Food Service Management: Principles, Strategies, and Tools

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