Food Safety Management - Zizzi Restaurant Assignment

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................4
TASK 1............................................................................................................................................4
P1............................................................................................................................................4
P2............................................................................................................................................5
M1...........................................................................................................................................6
TASK 2............................................................................................................................................6
P3............................................................................................................................................6
P4............................................................................................................................................7
M2...........................................................................................................................................8
D1...........................................................................................................................................8
TASK 3............................................................................................................................................9
P5............................................................................................................................................9
M3.........................................................................................................................................10
D2.........................................................................................................................................10
TASK 4..........................................................................................................................................10
P6..........................................................................................................................................10
P7..........................................................................................................................................11
M4.........................................................................................................................................13
D3.........................................................................................................................................13
CONCLUSION..............................................................................................................................14
REFERENCES..............................................................................................................................15

INTRODUCTION
Food safety management system helps in identification, controlling and evaluation of
food hazards at each and every level of food supply chain in terms of preparation, supply,
storage, packaging, transportation and so on (Bilska and Kowalski, 2014). It involves system
management, HACCP principles, interactive communication and prerequisites programs. This is
very important for business to control and identify hazards control before food reach to
customers or users. The organisation chosen for project work is Zizzi Restaurant which was
founded in 1999 at United Kingdom. This is the chain of Italian inspired restaurant which has
164 branches at different locations. This report highlights about sourcing and procurement
process within food service organisation. There are various operation management strategies in
food service that helps in achievement of goal and objectives. For business success, importance
of ethical management is required. It also covers improvement plan for organisational challenges
within food service organisation.
TASK 1
P1
Food supply chain or food system is defined as process which identify how food from
farms ended up on tables of consumers (Hall, Timothy and Duval, 2012). It is very important for
respective organisation to provide high quality food to their consumer within given time period.
There are different food supply chain approaches within food service industry which are
described below:
Fine Dining- The respective restaurant has to provide formal atmosphere with sit down
atmosphere and fancier menu. This approach offer wine lists, sommeliers to assist consumer with
both wine and food pairing.
Pop up Food Services- In this food supply chain approach, pop up is occurred at
unexpected places for particular time period in order to show their talent to large audience for
future investment in restaurant. The chef of Zizzi restaurant has to show their talent to audience
for expansion of business.
Conference and Events- Conference is defined as meeting of people about particular
topic and event is defined as encompass of festival, celebration, ceremony and convention

(Kafetzopoulos, Psomas and Kafetzopoulos, 2013). The food supply chain should contain such
type of restaurant for providing helps to consumers.
Theme Food Services- It is defined as type of restaurants which uses theme for attracting
diners through creating memorable experience. Zizzi Restaurant has opportunity to use such
concept in their business for increasing large number of customers in an effective and efficient
manner.
Food supply chain process starts from farm and ends up with fork. Each and every stage
should be managed properly by restaurant so that food can be delivered to consumers in an
effective and efficient manner. The different stakeholders in process are as follows:
Consumers- They are considered as major stakeholder of food service industry who are
ultimate person to avail services such as coming to restaurant, tasting food and so on. It is
important for Zizzi to provide high quality principles of effective procurement and sourcing
processes for a food service operation to food and services to consumers.
Food Business- Food industry is largest and growing sector in market. There are more
than 310,000 food business employing around 4.8 million people to work for them (Stakeholders
in the Food Regulatory Sphere – A Quick Guide, 2019). It is an stakeholder that helps in
increasing profits and gains of business.
P2
Procurement is defined as obtaining products and services for purpose of business. The
principles of procurement process for food service operation are:
Maintaining Quality and Quantity Controls- In this principles, Zizzi restaurant has to
maintain both quality and quantity of food operation. It is performed with help of different tools
and techniques for positive outcomes.
Types of Profits Opportunities- There are different types of profits opportunities
available with procurement process in terms of increasing market share, growth and success for
respective restaurant (Karaman and et. al., 2012). This principle is important for business to
make proper decisions.
Sourcing is defined as practice of selecting and locating business based on set criteria.
The principles of sourcing process for food service operation are:

Value for Money- In this principle, consumers should get proper food and service as per
value they paid for foods. This sourcing principles of food service operation is important for
Zizzi restaurant to improve their operation and provide service as per value of money.
Aftersales Services and Warrantee- In case of food service operation, respective
organisation has to take feedback and suggestions from customer so that they can improve
themselves in better manner. This principles assist in achievement of goals of restaurant.
M1
In order to enhance organisational effectiveness, it is very important for Zizzi restaurant
to analyse different food supply chain approaches and procurement strategies for achievement of
goal and objectives in effective manner (King, 2013). They have to provide fast food and take
away, planning product ranges as per need and demand of customers in proper manner for food
supply chain. In case of procurement strategies, they have to evaluate pricing and purchasing
approaches, saving cost in terms of direct and indirect way and so on. Therefore, in this way, use
of approaches and procurement strategies enhance organisational effectiveness of restaurant.
TASK 2
P3
The application of different analytical tools to support effective management strategies
are described below:
SWOT Analysis
This is the tool which helps in identification of strengths, weaknesses, opportunities and
threats of organisation. It helps in making management strategies which are described below:
Strengths- Zizzi restaurant has trained and enthusiastic team members for better work
performance. They have considered need and demand of local people accordingly serve localised
taste food to them (Sample of a SWOT Analysis for a Restaurant, 2019).
Weaknesses- The menu card possessed by respective organisation is very confusing
where consumers cannot take proper decisions. Other weakness is that it has very slow service
and low exposure.
Opportunities- The respective restaurant has an opportunity to expand their business in
other market by considering health conscious trend of their consumers. For management

strategies, they possess highly skilled and capable staff who can do market analysis very easily
for expansion and exposure.
Threats- The main threats faced by restaurant chain is that there are large number of
same restaurant providing same types of food and service at low cost. This restaurant does not
provide home delivery food to consumers as other provide it which is threat for business.
Porters 4 Corner Analysis
It is defined as tool developed by Michael Porter which assist in determining competitor's
course of action (COMPETITIVE INTELLIGENCE: FOUR CORNER’S ANALYSIS, 2015). This
model contain four corner for effective management strategies which are described below:
Drivers- Zizzi restaurant has to analyse motivation factors for success of business at
marketplace. They have to analyse all drivers of motivation properly so that goal and objectives
are attained. It includes financial goals, organisational structure, business philosophy, culture and
so on for formulation of management strategies.
Management Assumptions- This is also called motivation analysis of model. In this,
respective restaurant has to analyse management assumption for proper formulation strategies in
terms of cultural traits, perceived industry forces, organisational value, strength and weaknesses
of organisation (Kirezieva and et. al., 2013). This assist in achievement of desired target and
outcomes.
Strategy- In this analysis, Zizzi restaurant has to create business value, chose firm for
investment and developing relationship for network. It is action oriented phase of the model
where drivers are used for making strategy.
Capabilities- Zizzi restaurant has to analyse their capabilities for effective management
strategies. The capabilities includes marketing skills, patent, copyrights, training of employees,
financial strengths and so on. With use of such capabilities, effective outcome is achieved by
respective business.
P4
The different management practices that support successful business operations in food
service organisations are described below:
Managing Human Capital and Resources in Operations- This practice is performed
with help of Belbin team roles which is divided into three roles under nine categories which are
described below:

 Action Oriented Roles- The employees working in Zizzi restaurant should focus on
improvement of team performance, putting ideas into action and others. For that they
requires shaper, complete finisher and implementer people (Belbin Team Roles: Theory
and Practice, 2019). People Oriented Roles- They assist in bringing ideas and people together which includes
team worker, resource investigator and coordinator. These employees achieve goal and
objectives of business in effective and efficient manner.
 Though Oriented Roles- In this, people analyse options and provide technical expertise to
organisation which consists of monitor evaluator, plant and specialist. These team
support successful business operation in food sector.
Property and Resource Maintenance Process- This practices include following: Staffing and roles in Maintenance- Each and every staff working in respective
organisation should be assigned their roles and responsibility for better work
performance. This helps in maintenance of process of business in proper manner.
 Food service facilities to maintain- The consumers should be assigned with food services
facilities to maintain brand value and goodwill at marketplace. This helps business to run
their operations successfully with help of such practices.
M2
The management tools includes strategic planning, market research, integrated food
system and practices includes serving better, watching waste, execute plans, building strong
teams which helps in supporting successful business operations in food service organisation
(Kirezieva and et. al., 2015). In case of lack of such tools and practices of management, activities
and operations of business cannot be run in effective and efficient manner. Therefore, for food
service, proper strategy, tools and practices has to be followed to achieve goal and objectives.
D1
For enhancement of effective business operations, the different management practices
and strategies such as serving properly, executing action plans, out teach competition,
benchmarking strategy, budget control and so on should be followed by organisation so that goal
and objectives of business is achieved (9 essential best practices for foodservice operators,
2019). It is very important for food service sector to follow proper practices and strategies that

