Supply Chain Approaches in Food Industry

This document discusses different approaches and principles of supply chain and efficient procurement & sourcing processes in the food service industry. It also explores the applications of various analytical techniques to support management strategies. The document provides insights into ethical practices and their impact on food service organizations. Additionally, it covers different management services in food service operations and recommendations for improving performance.

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Understand different kind of supply chain approaches in food industry by involving key
stakeholders during this process..................................................................................................1
P2 Discuss about different principles for efficient procurement and process sourcing in
context with food service operations...........................................................................................2
TASK 2............................................................................................................................................3
P3 Analyse the applications of various analytical techniques to support management
strategies .....................................................................................................................................3
P4: Different practises of management which support the business practises: ..........................4
TASK 3............................................................................................................................................6
P5 Define various ethical practises and their impact on food service organisations:.................6
TASK 4 ...........................................................................................................................................7
P6: Different Management services in food service operation...................................................7
P7 Recommendations & alternatives for improving level of performance:..............................8
CONCLUSION................................................................................................................................9
REFERNCES.................................................................................................................................10

INTRODUCTION
Food service is referred to the preparing, cooking, handling and storing of food so that
customers can be served and treated in a proper manner. In today's time, other than preparing
quality food, staff in restaurants and hotels are needed to provide appreciable food services so
that customers can be retained for maximum time period (Boe and et. al., 2015). Food service
management helps in acknowledging, evaluating and control food related hazards so that
customers can be served with quality food. In order to perform work in this project, Frankie &
Benny's restaurant is a UK based American-Italian restaurant, headquartered in London, UK.
This file is going to cover about different approaches and principles of supply chain and efficient
procurement & sourcing processes. Other than this, analytical tools will be used for ethical and
management practices in food sector. Also, performance review techniques will be discussed and
alternatives are mentioned so that improvement in food performance can be carried out by
preparing an implementation plan.
TASK 1
P1 Understand different kind of supply chain approaches in food industry by involving key
stakeholders during this process
Food service industry involve multiple operations and activities which assists a firm in
offering high quality food and appreciable services to the consumers. In context with Frankie &
Benny's, concerned restaurant is needed to have efficient supply chain. This will help the
company in serving their customer with greater efficiency. In case of restaurant and hotels,
aspects like quality, hygiene and cleanliness are considered as essential elements. If these aspects
will not be present, customers at Frankie & Benny's restaurant will not be retained for maximum
time. Different approaches for supply chain are discussed beneath:
 Fine dining: It is full service restaurant that offers dedicated food and meals to their
clients. These kind of establishments are also known as White-tablecloth eateries which
are famous for serving high quality and delicious food. Stakeholders, in this context are
investors, guests and employees of restaurant (Fung, Wang and Menon, 2018).
 Pop-up service: This kind of services offer food and beverages on temporary basis.
These services are mostly available during special gatherings and occasions such as
festivals, events etc. In UK, these services help the aspiring chefs to showcase their talent
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so that customers of a firm can be retained for maximum time period. Main stakeholders
of these establishments are owner of hotel or restaurant, senior manager and customers
which can praise the talent of chefs by using services in a repeatable manner (Tian,
2017).
 Theme food services: These are treated as important approach in context with food
service industry. Under this approach, memorable experience for the clients are created
due to which they will prefer to have repeatable visits at Frankie & Benny's restaurant. In
relation to this approach, important stakeholders are managers and customer. According
to the requirement of customers, manager makes theme. For example, Frankie & Benny's
restaurant
P2 Discuss about different principles for efficient procurement and process sourcing in context
with food service operations
Procurement management
Procurement procedures involves order placement from the suppliers and paying the
amount for it when the concerned order is received. Management of procurements is referred as
the buying of materials and resources from the suppliers in accordance with the quality and
needs. If required products will be buy from right supplier then both indirect and direct costs can
be reduced. Beneath are mentioned some measured to check quality and quantity controls:
 Supplier credibility checks: It is vital for the owner and manager of Frankie & Benny's
restaurant to identify the reliability and appropriateness of suppliers. This will assists in
acknowledging credibility of people which will offer required supplies to the restaurant.
By this manager can assure that only good quality raw material will be buy for
production of food (James and Zikankuba, 2018).
 Approved supplier list: Before finalising the list of suppliers, business manager of
concerned restaurant is required to check the approved names of suppliers. By this,
Frankie & Benny's restaurant can contact with only reliable supplier without wasting
their time and compromising with quality of products.
