Food Service Management: Approaches, Principles, and Analytical Tools

Food Service Management

Table of Contents
INTRODUCTION...........................................................................................................................3
PART A...........................................................................................................................................3
Various approaches of food supply chain and key stakeholders.................................................3
Principles of effective procurement and how they improve organization effectiveness. ...........4
Use of various analytical tools to support strategies of management..........................................6
Different practices of management that assist business operations. ...........................................8
Various ethical practices in food service organization. ..............................................................9
PART B..........................................................................................................................................12
Determine management practices using performance review techniques.................................12
Management solutions to improve the performance..................................................................14
CONCLUSION..............................................................................................................................15
REFERENCES..............................................................................................................................15

INTRODUCTION
Hospitality industry involves various fields such as food and drink service, lodging, event
planning, travelling etc. Food service management refers to the utilization of various types of
practices that are used by FBO for ensuring the safety of various types of food items. It can also
be described as the method that helps organization to control the hazards related with food in
order to ensure that food is safe for consumers to eat (McEachern, 2017). The Report is based on
The Ledbury. It is a restaurant that was founded in year 2005 by Brett Graham. It is located in
London, England. The organization is one of top ten restaurant in year 2014 in the list of World's
50 Best Restaurants. The Report will outline different methods of food supply chain, principles
of the process of procurement. Further, it will explain use of analytical tools to support strategies
of management, various management practices that support business operations. Moreover, the
Report will describe ethical practices that are used in organization and its impact on success of
business. At last, the Report will outline improvement plan for a specific organization challenge.
MAIN BODY
PART A
Various approaches of food supply chain and key stakeholders.
Overview of different food service context - There are various styles for food service. These
are described below-
 Banquet French Service : Under this type of style, food is cooked in kitchen then,
servers place the plates to the table of guests. Here, guests are served from left. Such as
sauce on dessert etc (Bavec, Bouroullec and Raynaud, 2017).
 Russian Service : Under this, the food is cooked on side of the table. Servers place the
food on platters then pass the plates at table side. Food is served from left (Berman,
2015).
 Cart French Service : Under this, food is cooked on table side. Hot food items are
cooked on hot plate and cold food items are assembled on small table. Food is served
from right (Parmenter, 2015).
Approaches of food supply chain -
Food supply chain refers to the process that explain the way in which food items come
from a farm and are placed on our tables. The food supply chain is an extremely complex chain
and there are a series of steps that are involved since there are a lot of small numbers of activities

that are required to be completed under the food supply chain. The process extends from
collection of primary raw materials to that of making the finished product available. It includes
various stages such as production, distribution, processing and consumption etc (Ross, 2017).
There are various methods of food supply chain that are used in food service industry. One of the
major approach that can be used by The Ledbury is short food supply chain method. It is
considered as most suitable method for supplying organic food items and local products to
consumers. There is a close relationship between consumers and producers that help to promote
transparency in communication. Another major approach that The Ledbury may use is food
systems approach. It is a framework that aims to provide sustainable ways for supplying healthy
food items. It focuses on non-linear procedure in food system (Faour-Klingbeil, Kuri and Todd,
2015).
Key stakeholders -
Stakeholder refers to individual, organization or group who is affected by actions of
another. Food supply chain involves various stakeholders. They play an important role in
promoting accountability and transparency. Another main stakeholder is competitors. They are
firms that compete with others for attracting large number of consumers. Government is
responsible for developing legislation and policies that provides marketing standards and food
business that must be met. (Sebastian, Siew and Orimaye, 2017). Owner of business must ensure
that food business should comply with all standards code related with food.
Transportation is an important part in food supply chain. Before transportation raw
material is packaged by farmer then it is supplied to wholesaler. Raw material is transported with
the help of lorry and bus. Then, food items are transported by wholesalers to organizations like
restaurants etc (Sitek, Wikarek and Nielsen, 2017).
Farmer is responsible to ensure that there must be ethical practices in respect of growing
crops and only uses natural things and not the use of pesticide etc. The major role of
manufacturer of food items is to combine raw material from farmers with different nutritional
additives. One of the major stakeholder of supply chain is consumers. Government is responsible
to influence food supply chain by developing various regulations and rules related with health
and safety of consumers etc.