Food Service Management: Principles, Approaches, and Practices

This report provides a comprehensive guide to food service management, covering principles, approaches, and practices. It discusses the different food supply chain approaches, procurement strategies, and management tools that can enhance organizational effectiveness. Additionally, it explores the impact of ethical practices on overall business success. The report focuses on The Victoria, a restaurant known for its standard food services, and analyzes its operations in the context of the food industry in the UK economy.

Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Range of different food supply chain approaches within the food service industry,
highlighting critical stakeholders in the process ........................................................................3
Principles of effective procurement and sourcing processes for a food service operation........4
Range of different food supply chain approaches and procurement strategies that can enhance
organisational effectiveness........................................................................................................6
Application of different analytical tools to support effective management strategies................6
Different management practices that support successful business operations in food service
organisations...............................................................................................................................8
Management tools and practices that can support successful business operations in food
service organisations...................................................................................................................9
Ethical practices and the impact these ethical practices have on the overall business success. .9
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food service management is the process which is used by the food industry in order to
provide food and beverages scientifically to the large number of customer. The food industry in
one of the diverse filed which includes the various operational field such as distribution,
certification and packaging of food item, preservation etc. food industry performs one of the vital
function, as they offer the quality of food and services to their potential customer. In order to
vast number of customer the mentioned industry are depend upon the cultivated crops. Through
their artistic and scientific manner these food items are converted into consume goods and
deliver to all the potential customer around the world. In addition to this the mentioned report
will highlight the food industry operations in the UK economy. There are number of food service
area such as dinning hall, cafes, fine dinning restaurants etc. serving their effective services to
the consumer. Moreover, the social life of UK majorly depend on the mentioned industry.
Various data and studies has shown that the mentioned industry will be grown by 20% in 2022 in
compare to 2019 (Thaivalappil, 2018).
The respected report will be conducted on The Victoria, which is known for its standard
food services. In addition to this the mentioned report will analysis the different food supply
chain approaches on the context of the respective food industry. In addition to this various
principles and processes will be further evaluate in the given report. Moreover, the mentioned
report will also discuss the range of different supply chain management practices through which
organisation enhance their practices. Furthermore, various ethical practices will also address in
the mentioned report in the context of mentioned restaurant.
MAIN BODY
Range of different food supply chain approaches within the food service industry, highlighting
critical stakeholders in the process
The food industry sector is the vast performing industry in which various supply chain
approaches are indulged in order to serve the effective services to their customer. Hence, are the
brief discussion of these supply chain approaches.
Fast food and take away
Fast food outlet are the service provider which offer the quick bites services to their
customer. In addition to this customer can also take away their orders by drive through services.

Moreover, and individual can order their their food through mobile phone for home delivery
options.
Pop- up food services
The mentioned food services includes the unique serving food concept in which food
trucks and wheeling carts offer the prepared food item to their customer. The mentioned service
is gaining popularity. As they offers the quick bites to the large number of customer (Hennchen,
2019).
Fine and casual dinning
fine dinning refers to a restaurant which offers the high quality of services to their
customer. Generally these type of restaurant have the diverse menu, luxurious infrastructure and
eye soothing experience. On the other hand casual dinning known as the full service restaurant
which offers budgetary services to their customer.
Themed food services
A themed based restaurant refers to the practices in which particular theme is deployed
by the restaurant owner in order to influence the large number of customer towards tier
operational functions. In regard to this an attractive ambience is developed by the restaurants by
using of unique design and dinning experiences. Themed based restaurants mainly deployed the
unique designing menu and formats, special ingredients and develop the effective technology to
embrace their practises in between their stakeholders.
Principles of effective procurement and sourcing processes for a food service operation
Procurement
Procurement is the process that highlights the buying decision under a specific condition. In
regard to this the mentioned practises indulged with terms and condition, acquiring of good from
the third party in order to perform the effective function in the operational market. In addition to
this The Victorian serves their services in the food industry, which merely based on the quality
of food and services. Therefore, it is essential for the mentioned organisation to focus using the
high quality of raw material according to the government safety standards. In regard to this
below are the techniques that can be address in order to ensure the food quality.
 Supplier quality- the respect business indulged with the number of supplier
thorough which they get the raw material which further converted into the finish
food items and serves to the potential customer. In regard to this the mentioned

