Assessment of Management Practices in Food Service Operation

Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
LO4..................................................................................................................................................1
P6) Assessment of current management practices within a specific food service operation,
using range of performance review techniques...........................................................................1
M4) Devise appropriate management solutions to address shortcomings within a specific food
service operation, using range of management tools and performance review techniques.........1
P7) Recommend and produce management alternatives to improve performance, including an
implementation plan.....................................................................................................................2
D3 Justify recommendation to resolve organisational challenges applying measurement tools
for monitoring an implementation plan for improved performances within given food service
organisation..................................................................................................................................3
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
The food industry is designed to providing variety of food, beverages and bar services to
customers so that they can decide to buy further more or not. To influence the huge customers
and brand image there should be effective business ideas which cam support to operate all
function and become competitor. This report cover a business plan for Costa Coffee by involving
management practices and solution to support business.
MAIN BODY
LO4
P6) Assessment of current management practices within a specific food service operation, using
range of performance review techniques
The food service operation is the process of working differently in organisation and
managing all task which can help to deliver best quality of products and services. The Costa
Coffee is using different techniques and reviews for managing the operation and attaining
business goal by formulating plans that is defined below:
Food Monitoring and control process: In this, organisation follow some regulation
which are related to food industry that can help to increase the performance and profitability. The
costa Coffee company is managing best quality of food and coffee according to business plan
which attracts the number of customers and maintain good performance.
Customer satisfaction feedback: When customers have used the products and services
then it is natural that they have some query and more expectation that should be completed. By
using feedback form Costa Coffee is implementing changes that deliver them best quality of
service (Paciarotti and Torregiani, 2018).
M4) Devise appropriate management solutions to address shortcomings within a specific food
service operation, using range of management tools and performance review techniques.
In food services industry, it is important for management to analyse the problems which
are upcoming and facing by company. For organisation, is required to manage the functions and
address the shortcoming which can help to increase sales. In context to Costa Coffee,
management are using Benchmarking and Balance scorecard tool to review the performance and
bring the improvement that support to manage the function and activities.
1