Food Service Management

hi ,\nplease see attached brief , \nkindly use differs company as the example giving as the works to be complete different from other work \nthank you\n

Food Service
Management

Contents
INTRODUCTION...........................................................................................................................................2
TASK 1..........................................................................................................................................................2
P1 Different food supply chain approaches.............................................................................................2
P2 Principles of effective procurement and sourcing processes..............................................................3
TASK 2..........................................................................................................................................................5
P3 Analytical tools to support effective management strategies............................................................5
P4 Management practices to support successful business operations....................................................6
TASK 3..........................................................................................................................................................7
P5 Ethical practices and their impact on food service organisation........................................................7
TASK 4..........................................................................................................................................................8
Covered in PPT.........................................................................................................................................8
CONCLUSION...............................................................................................................................................8
REFERENCES................................................................................................................................................9
1

INTRODUCTION
Food service industry is considered as fastest growing and developing business as they
are concerning for providing effective quality food services to their customers. The consideration
of food service management within the restaurant is essential in terms to operate all the activities
related to prepare food and beverages can be carried out in an effective manner. In case, if
restaurant will not provide safe food that may cause food poisoning, allergies and other serious
disease. It is essential for them to certify from the ISO's as if define all those standards which
needs to be followed by organisation in order to analyse, control and monitor the quality of food
so that all the issues can resolved. For analysing different aspects of food service management
the taken restaurant is Hard Rock Cafe which is a chain of theme restaurants which have formed
in 1971. This file will cover about the different principles of effective procurement along with
the several strategies which helps the business in implementing all the strategies effectively.
TASK 1
P1 Different food supply chain approaches
Food supply chain are very useful for a restaurant as it enables them to prepare and
deliver food to their customers through various approaches like a network of individuals,
resources, technologies and organisations so that the satisfaction of the customers can be raised.
In this aspect, various approaches are defining below which can be used by Hard Rock cafe.
 Fine dining : In this, those restaurants are included who are providing higher quality of
food and services to their customers. This type of restaurants have fancy menu and
always target to higher class of people which enables them to earn huge profitability
(Aschemann-Witzel and et. al., 2017). Pop-up food services : These are considered as temporary set-ups as in this they does not
required to operate their operations through a specific structure or building. The food
vans are included herein which is generated by some young chefs who are seeking to
utilise their cooking talent. Themed food services : Herein, those restaurants are coming which are following a
specific theme with the aim to attract more customers and render them unique services so
that they can experience an artificial ambience like Japanese style restaurants.
2

 Fast food and take away : This depicts to those restaurants who does not render a
specific sitting systems to their consumers. Main emphasis of this kind of restaurant is to
provide food as per the demand and needs of the customers which allows them to sit as
per their suitability (Caswell, 2019).
 Conferences and events: Herein, those services are included which are providing to that
customers who have collected to attend a conference or meeting. In this, food is prepared
at venue and it provides self service to the people which are available in events like
marriage, birthday parties etc.
Various stakeholders exist within the food industry like farmers, customers, environmental
groups, food manufacturers, employees, chefs, restaurant owner and many others. These all are
directly or indirectly related to the food which is made within the restaurant in order to provide
to the customers.
Food supply chain processes : This process contains all those stages through which food
deliver from farms to the customers. In this case, all the phases of food production are
considering which starts from production of food by farmers and processing by restaurants in
terms to deliver it to the customers for their consumptions.
Role of stakeholders : Stakeholders within the food industry plays an essential role as
they are liable for rendering healthy food to the customers so that they can reduce the negative
impact of unhealthy food from the customers. Restaurant like Hard Rock Cafe needs to consider
all the rules and regulations of the government related to food safety so that they can provide
effective food to their customers and can increase their brand image. Along with this, chefs of
the restaurant must give their emphasis on providing healthy food to the customer so that they do
not have to face the issue of allergies or food poisoning. Customers are the most important
stakeholders of the business as the success and growth of the restaurant depend on them.
P2 Principles of effective procurement and sourcing processes
Procurement process refers to that procedure which is using by Hard Rock Cafe in order
to place order to the suppliers on time so that they can produce food as per the demand of the
market. This process also beneficial for the organisation in ordering on time and at lower cost so
that they can do final payment done to the suppliers. It includes various activities like negotiation
of price, in solving the issue of storage of food, render safe raw material for food preparation and
making purchase system from supplier who are registered (Christopher, Mena and van Hoek,
3

