Food Service Management: Assessing Practices and Recommending Alternatives

FOOD SERVICE
MANAGEMENT
LO4

Table of Contents
INTRODUCTION...........................................................................................................................1
LO4 .................................................................................................................................................1
P6 Assess management practices within specific food service operation using range of
performance review techniques...................................................................................................1
P7 Recommend and produce management alternatives to improve performance, including
implementation plan....................................................................................................................2
M4 Devise appropriate management solutions to address shortcoming within specific food
service operation.........................................................................................................................3
D3 Justify recommendations to resolve organisational challenges applying measurment tools
for monitoring an implementation plan ......................................................................................3
CONCLUSION ...............................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Food service management refers to essential activity in the food industry that helps in
performing the important management functions in which they seeks to provides several goods
and services while focusing on preferences and needs of the customers. Food service
management is helping the company to work systematically so that goals and objectives can be
attained on time frame. It is an essential activity in the food industry that helps in performing the
important management functions in which they seeks to provides several goods and services
while focusing on preferences and needs of the customers. Food service management is helping
the company to work systematically so that goals and objectives can be attained on time
frame(Payne-Palacio, 2016).
LO4
P6 Assess management practices within specific food service operation using range of
performance review techniques
Performance review refers to an essential part of a company's development, learning and
management where managers of the organisation can follow the several tools and techniques for
analysing the performance on the basis of their past and current criteria. In context of Quo Vadis
varieties of options are available that are relevant to analyse the quality of the administration so
that quality and productive results can be gained by the firm. In this manager of the restaurant is
coordinate the various strategies and policies related to restaurants so that potential reviews can
be display. Some techniques that are effective for Quo Vadis can be shown below:
 KPI- It is one of the core tool where management of the restaurant can invent the several
stargates for satisfying the needs of the customers so that firm will gain their overall
objectives within a specified period of time. In this Quo Vadis can adopts the KPI
techniques which indicates that employees are working when they get the motivational
factor to complete the task. This helps in attaining the goal within a proper time
frame(Thaivalappil and et. al., 2018).
 Benchmarking- This is the prominent tool in performance review techniques in which
Quo Vadis restaurant can look forward the competencies that was present in the
marketplace and their potentialities so that they will working on this and offer a
1