Food Service Management: Approaches, Principles, and Management Practices

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.