Food Service Management: Practices, Alternatives, Solutions, Recommendations
Verified
Added on  2023/06/18
|8
|1935
|54
AI Summary
This report evaluates management practices, alternatives, solutions, and recommendations for food service management. It covers topics such as performance review techniques, benchmarking, balanced scorecard, SMART planning, and more. The report also discusses the challenges faced by the organisation and provides recommendations to address them.
Contribute Materials
Your contribution can guide someone’s learning journey. Share your
documents today.
Food Service Management
Secure Best Marks with AI Grader
Need help grading? Try our AI Grader for instant feedback on your assignments.
Table of Contents INTRODUCTION..........................................................................................................................3 MAIN BODY...................................................................................................................................3 Management practices within a specific food service operation.................................................3 Recommend and produce management alternatives to improve performances..........................4 Appropriate management solutions to address shortcomings.....................................................5 Recommendations to resolve organisational challenges.............................................................6 CONCLUSION...............................................................................................................................6 REFERNCES:..................................................................................................................................7 Books and Journals:....................................................................................................................7 Online..........................................................................................................................................8
INTRODUCTION Food service management is a broad tern and includes operations, menu planning, revenuemanagement,marketing,humanresources, training,merchandising,andcustomer service(Cousins and et.al., 2019). Business development of Steak and Co. is formulated in this report. There is discussion related to management practices in food service industry. The recommendations related to improvement in performance. There are various shortcoming in the operations so the report discussed some recommendations for improvement. After that there are recommendations to solve the organisational challenges related to measurement tools that help to monitor the performance of the restaurant. MAIN BODY Management practices within a specific food service operation Management plays a vital role in success of an organisation. It is seen that are number of techniques and practices that must be followed by Steak and Co. in order to operation effectively (Martin-Rios and et.al., 2018). These are the practices that are helpful for the managers and help them to bring innovation. The best practices that are adopted by Steak and Co. are discussed below: Focus on what you can control:The process of food service management is so complex and wide. The business can not control each and every thing. So, Steak and Co. focuses on the points that are in their control such as providing training to the staff members and providing quality food to customers. It helps to enhance their performance. Practicehabitual consistency:The business organisation that is consistent is able to achieve success. In relation to Steak and Co. the business sets the goals and follow the same in order to set a positive image in the mind of customers(Filimonau and Delysia, 2019). It is seen that there are various issues that are faced by employees, but by being consistent the business is able to solve them. Continuous improvement is key:One of the reason that assist Steak and Co. to attain success is continuous improvement. They analyse the market trends as well as take feedback of customers (7 best practices for foodservice teams, 2016). All this helps them serve the customers with innovative food products so that they are attracted towards the organisation and achieve success.
Serve better:It is necessary to note that the business organisation to serve bets to customers(Zanin and et.al., 2017). It is important for the Steak and Co. to serve the customers in an effective manner so that they become loyal for the company. It is beneficial to serve the customers with best. The various performance review techniques are as follows: ï‚·The concept of mystery guest helps the restaurant to know about their position and real feedback of the guest. They are able to know the points of strengths and weakness. ï‚·Inspection also helps the restaurant to know about the things that are going wrong. Each and every thing such as rooms, meetings, staff, food and beverage is being analysed (Tonini, Albizzati and Astrup, 2018). ï‚·The environmental check officers check the ways restaurant is protecting environment, using resources and dealing with health issues. ï‚·Audit is also done of regular basis and it helps to formulate reports and know about proper food safety practices, due diligence and the policies and procedures used. Recommend and produce management alternatives to improve performances It is necessary to note that each and every business organisation wants to enhance the performance. The ways used by Steak and Co. in order to improvise the performance are as follows: Analysing the problem and solving the same:It is seen that there are number of issues that are faced by the restaurant. So to improve the performance their is need of problem solving plan so that there are smooth operation in the organisation(Papa and et.al.,2018). It helps the business to work effectively and efficiently and get best results. The steps followed in order to solve the problem are discussed below: 1.Identify problem 2.Analyse the root cause 3.Brainstorming in order to find the solution 4.Select best solution 5.Implement the same and check the benefits. Benchmarking:It is another way of improving the performance of the business. For this Steak and Co. compares their own performance with that of competitors in the industry(Hong, Zhang and Ding, 2018). It helps the organisation to know their performance and improve it.
