Food Service Management: Approaches, Principles, and Management Practices

This report discusses the different approaches to food service management, principles of procurement and sourcing, critical stakeholders, and management practices that support successful business operations. It also evaluates the use of SWOT and PESTLE analysis in management decision-making.

Food Service
Management

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY...................................................................................................................................3
Different type of food service.....................................................................................................3
A range of different food supply chain approaches....................................................................4
Critical stakeholders in the process.............................................................................................5
The principles of effective procurement and sourcing processes for a food service operation.. 5
Different food supply chain approaches and procurement strategies that can enhance
organisational effectiveness........................................................................................................6
Different analytical tools.............................................................................................................7
Different management practices that support successful business operations in food service
organisations...............................................................................................................................8
Critically evaluate management tools and practices...................................................................8
Ethical practices and their impact...............................................................................................9
The impact of ethical practices on success of business...............................................................9
Valid and justified recommendations to support management practices....................................9
Critically analyse various ethical practices and their impact on business objectives...............10
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food services management is art of providing food & beverage aesthetically to the large
group of individual in an cost effective manner. The aim of this aspect is to connect the larger
number of customer & offer them the quality services in cost effective manner(Busse and et.al.,
2017). This respective discussion of food services management is based on steak & co. which is
situated in London. This respective report will cover the various approaches of supply chain
management & the hey stakeholders. The principles of sourcing & procuring also discussed in
this report. Moreover, there are certain certain tools which helps in helping the management
strategies and there are various types of management aspects which also helps the restaurant to
get the higher success in the restaurant that are being discusses in the report. The certain ethical
practices that must be used by restaurant are also covered in this report. In the end of this
respective report, there are recommendations which is being made in order to enhance the
operations of the business.
MAIN BODY
Different type of food service
There are certain type of food services which are given offered by the restaurant are
explained given below:
 Fine dining: Type the type of restaurant which are generally high class in fine dinning
and higher end fancier restaurant. Michelin star restaurant are included in this type. For
example, Chelsea and Gordon Ramsay.
 Fast food and take away: It is the type of food services which is being offered within
the short period time. This also give the option of take away which save time of the
people. They are offering packaging facility to the customer so that they can take their
food safely.
 Pop-up service: It is the type of food service which is established with the aim of
offering new variety of food. They are opening for a specific period of time or can be on
temporary basis. They use varied locations and includes counter services or the food
truck services
 Casual dining: It is the type of dining facility which also gives the comfortable
atmosphere in which they can offer affordable menu. It can be said that these are the

restaurant which is available at crowed place and is fun loving and high in ranking. Steak
and co. offering quality service.
 Themed food services: It is the type of food and beverage service by which they are
offering the specification to the customers and they are being fixed and food is being
prepared in the pre-defined recipes.
 Conferences and events: This type of business which arrange meeting, conferences &
events to the workers. It is seen that food serving is important take to them by which they
can generate higher revenue and profitability.
A range of various food supply chain approaches
Food supply chain is the process which includes the acquiring the raw material from the
farmers & it is being by the end user. This is significant to analyse that the certain restaurant
emphasis on offering quality food to the buyers. In context to Steak and Co., They are emphasis
on ensuring better services to the customers in relation to their health. Thus, they are taking the
food directly to the farmers by which they can ensures the better quality of food item in an
appropriate manner. Managing the effective supply chain is the tough process and there are
various people who are involved in such process. It is seen that there is the fix process which is
being followed by the people so that they can rightly haver the better quality of food to be reach
to their prospective buyers(De Boeck and et. al., 2019). The food is given by the farmers to the
producers and they can give it to the distributor at the point of time. It is the major aspects which
also leads to have the better consideration so that they can ensures the better services to be
rendered to the customers. The retailer is major having direct touch wit their customers and also
able to know about the specification as per the needs of the customers. These approaches are
given below:
 Pull food Supply Chain: It is the aspects in which the demand of the given goods is
being determined when they enter is the task and it is seen that the demand of the goods
pushes the company to buy more products for the sale. There are various advantages
which is given within the company so that they can rightly have the inventory to give the
supply to the other individual.
 Push food supply chain: In this strategy, control system starts when the customer give
the order and the company is having the enough time so that they can procure the goods
and also help in managing the inventory.

