Food Service Management: Range of Food Supply Chain, Principles of Procurement and Sourcing, Analytical Tools, Business Operations, Ethical Practices, Performance Review Techniques

Food Service Management

Table of Contents
INTRODUCTION .........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Range of food supply chain in food service industry........................................................3
P2 Principles of effective procurement and sourcing processes............................................4
TASK 2............................................................................................................................................5
P3 Different analytical tools to support effective management strategies.............................5
P4 Practices related with successful business operations.......................................................6
TASK 3............................................................................................................................................7
P5 Ethical practices and their impact in a food service organisation.....................................7
TASK 4............................................................................................................................................9
P6 Management practices using a range of performance review techniques.........................9
P7 Recommendations and management alternatives to improve performance......................9
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Food service and catering is one of the fast growing business and industry. This are
related with the increase of food quality and to serve them into hygienic environment. Food
service management is a mandatory part for the organisation as it is related with operations of
restaurant. So food and beverages is easy to manage and it leads restaurant to provide effective
services to its customer's. There are various negative impacts such as food poisoning, allergies
and stomach pain generates due to bad food quality and habits. ISO's standard are managed due
to which better results for food are generated by evaluating, controlling and managing food
quality (Aung and Chang, 2014). This report is written from the perspective of Bloomsbury
street kitchen which offers dining services to the customer's. Moreover, it focuses on food supply
chain services and principle of food services. Along with this application of analytical tools and
management practices related with business operations of food service will also be included in
this report.
TASK 1
P1 Range of food supply chain in food service industry
Food is delivered to customer's by various food chains that are based on the network of
individuals, technologies, resources and many more. All of this products are involved for the
preparation of food service in which management is able to prepare the food which is profitable
for Bloomsbury street kitchen. Some of this approaches are mention as follow:
Fine dining- This restaurant offers their food to customer's that are high in quality and
provide best services in the market. For this they provide good menu and target high class
segment or customer's.
Pop-up food services- This are the temporary set-up and not built on buildings and
restaurant structures. Like food vans which are operated by young chef to represent their talent is
one of the best example for Pop-up food services.
Themed food services- These are the restaurant which is based on theme in order to
attract customer's and provide unique experience by offering high quality foods to customer's.
Moreover, to establish themed food services huge investments are required by organisation.

Fast food and take away- Fast food restaurant are developed in a way by which their
food is served to customer's with in short intervals. The main aim of fast food restaurant is to
deliver and prepare foods as per the needs of customer's.
In context of Bloomsbury street kitchen stakeholders of retail industry are farmers, consumer,
food manufacturers, chef and employee's etc. which are directly linked with the food expectation
of customer's (Bajželj and et. al., 2014).
Food supply chain processes- This refers to various stages through which food from the
farms are proceed towards the table of consumers. It undertakes various stages that is to serve
food from restaurants. So that food is prepared according to the taste of customer's due to which
it is easy for management to achieve their goals and objectives in short intervals.
P2 Principles of effective procurement and sourcing processes
Procurement process of food industry are related with placing orders to suppliers which is
used to convert raw-materials for prepare food that is used to procured as per the demand of
customers in market. It also involves to receive orders on time and to analysis best cost which
helps management of Bloomsbury street kitchen to increase their profits effectively. Like with
the negation of prices, to build positive relations with buyers and seller and storage of food items
are some of the major activity which is involved in procurement.
On the other side, sourcing refers to select the best methods from where the food is easily
procured. This refers by selecting the top-grade supplier it is easy for management to select the
best quality food for them. As it is done to select the reliable and affordable items which are
present in the market and ensures best quality of food for customer's (de Oliveira and et. al,
2014).
Procurement management- This refers to acquire goods as well as services from the
suppliers by analysing the cost and quality of goods. In order to analyse the best source there are
various parameters that are related with quality of goods is undertakes safety parameters which
also ensures the quality of food as per the standards of ISO.
Approved suppliers list- This refers with the selected supplier it is mandatory to check
the supplier that they are approved from government. It results with the food safety it is easy for
organisation to boost their performance as per safety standards of society.
Supplier credibility needs- This is mandatory for restaurant to ensure the credibility,
affordability and reliability of suppliers and its products. This results quality of food is based in