Food Service Management

This report discusses the food service management in Frankie and Benny's Restaurant, including menu planning, operations, revenue management, human resources, training, marketing, and customer services. It also highlights key stakeholders, procurement strategies, management practices, ethical practices, and performance techniques.

FOOD SERVICE MANAGEMENT
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TABLE OF CONTENT
INTRODUCTION...........................................................................................................................3
LO 1.................................................................................................................................................4
P1 Key stakeholders in the range of different services in food industry.....................................4
P2 Direct and indirect procurement as well as sourcing of operation of food service................6
LO2..................................................................................................................................................8
P3 Management strategies which are effective and tools used....................................................8
P4 Different practices of management which supports successful operation in food business.10
LO 3...............................................................................................................................................11
P5 Ethical practices and impact.................................................................................................11
LO 4...............................................................................................................................................13
P6 Issues in the business and performance techniques to address them....................................13
P7 Management alternative for improving performance which include plan for
implementation..........................................................................................................................15
CONCLUSION..............................................................................................................................18
REFERENCES..............................................................................................................................20
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INTRODUCTION
Frankie and Benny's is a chain of Italian -American restaurants in the United Kingdom
with the restaurant having numerous outlets all around the world. It was being opened in 1995 in
Leicester. The restaurant is being run under The Restaurant Group plc. It currently has more than
250 restaurants with over 240 restaurants operating in United Kingdom. The restaurant is famous
for its traditional Italian food. The restaurant has faced some difficulties in the recent past years
with 2014 and 2017 controversy, but has managed (Davis. and et.al., 2018). In this report the
food service management have been discussed which include menu planning, operations,
revenue management, human resources, training, marketing and most importantly customer
services. The report has also highlighted some key stakeholders and applications different
analytical tools. Also, the different management practices of Frankie and Benny have been
evaluated. Further some ethical practices and their impact have been reported which include the
corporate social responsibilities regarding employees which are gender equality, empowering
women, no racism etc., environment which include reducing pollution, eco friendly techniques of
doing work etc., and food and restaurants which include waste management, sustainable
consumption of resources, training for workers etc.
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LO 1
P1 Key stakeholders in the range of different services in food industry.
Food supply chain approaches
There are different types of dinning which are served by Frankie and Benny's Restaurant
such as:
Fine Dinning
Silver spoon service in which the food is served on a table in which the food is
transferred from a service dish to the plate of the guest (Wood, 2018). French service is a service
in which it is not necessary that the food must be French, the food is served at the table side of
the waiter. Plated service includes service in which each of the guest remains on their seat and
the meal is served on the individual plates of the guests. Russian service is also available in
Frankie and Benny's Restaurant , this service is cheaper than the French service in which the
food is served faster and in the food finishes off with garnishes in the end (Osei-Tutu, 2018).
Casual dinning
It is a dinning in which the food is affordable and the is served in a family friendly
ambition the service included in it are the plated service, Buffet service is a service in which the
guest serves the food to themselves, a variety of food is available from which the guest can take
food as per their requirement and family service in which for the family special food is prepared
and the same is served to them (Kibler. and et.al., 2018). In the family services the hotel charges
extra money for the special food in which the items taken into consideration are the family items
for the dishes.
Themed family services
Under the theme family service, family service and also plated service is included.
Fast food
The counter service, which includes food items available at the counter and the server, is
ready to serve the food. The service is also known as self service in which the receiver of the
service is welcomed to select the fast food at the counter.
Conference and events
The services which are available in the Conference as well as events are the silver service
and Buffet service.
The Food Supply chain
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Coco is made using the following food chain in Frankie and Benny's Restaurant as
follows:
The farmer used to grow, harvest, fermenting, and then dry and at last store the coco. To
give special blending effect the coco is transported with heavy load which gives the beans special
effect (Osei-Tutu, 2018). Distribution part is of the distributor who used to distribute the ready
coco by export or local sales to various companies or hotels including Frankie and Benny's
Restaurant. The business owner of Frankie and Benny's Restaurant used to purchase the coco in
bulk in order to save cost and make payment then the item is stored at the store house. The chef
of the hotel used to burn the coco then decapping of the seeds is done after that roasting and
grinding of the seeds is done. Mixing of flavor, sugar, and all other items is done and the expert
then serves the chocolate of different flavor to the customer as per their requirement.
Stakeholders or key players involved
There are different stakeholders involved in the serving of food which includes variety of
dinner and serving styles.
