of consumers towards the safe and hygienic quality of foods. Food safetymanagement system is a set of standards and practices which are established to direct, measuresand control the aspects of food safety. In this report Prezzo restaurant is taken for analysing thesafety measurements and techniques which are used in the food industry to serve better. Prezzo isa chain of Italian restaurant in UK, first restaurant opened on New Oxford Street, London inNovember 2000. It has 150 branches all over Great Britain. Under this report discussed about thefood supply chain and key stakeholders in process of this, process of procurement and sourcingconsolidation. Along with this for the effective operations ethical practices are used and Zizzirestaurant is considered to measures management practices that used in providing food safetyeffectively and efficiently. TASK 1P1 Explain the approaches of food chain supply and key stakeholders in the process.Food chain supply is a system of individuals, organizations, activities as well as resourcesand technologies that concerned with initiation and sales event of food from the suppliers andtransfer of source material to the end users (Boqvist, Söderqvist and Vågsholm, 2018). Food canbe supplied through several approaches that are described as:Fine and casual dining: Fine dining related to the unique and healthier atmosphere andhigh-priced food options. Whereas, casual dining restaurants offer economic prices foodoptions along with the comfortable environment. Fast food and take away: These restaurants are considered as chain supply or franchiseoperations that facilitates interchangeable ingredients or partly prepared foods andprovide to each restaurants through the dominated supply channels. pop-up food services: These restaurants operate temporarily in pre-determined locationsto supply foods. They offer potentiality towards the growth and protect the financial risksof chefs along with facilitating the new and exciting concept of menu to the customers. Themed food services: These restaurants focused on the consumer’s attraction bydeveloping the creative concepts or themes such as decoration, architecture etc. in thesurroundings of restaurants. 1
Stakeholders defined as any person, end-users as well as organization who has their owninterest in supply chain. The involvement of stakeholders assists in distinguishing the usefulinsights and belief which may help in policy making process. In the above approaches of foodsupply chain several key channels that includes owner, customers, investors, management aswell as chef's (Fung, Wangand Menon, 2018). Customers are that to whom food is deliveredwhereas management is responsible for managing the food process as well as chef's to prepareand serve food. P2 Principles of effective procurement and sourcing process of food service operations.In the food service industry, procurement is a process of getting goods and serviceswhich needs to fulfil their business models. Whereas, strategic sourcing defined as an organizedand collective approach for effective supply chain management that focused on the collection ofinformation’s and used in businesses that can strengthen buying ability to find out the top-qualitymanageable values in the market. Both are helpful for the service provider by managing thesupplies in an appropriate manner to maximise the Prezzo's profitability at low cost (Graysonand Hodges, 2017). Procurement management:Pricing factor: Before procurement process several factors that needs to identified whicheffects on the prices and quality of goods that impacts on the budget process forobtaining. These factors involve weather, temperature, cost of transportation as well asthe price of commodity. This will directly increase the prices of raw-material andinfluenced the operations and management of Prezzo restaurants. Suppliers credibility checks: Suppliers plays an important role in delivering foods andservices in Prezzo restaurant. To check the credibility as well as trustworthinessregarding the products quality which they deliver. Approve suppliers list: Prezzo's restaurant before choice amongst the suppliers necessityto the authorized position of suppliers which are present on government websites so thatstandard items can be obtain from them that are of good quality. This will helps ineffective supply chain management in Prezzo restaurant.Sourcing consideration:Value for money: Money is a valuable consideration that charged against the goods andservices. This factor involves quality and quantity of products or services that are2
End of preview
Want to access all the pages? Upload your documents or become a member.
Related Documents
Food Safety Management Systems (pdf)lg...
|13
|4299
|77
Food Safety Management: Principles, Analytical Tools, and Management Practiceslg...
|24
|5874
|418
Food Service Management: Approaches, Procurement, Analytical Tools, Management Practiceslg...
|17
|5036
|474
Food Safety Management: Analyzing Different Food Services and Supply Chain Approacheslg...
|15
|4691
|340
Food Service Management (VB)lg...
|13
|4388
|310
Food Safety Management: Principles, Approaches, and Strategieslg...
|16
|5295
|383