Food Service Management: Range of Supply Chain Approaches, Efficient Procurement and Sourcing, Analytical Tools, and Management Practices

This report discusses the principles of efficient procurement and sourcing of processes for food service operation, the application of analytical tools for supporting efficient strategies of management, and ethical practices for a food service company. It also covers a range of supply chain approaches and management practices that help business operations in food service organisation. The report is based on Zizi restaurant, an Italian inspired chain of restaurants in the provinces of United Kingdom.

Food Service
Management
1

INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................4
P1 Determine a range of various supply chain approach in food sector by highlighting key
stakeholders in process...........................................................................................................4
P2 Mention principles of efficient procurement and sourcing of processes for food service
operation.................................................................................................................................5
M1 Analysis of range of food supply chain approaches and strategies to boost up business
effectiveness...........................................................................................................................6
P3 Define application of analytical tools for supporting efficient strategies of management7
P4 Mention various management practices that help business operations in food service
organisation............................................................................................................................9
M2 Critical evaluation of management practices and tools to support operations in food
industry.................................................................................................................................10
P5 Mention ethical practices for a food service company and their influences on overall
success of business...............................................................................................................10
M3 Analysis of different ethical norms for food service firm along with its impact on business
success..................................................................................................................................11
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................12
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INTRODUCTION
Food service management is defined as technique to offer food and beverage in a scientific
and aesthetic manner to large base of consumers in cost effective and satisfactory manner. There
are number of organisations who are operating their roles and responsibilities in food service
industry and take advantage of promotional approaches, vigilance skills and knowledge to
conduct the food service operations in a well- defined and effective manner (Cook, Goodwin and
Porter, 2022). To have successful food service management organisation need to emphasize
upon menu planning, revenue management operations, human resource, marketing, consumer
service, training etc. Food service management is a scientific approach which helps in
controlling the risk and hazards that can impact upon the quality of food. This industry is among
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the leading industry around the world in which it is essential for organisation to have proper
analysis of trends in consumer behaviour and their expectation to satisfy them effectively. In
addition to this it has been underlined that in order to have more competitiveness in industry
organisations in this industrial sector need to emphasize on conducting their roles and
responsibilities in ethical manner with the help of examining food hazards along with their
impact on organisational growth and profitability.
Present about is conducted on Zizi restaurant which is operating as an Italian inspired chain
of restaurants in the provinces of United Kingdom. This report include discussion upon various
form of supply chain approaches in food sector principles of efficient procurement and sourcing
of food and application of analytical tools in order to support efficient strategies of management.
In addition to this report also include discussion upon ethical practices for a food service
company along with their impact on business success.
MAIN BODY
P1 Determine a range of various supply chain approach in food sector by highlighting key
stakeholders in process
Food system or food supply chain is mainly defined as a chain of activities which assist in
organisation to duly identify the journey of food from the form to the plates of consumer. It is
essential for organisation to have proper evaluation of food quality in order to make sure that
they serve best to their guest. There are different type of food service styles which is essential for
restaurant to opt in order to satisfy customers. Furthermore, it has been evaluated that there are
various forms of method through which food can be present on the table of guest. It has been
evaluated that there are mainly two forms of food service which is Pre plated services and Silver
services. In terms with Zizi restaurant they can take advantage of various forms of styles in order
to serve their food as per their preferences and choices in order to enhance their consumer
satisfaction (Faour-Klingbeil, 2022). Mentioned below various forms of approaches of food
service industry that vary from the food and its saving style is being defined.
Fine dining:
This form of food service style restaurant undertaker advantage of formal environment
within which they offer set on the fancy menu and table with attract customers. In fine dining the
food and wine are as per the needs and demands of consumers.
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Pop up food services:
This form is a food supply chain approach this occur at unexpected venues in specific
period of time to duly showcase the talent by making investments in new attribute as well as
things to remain competitive in market segment. In terms with Zizi restaurant with the help of
taking advantage of various forms of themes of serving food they can take advantage of many
business growth opportunities.
Conferences and events:
Conference and events is termed as a kind of meeting in which individual share that information
and knowledge by event organiser which they offer event work and booking service as per
consumers request under one roof (Ji and Ko, 2022). In terms Zizi restaurant they offer different
services under one roof in order to maximize their opportunities for growth.
In order to effectively serve food to consumers from farm to fork it is basically a long
process in which the contribution of various stakeholders is underline which is defined below:
Consumers:
Consumers plays an essential role and is important stakeholder for a company. This
group of stakeholders those who utilizes services such as consumption of food services of
restaurant and many more. In terms Zizi restaurant it is essential for them to evaluate preferences
and taste of consumers in order to enhance the satisfaction level.