Another significant approach associated with food supply chain are given below:
 Shorter: In this aspect, the supply chain includes more people.
 Longer: There are less people who are included in the supply chain in comparison to the
long term supply chain.
Critical stakeholders in the process
There are certain stakeholder which are includes in the process of the food supply chai
and these are given below:
 Farmers (Producers): The food is being procured by the farmers and it is vital for the
company to make the better relationship with them so that they can get quality food. They
are the important stakeholder for the company.
 Processor: It is the sage in which the food is being preserved. It is vital process for the
food to keep safe and secure so that they can take to the next stage. It is the stage in that
company can process the food & make it ready.
 Transportation and Storage: This is the stage in that the food is being transported to
the food service outlet. This also helps in providing the customers to their final users.
 Retailer: The retailer plays significant role which is majorly connected to the customers.
They have the customer needs and wants. This also helps providing quality food items to
their prospective customers.
 Customers: these are the end users and these are the certain effort is being made on the
basis in order to satisfy the needs of the customer. It is important to take care of their
prospective buyers.
The principles of better procurement & sourcing processes for a food service operation.
Food service operation involves purchasing raw material, monitoring material,
preparation food & evaluate the venture as a whole and it is vital to have the better consideration
in procuring & sourcing so that they can reach to the target. This is significant to analyse the
aspect of pronouncement. This is being refereed as the activity of buying products & services.
They also taking care that suppliers have to access all the legal consideration.
There are various procurement in context to the principles are given below:
Accountability: In context to Steak and Co., accountability is the aspect of procurement
and it is the duty of the people is to have the procure the products & services. They can analyse
the risk & issues which is related to the other factor.

Value of money: The procurement individual of Steak and Co. operate to get the higher
value for the money. This also evaluate every point which includes quality, sustainability and
cost while procuring the given goods.
Completive supply: Steak and Co. evaluate the platform which is being accesses by the
competitors so that they can give the better and quality goods to their customers.
Effectiveness: It is the major consideration which helps in procuring the Steak and Co.
and also take about the effectiveness of the quality in order to achieve the target in an appropriate
manner.
Sourcing Process: This is the process which also includes the identifying the suppliers
and choosing among the basis of best value which is being given. It is also important to build the
better relationship wit the suppliers and which is being facilitate the overall management of food
supply service. In context to Steak and Co., they are working in certain principles which are
explained as follows:
Best total value: This is being seen that Steak and Co. majorly focuses on principles of
appropriate value. According to the given principle, they are emphasis on best & also offer the
best value to the customers. This also helps them to attract the customers and also offer the value
which is being offered to them(HIDIROĞLU, 2020).
Competition & Collaboration: it is also significant to analyse that the principle which
helps them in order to work in collaborative way. This also helps in various benefits of having
the principles of having Steak and Co. and they can help to sere the customer in appropriate
manner.
Honest, Ethical, and Fair Dealings: It is vital to access that an organisation must take
care in which they are dealing must be honest, follow all the ethics aspects& they must do in fair
operating which also help them to work in an smooth manner without any issue.
Various food supply chain approaches & procurement strategies that can leads to have
organisational betterment.
It is significant for Steak and Co. to make the best use of supply chain aspects in an
appropriate manner. This is completely based on the basis of the company or the restaurant to
decide the supply chain approach. The right approach is being used by the restaurant which also
helps in having the effectiveness within the organisation. The company also know and take care

about the appropriate strategies of procurement which help in attaining the success. It is vital to
analyse the effectiveness of the company.
Different analytical tools
In order to have the effective management strategies, this is vital to work on the
measuring tool that includes SWOT & PESTLE Analysis:
SWOT Analysis
Strengths
 In Steak and Co., they are offering
better atmosphere which attract the
customers and leads to make good
relation with them.
 Restaurant is offering quality service
with the help of their food service
management in an appropriate manner.
Weaknesses
 In order to measure the performance of
the company, there is no such measure
is being taken.
 Employees within the organisation are
not emphasis on their work in well-
defined manner.
Opportunities
 There is huge growth in thus sector in
context to the Steak and Co. huge
demand of food outlets helps them for
their better working.
Threats
 COVID-19 is the big threat for the
company and especially for food and
beverage firms.
PESTLE Analysis
 Political Factors:It is significant to analyse the political environment of UK is stable &
that helps Steak and Co. in order to work in the effectiveness.
 Economic Factors: In Steak and Co., the pricing policy comes in the category of
economic factor and they are serving at best prices.
 Social Factors: There are certain variation in the choices by which it has the direct
consideration on the overall performance of the company of Steak and Co. they are
having the customer by offering affordable prices & offers.

