Food Service Management: Approaches, Procurement, and Ethical Practices

This report explores the approaches to food supply chain, principles of effective procurement, and impact of ethical practices in the St. John restaurant. It also discusses management practices and tools for business success and provides recommendations to support management strategies.

Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
SCENARIO 1...................................................................................................................................3
Overview of company............................................................................................................3
Approaches of food supply chain and stockholders involved in each approach....................4
Principles of the effective procurement and sourcing process for the food industry.............4
Impact of different supply chain approaches and procurement strategies on St. John
restaurant................................................................................................................................5
Analytical tools in the restaurant which can help to improve management practices............5
Management practices and tools for business success...........................................................7
Recommendation to support management practices and strategies for business...................7
Ethical practices in St. John restaurant...................................................................................7
Impact of Ethical practices.....................................................................................................8
Various specific ethical practices impact on the St. John restaurant.....................................8
SCENARIO 2...................................................................................................................................8
Current management practices and operational performance of organization.......................8
Recommendation for the improvement through management strategies...............................9
Implementation of plan on St. John restaurant ....................................................................10
CONCLUSION .............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
Food service mangers of the restaurant are responsible for the daily operations in the
restaurant or the other establishment that serve or prepare food and drinks. They give directions
and insure to the other employees and staff members to satisfy customers with their dining
experience and mangers also mage the business so company can earn probability in their
business.
This report will cover St. John as a company, in which report will give company
overview, and this report will examine range of the varies food supply chain approaches and key
stakeholders in the process. It will discuses the effective procurement and sourcing process for
the process. This report will analyze how procurement and supply chain management can
enhance organizational effectiveness. This report will also support management strategies and
different analytical tools for food and services. This report will also conclude recommendation
strategies in the St. John restaurant. This report will cover ethical practices of the St. John
restaurant and it will also conclude impact of ethical practices. This report will analyze current
management practices and operation l performance and this report will provide recommendation
for the improvement. In the end of the report it will implement plan and provide monitoring
technique.
SCENARIO 1
Overview of company
St. John is one of the famous restaurant in London UK. This restaurant was open in the
1994 by the Frgus Hebderson (Davis and et.al., 2018)Trevor Gulliver and Jon Spiteri on the
premises of the Former Bacon smoke House. Under the guidance of the Fergus Henderson, head
chief of the restaurant was socialist to make dish which is known as “nose to tail eating. This
dish they made with the Pig meat . With the devotion to the offal and other cuts of meat was
rarely seen in the restaurant, in this restaurant they also included British traditional recipes like
Pigs ears, pigs tail, trotters, marrow and during the season Squirrel. IN the result this restaurant
has developed among-est the Gastronomic cycle such as foodies, chiefs and cook on sabbatical.
They are one of the famous restaurant in LONDON and people from all around the world come
in this restaurant to dishes from this restaurant

Approaches of food supply chain and stockholders involved in the each approaches
Food people eat reaches to them through the food supply chains in which food moves
properly from the food producer to the consumer of the food. Customers who purchase food
from the supplier, have to pay money for the food. In the Context of the restaurant food supply.
This food supply chain mainly included 3 approaches in the restaurant;
Face to face
In the face to face approaches customers directly purchase food from the producer face to
face(Ward and et.al., 2018). This creates a trust among the people and customers have to pay
money after getting their food. In this process customers and food producer involve, and they
both complete this process face to face and payment of the product also get same time.
Spatially Extended
In these approaches' product are produced and retailed in the specific place or any
region and in this process customers are made to be aware of the local nature of the product at
the point of the retail. This process include retailer and consumer of the product.
Spatially Extended
Where the meaning and value laden information about the production place and those
producing the food is translated to the customers who are far from the production place and who
have no personal experience of the place or region. This process include producer , mediator,
transportation and customers.
Principles of the effective procurement and sourcing process for the food industry
Principles of procurement and resourcing
Using procurement to delivery sustainable outcomes
the document should be considered as a procurement of the strategic process and a way
of the delivering business objectives through the food supply chain (Atkins and Bowler, 2016).
St. John restaurant should set standers that how early stages of the procurement process through
strategic procurement Techniques such as market risk, market analysis ,social return on the
investment and more.
Resource arability
Restaurant should resource their food product from the place where they can get quality
food product in low price this will help them to earn profit, and they and provide quality food to

the customer in low price range. It will also increase their market reputation in the market, and
they can gain competitive advantages.
Relationship with supplier
Mangers of the St. John restaurant should market better relationship with their food
supplier because it is important and it creates communication between supplier and superiors of
the St. John restaurant. Company can get discount in the process, and they can save some
money in the food supply chain process (Notarnicola and et.al., 2017)
They will also can get market information in the food industry and how they can get better
resources for the St. John restaurant.
Impact of different supply chain approaches and procurement strategies on St. John restaurant
Supply chain approaches
food supply chain approaches helps to reduce risk and this process helps consumers to
get their product on time. In every industry supply chain plays important role, and this includes
Information flow, goods flow, financial flow ,value flow and risk. Product flow includes the
goods' movement . There is whole process of the supply chain in which supplies supply goods to
the agent and agent provide goods to the retailer and retailer provide goods to the customer and
customers consume those products. This process repeat continuously.
Procurement strategies
In a private food sectors. Procurement can be seen as a strategic functions to improve
process and increase probability of the St. John restaurant. Procurement helps business to
streamline process and create opportunities for the company and St. John restaurant can get row
material ion low price, and they can also identify better sorceress of the supply which can be
beneficial for their business (MOMANYI, 2016). This can be also helpful in the reducing the
bottom line of the food supply chain process. It is important for them to use Procurement
strategies to make effective their food supply chain management.
Analytical tools in the restaurant which can help to improve management practices
There are some 2 analytical tools which can help to improve management practices of
St. John restaurant. Because they help to identify the factors effect their business, and they can
also identify competition in the industry and profitability from the market.
PEST analysis
Political Factors