Farmer
Farmer used to conduct all the process of raw materials of the food. Which basically
include growing, harvesting, protecting, irrigation, ploughing etc. For faming in Frankie and
Benny's Restaurant majorly used item are Colored Capsicum, Cherry tomato, Parsley and Clerey
(Dellino and et.al., 2018).
Factory
It the factory the processing of the vegetables is done in which they are cleaned and extra
stuff is cleared. They become ready for the delivery after processing in the factory (Fisk and
et.al., 2018).
Distributor
Distributer or the supplier used to supply the vegetables to Frankie and Benny's
Restaurant at fair price. If the quantity is high the price will be low and if the quantity is low the
price will be comparatively high.
Retail
Retailer used to sell the vegetables at price higher than the distributor. But Frankie and
Benny's Restaurant purchases directly from the Distributor but in case of emergency the hotel
used to purchase from the retailer (Jo and Cha, 2019).
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Business owner
The business owner of Frankie and Benny's Restaurant used to find the best supplier of
the vegetables and then place order (Koeberl. and et.al., 2018). Receiving and inspection of the
food is done by the owner, the quality of the vegetables is checked, and the storing of the food is
done at the cold house. At last the expert or chef used to prepare the food.
Purchase manager
They are key players who used to find out the best deal for the items to be purchased
which includes the best price of the food, in what quantity the items must be ordered and at
which time the items must be ordered. The demand forecasting as per the season or any special
occasion is also kept in eye by purchase manager (Kibler and et.al., 2018).
Customers
Customers are the persons to whom the food is served. They check the items in the menu
and order the food which is required by them. They enjoy the food and pay for the food they
enjoyed. Frankie and Benny's Restaurant used to also take feedback from the customer about the
food.
P2 Direct and indirect procurement as well as sourcing of operation of food service.
The different direct and indirect procurement as well as sourcing of operation of food
service used in Frankie and Benny's Restaurant which will help in reducing cost as well as assure
quality are as follows:
Inventory levels which are lower
During the off season Frankie and Benny's Restaurant used to order lower inventory due
to which the variability of demand is reduced. This also improves the forecast level by
addressing the issues of the demand and capacity. Daily used inventory is used from the store
house which includes the required quantity level (Levkoe, Erlich and Archibald, 2019).
Buying as per the need
Unnecessary products will add cost to Frankie and Benny's Restaurant so it is must to buy
items which are in demand as per the season (Manning, 2018). For example ice cream in summer
is good option but ice-cream in winter is not a good option.
Training of the staff
It is must to train the employees of Frankie and Benny's Restaurant in order to save cost
and achieve better results. If the employees are trained well then it will lead to minimum mistake
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and the same will result less wastage of resources and loss of the company will be minimum
Example giving employees training to operate advance software will lead to ease in work.
Costing out items
It is very important for the manager to cost out every item in the menu and then receive
the item (Marriott, Schilling. and Gravani, 2018). Without costing of item it will lead to no
proper planning of financial management and calculating the cost of the dish. The cost of item is
calculated by dividing the number of units by the price of the unit.
Maintenance of kitchen
For the quality assurance of the food it is very much essential to maintain the quality of
the kitchen and also cleaning of utensils on regular basis. This will lead to serving bacteria free
food and customers will not prone to any diseases and ultimately goodwill of the company will
improve (Malano and van Hofwegen, 2018).
Indirect
Save light expenses
The lights and the any item in which electricity is consumed must be turned off if it is on
unnecessarily. Waiter of the hotel or any responsible person must check whether the electricity is
required or not. If the electricity is not required then it must be turned off because it will lead to
saving a lot of cost (Marriott, Schilling and Gravani, 2018).
Energy saving
Frankie and Benny's Restaurant must use the equipment which are energy saving such as
stove fan, LED lights, Solar pan ale etc (Levkoe, Erlich. and Archibald, 2019). Usage of energy
saving equipment will be more effective and more cost friendly. The profitability of the company
will increase due to this (Nguyen, 2018).
Order in bulk
The purchase manager must of Frankie and Benny's Restaurant must order items in bulk
which are in demand because this will lead to saving a lot of cost of the item. For example if
from retailer the cost of 1 kg cabbage is 10 pond the same will cost if it is purchased 10 kg 5
ponds per kg (Reveiu and Constantin, 2018).