Sourcing considerations
Sourcing is defined as the selection of multiple suppliers that are efficient in offering
standardised materials and resources to an organisation. It essential for a company to have
appropriate sourcing so that staff can produce only nutritious and healthy dishes to their
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customers. This will ensure the concern restaurant that tasty, nutritious and safe food will be
given to clients without any compromise.
 Value for money: It is the responsibility of manager in Frankie & Benny's restaurant to
chose appropriate supplier that is capable to give value to restaurant in return of money.
Efficient suppliers will provide high quality products in good quantity. This will allow
the concerned restaurant to accomplish their business activities in a standardised and
productive manner.
 Range on offer: To gain the trust and loyalty of managers, suppliers can give them offers
and discounts. This will leads to price negotiation due to which concerned restaurant will
be able to purchase high quality material without any monetary issue (Kshetri, 2018).
TASK 2
P3 Analyse the applications of various analytical techniques to support management strategies
There exist different type of analytical tactics and tools that will benefits the manager in
Frankie & Benny's restaurant to prepare efficient management practices. These management
strategies will help the company to achieve their goals in a proper manner. Tools in this context
are stated below:
SWOT Framework
It is a strategic tool which will help the Frankie & Benny's restaurant to acknowledge
their weaknesses, strengths, threats and opportunities due to which management strategies will
be prepared in a proper manner.
Strengths Weaknesses
 This restaurant has trained and skilled
staff members which are able to serve
their customers in a proper manner
(McWilliams, 2015).
 Dishes and beverages of company are
highly priced due to which people with
average and low income feel reluctant
to purchase them.
Opportunities Threats
 Restaurant can offer discounts and
offers on weekly basis so that
 Hospitality industry is very competitive
due to which rival firms of Frankie &
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maximum number of people will prefer
to came their with their family and
friends.
Benny's restaurant are offering good
services in genuine rates. This can be a
big threat to the popularity of company.
Porter's four corner analysis
This is a strategic analysis which will help the management of Frankie & Benny's
restaurant to formulate efficient strategies. By using this framework, objectives, strategies,
intentions and strength of competitors can be identified. By this, manager of concerned
restaurant will be able to formulate right strategies so that attainment of organisational objectives
will became easier.
 Drivers: Business drivers will help the Frankie & Benny's restaurant in identifying the
goals and targets of their customers. Evaluating the performance of rivals will help the
restaurant in adopting counter strategies so that rival restaurants can be beat in terms of
sales and revenues.
 Management assumptions: This aspect will help the manager of Frankie & Benny's
restaurant in acknowledging tactics which is implemented by competitors to gain high
advantage in market. This factor will help the restaurant in reaching their targets in
limited time. By this, earning of high sales and profits will be easier for restaurant
(Parmenter, 2015).
 Strategy: At this stage, manager of a company is needed to introduce new tactics and
strategies by analysing the information collected about competitors. These strategies can
be either preparing a new dish, modifying existing menu or change in pricing policies etc.
By this, concerned restaurant will be able to offer unique services to their customer base.
 Capabilities: This aspect benefits in identifying the capabilities of the competitors by
acknowledging their strengths and weaknesses. Due to this, manager and owner of
Frankie & Benny's restaurant can attack the effective strategies of rivals and sustain a
strong position in marketplace (John Wiley & Sons.Sargunanathan, Elango and
Mohideen, 2016).
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P4: Different practises of management which support the business practises:
There are various practises which are very helpful in ensuring effectiveness in the overall
smoothness in business operations. In restaurants also it is necessary to ensure overall loyalty of
their permanent customers so as to increase the level of their services. Some of the practises are
discussed below:
Management of human resources and capital resources: It is necessary in the food
industry that there is efficiency in their services which they are providing to their customers. This
can be done by managing the human resources of the company.
Following practises can be used with this regard:
 Skill assessment & development: In context of Frankie & Benney's restaurant this
practise will help in enhancing the overall satisfaction of customers.
 Staffing levels & management in reduction of cost: This practise helps in assessment of
the responsibilities of various staff members in the restaurant. In Frankie & Benny's this
will be ensured by making attempts that there is no duplication of task is done and there
must be one direction in which employees are receiving orders from top
management(Becken and Dolnicar, 2016).
 People oriented: In case of Frankie & Benney's it is important that there is proper
coordination among the workforce of the restaurant. This will help them in achievement
of their mission which is to have maximum number of customers.