organisation food manager need to ensures that the ordered item from the supplier
should be fresh and high quality (Wooten, Lambert,. and Joung, 2018). Through
the use of manager skills, the respected business can eliminate the threat of poor
raw material usage. Hence such practice can assist the organisation to enhance its
goodwill in the operational market.
 Approved supplier list- the mentioned organisation need to adopt the practice in
which a proper food list item will be developed according to the concern restaurant
demand. In addition to this by checking all the food items with the developed list
could assist the organisation to enhance their high standards in their operational
functions.
Sourcing
It is evaluation of the practises that deployed by the organisation in order to enhanced the
effectiveness of task accomplishment. In regard to this thee mentioned organisation the team
need to be developed the policies and standards to save food from their operational functions for
their potential buyer. It will assist the organisation to improvise their food menu by healthy food
items.
 Value of money- The mentioned restaurant have the responsibility to offer the value to
their customer which justified their food item prices. In addition to this the management
of mentioned organisation need to focus on the effective process pathway in order to right
amount of food item according to their customer need. Moreover, the manager of
respected business should have to implement effective tools and techniques which
facilitate them in order to perform the mentioned functions more effectively. It assist
them to manage the financial transaction more potentially (Hwang, and Kim, 2019).
 Scale in offer- The mentioned organisation perform their functions in the highly
competitive market. Hence, in order to get the competitive advantage in the operational
market it is essential for the for the management to develop the effective relationship with
their customer. By initiating such HR practice could assist the organisation to get the raw
material on a more justified price in compare to their competitors. By quoting the
justified price on the ordered product will surely facilitate the organisation to provides
more value to their customer by offering the justified price.

Range of different food supply chain approaches and procurement strategies that can enhance
organisational effectiveness
There are vast number of food supply chain approaches and procurement strategies that
can be use by the organisation to perform their operational functions more effectively. These
approaches have the potential to improvise the organisation functions as well as enhance their
productivity according to their derived goal. Moreover through these approaches the mentioned
business can easily get the competitive advantage by embracing it operational functions. In
addition to this by the use of effective supply chain structure and tactics the mentioned business
can enhance their sales as well as can built the strong relation with their customer as well as
suppliers. Moreover, it will reduce the operational cost and developed the more effective
operational pathway by eliminating the common barriers from the operational functions (Neto,
and Gama Caldas, 2018).
Application of different analytical tools to support effective management strategies
Analytical tools plays one of the vial role in the organisation as it highlight the management
operations. In addition to this it evaluate the strength as well as weaknesses on the context of the
organisation practises.
Swot analysis
Strength
 Goodwill- the mentioned organisation
developed the renowned name in the
food industry by offering the home
based food item to their customer with
great ambience.
 Management- The mentioned
organisation has the highly trained staff
that assist the mentioned company
business by delivering of high quality
services to customer as well as manage
the operational working more
effectively (Liu, and Tse, 2018).
Weaknesses
 advertisement- In comapre to its
competitors move the mentioned
organisation invest low investment,
which is one of the major weakness for
the company.

