Food Safety Management - ZIZZI restaurant Assignment

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
P1) Evaluate several food supply chain approaches in an organization and focusing on
stakeholders in the process..........................................................................................................1
P2) Explain the principles of effective procurement and sourcing processes for a food service
operation......................................................................................................................................3
P3) Measure various analytical tool so as to support effective management strategies.............4
P4) Determine numerous management practices which support successful business operations
in food service organization........................................................................................................5
P5) Throw-light on ethical practices in ZIZZI restaurant and study the impact of these
practices on overall business success..........................................................................................5
P6) Assess management practices in ZIZZI restaurant by using a range of performance review
techniques....................................................................................................................................6
P7) Provide recommendation and design produce management alternatives to enhance
performance, including an implementation plan.........................................................................1
.........................................................................................................................................................2
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Food safety management plays a vital role in making food industry successful across the
globe. It examine, identifies, and control food hazards in every stage of food supply chain. In an
organization by properly managing food safety management it aid to build loyal customers for
the service. Also, the overall productivity and profitability ratio raises accordingly which is a
positive sign for firm. This particular report is based on ZIZZI restaurant is a chain Italian
inspired restaurant across UK and Ireland. It was founded by Adam and Sam kaye. Restaurant
management design strategies by scanning external environment so that loyal and potential
customers does not switch to other brand. To be in the leading position restaurant is focusing
more on clients taste and demand and discover ways to full-fill them (Baur and Sowerwine,
2017). This report includes numerous range of food supply chain approaches within service
industry along with indulging stakeholders in the process. Focus on principles of effective
procurement and sourcing processes for food service operation. Various analytical tool used in
management strategies is studied. Some of the ethical practices which impact overall business
success is examined deeply.
P1) Evaluate several food supply chain approaches in an organization and focusing on
stakeholders in the process.
In intense competitive world there are distinguished food supply chain approaches used
ZIZZI restaurant in order to satisfy emerging needs of the customers. By offering best services to
the client huge revenue can be generated by which further growth and expansion of business can
be done easily. There are various stakeholders of the restaurant which are, directors, employees,
creditors, government, shareholders, suppliers and so on. They provide practical and financial
support to the restaurants so that business can survive for longer time period. Below are
mentioned some of the food supply chain approaches which are as follows:
Casual dining: In this food supply chain approaches client are provided casual
atmosphere while serving moderate price food. Basically it is a table service where the order is
placed keeping in mind the taste and preferences of the customers. Food service industry frame
various tactics for casual dining to pull loyal client for the service (Carvalho, 2017). It raises
their productivity and profitability ratio at a large scale. The stakeholders plays significant role in
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this process as they provide huge monetary help to the firm in order to gain competitive
advantages against rivalry.
Conferences and events: In cut throat competitive world it is another food supply chain
approaches. Food industry is conducting research work in order to satisfy guests attending
conferences and events. It will directly raise goodwill in the eyes of the client for longer time
duration. Along, with this brand recognition is done easily by full-filling their taste and demand
as per their requirements. Employees, suppliers, creditors etc. are stakeholders of food industry
which aid company to create tough competition for others are they are the real investors in food
industry. Meeting the preferences of customers in conferences and events helps to build loyal
customers over the years.
Themed food services: There are distinguished food supply chain approaches out of
which themed food services is one of them. Here, food industry is focusing more on themed food
services as it is emerging trend in open market. They provide effective training to their staff
members to full-fill customers preferences in set time frame. It leads in achievement of set
objectives which is a positive mark for the industry. Stakeholders in this process act as a core
element which assist them to attain the set benchmark in intense competitive world. By actively
involving stakeholders in their decision making process assist them come up with innovative
idea (Dzwolak, 2016)_.
Planning product ranges: In order to grow globally food industry plans various product
ranges. Offering potential and loyal customers a wide range of product directly reduces
switching ratio to other brand to a large extent. Planning product ranges is a part of food supply
chain approaches by effectively adopting this food industry is able to bind clients for longer
period of time. Suppliers, creditors, employees, shareholders etc. are included in stakeholder’s
category. This stakeholders are necessary of food industry, expansion of business in different
product range is possible because of their hard work and support.