Competitors/ food businesses:
Food Industry is among the largest sector around the globe in which number of food
service providers is operating their roles and responsibilities and continuously bringing new
services and products to be remain competitive in market segment. In terms it Zizi restaurant
with the evaluation of competitive strategies such as food creativity, fusion serving style are
bringing many innovation in their way of working.
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P2 Mention principles of efficient procurement and sourcing of processes for food service
operation
Procurement is defined as obtaining and collecting of services and further implement in
order to provide satisfaction consumers and fulfil personal objectives. Mentioned below there are
some certain principles of effective procurement and sourcing of process for food service
operation is being given:
Maintaining the quality and quantity controls:
It is a lot of potential for business to keep up with the quality of items and services in
terms with Zizzi restaurant they take on food safety measures by giving efficient form of training
to employees in order to have success.
Types of profit opportunities:
For a company there are different sorts of benefit open doors accessible by utilizing procurement
process in alludes to the market development, characteristics and shares of market to acquire
achievement. In context of Zizzi restaurant they discover significant growth opportunities by
undertaking research and development.
It has been evaluated that sourcing is characterized as a tool to choose and find organizations by
setting models to take suitable choice (Kim, Che and Jeong, 2022). The standards of obtaining
that are as per the following:
Value for money:
Separate standards of obtaining states that customers generally needs the food as well as services
for which they paid. In terms with Zizzi restaurant, they section market and in like manner offer
types of assistance to them to remain consistently competitive in market segment.
After sale services and warrantee:
In context with food service operations Zizzi restaurant take appropriate feedback from their
buyer to give one of best services in the market segment. In addition to this, they generally put
efforts to maximise satisfaction level of customers.
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M1 Analysis of range of food supply chain approaches and strategies to boost up business
effectiveness
There are different kind of food food supply chain approaches, for example, theme based
services, table dining, fine dining and so on With the assistance of restaurant can successfully
ready to acquire consideration of clients and affirm high productivity. For example, in casual
dining approach food is served by moderate cost in an informal setting. Mostly in this food get
served on table administrations topic. In this eatery have separate bar with having limited and
limitless wine and brew menu, so the clients can invest their significant energy with families as
well as companions (Liu, Luh and Teng, 2022). What's more with this theme based eateries
inside UK are exceptionally popular. As they give market section among high end food and food
café. Acquirement techniques incorporate thing stockpiling and stock exchange of costs and
that's only the tip of the iceberg. Likewise with this checking of provider believability and
supported provider list additionally assist restaurant with achieving their objectives in best
powerful way attempted. These actions lessen superfluous expense of restaurant so they can
guarantee creation in practical way as to build benefit in best compelling way.
P3 Define application of analytical tools for supporting efficient strategies of management
Analytical tools play essential role which provides organisation an opportunity to
implement efficient strategies of management to operate that business roles and responsibilities.
There are different forms of analytical techniques and tools through which the Zizi restaurant can
offer satisfaction to customers and can conduct their activities for long term gain. Mentioned
below there are some certain form of analytical tool is being given:
SWOT Framework
SWOT analysis is a tool which a system manages to make identification of restaurant
weakness and strength along with the opportunities and threats. This tool help them to make
identification of elements which impact upon business functioning. In addition to this it also
benefit organisation to frame strategies that will help them to overcome challenges in effective
period of time.
Strengths Weaknesses
This restaurant is having highly talented and  Compare to other rivals in industry Zizi
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skilled employees which is among their
greatest strength. It helps in providing higher
satisfaction to customers and also help them to
have positive image in industry.
restaurant ever slightly high price range
which affect consumer buying decision.
 In addition to this restaurant invest less
in digital marketing as compared to
other arrival which is also affecting
their growth.
Opportunities Threats
Zizi restaurant is having the opportunity to
make investments in digital marketing and take
advantage of social media channels to
maximize consumer awareness (Nguyen and
Li, 2022). This will help them to significantly
enhance the overall sales ratio.
Zizi restaurant is facing threat in terms of high
competition in restaurant industry as other
rivals are providing these services in affordable
price range which can impact revenue index of
restaurant.
Porter's 4 corner analysis
By taking advantage of intuitions, objectives, strategies, competitive strength restaurant
manager can develop a plan accordingly in order to overcome the challenges. Furthermore, by
taking advantage of effective form of management strategies through which they can enhance
their competitiveness in market segment.
Drivers:
By taking advantage of this manager can efficiently able to have an understanding of
competitors main goal along with business strategies determining their current position level.
