Food Service Management: Supply Chain Approaches, Procurement Strategies, and Management Practices

This document discusses various aspects of food service management, including different food supply chain approaches, procurement strategies, and management practices. It examines critical stakeholders in the food supply chain, principles of effective procurement, and the application of analytical tools for management strategies. The content focuses on the case study of The Ritz Restaurant in London.

Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
LO 1 ................................................................................................................................................1
Examine a range of different food supply chain approaches within the food service industry,
highlighting critical stakeholders in the process.........................................................................1
Discuss the principles of effective procurement and sourcing processes for a food service
operation......................................................................................................................................2
Analyse a range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness..........................................................................................3
LO 2.................................................................................................................................................4
Assess the application of different analytical tools to support effective management strategies
.....................................................................................................................................................4
Evaluate different management practices that support successful business operations in food
service organisations...................................................................................................................4
Critically evaluate management tools and practices that can support successful business
operations in food service organisations.....................................................................................5
LO 3.................................................................................................................................................5
Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices have on the overall business success...........................................................................5
Analyse various ethical practices in your chosen food service organisation and the impact they
have on overall business success.................................................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Food service management is considered as the essential procedure that tends to perform
prominent management process that leads to offer several products and services undertaking the
prominent preferences and needs of customers. Moreover, food service industry is fast emerging
that leads to ensure prominent activities which are performed under effective manner and need to
accomplish effective goals and objectives (Martin-Rios and et. al., 2018). To carry forward this
study, The Ritz Restaurant is considered which is the high end British French dining restaurant
situated in London and considered as the finest cuisine which is consumed as the most
spectacular of setting. The report tend to cover the effective purpose of report that leads to
analyse the sourcing and procurement process and evaluate operations management strategies in
terms of exploring the importance of ethical management for the growth of business.
LO 1
Examine a range of different food supply chain approaches within the food service industry,
highlighting critical stakeholders in the process
Food supply chain depict the significant process that leads to show the prominent
movement from the starting point to the final customer. This procedure is undertaken as the
“Farm to Fork” for the significant conversion of effective raw materials in terms of getting food
ready for their potential customer (Filimonau and et. al., 2020). It tends to involve various
sectors considering food process, agriculture and significant distribution. Furthermore, the
prominent food supply chain consider the movement of products of one direction to another
direction. For this, prominent players for the effective food supply chain for The Ritz Restaurant
is discussed as underneath:
 In this stage, the prominent origin of food is developed by the farmer as the natural and
artificial chemicals that are promoted for effective harvesting. Considering the modern
time, natural and organic farming of food is majorly considered by the customers and
their stakeholders of this procedure are the farmers who tends to do harvesting for
making seed as the crop.
 The another step is the process of food manufacturing in regard of making effective and
hygienic food under the safe conditions. For this, the effective processing leads to
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consider drying, heating, refrigerating and many more and its stakeholders are the
manufacturer who tends to develop food for effective raw materials.
 This step undertake the prominent transportation and effective storage to carry out the
final product for their ultimate customers (Filimonau and Delysia, 2019). It is undertaken
as the prominent stage to eliminate the irrelevant stock and also the involved stakeholders
are the suppliers who leads to transfer the final products to their customers.
 Hence, it tends to consider that consumers who want edible and safe food is accountable
for the discussed stakeholders to offer hygiene food to their customers and the involved
stakeholders are consumers.
Furthermore, there are three kinds of supply chain which are recommended to The Ritz
Restaurant in terms of prominent engagement and offering effective engagement of prominent
services to customers. Moreover, these are discussed as underneath: Direct: It tends to undertake the significant suppliers in terms of selling prominent
commodities for company and does not undertake other middleman. Along with this,
restaurant need to sell food products to their respective customers. Extended: For this, several suppliers are undertaken from the final supplier and food is
transported to company to its final consumer.
 Final supply chain: In terms of this, several members are also involved for effective
flow of goods, services, information and capital. It is more effective for the traditional
supply chain in terms of undertaking the company, purchaser, suppliers and final
customers (Hennchen, 2019).
Hence, the prominent approaches for the food supply chain is considered as both longer
and shorter in terms of effective procedure of customers and also leads to sell food product to
their final customers. Furthermore, the longer approach include several members from the
producer to supplier and after that to customers.
