Food Service Management: Principles, Practices, and Ethical Considerations

This document explores the range of food supply chain approaches, principles of effective procurement and sourcing process, different analytical tools for supporting management strategies, and ethical practices in food service organizations. It also discusses management practices within food service operations and their impact on business success.

FOOD SERVICE
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
LO 1.................................................................................................................................................3
P1 Range of food supply chain approaches.................................................................................3
P2 principles of effective procurement and sourcing process.....................................................3
LO 2.................................................................................................................................................5
P3 Different analytical tools for supporting management strategies...........................................5
P4 different management practices for successful business operations......................................5
LO 3.................................................................................................................................................7
P5 Ethical practices in food service organization and its impact on business success................7
LO 4.................................................................................................................................................8
P6 Management practices within food service operation............................................................8
P7 Recommendation and management alternatives....................................................................9
CONCLUSION..............................................................................................................................11
REFERENCES................................................................................................................................1

INTRODUCTION
Food service management is the process of managing daily restaurant’s operation. Its
main aim is to prepare high quality food that may satisfy needs of guests of hotel and restaurants.
Present study is based on Izgara. It is the famous restaurant of London that serves its consumers
best (Sym and Rho, 2019). Current assignment will examine different food supply chain
approaches within Izgara. It will explain principles of effective procurement and sourcing
process. Furthermore, report will examine management practices that may help business in
improving efficiency of its operation. Ethical practices of business will be discussed in this
study. Management practices of food operations will be described in this study.
LO 1
P1 Range of food supply chain approaches
Food supply chain can be defined as process that describes and evaluate the entire
process starting from farm to food serve on table. Spatial proximity is the great approach that
means specific products are prepared or developed in particular area and it is sold on point of
retail in that region (Han and Hyun, 2017). Themed food services are the great example of this
kind of approach in which particular theme food items are presented in any event and consumers
enjoy that meal because they are aware with nature and quality of that food material. Spatially
extended approach is another food supply chain method in which food is produce in one region
and serve outside the region. Many places are here that serves fast food related to Mexican
dishes, Chinese dishes etc. This kind of fast food comes under the approach of Spatially
extended approach (Lee and et.al., 2019).
Many key players are associated in this food supply chain process. One of the major
stakeholder is farmer those who produce the actual raw material. They ensure to farm the quality
food items so that hotel and restaurants can meet expectation of food. Food safety authority is
another stakeholder those who check quality of that item and ensure that right material is sell to
end consumers. Customers are major key players those who experience that food (Josiam and
et.al., 2017).
P2 principles of effective procurement and sourcing process
Procurement is the process of smooth flow of goods and services from supplier to end
user. Principle of procurement are described as below:

 Transparent and accountable: It means Izgara needs to ensure that there is openness and
honesty between supplier and buyer, Izgara needs to take justified procurement decision
that may help in making its food operations more accountable (Thomas-Francois, Von
Massow and Joppe, 2017).
 Equality and diversity: There is some statutory responsibility towards all stakeholders,
Izgara needs to ensure that it provides its services on equal bases to everyone.
 Complying with laws: Izgara needs to ensure that it follows legal aspects carefully in its
procurement prices.
 Value for money: Izgara needs to ensure in its sourcing process that it buys only that
material that may satisfy needs of consumers. Hence it has to buy that items that are
valuable for consumers. That should be balance between price and quality (Han, Ha and
Jang, 2016).
 Risk management: This is another principle of procurement and sourcing in which Izgara
needs to ensure that contract with suppliers needs to be evaluated properly, there should
be proper risk assessment and then only make contract with suitable suppliers. It helps in
getting quality raw material that may prepare good food and can satisfy needs of potential
buyers.
 Ethics: There is need to maintain honesty, objectivity. Code of conduct must be followed
to follow the ethics (Jeinie and et.al., 2016).
Izgara is required to implement effective procurement strategy in order to improve its
food operation efficiency. Developing relationship with supplier is the main tactic that may aid
business in gaining success. It has to select that supplier that are able to meet needs of company.
By developing healthy relations with them enterprise can become able to provide value for
money goods to end users. Apart from this fulfilling corporate social responsibility is another
strategy of procurement where Izgara needs to fulfil its obligation towards consumers. It has to
examine originality of raw material before buying it with suppliers, this will be better in
providing value for money to end users. By this way entity will be able to improve its operations
well (Shukla, 2018).

