Food Service Management (LO4)

This presentation discusses the management services in a specific food service operation, recommendations and alternatives to improve performances, appropriate solutions to address shortcomings, and justification of the recommendation to resolve challenges.

Food ServiceFood Service
ManagementManagement
(LO4)(LO4)

Content
 Introduction
 Management services in a specific food service operation
 Recommendations and alternatives to improve performances
 Appropriate solutions to address shortcomings
 Justification of the recommendation to resolve challenges
 Conclusion
 References

Introduction
Food service is a industry that defines the business, companies and
institutions that provides the meals outside home. It is a growing
industry as the people are becoming concerned about they food that
they which can be contaminated food that affects their health. Due to
change in food habits the businesses operating in this industry have
to follow various safety measures to satisfy the customers
expectation.

Management services in a specific food service
operation
The performance review techniques helps the mangers to evaluate and
monitor the performance of the employees which is crucial in
restaurant industry as directly serve the customers. For such
evaluation various techniques are used by the Prezzo restaurant
which will make their staff more competent then that of others.

Performance review techniques that are used
by Prezzo restaurant
Key performance indicators : KPI is a
technique which will facilitate Prezzo in
determining various factors which are
important to serve the customers well.
They will help them in formulating
strategies which will help them to achieve
the overall goal of the company.

Recommendations and alternatives to improve
performances
Organisation faces various challenges which are because of changes
taking place in the technology due to which taste and preference of
the customers also changes. To sustain in the market Prezzo
Restaurant have to prevent themselves from challenges by adopting
various innovation etc.

Management Alternatives
Benchmarking- It is an effective tool which can be
used by the Prezzo, as in this they can target a
restaurant which is considered best in the industry.
Accordingly they can determine the standards and
ways to achieve the objectives. This will help them
to improve overall performance of their business.

Implementation plan
By implementing this model the management of Prezzo Restaurant can
easily implement the plan which they have formulated. This can be
done with the help of 7C's :
Clarity : With this factor the management of Prezzo has to focus on the
plans and policies that can be easily understand by everyone.
Communication : The communication should be effective so that they
can have positive impact on the organisation.

Appropriate solutions to address shortcomings
The applications of various tools and techniques helps the organisation
to identify the shortcomings in the performances of the employees
and the management. With the help of such tools and techniques
such as KPI, Benchmarking they can easily resolves such issues as
they provides the specific objectives and the tasks which they need
to undertake to improve the performance.

Justification of the recommendation to resolve
challenges
The tools and techniques that are recommended to Prezzo restaurant
will help them to resolve the issues and challenges which are faced
by them. With the help of implementation plan they can easily put
their strategies into action effectively. Along with that they can use
management practices to achieve their objectives of better quality of
the products and the services they offer.

Conclusion
It has been concluded from the above discussion that It is concluded
from the above report that the organisation operating in food
industry need to take care of the safety of the food and to achieve
the quality of the products and services offered by them. For this
they can apply various tools and techniques such as performance
review, KPI etc.

References
Unnevehr, L., 2015. Food safety in developing countries: Moving beyond
exports. Global food security .4. pp.24-29.
Wang, H. and et. al., 2016. Corporate social responsibility: An overview and
new research directions: Thematic issue on corporate social responsibility.
Yamjala, K., Nainar, M.S. and Ramisetti, N.R., 2016. Methods for the
analysis of azo dyes employed in food industry–a review. Food
chemistry .192. pp.813-824.

Thank You