 Action oriented: This approach is related to various functions which is taking place in
restaurants. There must be focus on achieving goals and objectives so that new and
innovative concepts which can be developed by Frankie & Benny's that innovation is a
tool which will help them in having strong impact on their customers.
Resource and property maintenance process: This is the practise which will help
Frankie & Benney's in managing their resources so that all the operations can take place in an
effective manner.
 Internal & External services: This is the management practise which is related with help
in Frankie & Benney's in management of their property which has been taken on lease by
this restaurant.
 Repairing of Property: For Frankie & Benney's restaurant it is very essential that repairs
are being done so that premise are always in a better condition and they are able to attract
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maximum number of customers by having a attractive ambience(Darkow, Foerster and
Gracht, 2015).
TASK 3
P5 Define various ethical practises and their impact on food service organisations:
Every organisation has to perform various business functions according to the laid down
ethical standards this will help them in performing the activities without harming the external
environment in which the organisation is functioning. In Frankie & Benny's restaurant have also
adopted various ethical duties so as to fulfil all the responsibilities. There are some CSR
activities which can be used by this restaurant as described below:
 Fair trade: It is important for the companies that they are having adequate fairness in the
overall operations of the company. There is requirement of transparency so that
customers are highly satisfied by using the services of such restaurants. In present context
Frankie & Benny's the restaurant has adopted lot of fairness in their activities.
 Eco–Friendly : This is the practise which is related to companies are able to show
concern for the external environment in which the restaurant is functioning. Such eco
friendly practises lead to betterment of society and all the people. Such practises also help
in creation of brand image of the restaurant as compared to different competitors(Zhang,
Refaey, and Xu, 2017).
With the usage of various CSR practises the whole management team of Frankie &
Benny's Will help in enhancing positivity in all business functions. Such type of practises also
help in increasing the good will of the restaurant.
 Reduction of employee turnover: It is important that employees are retained for a long
term period so that there is cost effectiveness which can lead to increase in the overall
margin of profits of restaurant. Frankie & Benny's restaurant always make sure that all
the employees are satisfied with the organisation which helps them in retaining of
employees and preventing them in switching to another restaurant.
 Brand strength: The brand image is a tool which is very essential for long term survival
of a company. In Frankie & Benny's restaurant has been able to capture a large share of
market with the help of brand image and the quality which is being maintained by the
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restaurant in the food products and various services which they are offering in their
restaurant.
TASK 4
P6: Different Management services in food service operation
There are various techniques which are related to performance review which can be used
by managers in evaluation and receiving the effectiveness of performance of employees. It is
essential in restaurants to keep a monitoring and controlling approach on various activities and
job which is being done by employees. There are various techniques which are used by Frankie
& Benny's in reviewing their quality of services as described below:
KPI: These are the key performance indicators which helps restaurants in achievement of
their overall objectives. In case of Frankie & Benny's managers have formulated many strategies
which can be used in serving customers.. this will help them in attainment of overall objectives.
Customer review: When services are availed by the customer it becomes essential to
understand what is the level of satisfaction which they have achieved. In Frankie & Benny's
managers have formulated various different strategies so that they are able to satisfy their
customers. In case there has been low level of satisfaction which is being achieved by their
elastomers (Lloyd, McCorriston and Morgan, 2015).
Setting up of standards of performance: The restaurant has to set up various standards
which can help Frankie & Benny's in measuring the level of performance of their employees
against some set standards. This is very necessary in measurement of the performance against
benchmarks which have been decide by the restaurant.
Monitoring of quality: The major reason of improvement in the quality of services is
that they are able to achieve high level of satisfaction of their customers and have customer
loyalty. In case of restaurants it is important for them to offer best taste of food so that all the
customers remain highly satisfies and this will lead to repeated visit. This quality of food is
checked on regular basis by Frankie & Benny's which helps them in serving their customer in a
better way(Chaboud, 2017).
From the above discussed element, it can be stated that every restaurant uses some
specific tools and various different techniques which can help them in monitoring the
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permanence of employees. Such tools help in doing various improvements if required and then
alterations in their services according to demands of their customers.
P7 Recommendations & alternatives for improving level of performance:
There are some challenges which can be faced by restaurants because of various
technology changes and advances which are happening in the external environment. This can be
because of changing preferences of their customers:
Management Alternatives:
 Recruitment and Talent Management- Frankie & Benny's restaurant will have to
conduct a process of recruitment which can help them in hiring of staff having required
competence.