LO 2
P3 Different analytical tools for supporting management strategies
Izgara always wants to serves its consumers well, for that it needs to take support of
various analytical tools that may helps in raising efficiency of management strategies.
SWOT analyses is considered as most effective and suitable analytical tool that aids
business in knowing its strength and weakness. By analysing its lacking and strong point
enterprise can make strategies accordingly. If Izgara makes management strategy to give rewards
to employees as management strategies but it has lack of financial resources then it will not be
able to manage it. Hence SWOT analyses tool helps business in analysing internal position of
business and make such management strategies that can encourage its position well. This is the
best tool that may support strategic planning of company (Hwang and et.al., 2017).
Pestle analyses is another analytical tool which is used to analysing external position of
company. By reviewing political and economic condition of market entity can plan its
management strategies. For example if Izgara wants to expand business but economic condition
of market is not favourable then firm will not be bale to gain success. Hence each management
strategy is influenced by these external forces hence there is need to have close eye on political,
social, economic, technological elements. This can help organisation in making its food
operations more smooth but if these factors are being ignored then strategic planning of Izgara
will be failed (Lugosi and et.a., 2016).
Porters five forces is another analytical tool that can support management strategies f
firm. Izgara needs to have eye on its competitors, new entrants, suppliers, buyers, substitute
products. It is essential o know to what extent these aspects can affect business performance. For
example if suppliers are limited then Izgara will have to take effective procurement strategy or
have to develop relationship with these suppliers so that it can get quality raw material on time.
If suppliers are limited and management is taking decision of switching its supplier then it will
fail to maintain its food operations well. Hence porter five forces help Izgara in analysing the
factors that have high impact over business management (Yang and et.al., 2019).
P4 different management practices for successful business operations
In order to gain success in market and to improve efficiency of food operations Izgara is
required to implement best management practices. Izgara aims to raise its profitability to great
extent. For achieving this objective firm needs to implement effective management practices.

Managing human capital well is the major tool that help encourage sales. If Izgara treats
its workforce well and train them to do well then it will help Izgara in retaining talented people.
By this way they will improve their working efficiency and will serve consumers well. This
would be better to improve operations and minimize mistakes as well (Meyer, 2016). There
should be effective staff management, when there is season time then enterprise need to hire
more people on part time or full time management. By this way workload will be managed well.
It has to allot work to all employees as per their skills and competencies which will be better in
improving their working efficiency so that they can do well . Izgara can use the team
development approach to manage its human capital. By developing team sprit among all staff
member’s enterprise can develop coordination among all employees which minimizes chances of
mistakes at workplace. Hence this is best management practice that may help in successful
business operations (Sym and Rho, 2019).
Resource maintenance is another great management practice or strategy that may
encourage effective business operations. Izgara need to implement on going refurbishment things
for maintaining its resources. There should be use of quality equipment’s ad must have repair
schedule to all these equipment’s. This will help in minimizing chances of degrading quality of
end product. If resources are managed and maintained properly then wastage will be reduced
hence operational efficiency will be improved.
Izgara can invest sufficient amount in marketing to project a great public image. Through
marketing efforts, it will get to know needs of consumers and will be able to make such changes
in its operations that may improve services of Izgara and can help in satisfying their needs. This
is the best way of encouraging smooth operations and help company in gaining success in market
(Han and Hyun, 2017).
Rota management strategy is another great strategy that can help Izgara in improving its
operational efficiency. When there is season time then managers of Izgara have to enhance
availability of staff and have to schedule their work properly. They have to select right person for
right job so that individual can understand their job well and can perform it properly. By
knowing team needs enterprise can make them feel valued and can retain staff (Jeinie and et.al.,
2016). This employee rota management strategy will give positive result to company because
people will perform their job well which will raise operational efficiency of Izgara.