Opportunity
 enhance digital marketing- by
deploying the good investment in the
digital marketing can assist the
organisation to cater the more
audiences through effective
advertisement practices.
Threat
Brexit is conclude as one of the major threat
for the mentioned organisation such as
importing the raw metrical from other
European region.
Porter's Four Corners:
Drivers:
The mentioned practice will assist The respected organisation in order to gain the reliable
insights of its competitors. Thorough such process The Victorian can easily adopt reliable
changes that can assist them to better perform their operational functions in the competitive
market. Moreover by analysing its competitors moves and strategies, he respected organisation
can develop the more effective organisational structure. In addition to this by the development of
realistic financial goal according to the company functions will surely gives the advantage to
better perform their task in the performing industry.
Management Assumptions:
By the help of effective management practises the respected organisation can took more
effective strategic decisions. Moreover, through conducting of marketing strategies will provide
the overview in regard to the performing industry as well also offers the reliable insights and
information regard to their competitor moves. By addressing the past activities and future plan
could assist the organisation in the development of more intrinsic growth and development plan
according to the organisation need. In regard to this the mentioned business need to deploy the
training to its team members, skill development program, financial strength will helps the
respected organisation to perform effectively in the competitive industry.
Strategy:
An ideal strategy is must needed for every organisation that need to perform more
strategically in the operational market. Hence, by evaluating its current strategy according to the
market needs and demand will assist the organisation in prevailing innovation and strategic
changes in their concern market. In addition to this the mentioned organisation should be more

focused on building the relationship with its stakeholders. Through such process the operational
activity could be extent to more productive and innovative that ultimately delivers the
competitive advantage.
Capabilities:
By the mentioned pratic the mentioned organisation can segment their competitors more
logically. By getting the industry insights, the mentioned organisation can deploy these
information in it operational activity. In regard to this thorugh the analytical tools its competitors
strength and weaknesses can be evaluated and further can be used in order to develop the smart
moves. Hence, such practises could be converted into the reliable asset for the respected business
(Wood, 2018).
Different management practices that support successful business operations in food service
organisations
Management practises plays one of the vital role for the mentioned organisation to
enhance its business operations in the operational market. By the effective management practices
the mentioned business can easily enhance their productivity as well as customer retention
towards the business functions.
Management of human and capital resources:
The food industry success are majorly depend upon the outcome of the employee and their
activities in the organisation functions. In regard to this in order to archive the grater goals in the
organisation functions. Hence the mentioned organisation need to deploy the consistent training
programs to all their employees in order improvise their skills. In addition to this it assist the
organisation to better swerve to their customer and provides them better dinning experience.
Skill assessment and development:
The mentioned organisation need to fulfil the gap of skill lacking from their operational
functions in order to enhance their market share. Hence, it is necessary to identities those
employed that are lacking with a skills. Therefore, through deploying the effective skill
development program, these barriers can be sought out more effectively.
Resources and property maintenance process:
To perform the effective function in he food industry it is mandatory to maintain the
property and employee engagement strategically. Hence, through the adoption of maintenance

practices and techniques the mentioned business can conduct its operational functions in a cost
effective manner.
Management tools and practices that can support successful business operations in food service
organisations
The respected organisation perform their operational functions in the highly competitive
market. Hence in order to get the competitive advantage its important to adopt the effective
management tools and techniques according to the organisation functions. In agreed to this by
the development of proper budgeting plan and employee training programs could assist the
organisation improvise the the business functions as well as can offers the more specific financial
information. Moreover the mentioned business can deploy the effective communication path plan
in their function through which strong relationship with their stakeholders can be build up. In
addition to this by maintain the food cost, offering highly hygiene and quality dishes can support
the mentioned business to get the more success In their business.
Ethical practices and the impact these ethical practices have on the overall business success
The business functions in the food industry has rapidly changed in the past year. In
addition to this various environmental policies are also deployed by the governments in regard to
deploying the ethical functions in the economy. Hence, in order to perform the effective
functions and success the mentioned organisation need to adopt the below practises.
Environmental awareness in food services:
Environmental awareness is one of the major concern which need to adhere by the companies in
order to develop the ethical practises in their operational functions. In addition to this The
Victoria need to improvise and should adopt the more sustainable practices in their operational
functions. In regard to this the mentioned business need to make sure that they have the effective
solutions for the plastic disposals. Moreover, they need to develop the waste management in
order to decrease the land filling by the toxic wastes. In addition to this the mentioned business
need to adhere the water management practises during their food production activity.
Corporate Social Responsibility:
The corporate social responsibility are the practises that highlight the self regulated
business model in which organisation adopt the practises to develop the effective relation with
their stakeholders. In regard to the mentioned business need to focus on development of fair
trade and transparent business policies with all its stakeholders. Moreover, the mentioned