Restaurant manager can develop plans and strategies accordingly with counter measures to have
more competitiveness this will help them to enhance their overall.
Management assumptions:
With the assistance of this supervisors can actually ready to confirm that strategies that
are embraced by contenders as to guarantee long haul supportability and solid our quality in
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market. With the assistance of this chief of Zizi restaurant can effectively to achieve that decided
objectives in amazing time span. It will additionally help them to build their productivity
alongside stable deals proportion.
Strategy:
Within this managers can effectively engage in the functioning of taking advantage of
new strategy in order to bring new product with innovation make modification in their existing
products and services and make changes in their price index as per market trend. In this
restaurant can gain more competitiveness. Along with this with the help of providing unique
offers at taking advantage of digital marketing company can maximize their profitability.
Capabilities:
With the help of this stage manager of Zizi restaurant can have proper knowledge associated to
competitors ability (Pantelidis, 2022). This will significantly help them to identify that
weaknesses and strengths and further develops and accordingly. By taking advantage of this
restaurant manager can not only track competitors strategies but can also implement innovative
practices in order to attract customers in more effective manner.
P4 Mention various management practices that help business operations in food service
organisation
For in order to be competitive in market segment there are different forms of management
practices through which organisation can conduct the business operations in food service
organisation and can fulfil consumer needs and demands appropriately.
Managing human capital:
Human resources is one of most significant resources of an association and it is a lot of
potential to give them appropriate preparation and advancement with the goal that they can give
probably their maximum effort in accomplishing authoritative objectives and targets. This can be
achieved through:
• Appropriate cost management and staffing level successfully help company to further
develop their restaurant efficiency. In this it is fundamental for administrator to enlist skilled and
likely staff in dispensed spending plan so they can serve their clients with next to no type of
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compromises (Pereira, Dario and Ciuti, 2022). As though restaurant have less number of
employees then there might be plausibility of botch in capacities.
• In such manner, supervisors can attempt utilization of Belbin team to characterize
objectives and destinations of every single employees seeing to their job as well as obligation.
With the assistance of this restaurant can guarantee long haul maintainability high productivity
and expansion in by and large deals proportion.
Property and resource maintenance processes:
By attempted this cycle directors can ready to decide compelling upkeep of supplies, premises
and property of Zizi restaurant.
It is fundamental to get ready food as indicated by the taste and inclinations of customers
to cause them to appreciate earnestly. Manager of the restaurant is expected to guarantee support
of food maintenance of food service facility as with the assistance of this they can ready to
acquire clients trust.
Repair scheduling through peaks and troughs successfully help manager of resturant to
oversee clients in any event, during the busy time in best compelling way.
M2 Critical evaluation of management practices and tools to support operations in food industry
With the assistance of Management tools business can really ready to overhaul their
capacities in best compelling way. Management of restaurant can take utilization of strategic
planning porter's 4 corners, SWOT analysis and different kinds of practices of management in
order to reduce wastage and conduct operations in cost effective manner. In connection with this
it has been resolved that restaurant is expected to plan employees according to as per their
accessibility and mastery with the assistance of this powerful rota the board for irregularity can
be achieved. In this right specialist are accommodated right individuals. Because of abilities and
expertise of employee’s consumers can be really fulfilled. Carelessness of these elements
influence Zizzi restaurant productivity and performance.
P5 Mention ethical practices for a food service company and their influences on overall success
of business
To ensure long-term sustainability competitiveness and loyalty of consumers it is essential
for organisation to offer the services conduct that business practices and satisfy customers’ needs
and demands in ethical manner. In context with Zizi restaurant it is essential for manager to
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ensure that they adhere to the CSR activities and operate their roles and responsibilities with
ethical practices and standards. This will not only help them to be competitive in market but also
allow them to satisfy customers without compromising in any way. There are some certain form
of CSR activities mentioned below.
Conduction of fair trade:
Organisation genuinely must direct exchange and tasks fair and straightforward practices
to guarantee people are not get cheated by restaurant management. In connection with Zizi
restaurant, it is fundamental for administrator to guarantee that the clients are charged really for
administrations to guarantee high appreciation inside marketplace.
Organic production:
It is fundamental for staff as well as supervisors to guarantee that all the type of dishes
that are ready with restaurant is comprised of natural material as well as assets. Moreover with
this is fundamental for chiefs to ensure that there is no utilization of enhanced and synthetic
substances in their food (Zhang, Cai, and He, 2022). With the assistance of this café can ready to
offer synthetic free item to their clients. Giving quality food eatery can really ready to build the
positive picture inside Marketplace.
