Assessment of Current Management Practices in Food Service Operation

This document provides an assessment of current management practices in a specific food service operation, including the use of performance review techniques. It explores tools such as KPIs, benchmarking, customer feedback, team management, services, sustainable management, and marketing. Additionally, it offers recommendations and management alternatives to improve performance, along with an implementation plan.

Food Service Management
LO4

Table of Contents
TASK 4............................................................................................................................................3
P6 Assessment of current management practices within a specific food service operation,
using range of performance review techniques...........................................................................3
P7 Explain recommendation and produce management alternatives to improve performance,
including an implementation plan...............................................................................................4

TASK 4
P6 Assessment of current management practices within a specific food service operation, using
range of performance review techniques.
Performance review: This is defined as the part under which major aspects such as
learning and development are taking place. Under this various tools and practices are used by
management so as to measure actual and expected performance in order to keep an eye on
overall performance (Markiewicz-Keszycka and et. al., 2017). There are so many options which
are available with management of Adam's Restaurant by which they are managing quality of
their food items and services. This leads them to deal with higher employee productivity and
higher engagement of employees as well. The managerial authority of Adam's Restaurant is
required to incorporate their strategies and various policies of business so that standard of their
quality can be improved by which overall quality can be reviewed. Some techniques which are
used by Adam's Restaurant as as under: KPI's: This is known as one of the primal tool which can be used by management in
order to frame strategies which are taking care of customer's favour. This leads in
enhancement of customer satisfaction and boosting up of employee morale. Similarly
KPI enables an organisation to attain their organisational goals in such a way that all the
strategic objectives can be attained. By taking assistance of KPI's Adam's Restaurant can
ask expectations of their employees which leads in higher working motivation for
employees.
 Benchmarking: This is defined as a tool by which performance can be reviewed in order
to look after to various competencies and other aspects of rivalry organisation. Feasibility
is the constraint which is required to be undertaken so as to result higher performance and
enhance quality of services. Benchmarking is a constraint which is en marked as
comparing performance of two individual in such a way that competency and betterment
can be acquired in the business. In the context of Adam's Restaurant benchmarking is
helping the restaurant in meeting expectations of their customers and attaining
competitive edge as well.

 Customer Feedbacks (Oral/Written): This is regarded as a common tool under which
feedback regarding experience is being collected. In written or oral form feedbacks can
be collected in order to get an assistance over enhancing consumer insight and customer
experience in prominent manner. By collecting feedbacks management frames
appropriate decision so as to attain effective and satisfactory decision (Koberg and
Longoni, 2019). Powerful team management: Managing a team in a proper directive way is required so
as to attain effective output and using available resources in prominent manner. Services: Services are defined as delivering best quality what is required and demanded
by customers. In this regard Adam's Restaurant is trying to enhance service quality so
that to make prominent base of loyal customers. Sustainable management: Adam's Restaurant is dedicated to avoid waste and managing
waste control activities in order to save money and efforts.
 Marketing: Marketing is defined as activities in which awareness and advantages
regarding the product or services within marketplace for common objective of attaining
good positions within industry.
P7 Explain recommendation and produce management alternatives to improve performance,
including an implementation plan.
In every organisation for solving various problems problem solving tools are required to
be inculcated so as to release complexities. There are various steps which are followed in order
to solve issues within organisation. Feedback: Proper feedbacks are required to be collected so as to ascertain problematic
area and occurring issues. Adam's Restaurant is trying to collect feedbacks so as to
measure their weaknesses. Identification Of Problem: Problems are required to be recognised so that problem can
be solved in prompt manner. Root Cause: Root cause of the problem is required to be examined so that major cause of
the problem can be determined. Brainstorm the solution: Under this stage opinions from varied people are collected so
as to allocate resources and alternatives in proficient manner.

 Measures: There is high requirement of using appropriate measures for determining
problem by which solution can be rendered as well.
 Performance Appraisal: Performance appraisal is required to be designed in such a way
that according to performance of personnel they get their rewards which prepares a path
for the company in goal attainment (Sánchez-Silva and Klutke, 2016).
In order to resolve issues a proper plan is required to be framed. In context of Adam's
Restaurant Kotter's 8 stage plan is used by them for applying a successful change model.
Objective: The objective of implementing proposed plan is to resolve those areas by which
management is lacking behind achieving success.
Implementation plan:
Illustration: Kotter's 8-Step Change Model
Source: Kotter's 8-Step Change Model,2020
 Step One: Step one is related with implementing plan in an organisation when output is
not proven to be proper. A separate team is required to be made which is wholly
dedicated to solving issues and methods to solving them. In the context of Adam's
Restaurant they have kept an area at which employees are safe and free to share their
opinion.

 Step Two: In order to spread information in speedy manner this is imperative that proper
coordination is to be made. This is a supporting aspect for employees which enhances
employees involvement.
 Step Three: Under this stage Adam's Restaurant is having perception that in beginning
changes are very hard to adopt so in order to understand changes aims and objectives of
business are required to be communicated with each and every employee.
 Step Four: Under this step vision is communicated to employees so that they render high
support of their abilities to the organisation.
 Step Five:- At this stage barriers as unclear goals, unacceptable changes are to be
removed that are occurring in the path of change to achieve objective of organisation.
 Step Six: Adam's Restaurant is using approach of short term goals in order to achieve
their objectives on timely manner (Iphofen, 2016).
 Step Seven: There are many changes which are required to be implemented so that to
attain prominent goals and objectives.
 Step Eight: Adam's Restaurant is trying to encourage their employees so that they can
adopt changes in easy and prompt manner.
Changes are required to be inculcated in such a way that they align future benefits of the
organisation and leads in creation of flexible and positive environment.

REFERENCES
Books and journals
Iphofen, R., 2016. Ethical decision making in social research: A practical guide. Springer.
Koberg, E. and Longoni, A., 2019. A systematic review of sustainable supply chain management
in global supply chains. Journal of cleaner production, 207, pp.1084-1098.
Markiewicz-Keszycka and et. al., 2017. Laser-induced breakdown spectroscopy (LIBS) for food
analysis: A review. Trends in Food Science & Technology, 65, pp.80-93.
Sánchez-Silva, M. and Klutke, G.A., 2016. Reliability and life-cycle analysis of deteriorating
systems (Vol. 182). Switzerland: Springer International Publishing.