LO 3
P5 Ethical practices in food service organization and its impact on business success
Ethics are the code of principles that must be followed by each organization carefully.
Each business needs to ensure run operations as per the ethical guidelines so that it can sustain in
market for longer duration and can gain success as well (Lugosi and et.a., 2016). Ethical
practices that are followed by Izgara are described as below:
Maintain transparency
Izgara always ensure to maintain transparency among all its stakeholders. Its suppliers,
consumers are well aware with the raw material purchased by company and food product’s
quality which is provided by firm. There is no hidden element which helps the firm in satisfying
its stakeholders. Fair trade ae being implemented always so that trust of investors, consumers
remain minated on business. This ethical practice of Izgara always help firm in improving its
brand image and develop confidence of staff members as well. Company promotes integrity in
its food operations which help in developing healthy relations with stakeholders (Hwang and
et.al., 2017).
Eco friendly practices
Izgara always ensure that it use its resources well and ensure that natural resource
wastage are less in the organization. It buys raw material from local suppliers and produce food
from sustainable sources. It ensures that its food production process do not harm to environment
hence take care of use of resources well and recycling of waste material as well. This helps
company in developing confidence of stakeholders (Josiam and et.al., 2017). It controls over
operational cost as well which makes Izgara able to sell its food items to consumers at affordable
rates which make them loyal towards the brand hence profitability of company can be increased.
This practice can help business in gaining success in market and building strong brand
reputation.
Fair trade
There should be fair trade in organization, this is essential corporate social responsibility
of every firm. If enterprise is ensuring fair trade, then it may help firm in managing its operations
well and developing strong brand reputation as well. By this way consumers will trust on brand
and they will like to use its services frequently. This will boost sales and will make Izgara able to
gain competitive advantage in market (Thomas-Francois, Von Massow and Joppe, 2017).

LO 4
P6 Management practices within food service operation
Providing quality services to consumers is the main agenda of Izgara. Customer service
and quality management is the main area of operation in food service business. Izgara is facing
issue in managing customer service, in order to resolve that issue it needs to take support of
various performance review techniques so that issue can be identified and proper solution can be
find out to resolve it (Yang and et.al., 2019).
Quality monitoring and control process
Izgara can monitor the quality of its customer service operations, whether people are
doing their job well or not. Service quality can be monitored by using TQM technique, by
implementing this approach enterprise will get to know rout cause of issue and managers will be
able to find suitable solution to resolve quality issues in customer service. Management has to
control over entire process from procurement to supply of end product to end user. This will help
in minimising wastage and improving quality of final food and beverages. By this way
employees can be in condition to serve high quality material to guests of Izgara which will help
in improving the food service operation of business unit (Josiam and et.al., 2017).
SOPs
Standard operating procedure (SOPs) can be defined as guidelines that indicate
companies to perform repetitive task in such manner so that desired outcome can be
accomplished. These guidelines or written instructions that help Izgara in making employees
ready to perform routine task well so that operational efficiency can be improved. By using this
method Izgara can be able to control over the quality issue which will support enterprise in
meeting the expectation of consumers (Han, Ha and Jang, 2016). SOPs has five major elements:
purpose, scope, responsibility, accountability and procedure. These SOPs guidelines first
describe purpose of quality management and customer service then evaluate scope of this
operation. Once it is done then management allot responsibilities to all staff members and make
them accountable to perform these tasks well. Managers of Izgara ensure each employee follow
proper procedure so that desired results can be generated and quality can be improved.
Customer satisfaction feedback
This is another performance review technique that aids in determining whether customer
service operations are good enough or not. Management takes feedback from customers of

