Food Service Management: Supply Chain Approaches and Procurement Strategies

Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Examination of wide range of food supply chain approaches in food service industry
addition to key stakeholders involved in the process..................................................................1
P2. Discussion of principles related to effective procurement together with sourcing processes
for food service operation...........................................................................................................3
M1. Analysing distinct food supply chain approaches as well as procurement strategies which
can improve effectiveness of company.......................................................................................5
TASK 2............................................................................................................................................5
P3. Assessment of application of various analytical tools for supporting effective management
strategies......................................................................................................................................5
P4. Evaluation of certain management practices which support successful operations of food
service company..........................................................................................................................7
M2. Critical evaluation of tools addition to practices which have high chances to support
successful operations concerned with food service organisations..............................................8
D1. Providing valid with justified recommendations for support management practices along
with strategies which increase effective business operations.....................................................8
TASK 3............................................................................................................................................8
P5. Discussion of ethical practices and their impacts on overall success of organisation..........8
M3. Analysing some of the ethical practices in particular food service business along with its
impact on business success.........................................................................................................8
D2. Critical analysis of ethical practices in particular food service business & on success.......9
CONCLUSION................................................................................................................................9

INTRODUCTION
Food service is part of the hospitality industry that consist of organisation & institutions that are
responsible for preparation and delivery of food to the target segment of customers. The process
of food service management is the central of operations in different food services catering
business (Lee, 2016). The report is covering the overview of food service contexts, different food
chain approaches & stakeholders and parts of food service process. Present report is based on
Darden restaurant that is American multi brand restaurant and its headquarters are present in
Orlando. According to data of 2018 it is only one of the fortune 500 company whose
headquarters are present in Greater Orlando. There is further discussion of the principles that are
related to effective procurement and the process of sourcing. It further assist in evaluation of
different operations management strategies and exploring of the importance of strategies that are
part of ethical management to ensure higher success of business.
TASK 1
P1. Examination of wide range of food supply chain approaches in food service industry addition
to key stakeholders involved in the process
Food services is regarded as a business practise that are related to serving of different
types of meals according to specific customer needs. The main goal of every food chain outlet is
to supply the meals according to the expectations of their customers and quality standards that
are set by the organisation as a whole (Seo, 2016). In Darden restaurants there is a chain of six
casual dining restaurant chains and further 1500 locations where they are having present are
coming together to cater to the requirements of their target market. The overview of the different
types of context of food services according to Darden restaurant is mention below:
Casual dinning: It is a full service type of restaurant that is providing a overview of laid
atmosphere, comfortable and fun type of ambience to the customers. In this there is both type of
scenario that is fast food dining and the fine dinning (BC Cook Articulation Committee, 2016).
In Darden restaurant it is a type of fine dinning that is off erring services according to their target
market that is fine spacious environment with a decent menu of products.
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Themed food services: It is type of food service where there is a particular theme that has been
select by the organization and al the further amenities are based on the selected theme of the
restaurant.
Pop up services: It is a type of context where it can range from a beer garden type restaurant or
may be a unconventional place that is open for only a small time period. It depends on the use of
latest technology such as social media coverage is provided or there is use of live music to
entertain guest and have some difference as compared to regular food services outlets (Guchait,
Neal, and Simons, 2016).
Range of food supply chain approaches
Food supply chain approaches are used to define as the process that are adopted for the
purpose of delivering the food according to specific customer requirements. So, there are some
of the approaches that are part of the food supply chain that can be used by Darden restaurant on
order to focus on the management of their food supply chan process:
Direct supply chain: It is a type of supply chain where a business is collecting the
required materials directly from the farmers. In Darden restaurant the managers are focussing on
use of a approach and then devising a position that can result into consideration of food supply to
deliver higher quality food at affordable prices to their final customers.
Outsourced supply chain: It is a supply chain approach where there is interrelation of
activities among companies so that there can be generation of higher value for the customers.
Organisation is focussing on use of a approach to deliver the commodities that is adding value to
their offerings and them meeting customer requirements. This approach can further assist
Darden restaurant to ensure that higher values are offered to customer range that can lead
towards generation of better revenues.
Key stakeholders in process of food supply chain
stakeholder are regraded as individuals who posses power and interest in the organisation
and it is impacting the working of their business. Food supply chain is a process that is
elaborating the ways in which the food actually ends at the table of final customers. It stars when
farmers are actually involved in growing of the raw materials till all the preparation is done by
the staff of restaurant. For the purpose of making a detailed evaluation of the food supply chain
process of Darden restaurant there is discussion of the different key stakeholder who are
involved in the whole process as mentioned below:
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