Assessing Management Practices in Food Service Operations

Food Service Management
LO4

Table of Contents
LO4..................................................................................................................................................3
P6 Assess management practices within a specific food service operation, using a range of
performance review technique....................................................................................................3
P7 Recommend and produce management alternatives to improve performance, including an
implementation plan....................................................................................................................4
M4 Devise appropriate management solutions to address the shortcomings within a specific
food service operation, using a range of management tools and performance review
techniques....................................................................................................................................5
D3 Justify recommendation to resolve organisational challenges applying measurement tools
for monitoring an implementation plan for improved performances within given food service
organisation.................................................................................................................................5
REFERENCES ...............................................................................................................................6

LO4
P6 Assess management practices within a specific food service operation, using a range of
performance review technique
Management practices means the working methods that are used by the managers to
improve effectiveness of the organisation. Some practices include training, selective hiring, etc.
The managers of Casual Dining Limited assess these management practices and follow the
following performance management technique for the efficient working of the restaurant- Monitoring and controlling- The managers of Casual Dining Limited continuously
monitor the work of each division so that the standard quality is maintained and the
expectations of the customers are fulfilled. Monitoring alone cannot work to address the
problems, controlling is also necessary to find solution for the same so that quality
service is given to each guest (Payne-Palacio, 2016). Inspection- The managers of Casual Dining Limited inspect the working of the hotel.
There can be internal or external inspection where the former is done by the internal
management and the later is done by externals who visit the property for evaluating the
standards which are being maintained. The managers inspect the operations in minor
detail so that there is no shortage in resources to provide effective services. This is an
informal technique of reviewing the performance of the management practices. Audits- This is the formal inspection of the financial statements of the organisation. The
finance department of Casual Dining Limited ensures that its accounts are maintained
properly so that there is error found while auditing the accounts. The management of
Casual Dining Limited ensures that audits are done on regular basis so that further
policies can be made to practice and review the management practices (Weimer and at.
al., 2016).
 Customer satisfaction feedback- It is the most important review technique because this
helps in finding the deficiency in the services which the restaurant is offering. The
managers of Casual Dining Limited evaluate each and every feedback of the customers
and work towards filling the gap where they lack in providing the efficient service. The
managers take customer feedback through emails, telephone or face to face which helps