Food Service Management: Assessment, Solutions, and Recommendations

Unit 25
Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
LO4..................................................................................................................................................1
P6) Assessment of current management practices within a specific food service operation,
using range of performance review techniques/ M4) Devise appropriate management
solutions to address shortcomings within a specific food service operation, using range of
management tools and performance review techniques.............................................................1
P7) Recommend and produce management alternatives to improve performance, including an
implementation plan....................................................................................................................2
D3 Justify recommendation to resolve organisational challenges applying measurement tools
for monitoring an implementation plan for improved performances within given food service
organisation.................................................................................................................................3
CONCLUSION ...............................................................................................................................4
REFERENCES................................................................................................................................5

·INTRODUCTION
The food service management is designed in order to provide certain skills and abilities
that is required while managing certain outlet. It is used to track food services along with its
operations as it is controlled to upscale chain supply of food in systematic mode. It is an
essential part of business in which basic purpose is to control the cost, keep customer's connected
and happy so that daily operations and function is processed with smoothness (Givens and
Dunning, 2019). The following report is based to The Restaurant group plc as it is the UK's
largest hospitality service operator and have served diverse range of portfolio with 650
restaurants. The report below includes current management practices and appropriate
management solution in specific food service operations.
·LO4
·P6) Assessment of current management practices within a specific food service operation, using
range of performance review techniques/ M4) Devise appropriate management solutions to
address shortcomings within a specific food service operation, using range of management tools
and performance review techniques.
The food service operations is dependent on the different working conditions that is
required for The Restaurant group plc to considerate as in order to provide better customer's
services. For this various performance review techniques is analysed in effective mode as in this
various modification is induced over continuous period of time. The Restaurant group plc
chooses different techniques to review performance and it is as illustrate below as:
Customer satisfaction feedback- In this necessary aspect under which The Restaurant
group plc make better preferences as by collective customer's feedback so that more of potential
customer's are retain for longer duration (Ling and Wahab, 2020). Thus restaurant collect
feedback and induce different changes accordingly so that better sustainability is attained in
desirable mode.
Food monitoring and control process- In this The Restaurant group plc and its
management has looking forward to control and measure amount of certainty that advances
creditability ratio. For this management make sure that easy working is processed under which
task completion is performed with suitability.
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