Food Service Management: Strategies and Practices for Effective Operations

Food Service Management

Table of Contents
Food Service Management........................................................................................................1
INTRODUCTION................................................................................................................................
Food supply chain........................................................................................................................4
Effective Procurement Process....................................................................................................5
Sourcing processes.......................................................................................................................5
M1. Different food supply chain approaches and procurement strategies that can enhance
effectiveness................................................................................................................................5
Different analytical tools to support effective management strategies........................................6
Different management practices that supports successful business operations in food industry.
.....................................................................................................................................................7
Ethical practices...........................................................................................................................8
CONCLUSION....................................................................................................................................
REFERENCES...................................................................................................................................

INTRODUCTION
In general, food service management is the process of supplying the daily bread and
beverages to an individual in day to day life. In the modern period hospitality and restaurants are
the trending and speedy occupation due to travel, tourism and trade. This factor is increasing
rapidly and operates the services in the categories where customer are not only served hospitality
but an entire dinning experience(Lin, and et.al., 2018). A management where a traveller can get a
food service in a restaurant along with accommodation. The main purpose of this industry is to
provide healthy and safety products for the customer and get a satisfied and effective price value.
The report will illustrate the concept of different food service strategies and sources to
enhance the organization effectiveness. Apart from this, it also describes the different tools and
impact of ethical practices to drive a business at successful position. To understand these things
in a better way choosing a restaurant named Bancone Golden Square which is situated at the
London, United Kingdom. In regard to this dining property will provide a detailed report to
acknowledge the management strategies required in a food service industry.
MAIN BODY
The chief purpose of this report is to review the concept of food service industry and in
approach of the consumer. The food service management includes the supply and service quality
and its model. There are different kinds of food services which operates in a hospitality sector.
This service is categorized into five sections which are described below:
Plate Service : This is also known as American plate service. In this case, the food is already
served in a kitchen with the perfect portion and presentation design. It is mainly utilized in a
coffee shop for the speedy assistance.
Cart Service : Cart Service is prepared and arranged at table side. The customer and guest select
the food item from the cart and later served in the right way. The cart service is mainly offered
for small group. It is also called as French cart service.
Platter Service : This is a kind of family service. The waiter brings the food item on the platter
and places them to a table(Cunha, et.al., 2018). To refill the guest plate, platters are placed
around and also let the customer to help themselves.
Buffet Service : The service is a self-served system where food is placed on the table and from
the beginning of the table guest served themselves and make a attention to a buffet to serve. In
this category guest and customer are forced to stand and eat.

Family Style Service : It is also a self-served service where adults and children are allowed to
offer the food themselves and also can take an assistance to serve.
Food supply chain
The food which an individual eat supply from this chain and it moves from production to
consumer while money pays for food items goes to the people who work for the formation to
supply stages in a direction. Every step of this function needs a human creature and natural
resources. When a single activity is affected then the entire formation to supply structure get an
impact and can modify the prices(Zhong, and Moon, 2020). A structural user approach can be
local and national government. The useful function can examine the flow of food products across
the chain. Approaches include food availability, material flows, food wastage, environmental
impact, disposal methods, production and consumption and many others. Let's discuss the major
players in a supply chain.
Farmer : The beginning of the food supply chain starts from here. Farmers grow food which
they crop, stock and then transport to marketers to consumers. Food includes raw material, bread,
milk, vegetables and fruits and many more. In the modern era, technology makes easier to
agriculture the food and production. These longer process is making the agricultural process in a
declining way. Without the crop production, food items cannot be generated.
Processor : In this step, raw material plant and flash substances converted into an edible form.
Farmers who agriculture the food items which need to be process for making it in eatable way.
Manufacturing of the food is done in the industries and organizations with the help of machinery
equipment. The quality of the material is depended on this factor.
Transportation : Once the food is being prepared it is shipped and transported to t he business
market to the retailers. It is a necessary form of work where distributors supply the materials and
manage the inventories. Along with this, many of the transporters makes the prices of the
product at high level so that they can earn in the beneficial way. Adding some value to the cost
makes them to win their economy sector in the sufficient manner.
Consumer : This is the main part of the food supply chain where people and consumer purchase
the food items from the retailers and shopkeepers(Doyle, Simmance, and et.al., 2017). It is the
necessary part because cropping, production and distribution will get their economy from the
consumers purchases only. When the item and material is made and nobody is their to utilize and