Discuss the principles of effective procurement and sourcing processes for a food service
operation
Procurement is considered as the significant procedure in regard of purchasing the
significant commodities for effective business spending. Furthermore, the procurement
management is considered as the prominent approach considering the strategic optimisation and
management of company. It leads to consider the effective purchasing of quality products and
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services from their suppliers regarding the allocation of funds. Therefore, the procurement
process is mentioned as underneath:
Maintain quantity and quality control: Quality control is undertaken as the primary need
of company as it is the effective responsibility of company regarding prominent offering of
qualitative and secure commodities of customers to fulfil the demand of customers for prominent
satisfaction (Marriott, Schilling and Gravani, 2018). For this, effective methods for quality and
quantity control is mentioned as underneath: Use of supplier credibility: It leads to consider the effective quality team that need
significant monitoring the consistency and quality of raw materials from the effective
providers and prioritise the future procurement.
 Carrying out random checks: It tends to ensure the consistency for effective quality and
concerning random checks which are essential for The Ritz Restaurant.
Sourcing is considered as the prominent stage that depends on before procurement as it
tends to undertake effective sources to analyse the effective raw materials which should be
purchased. Moreover, sourcing is considered as various considerations are discussed in regard of
The Ritz Restaurant: Value for money: This factor tends to undertake three significant E's that undertake
significant components including Economy which is beneficial to reduce the significant
cost of resources, efficiency that need doing effective task in prominent way and
effectiveness that consider significant performance regarding effective meeting of goals
(Osaili, Al-Nabulsi and Krasneh, 2018). Hence, it is important to undertake the
expectations of customers in terms of combining with quality, cost and sustainability.
 Aftersales services and warranties: In regard of improving the brand image of company,
significant aftersales service is required and considered as best as it is useful to convince
the prominent food services of company regarding effective trust of respective restaurant.
Furthermore, warranties tends to work as the effective signal for their consumers to
reduce gap for information undertaking the quality of commodities and services.
Analyse a range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness
There are several kinds of approaches considering the sourcing and procurement
strategies which is prominent for business regarding the enhancement of effective performance
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and also leads to allow company to accomplish their prominent goals and objectives. In regard of
this, food supply approaches are quite similar with direct supply chain as it is essential for
respective restaurant in terms of telling business considering the type of business decision that
need to consider effective situation. Furthermore, supply chain approaches and process is
discussed which is effective for prominent supply chain.
LO 2
Assess the application of different analytical tools to support effective management strategies
It is referred as the approaches for planning, organising, directing and controlling to
achieve the organizational goals. These strategies includes setting of goal, operations,
administration and leadership.
SWOT Analysis of Ritz Restaurant
SWOT analysis is a tactical planning approach used to spot strengths, weaknesses,
opportunities and threats of any person or an organization (Joung, Choi and Taylor, 2018). This
relates business rivalry and project planning. The following SWOT analysis of The Ritz
Restaurant.
Analysis Description
Strengths  Established on the right location where they can reach
the target customers
 Quality in employees who are working are well trained
on how the services are to be presented in front of the
customers
 Good team work among stakeholders as there is a
maintenance of coordination among them
Weaknesses  Variations in demands because people's changing taste
and preferences are rapid in food industry.
 Focusing on individual experiences are costly as the
firm takes feedback of each and every customer who are
visiting and working on them which proves more
expensive
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Opportunities  Customers shifting to luxury, so this is an opportunity
for the restaurant to display and start serving more
luxury items and services for a good satisfaction among
rich society customers
Threats  Competition is a threat because there are other brands in
this industry who have good marketing and
management strategies to attract customers in a large
number (Papargyropoulou and et. al., 2019).
Competition is very high in food industry specially with
the existing brands who has now gained the stability
regarding more sales and revenue generation.
Porter's five forces Analysis of Ritz Restaurant
Porter's five forces is an inspectional tool which applies forces to regulate the power of
competition in a particular industry and it's sales or revenue level. This model consist of five
forces that affects an industry in context of threat of entrants, bargaining power of buyers,
bargaining power of suppliers, threat of substitutes and competition rivalry (Hennchen, 2019).
The following analysis will showcase and elaborate five forces model for The Ritz Restaurant.
Forces Description
Bargaining power of supplier  Low bargaining power of suppliers
 Manufacturing quantity are very high of
this restaurant so they orders in bulk to
their suppliers through which suppliers
gain good amount of pay
Threat of substitutes  High threat of substitutes
 Middle class customer's switching is easy
to another hotel because of other brands
are also providing standard similar
services with similar prices apart from
luxury services and technology (Lin and
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et. al., 2018).
