Food Service Management: Range of Approaches, Principles of Procurement, Analytical Tools, Management Practices, and Ethical Practices in Clove Club

Food Service
Management

Table of Contents
INTRODUCTION ..........................................................................................................................1
MAIN BODY...................................................................................................................................1
P1 Range of different food supply chain approaches within the food service industry and
highlight critical stakeholders in the process .........................................................................1
P2 Explain about the principles of effective procurement and sourcing processes for a food
service operation ....................................................................................................................2
P3 Applications of Various Analytical Tools to Support Effective Management Strategies.3
P4 Assess different management practices that support successful business operations in food
service organisations..............................................................................................................5
P5 Explain about ethical practices in a particular food service organisation and the impact of
these practices on overall business success ...........................................................................6
P6 Assessment Of Management Practices In Clove Club, With The Use Of Performance
Review Techniques................................................................................................................8
P7 Management Alternative to Improve Performance Along With Its implementation Plan9
CONCLUSION................................................................................................................................9
REFERENCES .............................................................................................................................11

INTRODUCTION
Food service management is basically the art of providing food and beverages
aesthetically and scientifically to various number of people in a cost and satisfactory effective
way. Food service management is important because it keeps the food safety standards in check
to prevent the spread of sickness. In the present report, clove club is taken into consideration.
Clove Club is a modern British restaurant which is refreshing and also full of surprises. They
provide fresh produce from all over the UK which reinvent itself in creations which put forward
natural flavours. The present report will cover discussion about range of different food supply
chain approaches within food service industry and also about principles of effective procurement
and sourcing processes for a food service operation. In addition to this, the present report will
cover analysis about application of different analytical tools to support effective management
strategies and also about different management practices which support successful business
operations. Moreover, the report will cover discussion about ethical practices in a specific food
service organisation and also about management practices within a particular food service
operation.
MAIN BODY
P1 Range of different food supply chain approaches within the food service industry and
highlight critical stakeholders in the process
The basic role of food supply chain refers to the process that describes about in which manner
food comes from initial phase to the final destination i.e. on the tables. The process basically
includes production, processing, distribution, disposal and consumption (Castañeda-Ruelas and
Jiménez-Edeza, 2020). The basic objective of food chain is to supply meals according to the
requirement of their customers as well
Casual Dining: This kind of dining basically lies in between fast food dining and fine
dining. The prices of menu is generally high-priced than fast food restaurants. It provides a full
fun and comfortable atmosphere. In terms of clove club restaurant, they follow the concept of
casual dining and also provide innovative menu with often-overlooked ingredients.
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Fast food and take away: This kind of food which can be served and prepared on
quicker basis. Take away is a kind of food that can be placed in a disposable container and can
also be eaten on immediate basis(Chaturvedi and Sharma, 2020).
Approaches of food supply chain
The whole food supply chain approaches basically consist of various stages such as
activities and finishing from production to the final disposal.
Supply chain in the direct form: With respect to clove club restaurant, managers have
more focus towards on the use of approaches in order to supply high quality food products at
affordable prices.
Outsourced supply chain: It is that chain which refers to hiring of third party logistics,
company to manage, improve and optimise supply chain as well. As the organisation has more
focus towards use of approaches in order to present high quality commodities which adds value
to the requirements of customers (Jeeva and Harish, 2020).
Stakeholders which are involved in the whole process are named as farmers, consumers
and processor. The process of food supply chain basically initiates with farmers as they are
potential source in terms of food safety. With support of chemicals by farmers, the health is
majorly affected and there are certain farmers who uses natural products in order to enhance
quality and productivity of products as well. The next step is about food safety and its
processing and it act as important parameter because it involves preserving and processing of
food products. Activities can be drying, fermenting, refrigeration, heating of products and many
more. After processing stage, next is about transportation and storage. This stage basically
involves identification of products and eliminates the contaminated inventory as well (Kala and
Barthwal, 2020). The final stage is about consumers in this whole process and it is necessary that
until this stage the food should be safe and should be in edible conditions for their consumers.
P2 Explain about the principles of effective procurement and sourcing processes for a food
service operation
Food service management basically refers to hands in many pies which includes menu planning,
operations, revenue management, training, human resources, marketing, merchandising and
customer service. An effective procurement requires preparation, effective payment processes etc
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