Ethical Practices in Food Service Organization

This document discusses the ethical practices adopted by L'Enclume Restaurant, including corporate social responsibility and green food offerings. It explores the impact of these practices on the food service industry.

Food Service Management

Table of Contents
INTRODUCTION...........................................................................................................................3
L O 1................................................................................................................................................3
Overview of various food service context...................................................................................3
Range of food supply chain approaches......................................................................................4
Key stakeholders in food supply chain process...........................................................................4
Principles of effective sourcing and procurement.......................................................................5
Procurement management-..........................................................................................................5
L O 2................................................................................................................................................6
Application of various analytical tools........................................................................................6
Different management practices that support business operations..............................................8
L O 3..............................................................................................................................................10
Discuss ethical practices in food service organization. ............................................................10
L O 4..............................................................................................................................................11
Management practices using performance review techniques...................................................11
Management alternatives to improve the performance. ............................................................12
CONCLUSION..............................................................................................................................15
REFERENCES..............................................................................................................................16

INTRODUCTION
The term food service means those institutions, businesses or companies that are
responsible for preparing meals outside the home. The industry of food service includes school
and hospital cafeterias, restaurants, catering operations and any other formats (Barlett, 2017).
The Report is based on L'Enclume Restaurant. It was founded in year 2002 by Simon
Rogan and Penny Tapsell. It offers modern British type food items. It is located in Cumbria,
England. In the restaurant there is capacity for sitting of 50 people. It has received much praise
since 2002. It has received 10 out of 10 rating for five times in the guide of good food.
The Report will outline various approaches of food supply and its main stakeholders,
principles of sourcing processes in the organization, use of analytical tools to assist management
strategies. Further, it will describe management practices that support business operations,
ethical practices in food service organization, management practices using performance review
techniques and management alternatives to improve the performance etc.
L O 1
Overview of various food service context.
There are different types of food services. These are as follows -
Fine dining-
It is a classy dining and sophisticated dining out experience that offers food service to an
upscale clientele that are frequently serving gourmet food. Under this, there are various formal
restaurants that adopts open hand service method that means the the arms of server are never
crossed in front of the guests. Food items are always served from left side of the guests.
Casual dining-
Under this, the restaurant serves food items at a moderate price in a casual atmosphere.
Further, casual dining restaurants generally offer table service. Under casual dining, customer's
ordered food at the table and food items are served by waitresses and waiters to the customer's
table (Chen and et.al, 2019).
Take away-
In case of take away food service, food is ordered by the consumer which is made in an
outlet or in a restaurant. After this, food is taken away to be consumed at house or elsewhere. For
every type of takeaway restaurant business, the important things are serving order fastly and
billing process.

There are various food service organizations that performs planning for developing
products as per the brand and theme of the restaurant. Theme influences food, music, feel of the
restaurant. Example – Theme of pop up restaurant, fast food, fine dining etc.
Range of food supply chain approaches.
The food consumes by people reach through food supply chains through which food
items move in systematic way from farmers to consumers while the money paid by consumers
for food goes to individuals who work at different stages along food supply chain (Prayag and
et.al, 2019).
One of the major approach of food supply chain is short food supply chains. It is a broad
range of food distribution, production and consumption configurations like farm shops, farmers
markets, community supported agriculture etc. It is characterized by few intermediaries and short
distance between producers and consumers. L'Enclume Restaurant may also adopt Food systems
approach. It involves all the processes that are involved in keeping people fed that is packaging,
processing, harvesting, marketing, disposing and consuming of food items. The approach helps
to understand the need for actions that helps to improve the access of healthy food for all people
and also ensure equity in the whole system for people who distribute, produce and who consume
food.
Key stakeholders in food supply chain process.
The term stakeholder refers to the individual, organization, society and social group that
has staked in a particular business. There are different players that plays an important role in
whole process of food supply chain that is from farm to fork.
Farm to fork refers to food system in which there are different activities from farm to
table.
Farm suppliers-
It involves agro chemical manufacturers and suppliers. They are responsible to adopt
high quality standards. Further, they are also responsible to conduct programmes on
environmental sustainability etc.
Farmers-
They are people who are responsible to produce good quality crops. Further, they are
responsible to adopt ethical practices of growing crops without the use of pesticides etc
(Giampietri, Finco and Del Giudice, 2016).

