Management Practices for Successful Operations of Food Service Company

This document discusses the wide range of food supply chain approaches in the food service industry, key stakeholders involved in the process, principles of effective procurement, and sourcing processes. It also assesses the application of various analytical tools for supporting effective management strategies and evaluates certain management practices that support successful operations of a food service company.

Food Service
Management
Table of Contents

INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1. Examination of wide range of food supply chain approaches in food service industry
addition to key stakeholders involved in the process.............................................................3
P2. Discussion of principles related to effective procurement together with sourcing processes
for food service operation.......................................................................................................5
TASK 2............................................................................................................................................6
P3. Assessment of application of various analytical tools for supporting effective management
strategies.................................................................................................................................6
P4. Evaluation of certain management practices which support successful operations of Food
Service Company....................................................................................................................8
TASK 3............................................................................................................................................9
P5. Discuss ethical practices in a specific food service organisation.....................................9
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11
Books and Journals:..............................................................................................................11

INTRODUCTION
Food Service is those that include in the food processing and distribution of food
products to serve the customers. This industry performs complex tasks that are related to the
catering operations, restaurants, bars and many more (Esmaeilpour, Mohamadi and Rajabi,
2016). These services are the backbone of the food industry without which its smooth working is
impossible. It is important to manage these services efficiently to persuade the customers to avail
them. These services also ensure the comfort of the customers to maintain valuable relationships.
Andy's Taverna Restaurant is a famous London Based restaurant with an innovative dining spot
with all the cheer of Greek island. In relation with this report, it is explained the food supply
chain approaches in the food industry, principles of effective services, and different strategies for
the operation management. Furthermore, this report also discusses about ethical management for
effective business performance, different management practices that support business
performance. Andy's Taverna Restaurant uses these strategies to maintain the standards of food
industry.
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 encompass any services that will support the meal processing outside the
home. It ensures the facilities will be made available for immediate consumption. Food services
ensures the comfort and preference of the customers are to be fulfilled easily (Kumar and et. al.,
2017). Today, food industry faces much service issue as the customers are dynamic in nature.
Andy's Taverna Restaurant offers multiple services that will effectively satisfy the customer
needs. There are different types of food service:
 Casual Dining: it is a kind of service which offer comfortable services by charging
moderate prices for it. The atmosphere of these services is very casual but filed with fun
element. The popular dishes are provides with these services and the Andy's Taverna
Restaurant ensures friendly restaurant.
 Themed food service: This service ensures providing theme food dishes with memorable
experience to the customers. Andy's Taverna Restaurant uses these services to ensure the
theme of dishes will be according to the taste of the customers.

 Pop up service: These services allow the chef's to try new meals, depending on the
customer preference and try to serve them an unconventional place. Andy's Taverna
Restaurant attempts implementation in the professional work environment (Peeler and
Ernst, 2019).
Range of food supply chain approaches
Food supply chain is a approach in which the food is being prepared for the end customer
and the journey they follow is known as food supply chain. Some of the approaches related to
these supply chain in respect of food processing are as follows;
 Direct Supply Chain: In this method of food supply chain the businesses collect raw
food material from the farmers and processes it in their restaurant. In case of Andy's
Taverna Restaurant the direct supply chain will be helpful in the maintenance of high
quality food standards. This will increase their market share in the food industry.
 Outsourced Supply Chain: This supply chain is used for the purpose of development of
core objectives of the restaurant. The restaurant outsources the supply chain from the
thied part to focus on their core values to ensure the customer satisfaction. This will also
help the restaurant in getting the benefit of the third party expertise. In case of Andy's
taverna Restaurant, they outsource the supply chain for improving their quality of
products and enhancing the working relationships (Edwards and et. al., 2017).
These are the food supply chain which is used by the Andy's Taverna Restaurant to
increase their resources and to adapt the dynamic environment of the competitive sector.
Key stakeholders in process of food supply chain
Stakeholders are the person who have stake, power in the company or the restaurant.
They impact the operations and strategy formulation in the restaurant for the benefit of its
operations. Food supply chain is a process which creates a path for the food material from the
farm to the customer table. In Andy's Taverna Restaurant, the key stakeholders are as follows:
 Farmers: it is a person who is responsible for the supply of the raw food products for
the further food processing. It acts as a backbone for the food industry who ensures its
smooth working without any obstacle (Cheowsuwan, Arthan and Tongphet, 2017). In
Andy's Taverna Restaurant, the farmers coordinate them regarding the supply of raw
material which will be helpful in meeting the demands of the customers.

