Food Service Management: Principles, Strategies, and Tools

This document provides an overview of food service management, including different food service approaches, procurement principles, and sourcing procedures. It also discusses the application of analytical tools in the food service industry and management practices that contribute to successful business operations. Additionally, it explores the impact of ethical practices and current management practices on the overall performance of a company. The document concludes with recommendations for improvement and an implementation plan.

FOOD SERVICE
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
LO 1.................................................................................................................................................3
Overview of different food service..............................................................................................3
Varied food supply chain approach within food sector...............................................................4
Principles of effective procurement and sourcing procedure for food service operation............5
Different food supply chain approaches and procurement strategies to enhance organizational
effectiveness.................................................................................................................................6
LO 2.................................................................................................................................................7
Application of different analytical tool use in food service industry...........................................7
Management practices that help successful business operation in Restaurant Gordon Ramsay. 8
Critical evaluation of management practices and tools...............................................................9
Recommendation to support management strategies and practices...........................................10
LO 3...............................................................................................................................................10
Ethical practices in Restaurant Gordon Ramsay and its impact on overall business success....10
Analyse different ethical practices in company.........................................................................11
How specific ethical practices in Restaurant Gordon Ramsay impact overall business progress
....................................................................................................................................................11
LO 4...............................................................................................................................................11
Current management practices and operational performance of company................................11
Recommendation for improvement and additional management strategies..............................12
Implementation plan include breakdown of solutions...............................................................13
Metric for evaluating and monitoring plan................................................................................14
CONCLUSION..............................................................................................................................14
REFERENCES..............................................................................................................................15

INTRODUCTION
Food service management is important part of business, it helps to delivery quality of
products and services into market (Siau and et.al., 2015). The present report is based on
Restaurant Gordon Ramsay, located in London, UK. It explains the different food service, range
of varied food supply chain approach and principles of procurement as well as sourcing
procedure for food service operation within food industry. It also defines different analytical tool
and management practices that support business operations in company. Furthermore, this study
justified suggestions to support management strategies and practices of restaurant and clarifies
the ethical practices impact on success of firm. Recent management practices and operational
performance of firm. It explains plan that implement and recommendation for solving issues
associated with monitoring and evaluating plan.
LO 1
Overview of different food service
Fast food-
Fast food restaurants provide fast food services in which they serve its consumers fast
food cuisine and minimal table facility. These type of food service is emphasized speed, fast
food restaurant operated range of operations from small level street business with food carts to
multimillion corporation like Burger king (Taylor and Ard, 2015). In these services' food is
ordered from front counter not from the table.
Casual dining-
It is kind of sit down restaurant that provide moderately priced food in casual
environment to its potential consumers. They are typically served table service, comprised with
market segment between fine dining restaurants and fast food establishments. Most of the casual
dining restaurants have full bar with detached bar stuff, limited wine menu and full beer menu.
Take away-
Takeaway food service is one of the best and unique way in which dishes are being
ordered and prepared in restaurant and then taken away by clients to eaten at office or home.
Conference and events food services-
Food service is also provided in events and conference in which restaurant take order
from other party and provide dishes accordant to their preferences. Good caterer serve its best