Izgara, these consumers share their experiences about services provide by firm. That aids the
organisation in knowing its improvement areas and working on it (Sym and Rho, 2019). That is
the way through which firm can improve its operational process so that customer satisfaction can
be raised.
Inspection and audit
This is the most common performance review technique that is implemented by every
firm and hotel. Izgara can call professionals those who inspect the kitchen operations and other
equipment’s. That audit helps in knowing the difference between actual standards and
company’s existing performance (Josiam and et.al., 2017). Auditors gives guidelines to firm so
that it can work on it. This process is helpful in managing its operations well and resolving issue
of poor customer satisfaction issue and quality management problems.
P7 Recommendation and management alternatives
There are various management alternatives that can help Izgara in resolving its operational
issues quickly.
Benchmarking
This is the standard process in which firm can compare its product’s performance against
the industry standards. By using this approach Izgara can get to know areas that need
improvements.
Hoshin Kanri model

Figure 1: Hoshin kanri planning
(Source: What Is Hoshin Kanri, 2020)
This is the process that aids companies in making positive changes in existing operations
to meet the required standards. Entity needs to develop vision and have to develop breakthrough
objectives according to this vision. Once it is done then annual objectives must be developed and
deployment of these objectives need to be done by managers. Now execution needs to be done.
Mangers have to do monthly review to ensure whether it is giving desired results or not and at
last annual review needs to be done (Hwang and et.al., 2017).
Talent management
This is another alternative management solution to resolve the issue of quality
management and customer service. Izgara’s managers have to ensure to utilise skills of people in
effective manner. They have to hire experienced people in business unit and have to give them
training so that they can understand the standards and can work accordingly. This would be
better in resolving operational issue of customer service and enterprise will be able to meet
expectation of customers (Yang and et.al., 2019).
Implementation plan

Companies have to implement some changes in order to gain success in market and to
control over loop falls. The main reason of issues in customer service in Izgara is ineffective
leadership, poor communication between employees, poor involvement of workers and lengthy
timeline. In order to overcome that problems Izgara needs to implement some systematic process
so that such kind of issues can be resolved and implementation of alternative management
practices can give desired results.
 Create urgency: Izgara needs to first create urgency among all employees and have to
make them aware with why entity is planning for changes. This gives motivation to
accept changes and move on with these modifications (Thomas-Francois, Von Massow
and Joppe, 2017).
 Formation of powerful coalition: Izgara needs to get support of leaders and other seniors
so that these changes can be managed properly. Leaders need to work with team and have
to build a strong team where people work together so that objective can be met.
 Creating vision: management have to create a vision for change and also have to prepare
suitable strategy so that that vision can be executed properly.
 Communication of that vision: once vision is set then it needs to be communicated among
all employees of Izgara so that they get to know importance of changes at workplace.
 Obstacles removal: Many times changes occur with many barriers hence managers have
to be prepare to resolve that barriers by making suitable strategies (Josiam and et.al.,
2017).
 Creating short term win: Izgara can give rewards to employee to show the short term
success. This may help in motivating people so that they feel better and wok even more
better.
 Building change: managers have to monitor the success and whenever require they have
to make modification so that actual long term goal can be accomplished.
 Anchor changes: Mangers have to discuss about achievement and have to share their
ideas so that people become connected ad support business every time. In this manner
changes can be implemented in the Izgara successfully.
CONCLUSION
From the above study it can be concluded that food service management is essential
practice that supports food companies in educating people to follow the guild lines to prepare

food as per the industry standards. It is beneficial in controlling over food cost so that consumers
can get high quality food items at affordable rates. By using these service guidelines companies
can get raw material at cost effective manner. Benchmarking and inspection are the major
management practices that supports food companies in enhancing quality and raising customer
satisfaction as well. that

REFERENCES
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Hwang, U. J. and et.al., ., 2017. Predictors of upper trapezius pain with myofascial trigger points
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Sym, E. B. and Rho, J. O., 2019. Study on the snack menu pattern, food diversity and satisfaction
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Thomas-Francois, K., Von Massow, M. and Joppe, M., 2017. Strengthening farmers–hotel
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Online
What Is Hoshin Kanri. 2020. [Online]. Available through: < https://kanbanize.com/lean-
management/hoshin-kanri/what-is-hoshin-kanri/ >
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