 Benchmarking- This is a tool which is used by Frankie & Benny's so that they are bale
to set some performance standards according to the overall functions taking place in the
restaurant. This will also help in measurement of any deviations or differences between
the set standards and actual performance(Pendergast, and Yamazaki, 2018).
Implementation Plan Clarity: This factor relates to the management of Frankie & Benny's which can lead to
positivity in overall policies and plans of restaurant. Communication: Communication is a key which helps in having effectiveness in all the
business functions. Change Management : This is the factor which is related to identifying various ways
which can which will help in adapting to various changes taking place in the external
environment of the restaurant. Criteria : This factor is having relations with setting up various guidelines and then final
delivery of food to the customers. Checklist : Checklist is prepared so that all the elements are being considered by this
restaurant in execution of various functions. Call on help: In case of Frankie & Benney's it is necessary that restaurant can avail help
in case they are facing at their planning and implementation stage (Lloyd, 2017).
 Choose the right provider: This is factor which is having a relation with management of
Frankie & Benney's so that they are having a workforce which can work according to the
requirement of various job profiles.
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CONCLUSION
In accordance with above mentioned report, it can be comprehended that food service
management is an essential aspect if a business firm wishes to attain high revenues and profits in
a proper manner. By this, a company can became superior than their rivals. Both hotels and
restaurants are required to work by following ethical norms and CSR responsibilities so that all
the business activities can be performed in legal and systematic manner. By using performance
review techniques and multiple analytical tools, tactics and strategies of rivals can be identified
due to which appropriate counter measures can be acknowledge to deal with them in efficient
manner.
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REFERNCES
Books & journals
Lloyd, T., 2017. Forty years of price transmission research in the food industry: Insights,
challenges and prospects. Journal of Agricultural Economics, 68(1), pp.3-21.
Pendergast, J.S. and Yamazaki, S., 2018. The mysterious food-entrainable oscillator: insights
from mutant and engineered mouse models. Journal of biological rhythms, 33(5),
pp.458-474.
Chaboud, G., 2017. Assessing food losses and waste with a methodological framework: Insights
from a case study. Resources, Conservation and Recycling, 125, pp.188-197.
Lloyd, T., McCorriston, S. and Morgan, W., 2015. Food inflation in the EU: Contrasting
experience and recent insights(pp. 20-50). Oxford, UK: Oxford University Press.
Zhang, Z., Li, D., Refaey, M. M. and Xu, W., 2017. High spatial and temporal variations of
microbial community along the southern catfish gastrointestinal tract: insights into
dynamic food digestion. Frontiers in microbiology, 8, p.1531.
Darkow, I. L., Foerster, B. and von der Gracht, H. A., 2015. Sustainability in food service supply
chains: future expectations from European industry experts toward the environmental
perspective. Supply Chain Management: An International Journal, 20(2), pp.163-178.
Becken, S. and Dolnicar, S., 2016. Uptake of resource efficiency measures among European
small and medium-sized accommodation and food service providers. Journal of
Hospitality and Tourism Management, 26, pp.45-49.
Boe, B. and et. al., 2015. Monitoring service-level performance using key performance
indicators derived from machine data. U.S. Patent 9. 130.860.
Fung, F., Wang, H. S. and Menon, S., 2018. Food safety in the 21st century. Biomedical journal.
41(2). pp.88-95.
James, A. and Zikankuba, V. L., 2018. Mycotoxins contamination in maize alarms food safety in
sub-Sahara Africa. Food control. 90. pp.372-381.
Kshetri, N., 2018. 1 Blockchain’s roles in meeting key supply chain management objectives.
International Journal of Information Management. 39. pp.80-89.
McWilliams, A., 2015. Corporate social responsibility. Wiley encyclopedia of management,
pp.1-4.
Parmenter, D., 2015. Key performance indicators: developing, implementing, and using winning
KPIs.
John Wiley & Sons.Sargunanathan, S., Elango, A. and Mohideen, S. T., 2016. Performance
enhancement of solar photovoltaic cells using effective cooling methods: A review.
Renewable and Sustainable Energy Reviews .64. pp.382-393.safety.
Tian, F., 2017. A supply chain traceability system for food safety based on HACCP, blockchain
& Internet of things. In 2017 International Conference on Service Systems and Service
Management (pp. 1-6). IEEE.
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