Food Service Management: Principles, Strategies, and Tools

FOOD SERVICE
MANAGEMENT

Table of Contents
INTRODUCTION ..........................................................................................................................4
MAIN BODY ..................................................................................................................................4
Introduction to overview of different food service context........................................................4
Examine the range of varied food supply chain approaches within food industry and highlight
key stakeholder in process..........................................................................................................5
Discussion on principles of effective procurement and sourcing process for food service
operation......................................................................................................................................5
Analyse how food supply chain approaches and procurement strategies enhance organisation
effectiveness................................................................................................................................7
Assess the application of different tools used in food service with support of management
strategies......................................................................................................................................7
Critical evaluation on practices and management tools that supports in successful business
operation......................................................................................................................................9
Recommend to support the strategies and management practices that enhance effective
business operation. ...................................................................................................................10
Discussion on ethical practices in chosen food service organisation and impact on overall
business success. ......................................................................................................................11
Critically analyse how specific ethical practices in food service enterprise affects business
success. .....................................................................................................................................12
CONCLUSION .............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
Food service management termed out as to be a service in which engaged individuals are
responsible for undertaking daily operation of the restaurants that prepares and serves food and
beverages (Davis, Lockwood and Pantelidis, 2018 ). They direct the staff to be ensure that
customer are quite satisfied with dining experience and they take each steps to make the business
profitable.
The present report is based on business activities of Harbour & Jones, this is one of the
fastest growing food service operator within the United Kingdom. It is firm that is mainly
engaged in providing food and beverage facilities to customers.
Furthermore, the present report will cover the activities as to investigate the sourcing and
procurement processes within food service organisation, to make evaluation on operation
management strategies in context of food and service. Lastly, study will explore the significance
of ethical management for the overall business success.
MAIN BODY (LO 1, LO2 and LO 3)
Introduction to overview of different food service context.
Food service has varied style of service. Henceforth, this must be chosen on the kind of
food being served. The two main method are as pre plated service and silver service. These are
defined in following manner as are-
Silver service- It is inclusive of presentation and service of food to guest by the staff of
restaurant and from food platter or dish to guest plate with support of service gear.
Pre plated service- This is also called as American service. Therefore, the service of pre-plated
food to guest by restaurant staff will be carried out with right hand side of guest. In this, server
takes the order of guest in dining area (Whaley, Lee and Butler, 2019).
Cart service- In this service, the food partially cooked from the kitchen and brought to service
area. Under this, Gueridon troll has portable unit of heating for completing the process of
cooking. This aids to give high level of customer satisfaction and dishes are prepared, flamed
and craved within their presence.
Buffet service- In this service, food will be displayed on tables. It is simple food spread that
mainly elaborates the beverage, starters, food and presentation of salad. In this, staff constantly
look over the containers and keep them full.

Examine the range of varied food supply chain approaches within food industry and highlight
key stakeholder in process.
The food supply chain is composed of wide diversity of products and firms that operate
in different market to sell variety of product and commodities. Henceforth, the range of food
supply chain approached that served by the Harbour & Jones as are-
Extended supply chain approach- It is defined as approach that helps to deliver the
commodities and services. This can be done nicely with inclusive of multitude of business
relation that has huge impact on the bottom line.
Stakeholders or key service involved- There are differ stakeholders that involves in the serving
of food that is inclusive of dinner and service styles as-:
 Farmer- They used to collect all the process of raw materials of food. This basically
includes growing, protecting, irrigation, harvesting etc.
 Factory- Under the factory, the processing of vegetables gets done in which things get
cleaned and extra stuff can be cleared.
 Distributor- They are considered to be stakeholder in which distributor and supplier
supply the vegetables to Harbour & Jones at the fair price rates. They are known to be the
main players of supply chain.
 Retail- They are individuals who sell the vegetables at high price rate than the
distributor. Thus, quoted entity used to purchase the commodities from distributors in fair
price rates.
 Purchase manager- They are considered to be key player who used to identify the best
deal for items that needs to be purchased.
Discussion on principles of effective procurement and sourcing process for food service
operation.
The effective procurement of food services is to manage the integrity, economy,
openness, fairness and competition and accountability are the some common procurement for
effective service operation (McFarland and Smith, 2019). It is very helpful for the enterprise
because it helps to reduce the bottom line of the enterprise. Therefore, direct and indirect
procurement as are-