Food Service Management

Food Service
Management

Table of Contents
INTRODUCTION ..........................................................................................................................3
LO1..................................................................................................................................................3
P1 Range of different food supply chain approaches within the food service industry,
highlighting the key stakeholders in the process.........................................................................3
P2 Principles of effective procurement and sourcing processes for food service operation.......5
M1 Analyse the range of different food supply chain approaches and procurement strategies
that can enhance organisational effectiveness.............................................................................6
LO2..................................................................................................................................................7
P3 Assess the application of different analytical tools to support effective management
strategies......................................................................................................................................7
P4 Evaluate different management practices that support successful business operations in
food service organisations...........................................................................................................9
M2 Critically evaluate management tools and practices that can support successful business
operations in food service organisations...................................................................................10
D1 Provide a valid and justified recommendations to support management practices and
strategies that enhance effective business objectives................................................................10
LO3................................................................................................................................................11
P5 Discuss ethical practices in your chosen food service organisation and the impact these
ethical practices have on the overall business success..............................................................11
M3 Analyse various ethical practices in your chosen food service organisation and the impact
they have on overall business success / D2 Critically analyse various ethical practices in a
specific food service organisation and their impacts on the organisation's business objectives
overall........................................................................................................................................12
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
Food Service facilities like diners, restaurants, coffee shops and cafes are active part of
food service sector of hospitality that is Food & Beverage (F&B). Food Service Management is a
critical task to perform which has number of tasks involved in the operations like, menu
planning, revenue management, property and interior management, marketing and customer
services (Bronson and Knezevic, 2016). Management of food service organisation needs number
of strategic approaches and tool irrespective of the status of the company that is either its is new
developing or have been already existing in the market. The report is constructed in relation with
Galvin at Window Restaurant & Bar a rooftop restaurant in London. Initially, the report includes
a discussion on supply chain approaches and their key stakeholders and discussing the effective
procurement and sourcing processes. Moreover, analytical tool of management for the restaurant
are suggested and some management practices which are essential for managers to conduct for
smooth functioning of the restaurant are evaluated. Furthermore, in the end some ethical aspects
of management with food service organisation are examined for knowing their impacts on the
success of the restaurant.
LO1
P1 Range of different food supply chain approaches within the food service industry,
highlighting the key stakeholders in the process.
Food Supply Chain is a system or a process that includes the steps which are taken for
bring the raw material into finished form on the table of the end user that is the guests of the food
service organisation. The food supply chain is recognised as “Farm to Fork” as well with
integration of all the activities that are essential for transforming the food stuff (Raw Material)
into customer ready product (Final Good) according to need and preferences of clients
(Homburg, Jozić and Kuehnl, 2017). The food supply chain process or system makes sure to
move food products systematically form the producers to the consumers. The “Farm to Fork”
system involves stages which are as follows:

Farmer – Processor – Transportation / Storage – Consumer
Food supply chain has number of approaches which can be adopted by restaurant and in
this case Galvin at Window Restaurant & Bar for making the most suitable quality of food and
beverage to the customers in relation to their preferences. There are mainly three types of supply
chain approaches that involves different stakeholders and determined by number of stakeholders
involved in the process. The three supply chains are follows: Direct Supply Chain- This is a small supply chain in which only three stakeholders are
involved the Supplier, a Central Company and a Buyer (Brown and et. al., 2018). In
context of food service organisation that is Galvin at Window Restaurant the stakeholders
who will be involved in it are the raw material providers form whom restaurant will buy
ingredients for the menu, the Galvin at Window Restaurant itself and the customers
visiting the restaurant. Extended Supply Chain- This is comparatively a larger supply chain then the above,
including Three Middle persons or Suppliers then the Company and then the End
Users (Irani and Sharif, 2016). In regard to Galvin at Window Restaurant, the suppliers
will be the farmer who is cultivating the raw material, the processor changing it into
usable form and the transporter, the company will be Galvin at Window Restaurant and