support for achievement of desired goals. Therefore, business operations has to be carried out
through use of effective strategies along with guidelines.
TASK 3
P5
Ethical practice in any industry is related to corporate social responsibilities activities
which are conducted by a company in order to gain competitive advancement and goodwill
(Luning and et. al., 2015). Corporate social responsibilities refers to the welfare practices that are
conducted by an organisation in order to solve issues as well as problem of society in effective
manner. Through this an organisation able to gain various benefits such as attract customers and
stakeholders, retain employees, enhance value in market and many more. For this they need to
conduct several CSR practices, from which some major of them that are conducted by Zizzi
restaurant are given below:
Conduct fair trade- It is necessary for respective restaurant to conduct fair trade among
with customers, suppliers, stakeholder and so on. So that they can attract them and retain them
for long time duration because these all will help this restaurant in attaining their goal.
Produce organic material- Zizzi restaurant can also produce organic food material like
vegetables, fruits and species in their farm so that they can offer quality products to their
customers or visitors.
These CSR practices will impact on the business operations and functions of Zizzi
restaurant. It will also help in influencing various stakeholders because every stakeholder want to
invest in those company which have high market value and it can be conducted by developed as
well as maintain through CSR activities. In respect of Zizzi restaurant CSR activities or ethical
practices will impact in various ways, that are mentioned below:
Leads to staff retention: By conducting ethical practices respective company able to
retain their staff for long time duration because every person want to work in that company
which have good market value and this can be conducted by CSR activities (Macheka and et. al.,
2013).
Enhance brand strength- Through implementing effective ethical practices by Zizzi
restaurant able to increase their brand image at its potential marketplace. By this they also able to
attract more and more customers and stakeholders.

M3
It is necessary for a company to conduct ethical practices because through it company get
various positive impact such as it will help Zizzi restaurant in enhancing customers and
stakeholders as well as it will also lead to retaining them for long time duration (Milios,
Drosinos and Zoiopoulos, 2014). Through this respective restaurant able to enhance it market
image and value. But on the other hand there are also several negative impact of conducting
corporate social responsibilities such as it is time consuming method, not every employees are
interested in such kind of activities, expenses get increased and many more.
D2
As per the view point of Hall, Timothy and Duval, 2012, for every company it is
necessary to conduct proper ethical practices because through it they able to gain various
benefits. In respect of Zizzi restaurant, if they conduct corporate social responsibilities activities
like conduct fair trade, use organic material, reuse resources and so. They able to gain number of
benefits such as they enhance their market value, staff and stakeholders retention, attract huge
number of customers, solve social issues and many others. These activities are time taking and
expensive but at long run they provide huge and positive outcome.
TASK 4
P6
Performance review techniques is defined as systematic evaluation of organisation
performance for success and development of business in an effective and efficient manner
(Motarjemi and Lelieveld, 2013). The management practices within food service operation using
performance review techniques are described below:
Food service quality monitoring and control process- In this technique, Zizzi
restaurant has to monitor food service quality and in case of any error, control process should be
applied. This technique helps in better providing of services to consumers. There are various
ways through which food service quality is monitored and controlled in an effective and efficient
manner. The organisation following such technique have brand value and goodwill in market.
Customer satisfaction feedback- It is the technique where manager of respective
restaurant has to take feedback from customer and their view regarding food service provided by
them (Osés and et. al., 2012). This management practices is required in every business for

running their operation effectively and efficiently. The feedback taken from customer assist in
better achievement of goal and objectives and improving their business operation and activities.
It is essential to take feedback of all customers so that service and quality of food can be
improved.
Monitoring and Evaluation tools- There are different types of monitoring and
evaluation tools which can be used by organisation in order to monitor each and every activities
and evaluate them. The tools includes inspections, environmental health checks and audits that
helps Zizzi restaurant for achievement of goal and objectives of business.
Standard Operating Procedures (SOP)- It is defined as step by step instruction that is
formed by organisation in order to assist staffs and employees for carrying out routine and
complex operations (Roesel and Grace, 2014). The main aim of SOP is achievement of quality
output, efficiency, uniformity of performance and on other hand reduction of miscommunication
and failure in complying regulation of industry. Therefore, in case food and service organisation,
SOP is most essential to run business systematically.
P7
The organisation has to make alternatives plan in order to improve performance of
business. These are made after analysis, monitoring and evaluating of operations and activities of
business. The management alternative and implementation plan are described below:
Management Alternatives
The management alternatives plan made by food service for performance improvement
are as follows:
Benchmarking- This is defined as process in order to measure performance of goods,
services, against other business which is considered as best in industry. It is also called
identification of internal opportunities within business for improvement. It is regarded as
alternative plan for Zizzi restaurant for improving their performance and activities in
organisation. Each and every business has to set benchmark and work accordingly for better
outcomes.
Balance Scorecards- This is defined as strategic management and planning system
which organisation uses to communicate about their accomplishment (Sampers and et. al., 2012).
This also includes day to day operation which everyone is performing with strategy, prioritising
products, services, projects, measuring and monitoring progress towards desired goal and