services to number of consumers at one place effectively in order to make function memorable
by supplying fully stocked items.
Planning range of products and suppliers-
Most of the restaurant and food service organizations offer its products ranges work on
variations of theme, the firm specializes in type of services and goods, but offers alternative and
additions to suit several kinds of consumers.
Varied food supply chain approach within food sector
Food supply chain means there are enough food for all the consumers at all the time, in
simple words the food people eat reaches with the help of food supply chain through which items
move effectively in domino like motion from maker to clients.
Short food supply chain is the best approach within food industry, according to this
method wider range of food production to configurations such as farmers, farm shops, solidarity
purchase groups etc. included. It includes local manufacturer working together to promote
regional food markets (Beske, Land and Seuring, 2014). This approach is characterized by few
intermediaries and short term physical distances between consumers and producers, these supply
chain is good for farmers as increase profits, give clients access to fresh foods.
Along with this, food system approach is another way of doing and thinking that focus
food system in their totality, considering into account all components, their connection and
related affects. It includes holding us fed, harvesting, packaging, growing, marketing, disposing
of food and consuming.
Key stakeholders in food supply chain-
Frame to fork is food supply chain procedure, in this concept everything from farm to
final presentation is included. In this system food production, distribution, consumption and
processing is integrated to enhance the economic, environmental, nutritional and social health of
specific place is considered.
Government, farmers, business sector, food safety authority, researcher, workers and
other people considered as main stakeholders in food supply chain of restaurants for example,
Restaurant Gordon Ramsay. They play essential role in supply chain, without permission of
government and approval of food safety authority organizations will not be able to produce
products and serve their services to public in nation. In addition to this, workers play vital role as

without skilled labour business growth is not possible. Farmer role in supply chain is the main,
they raise crops to food sector and provide in wider market.
Principles of effective procurement and sourcing procedure for food service operation
Principles of procurement for food service operation-
Effective food procurement is essential food service management activity, established as
difficult managerial procedure facilitated through restaurant decision-making such as
Restaurant Gordon Ramsay.
To operate within food sector for longer business will follow principles of effective
procurement for food service operation. Before purchasing raw materials, manager in company
will check the quality of food, then make plan to buy things, they will calculate costs of items
since previous inventory and then make food menu changes when required. Furthermore,
transparency, economy, fairness, accountability and integrity is the principles of effective
procurement.
Procurement management-
Procurement management is department in which business supply chain is maintain in
order to meet production demands in food sector.
Direct and indirect cost saving benefits-
Direct spend refer to buying of vegetables and fruits that is directly incorporated into
goods being manufactured like farm. When Restaurant Gordon Ramsay, purchase raw materials
direct from farmer, they can save cost of large supply chain. On the other hand indirect cost
saving is also beneficial as it refers to purchase of products that is not immediately integrated
into goods being grow, indirect purchasing save cost of having fault in goods which has been
check under many procedures before reaching into company.
Purchasing approach-
Open market purchase, centralized, standing and purchasing by contract are the different
types of buying approaches will use within food industry.
Responsible supplier selection-
With the help of selecting good suppliers for acquiring food items restaurant can maintain
food quality and controls the quantity of items effectively. Supplier is chosen based on assessing
its abilities and capabilities to supply good effectively in marketplace.
Principle of Sourcing procedure for food service operation-

Food service operation include multiple of activities which is connected staff right from
buying raw material, keeping inventory of material, managing different catered events etc.
Restaurant will know it demands new products, whether from external and internal source, the
goods may be one that require to be reordered, they have to recognize need of nutrition and its
demand from consumers. Organization will determine where to obtain raw materials, they create
approved supplier list.
Sourcing consideration-
Aftersales service-
It is one of the best way to satisfy consumer and retain all of them with business for
longer. It refers to procedures which make assure clients is happy and satisfied with delivery of
services and food product of Restaurant Gordon Ramsay. According to this, after purchasing
items company provide information and helps more about goods effectively.
Methods of supply origin data-
By creating the supply chain road map organization will supply origin data to its potential
consumers successfully without any complexities into the market.
Supplier payment methods and options-
Credit card and band transfer is the method of payment that helps suppliers and business
to transfer money easily. Mobile payments and Ewallets is another options available for supplier
payment.
Different food supply chain approaches and procurement strategies to enhance organizational
effectiveness
Short food supply chain and food system approach helps to enhance the productivity and
profitability of Restaurant Gordon Ramsay. With the helps of short supply chain approach
company will increase quality of goods, transporting products locally means that it reduce need
for artificial preservatives and for freezing (Aung and Chang, 2014). It also results in not much
food waste. Food system approach is also beneficial for business as help to enhance
organizational food operations effectiveness. It provides better service to consumers by
considering the overall procedure of food management.
Food procurement strategies such as foraging, subsistence agriculture, herding and
intensive agriculture enhance effectiveness of restaurant business and increase profit margin
rather than before. Organization will intimate knowledge of environmental assets, especially