 Distributors: These are the persons who distribute the raw food material; to the
restaurants. It act as a bridge between the farmer and the restaurant. In Andy's Taverna
Restaurant, the distributors provide them raw food products at chap and affordable prices
which will be beneficial for both the restaurant and the distributor.
 Consumer: These are the main target for the restaurant to ensure and maintain a good
profit margin and development of growth level will also be maintained (Belaud and et,
al., 2019). The enjoy the restaurant services in exchange of the rices the restaurant is
charging from them. Also the customers provide feedback which will enhance their
performance of working and rate the restaurant on the basis of the services they are
offering.
These stakeholders also impact the Andy's Taverna Restaurant performance in a positive way
and ensure the enhancement of their productivity.
P2. Discussion of principles related to effective procurement together with sourcing processes
for food service operation
Procurement
Procurement is a process of purchasing of products and services from the external
sources. This process also determines that the purchasing order is correctly performed and audits
it in the books of the accounts (Yoon, Yoo and Kwon, 2018). It involves a complex and long
process which is efficiently performed to ensure that operations of the Andy’s Taverna restaurant
are fulfilled smoothly. Supplier plays a crucial role in the working of food supply chain. An
efficient vendor will supply quality food products which will enhance their relationships with the
restaurant and creates a brand image of the restaurant in a positive way in the minds of the
customers. Andy's Taverna Restaurant applies the following procurement principles which are as
follows:
Fair Dealing: it involves dealing with the supplier in a fair way without any
discrimination from the restaurant. In relation with Andy's Taverna Restaurant, the manager of
the restaurant aims at dealing all the employees fairly to ensure smooth working and building
healthy relationships with the workers to ensure level of productivity. Fair dealing will work for
the restaurant in a positive way because the suppliers will get satisfy and they will supply good
quality of products.

Value for Money: This principle mainly focuses on the maintaining high standards of
quality with feasible prices. By adhering the procurement principle, the Andy's Taverna
Restaurant is charging the sustainable charges for their offerings which will benefit the supplier
in supply of value added products. The restaurant charge money from the customer according to
the value of products they are offering to its customers.
Sourcing
It is a concept in which the company try to find the sources from the products before
making a purchase. The Andy's Taverna Restaurant tries to majorly emphasize on the feasible
and less expensive suppliers. The restaurant analyse the market and other factors before the
selection of the supplier and also assess their performance on a regular basis. Principles of
sourcing process are discussed below:
Principle of alignment: The principle ensures that the operational activities of the
restaurant are effectively aligned with the sourcing process. This will determine the productivity
level of the restaurant and also analyse the drivers of company which are impacting the growth
level. Managers of the Andy's Taverna Restaurant align the suppliers with the market forces and
make the successful deals.
Principle of after sales services along with warrantee: The aim of this restaurant is to
build strong after sales service relations with the customers by offering them quality food
products. It also helps in building the healthy restaurants and long term brand loyalty and quality
of service products.
TASK 2
P3. Assessment of application of various analytical tools for supporting effective management
strategies
There are many strategies which are used by the restaurant for the support of the
management team to ensure efficiency and effectiveness. Certain tools are used by the Andy's
Taverna Restaurant are as follows:
Porters 4 Corner Analysis
It is a tool used for the helping the strategies opted by the manager for enhancement of
the organisation and also analyse the rival's strategies. The strategies used by the Andy's Taverna
Restaurant are as follows:

Motivation: This strategy helps in encouraging the workforce for the attainment of the
organisational goals (Rai and et. al., 2019). In this strategy the restaurant analyse and build the
relevant factors that will helps in building competitive edge over the competitors. The Andy's
Taverna Restaurant team is very efficient in using this tool in their favour of restaurant's growth
and prosperity.
Existing strategy: These strategies have an long term effect on the restaurant which will
help in assisting the management of the team. The Andy's Taverna Restaurant follows some
existing strategies which are cheaper prices for the customers, quality and feasible services and
so on.
Capabilities: The capabilities of the restaurant depend on the working environment of
the workforce. The Andy's Taverna Restaurant has the cultural traits with effective workforce,
healthy relationships with the customers and many more which enhances the performance.
Management assumptions: It explains the perception of the management team which
impacts the decision making strategy. The Andy's Taverna Restaurant adopts the practices which
are impactful in attainment of goals of the restaurant.
SWOT Analysis
This is the most popular method adopted for assessing the strength, weaknesses,
opportunities and threats of the restaurant which can be explained as follows:
STRENGTHS WEAKNESSES
 The interior design of the Andy’s
Taverna Restaurant attracts the target
audience and builds strong
relationships with them (Zhang and et.
al., 2019).
 The restaurant workforce is effective
and efficient in their working which
enhances their productivity.
 There are many chains of restaurants
which don’t work efficiently and
affects the overall restaurant business.
 The operational cost of the restaurant is
very high and this reduces their profit
margin.
OPPORTUNIES THREATS
 The Andy's Taverna Restaurant has the  Expectations of the customers are

opportunity of expanding its business
worldwide which will help them to
increase their market share.
 The restaurant can upgrade their
working environment which will be
helpful in their service development.
increasing day by day which will act as
a threat for the restaurant.
 Fierce competition across the globe is
also impacting the productivity and the
working environment.

P4. Evaluation of certain management practices which support successful operations of Food
Service Company
There are many practices that support the company in a way that they make their
operations successfully. Food Service Company has many issues that they face in the process of
serving services to the customers. It can be deal only through the application of management
practices (C and Kelso, 2018). It includes all activities that dealt by the managers and
administrators such as hiring, developing, training, motivating and performance appraisal.
Andy's Taverna Restaurant focuses on management practices so that they achieve their target
easily and it can be evaluated in the following points:
Improving Staff Level: It is one of the important management activities i.e.
improvement of staff level. It refers to improving the performances of employees, it can be done
through the increasing the productivity of employees. Andy's Taverna Restaurant hires the best
quality of staff so that they serve the best services to the customers. Improvement of staff level
basically means that the hiring of appropriate number of employees in the restaurants so that
people don't feels so many crowds of staff. And also at the same time the employees are not very
less number that they cannot serve properly food to the customers. Right number of staff is very
important for the restaurants and they should be hiring at the right proportion. It is also
considered that the employees should be trained so that customer didn't face any difficulties in
the restaurant. It helps to give the best experience servicing to the customers.
Rota Management: Rota management is the software that is used by the managers in
daily routine for reducing the stress of scheduling. It was one of the important parts of manager’s
life that makes date to day hectic easier through the use of modern technology. Andy's Taverna
restaurant using this management software for managing staff in a simplest way that helps to
accomplish the entire task within time (Davis Sharma and et. al., 2017). Because managing the
staff is not the easy task, so with the use of new technology managers reduce the stress of
complexity. It’s basically assigning the duty to the staff according to their job. With the help of
the software manager can easily assigning job to the employees so that they know their duties
and responsibilities. It reduces the time and helps to focus on other functions so that restaurants
can achieve their targets and goals. It improves accuracy because the software did not create
wrong assumptions and wrong calculations. It did not create any conflicts because every
employee knows their duties and responsibilities. It secures the data of staff through recording of

data in the cloud. It also reduces paper cost and make environment healthy with less cutting
down of trees. It assigns the name, type of job roles and contact details of the employees.
It can be evaluated from the above discussion that management practices influence the
operations of the restaurant. The proper application of management practices helps to successful
applications in the food service company. It also analyzed that it can be done through to
improving the staff level and rota management that makes easy task. Improving the staff
performance leads to productivity and profitability to the company. With the help of rota
management the managers can perform their duties very effectively and try to focus from the
others functions so that they achieve their targets and goals.
TASK 3
P5. Discuss ethical practices in a specific food service organisation
Ethics are the core values that every organization should adopt for the sustainable growth.
Because ethics are the set of rules and regulations and guidelines that provide directions to the
organization so that they cannot do anything wrong in the company and with their customers.
Every organization has their own set of ethics that they follow in every practice of organization.
It gives the direction to the company that what is right and what is wrong. It is also the CSR
activity that should be done by companies. CSR is the corporate social responsibility that defines
some duties towards societies. It can be e maintaining hygiene in the restaurant and serving best
quality of food and services to the customers. There are many ethical’s practices that are adopted
Andy's Taverna restaurant that are mentioned below:
 Demeanour fair trade: It simply give a meaning that every organization should do fair
trade with their customers. Andy's Taverna restaurant does fair trade with their customers
through giving right quality of foods and beverages. The one of the important agenda of
every organization i.e. to provide fair trade practices so that recognized brand name in the
market. Because unfair trade practices destroy the image and name of restaurant that
decrease the sales and revenue of the restaurant. It is the part of ethical practices of
restaurant that should be e followed and adopted for their sustainable growth in the
market.
 Manufacture organic material: Everybody knows that how restaurants forget their ethics
i.e. to make food and beverages with organic material. Unorganic material can be