Bargaining power of buyers  Low bargaining power of buyers
 Luxurious services and gaming
technologies are unique in this restaurant
so it is considered as low mainly for the
rich society.
Threat of entry  Low threat of entry
 Entering into this industry is highly
expensive from location to manufacturing
and services. Moreover increasing
competition day by day can easily affect
the new entrants in a negative way until
they are not offering something unique to
the customers (Filimonau and Delysia,
2019).
Competitive rivalry  High Competitive rivalry
 Negotiating power is high among
competitors regarding place and
manufacturing prices. This is reason why
competition is touching heights in food
industry (Filimonau and et. al., 2020).
Evaluate different management practices that support successful business operations in food
service organisations
There are various activities which are useful in regard of achieving effective productivity
for the business actions. Restaurants need to consider significant strengths considering the
prominent satisfaction for their current customers in terms of achieving effective offerings and
quality facilities (Okumus, Koseoglu and Ma, 2018). Hence, suitable process is discussed as
underneath:
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Management of human and capital resources: It is essential for The Ritz Restaurant to
undertake the quality of effective services that tends to provide to their guest. It leads to
accomplish the prominent handling of employees of respective restaurant. For this, effective
practice is used which is discussed as below: Skill assessment and development: It depict the prominent practice which is enforced in
The Ritz Restaurant and undertake the effective probability considering the satisfaction
level among the customers regarding the effective improvement. Staffing level and management in reduction of cost: In regard of this, the prominent
objective of various activities is to undertake the effective role for their employees for
their overall development. It can be achieved in The Ritz Restaurant by effectively
developing efforts to make sure that there is no repetition of work and also performed for
one path in which employees receive effective guidance by their managers. People oriented: In regard of The Ritz Restaurant, it is quite critical for them as it
undertake the effective communication between the staff members and also leads to
permit them to accomplish prominent goals regarding the majority of their customers.
 Action oriented: This approach is effective as it is applied on the several roles that arise
in restaurant. It also tends to put emphasis on reaching towards the objectives which is
the effective inspiration for creative thoughts and ideas that are being developed by The
Ritz Restaurant as it is quite effective method that leads to permit and put positive impact
on visitors.
Resources and property maintenance procedure: It is considered as the prominent
practice which is suitable for The Ritz Restaurant regarding effective management and resources
undertaking the prominent operational activities which is managed in effective manner. Internal and external service: It is undertaken as the significant managerial function
which is concerned with The Ritz Restaurant and also useful for prominent management
of restaurant which is leased towards the effective development (He and Hu, 2018).
 Repairing of property: Besides this, it is significant for The Ritz Restaurant regarding
effective innovation which is carried out in suitable manner which is considered as
effective enhancement of premises in terms of shaping the capability to attract huge
customers to offer effective environment.
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Critically evaluate management tools and practices that can support successful business
operations in food service organisations
Prominent management tools and practices are undertaken as lengthy to follow the
effective criteria that leads to offer extra opportunity considering the objectives and targets
which is accomplished in prominent manner for the short period of time. In terms of effective
organisation of business operations tends to provide reliable opportunities to analyse each and
every factor in prominent manner.
LO 3
Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices have on the overall business success
Ethical practices are represent as the ethical behaviour and also apply significant
principles to maintain consistency in decision making as it depicts the prominent execution of
business policies and concerning practices. Ethical values are useful for respective restaurant and
also tends to involve things in respect for prominent role at the workplace that undertake
fairness, equality, diversity, honesty and so on (Buhalis and et. al., 2019). Ethical practices for
the food industry plays an important role in terms of creating brand value for market and
customers. Ethics in food undertake the interdisciplinary field regarding the effective guidance
for distribution, production and consumption of food. The Ritz Restaurant focus on effective
human thoughts that are concerned with food and other ethical standards in food service that
tends to exploit business. Ethical practices has the wide role regarding the growth of business.