objectives. This alternative plan helps Zizzi restaurant to improve performance through analysis
of each and every factors in appropriate manner.
Recruitment and Talent Management- The main purpose of recruitment and talent
management is to ensure supply of talent is accessible to right people within right jobs at right
time that is based upon business objectives. Zizzi restaurant has to recruit skilled and capable
employees for work performance so that goal and objectives are attained within given time
period. The talent manpower assist business and provide guidelines for achievement and
improvement of performance.
Implementation Plan
The other implementation plan and action planning made by Zizzi restaurant are as
follows:
Seven C's of Implementation- This provide benefits for implementing action which
consists of 7C's such as: Clarity- The implementation plan requires clarity which requires organisation to be clear,
easy to read and practical (The seven Cs of a successful implementation plan, 2019). This
helps in understanding problem and implementing accordingly. Communication- The important asset of Zizzi restaurants are their employees who should
have good communication skills for implementation of new software and technology.
This helps in improving performance of organisation with helps of employees. Change Management- This is regarded as greatest challenges which has to face by
organisation while implementing any change in business. With rise in new technology,
respective organisation has to adopt those changes for better outcomes. Criteria- The organisation has to set some criteria for running their business in effective
and efficient manner. Here, Zizzi restaurant has to set their target consumer and
accordingly provide services to them in effectual manner. This implementation stage is
required at the beginning of business. Checklist- The criteria should be kept in mind while preparing checklist for organisation.
The checklist include various aspects in terms of tasks, time frame work, quality
assurance, potential risk, staff and others (Bilska and Kowalski, 2014). This checklist
provide helps in implementation of action plan for respective organisation in effectual
manner.

 Call on help- There are some organisation who have implemented same action plan, in
this case they can take help through call from those respective organisation. For example,
Zizzi restaurant want to implement new technology at business then they can take their
help for implementation of action plan.
 Choose the right provider- It is the last stage of implementation plan where right provider
has to be chosen to whose performance has to improve for better outcome in an effective
and efficient manner. This are different implementation strategies which has to be chose
as per need and demand of people and organisation.
SMART Planning- The respective organisation has to make SMART planning in terms
of objectives which should be measurable and achievable within given time period. This provide
guideline to business to run their activities and operations.
M4
There are different management tools such as strategic planning, food management
system and performance review techniques like benchmarking, balance scorecards and so on
(Unnevehr, 2015). These all techniques helps in providing solutions to arise problems at Zizzi
restaurant in proper manner. The solutions are provided in terms of taking feedback on regular
basis, improving food services and so on.
D3
In order to resolve organisational challenges, different measurement tools can be applied
for improving performance within food services. The measurement tools can be use such as 7C's
of implementation action plan, change management model which provide guidelines to them
overcome challenges. Therefore, it is recommended to apply theories and model to improve
performance of business in an effective and efficient manner.
CONCLUSION
From the above report, it has been concluded that food safety management is very
important for restaurant who deals in food and service sector. The food supply chain approaches
within food industry are fine dinning, themed food services including different stakeholders such
as consumers, food business and so on who helps in better outcomes. There are principles of
procurement and sourcing process for food service operation such as quality & quantity control,
value for money and many more which provide guidelines to business. For running business

operation successfully, different strategies, tools and practices of management has to be
followed. The ethical practices helps food service organisation to get overall firm success. It is
also important for food service operation to use performance review techniques for improving
performance for achievement of goal and objectives.

REFERENCES
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management, and marketing. Routledge.
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of the HACCP food safety management system. Food control. 33(2). pp.505-513.
Karaman, A. D. and et. al., 2012. Barriers and benefits of the implementation of food safety
management systems among the Turkish dairy industry: A case study. Food Control.
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