Food Service Management: Procurement, Supply Chain, and Ethical Practices

This document discusses the different food supply chain approaches within the food service industry, principles of effective procurement and sourcing processes, and the impact of ethical practices on business success. It also examines the application of analytical tools and management practices in food service organizations.

Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
LO 1 ................................................................................................................................................1
Examine a range of different food supply chain approaches within the food service industry,
highlighting critical stakeholders in the process.........................................................................1
Discuss the principles of effective procurement and sourcing processes for a food service
operation......................................................................................................................................2
Analyse a range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness..........................................................................................4
LO 2.................................................................................................................................................4
Assess the application of different analytical tools to support effective management strategies
.....................................................................................................................................................4
Evaluate different management practices that support successful business operations in food
service organisations...................................................................................................................6
Critically evaluate management tools and practices that can support successful business
operations in food service organisations.....................................................................................7
LO 3.................................................................................................................................................7
Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices have on the overall business success...........................................................................7
Analyse various ethical practices in your chosen food service organisation and the impact they
have on overall business success.................................................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food service management is the significant process that should be perform considering
the significant management process that tends to offer various products and services considering
the preferences and requirements of customers. Food services management is fast growing which
need to make sure that the significant activities which are performed within the systematic way
tends to accomplish their prominent goals and objectives (Payne-Palacio, 2016). To carry
forward this report, Gloria Restaurant is considered which is an Italian restaurant and offer
dining room services with marble bar, mirrored ceiling and rich decoration and it is situated in
London, UK. The purpose of report is to identify the procurement and sourcing process in food
service, evaluate operations management strategies and lastly explore the significance of ethical
management for the success of business.
LO 1
Examine a range of different food supply chain approaches within the food service industry,
highlighting critical stakeholders in the process
Food supply chain is considered as consistent process in which it offer best and effective
food services to their customers. It tend to include prominent process to perform things
including, producing, production, processing and consumption and disposal (Griffith, Jackson
and Lues, 2017). It is helpful for the systematic supply chain of Gloria that offer that tends to
offer continuous services to their customers in terms of satisfying their customers to maintain
quality of offering. Within the food supply chain many individuals are involved considering
Farmers, Processor, Transportation and storage and consumers. For this, significant approaches
of food supply chain is mentioned as under: Fine dinning: It is the prominent approach that tends to offer the significant and special
cuisines to represent the diversified range of food services. These types of food involve
Indian, Chinese, Italian, Japanese and so on which reflect the speciality of significant
region (Liu, Lee and Hung, 2017). In terms of increasing sales, Gloria Restaurant should
try this as it tends to induce the innovative changes in business that leads to attract huge
customers. For this, restaurant need to hire specialists with prominent experience for
various foods and ways to present them in delicious method. As per this, Gloria
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Restaurant need to invest lot of money to pay prominent wages and pay to their chefs and
also tend to arrange several ingredients for them. Pop up food services: In this approach, restaurants need to offer best and efficient
services and offerings to their customers in terms of inserting the uniqueness and also
induce them for change. For this, there is unique and creative food that should be offered
by food truck and temporary restaurants and the former factories and concerning areas
are also much similar with it that tends to offer effective services for different occasions
and festivals. This approach is quite effective for Gloria in terms of operating for the
personal savings that undertake average investment. Conferences and events: As per this approach, restaurant tends to offer extra services to
their customers and also book wide area to organise conferences, events, meetings,
parties and so on. For this, restaurants offer prominent and effective services to their
customers according to their needs like drinks and refreshments (Thaivalappil and et. al.,
2018). Moreover, the effective service is offered in terms of generating the huge number
of profitability to expand their income. For this, restaurant need to make effective service
considering the less investment on the normal grounds.
 Theme food service: This approach is quite demanding and expensive that has effective
impact in terms of making environment better which is helpful in grabbing the attention
of people. It depends on small gatherings and also tends to organise birthday parties,
Bachelor's party, kitty, family gatherings and so on. As per this, individuals has their own
demand and restaurants need to offer various services to fulfil their basic requirements
(Lugosi and et. al., 2016). The specific theme which is offered to the customers of Gloria
is regarding the prominent decoration of parties according to theme.
Discuss the principles of effective procurement and sourcing processes for a food service
operation
There are several principles which are developed by the restaurant industry in terms of
maintaining the effectiveness in restaurants. For this, the procurement and sourcing of food
service operations tends to offer safe and effective food to individuals. Moreover, it tends to
offer prominent guidelines considering various principles regarding the demand and need of
Gloria Restaurant which satisfy customers in an effective manner.
