Food Service Management: Assessment of Management Practices and Alternatives
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This assignment focuses on the assessment of management practices in the context of food service management. It discusses the management of finances, menu, recruitment of staff, overseeing staff, and performance review techniques. It also explores management alternatives and an implementation plan to improve performance.
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Food Service Management
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Table of Contents INTRODUCTION...........................................................................................................................1 TASK 4............................................................................................................................................1 P6: Management practices...........................................................................................................1 P7: Management Alternatives and Implementation Plan.............................................................2 M4: Management solutions..........................................................................................................4 D3: Justification of recommendations to resolve organizational challenges...............................4 CONCLUSION................................................................................................................................5 REFERENCES................................................................................................................................6
INTRODUCTION FoodServiceManagementreferstomakingtheuseofdifferentapproachesand techniques through which a restaurant can be managed effectively and efficiently(Tubi, 2020). For this project, Pizza Hut has been chosen. It is an American Company which specializes in providing Fast Food Products to its customers. In this assignment, focus will be made on assessmentofmanagementpractices.Additionally,recommendingandproducingof management alternatives to improve performance will be discussed in this project. TASK 4 P6: Management practices Different types of management practices can be used within a restaurant(Treidl, 2018). Some of these are explained as follows- Management of finances- In the restaurants, there has to be a proper management of finances so that they are able to realise their goals and objectives. Therefore it is crucial for Pizza Hut to be able to ensure that it manages its finances properly so that its various goals and objectives can be realised. Management of menu- Restaurants need to make sure that they are able to properly manage the menu which they are using in a highly effective manner. Thus, for the managers of Pizza Hut it is crucial that they manage their menu effectively so that they are able to satisfy the customers. Recruitment of staff- Restaurants need to ensure that they recruit new staff members according to their needs and requirements. Therefore, for the managers of Pizza Hut it is important to recruit the right staff members. Overseeing staff- Restaurants are required to ensure that they can oversee the activities which their staff is performing. In the context of Pizza Hut, it is quite crucial that it is able to oversee these activities. Thus, for Pizza Hut it is quite important that the management keeps a watch on the activities which are carried out by the staff members. Performance review techniques- KPIs- The use of KPIs can be made to assess and review the performance. Therefore, Pizza Hut has to use them to regularly assess its overall level of performance. 1
Benchmarking- The use of Benchmarking can be made so that the benchmarks and standards are set for the purpose of measuring the overall level of performance(Mai, 2020). Therefore, the management of Pizza Hut makes its use to analyse its performance and find out deviations and variances so that rectification methods can be used for the purpose of removing them. P7: Management Alternatives and Implementation Plan Different types of Management Alternatives can be used in the right manner by the various restaurants. These alternatives are explained as follows- Create clear staff expectations:-Restaurants takes time for creating customer base, for that the restaurant must communicate these expectations clearly to its staff. In pizza Hut, improvement in customer service is an active process, it has regular team meetings to discuss the daily operations and turnover rates. Apart from this, organisation take time to re-evaluate customers services, policies, needs, re-inform and clarifying accordingly. These practices helps organisation for completing its objectives efficiently. Personalize the guest experiences:-Organisation used personalized touch to making long way dining experience fun and memorable for a customer(Timmer, 2017). Pizza Hut must use this technique, ittakes small steps like, greeting to the customer by their name, let them feel cared. The firm trained its team for service ethics, like “ service with smile”. It can capture customers mind towards the organisation and creates an image. Respond to concerns:-Not every restaurant is immune the customers complains, to achieve more customer base firm should listen to their complaints and take steps accordingly. Pizza Hut can use this technique for grab customer base opportunity, it must listen to their problem, say thanks for letting know about the problem, and apologize for it. It will increase firm's image in customers mind and helps to create a friendly environment. Implementation plan ParticularsDetails Goals and ObjectivesTo enhance the overall level of profits of the restaurant. To add more items in the menu of the 2
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restaurant. To broaden the customer base in an effective manner. To ensure that the overall satisfaction of the customers can be raised in a highly effective manner. Strategies to be usedTo enhance the overall level of profits the focus has to be put on reduction in the costs. For adding more items in the menu a survey of the needs and requirements of the customers needs to be carried out effectively. To broaden the customer base different customers can be targeted in the market with the use of attractive offers. Toincreasetheoverallsatisfaction level of the customers focus has to be put on providing them with the right customer service. Monitoring and ControlThe use of KPIs and Benchmarking techniques will be made for the purpose of ensuring that the activities which are related with the plan can be effectively monitored. If there are any problems and issues with the plan then they can be resolved. Time-limit for the planThe activities in the plan will be carried out in a time-limit of 1 year. 3
M4: Management solutions There can be different types of shortcomings which can be found out by the management of the organizations so that appropriate steps are taken for the purpose of their resolution. With the use of Performance Review Techniques like KPIs and Benchmarking the organizations can make sure that they are able to ensure a proper assessment of their overall level of performance and make the desired rectifications as and when required by them. Thus in this way the operational efficiency and effectiveness can be raised. D3: Justification of recommendations to resolve organizational challenges It is recommended to the managers of Pizza Hut that they can resolve the organizational challenges highly effectively so that they are able to make sure that sustainable level of success can be attained in the future. Also proper monitoring and control is required for making sure that appropriate actions are taken if the desired level of performance can be attained in a highly effective manner. 4
CONCLUSION From the above report, it can be concluded that food service management is a process through which the business of restaurants can be managed. Management practices can be used in a food service organization to manage the overall level of functioning. There are different types of management alternatives which can be used for the purpose of facilitating an improvement in the performance. An implementation plan can also be used so that the right progress can be made in this regard and the level of performance can be increased. 5
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REFERENCES Books and Journals: Timmer,C.P.,2017.Foodsecurity,structuraltransformation,marketsandgovernment policy.Asia & the Pacific Policy Studies.4(1). pp.4-19. Treidl,J., 2018. Sowing gender policies,cultivatingagrarian change,reaping inequality? Intersections of gender and class in the context of marshland transformations in Rwanda.Antropologia.5(1 NS). pp.77-95. Tubi,A.,2020.Recurringdroughtsorsocialshifts?Exploringdriversoflarge-scale transformations in a transformed country.Global Environmental Change.65.p.102157. Mai, N. T. T., 2020. Foreign Direct Investment Strategy of MNCs in the Context of Digital Transformation.VNU Journal of Science: Economics and Business,36(3). 6