Delivery management
The delivery of the food items must be managed. For example if there are two person
ordering food from the same area then the food must be delivered to them combined otherwise it
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will cost more if the food is delivered separately. Frankie and Benny's Restaurant can also look
for delivery companies which are expert in food delivery it will save cost as well as due to
delivery service the reputation of the Frankie and Benny's Restaurant will not be affected.
Pricing and approach of purchasing
Pricing of the product will completely depend upon the item and the cost of the dish. The
focus of Frankie and Benny's Restaurant is to serve all of the people of all categories at a value
for money (Galvan, Hanson. and George, 2018). Delivery is available and the payment is
available in cash as well as credit for the long lasting customers.
Quality control
The quality check is categorised in three categories such as A, B and C. If the product is
of par quality then it is categorized as A category and if not then C category and for B it is of
average category. There is a separate quality team which consistently checks the label of the item
and also the variant of the item. Example green sign is of pure veg and red sign is of pure non
veg.
LO2
P3 Management strategies which are effective and tools used.
The management strategies used by Frankie and Benny's Restaurant is the SWOT
analysis and PEST analysis and the same is explained below:
SWOT Analysis
SWOT analysis is the analysis which is used for the internal as well as external
competitive analysis of company.
Strength
Strength is a internal factor of a company or Frankie and Benny's Restaurant is better
than its competition (Jo. and Cha, 2019). The strength of Frankie and Benny's Restaurant is
professional staff that is properly trained and ready to face any challenge in the job.
Weakness
It is a internal factor at which the competition is better than Frankie and Benny's
Restaurant. The weakness of Frankie and Benny's Restaurant is poor financial management in
which high cost supplier have been selected by the manager and the same is resulting in rise in
the cost of the product (Galvan, Hanson. and George, 2018).
Opportunity
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It is a external factor in which if the company takes advantage of then it can result in
profitability and if not then it will result in loss of company (Rodríguez-Espíndola, Albores. and
Brewster, 2018). Opportunity for Frankie and Benny's Restaurant is purchasing raw material
from Ghana which is providing vegetables at cheaper rate.
Threat
Threat is a external factor in which if company did not take proper steps then it can ruin
the profitability of the firm (Nguyen, 2018). The threat for Frankie and Benny's Restaurant is
street food stall entrance because they are providing the same food at lower cost.
PEST
PEST Analysis is a external analysis which includes external factors in order to determine
the impact of external factors towards the performance of the company (Jo and Cha, 2019).
Political
Political factors are the factors related to ruling party or change in the party. The political
factor which can influence Frankie and Benny's Restaurant is the change in the policy for
management of waste, the same will charge penalty for the company (Dellino. and et.al., 2018).
So, it is advisable to plan in advance for that issue.
Economical factor
Economical factor is the factor which is related to change in rates, for ex, economy etc.
the economic factor which will influence Frankie and Benny's Restaurant is the hike in the wage
rate this will increase the cost of the product (Brown, 2018). It is must for Frankie and Benny's
Restaurant to reduce cost by buying items from cheap sources.
Social factor
The social factors which will influence are the different age group and different lifestyle
of the young generation (Fernie. and Sparks, 2018). For the social factor the Frankie and Benny's
Restaurant must keep open the restaurant for long hours of time.
Technological factor.
Frankie and Benny's Restaurant is using old technology in packaging of food the
company must use upgraded machines which is cost effective and more quick in response
(Dellino. and et.al., 2018).
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Pest is important as due to which it becomes easy to find out what are the external factor
which can hinder and foster the organization. As per the need required changes are must, which
will lead to growth of the company.
P4 Different practices of management which supports successful operation in food business.
There different strategies which will help in the success of operation of Frankie and
Benny's Restaurant and the same are discussed below:
Recruitment
One of the best management practises to successful operation in food business is staff
recruitment. Staff members are the one who represents the restaurant in front of customers
(Koeberl. and et.al., 2018). So, it is important for Frankie and Benny's to recruit efficient and
skilled staff members. They can focus on updating their recruitment process so that they can
recruit skilled staff members.
Staffing
Frankie and Benny's Restaurant must focus on the level of staff and must not employee
unnecessary staff because the same will increase the cost of the restaurant. This will lead to
mismanagement of the employees (Mubeen, 2019). Imagine two waiters serving the single plate
of food. It is also necessary that the right staffs are at the right place and also at the right time.
