Food Service Management

Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
LO 1.................................................................................................................................................1
Overview of different food service context................................................................................1
Type of supply chain approaches with in food industry and key stakeholders in process..........2
Principles of effective procurement and sourcing processes......................................................3
Ways in which food supply chain approaches and different procurement strategies enhance
organisational effectiveness........................................................................................................4
LO 2.................................................................................................................................................5
Application of different analytical tools used in Woods Foodservice for effective management
strategies......................................................................................................................................5
Different management practices for successful business operations in Wagamama restaurant. 6
LO 3.................................................................................................................................................7
Ethical practices in Woods Foodservice and its impact on business success.............................7
Critical analyses of various specific ethical practices in Woods Foodservice and its impact on
overall business success..............................................................................................................7
LO 4.................................................................................................................................................8
Current management practices and operational performance of Wagamama.............................8
Recommendation and production of management alternatives to improve performances.........8
Implementation Plan for putting solutions to practices...............................................................9
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food service management refers to the system which is associated with activities that are
required to ensure safety and quality of food products and services. A person handling or
managing the foods provided by the entity is called Food Manager who is required to be
qualified with the degree (Carvalho, 2017). Furthermore, there are certain laws, rules and
standards developed to provide a base and guidelines which are to be followed for maintaining
the quality and safety. In this project report, Wagamama has been chosen which is an
international restaurant chain providing Wagamama restaurant. Furthermore, this assignment
includes range of different food supply chain approaches, principles of effective procurement,
application of different analytical tools, evaluation and assessment of management practices,
ethical practices and recommendation by focusing on management alternatives.
LO 1
Overview of different food service context
Nourishment administration industry is having enormous assorted variety in the market
as the inclination of clients have expanded towards these administrations, Basically there are two
sorts of administrations that these enterprises give that is business and non-business nourishment
administration. Business nourishment administration is having its business activities and
essential inclination towards nourishment and refreshment and is advertise arranged in nature(Ju
and Chang, 2016). Business nourishment administration is having the enormous section of
nourishment and refreshments in worldwide market and they focus on the clients that are having
inclination towards the nourishment and drinks with the goal that they can create colossal income
for their association. In any case, Non-business nourishment administration is cost arranged in
nature and they are built up where the nourishment and refreshments are for the most part been
served yet isn't their essential business. They are the optional help administrations for some,
different associations like diverse instructive establishments, schools or armed force. Wagamama
restaurant is giving business nourishment administrations to its clients. Also, it is said that
procurement process, which is followed by Wagamama is to deliver the suppliers with
appropriate information in relation to gather all the materials that both company and its products
needs. It involves placing orders with each supplier, receiving the goods, and paying for them.
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