Impact of ethical practices on the success of business: Ethics and public relations: An organisation need to maintain effective image in the
market area to attract their customers considering the unethical factors that tends to
downfall for the market share of commodities due to the perception of customers
regarding the customer viewpoint for the product (Wen and et. al., 2018). It also tends to
undertake effective goodwill for image and also tends to retain loyal customers and
success. Ethics and employee productivity: Ethical behaviour of company tends to motivate
employees and leads to raise moral values and increase overall performance of employees
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for the another side of unethical behaviour for company tends to undertake less
productivity in business. Ethical and investors: Investors plays essential role for the growth of company
considering the market area to promote ethics regarding the operations of company,
managers and employees in terms of developing creating long term success and effective
investment for corporate growth and success (Chiadamrong and Tham, 2018). Moreover,
investors plays an essential role in business considering the effective investment of
money in it, ethical and image of an organisation that plays an important role to attract
investors for investment.
 Ethics and employee retention: Restaurant need to work with ethical values that
prominently develop effective relations between employees and company as well. For
this, employees become loyal for their company and undertake prominent turnover rates
that decreases (Galvez, Mejuto and Simal-Gandara, 2018). Furthermore, the effective
vision of employees is for their effective survival in company as loyal employees
prominently work with their honesty and make their efforts regarding the performance
level.
Significant ethical values and behaviour put long lasting influence on the running and
functioning of company that tends to enhance the growth, sales, market share for the effective
success of business. Moreover, the ethical factor of company tends to develop respect among
workforce and customers as well that tends to make effective market image in business
environment.
Analyse various ethical practices in your chosen food service organisation and the impact they
have on overall business success
Food sector in emerging and essential industry in which owner need to undertake ethical
values and standards for the prominent concern and customer always pay attention to it. The Ritz
Restaurant for the food service industry tends to develop brand image on the grounds of ethical
values and loyal customers of The Ritz Restaurant which are more concern for the distribution
system, hygiene policy and serving method. Moreover, various customers have their own
lifestyle by this they have their own ethical values and company need to make sure safety of
customers. For this, organisation tends to develop prominent ethical environment in terms of
retaining its employees in terms of growing in market area to accomplish its goal.
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CONCLUSION
By considering the preceding discussion, effective food service management is
undertaken as the fast growing and emerging industry with emerging changes that occur and
organisation need to deal with it. Furthermore, bringing effective changes are important in terms
of significant segment that need to be prominently achieve their goals and objectives in terms of
achieving effective revenues and sales. It is also essential for the business to ensure ethical
standards that are opted for the effective brand reputation of an organisation which is useful in
maintaining healthy environment for company.
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REFERENCES
Books and Journals
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between Thai and Vietnamese food industries. In Operations and Service Management:
Concepts, Methodologies, Tools, and Applications (pp. 477-503). IGI Global.
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restaurants of the United Kingdom and the Netherlands. Journal of Cleaner Production,
p.120775.
Filimonau, V. and Delysia, A., 2019. Food waste management in hospitality operations: A
critical review. Tourism management. 71. pp.234-245.
Galvez, J.F., Mejuto, J.C. and Simal-Gandara, J., 2018. Future challenges on the use of
blockchain for food traceability analysis. TrAC Trends in Analytical Chemistry. 107.
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He, H. and Hu, Z., 2018, July. Analysis of Fast Food Service Capability Based on Flexsim
Modeling and Simulation. In IOP Conference Series: Materials Science and
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the food service sector. Journal of Cleaner Production. 225. pp.675-683.
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attitudes between full-time and part-time employees in the foodservice
industry. International Journal of Contemporary Hospitality Management.
Lin, J and et. al., 2018, July. Blockchain and IoT based food traceability for smart agriculture.
In Proceedings of the 3rd International Conference on Crowd Science and
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Marriott, N.G., Schilling, M.W. and Gravani, R.B., 2018. Principles of food sanitation. Springer.
Martin-Rios, C and et. al., 2018. Food waste management innovations in the foodservice
industry. Waste management. 79. pp.196-206.
Okumus, B., Koseoglu, M.A. and Ma, F., 2018. Food and gastronomy research in tourism and
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Osaili, T.M., Al-Nabulsi, A.A. and Krasneh, H.D.A., 2018. Food safety knowledge among
foodservice staff at the universities in Jordan. Food control. 89. pp.167-176.
Papargyropoulou, E and et. al., 2019. Patterns and Causes of Food Waste in the Hospitality and
Food Service Sector: Food Waste Prevention Insights from
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Wen, Z and et. al., 2018. Design, implementation, and evaluation of an Internet of Things (IoT)
network system for restaurant food waste management. Waste management. 73. pp.26-
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