The staff must be having skill and adequate experience because staff can convert weakness into
strength.
Training plans
Frankie and Benny's also need to focus on bringing some improvement within their
training and development plans and activities in order to motivate their staff members and
employees in such that they can increase their employee retaining level and reduce their
employee turnover leve (Kibler, and et.al., 2018.)l. They can also focus on training their staff
members with new way of servings, should bring changes within their menu, update their
working hours according to their convenience and focus on development activities in order to
update their skills, so that their employees feel motivated and does their job more efficiently.
Marketing strategy
Frankie and Benny's Restaurant must focus on latest technology such as digital marketing
in which the cost of the marketing is low and is successful in gathering high rate of traffic
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(Nguyen, 2018). Targeted audience can be gathered via digital marketing and the suitable
product can be pinched to the audience as per their profile. Example SEO, SMM, SEM etc.
Incentive strategy
Frankie and Benny's Restaurant can provide incentives for the booking which is done
directly online (Malano. and van Hofwegen, 2018). Online booking save a lot of processing cost
and is also a transparent way of transaction. The company must provide incentives such as 5%
percent off on online bookings or cash back offer etc. Frankie and Benny's Restaurant must focus
on showing increased price showing over the website and calculating the percentage of discount
on that online price. This will make feel customer that the company is offering a bunch of
discount and the same will lead to conversion of audience into customer. Training is provided to
the rude staff about how plan for the strategy in which they will be taught the discounting
approach.
Strategy of forecasting
This is one of the most important strategies for the Frankie and Benny's Restaurant on
the basis of which the price of the rooms as well as price of the food is decided on the basis of
the season and any special occasion. Financial records must be maintained by Frankie and
Benny's Restaurant in order to do analysis of the season in which the revenue was highest and
what are factors of the high revenue. On the basis of the data the management of the fund must
be done by Frankie and Benny's Restaurant.
LO 3
P5 Ethical practices and impact.
ETHICAL PRACTICES
Frankie and Benny can benefit themselves by having a code of ethical standards in their
organization. They will serve as a guideline for decision making process and will help in long
term survival of Frankie and Benny restaurant. The ethical practices include corporate social
responsibilities regarding employee's relations, food safety and food and restaurant.
EMPLOYEES RELATIONS
One of the main ethical consideration Frankie and Benny should keep in mind is that they
should pay the minimum wage to their employees working there and Frankie and Benny should
not be working for any overtime, early shifts or late night shifts as this affects their health
conditions and if they are still working then they should be paid fairly for these overtimes
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(Naylor. and Higgins, 2018). This creates a dramatic impact on the employees about the
company reputation. If Frankie and Benny employee's relations are not good then this may lead
to loss of reputation of the company. The company also has corporate social responsibilities
toward their employees which include equal employment opportunity for all the workers,
training for the new and existing employees, having an eco friendly environment to work in. If
Frankie and Benny do not keep up with these facilities this will affect their employee relations
(Ma, Wang. and Bai, 2019).
ENVIRONMENT
Some of the common concerns for Frankie and Benny are environmental damages which
include food shortage, inhumane treatment of food animals and unintended effects of different
food policies. Frankie and Benny should keep in mind these environmental effect while
working, they should not use any animal which is illegal. Frankie and Benny should not use
plastic for packaging their product and home deliveries as plastic is one of the biggest reason for
the degradation of the environment so they should use paper bag for the replacement (Wensveen,
2018). Frankie and Benny should concentrate on the corporate social responsibilities by
achieving the goal of sustainable development, meaning the satisfaction of current generation
need without sacrificing the need of future generation, so Frankie and Benny should not
recklessly kill animal for their profits. Keeping in mind all these CSR as this will attract
environmental conscious customer and will also improve brand image of the company. Beside
all this Frankie and Benny should invest significant amount for the compensation of degrading
the environment.
CSR activities
CSR practice impacts the overall business in many ways both positively and negatively.
 CSR will help in generating revenue by social activities which includes ticket price for
vising the park and ticket price for various recreational activities.
 CSR also helps in increasing brand reputation which further helps in increasing loyalty of
guest (Wensveen, 2018). CSR will encourage in building customers which are loyal due
positive impact of CSR activities over customers. The customer will be attracted towards
the Frankie and Benny as CSR activities built good image in the mind of customers.
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 Money will be saved due to tax concession and retention of staff will be possible because
of good activities done. CSR activities are tax-free activities and Frankie and Benny can
show in the books for the tax-free consideration.