2018). Whereas, sources refer to the process of choosing best source in other words, it includes
selection of best supplier out of several suppliers which are available in the marketplace. This
help the management of Hard Rock Cafe in ascertaining various aspects like reliability, quality
which enables them to provide quality food to their customers.
Procurement management: This refers to attainment of products and services from the
suppliers after analysing their quality and prices and make differentiate from other supplier on
these so that best can be selected. The management of Hard Rock Cafe can use various ways to
control their quality and quantity:
 Supplier credibility needs: It is essential for the management of Hard Rock cafe needs to
check the consistency and credibility of all the suppliers which enables them to select
best supplier so that availability of quality raw material can be maintained. This will help
them in providing higher satisfactions to the customers which results higher profitability
and sustainability of the business.
 Approved suppliers list: It refers to a list of suppliers which are permitted by food safety
department and government of the nation. So that organisation can select those suppliers
who are working by considering the all rules and regulations of these defined authorities.
Sourcing considerations: This pertained to the selection of best supplier among all the
existing suppliers so that they can provide quality food to their customers. This also enables them
in maintaining healthy relationship with suppliers. Here are defining some of sourcing
consideration: Value for money : It refers to the that suppliers taken into consideration the factors value
for money on the materials provide by them. In respect to this it is essential for them to
deliver the effective material in the restaurants so that they can increase their value for
money. Range/choice on offer : In this, those supplier are included who offers a range of options
to the organisation for choosing the material also gives them various offers so that they
can choose best material for them at affordable price.
Aftersales service/warranties : This situation occurs when an organisation get defect material
from the supplier which insist them to provide good quality of material to the company in order
to prevent themselves from any kind of bias (Fleming, 2019).
4

TASK 2
P3 Analytical tools to support effective management strategies
The analytical tools that can be used the management of Hard Rock Cafe so that growth
and development of the restaurant can be achieved in the market are given below :
SWOT analysis
Strengths
 The location of cafe is at the place
where high footfalls are achieved.
 This cafe is globally present which
enhances its brand image.
 The cafe provides great ambience
which enhances customer experience.
Weaknesses
 The price of the food and services
offered by the cafe is high.
 It depends highly on customers which
means one bad review from customer
can create bad image of the company.
Opportunities
 The company can diversify in the
variety of food it offers to customers.
 The company can obtain economies of
scale so that it can expand its business
in other locations.
Threats
 The cafe is facing high competition
from other restaurants so it needs to
continuously evolve its strategies.
 The customer needs and taste keep on
changing which creates a threat for the
company.
Porter's 4 corner analysis : It is a tool which helps in evaluating the strengths, intentions and
goals of the competitors so that company strategies can be changed so that its leading position in
the market can be maintained.
Drivers : This helps to determine what are the goals and strategies of the competitors which will
help the company to realise if the competitor is satisfied with its position in the market. This will
determine how the competitors will react to the external factors so that the company can form
strategies which will help it in dealing with the competitors efficiently (Jamil and et. al., 2017). Management assumptions : The perceptions and assumptions that competitors have
about their position in the industry which affects its decision-making to formulate
5

strategies. If competitors think they are unstable they will implement strategies which can
make them competitive in the market. Strategy : It helps in knowing the strategies of the competitors so that it can be known if
they are trying to introduce new products or change prices or not.
 Capabilities : It is the ability of competitors to effectively react to the external factors so
that they can remain stable in the market. Also their strengths and weaknesses can be
known by which the company can attack on their competitor's weaknesses.
P4 Management practices to support successful business operations
Management practices define effective strategies and techniques which are helpful for the
business organisation like Hard rock cafe in increasing their profitability and sustainability by
increasing the quality of services.
Managing human capital and resources in operations by Hard rock cafe: This is
related to manage the employees of the restaurant so that their motivation can be increased in
order to gain their higher support in achieving the business goals. It enables the business in
utilising skills and knowledge of workforce in an appropriate manner which can be done in
following manner: Staffing levels and cost management: This is related to manage the efficient level of
employees by identifying their skills and quality so that they will be able to give higher
services to their customers in a significant manner. Efficient rota management for seasonality: This defines the requirements of maintaining
shift patterns of the employees in order to gain their higher contribution. This helps the
business organisation in scheduling staff as per the staff availability, staff characteristics,
customer behaviour, historical trends etc. so that attainment of each task can be assured is
an efficient way. Using skills and competencies: It defines the usage of expertise and skills of their
employees in providing effective food services to the customers.
 Using Belbin team roles: This theory is useful in delegating roles and responsibilities
effectively among team members so that the effectiveness of each task can be maintained.
Property and resource maintenance processes at Hard Rock Cafe: With the help of
these processes management of Hard Rock cafe can ascertain the availability of resources so that
6

