Food Service Management: Principles, Approaches, and Strategies

Food Service Management

Table of Contents
INTRODUCTION ..........................................................................................................................4
LO 1.................................................................................................................................................4
Produce an introduction and overview of different food service contexts..................................4
Examine a range of different food supply chain approaches within the food service industry,
highlighting critical stakeholders in the process.........................................................................5
Discuss the principles of effective procurement and sourcing processes for a food service
operation......................................................................................................................................6
Analyse a range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness. ........................................................................................7
LO2..................................................................................................................................................8
Assess the application of different analytical tools to support effective management strategies.
.....................................................................................................................................................8
Evaluate different management practices that support successful business operations in food
service organisations.................................................................................................................10
Critically evaluate management tools and practices that can support successful business
operations in food service organisations...................................................................................11
LO3................................................................................................................................................11
Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices have on the overall business success.........................................................................11
Analyse various ethical practices in your chosen food service organisation and the impact they
have on overall business success...............................................................................................12
LO4................................................................................................................................................13
Assessment of current management practices and operational performance of the organisation.
...................................................................................................................................................13
Recommendations for improvements and alternative management strategies to resolve issues
and improve productivity and performance..............................................................................13
An implementation plan that includes a breakdown of how solutions could be put in to
practice within the organisation................................................................................................13
CONCLUSION .............................................................................................................................15

REFERENCES .............................................................................................................................16

INTRODUCTION
Management is defined as huge operation which is related with different areas in which
focus is enumerated within an organisation and within a specific industry. Food service industry
is related with prominent management system in which they are using different practices and
approaches (Becker, 2017). Food service management is known as the field which is related with
hospitality industry and is dedicated to meet needs and demands of guests regarding food which
leads in providing experience to their customer at utmost manner. This report is based on a well
known restaurant in Buckinghamshire, UK named The Coach. The restaurant is one Michelin
star holder and included in top 100 restaurant of UK. This report is covering various aspects in
which managerial role is being included in order to run the business in smooth manner. On the
other side various supply chain management is also included which is helpful in integrating the
business and acquiring varied principles. Another part of the report includes ethical management
practices which are related with attaining success in early stage. At last some of the
organisational challenges are being analysed which are required to be eliminated so as to
eliminate various complexities.
LO 1
Produce an introduction and overview of different food service contexts.
The food supply management is known as the process which is associated with
movement of goods from roots to end user. This is regarded as approach of farm to fork in which
conversion methodology is used of raw material to food that can be procured by end users. Food
service industry is one of the prominent sector of hospitality industry in which needs related to
food and beverages are met and satisfied by the organisation. Under this three sectors are added
such as agriculture, food processing and distribution area for food. In the context of The Coach
they are providing various food services to their customers in order to understand their demands
and meeting their needs (Sheehan, Grant and Garavan, 2018). These dimension of hospitality
industry are associated with processing food in a single direction so that major goals of the
organisation can be attained in effective manner.