ZIZZI restaurant adopts planning product range approaches in their business as this helps
to attract huge number of customers for the service and product range. By adopting this it raises
effectiveness of organization as employees are motivated to work day and night to meet the set
benchmark. Along with it raises overall workforce efficiency of the workers to create tough
competition of other restaurants dealing in same area (Wallac and Mortimore, 2018).
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P2) Explain the principles of effective procurement and sourcing processes for a food service
operation.
In neck to neck competitive world procurement is defined as business management
process which ensures access, sourcing, identification and management of outside resources
which firm requires to achieve strategic objectives. Here, outside resources includes, material,
service, tools and equipment’s. It is essential element as it cut down raw material prices and
determine best root of supply. Whereas, Sourcing refers to as practice of selecting and locating
businesses on the basis of formulated set criteria. It aims in exploiting global efficiencies in
production. Sourcing plays an essential role in cost structure and competitiveness of small and
large businesses (Ferreira Rebelo and Santos, 2017). The principles of effective procurement
and sourcing processes for a food service operation are explained as under:
Procurement management:
Maintaining quality and quantity controls: Food industry mainly focus on maintaining
quality and quantity control so that less wastage is done while production process. By effectively
handling the quality and quantity of food best services can be served to the customers. Food
industry frame tactics to continuously maintain quality and quantity of food as this helps to gain
competitive advantages against rivalry.
Pricing and purchasing approaches: Food industry set nominal prices of the food in
order to attract potential and targeted clients. Industry conduct research activities in dynamic
environment in order to better understand customers taste, preferences, expectations and demand
for food and other amenities.
Sourcing considerations:
After sales service: This is the best way to create positive image in the customers mind.
Food industry provide after sales service to their customers like provide appropriate knowledge
about the food staff, take feedbacks regarding food served, reverting back quickly etc. This
principle of sourcing helps industry to gain competitive advantages against competitors by
improving the loop holes of earlier services and food.
Types of supplier payment options and methods: To remain on the leading position
food industry adopts modern information technology to meet the emerging needs of the
customers. In today's era everything is turned into online from selecting food to payment
(Galvin, 2017). Here, this principle of sourcing plays a significant role because when there is free
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flow of transaction client become loyal customers. Which raises sales volume to a large extent
which leads in huge revenue accumulation (Tian, 2017).
P3) Measure various analytical tool so as to support effective management strategies.
There are various analytical tools which are, Porters 5 forces model, SWOT analysis,
PESTEL analysis, Value chain analysis etc. This tools helps food industry to grow the business
by determining all external factors in effective manner. In this case ZIZZI resultant adopts
SWOT (Strengths, Weaknesses, Opportunities and Threats) analysis tool in order to support
effective management strategies. In this tool firm's strengths and weaknesses can be determined
and tactics can be framed to enhance them. Along with this opportunities prevailing in the
market can be garbed to create tough competition for others. And Tactics are designed to over
come threats which is uncontrollable in nature. The SWOT analysis of ZIZZI restaurant is
discussed as beneath:
Strengths Weaknesses
 The core strength of ZIZZI restaurant is
that it's menu collection is very unique
and innovative.
 The place where it is located is another
positive mark for restaurant as it
provide pleasure atmosphere to the
customers while enjoying their food.
 By effectively using restaurant POS is
another way to maximize profit.
 ZIZZI restaurant has more
inexperienced and fresh employees due
to which productivity level is
decreased.
 Enterprise is having limited marketing
budget which strict their promotional
activities (Havinga and Verbruggen,
2017)
Opportunities Threats
 The raising number of shopping mall
near restaurant is providing
opportunities to firm as it raises the
number of customer visiting the
restaurants.
 Expanding restaurant in other nations is
un-explored business opportunities
 The continuous raise in competition in
as very small and big restaurant is
focusing more on quality services and
food at cheap rate.
 The another threat is of raising property
rent at tremendous scale. It has
decreased the profit maximization ratio
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which can be captured by ZIZZI
restaurants. It will help restaurant to
raise more and more customer base for
the food (Ilic and Miller, 2017).
to a large extent.