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Procurement process tends to undertake placing different orders considering the
manufacturing for paying prices regarding the particular product. For this, administration of
buying is concerned with effective purchasing of commodities from the vendors considering the
compliances (Pirani and Arafat, 2016). For this, significant goods are purchased considering the
effective sources, that leads to reduce both intrinsic and extrinsic cost. For this, various
indicators test quality regarding the availability of controls which are mentioned as underneath: Supplier Credibility check: It is beneficial for the staff members and management of
Gloria Restaurant to identify and check quality and suitability of distributors. It will also
helpful in terms of understanding the image and reputation of individuals who tends to
supply business considering the required supplies. For this, manager need to make sure
the best and effective quality of raw materials which is imported for effective production
of food.
 Approved supplier list: Regarding the effective completion of the network from the
vendors, manager need to involve and should verify the authorised name of the
distributors (Cho and Bae, 2016). By considering this, Gloria Restaurant need to
approach for the reliable supplier before sacrificing their resources which are value for
the considering products and services.
Sourcing is undertaken as the procurement of various suppliers who are interested in
terms of offering standard goods and services for the restaurant services. Moreover, it is also
important for business to offer effective procurement like employees in terms of creating new
and safe food for their buyers. They also need to maintain the effective priority for their
restaurant regarding the delicious food, safe and healthy dish will be offered to their customers. Value for money: It is the significant duty of management of Gloria Restaurant in terms
of picking up the the right and effective distributor who is able to offer the quality to
restaurant in terms of exchanging for their money. It will also tends to enable their
business which is involved to carry forward the business operations regarding the
considering structure for their efficient professionals and concerning way (Dupuis and et.
al., 2016).
 Range an offer: In terms of gaining effective confidence and proper support to
management, suppliers should deal with the various aspects and changes that occur in an
organisation by offering them proper discount. It result towards the negotiation of price
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that tends to allow the restaurants who are interested to secure the effective material
without any financial issue.
Analyse a range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness
There are various types of approaches including procurement strategies and sourcing that
are effective for business in terms of improving their significant performance as it tends to allow
company to achieve their significant goals and objectives. For this, food supply approach is
similar with direct supply chain which is important for business as it tends to tell the business
regarding the kind of business decision which they need to take for any sort of situation. Along
with this, significant supply chain approaches are highlighted including fine dining, theme food
service, conferences and events and pop up food services.
LO 2
Assess the application of different analytical tools to support effective management strategies
In every organisation, various kinds of analytical tools are always offered for an effective
manner that tends to accomplish their prominent goals and objectives considering the target for
the specified period of time. It is also important to understand that these kinds of tactics are
always beneficial for the manager of Gloria Restaurant. As some of the analytical techniques are
mentioned below:
SWOT analysis:
This analysis depicts various internal and external factors that tends to impact the
performance of company. For this, there are few factors that has some sort of strengths and
weaknesses that has huge impact on the working nature of business considering the threat and
opportunities that will be occurred outside the restaurant.
Strengths Weaknesses
Gloria Restaurant is one of the most valuable
brand which is prominently recognised and
well known restaurant in UK. They tends to
offer qualitative food that leads to attract and
gain effective attention to the large number of
individuals (Marriott, Schilling and Gravani,
Here, there is a lot of competitor who work
with the best staff and people are prominently
focused on their wealth instead of price factor.
Therefore, it is quite hard to meet the
expectation of customers considering the taste
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2018). For this, they have loyal customer base
and also have huge experience and working
staff members.
of people as it tends to change frequently.
Opportunities Threats
In this, individuals are more focused regarding
the health factors and also tends to choose the
restaurant that has wide variety and
experienced staff members who can made
delicious meals and dishes. Therefore, they
tends to perform in the joint venture and also
tends to develop effective and prominent
alliance considering the various position in
terms of taking entry for the new market and
gain higher profitability.
There are several other restaurants who want
effective profit and for this they offer
prominent meals and dishes at a very rapid and
reliable rate (Pulz and et. al., 2017). Therefore,
Gloria Restaurant need to manage their cost in
comparison to the market and also tends to
eliminate any sort of complexity from their
services.
