Food Service Management

This presentation provides an overview of food service management, including its definition and the role of food service managers. It discusses various management practices within food service operations, such as quality monitoring, customer feedback, and evaluation tools. The presentation also recommends management alternatives for improving performance, including benchmarking and balance scorecards. It concludes with the importance of SMART planning and the impact of food service management on the industry.

FOOD SERVICE
MANAGEMENT

Table of Content
■ Introduction
■ Management practices within food service operation
■ Recommend and produce management alternatives
■ Conclusion
■ References

Introduction
Food service management is defined as the way of managing both food as well as service in
restaurant. It is managed through food service manager who are liable for day to day
operations of restaurant and other establishments which serve and prepare foods and
beverages. They direct their employees for providing satisfaction to customers by providing
them with better dinning experience and managing overall activities and operations to earn
maximum profits.

Management practices within food
service operation
Performance review tool is referred as systematic assessment of performance of business
for success and growth at marketplace in best possible manner. The several practices of
management within food service operation used by Hard Rock Cafe are as follows:
■ Food Service Quality Monitoring and Control Process
■ Taking Customer Feedback of Satisfaction
■ Monitoring and Evaluation Tools

Recommend and produce management
alternatives
The business has to make modification in their plan for improving their performance. Such
plan are made after analysis, monitoring and evaluation of business operation and activities.
Management alternatives as well as implementation plan are:
Management Alternatives
The food service organization has to make management alternatives for
improvement in their performance. They are as follows:
■ Benchmarking
■ Balance Scorecards

Cont.…
Implementation Plan
Seven C's of Implementation- It assist in implementation of action plan that carry 7C's like:
■ Clarity- The implementation plan must be clear, practical and easy to understand. People
reading the project should review the plan from to time to time and should guide the
organization. This can help respective organisation to send everything in clear and
transparent manner.

Cont.…
■ Communication- Regular communication should be maintained with the employees at
Hard Rock Cafe. This will help them prepare for the changes that will come from
implementation of new technology. Communication will promote a sense of
transparency in the organization.
■ Change Management- A proper change management approach should be followed at
Hard Rock Cafe in order to make the staff comfortable when a new technology or a
software is introduced in the company. This can involve training, involvement of the
staff.

Cont.…
■ Criteria- A very important measure of an implementation program is that how uniquely
it addresses the criteria to organization. The respective organisation has to meet criteria
of people in an effective and efficient manner.
■ Checklist- The plan should include a checklist of essential elements if the
implementation phase has to be a success. Each and every aspects of restaurant has to be
checked by manager in proper manner.

Cont.…
■ Call on Help- Implementation of new technology and software can be complex. In such
cases help can be taken from similar organizations that have had similar experiences.
■ Choose the Right Provider- A provider with a long track record and a positive rapport
must be chosen to deliver implementations on time and on a budget.
SMART Planning- The Hard Rock Cafe has to make objective by considering SMART
planning that should be achievable within stipulated time period. It provide guideline

Conclusion
The above assignment concluded that food service management is required in proper
operation and activities of food and service industry. Food supply chain has approaches in
terms of fine dinning, theme based foods and so on having various stakeholders such as
customer and food business for positive outcomes.

References
■ Papargyropoulou, E. and et. al., 2014. The food waste hierarchy as a framework for the
management of food surplus and food waste. Journal of Cleaner Production. 76.
pp.106-115.
■ Saad, M. and et. al., 2013. Use of rapid microbial kits for regular monitoring of food-
contact surfaces towards hygiene practices. Procedia-Social and Behavioral
Sciences. 105. pp.273-283.

Thank You