 The continuous raise in recession is
another threats which is affecting the
business and it's operations in negative
way.
P4) Determine numerous management practices which support successful business operations in
food service organization.
The several types of management practices that assist and support food service industry
are as under:
Managing Human Capital and Resources in Operations: In an organisation with the
help of Belbin team role this particular concept is performed. This has been categorized into
three roles which are:
Action oriented roles: ZIZZI restaurant mainly focus on various department like,
developing new concepts, enhancement in performance of team. Company need shaper,
complete finisher and so on to accomplish the set targets.
People oriented roles: It is core element for ZIZZI restaurant as creative ideas and
thoughts are mainly gathered from people. This aid workers to achieve the formulated mission
and vision statement of an restaurant.
Property and resources maintenance process: This is separate into two distinguished parts
which are stated as:
Staffing and roles in maintenance: to work in organized manner, it is essential for
ZIZZI restaurant to assign roles and responsibility to the workers as per their capabilities
working in an enterprise (Kotsanopoulos and Arvanitoyannis, 2017). A rough idea is gathered
how they are required to work for attainment of the set bench mark.
Food service facilities to maintain: This is crucial task for ZIZZI restaurant to supply
quality food products to clients as it aid to create brand value of the organisation.
Management tool such as, strategic planning, integrated food and so on assist in leading
successful business operations in food service enterprise. However, practices involves, building
strong teams, execute plans, monitoring waste and so on. Hence, it is compulsory for food
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service to follow practices to draw tough competition for opponent in cut throat competitive
world.
P5) Throw-light on ethical practices in ZIZZI restaurant and study the impact of these practices
on overall business success.
Ethical Practices in food industry can be defined as ethical analysis and guidance for
human conduct in preparation, distribution and production. ZIZZI restaurant adopts ethical
practices in the working premises in order to assure customers that they are manipulated and are
served high quality food at reasonable prices. The practices motivates employees of the
restaurant to raise overall business success as compare to competitors. By effectively
implementing ethical practices business productivity is raise at a tremendous scale. CSR
(Corporate Social Responsibility) is ethical practices which is adopted by ZIIZI restaurant their
premises (Koutsoumanis and Aspridou, 2016). Corporate Social Responsibility (CSR) is stated
as how business associates handle business activities to produce positive impact on society. By
properly using CSR there are distinguished benefits which is gained by ZIZZI restaurant like,
brand recognition, increased sales, customers loyalty, enhancement in business image etc.
Moreover, there are several CSR initiatives and approaches such as, use of ethical alliances, eco-
friendly practices, transparency in practices. On ZIZZI restaurant impact of ethical practices
(CSR) are understood as follows:
CSR has greatly influenced stakeholders which are, employees, suppliers, government,
creditors etc. It encourage stakeholders to work for the betterment of the society. By doing so
goodwill can be uplifted in the eyes of the customers for longer time period. This is the core
element which is properly adopted by stakeholders as it assists in achieving set benchmark in set
time frame. However, the impact of CSR on certain aspects are mentioned below:
Staff retention: ZIZZI restaurant by using CSR is able to retain capable and skilled
workers in an organization. As it assure human assets that they are not exploited in any way due
to which tough competition is created for others in intense competitive world (Qijun and Batt,
2016). Restaurant formulate strategies according to the dynamic environment to implement CSR
in the working environment. Which turn out to be productive as it aids in retaining large number
of potential staff members.
Brand strength: ZIZZI restaurant by adopting CSR effectively in their business raises
brand image in positive way. Additional it raises market value of ZIZZI restaurant as compare to
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competitors. Violation of CSR creates negative impact on business operation which gradually
decreases productivity and profit maximization ratio.
In an organization it is essential to preform ethical practices as it assist in building strong
relation with clients. It also positively impact business overall performance and aid restaurant to
meet set goals and objectives. Along, with this ethical practices gradually reduces conflict and
problems faced by company. Additionally, it is more time consuming process as well as it's too
lengthy process. On the other hands it is very expensive in nature which directly cut down profit
sharing ratio (Liu and Niyongira, 2017).
P6) Assess management practices in ZIZZI restaurant by using a range of performance review
techniques.
