Food Service Management: Principles, Practices, and Ethical Considerations

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).