animal and plan communities, they also focus on seasonality and planning of food that operate its
food operation effectively.
LO 2
Application of different analytical tool use in food service industry
PEST-
It is one of the best external environment analytical tool used in food service sector to
measure the impact of macro environment on business.
Political factor-
Changes in taxation policy is political factor that affect food service industry and its
organization, after Brexit policy changes is one of the issue that create barriers for business to
operate within different market.
Economic factor-
Unemployment rates will affect food service and business, without skilled labour
Restaurant Gordon Ramsay cannot be able to sustain for longer in market and provide range of
products to consumers.
Social factor-
Changes in market trends results change in preferences of customers that affects on food
services procedure of company for longer term.
Technology factor-
Advancement of technology bring many benefits for Restaurant Gordon Ramsay as they
can prepare food according to trend for potential clients.
Porters 5 forces-
Bargaining power of consumers-
The degree of this force is high, buyer have strong power to decrease the price of food
service or products effectively. Consumers are more powerful as they hold tendency to bargain
price of things as outcomes of which cost is forcefully decreased.
Bargaining power of suppliers-
Bargaining power of suppliers is low, because in food industry number of suppliers is
available in market that supply fresh fruits and vegetables to Restaurant Gordon Ramsay
effectively.
Threat of new entrants-

Threat of new entrants is high, new companies will give tough competition to Restaurant
Gordon Ramsay along with new strategies of marketing and food production which help to
attract consumers towards them.
Threat of substitute products-
Threat of substitute goods is high. The demand of fast food is effected by change in cost
of substitute products in simple words due to high competition in price consumer switch towards
affordable products with low cost.
Competition among existing competitors-
The level of this force is moderate. Restaurant Gordon Ramsay and other restaurants in
sector providing the same services or products to its consumers, but with different taste that
moderate degree of competition in market.
Product placement as marketing tool-
Organizational strategy-
Restaurant Gordon Ramsay wants to promote place their food products in market with
the help of using best marketing tool that helps to reach at target market and attract them towards
business.
With the helps of creating offline websites and established stores company can grow
more and more, it defines as organizational strategy for product placement which is effective for
success of firm and increase its profitability rather than before.
Practices approach-
Plot integration is complex strategy for placement of goods but is finish frequently with
wider corporations keeping avenues to target market.
Management practices that help successful business operation in Restaurant Gordon Ramsay
Staffing levels-
It means that having correct number of skilled applicants in right place at right time in
company (Kshetri, 2018). By staffing workers in right place or department restaurants will
achieve success in its business effectively, it helps to manage each food service operations
perfectly without any risk as failure.
Cost management-

It is the procedure of controlling and planning budget of restaurant, it is the form of
accounting management that permit Restaurant Gordon Ramsay to predict impending spending
to help reduce chance of going over budget that save money and efforts.
Efficient rota management for seasonality-
Rota management is the process of making scheduling, it is the list of seasonal food,
workers and information associated with it such as accountabilities of staff for purchasing food,
cleaning kitchen and dining area etc.
Resource and property maintenance procedure-
Repairs scheduling through troughs and peaks-
By recreating food schedule and menu through peaks and troughs analysis company can
gain success and maintain their food production operational successfully. They can retain clients
and attract the new one with restructured schedule. Troughs and peaks is pattern that develop by
price action occurrence by all securities.
Staffing and roles in maintenance-
Staffing is the approach of hiring or recruiting new employees in restaurant to enhance
productivity that also support successful business food production operation in Restaurant
Gordon Ramsa based in UK. It plays vital role in food operation maintenance, with the help of
hiring new applicants company will produce range of products at one time and supply to its
consumers on time without delay.
Return on investment-
ROI helps to measure loss or gain, growth and failure of business generated on
investment relative to amount of profit invested. Through method company can evaluate its
profit and invest for purchasing resources needed in business.
Food service facilitate to maintain-
By providing food service standards list to staff restaurant will maintain available
resource in workplace perfectly without wasting any things.
Critical evaluation of management practices and tools
PEST and porter's five force is management tools used to analyse the impact of
environment on business, and take actions to manage and reduce affect affectively. 5 forces helps
to measure the external environment influence such as buyer, supplier, competitors, rivalry and
other things on company growth and profit margin market.

