Food Service Management: Principles, Approaches, and Management Practices

This report discusses the principles and approaches of food service management, important stakeholders, procurement and sourcing processes, analytical tools, and management practices for successful business. It also evaluates the impact of ethical practices on organizational success and provides recommendations for improvement.

Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................2
MAIN BODY..................................................................................................................................2
Various kinds of food services....................................................................................................2
Approaches to the range of Food supply chain...........................................................................3
Important stakeholders.................................................................................................................4
Principles of procurement and sourcing processes for Food Service Company.........................4
Food Supply Chain approaches and procurement strategies that helps in improving
organizational effectiveness.........................................................................................................5
Analytical tools............................................................................................................................5
Different management Practices for successful business............................................................7
Critical evaluation of the tools and practices of management.....................................................8
Discuss and analyze the Impact of ethical practices on organizational success..........................8
Recommendations to help management practices.......................................................................9
Ethical practices and their impact on business objectives...........................................................9
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10
Books and Journal......................................................................................................................10

INTRODUCTION
Food Service management refers to a method in which an organization is involved in the
business of providing food and beverages to the large number of people (Rojas and Leiva, 2016).
These organization has a name to enhance their reach towards the large number of customers so
that they can be able to provide best quality of food in effective cost to their customers. In order
to discuss food service management nutshell London restaurant is considered which is situated in
London. This report contains a proper discussion about the food supply chain management and
the important stakeholders of the company and various principles of sourcing and procurement
of resources in the restaurant. There are various analytical tools that are used by management to
support their strategies and different management practices helps the restaurant to have a proper
food service management in the restaurant which is also a part of this report. Further this report
has various ethical practices that are required to be followed by the restaurant and various
recommendations have been made to nutshell London to enhance their business operations.
MAIN BODY
Various kinds of food services
There are so many types of food services that are required to be provided by restaurant to attract
more and more customers towards them that are given below
Casual dining. Casual dining is a type of dining facilities which helps to provide comfortable
environment to the customers with affordable menu. This type of restaurants have a fun loving
atmosphere with affordable rates and nutshell London also provides for the facility of casual
dining to their customers.
Pop up services. Popup services has an aim to provide there guest different variety of foods and
restaurant services and operates on temporary basis. They generally provides counter services
food stands and food truck services.
Fine dining there are so many restaurants who provides good quality of food and are considered
for their high class and fine dining. The most common examples of fine dining are the Gordon
Ramsay Chelsea and many more.

Conferences and events. There are several times in which business organizations and their
meetings conferences and various events for the employees in the restaurant which requires a
proper system to serve food to them (Amicarelli, Bux and Lagioia, 2020). It is because it is
considered as another type of food services. Nutshell London also provides conferences and
events services at their restaurants.
Approaches to the range of Food supply chain
Food supply chain is a wide process which starts from the first step to acquire raw
materials from the best suppliers and ends till it delivers and served to the guest in the restaurant.
In case of restaurants they always have a focus to provide effective and best quality of food. In
case of national London the company has a complete focus to provide good health to their
customers and secure their raw materials directly from the farmers so that they can be able to
acquire fresh resources for their food. Acquiring and procuring raw materials directly from the
farmers not only helps the company to provide best services to the customer but also helps them
to manage their supply chain by removing mediators. Management of a supply chain is a very
typical process which requires several intermediaries and proper and systematic approach is
required to be followed to convert the raw material in the food effectively. The restaurant should
take care that the process of supply chain does not take lots of time as it can affect their
profitability. To have an effective food supply chain there are various approaches and strategies
that can be used by a nutshell London and are explained below
Pull food supply chain: According to this strategy Nutshell London start their controlling
system when they get orders from the customers and have enough time to acquire required
resources for the orders to be delivered (Ndraha, Sung and Hsiao, 2019). This strategy of full
food supply chain helps the organization to manage their stocks and reduce the risk of storing
accessories stocks.
Push food supply chain: In this kind of food supply chain business is required to determine the
demand of the product in the market which pushes the organization to buy the product. The main
advantage of this strategy to be used by restaurant is that it provides a proper inventory stock to
them so that they can be able to provide effective supplies to their customers.
Apart from this there is also some of the three approaches that can be used and connected with
the food supply chain that are explained below:

Shorter. In this kind of food supply chain there are generally less number of people involved as
compared to longer supply chain
Longer. In this kind of supply chain there are generally so many people included in supply food.
Important stakeholders
In case of restaurants like nutshell London there are various important stakeholders that are
discussed below:
Producers. They are the people who produces the raw materials and are considered as the most
important stakeholder for a restaurant business. They are farmers and restaurant companies
required to have good relations with them to provide quality food to their customers.
Processor. It is essential in this technical to process the food to preserve it from being damaged
(Ndraha, Sung and Hsiao, 2019). It helps the food to be safe and secure and is considered as the
first stage to make the food ready for the customers.
Storage and transportation. In this step food which has been purchased from the producers are
to be transported to the restaurant so that they can be provided to the end consumers.
Retailers. Retailers are the business organizations were directly connected to the customers and
understand the needs and wants of customers effectively. In case of food service management the
online food providing company can be considered as the retailers who helps nutshell London to
provide good quality foods to the customers.
Customers. They are the end users and considered as the most important stakeholders for the
business as they are the only one who is providing profitability to the business. That is the reason
nutshell London is required to take care of their customers to enhance their performance.
Principles of procurement and sourcing processes for Food Service Company
There are various principles which helps in the food service operations to procure and sourcing
processes for the purpose of food service operations (Dabija, Bejan and Tipi, 2018). In case of
procurement it refers to the task of buying products and services from the market and identifying
the various legal policies that are applicable. There are various principles of procurement that
will help nutshell London in various manner and are provided below

