Food Service Management: Approaches, Procurement, and Management Practices

Food Service Management

Table of Contents
INTRODUCTION...........................................................................................................................1
LO1..................................................................................................................................................1
Examine a range of different food supply chain approaches within the food service industry,
highlighting critical stakeholders in the process ........................................................................1
Discuss the principles of effective procurement and sourcing processes for a food service
operation .....................................................................................................................................3
Analyse a range of different food supply chain approaches and procurement strategies that
can enhance organisational effectiveness....................................................................................4
LO2..................................................................................................................................................4
Assess the application of different analytical tools to support effective management strategies
.....................................................................................................................................................4
Evaluate different management practices that support successful business operations in food
service organisations ..................................................................................................................6
Critically evaluate management tools and practices that can support successful business
operations in food service organisations ....................................................................................7
LO3..................................................................................................................................................8
Discuss ethical practices in your chosen food service organisation and the impact these
ethical practices have on the overall business success ...............................................................8
Analyse various ethical practices in your chosen food service organisation and the impact they
have on overall business success.................................................................................................9
Critically analyse various ethical practices in specific food service organisation and their
impact on the organisation’s business objectives overall...........................................................9
CONCLUSION .............................................................................................................................10

REFERENCES..............................................................................................................................11

INTRODUCTION
Food industry is a leading segment which is engaged in the activities related to process,
conversion, preparation and packaging of foodstuffs. This industrial sector involves diverse
businesses that mainly aim towards offering satisfaction to customers. The food industry is the
largest sector of the global economy (Batat, 2020). Food service management is one of the most
important aspect of this industry in which FSMs undertake advantage of interpersonal and
organisational skill to assure highest satisfaction to customers.
Present report has been conducted on, Circolo Popolare which is operating its business
services in the heat of London (The Outrageous Italian Restaurant With 20,000 Bottles Of Booze
• Circolo Popolare. 2019). This restaurant is offering incredible Italian products with
magnificent aura. In this report formative discussions has been made on various food service
contexts overview along with different food supply approaches. In addition to this, principles of
effectively procurement and souring process for a food service operation and various
management practices to successfully conduct activities within food service organisations is also
covered in present report. Lastly, ethical practices in respective restaurant is also included in
project.
LO1
Examine a range of different food supply chain approaches within the food service industry,
highlighting critical stakeholders in the process
Food service industry is one the leading and growing sector which is conducting business
operations related to preparing and serving of food to individuals. It mainly encompasses all
forms of restaurants from fine dining to fast food. There is diversified services that are being
offered in this industry with a purpose to service individuals in effective manner. Mentioned
below different different food service contexts is defined:
Fine and casual dining: It is one the most important aspect in food service industry. It
has been evaluated that fine dining restaurants mainly satisfy consumers with an chef-curated
highly price menu, upscale atmosphere and a dress code services. While, casual dining is mainly
a full-service concept that offer family-friendly and comfortable ambiance to customers with an
affordable menu.
1