organisation should participate in more social cause programs in regard to the food banks. I
addition to this the mentioned organisation need to focus on deploying the ethical employee
policies in their operational function to create the positive working environment. Hence, these
ethical practises will assist the organisation to develop the strong brand image as well as offers
the more stable pathway to develop long term sustainability (Nigg, 2021).
Various ethical and the impact they have on overall business success
The Victoria perform their operational function in the London in which they are offering
the high quality services to their customer. Moreover, the mentioned organisation also performs
the ethical services in their business operations by building of strong relation with their
customer, employee as well as follows the government guidelines in order to offer the effective
services to their customer. In addition the ethical policies and prwtices plays one of the vital role
in the orgnisaiton funcitons. Hence, by adherig thse effectvie plocoies in the operations can
provides the various benefits such as society influence, government support as well as more
sustainable enviromental praticses. Therefore, by improving the ethical practices in the
organisation functions can assit the mentioned business in order to get the competitive
advantage. In regard the respected business need to adhere their customer by offering them fair
and extraordinary services. In addition the Victorian need to focus on the legislation that
associated directly with the customer health. They need to ensures that all the products that
offering to their customer are high in quality and maintain complete hygiene. By the adoption of
above practises will surely enhance the stakeholder relation which directly will reflect on
organisation revenue.
Critically analyse various ethical practices in specific food service organisation and their impact
on the organisation’s business objectives overall
All the businesses which performs their operational functions in the mentioned industry
need to address the ethical practices more seriously according to the developed standards. It is
essential for the organisation that performs Their operations in the food industry focuses on 5
ethical practises such as beneficence, nonmalefinencne, informed consent, truthfulness and
confidentially. Moreover, the restaurant business need to ensure that all their operaitnal acvitvity
should conduct by trnapsrant plocies in which all the rules and regualtion are cleralrly spepcfied
to all the interestd enentity in regard to the mentioned business functions. Thorugh such process
the mentioned busines can attract the right pool of talent as an employee for their business

functions. In addition to this the respected organisation need to work on cudtomer loyalty
bytaking their feedbacks timely and condiered them in its future practises.
CONCLUSION
From the analysis of above report it is clearly stated that the food industry is the inclusion
of vast variety of operational functions which not only offers the high quality of food items to
their customer but also provides the job opportunities to large number of individual. In addition
to this the respected report highlighted the various ethical practises that can be considered by the
restaurants in order to develop the more effective stakeholder relationship. Moreover the report
also discussed the environmental ethical practises that adopted by the concern industry to
enhance their business.

REFERENCES
Books and Journals
Thaivalappil, 2018. A systematic review and thematic synthesis of qualitative research studies on
factors affecting safe food handling at retail and food service. Food control, 89, pp.97-
107.
Hennchen, 2019. Knowing the kitchen: Applying practice theory to issues of food waste in the
food service sector. Journal of Cleaner Production, 225, pp.675-683.
Wooten, Lambert,. and Joung, 2018. Evaluation of students’ satisfaction with three all-you-can-
eat university dining facilities. Journal of Foodservice Business Research, 21(5),
pp.539-552.
Hwang, and Kim, 2019. Consequences of a green image of drone food delivery services: The
moderating role of gender and age. Business Strategy and the Environment, 28(5),
pp.872-884.
Neto, and Gama Caldas, 2018. The use of green criteria in the public procurement of food
products and catering services: a review of EU schemes. Environment, development and
sustainability, 20(5), pp.1905-1933.
Liu, and Tse, 2018. Exploring factors on customers’ restaurant choice: an analysis of restaurant
attributes. British Food Journal.
Wood, 2018. Strategic questions in food and beverage management. Routledge.
Nigg, 2021. The Intersection of Healthcare and Hospitality: Exploring Foodservice Satisfaction
in Long-Term Care Residents (Doctoral dissertation, Iowa State University).