they can carry out all the day to day activities in an effective manner in terms to achieve business
goals and objectives (Lipton and et. al., 2015). Maintain food service facilities : It is essential for the business organisation to prepare
food as per the customers demand and needs so higher satisfaction can be provided to
them.
 Repair scheduling through peaks and troughs : It defines that activities relate to repair
and maintenance not schedules in rush hours so that customers does not have to face any
kind of inconvenience.
TASK 3
P5 Ethical practices and their impact on food service organisation
Corporate-social-responsibility (CSR) helps the company to survive in the market by
being responsible towards all the stakeholders that are affected by the activities of the company.
For food related industry CSR policies will help Hard Rock Cafe to provide safe food and quality
services to their customers. Some approaches that are followed by the cafe are : Fair trade practices : Customers are charged fairly for the quality and quantity of food
they have ordered. Organic Produce : No artificial or synthetic food flavours are used which ensures safe
food to customers.
 Environment-friendly practices : The company do not harm the environment by any
activities such as wasting water, disposal of waste inappropriately etc.
These practices helps in acquiring trust of all the stakeholders which can help the company in the
following way : Staff retention : As CSR practices are followed at workplace, fair and equal treatment is
given to employees which helps in retaining talented employees.
Company reputation : CSR policies helps in building brand image of the cafe by building trust
among stakeholders that ethical and environment-friendly practices are followed by the cafe
(Yamjala, Nainar and Ramisetti, 2016).
7

TASK 4
Covered in PPT.
CONCLUSION
From the above report it can be concluded that for the food organisation to remain
sustainable in the competitive market it is important to provide their customers with best quality
of food and service so that customer satisfaction can be achieved. Various management tools and
techniques can be used so that the quality of food can be managed and performance can be
improved which will help in better procurement, preparation, distribution and disposal of food.
This will help in its sustainability in the market along with being successful.
8

REFERENCES
Books & Journal
Allen, P. and Sachs, C., 2012. Women and food chains: The gendered politics of food. Taking
food public: Redefining foodways in a changing world. pp.23-40.
Aschemann-Witzel, J. and et. al., 2017. Key characteristics and success factors of supply chain
initiatives tackling consumer-related food waste–A multiple case study. Journal of
cleaner production .155. pp.33-45.
Bailey, I. and Buck, L. E., 2016. Managing for resilience: a landscape framework for food and
livelihood security and ecosystem services. Food Security. 8(3). pp.477-490.
Caswell, J. A., 2019. Valuing food safety and nutrition. Routledge.
Christopher, M., Mena, C. and van Hoek, R., 2018. Leading procurement strategy: driving value
through the supply chain. Kogan Page Publishers.
Fleming, Q. W., 2019, January. Project procurement management: contracting, subcontracting,
teaming. Project Management Institute.
Girotto, F., Alibardi, L. and Cossu, R., 2015. Food waste generation and industrial uses: a
review. Waste management. 45. pp.32-41.
Hsieh, P. L. and Yeh, T. M., 2014. Developing a cause and effect model of factors influencing
fast food restaurants' service quality using DEMATEL. International Journal of
Services and Operations Management. 20(1). pp.21-42.
Jamil, W. J. and et. al., 2017. Performance degradation of photovoltaic power system: Review on
mitigation methods. Renewable and Sustainable Energy Reviews .67. pp.876-891.
Keupp, M. M., Palmié, M. and Gassmann, O., 2012. The strategic management of innovation: A
systematic review and paths for future research. International Journal of Management
Reviews. 14(4). pp.367-390.
Lipton, J.I. and et. al., 2015. Additive manufacturing for the food industry. Trends in Food
Science & Technology .43(1). pp.114-123.
Parmenter, D., 2015. Key performance indicators: developing, implementing, and using winning
KPIs. John Wiley & Sons.
Savino, M.M., Manzini, R. and Mazza, A., 2015. Environmental and economic assessment of
fresh fruit supply chain through value chain analysis. A case study in chestnuts industry.
Production Planning & Control .26(1). pp.1-18.
Van Oudenhoven, A. P. and et. al., 2012. Framework for systematic indicator selection to assess
effects of land management on ecosystem services. Ecological Indicators. 21. pp.110-
122.
Yamjala, K., Nainar, M.S. and Ramisetti, N.R., 2016. Methods for the analysis of azo dyes
employed in food industry–a review. Food chemistry .192. pp.813-824.
9