Food Service Management: Examining Food Supply Chain Approaches and Procurement Strategies for Organisational Effectiveness

Food Service
Management

Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1: Examining different ranges of food supply chain approaches and highlighting key
stakeholders within food service industry....................................................................................1
P2 : Discussing the principles of effective procurement and sourcing processes of chosen
organisation .................................................................................................................................3
M1: Evaluating various approaches of food supply chain and procurement strategies for
enhancing organisational effectiveness........................................................................................4
TASK 2............................................................................................................................................5
P3: Assessing the application of varied analytical tools for supporting effective management
strategies .....................................................................................................................................5
P4: Assessing management practices that support successful business operations.....................6
M2: Critical evaluation of management tools and practices that helps in successful business
operations.....................................................................................................................................7
TASK 3............................................................................................................................................7
P5: Significance of corporate social responsibility and environmental awareness as well as
impact of ethical practices...........................................................................................................7
M3: Evaluation of ethical practices and their impact on overall business success .....................8
D1: Providing justified recommendations for supporting management practices and strategies
for enhancing business operations...............................................................................................9
D2: Critical analysis of various ethical practices and their impact on overall organisational
success .........................................................................................................................................9
TASK 4............................................................................................................................................9
Covered in PPT............................................................................................................................9
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Food service management is considered as an art of offering food items and beverages in
a ethical and scientific manner to a massive number of customers in order to provide them
satisfaction with their services (Martin-Rios, Hofmann and Mackenzie, 2021). It is essential in
hospitality sector as it aids restaurant owners to control their costs. This can be gained effectively
by educating staff in order to adhere with serving and preparation standards. Food service
management is beneficial for businesses as it assists restaurant owners in keeping a careful check
on stock and dealing with different suppliers in order to get cost effective ingredients. To gain
better understanding of food service industry and varied management practices involved in this,
Restaurant Group Plc is taken into consideration. It is an UK based restaurant chain which
operated its business activities globally. It was established in 1987 and has its headquarters in
London, United Kingdom.
This project highlights the investigation about sourcing and procurement processes in
food service organisation. This project also enlightens varied operations management strategies
in food service industry. This project also explores the significance of ethical management which
is needed for overall business success.
TASK 1
P1: Examining different ranges of food supply chain approaches and highlighting key
stakeholders within food service industry
Food service industry essentially comprises of all the activities and functions which are
involved in preparing and serving food items to a large number of people (Heinonen and
Strandvik, 2020). It provides varied sorts of services in order to cater differential people
according to their preferences.
Overview of different types of food services
 Fine dining is considered as a fancier restaurant experience which offers high quality and
more formal services (Mensah and Mensah, 2018). These type of restaurants does not
provide loud music and serve their effluent clients in an elegant way. For instance,
Gordon Ramsay restaurant in UK.
 Casual dining is concerned with providing comfortable and fun environment. These
provides affordable services to people to large number of people. Major differences
1