 Technological Factors: Steak and Co. must access the upgraded technology by which
they can rightly work in an effectively & attains the higher success of the company.
 Legal Factors: The law and legislation is having the major impact on the overall
functioning of the company. In context to Steak and Co., they are being taken appropriate
standards and license in order to provide the best services to their customers.
 Environmental factors: In context to Steak and Co., they are making best use of their
resources which are beneficial to them.
Various management practices which support successful business functions in food service
organisations.
This is vital for the company that there are various management practices which also help
the Steak and Co. in order to support the business operations effectively. In context to Steak and
Co. they are following the management practices are given below:
Cost management: This also helps in providing the customer goods and services at
given prices which can be afford. Steak and Co., can work in an effective manner and and they
can manage the cost in order to provide best t the prospective customers (Mor and et.al., 2019).
This is also vital for the company to manage the necessary control so that they can increase the
overall profitability.
Human resource management: This also concern for hiring the employees and offering
them effective training and certain development by which they can be comfortable in their
working. Motivation plays is the factor which help in managing the environment in resolving the
conflicts which is being faced by the workers. The HR manager is managing the environment so
that they can rightly manage the issues within the company.
Marketing management: It plays the significant role in attaining the higher success of
the company and it is seen that there is extensive use of technology by which they can attract the
large group of customers. It is vital to use the strategies in order to support the sales of the
company. This also focuses in brand position which also helps in attracting the large grorup of
customers.
Critically evaluate management tools and practices
With the effective analysis of strengths and weakness of Steak and Co., the management
can make the appropriate action plan for the improvement. This also helps the company to make
the proper strategies and offer them quality services to their customers. Additionally, with the

help of PESTLE Analysis also access in analysing about the positive and negative impact on
political, economical, social, technological and legal consideration in the business(Perera, 2017).
In context to support the HRM, they also support the business which also enhance the overall
performance of the company. By this, they can work in appropriate direction by which they can
cater to their customer at larger scale in cost effective manner. With the help of marketing, they
are able to establish the effective market positioning to enhance their market share.
Ethical practices and their impact.
It is necessary fr the company to consider the ethics and follow them for attain the goal of
the company. Ethics helps in analysing the morality of the people. In context Steak and Co., they
are working and following all the basic ethics so that they can better serve their customers. It also
helps the company in establishing the good brand image in the market. These are the certain
ethics that are analyse by Steak and Co:
 Steak and Co. must access the certain principles of transparency which also helps the
company to understand related their employees. This also leads to motivates the
employees within the company.
 They must keep the data and the information so that they can keep the customer data
private & safe by which customer can trust the business.
The impact of ethical consideration on success of business
Steak and Co. is following & taking care of their ethical principles so that they can
rightly follow the corporate social responsibility. This also helps the company to consider their
stakeholder in an appropriate manner and also treat them with truthfulness. By this, they can
attract the customer so that they can increase the overalls ales of the company and they are
keeping their data and the information safe. This also helps in building the trust of the company
by the customers. Moreover, the society also trust the company when they are working in the
ethical manner.
Valid & justified recommendations to help management practices.
It is vital for the company to have the Steak & Co. to use the better management
practices. As there are business which help in attaining the goal and objective. There are certain
recommendations which are given below:

 The HR must focuses on the hiring the potential candidate so that they can give their bets
in their specialised job role. This also helps in understanding the real performance so that
they can work effectively.
 They must focuses on analysing the affordability to the buyers and offer them the cost
effective gods by which they can attract the customer in better way.
Critically evalaute various ethical practices & their impact on venture objectives.
As the ethical practices which is being accessed by Steak and Co. access the company to
attain their objectives. This is analysed that when the company is serving the large customer base
in an appropriate manner which also leads to get the objective of the company. Additionally with
the proper satisfaction of the stakeholders, there are certain opportunities which is being given to
the business. This is also necessary to work in the proper direction by which they can work in the
proper manner.
CONCLUSION
From the above report that food service management is the process which offer the
quality services to their customer. This report also analyse the various types of services offers
and there are approach which is being used as the major stakeholders and also leads to
understand them. SWOT and PESTLE analysis is being used in order to support in formulating
strategies. There are certain management practices & roles of ethics in order to attain business
objectives. This also helps in establishing good brand image in the market.

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