Paraphrase This Document
Need a fresh take? Get an instant paraphrase of this document with our AI Paraphraser
Balanced Scorecard:It is a strategic management tool that is used by the organisation uses is order to communicate effectively, match the work with the strategy , Set priorities and make efforts to achieve them. In the end monitoring the performance is also helpful for the organisation. Overall this helps to enhance the performance of the employees and of the overall organisation. ImplementationPlan: Planning plays a vital role in the organisation to achieve success. It is seen that implementation plays essential role as all the plans are executed in this step (McLellan and et.al., 2018). Steak and Co. uses implementation plan in order to achieve the success and improve the overall performance. The implementation plan helps to work according to the strategies and achieve them achieve the goals and objectives successfully. Appropriate management solutions to address shortcomings If a business organisation faces shortcomings and are unable to achieve the goals and objectives. Then, they must work on the shortcoming and try to form effective strategies. This will help the business organisation to achieve success and growth. The management of Steak and Co. uses various solution so that they can come out of the situation and achieve goals and objectives effectively. The management solutions are as follows: SMART Planning:It is necessary for business organisation to formulate specific, measurable, attainable, relevant and time-based objectives that they can achieve and will lead to success of business organisation. Performance management:It is seen that Steak and Co. assigns work to the employees and them check their performance(Zaid, Jaaron and Bon, 2018). They reward the employees for their good performance as well as provide them training in case of requirement. It helps the company to operate in an effective manner. Change management:There are certain steps that are followed by Steak and Co. to manage change. It is seen that to overcome the challenges and to find solution of shortcoming there is need by the organisation to make some changes(Saeed and et.al., 2019). It will help the restaurant to implement changes in an effective manner and achieve success. Setting standard of performance:The business organisation is able to address the shortcoming by setting standards and working hard to achieve them. It will help the business to overcome the challenges and achieve the task as per the standards.
Recommendations to resolve organisational challenges Challenges are part of organisational functioning. As the world is dynamic and that is the reasontheorganisationfacevariouschallengeswhentheyareunabletodealwiththe environmental changes(Lin and et.al., 2018). It is important to solve those organisational challenges. The various strategies that are adopted by Steak and Co. are as follows: ï‚·Use matrices and know about the weakness and strength. Along with that set goals that are achievable and will work on them. ï‚·They must use latest ways of marketing and attracting customers it will help them achieve success. ï‚·Human resource management should hire talented employees, provide them training and solve the issues faced by them. ï‚·Work according to the changes in the situation and adopt SMART strategies so the the company is able to achieve goals and objectives effectively. CONCLUSION From the above discussion it is analysed that a business organisation must manage all the processes in an effective manner so as to achieve goals and objectives effectively. In this report management practices related to food service operations are evaluated. Afterwards, the ways through which business organisation can improve the performance are discussed. Effective management solutions and identified as they help to solve the business problems faced by the organisation.Toaddresstheshortcomingshelpthebusinessorganisationtomanagethe performance. In the end there are recommendations that will help to monitor and improve performance.
REFERNCES: Books and Journals: Cousins and et.al., 2019. Food and beverage operations and management. Filimonau, V. and Delysia, A., 2019. Food waste management in hospitality operations: A critical review.Tourism management,71, pp.234-245. Hong, J., Zhang, Y. and Ding, M., 2018. Sustainable supply chain management practices, supply chaindynamiccapabilities,andenterpriseperformance.Journalofcleaner production,172, pp.3508-3519. Lin and et.al., 2018. Improving the sustainability of organic waste management practices in the food-energy-waternexus:Acomparativereviewofanaerobicdigestionand composting.Renewable and Sustainable Energy Reviews,89, pp.151-167. Martin-Riosandet.al.,2018.Foodwastemanagementinnovationsinthefoodservice industry.Waste management,79, pp.196-206. McLellan and et.al., 2018. The nitrogen balancing act: tracking the environmental performance of food production.Bioscience,68(3), pp.194-203. Papa and et.al.,2018. Improving innovation performance through knowledge acquisition: the moderatingroleofemployeeretentionandhumanresourcemanagement practices.Journal of Knowledge Management. Saeed and et.al., 2019. Promoting employee's proenvironmental behavior through green human resource management practices.Corporate Social Responsibility and Environmental Management,26(2), pp.424-438. Tonini, D., Albizzati, P. F. and Astrup, T. F., 2018. Environmental impacts of food waste: Learnings and challenges from a case study on UK.Waste Management,76, pp.744- 766. Zaid, A. A., Jaaron, A. A. and Bon, A. T., 2018. The impact of green human resource management and green supply chain management practices on sustainable performance: An empirical study.Journal of cleaner production,204, pp.965-979. Zanin and et.al., 2017. Knowledge, attitudes and practices of food handlers in food safety: An integrative review.Food Research International,100, pp.53-62.
Secure Best Marks with AI Grader
Need help grading? Try our AI Grader for instant feedback on your assignments.