 Good or improved CSR practice can help in retaining Staff members. CSR activities can
help in increasing retention rate of customers with the help of good image of the
company in the mind of the employees. The employees will feel that the Frankie and
Benny is contributing towards the society, so we should also contribute for the society.
FOOD
Frankie and Benny have to follow ethical code while serving and preparing food. The
company has faced serious allegations in the year 2014 when a customer complained about a
crab dish served containing squirmy, in 2015 when the chain was given the lowest rating (red) in
an assessment of the sustainability of its seafood products and in the year 2017 when an
alcoholic drink was served to a four-year-old girl. These all incidence have greatly impacted the
sales of the restaurant and their goodwill too. These all mistakes should be taken care of and
Frankie and Benny should make sure that the same mistakes are not repeated (Malano. and van
Hofwegen, 2018).
RESTAURANT
Consideration should be given by Frankie and Benny to purchase the most qualitative
products with no question being asked as degraded quality will not only reduce the revenue but
will also impact the company's brand value (Ma, Wang. and Bai, 2019). A code of ethics should
include a commitment to sell only healthy products and never to use harmful ingredients as A
code of ethics are required to be included so that a commitment to sell only healthy products is
fulfilled and no harmful ingredients are used that can sacrifice their customer health for
restaurant’s own benefits (Dellino. and et.al., 2018). An ethical issue that might occur
occasionally within restaurants is proper food handling, Frankie and Benny should train their
staff effectively and efficiently to handle all these task and also to handle the customers as the
customers need to be satisfied for the service provided by Frankie and Benny or they will cause
problem in the long run.
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LO 4
P6 Issues in the business and performance techniques to address them.
Issues Performance techniques
Food and service quality monitoring The performance technique which will be used by
Frankie and Benny is the multiple sensor
technique in which multiple sensor will be
installed in order to detect the quality issue. The
centralised computer system will then pass the
information to the sensor module (Lee. and
Cheng, 2018). On the basis of the system the
report will be made which will be address the
issues related to problems such as customer
service, quality issues etc. For example if the
waiter is not washing hand and serving food
without gloves and due to this bacteria have
entered to the customer and the customer has fell
ill. The system will detect the problem and will
show in the report the problem which will be
directly sent to the manger and afterwards the
manager will take appropriate action (Ma, Wang.
and Bai, 2019).
Performance compared with Standard
specification
This issue can be solved by using the technique
of performance management system in which the
performance of each individual will be measured
in order to find out the reason for deviation. SOP
is a kind of written procedure that covers all
aspects or operations of a restaurant especially
safe handling of food (Fernie. and Sparks, 2018).
Each restaurant requires SOP so that they have
well structures and organized system with
complete documentation. All the training
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provided to staff members, specifications and
pictures in menu card etc. are done according to
the SOP of the restaurant. for example if the
restaurant A is better in cutting cost by purchasing
the product smartly at low price then reasons will
be find out how and from where the product or
raw material is being purchased by the company.
The same this will be applied in Frankie and
Benny in order to reduce cost and increase
profitability.
Mystery guests Mystery guest are the one who are employed by
the rating agencies of hotel in order to evaluate
the quality of a hotel. In order to get the five star
for service the Frankie and Benny must include
well structured team, Polite as well as courteous
staff which is providing quality and premium
services to the customers (Leroy. and et.al.,
2018). It is also necessary to have well managed
seats with premium quality and level of comfort.
Wi-Fi, guest room, luxurious facilities for toilet is
must to have a five star rating for Frankie and
Benny. In order to get the five star rating the
Frankie and Benny must serve the customer well,
must have luxurious rooms and also must have a
professional staff.
P7 Management alternative for improving performance which include plan for implementation.
PLAN smart manager solutions.
There are various alternatives but the ones which suit the best for Frankie and Benny's
Restaurant are as follows:
Recruitment and talent management
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For the right people at the right job it is just for the Restaurant to employee the most
talented and the most in demand employees (Wensveen, 2018). Using the key performance
indicators Frankie and Benny's Restaurant can hire the employees who are the strength for many
restaurants by providing them better salary and better facilities than the organization in which
they are presently working with. It is also necessary for the company to make overall
development of the employees in which training related to software and hotel management and
must be given to order to improve the performance and profitability of Frankie and Benny's
Restaurant .This alternative will lead to retain the existing employees and also involve fresh
mind with the innovative solutions of the problem which will help the firm to solve complexity.