Furthermore, marketing practices is highly beneficial and useful process as it support to
maintain food supply chain, food production procedure and other operations relate to food supply
management. These above practices save money of firm in long run, avoids poisoning
consumers, assure that restaurant is compliant with rules and law and also help to organize
procedure to produce fresh and safe food.
Recommendation to support management strategies and practices
Restaurant Gordon Ramsa recommended to delivery quality services or products to
consumers with affordable price that helps to reduce threat of switching to substitute goods.
They must consider clients requirement and place at priority level that helps to retain potential
people with them (Wisner, Tan and Leong, 2014). Restaurant should build its own supply chain
that reduce power of suppliers bargaining if they have.
Along with this, to reduce the impact of trade policy, firm will follow the rules that
support to supply and operate business at global level. They hire more applicants in business to
reduce the rate of unemployment in place where they run business. Furthermore, consumer
retention is essential for success and progress of business without strong client base restaurant
will not be able to sustain for longer in market. So they must conduct research in market to
identify trends and preferences and changes in it for providing better services. Organization
should adopt and use while preparing food new technologies and techniques available in market
that save time as well as produce health and tasty food.
LO 3
Ethical practices in Restaurant Gordon Ramsay and its impact on overall business success
Ethical practices refer to level and standards of professional conduct that any sector
businesses is expected to keep (Fata, Rhodes and Bronson, 2014). In recent time food service
organizations have focus on serving and preparing tasty food, they centre on social
accountabilities and do things correctly for workers and consumers as well.
By conducting social responsibilities' restaurant will boost their business image and build
their good position in market. Corporate social responsibility is very essential for business in
term of success and growth. Awareness of CSR in food service is important as help to save
Restaurant Gordon Ramsay market position and reputation, and assure consumers about food
safety. It is one of the important tool for business on basis of clients reactions, progress and
success is always relies on target market willingness to pay for food goods as results of greater

awareness. Environment awareness is essential because it helps food service company to take
care about earth and natural resources, they take action which is beneficial for environment
rather than hurt it.
CSR is concept of social accountabilities of firm encompasses legal, discretionary,
economic and ethical expectations that people have of companies at given point in time.
Restaurant Gordon Ramsay will use paper bag instead of plastic for packaging their food
products, because paper is easily recycled and less harm the environment. They will go paperless
and use recycled paper. Cleaning procedure of indoor and goods pollutants environment around
workplace and kitchen area that is not acceptable for human health. While cleaning surface of
kitchen and building restaurant will purchase cleaning sprays and environmentally friendly hand
soaps that helps to safe environment effectively.
All the above ethical practices impact on business and increase it productivity rather than
before, as they follow behave ethically it will assure clients to have good atmosphere around
them.
Analyse different ethical practices in company
Use of organic produce rather than chemical is one of the best ethical practices' restaurant
will follow in their business which is quite beneficial for consumers health and support to retain
people for longer as results increase profit margin. Restaurant Gordon Ramsay use food
ingredients which is grown without use of synthetic, sewage, pesticides and genetically modified
organisms.
By using organic products restaurant will provide tasty and healthy food to their target
and other consumers which is totally safe for their health, it impacts on overall business success
positively and attract the new people after placing positive comments of food services in market.
How specific ethical practices in Restaurant Gordon Ramsay impact overall business progress
Paper packaging and use of organic produce food items is specific ethical practices of
restaurant that affects on overall business success effectively and provide positive results that is
essential for progress of company in food industry. Paper packaging reduce land pollution and
assure authority that firm is contributing CSR.
LO 4
Current management practices and operational performance of company
Food service quality monitoring and control procedure-

