Food Service Management: Principles, Approaches, and Practices

FOOD SERVICE
MANAGEMENT

Table of Contents
TASK 1............................................................................................................................................3
P1 Identify various range of food supply chain approaches with highlighting the key
stakeholders in the overall process .............................................................................................3
P2: Principles of effective procurement and sourcing processes for a food service operation...4
TASK 2............................................................................................................................................5
P3 : Application of various analytical tools which will help in supporting management
strategies......................................................................................................................................5
P4: Different practises of management which support the business practises: ..........................7
TASK 3............................................................................................................................................8
P5 Define various ethical practises and their impact on food service organisations:.................8
TASK 4 ...........................................................................................................................................9
P6: Management services in a specific food service operation...................................................9
P7 Recommendations and alternatives for improving the performance:..................................10
CONCLUSION..............................................................................................................................12

INTRODUCTION
Food service management is a industry which is used to define the the Companies,
business and institutions which are providing food services outside the comfort of home. This
industry is growing very fast because of changing food habits of people and also because of
changing trends in market. In the food service industry all Companies have to understand the
supply channels which is used by them in procurement of raw materials. There is also a need to
consider the sourcing and procurement process which will help in procurement of raw materials
easily and effectively(Ahmad and et. al., 2017). This report is based on Strada restaurant, which
is a chain based food outlet in UK and they specialise in Italian cuisine having four sites of starda
and five coppa clubs which are mostly present in southern England. Various topics discussed in
this report are principles of effective procurement, process of sourcing, evaluation of
management practises which help in the business operations in more effective way. Lastly,
recommendations are provided which can help in improving the business practises.
TASK 1
P1 Identify various range of food supply chain approaches with highlighting the key stakeholders
in the overall process
Food system or the food supply chain is referred to a procedure which is used in
identifying how various food items are offered to customers. It is identified that that it is
important for the owner of the restaurant to maintain the whole quality of food. It is essential for
the owners of restaurant that they are bale to consider the time factor also which is helpful in
creating benefit for both customers and owners(Kafetzopoulos, Psomasand Kafetzopoulos,
2013). There are various approaches related to fool supply chain in the industry which is
discussed below:
Fine dining: The ambience is a factor which plays a very important role in to provide a
good ambience to the customers. This is one factor which helps the customers in having a
different experience as compared to the competitors. This approach is related to the clean
atmosphere, good music and various other factors which are related to providing a overall good
experience to the customers. Strada restaurant is a Italian restaurant which is having a fine
dining arrangement.

Themed restaurants: This is a service based restaurant which is based on a particular
theme so that customers can be attracted and they can experience something new. These are
made with the help of interiors, architecture of the restaurant, overall ambience is designed
according to that theme(Karaman, and et. al., 2012).
Take away: This is a trend of fast food which has become very trendy as people have
shifted towards eating from external sources. They tend to avoid the home made food. This is
helping the customers in saving their time as this is the main distinguishing feature of these take
away outlets(Yamjala, Nainarand Ramisetti, 2016).
Pop up food services: These are those type of food services with the help of mobile
kitchen which are food trucks. The major factor of this pop up food service is providing one
specialised service, which can help in satisfying the special needs of their customers.
Role of stakeholders: There are many stakeholders who are part of the restaurants such
as suppliers, employees, customers, policy makers and many others. All together constitute the
total stakeholder in the company. They all together constitute the smooth functioning of all
operations in a particular food outlet. All stakeholders such as employees, managers,
government, community, competitors play a very crucial role in the smooth functioning of any
food service outlet.
Approaches related to food supply chain: There are various different types of suppliers
which are responsible for effective running of the overall supply chain of business. This
management of supply chain is very important for effective demand and supply taking place in
the restaurants.
P2: Principles of effective procurement and sourcing processes for a food service operation
Food services are depended on the delivery and quality of the suppliers. The operations
of food service can be improved and by enhancing the sourcing
& procurement processes(Schmelcher and Loessner, 2016). This will help in increasing the
profits and saving of costs as some element can be eliminated from this process:
Procurement processes:
 Purchase specifications: Before the raw materials are procured the materials have to be
prepared according to the order specification only. This will help in provident various
specification related to the products which are to be ordered. Savings in terms of cost
will be done as there will be material in accordance with the requirements.