Accountability. The person who is responsible in procurement in case of nutshell London
should have a duty to analyze the risk that is related to the procurement and is accountable for
the same.
Value for money. Nutshell London should have an effective procurement team who understands
the value for the money and analyze every point like quality cost and sustainability.
Effectiveness the effectiveness of the quality of goods that has been procured should be
identified by the procurement team of the nutshell London.
Best total value. It has been observed with the natural London that they always have their focus
to provide best total value to their customers and achieve best total value from their suppliers.
Their procurement team always focus to have effective supplies which will help them to provide
best value to their customers.
Honest ethical and failings. The procurement team of the nutshell London is responsible and
should take care that they have an honest ethical and fair deal with the suppliers to work
smoothly in the market.
Competitions and collaborations. In order to face high competition in the market nutshell
London should have affective relation with their suppliers and customers for which procurement
team is responsible and accountable.
Food Supply Chain approaches and procurement strategies that helps in improving
organizational effectiveness.
It is essential for natural London to use effective supply chain approaches in the company so that
they can have smooth working of the organization. The supply chain approach has been decided
according to the size of the restaurant and a right approach will help them to attain effectiveness
in the organization. The company should also take care about their procurement strategies so that
they can be able to achieve success in the market by procuring effective resources and gain
competitive advantage.
Analytical tools
There are various types of analytical tools which has been used by management to
formulate effective strategies (Painter, Thondhlana and Kua, 2016). SWOT analysis and pestle

analysis is used by a company for analyzing their internal as well as external environment and
their impact on the business. These two analytical tools are explained below in context of
nutshell London:
Strengths
 Nutshell London has effective
environment to attract and retain their
customers in the restaurant
 Nutshell London provide good quality
of food to their customers and are
famous for their effective services also.
Weaknesses
 Employees of the company works with
less efficiency in the company.
 The performance of the employees are
also not measured and monitored by the
management
Opportunities
 High demand of food service outlets in
London which is an opportunity for a
nutshell London
Threats
 Covid-19 is a threat for food and
beverage industry.
PESTLE Analysis
Political Factors: Due to Brexit the organization is facing different kind of problems in context
of stability of the political authority. Modification in rules and regulations create impact on the
supply chain of the organization so it create youth impact on the organization performance
Economic Factors: Due to covid-19 pandemic the economic condition of the United Kingdom
has been affected so it is become very essential for the organization to retain their customer
towards the organization. That is why the organization is providing their products in a portable
price so that they can maintain their productivity in the Marketplace
Social Factors: Modification in the demands requirement of the customer create impact on the
organization. After covid-19 pandemic the individuals become much aware about the food safety
and security so it is become very important for the organization to maintain hygiene environment
and their outlets in order to retain more customer towards the company

Technological Factors: In order to improve their efficiency and productivity it is very important
for the organization to adapt effective Technology so that they can provide amended services to
their customer (Mehrolia, Alagarsamy and Solaikutty, 2021). In order to attract more customers
towards the company the organization is using online platform so that they can grab more
opportunities
Legal Factors: It is very important for the organization to follow appropriate rules and
regulations that are formulated by the political authority of the United Kingdom in context of
employees and customer’s safety and according to the consumer act and many more so that they
can effectively operate their activities in an appropriate manner
Environmental factors: After covid-19 pandemic and different kind of diseases and problems it
is become very important for the organization to adopt the strategies that is beneficial for the
environmental in order to overcome the pollution as well as the problems which is associated to
the environment
Different management Practices for successful business.
It is essential to identify various management functions which helps nutshell London to enhance
their productivity in effective manner. Several management practices which helps nutshell
London are given below
Cost management. It is a kind of management practice in which management identify the cost
of goods and services that are provided to the customers and decide their prices accordingly. The
management of nutshell London uses effective management practices to manage their cost so
that they can be able to provide affordable prices to their customers.
Human resource management. It is a management practice which is responsible for the hiring
recruiting and selection of employees and includes providing of training and development to
them. Human resource management plays a very important role especially in a restaurant
business as food service is completely depend on the human resource of the organization.
Marketing management. Marketing management does not only provides advertisement services
to the company but also is a department which is directly connected with the needs and wants of
the customers in the market. Marketing management helps nutshell London to use various digital