Restricting and change management
For Frankie and Benny's Restaurant it is very important for implementing the strategies
as per the changes required in the restaurant (Barr. and McClellan, 2018). In the plan Frankie and
Benny's Restaurant will use effective communication techniques such as video conferencing by
which the changes made in the firm can be easily communicated to the employees. For example
if there is a special dish in the market which is new and in trend then the restaurant must change
its menu as per the trend. This is included in the plan because the same will help in gathering of
customers and managing them to adopt the change by providing special training for the change.
Separate budget will be set under the plan for change management which will include risk
management, technology management and control management. The plan will include the details
of the change such as how the change will be implemented, how the change will affect the
employees and what is going to be the response of the employees due to change.
Redundancies
The wasteful activities which is time-consuming and not cost friendly for Frankie and
Benny's Restaurant will be removed under the plan using redundancy strategy (Dellino. and
et.al., 2018). As per this strategy steps will be taken to find out what the activities which
hindering the performance of the firm and what are things which can be done in order to remove
the bottleneck. Sometimes it is also necessary to remove the jobs which are no longer needed for
example if the delivery man is having bike or car then the same should be employed and the one
who is not having the personal Vehicle must be removed. This will save lot of cost and also risk
will be minuses of the loss.
Restaurant improvement 1: Training of theTime frame: The whole process will take 1
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staff
Specific: Online training
Measurable: Online training will be provided
to all the staff members. This online training
will be continued for 3 months
Attainable: head of the departments of the
restaurants will be conducting the training every
month and will be reviewing their staff
members performance.
Relevant: achieving the goal of better food
preparation.
Time bond: 3 months.
Specific Actionable Targets: Company has
to achieve the target of giving employees
training to manage the staff.
year.
Time frame:
Within one month
Restaurant improvement 2: Reduce customers
food complaints related to presentation
Specific: Provide training to staff members for
food presentation for customers (Brown, 2018).
Measurable: Currently restaurant do not
provide any kind of training related to food
presentation.
Attainable: All the cooks and waiters should be
able to lean the way in which food is presented
to their customers.
Relevant: it will save cost and increase
profitability.
Time bond: 5 months for providing training to
their staff members
Specific Actionable Targets: Increase
Time frame:
1 year is a complete time frame.
Time frame: In a month saving 100 dollars of
electricity.
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customer satisfaction
Restaurant improvement 3: Buying as per
need so that customers need not to wait for their
food for too long
Specific: Buy all the items according to the
requirements in advance so that dishes can be
prepared on time
Measurable: Currently the company is buying
100 kg a month.
Attainable: Buying 500 kg a six month.
Relevant: For the purpose of inventory
management and cost saving.
Time bond: Each moth of winter.
Specific Actionable Targets: Storing the
items bought in the cold house and using the
items on daily basis.
Time frame:
For winter season because the items are
perishable.
Time frame: In a month
Restaurant improvement 4: Delivery
management.
Specific: hiring cab drivers of the expert
agency. In order to reduce their customers
waiting time for their food (Davis. and et.al.,
2018).
Measurable: currently the company is using
their own staff for delivery of food.
Attainable: Making 100 deliveries a month of
food items in bulk at specific location.
Relevant: For the purpose of proper
management of delivery at locations.
Time bond: 10 months till Christmas.
Time frame:
Till Christmas and till winter season.
Time frame: 5 months.
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Specific Actionable Targets: Achieving the
deliveries of heterogeneous items in food to
around 10 locations.
CONCLUSION
From the above report we have come to a conclusion about the food and service
management of Frankie and Benny restaurant. In this report we have done analysis of PEST
(political, economic, social and technological factors for evaluating the impact of all these
factors upon the external environment of the company, also the analysis of SWOT (strength,
weakness, opportunities and threats) has been done for evaluating the impact of all these factors
upon the external as well as internal environment of the company. After this there is a thorough
analysis of all the ethical factors impacting Frankie and Benny restaurant in which we have
discussed how the ethical practices and the corporate social responsibilities affects the employee
relations, environment, food and restaurant of the Frankie and Benny restaurant. This report also
include the improvement plans for the Frankie and Benny restaurant such as smart planning,
recruiting and talent management and redundancy controlling factors. The analyses of different
food supply chain approaches and procurement strategies that affect the organizational
effectiveness.
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