Assessment of Current Management Practices for Food-Service Operation

This article assesses the current management practices for a specific food-service operation, including the use of performance review techniques and management solutions. It also recommends management alternatives for improving performance and provides an implementation plan. The article discusses the importance of effective management practices in improving the performance of food-service organizations.

Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 4............................................................................................................................................3
P6 Assessment of current management practices for a specific food-service operation with use
of different performance review techniques/ Management solutions to address shortcomings
for a specific food-service operation, with use of management tools and performance review
techniques...............................................................................................................................3
P7 Recommend and produce management alternatives for improving performance, with
including an implementation plan..........................................................................................4
CONCLUSION................................................................................................................................5
REFERENCE...................................................................................................................................6

INTRODUCTION
Food service manager are accountable to control and manage food related activities that
leads business to perform all work in an appropriate manner. Management practice perform a
vital role for improving the performance of restaurant or food organisation by improving
performance of company operations. In last, management alternatives to implement plan will
also include in this report.
TASK 4
P6 Assessment of current management practices for a specific food-service operation with use of
different performance review techniques/ Management solutions to address shortcomings
for a specific food-service operation, with use of management tools and performance
review techniques
Performance review is explicated as the part of organisation learning, management and
development by which leader and manager utilised different tools as well as approaches to
monitor the actual performance of organisation (Mathivathanan, Kannan and Haq, 2018). The
Fat Duck perform different number of operations that are available and all of them are completed
with different methods so management focus that all work is completed with high employee's
productivity. Some techniques are discussed as below to perform work as per food-service
organisation.
 KPI- It is an abbreviation that stand for Key performance indicator and it is known as a
effective tool as it is used to devise different number of strategies that favour customer
satisfaction and happiness. It is also used by management to complete work according to
goals and objectives. KPI check and ensure that all task are completed according to
decided standards and time.
 Benchmarking- It is defined as an performance review tool by which restaurant look for
different competencies and aspects of restaurant. Their are different number of potential
competitors exists and it is used to work with feasible aspects that incorporates persons to
perform their operations in with better performance.
 Customer feedback- One of the last and most common tool that is related with
organisation is the feedback aspects. Oral and written methods are two perspective which
is used to record review of customer's about company products and services (Mendoza

and Carpio, 2017). The Fat Duck experience about different improvements to obtain
about satisfactory outcomes as it helps to satisfy customer needs and wants in an
appropriate manner.
P7 Recommend and produce management alternatives for improving performance, with
including an implementation plan
There are different situations that belongs to a particular sector and field is faced by the
fat duck as it impacts on company operations and functions within positive and negative manner.
The variation with working environment generate difficulty and challenge for management to
conduct different activities. Similarly, there are different challenges is faced by respective
organisation so with problem-solving road map management work as per alternative tool which
is beneficial for developing and implementing techniques that improve performance of
management activities.
Problem-solving road map is defined as an alternative management tool which is
beneficial for developing and implementing activities that improve market share. Stages related
with road map are mention as follow:
 Identify of problem- First stage which is related problem-solving process is to identify
the problem. This stage helps to identify the gap between actual performance and
expected performance by exploring the root cause of issue.
 Identify of root cause- Once management identify the problem than the management of
Fat duck is responsible to identify the reason or root cause due to which gap is generated
within company performance (Overbosch and Blanchard, 2014).
 Evaluating the solution- It is an important stage because it leads management to look for
the problem and brainstorming of different ideas in order to select and work with suitable
option. It end the couple of solutions and go with one that reduces the specific problem.
 Select and implement of accurate solution- In last, when different step and stages is
fulfilled than it is easy for management to supervise changes which directly reduces the
challenges related with company performance.
Implementation of plan
An implementation plan is defined as a process to put different ideas and procedure that
is impacted due to change in different steps and measurements. For the change management
among the fat duck 7C's perspective is implemented for effective change management. It also

refers that change is a difficult process to adopt and also complex to implement in an organised
and systematic manner. This 7C's are also used to perform work with right alternative.
 Clear- According to the first C clarity and transparency is monitored among the plans
and policies at the time of introducing and delegating task to workforce for performing
respective restaurant operations in an accurate manner.
 Communication- The main role and skill that is related with management is to
transfer essential information by utilising an effective communication channel. It also
results management perform work in minimum time-period.
 Change management- In this stage the management of The Fat Duck need to attain
and monitor process of organisation to implement changes and making arrangements
as per staff requirements (Parkan and Özkır, 2020). So change are adopted by all
departments in minimum time period.
 Criteria- Within criteria phase management provide the guidelines that leads The Fat
duck to decide perspective which is required for change.
 Checklist- By the implement of checklist aspect management ensure that all changes
which is record in list is covered.
 Call on help- Customer's support is most effective term that helps the fat duck to
provide support for providing after sales services to customer's (Saitone and Sexton,
2017). In context of food departments call on help perspective is useful for delivery
related food items.
 Choose right provider- By selection of the right factor it is easy to understand as well
as work with right workforce. This also lead workforce for completion of their work
with capable aspects as it helps to manage work as per job profile.
CONCLUSION
With analysis of above report it is identified by management that to perform all work
according to decided goals and objectives, food service manager ensure effective practices are
implemented by management. In the last, with use of 7C's model it is easy for management to
complete task according to systematic and organised approach.

REFERENCE
Books and Journals
Overbosch, P. and Blanchard, S., 2014. Principles and systems for quality and food safety
management. In Food Safety Management (pp. 537-558). Academic Press.
Parkan, P. and Özkır, V., 2020. Simulation-based assessment methodology to improve ground
service operations at a hub airport. Transportation Planning and Technology, pp.1-19.
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.
Saitone, T.L. and Sexton, R.J., 2017. Agri-food supply chain: evolution and performance with
conflicting consumer and societal demands. European Review of Agricultural
Economics, 44(4), pp.634-657.