In order to assess performance of co-workers ZIZZI restaurant adopts performance
review techniques which assist in providing feedbacks of the staff members. By examining the
data gathered top management take best decision for betterment of both employees and
employer. Hence, the management practices within food service operations using performance
review techniques are stated beneath:
Customer satisfaction feedback: The high quality of Food service can be determined
by taking feedbacks from customer after serving them. In intense competitive world ZIZZI
restaurant monitor and keep eye on it's food quality by reviewing customer comments and taking
steps for improvements. By making essential modification in taste and quality of food more and
more customers can be build for services. It will help to hold up strong brand picture in open
market place. In order to grow the business at international level it is important to study customer
satisfaction feedback on continuous basis.
Food service quality monitoring and control process: ZIZZI restaurant monitor food
service quality so that excepted quality of food can be made accessible for consumers. Each
stage from acquiring raw materials to delivering food to end client is monitored actively so that
best outcomes can be attained. It help in improving quality, taste and service of the food to bind
customers for longer time duration.
P7) Provide recommendation and design produce management alternatives to enhance
performance, including an implementation plan.
Whenever any of the company want to establish their company they are needed to
understand that various kind of trouble will arises and if company wants to sustain within the
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market then they must be able to come up with changes according to the situation (Manning and
Soon, 2016). Alternate option should be there for company whenever any of the problem arises.
Alternative plans which company can come up with are explained below:
Management Alternatives
Benchmarking- Whenever any of the company wants to compare their work they can
easily take the help of benchmarking. In context of ZIZZI restaurant, they will able to enhance
their skills and talent which can help them to attract more number of customers in future period o
of time.
Recruitment and Talent Management- There are various organisation who has been
performing well within the market and the main reason behind all this is recruitment and talent
management. It becomes important for organisation like ZIZZI restaurant that they should be
able to work in skilful manner with full of dedication because it can be one of the option
company can perform better within the market (Manning, 2018).
Implementation Plan
Seven C's of Implementation- It is the model which guides organisation that how they
can enhance their performance within the market. Detail is mentioned below: Clarity- Whenever business is being conduct, it is necessary that every terms and
condition must be clear in it. Even it becomes equally important for ZIZZI restaurant that
they must be able form any of the policies in clarity so that worker can understand it to
take any of the decision. Communication- ZIZZI restaurant is required to understand that their employees should
be able to do communication in particular language so that work can be done in suitable
manner. Change Management- If company wants to perform better within the market they are
required to understand that they must work according to need of market by changing
strategies.
 Criteria- Here, top level management of company is needed to understand that fix criteria
should be their for conducting any of the work in systematic manner.
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 Checklist- ZZZI restaurant should be able to prepare the list that when they are going to
wind up any of the work and even what will the quality which they will provide to
customers. Call on help- By asking the help of other organisation regarding their plans and policies
they can improve their performance in market (Moyer and Spink, 2017).
 Choose the right provider- As, it is the final process, it is necessary for company that
they must be able to measure the quality of every worker for future improvement.
SMART Planning: Organisation like ZIZZI restaurant can easily use SMART planning
because it will give them the suggestion that when they can be being on any of the changes
within the company for attaining the goals on time.
Organisation which has been establish has to understand that there are number of
situation will occur where company will have to suffer and for that management tool can be the
alternative option to solve any of the issues. As company faces number of issues, and for finding
better results they can resolve any problem by taking reviews from customers who can guide that
what changes are still needed to be done (Nychas and Mohareb, 2016).
CONCLUSION
The above discussion provides the conclusion that stakeholders are the real supporter of
the food industry in terms of finance. They act as a backbone of the industry and assist them to
gain competitive advantages against rivalry. The several food supply chain approaches within
food service industry is deeply studied in order to implement the best approach from the pool of
options available. The principles of procurement and sourcing processes for food service
operation is examined so that overall effectiveness firm can be raised accordingly. Analytical
tools are evaluated in order to use the most appropriate instrument in effective management
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strategies. It helps to accomplish set goals and objectives easily. Some of ethical practices in
specific food services organization is examined so as to frame tactics as they impact the overall
business success in global market.
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