Food Service Management in Sultan Restaurant: Strategies & Ethics

This report provides a comprehensive analysis of food service management at Sultan Restaurant in London, focusing on various aspects such as the food supply chain, procurement processes, marketing strategies, ethical practices, and overall performance. It identifies key stakeholders in the food ...Read More

Food Service Management (BB)

TABLE OF CONTENT
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
LO1..................................................................................................................................................3
P1 Understanding the different range of food supply chain in the food industry along with the
stakeholders.................................................................................................................................3
P2 Analysing the principles of efficient procurement and sourcing process under the food
service management.....................................................................................................................4
LO2..................................................................................................................................................5
P3 Tools that has been adopted by the sultan restaurant in order to support their marketing
strategies and operations management........................................................................................5
P4 Evaluating the Different management practices that helps in the success of the food
organization and provides support to the operation management...............................................6
LO3..................................................................................................................................................7
P5 Ethical practice in Sultan restaurant London and the impact on overall success:..................7
M3 analysis of various business ethic and practice in food service business:.............................8
D3 critical analysis of the ethical practice and impact on the business objectives:....................8
LO4..................................................................................................................................................8
P6 assessment of management practice in business operations with performance review
techniques:...................................................................................................................................8
M4 Devise of management solution to address the challenges of the business organization:....9
P7 recommendation to improve the performance:.....................................................................10
D4 justification and recommendation to improve the performance with measurement tools:..10
CONCLUSION..............................................................................................................................11
REFERENCES................................................................................................................................1

INTRODUCTION
Food service management refers to the complete planning and organizing of delivering
the food to the customers. The food service management involves certain guidelines and
principles that must be followed in order to manage the service of the food. These principles
ensure the quality of the food along with the hygiene. The food service management also focuses
on managing the cost of food by using cost effective techniques in order to make and deliver the
food. Overall food service management is the complete management of making and delivering
the food along with performing the set standard of the service. This report will illustrate the
concept of food service management. There are different sources and operations management
strategies under the food management.
The report is going to illustrate all of these. Apart from this, the report will describe the
importance of FSM and the ways through which it can be improved in more effective manner.
Sultan restaurant llford in London is one of the biggest restaurant that has adopted the effective
food service management. The organization is providing the fine dining services along with
number of dishes to the customers. The report is going to highlight the food service maangement
of the Sultan restaurant.
MAIN BODY
LO1
P1 Understanding the different range of food supply chain in the food industry along with the
stakeholders
The food chain goes through certain steps and finally delivers to the consumers. In
different steps of food chain there re different stakeholders are involves. These stakeholders play
the main part in managing the supply chain of the food. The stakeholders that are involves in the
food supply chain are the farmers, wholesaler, retailer and the consumers. Al of them plays the
different role in managing the food chain. (Onwangprem, 2020) The consumer is the final
stakeholder for whom this chain is started. Here are the different range of supply chain along
with the stakeholders of Sultan restaurant:

Farmers- The farmers are the topmost stakeholder in the food supply chain as the chain starts
from them. The farmers grow the crops that are required in order to make the food. The farmers
use that method of growing the crops that ensures the good fertility of the crops. Chosen food
organization approached those farmers who are using cost effective technique In terms of
producing the crops. The farmers are the starting point of the supplier chain.
Processing- This step involves the transformation of plants and animals in that form so, they can
be eaten. This process involves conversion of raw materials in such manner so the food can be
prepared.
Distributing- This step refers to distributing the food to the different wholesalers of the food
industry. So, they can deliver the food to the retailers. The wholesaler has been considered as one
of the stakeholder. The wholesaler makes sure that they have effective stock of food.
(Drummond and Brefere, 2021). The sultan restaurant has approached those distributors who
kept high inventory and maintains the safety of the food.
Retailer- The organization is itself performing the role of retailer. They are delivering food to
their customer in order to make them satisfy. It has been found from various source that, the
restaurant has been proven efficient in terms of proving food services to the customers. They
ensure the food safety management and maintains the quality of the food.
Consumer- These are the finale stakeholder in the food industry. Every step is performed in
order to manage the satisfaction level of the consumers. The organization is highly focusing on
maintaining the hygiene of the food and ensures the safe food to their customers in different
forms. Therefore, the customers are highly attracted towards the services of the sultan restaurant.
P2 Analysing the principles of efficient procurement and sourcing process under the food service
management
Effective procurement and sourcing process principles refers to understanding and
arranging all those requirements & resources that are needed in the business. The effective
procurement and food sourcing strategy in food service management helps in managing and
arranging all those resources that are needed in order to manage the quality of the food. (Tardivo,
2017). Here is the effective procurement and sourcing strategy in terms of food service
management that has been adopted by the sultan restaurant:

Simplifying the supplying chain- The organization focuses on easing their supply chain
management so, they do not have to face any type of confusion during any stage under the
supply chain management process. The organization has parted different work with the different
suppliers. Farmers focus on providing the resources while wholesaler focus on distributing the
food.
Managing supplier risk- The restaurant pre-determines the risk that can arise in the arranging
the sources. There are large number of suppliers in the food industry. But, the organization
choose that suppliers who provide quality resources in low prices. (Martin-Rios, 2018). The
number of suppliers helps in easing the risk of high prices as the organization has the other
options as well. But, the management team of the restaurant focuses on the tools that helps in
managing the risk so, at the time of arrival of risk that tools can be used.
Centralising the supplier data- Arranging the large number of data from where the resource
can be taken is one of the best strategy in the procurement strategy The large number of data
helps in knowing about the availability of resources with the different suppliers.
Establishing the predictive analysation capabilities- The organization is using the artificial
intelligence in terms of implementing the procurement strategy. This enabling them to add
technology in their strategy. This helps to gather the supplier data and along with this, it also
helps in pre assuming the risks.
LO2
P3 Tools that has been adopted by the sultan restaurant in order to support their marketing
strategies and operations management
Analytical tools that has been adopted by the organization in order to provide support to
their marketing strategies so, the operations can become more effective:
Creating interesting food blogs- The organization has is focusing on creating the share by using
the digital platform in effective manner. They create the different food blogs and creates an urge
in the customers for having the meal. These blogs contain the way under which food has been
prepares and along with this, the blogs also shows the structure and decoration of the food in
terms of making it to look delicious. (Drummond, Cooley and Cooley, 2021). So, the customers
can get attract just by seeing the blogs.
Hosting events on the social media- This is the era of social media, the traditional marketing
tool did not work in the effective manner. Under this tool, the organization calls the guest and

host an event on Facebook or Instagram. These events contain the different delicious recipe of
the food that has been made in the restaurant. The food has been prepared and offered to the
guest and then the guest appreciates the food and influence the public in order to visit the
restaurant.
Contest- This is one of the best strategy in order to implement the goodwill of the organization
in the market under the food industry. It involves arranging the contest and making public aware
about the contest. (Panghal, 2018). Influence them to take part in the contest and then offers the
discount to the winners. For example: Sultan restaurant plans the online contest ask some
questions to the consumer. And the winners get the coupon of experiencing the meal at the
restaurant. This helps in creating gaining the attention of the consumer in the favour of the
organization.
P4 Evaluating the Different management practices that helps in the success of the food
organization and provides support to the operation management
Management practices refers to the ways or working method that has been used by the
mangers in order to increase the effectiveness of the working system. In the food industry,
management practices has been performed in order to ensure the loyalty towards the work and
customers. Here are the management practices of the sultan restaurant:
Quality management- This is the most important management practice under the food
organizations. Food safety management is the mandatory part in the food industry. The quality
management of the food refers to using those resources in order to make food that ensures the
quality of the food. This provides an assurance of safe and secure food by the organization. The
sultan restaurant manages the quality management of the food. As a result, the customers shows
more faith in them. This leads to the generation of more customers. This increases the over all
profit of the organization.
Development and training- The restaurant puts a keen focus on providing training to their
workers so, they can become more effective in providing the services to the customers. The staff
of the sultan restaurant is efficient in performing and delivering the services to the customers.
Therefore, the customers are highly attracted towards the organization. (Zhong, Xu and Wang,
2017). The organization also focuses on the personal development of the workers. This shows,
that have a sense of respect towards their workers.