hazardous for the health of customers because they are not right. So it is better to prepare
food items with organic material that improve customer’s health. It is the duty of Andy's
Taverna restaurant that day manufacturing food items with organic material that
maintained healthy standards of food. Because it is the responsibility of restaurant that
they focus on health and safety of every customer. It directly e increase the sales and
revenues which helps to sustain the growth of restaurant. Manufacturing food items with
organic material is just not the fundamental duty but also it is CSR activity that should be
performed by the restaurant.
 Enhances the chance of staff retention: Important element that every restaurant
considered during the process of making sustainable growth in the market that is staff
retention. Employee turnover is not good for the reputation of restaurant because it
destroyed brand name of their restaurant in the market. The success and growth of Andy's
Taverna restaurant is depend on the retention of employees in restaurant. Employees are
the human resource that makes food items for the customers that directly satisfies
consumer taste and preferences. They are the person who makes the restaurant growth
and success. So it is very important for the restaurant that they should maintain their
employee turnover ratio (Björk and Kauppinen-Räisänen, 2017). They also focus on the
employee’s retention through various awards and recognition programs so that employs
feels that they are important for the success of restaurant.
From the above discussion it is analyzed that food and service organization must adopt
ethical practices for their growth. With the fair trade practices and manufacturing food items
with organic materials they achieve the target. It not only e boost the productivity but also
encourage the customers to choose their restaurant which directly increase sales and profits.
CONCLUSION
It is concluded from the report that food management organizations should maintained the
hygiene in the restaurants. It is not only the function but also it is the responsibility each and
every restaurant that should be follow by them. This report covers all the factors that influence
the business of food services. It covers the supply chain of food services management that they
apply in the distribution of food items to the customers. There are many principles that should be
adopted by the restaurants in their business which helps to effective manufacturing and
procurement of food items. With the application of analytical tools food service management get

effective support. Every organization has certain management practices that help to achieve their
targets and goals. With the proper application of ethical practices restaurant can maintain their
Goodwill in the market.

REFERENCES
Books and Journals:
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affects travel satisfaction and the overall holiday experience. Scandinavian
Journal of Hospitality and Tourism. 17(1). pp.9-26.
Cheowsuwan, T., Arthan, S. and Tongphet, S., 2017. System Design of Supply Chain
Management and Thai Food Export to Global Market via Electronic Marketing.
International Journal of Modern Education & Computer Science. 9(8).
Davis, C. M. and Kelso, J. M., 2018. Food allergy management. Immunology and Allergy
Clinics. 38(1). pp.53-64.
Edwards, J., and et. al., 2017. Life cycle inventory and mass-balance of municipal food waste
management systems: Decision support methods beyond the waste hierarchy.
Waste Management. 69. pp.577-591.
Esmaeilpour, M., Mohamadi, Z. and Rajabi, A., 2016. Effect of dimensions of service quality on
the brand equity in the fast food industry. Studies in Business and Economics.
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Kumar, P., and et. al., 2017. Aflatoxins: a global concern for food safety, human health and their
management. Frontiers in microbiology. 7. p.2170.
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Rai, P. K., and et. al., 2019. Heavy metals in food crops: Health risks, fate, mechanisms, and
management. Environment International. 125. pp.365-385.
Sharma, A., and et. al., 2017. Food choices and service evaluation under time constraints: the
school lunch environment. International Journal of Contemporary Hospitality
Management.
Yoon, N. H., Yoo, S. and Kwon, S., 2018. Influence of highly accessible urban food
environment on weight management: A qualitative study in Seoul. International
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Zhang, C., and et. al., 2019. A content based literature review on the application of blockchain in
food supply chain management.