Transport and logistics-
It involves people who are responsible for movement of products from one location to
another that is from source to destination. They are responsible to consider regulations,
temperature conditions, specific heat etc.
Retailer-
It includes distributors and wholesale merchants, retailers that distributes products to
different organizations. They are responsible to distribute food items in restaurants, grocery
shops etc.
Consumer-
They are major element of food supply chain. For consumers, safety of food is an
important ingredient. Nowadays, they are demanding more details regarding food safety etc.
Government-
Government plays a major role in influencing supply chain by developing various rules
and regulations related with food safety etc.
Principles of effective sourcing and procurement.
Principles-
Health and nutrition :
Food service organization should promote health and well-being of consumers. The
restaurant should include healthier options that will also help to tackle childhood obesity and
other health related concerns.
Procurement management-
It refers to managing the process of procurement where products and services are
acquired from various organizations. It also helps to save the amount spent when buying goods
and services from other parties (Barrowclough, Boys and Carpio, 2019).
Reputable supplier-
It means that individual or organization who is supplying inputs to other firms must have
required attributes such as reliability, better quality product, affordable price and good customer
service etc.
Responsible supplier selection-

L'Enclume Restaurant should consider various factors while selecting a responsible
supplier. It should buy inputs from those suppliers that share ethical values and commitments.
Restaurant expect suppliers to comply similar ethical standards as followed by the organization.
The firm should consider different ways to save direct as well as indirect cost that is
related with procurement. The management of L'Enclume Restaurant will follow the process to
choose best deal. It will compare various bids to choose best offer that will help to attain goals of
organization. It will also adopt different approaches of procurement such as supplier
optimization, total quality management, green purchasing etc.
Sourcing considerations-
There are various methods in which L'Enclume Restaurant can pay the amount to
supplier. It includes cash payment, money order, bill of exchange etc. Further, management will
consider after sale services and warranties provided by the supplier after delivering raw material
(Moran, 2018).
L O 2
Application of various analytical tools.
Operations management refers to the field of management which is related with
controlling and designing the process of production of products or services. There are various
types of analytical tools that will be used by L'Enclume Restaurant to support strategies of
management.
SWOT- It refers to the tool that helps to identify strengths and weakness that are present in
internal environment as well as opportunities and threats that exists in external environment.
SWOT analysis of L'Enclume Restaurant is as follows-
Strengths-
 One of the major strength of the organization is that it offers the best quality of food
items due to which it has received rating of 10 out of 10 for five times in Good Food
Guide.
 It uses only natural ingredients to produce food items for the customers. Most of the
produce supplied to the business is grown on Rogan's farm (Zeller and Drescher, 2017).
Weaknesses-
 It has capacity of sitting for only 50 people. Therefore, it should increase sitting capacity
so that, large number of clients can visit the restaurant.

 It should add more organic food items in the menu.
Opportunities-
 It has an opportunity to enter into joint venture and franchising agreement with other
organization. This will help to increase sales of the organization.
Threats- There are other restaurants that are offering better options at affordable price. Such as
The Ledbury etc.
Porter five forces- It refers to the framework that helps to identify and evaluate competitive
forces and also help to determine strengths and weaknesses of industry.
Threat of new entrants:
Setting up a new restaurant requires investment of funds therefore it is difficult for new
entrants to enter into the industry. New firms also required to consider operating and fixed cost
to make sure that they are able to gain cost advantage. Keeping all these factors in mind, it can
be said that there is moderate threat of new entrants for L'Enclume Restaurant.
Bargaining power of buyers:
Another major factor is bargaining power of customer's. Buyers are having power to
influence the decision of the restaurant. Therefore, L'Enclume Restaurant is also influenced by
the switching behaviour of buyers (Govindan, Shankar and Kannan, 2018).
Threat of substitute products:
There are various other firms that are offering food items to customer's. This makes easy
for buyers to make a choice while switching from one restaurant to another restaurant. There is
low cost of switching in restaurant industry due to which it is easy for clients to shift their loyalty
from one brand to another.
Competitive rivalry:
The higher the number of competitors more intense will be the competition. There are
large number of food service organizations that are operating in the industry. Due to this reason,
there is a high threat of competition for L'Enclume Restaurant. The organization faces tough
competition because the market is saturated. Strong rivalry is based on factors like high number
of firms, high aggressiveness of organization etc.
Recommendation -