Customer feedback- The food organization believes in the concept of taking customer's
feedback and takes decision according to that. The restaurant addresses the feedback of the
customer in effective manner. They make the changes that has been suggested by their
customers. As a result, the customers are getting more satisfied with the sultan restaurant. This
also result in increasing the image of the organization as they put the interest of their customers
on top.
All of these strategies provide support to the marketing strategies of the firm. As a result, more
customers attracted towards the firm and the operations of the organization increases on a higher
note. Is such way, the effective management strategies provides support to the operation
management strategies of the firm.
LO3
P5 Ethical practice in Sultan restaurant London and the impact on overall success:
Ethical practice means moral and common idea about individual's rights, moral
judgement plays a vital role in ethical practice (Freeman, Parmar and Martin, 2020). Ethical
practice in the business is influenced by the culture, if the business practice all the ethical
standard, then their culture seems to be more happy. Sultan restaurant Ilford knows the value of
employee and their employee follow and practice ethics in the working environment. This
restaurant set standard to meet the nice behaviour of their staff, right and wrong is clear mention.
Sultan restaurant Ilford follow and practice three business ethic such as:
Professional: professionalism is the most important part in business discipline and in hospitality
industry, discipline plays a crucial role. The staff of the restaurant know that if they are in
discipline, their impression on the customer will be good. When the staff is ready to provide their
best, it is responsibility of business to act professional and keep their employee satisfied.
Professionalism is very important for any business organization, if they focus more on
perfection, then their growth will automatically be increasing. Hotels and restaurant are fully
aware about the ethics they need to follow.
Personal: personal discipline or manners is very significant in the ethical practice, personal
experience and diverse culture is very beneficial for the business. Sultan restaurant Ilford knows
that personal discipline and manners can be perfect to meet all the standards (Bloemhof and
Soysal, 2017). Personal emotions of an employee impact the business and business should know

how to manage the emotion. Restaurant's and especial the guest should try not to effect the
respect and the valure of an employee.
Corporate: corporate ethics means the ethics between or within the working of the business, it is
mainly concerned with employee themselves. Every organization keep in mind about the
corporate ethic which highlight the value and importance a individual or a group carry in the
organization. Corporate ethics is manners and discipline of staff as a whole and their afford in
betterment of the culture.
M3 analysis of various business ethic and practice in food service business:
There are certain business practice a business follow such as keep in the set of standards
in the workplace. The Sultan restaurant Ilford, knows and have set the standard to guide their
staff to act and behave accordingly (McCoy, 2020). Staff clearly know about certain set of
standards, and they maintain the discipline in the workplace. Good ethics of both staff and the
management impact the brand image and reputation of the restaurant. This restaurant has good
brand image and reputation in the food service market and given them a competitive advantage
as well and help them to capture the market.
D3 critical analysis of the ethical practice and impact on the business objectives:
Business ethics such as manners and discipline help business organization to be more
stable in the competitive market (Lashley, 2016). Manners of both management and the staff
plays a vital role in the brand image and the reputation of the restaurant. Good manners of staff
reflect the understanding and discipline of the management. It is very clear that every business
organization have to follow ethical practice in their business process to remain safe from any
kind of lawsuit. By ensuring ethical practice, business can improve their brand image and
reputation in the market.
LO4
P6 assessment of management practice in business operations with performance review
techniques:
Management practice means the management of organizational actions and direction with
the behaviour of the employee. Their attitude plays a vital role performance of the organization,
manager use management practice to improve the productivity and performance of the employee.
There are certain management practice which help business in operations such management
practice are:

Right people: right people at right place in the organization is very important, hiring of an
employee totally depends upon the human resource department (Durrani and Rajagopal, 2016).
Hiring right people have certain benefits for the organization such as improved productivity,
better performance, skilled labour and right working in right hand. In hospitality industry,
restaurant business need to focus more on hiring right people at right job because people and
their adequate behaviour are the most important thing for the restaurant. Sultan restaurant Ilford
have the practice of hiring right people at right job which allow them to be more productive in
their working. This restaurant us e behavioural checklist techniques to review their performance,
this allows them to compare performance of each and every employee with the set standards of
the restaurant. Management practice of hiring right people at right job increase the productivity
of the business and this have certain parts in the business operations such as;
Communication: better co-ordination is very important in any business organization, in
restaurant effective communication is needed. Staff need to co-ordinate with the management or
main kitchen to complete the order on time. When the employee have improved communication
with each other, there are fewer chances of any conflict between the management and other sub
ordinate. The Sultan restaurant Ilford, have the best communication tools and method, which was
used by the employees.
Equipment upgrade: equipments means the tools which are been used by the employee to work
in the business, this can be any tool which help employee to work, restaurant need to up garde
their equipments such as cooking tools and tables at the sitting area (Cavusoglu, 2019). When
employees have the better equipments with them, they will be more productive in their job role.
When the restaurant have advance equipment, they will be more effective in winning the market.
M4 Devise of management solution to address the challenges of the business organization:
Business often face many challenges, these challenges slow down the overall growth of
the organization. Challenges arise due to many reasons such as lack of management, less active
staff, poor quality of both work and service and even the bad review about the business (Landy,
Zedeck and Cleveland, 2017). When business organization identify the challenges they are
facing, then they can easily find the solution as well but it totally depends upon the management
solution which can address the challenges. When Sultan restaurant Ilford faces any challenges,
they tend to use management tools to provide the solution for shortcoming. Strategic planning is
been used by the restaurant to overcome any hinder in the process.

P7 recommendation to improve the performance:
Performance of the business decide whether it will grow on will be permanently shut
down. There are certain practice that help business to improve the performance of the business
such as hiring right people at right place, improved tools and equipments, effective
communication and many other performance booster (Mendling, et.al., 2018). Managing
performance can be challenging for business as they need to target various important part of the
business. Many business use implementation plans to produce strategies for the management of
performance. Strategic plans are provided to target the weak parts of the business and plan to
start improving the same. There are certain benefits of the implementation plan such as:
Increase performance: performance can only be increased by bringing improvement within the
employees. These employees especially in the hospitality industry, are the main part of
performance, if they are performance well the business organization will grow but if they are not
up to the mark, then business even can be shut down permanently. The Sultan restaurant Ilford,
use management practice to increase the performance, these practice target the weak employee
and provide them training program. Support is been provided by the management to make the
employee most valuable in the organization.
More budget: one of the best way to bring improvement in any business organization is to bring
more budget and effective strategy to improve them. Budgeting at every level of business can
allow company to become more competitive and increase efficiency of high quality of work. The
Sultan Ilford can add more budgets to their management process for better performance of
business. They can provide financial benefit to employee which will increase their performance
in the business organization.
D4 justification and recommendation to improve the performance with measurement tools:
Implementation plan help business to monitor challenges and provide solution of such
problem, in other word, implementation plan is a strategic plan. Many organization face
challenges of clear direction which lead them to shut down (Harbour, 2017). Restaurant business
need a proper direction and their manager should be effective in terms of handling the business.
The Sultan restaurant Ilford have power influence in the management of their staff, in the initial
stages of the restaurant, they have faced various challenges such as failure in competencies and
behaviour. It is recommended that restaurant must have clear direction where an organization
need to go and how it will be managed.

CONCLUSION
In this report we have discussed ranges of different food supply chain and highlighted
key stakeholders in the process. Discussion of principle of effective procurement and sourcing
process within the food service. Later we have provided valid justification and recommendation
of strategic management to manage business operations. Later we have assessed the application
of various analytical tools and management practice to support operation in food service
business. This report provide discussion of ethical practice within a business organization, and
we have analysed various ethical practice that impact the growth of the business and effect on the
performance of the business. Later in this report we have asses different management practice
and review the performance by various techniques within food service business. Challenges and
solution is also been discussed in this report. Later justification and recommendation is been
provided for the same. At last, we have provided implementation plan.

REFERENCES
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Sufiyan, M., Haleem, A., Khan, S. and Khan, M.I., 2019. Analysing attributes of food supply
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