Porter's Four Corners:
This analysis is for the conceptual study which tends to allow Gloria Restaurant to
develop prominent strategies. For this, the motive, tactic, and strength for competing with an
organisation should be recognised at the time of using the structure. For this, the management of
restaurant should be concerned and also able to develop best and effective tactics regarding the
fulfilment of strategic mission that become quite easier. Drivers: The effective drivers of company tends to permit Gloria Restaurant to define
their priorities and objectives of its customers. Moreover, considering the success that
tends to allow restaurant to follow prominent response of strategies including the
competitors for restaurant in terms of getting tough competition to get higher revenues
(Attia and Eldin, 2018). Management Assumptions: These factors tends to allow Gloria Restaurant and its owner
to understand the prominent strategies by which they put in place by their rivals in terms
of accomplishing competitive advantage. This factor tends to allow restaurant in terms of
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accomplishing their goals and fix it in given period of time. It tends to make things quite
easier for the restaurant to achieve high revenues and profitability. Strategy: At this point, the management of company need to execute unique and
innovative approaches in terms of analysing prominent information to collect and
compete with various organisations. These techniques tends to involve making new meal,
changing existing menu or adjusting pricing strategy. For this, Gloria Restaurant is
concern and also able to deliver prominent offerings to its target market.
 Capabilities: It tends to include prominent features that are helpful to recognise effective
skills by understanding the prominent strengths and limitations (Yen, Yeh and Lin,
2016). For this, the management and promoter of Gloria Restaurant need to target their
rivals in terms of making successful strategies to keep effective competitive position.
Evaluate different management practices that support successful business operations in food
service organisations
There are various activities that are helpful in terms of accomplishing productivity
considering the business activities. For this, restaurants need to undertake the prominent strength
regarding the effective satisfaction for their existing customers in terms of gaining and offering
the quality facilities. For this, prominent process is mentioned as underneath:
Management of human and capital resources: It is significant for the restaurant industry
to consider the quality of prominent services and products which they tends to offer to their
guest. It tends to accomplished by effectively handling the employees of Gloria Restaurant.
Significant practices that are used in this regard are mentioned as: Skill assessment and development: It represent the effective practices that will be
enforced in Gloria Restaurant and consider the high probability regarding the satisfaction
level between the customers that can be improved. Staffing level and management in elimination of cost: For this, the objective of
prominent activity is to know the significant role for their employees regarding the
effective development (Tsai and Wang, 2017). It can be achieved in Gloria Restaurant by
developing prominent efforts to ensure that there is no repetition of work ans it is also
performed for one path in which workers tends to receive significant instruction by
supervisors.
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 People oriented: In terms of Gloria Restaurant, it is complex for them there has been
effective communication among the staff members as it tends to permit them for
achieving their goals to get prominent majority of their customers.
 Action oriented: In regard of this, significant approaches are applied for several roles that
are prominently arise in restaurant. It also focus for reaching towards the goals and
objectives that are inspiration for the creative thoughts and ideas which is that are
developed by Gloria Restaurant as it is the effective method that tends to permit and also
put positive impact on their visitors.
Resources and property maintenance process: It is the significant practice which is quite
effective for Gloria Restaurant in terms of managing each and effective resources considering the
operational activity that can be managed in an effective way. Internal and external services: It is the effective managerial function which is associated
with Gloria Restaurant and also helpful throughout the effective management of their
restaurant that has been leased towards the effective development.
 Repairing of property: Despite from all this, it is also important for Gloria Restaurant
regarding the renovation that has been carried out in an effective way considering the
development of premises in an effective shape as they are capable enough in terms of
attracting huge customers by offer effective environment (Oh and Cho, 2016).
Critically evaluate management tools and practices that can support successful business
operations in food service organisations
Effective management tools and practices are quite lengthy in terms of following the
same criteria that tends to provide additional opportunity regarding the goals and objectives that
can be accomplished in an easy and effective manner within the short period of time. For this,
organising effective business operations leads to offer significant opportunity to identity each
and every factor in an effective way.
LO 3
Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices have on the overall business success
Ethical practices is defined as ethical behaviour and applying principles and values
consistently in decision making, it refers to implementation of appropriate business policies and
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practices. Ethical values is very beneficial for business and involves demonstrating respect for
key role at the work place which includes honesty, fairness,equality,diversity and individual
rights. Ethical practices at food industry plays a vital role in creating brand image in the market
as well as on the customers of organisation.
Food ethics includes all those interdisciplinary field as guidance for production,
distribution, preparation and consumption of food. Gloria put special emphasis on human
thoughts and practice associated with food, careless towards ethic of food in food service
industry will lead to exploitation of business. Ethical practices have a very wide roles after the
growth of business.
Impact of ethical practices on business success: Ethics and Public Relations: Company has to a maintain a good image in the market
place to attract customers, unethical images leads to downfall in market share of the
product because of customers perception towards the product of company (Martinez-
Sanchez and et. al., 2016). The more good will be the image it would retain loyal
customers and successful goals. Ethics and Employee Productivity: Ethical behaviour in company motivates the
employees and raise their moral values and leads to rise in performance of employees on
other side unethical behaviour in an organisation leads to less productivity in business. Ethical and Investor: Investors plays an important role in the organisation growth in
market place by promoting ethics in company's operation, employees and managers, they
are creating long term and friendly investment and thus corporate success (Griffith,
Jackson and Lues, 2017). Investors play a vital roles in business by investing their money
in it, image and ethical value of a company plays an important role to attract investors for
investment.
