Food Safety Management - Zizzi Restaurant Assignment
Added on 2021-02-19
16 Pages4514 Words20 Views
Food SafetyManagement
Table of ContentsINTRODUCTION...........................................................................................................................4TASK 1............................................................................................................................................4P1............................................................................................................................................4P2............................................................................................................................................5M1...........................................................................................................................................6TASK 2............................................................................................................................................6P3............................................................................................................................................6P4............................................................................................................................................7M2...........................................................................................................................................8D1...........................................................................................................................................8TASK 3............................................................................................................................................9P5............................................................................................................................................9M3.........................................................................................................................................10D2.........................................................................................................................................10TASK 4..........................................................................................................................................10P6..........................................................................................................................................10P7..........................................................................................................................................11M4.........................................................................................................................................13D3.........................................................................................................................................13CONCLUSION..............................................................................................................................14REFERENCES..............................................................................................................................15
INTRODUCTIONFood safety management system helps in identification, controlling and evaluation offood 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 systemmanagement, HACCP principles, interactive communication and prerequisites programs. This isvery important for business to control and identify hazards control before food reach tocustomers or users. The organisation chosen for project work is Zizzi Restaurant which wasfounded in 1999 at United Kingdom. This is the chain of Italian inspired restaurant which has164 branches at different locations. This report highlights about sourcing and procurementprocess within food service organisation. There are various operation management strategies infood service that helps in achievement of goal and objectives. For business success, importanceof ethical management is required. It also covers improvement plan for organisational challengeswithin food service organisation. TASK 1P1Food supply chain or food system is defined as process which identify how food fromfarms ended up on tables of consumers (Hall, Timothy and Duval, 2012). It is very important forrespective 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 aredescribed below:Fine Dining- The respective restaurant has to provide formal atmosphere with sit downatmosphere and fancier menu. This approach offer wine lists, sommeliers to assist consumer withboth wine and food pairing. Pop up Food Services- In this food supply chain approach, pop up is occurred atunexpected places for particular time period in order to show their talent to large audience forfuture investment in restaurant. The chef of Zizzi restaurant has to show their talent to audiencefor expansion of business. Conference and Events- Conference is defined as meeting of people about particulartopic and event is defined as encompass of festival, celebration, ceremony and convention
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