Restaurant Gordon Ramsay monitor their food service quality that helps to assure safety
and quality of food required to handle in specific way (Walker, 2017). Monitoring procedure is
very essential and considered as current management practices of business that helps to tracked
potential problems and concern over quality and safety of items.
Company implement food service quality control process effectively, that helps to reduce
production costs considerably.
Performance against standard specifications-
In current scenario, restaurant is facing issues due to poor performance which is totally
against quality standards that impact on business productivity and profitability. Cooking staff
members are not performing ethically they do not follow ethical practices in workplace that
affects on human well-being.
Change in structure of workplace is another issue that impact on performance of
applicants as results poor work practices.
Recommendation for improvement and additional management strategies
Recruitment-
To improve the performance of employees Restaurant Gordon Ramsay recommanded to
recruit new applicants in business who are able to work ethically and provide better services with
experience of work.
Talent management-
They must manage their workers talent with the help of planning training and
development session for existing as well as new applicants in restaurant that support everyone to
perform in ethical manner without making adjustment in quality of service or products.
Benchmarking-
Restaurant suggested adopting and implement this procedure that helps to measure
performance of workers and business processes goods against those of another companies
considered to be the best in food sector. With the help of benchmarking they can identify issues
and apply suitable actions to solve problems and improve performance without any default.
Standard operating process-
SOP is set of essential stages that provide instructions complied by company to help staff
carry out complex routine operations, by following the steps cooking staff will achieve business
objective and enhance productivity better than before.

Implementation plan include breakdown of solutions
Kotter's 8 step to successful change model-
This model includes 8 stages that helps to improve work practices of team within
Restaurant Gordon Ramsay effectively (Hornstein, 2015).
Create sense of urgency-
In this stage restaurant aware its workers about need for change and require for
implement change in workplace.
Create guiding coalition-
According to this stage, company built team for improving performance of staff, this
team will take care of all the responsibilities of work and encourage workers to cooperate with
business.
Create vision for change-
Management create clear vision for change that help its staff to understand reason behind
change which is essential to grow.
Communication vision-
Manager communicate with its staff about business vision that help to enhance their
interest towards expecting change.
Remove obstacles-
Before implement change and restructure workplace, management will check who are
still not ready for change and then encourage them to accept because it is beneficial for
everyone.
Create short term wins-
Manager in Restaurant Gordon Ramsay will create short term goal that helps to define the
benefits of changes in company and positive results of their contribution.
Consolidate improvement-
Business will continuously focus on improvement and change procedure that helps to win
long term profitability.
Anchor changes-
After passing all above stages Restaurant Gordon Ramsay implement change that allow
people to do not make any mistakes and performance poorly.

Metric for evaluating and monitoring plan
Consumer satisfaction feedback and Inspections-
Through customers' feedback, restaurant management will be able to measure greater
services and food delivery quality effectively. Furthermore, they can apply inspection as methods
for monitoring affects of change in business and performance of staff accordingly.
CONCLUSION
From above, it has been concluded that food industry is associated with different type of
food service business, they manage its food operations with the help of food supply chain
approaches. By following the principles of sourcing and procurement for food service operation
restaurant will gain competitive benefits. PEST and porter's 5 force management tool analyse the
impact of external factors on business and take appropriate solutions for successful business
growth. Furthermore, Restaurant Gordon Ramsay work ethically and contribute in CSR that is
beneficial for overall business success in marketplace. It has been summarized that Restaurant
Gordon Ramsay also implement plan to improve poor performance of staff with suitable actions
and strategies that solve issues.

REFERENCES
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Online
Kotter’s 8 Step Change Model. 2018. [Online]. Available
through:<https://www.toolshero.com/change-management/8-step-change-model-
kotter/>