Mentioned below there are some CSR activities with the help of which restaurants can
effectively able to ensure transparency within business work:
Increased staff retention:
It is fundamental for every single worker of restaurant to work their capacity in
straightforward way. For example, it is fundamental for restaurant to guarantee that the
enrollment of workers should be with the assistance of testing their capacities. This will assist
restaurant with expanding their work execution while further developing the standard for
dependability of laborers.
Good brand image:
It is fundamental for Zizi restaurant supervisors to don't lean toward bias. This will
guarantee that association work their administrations in moral way it further enhance brand
image of restaurant in marketplace.
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M3 Analysis of different ethical norms for food service firm along with its impact on business
success
It is fundamental for an organisation to play out their administrations and practices while
thinking about moral measures; it incorporates fair business exercises, straightforwardness in
business activity, take part in natural food creation and that's only the tip of the iceberg. With the
assistance of this business association can guarantee long haul maintainability with positive
picture in marketplace (Scott-Knight, 2022). Alongside this association can likewise guarantee
long haul maintainability of their clients. Also with this restaurant can actually ready to expand
their general deals proportion as well as incomes. On the off chance that restaurant don't fill their
roles with moral norms, the end up in weighty punishments and it additionally influence them in
regrettable way.
CONCLUSION
Thus according to the above mentioned about it has been concluded that food safety
management is a systematic approach through which organisation can have proper control of the
hazards and can implement strategies and techniques to enhance food service effectiveness.
There are various forms of approaches such as fine dining, pop up food services, conference and
events which helps organisation to serve consumers. This report states that with the help of
maintaining quality and quantity control, providing value for money services and products and
offering after sales services and warranty organisation can retain large number of consumers.
With the help of four corner and SWOT analysis it has been identified that organisation can
achieve success in time effective manner. With the help of investing in digital marketing
managing human capital and property maintaining resources in effective manner. Along with is
there are some ethical practices such as conduction of fair trade, organic production, good brand
image and increase in staff retention through which organisation can assure success. These
practices and approaches help organisations to provide high quality services to customers while
ensuring maximum success in industry.
REFERENCES
Books and Journals
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Cook, N., Collins, J., Goodwin, D. and Porter, J., 2022. A systematic review of food waste audit
methods in hospital foodservices: development of a consensus pathway food waste audit
tool. Journal of Human Nutrition and Dietetics, 35(1), pp.68-80.
Faour-Klingbeil, D., 2022. Food safety knowledge, attitudes, and practices among food handlers
in foodservice establishments in the Arab countries of the Middle East. In Food Safety
in the Middle East (pp. 227-273). Academic Press.
Ji, Y.G. and Ko, W.H., 2022. Developing a Catering Quality Scale for University Canteens in
China: From the Perspective of Food Safety. Sustainability, 14(3), p.1281.
Kim, W., Che, C. and Jeong, C., 2022. Food Waste Reduction from Customers’ Plates: Applying
the Norm Activation Model in South Korean Context. Land, 11(1), p.109.
Liu, S.F., Fan, Y.J., Luh, D.B. and Teng, P.S., 2022. Organizational Culture: The Key to
Improving Service Management in Industry 4.0. Applied Sciences, 12(1), p.437.
Nguyen, T.T. and Li, D., 2022. Practices of Supplier Selection and Collaborative Supply Chain
Relationships for Food Safety Management. In Towards Safer Global Food Supply
Chains (pp. 71-102). Palgrave Pivot, Cham.
Pantelidis, I.S., 2022. Food and Beverage (F&B) Management. In Encyclopedia of tourism
management and marketing. Edward Elgar Publishing Ltd.
Pereira, D., Bozzato, A., Dario, P. and Ciuti, G., 2022. Towards Foodservice Robotics: a
taxonomy of actions of foodservice workers and a critical review of supportive
technology. IEEE Transactions on Automation Science and Engineering.
Purwati, T., Rafidah, R., Chollisni, A., Soeswoyo, D.M. and Sari, A.R., 2022. Service
management concepts and the role of banks’ creative economic in Indonesia during the
COVID-19 pandemic era. Linguistics and Culture Review, 6, pp.277-287.
Scott-Knight, N., 2022. The Importance of Generation Z Soft Skills in Delaware Retail and Food
Services Industries (Doctoral dissertation, Wilmington University (Delaware)).
Zhang, B., Cai, X., Li, J.J. and He, B., 2022. Well-being and its associated factors among
migrant workers in food and beverage industry: a cross-sectional study in China. British
Food Journal.
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