Food Service Management: Range of Approaches and Effective Practices

FOOD SERVICE
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
LO1 .................................................................................................................................................1
P1 Examine range of different food supply chain approaches within food service industry,
highlighting key stakeholders in process....................................................................................1
P2 Principles of effective procurement and sourcing processes for food service operations.....2
LO2 .................................................................................................................................................3
P3 Asses application of different analytical tools that supports effective management
strategies .....................................................................................................................................3
P4 Evaluate different management practices that supports successful business operations in
food service.................................................................................................................................4
LO3..................................................................................................................................................5
P5 Ethical practices in specific food service organisations and impact of these on overall
business success..........................................................................................................................5
LO4 ................................................................................................................................................6
P6 Assess management practices in food service operations using range of performance
review techniques .......................................................................................................................6
P7 Recommend and produce management alternatives to improve performance......................7
CONCLUSION ...............................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Food service management refers to the responsibility for the daily operations of the food
business and the various operated venture who are involving in the preparation and serving of the
food and beverages. In which they supervise their staff members on timely basis that helps in
satisfying the customers demands and provides them high experience so that organisation may
gain high revenues and profits. This report is based on the ZIZZI restaurant that is a prominent
chain of the Italian inspired restaurant in the United Kingdom and the Ireland. It is established on
the 1999 that serve the food and beverages always with a classic twist. This involves the range of
various food supply chain approaches in which stakeholders plays an major role in whole
process. Further it involves the principles of effective procurement that helps in gaining higher
profits. In also includes the several strategies based on the operations management in the food
services so that mistakes can be eliminated and optimum utilisation of resources can be
maintained. This inculcates the ethical practices in food service that majorly impact the overall
business success. At last this study build a improvement plan for overcoming the challenges in
the food service business venture so that profits earning would be high(Lahou and et. al., 2015).
LO1
P1 Examine range of different food supply chain approaches within food service industry,
highlighting key stakeholders in process
Food supply chain refers to the continuous process that is followed by the restaurant to
offers the best and quality services to the people who visited the outlet. It a chain that reflects the
overall process of the food i.e. farm to fork. This involves the several process such as producing,
manufacturing, processing and consumption and the disposal. It involves the supply chain of
natural resources that is organised by the man power of the restaurant. With the use of the supply
chain ZIZZI can gives the effective services to their consumers by satisfying the needs and
offering the quality products. It elaborates the several approaches of food supply chain that is
adopted by ZIZZI and can be shown below(Payne-Palacio, 2016).
Pop up food services- In this approach restaurant can offers the best quality food and
services to their customers including the innovation in that according to the trends occur in the
marketplace. It is the unique and fragmented idea of food or the temporary restaurant that
operated the good from the home or the factories etc. that provides the services to the customers
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on various occasions. In this approach restaurant can be operated from the person personal
savings that involves the sufficient investment.
Fine dine - This approach attracts those people are are casual eaters and attracted by new
and special cuisines by presenting in an impressive way with a different range of the food and
services. This involves the varieties in theme of food like Chinese, Italian, Mexican, continental,
Indian etc. that belongs to a particular region. In this restaurant can enhances their sales and
customer base by showing the twist in their food and beverages . In this food enterprise need the
expertise who have good knowledge about the food of various region so that differentiation can
be done easily. This approach also helps in making a strong relation with the customers and the
restaurant. In this firm will need to invest the large amount and also pay high to their chefs and
experts who can arrange all the different region ingredients in an unique way(Xue and et. al.,
2017).
Theme Food services - This is a trendy and popular approach in today's environment
because this factors su8ggest that now people are very demanding and they show their status and
class by rendering in the classic and high class society. Now people are socialize their personal
life in the form of showing their presence in the birthday parties, family functions, kitty parties,
business parties etc. in this restaurant can fulfils it by providing the varieties of services and
uniqueness in the food and beverages. In this specific theme should be included and in this
ZIZZI restaurant can involves in providing the services relating to catering for birthday parties
and many more with the Italian taste. This helps in gaining the high base of customers due to
this they earn more profits and revenues(Wang,2015).
P2 Principles of effective procurement and sourcing processes for food service operations
It involves the various principles that is adopted by the organisation so that they can
maintain the productivity within business firm. In this sourcing and procurement of food service
operation helps in the quality of food and safety of the people. In this guidelines of several
principles helps in fulfilling the needs and demands of the restaurant in an appropriate manner.
Zizzi can follow the various principles that can helps in making the fresh and authentic food and
beverage to the customers so that customers are satisfied by several sources. Different principles
in case of ZIZZI can be shown below(Baron and et. al., 2018).
Worth for capital – In ZIZZI, this principle helps in offering the quality food meal to the
people and spend a specific amount on it for maintain the efficacy in restaurant. The services
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