 Ethics and Employee Retention: An organisation which work on ethical value will
ultimately makes a good relation among employees and with the organisation too.
Employees become loyal towards the organisation and turnover rates decreases, as if now
the employees would have a vision to last longer in the company. Loyal employees
would definitely work with honest and effort to raise their performance level.
Ethical values and behaviour have a long lasting impact on the business, which leads to
increase in sales, growth, increase in market share and all these ultimately leads to success of
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business. An ethical environment of business generates respect in employees towards the
organisation as well as its customers too which leads to make a different image in market.
Analyse various ethical practices in your chosen food service organisation and the impact they
have on overall business success
Food industry is an important sector in market where ethical values are of abundance
concern and customers pay attention towards it. Gloria is a food service industry which has
created its brand image on the basis of its ethical values , the loyal customers of Gloria are more
attracted towards the hygiene policy, distribution system, serving method. As different customers
have different lifestyle so they have their own ethical values, the company should ensure that
they satisfy all its customers and do not hurt any of the ethical values (Liu, Lee and Hung,
2017). The companies should also generate ethical environment to retain its employees an d
grow in the market sector to achieve its goal.
CONCLUSION
By considering the above discussion, it is identified that food services management is
considered as the fast growing and emerging industry in which frequent changes arrives and
company need to deal with it. Moreover, bringing prominent changes for the essential and
required segments should prominently accomplish their goals and objectives in bid to achieve
higher revenues. Moreover, it is also important for the whole business unit to make sure that
effective ethical practices are opted for the good and effective brand reputation of company by
considering the prominent ethical standards and norms which is useful in maintaining discipline
and good environment in an entity.
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REFERENCES
Books and Journals
Attia, A. and Eldin, I.E., 2018. Organizational learning, knowledge management capability and
supply chain management practices in the Saudi food industry. Journal of Knowledge
Management.
Cho, H.O. and Bae, H.J., 2016. Effect of foodservice employee's hand hygiene improvement
according to food safety education. Journal of the Korean Society of Food Science and
Nutrition, 45(2), pp.284-292.
Dupuis, R and et. al., 2016. Food allergy management among restaurant workers in a large US
city. Food Control, 63, pp.147-157.
Griffith, C.J., Jackson, L.M. and Lues, R., 2017. The food safety culture in a large South African
food service complex. British Food Journal.
Liu, W.K., Lee, Y.S. and Hung, L.M., 2017. The interrelationships among service quality,
customer satisfaction, and customer loyalty: Examination of the fast-food
industry. Journal of Foodservice Business Research, 20(2), pp.146-162.
Lugosi, P and et. al., 2016. The hospitality consumption experiences of parents and carers with
children: A qualitative study of foodservice settings. International Journal of
Hospitality Management, 54, pp.84-94.
Marriott, N.G., Schilling, M.W. and Gravani, R.B., 2018. Principles of food sanitation. Springer.
Martinez-Sanchez, V and et. al., 2016. Life-cycle costing of food waste management in
Denmark: importance of indirect effects. Environmental science & technology, 50(8),
pp.4513-4523.
Oh, J.E. and Cho, M.S., 2016. Analysis of tangible and intangible attributes in foodservice
products by IPA-Focus on dumpling shops. Journal of the Korean Society of Food
Culture, 31(2), pp.149-160.
Payne-Palacio, J., 2016. Foodservice management: Principles and practices. Pearson Education.
Pirani, S.I. and Arafat, H.A., 2016. Reduction of food waste generation in the hospitality
industry. Journal of Cleaner Production, 132, pp.129-145.
Pulz, I.S and et. al., 2017. Are campus food environments healthy? A novel perspective for
qualitatively evaluating the nutritional quality of food sold at foodservice facilities at a
Brazilian university. Perspectives in public health, 137(2), pp.122-135.
Thaivalappil, A and et. al., 2018. A systematic review and thematic synthesis of qualitative
research studies on factors affecting safe food handling at retail and food service. Food
control, 89, pp.97-107.
Tsai, C.T.S. and Wang, Y.C., 2017. Experiential value in branding food tourism. Journal of
Destination Marketing & Management, 6(1), pp.56-65.
Yen, C.D., Yeh, C.H. and Lin, S.Y., 2016. Psychological empowerment and service orientation:
A study of front-line employees in the food and beverage industry. Journal of
foodservice business research, 19(3), pp.298-314.
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