platforms to attract their customers an effective manner and use various strategies to enhance
their sales and brand positioning in the market.
Critical evaluation of the tools and practices of management
Understanding the strengths and weaknesses of nutshell London will help the company to take
effective decisions and identify the opportunities and threats that are available in the market for
them (Orynycz, Tucki and Prystasz, 2020). Pestle analysis along with SWOT analysis helps to
analyze various external factors which can have either positive or negative impact on the
business of the nutshell London. They are the tools of the management which helps them to
analyze internal as well as external environment of the business. The management practices like
marketing management human resource management and many more helps the restaurant to
effectively manage the operations of the business and offer according to the needs and wants of
the customers. This functions also helps the company to establish good brand image and increase
their market share.
Discuss and analyze the Impact of ethical practices on organizational success
It is very essential for a business organisation to have more moral and ethical values so that they
can be worked in effective manner. Ethics helps in organisation to work in a morally right
manner and in case of nutshell London the restaurant also follows various business ethics. To
provide best and effective services to their customers there are various business ethics that that
has been developed by the company to maintain your respect and positive relation with their
customers. Various methods that has been considered by a nutshell London are given below
 The first ethic of the companies to treat their shareholders in a fair manner.
Employees, suppliers and customers are the most important part of the restaurant
and should be treated with proper fairness which will help the restaurant to
establish positive and strong brand image.
 Principle of transparency should also be followed in the restaurant in which
business should have a proper and transparent management to motivate their
employees in the organisation so that they can be able to work in effective
manner.
 Being a part of a restaurant business it is essential for nutshell London to keep
their data and information of the customers private and save with them which will

help them to build trust of the customers on the company.
 The company should also take care of the environment and work in a sustainable
manner (Ojha, Bußler and Schlüter, 2020). The resources which are used in the
company on natural resources and they should aware to take effective usage of the
resources.
Recommendations to help management practices
In order to have effective management practices nutshell London is recommended various points
that are given below
 Human resource department of the company should have a proper test for their
employees after they provide training to them so that their real performances can
be identified.
 The restaurant should identify the class of their customers to provide cost efficient
products to them so that they can be attracted towards the restaurant.
 A proper research should be conducted to analyse the needs and wants of the
customers to provide effective qualities in food services and also have a check on
the strategy of the competitors.
Ethical practices and their impact on business objectives
There are so many ethical practices that has been followed by a nutshell London in their
company. Nutshell London has ethics to serve their customers in proper way so that they can be
able to achieve their objectives of sales and have proper strategies to satisfy their stakeholders so
that they can be able to get various opportunities in the market. They always work in ethical
manner so that they can create a positive image in the mind of their customers. The company has
the most important it is to provide quality food to their customers and taking care of their health
and hygiene (Ojha, Bußler and Schlüter, 2020). These ethics of the company nutshell London
will help them to enhance their loyal customers and develop the trust of the customers on the
company.
CONCLUSION
From the above discussion it has been concluded that food service management is an
important process for a restaurant business as it helps in providing effective services to the
customers. There are various approaches that has been used in the process of food service

management which includes identification of stakeholders and the business. This in valuation
also includes SWOT analysis and pestle analysis of the business to formulate effective strategies
for restaurant. The ethical values and practices in restaurants will help the management to
effectively manage the operations in the food services and achieve the objectives of the business.

REFERENCES
Books and Journal
Amicarelli, V., Bux, C. and Lagioia, G., 2020. How to measure food loss and waste? A material
flow analysis application. British Food Journal.
Dabija, D.C., Bejan, B.M. and Tipi, N., 2018. Generation X versus millennials communication
behavior
Mehrolia, S., Alagarsamy, S. and Solaikutty, V.M., 2021. Customers response to online food
delivery services during COVID‐19 outbreak using binary logistic
regression. International journal of consumer studies, 45(3), pp.396-408.
Ndraha, N., Sung, W.C. and Hsiao, H.I., 2019. Evaluation of the cold chain management options
to preserve the shelf life of frozen shrimps: A case study in the home delivery services in
Taiwan. Journal of food engineering, 242, pp.21-30.
Ndraha, N., Sung, W.C. and Hsiao, H.I., 2019. Evaluation of the cold chain management options
to preserve the shelf life of frozen shrimps: A case study in the home delivery services in
Taiwan. Journal of food engineering, 242, pp.21-30.
Ojha, S., Bußler, S. and Schlüter, O.K., 2020. Food waste valorisation and circular economy
concepts in insect production and processing. Waste Management, 118, pp.600-609.
Orynycz, O., Tucki, K. and Prystasz, M., 2020. Implementation of lean management as a tool for
decrease of energy consumption and CO2 emissions in the fast food
restaurant. Energies, 13(5), p.1184.
Painter, K., Thondhlana, G. and Kua, H.W., 2016. Food waste generation and potential
interventions at Rhodes University, South Africa. Waste Management, 56, pp.491-497.
Rojas, F. and Leiva, V., 2016. Inventory management in food companies with statistically
dependent demand. Academia Revista Latinoamerican