Food Service Management: Procurement, Supply Chain, and Management Practices

Business Development
Planning in Food Service
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Table of Contents
Part 1................................................................................................................................................3
Introduction......................................................................................................................................3
Main Body.......................................................................................................................................3
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
Analyse a range of different food supply chain approaches and procurement strategies......6
Assess the application of different analytical tools to support effective management strategies
................................................................................................................................................6
Evaluate different management practices...............................................................................8
Critically evaluate management tools and practices that can support successful business
operations...............................................................................................................................9
Provide valid and justified recommendations to support management practices and strategies
that enhance effective business operations.............................................................................9
Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices .................................................................................................................................9
Analyse various ethical practices in chosen food service organisation................................10
Critically analyse various ethical practices in specific food service organisation ..............10
Conclusion.....................................................................................................................................11
References .....................................................................................................................................12
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Part 1
Introduction
Food service management is the art to provide the food and beverages scientifically to a
large number of people in a cost effective ways. This system is helpful for the organisation to
manage the effective platform and serve in an effective and operating costs. The chosen
restaurant for the completing this project is The Park Room, restaurant that provides one of the
inspired and elegant lounge, for enriching the number of elements in an effective ways (Arasli
and et. al., 2017). The Park Room serve the different offered related to coffee, tea, juices and
milkshake throughout the day. Further, stylish setting for the growth of evening vintage and
classic cocktails are related to effective growth to the different botanical gardens. This reports
include the investigation on sourcing and procurement process, evaluation of the management
practices and in last exploring different challenges and importance for using ethical consideration
to be used by the restaurant for enhancing their performance are explained.
Main Body
Different food supply chain approaches within the food service industry, highlighting critical
stakeholders in the process
Within the restaurant the different food supply chain is able to analyse the approaches
and can be used for the growth of the organisation. It will be helpful for considering food supply
chain in an effective manner. There are different food supply chain approaches which are
associated with different customers growth and progress. The main element of the food supply
chains are farmers, processors, transportation and storage and in last the consumers. All of these
are helpful for setting effective techniques and growth in addressing major challenges to work in
an effective time period (Assaker, Connor and El-Haddad, 2020).
Approaches for food supply chain
 Different approaches to use effective food supply chain is basically related to the longer
and shorter period. As if the elements increased then the supply chain increase or vice-
versa.
 Another approach is to use with direct and indirect approaches that would be helpful for
supplying effective strategies and mange the basic approach for the growth and
procurement in managing supply chain theory.
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 Direct would minimise the price of the product and indirect approach would increase the
price of the products in different and effective manners.
 In the restaurant, the customer, suppliers and farmers are the direct stakeholders who are
providing a valuable treatment to work and manage in an effective tools to address the
issue and applied in an effective time period (Canziani and et. al., 2016). All of these are
associated with the stakeholders who are associated with the management services in the
both direct and indirect process.
Food service context:
There are different food services which are provided by the hotel management in the
market, some of them are related to provide the diversity in the different food ranges. That will
be helpful for using major fine dining, casual dining, fast food and take away options.
 Fine dining: They include different caters which are helpful for upscale the process and
provide the highest quality of the products in an effective manners. This is related to
provide effective services at the restaurants and make straight information in an effective
manners.
 Pop-up services: These are related to restaurants, bars and stands for allowing the major
role and services in an effective services (Cha and Borchgrevink, 2019).
 Take Away: This is the service which are become popular after the covid-19 pandemic.
This allow the customer for ordering the food and take that to their desired place or order
online and use the service of restaurants at their home.
The park room is providing the fine dining services which are helpful for analysing
systematic changes and make progress at workplace in an effective manners. It will be helpful
for considering different benefits to serve their customers in high quality of food with good
examine service.
Principles of effective procurement and sourcing processes for a food service operation
Procurement process
This is the process of purchasing goods and services and it may be related to the business
spending and management process. This is basically related to the growth to make preparation,
solicitation and the different payment processing that are related to the management process of
the company. Some of the major principles for using effective procurement are related to define
below:
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