It is recommended that, L'Enclume Restaurant should use SWOT analysis because it
helps business not only in identifying weaknesses but also offers an opportunity to overcome
weaknesses. The analysis will help restaurant to offer new products to target segment of
customer's (Sarsby, 2016).
Product placement as a marketing tool -
The term product placement refers to the strategy of marketing. The major difference
between other marketing strategies and product placement is the importance of factors
contributing to environment within which product is displayed.
The restaurant may adopt different types of strategies for product placement such as
channel marketing, promotion, advertising etc. There are various practice approaches for
placement of the products offered by L'Enclume Restaurant to the customer's. Such as character
integration in which firm may use brand name products as a component of daily life of a
character. Further, business may use plot integration strategy. It is a complex strategy for
placement of the product but it is done frequently with large firms to seek avenues to target
customer's.
Different management practices that support business operations.
To overcome the weaknesses that are identified with the help of SWOT analysis such as
lack of sitting capacity etc. L'Enclume Restaurant will adopt the following management
practices. These are described below :
Use of Belbin Team roles -
It is considered as one of the best management practice that should be adopted by the
organization to manage human resource of the restaurant.
There are different types of role of team members as defined under Belbin team roles.
This will also help to improve the skills of employee's that will help management to overcome
the weaknesses of restaurant (Eskandari and et.al, 2015).
Resource investigator-
They uses their inquisitive nature to determine ideas to bring back to group members.
Team worker-
They help team members to use own versatility to determine the work required and
perform it on behalf of team.
Co-ordinator-

They are required to focus on the objectives of team and delegate the tasks appropriately.
Plant-
These people are very creative and better in solving problems in unconventional manner.
Monitor evaluator-
They offer a logical eye and make impartial judgements. They are strategic and evaluate
all the options in unbiased manner.
Specialist-
The specialist of group helps to provide in depth knowledge regarding important areas to
team.
Shaper-
Shaper provides required drive to ensure that grioup keeps performing and does not lose
focus.
Implementer-
Implementer is responsible to develop workable strategy and carry out as efficiently as
possible (Liang, Hsiao and Cheng, 2015).
Complete finisher-
They perform an important role in scrutinizing the error in work subject to the highest
standards of quality control.
Efficient rota management for seasonality -
For effective management of information of the employee's, management will follow a
proper process. Rota template will be prepared without assigning staff for weeks that matches the
expected requirements of staff for that period.
On going refurbishment to project public image -
The restaurant should be re innovated because this will help to overcome the weakness of
lack of proper seating capacity in the restaurant. The plan should be consistent with the vision of
organization.
Recommendation:
It is recommended that, L'Enclume Restaurant should adopt the strategy of ongoing
refurbishment because this will help management to increase seating capacity for people in the
restaurant, it will also help to improve the experience of clients.

L O 3
Discuss ethical practices in food service organization.
Ethics-
It can be defined as the morals that are practised by an individual or group of individuals.
Corporate social responsibility-
Corporate social responsibility helps to ensure that organizations perform their business
in a way that is ethical in every aspect. It means business should take into account economic,
social and environmental impact. Ethical practices that are adopted by L'Enclume Restaurant is
as follows-
Green food offerings -
There are various options that should be considered by L'Enclume Restaurant such as
management should cut back on food packaging and it must serve food items with minimum
packaging or should be in recycled content packaging (Lynch, Lynch and Clemens, 2018).
Water efficiency and conservation -
The restaurant uses such plants that require less water. It set sprinkle on a timer. Further,
management has set up water reuse system like rain barrel for efficient use of water.
Reduce waste -
The organization is using different ways to reduce wastage in restaurant. It composts food
that is leftover by consumers. It also serves proper servings that helps to reduce wastage of food.
Fair wage -
Management provides equal wage rate to all the employee's that are working at same
level. It also makes efforts to reduce discrimination.
Strict recycling policies-
The restaurant is having strict policies for recycling waste items such as glass, plastic,
paper etc. It helps to reduce the level of wastage and also protect the environment.
Nutrition labelling for menu items -
The L'Enclume Restaurant make efforts to reduce portion size. It also motivates
consumers to choose nutritional food items and to do so, it provides necessary information to the
customers regarding the nutritional content in food items (Unit and et.al, 2015).
The impact of ethical management on the success of L'Enclume Restaurant is as follows-
Building customer loyalty-

Corporate social responsibility like ethical marketing practices, offering safe and healthy
food items helps to retain customer's for a long period, and they will not shift towards the
product offered by competitors.
Retaining loyal employee's-
Ethical practices such as providing fair wage rate, safe working conditions to the
employee's helps to retain skilled and loyal workers for a long period.
L O 4
Management practices using performance review techniques.
Management practices-
It can be defined as the methods and innovations of working that are used by managers to
improve the level of overall effectiveness of work systems. It includes launching schemes for
improving quality, training staff etc.
Current practices of management :
The practices that are currently followed by the management in L'Enclume Restaurant are
described below-
Food service quality monitoring and control processes-
The current management practice of L'Enclume Restaurant is monitoring and controlling
the quality of food service in organization. Monitoring helps to ensure safety and quality because
it is essential to handle food items in particular way. Implementing the process of monitoring and
controlling includes those practices that helps to identify concerns and issues related with quality
and safety of food products such as POS system etc (Liu and et.al, 2016).
Standard operating procedures (SOP) -
L'Enclume Restaurant is also having the practice of using standard operating procedures
for safe handling of food items. The health regulations of government requires every
organization to follow standard operating procedures. It helps to remove guesswork of
employee's regarding the way in which tasks are to be performed, helps to improve productivity,
efficiency etc.
Performance review techniques :
Inspections -

