Management Practices in Food Service Operations

This document discusses management practices in a specific food service operation and provides techniques to assess and improve performance. It covers topics like customer satisfaction feedback, food monitoring and control, and standard operating procedures. The document also recommends management alternatives for improving performance.

Food Service Management
(Task-4)

Contents
INTRODUCTION...........................................................................................................................3
TASK 4............................................................................................................................................3
P6) Assess management practices within a specific food service operation, using a range of
performance review technique.....................................................................................................3
P7) Recommend and produce management alternatives to improve performance.....................4
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Management practices is defined as working methods and innovations that management
used to bring profitable outcome to an organisation in competitive market. It includes
recruitment and talent management, KPI, Customer satisfaction feedback etc. The present report
discusses the different management practices along with its proper evaluation so that an
organisation can gain profitable result.
TASK 4
P6) Assess management practices within a specific food service operation, using a range of
performance review technique
Performance review techniques are must to adopt in order to enhance the performance
level by identifying any deviations, if any that affects them in achieving desired goals and
objectives. Here are several techniques that “The Ledbury” can adopt to measure and improve
their performance level:
Customer satisfaction feedback- Customers are treated as lifeline of business whose
needs and satisfaction level decides their growth and sustainability in competitive market. Thus,
the management of “The Ledbury” must require to analyse their loyal customers’ satisfaction
level after using their products and services. For this, producing a feedback form to filled out
from customers helps their management to know their issues with their products. This will
enable them to make relevant changes in their existing offerings according to the needs and
expectations of targeted customers. Thus, this facilitates “The Ledbury” in maintaining a healthy
relation with their targeted customers (Abdel-Baset, Chang and Gamal, 2019).
Food monitoring and control process- It is important for management of “The
Ledbury” to improve the quality of their food products by upgrading their existing equipment
and machinery used in process of producing with modern technology. This assist them to retain
their loyal customers with company for longer duration.
Standard operating procedures (SOP)- It is a technique which directs “The Ledbury”
to identify where their function performed well without compromising the quality of their food
products as nowadays customers prefer quality over price. Using of such technique makes easy
for “The Ledbury” to increase their sales and existing customer base (Donate, Peña and Sanchez
de Pablo, 2016).

P7) Recommend and produce management alternatives to improve performance
An organisation always need to focus on improving their performance level by undertaking
better alternatives after identifying pro and cons. Here is some management alternation that “The
Ledbury” can use to improve performance level:
Management Alternatives
Recruitment and Talent Management- “The Ledbury” operating its business in
different locations of UK with the support of an effective supply chain. To support them, it is
important to recruit skilled and experienced workers who have sufficient knowledge of
influencing buying behaviour of customers. It can be done through agency due to requiring less
cost (Rubin and Edwards, 2020).
Benchmarking- It is a technique which is used to set target towards employees of an
organisation after researching rivals’ current strategies and plans. “The Ledbury” can use this
strategy to bring ahead than their rivals by updating their existing strategies as per rivals’
strategies and allot task to employees to achieve within specific time period.
Implementation plan
Seven C's of implementation- It consists of various concepts that “The Ledbury” can
implement in order to gain profitable outcomes:
Clarity- In this, all information is communicated to the staff so that desired goals and
objectives can be achieved by “The Ledbury” within pre-determined time period. It makes easy
for staff to understand their respective roles and duties thus possibilities of getting result will be
more.
Communication-. In this, proper communication channel is adopted by which relevant
information is circulated to the staff in understandable manner (Rudman, 2020).
Change management- It is an activity of bringing relevant changes in the functioning of
business so that loyalty of staff and customers can be retained with company for longer period of
time.
Criteria- It includes the rules and regulations that are implemented by restaurant
according to the guidelines made by government. This restricts employees not to indulge in any
illegal activities and work in ethical way.

Checklist- It contains the information that must be consider by staff members before
executing their respective allotted task as it provides them right direction to complete task
allotted to employees on monthly basis (Savas, 2019).
Call on help- It is the facility that provides to the customers that arrives in “The
Ledbury” if facing any issues related with quality or price of food products and services. It
assists their management to resolve issues as quickly as possible so that continuity of customers
to visit in restaurant will be maintained.
Choose the right provider- In this, decision of choosing right provider who meets the
needs of inventories requires by “The Ledbury” to fulfil the order of its loyal customers. It
facilitates restaurant to make healthy relations with its loyal customers.
Therefore, it is used by “The Ledbury” to meet enhance the performance level and
maintain their long term sustainability in competitive market.
CONCLUSION
It can be concluded from the discussed task that an organisation can achieve growth and
long term sustainability only if their management adopts suitable practices and methods such as
getting feedbacks from customers, recruiting skilled employees etc. For proper implementation,
the management can use 7C’s of implementation that defines each and every concept requires in
adoption.

REFERENCES
Books and Journals
Abdel-Baset, M., Chang, V. and Gamal, A., 2019. Evaluation of the green supply chain
management practices: A novel neutrosophic approach. Computers in Industry, 108,
pp.210-220.
Donate, M.J., Peña, I. and Sanchez de Pablo, J.D., 2016. HRM practices for human and social
capital development: effects on innovation capabilities. The International Journal of
Human Resource Management, 27(9), pp.928-953.
Rubin, E.V. and Edwards, A., 2020. The performance of performance appraisal systems:
understanding the linkage between appraisal structure and appraisal discrimination
complaints. The International Journal of Human Resource Management, 31(15),
pp.1938-1957.
Rudman, R., 2020. Performance planning and review: Making employee appraisals work.
Routledge.
Savas, E.S., 2019. Alternatives for delivering public services: Toward improved performance.
Routledge.