The restaurant may use the technique of inspection for monitoring and controlling the
quality of food items. The products may be inspected by external agency appointed by customer
or own inspector of the buyer.
Environmental health checks -
Successfully preparing for health inspections in relation with environment is important
for all types of food service outlets. For environmental health checks the restaurant will use well-
designed system for food safety management based on the principles of HACCP (De and et.al,
2016).
Management alternatives to improve the performance.
Recommendations-
The issue is lack of proper quality as compared with standards. There are various things
that should be considered by the management to improve the performance of the restaurant.
Management should conduct effective training and development programmes for the workers
that will help to improve their skills. Further, leader should adopt different leadership styles
according to the situation.
Alternatives-
There are various alternative management strategies that can be used by the management
to resolve different issues related with quality of food items and this will also help to improve
performance and productivity of employee's. These are as follows-
Hoshin Kanri model-
It refers to the approach for ensuring that the goals of firm drive action and progress at
each and every level within the business (Hutchins, 2016). It involves various stages-

Develop a strategic plan:
Firstly, top management of L'Enclume Restaurant is required to prepare a strategic plan
that will include long term goals of the business. The goals should be effective. It can be
evolutionary or revolutionary. Key performance indicators will help to track the progress of
restaurant.
Develop tactics:
The managers of different departments will develop tactics that will help to attain long
term goals. The tactics can be modified during fulfilling strategy.
Take actions:
Team leaders and supervisors are required to make efforts to implement the tactics that
are developed by mid level managers.
Review and Adjust:
Progress will be tracked and reviewed on consistent basis. The checkpoints will offer
opportunity to make adjustments in the tactics.
Implementation plan:
For improving the quality of products, restaurant should implement Total Quality
Management with the help of following model.
Kotter's 8 step change model- It was developed by John Kotter in 1995 for effectively managing
the change.
Develop a sense of urgency:
Figure 1 : Hoshin Kanri Model, 2017
Source : (Hoshin Kanri Model, 2017)

It is essential to develop an environment in which individuals are aware of an existing
issue so that, they are able to develop solutions for implementing change.
Developing a supporting coalition:
It is essential to develop a group that helps leader to direct others. The coalition should
have range of skills and experience of people who belong to different areas.
Forming initiatives and vision:
Developing the vision which is easy to understand is the overall objective of generating
support across the organization (Small and et.al, 2016).
Communicate vision:
Generating vision is not sufficient it is to be communicated throughout the business. It is
better opportunity to utilize the group that has been developed.
Implementing actions by removing obstacles:
It is essential to look at things that can reduce the chances of success. Obstacles can be of
different types like legislation, tradition etc.
Develop short term wins:
It is essential to demonstrate the benefits of new procedure by developing short term
wins. They are important tools for motivation and direction.
Sustain acceleration:
As per the author, it is important to cement and sustain the change for long time after it
has been achieved. Management should keep on analysing and setting goals for continued
improvement.
Institute change:
The changes should be an element of core of the business to have long-lasting effect.
Further, manager of restaurant should keep on motivating employee's
Metrics for monitoring and evaluating the plan-
Feedback from customer's-
To evaluate and monitor the improvement plan, management should take feedback from
customer's that are visiting the restaurant. This will help to collect response of clients for
evaluating the effectiveness of training programmes. Feedback will be collected from customer's
regarding the quality and taste of food items (Lynch, Lynch and Clemens, 2018).
Mystery guests-

The major responsibility of mystery guests is to buy and fill reports regarding own
overall experience in respect of shopping. They play a major role in meeting the expectations of
clients by pretending to be normal buyers while determining different factors that requires
improvement.
CONCLUSION
The above Report has outlined that the major types of food services that are adopted by
various restaurants are fine dining, take away, casual dining etc. Moreover, the Report has
explained that in case of short food supply chain there are few intermediaries and short distance
between producers and consumers. One of the major player in food supply chain is farmer who is
responsible to produce crops free from harmful pesticides etc. It has been concluded that Health
and nutrition is a major principle for effective procurement. SWOT analysis is an important tool
that helps to analyse internal weaknesses, strengths and external threats and opportunities. The
restaurant has adopted various ethical practices like green food offerings, reduce waste etc.
Kotter's 8 step model is an effective model that helps to manage change in the firm.

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Online-
Hoshin Kanri Model. 2017. Online Available Through :
<https://www.leanproduction.com/hoshin-kanri.html>