Decrease in the Taxes can increase the probability of the St. John restaurant and because
they can save money in the Taxes and this will also help in management practices because
company can adopt new management practices for their employees.
Economic
If employment rate will increase in the country then St. John restaurant can get better
employees in their restaurant and management will be more effective.
Social
St. John restaurant mangers can provide management practices for the employees and it
will develop motivation among employees (Yi and Dercon, 2017)
Technology
Technology will helps to improve process of the management practices.
Value chain management
Primary activities
Primary activities can helps management practices improving product distribution to the
customers.
Inbound Logistics- this includes activities like storing distributing etc. It helps to make available
of the goods and services(Cameron, E. and Green, M., 2019). If resources will available then
management can use those resources for operation.
Operations- In this process row material transform into the final product. Management can
improve their practices by selling products to the customers.
Outbound logistics- this activity collect and deliver product.
Marketing and sales- activities such as advertising promotion and public relations comes under
this activity.
Services- it means service provide to the consumers to maintain product value.
Supportive Activities
supportive activities help management practices of the St. John restaurant to make better
and effective so management of the company can work better.
Procurement- this are resources of the St. John restaurant such as food material,
Technological development- St. John restaurant can be benefits from the teleology, and they can
use it for years.

HRM- this department helps to recruit and select skillful workers and also mange operations in
the St. John restaurant (Ju, S. and Chang, H., 2016)
Infrastructure-this management system helps to provide services to each department of the St.
John restaurant.
Management practices and tools for business success
Management practices and tools can help employees of the St. John restaurant to do
their work more effectively and this increase communication between staff and mangers of the
restaurant. It is important for the company superiors to implement management practices
improving relation and make their staff work in the group and more effectively.
Management practices and tools also have negative impact on the business of St. John
restaurant. It their management system do not apply management practices and tools properly .
It is important for employees to take knowledge about those tools and practices before they
implement in the workplace(Ju, S. and Chang, H., 2016). They required some skills and
knowledge about them otherwise it can directly impact on the probability of the St. John
restaurant, and they will not able to achieve objectives of the business.
Recommendation to support management practices and strategies for business
Standard operating procedure
SOP's can can be helpful for the St. John restaurant if they use this practices in their
workplace then SOP will cover all aspect of their business (Joung and et.al., 2015). It removes
employee guesswork about how tasks are to be performed, improving productivity, efficiency
and teamwork while providing a base for evaluating performance and making. Expanding your
SOP beyond health regulations serves St. John restaurant well because it spells out how you
want tasks done, from taking reservations to setting tables and cashing out credit-card tips.
Written procedures broken down either by job description or operation areas can supplement
training manuals and are also handy for cross-training and as a reference for employees filling
unfamiliar roles during short-staffed times.
Monitoring and Evaluation tools
Feedback
After the meal it is important for the St. John restaurant mangers to take feedback from
their customers, so they can understand that they are able to satisfy their customers not,

according to the feedback employees can bring changes in their practices and provide better
services to their customers, so they can get satisfaction (Faour-Klingbeil, Kuri and Todd, 2015)
Ethical practices in St. John restaurant
Quality services
It is important for the St. John restaurant to provide the best quality services to their
customers because it is important for the customers' satisfaction. If they will not give proper
services then it will affect the customers' loyalty.
Behave nicely
staff members who are serving food to the customers should behave nicely with the
customers, and they should not get angry on the customers if they are behaving nicely(Fennell
and Markwell, 2015). It is important for them so provide service without any argument.
Welcome
mangers and employees of the St. John restaurant should welcome their customers and
they should answer every question asked by the customers, even if they just come for inquiry.
Impact of Ethical practices
Issue resolution
Customers are important and it is necessary for employees of the St. John restaurant to
solve issue of the customers(Meacham and et.al., 2019). If they find that customer is having any
issue when they are taking meals then is is important for the staff the find the problem and
resolve the issues of their customers.
Service on time
Employees of the St. John restaurant are not providing services on time then they can
lose customers loyalty so it is important for them to provide services to the customers when they
enter the restaurant.
Various specific ethical practices impact on the St. John restaurant
Ethical practices will incense market reputation on the St. John restaurant, and they will
make new customers in the market, and they will able to gain customers locality (Davis and
et.al., 2018). This will also effect the probability of the company, and they can get growth in the
market. Ethical practices helps employees of the St. John restaurant to understand the
importance of guest satisfaction and how this can help them to achieve objectives and goals of

the business. Management of the company will improve and employees will be motivated, and
they will work effectively.
SCENARIO 2
Current management practices and operational performance of organisation.
The are various management practices which are currently followed by St.John restaurant
as they involve the workers in decision-making. Engaging employee's n decision-making make
employees enthusiastic and productive and thus, this assist in increasing the productivity of
St.John restaurant. Employees of the organizations are totally committed towards their job role
as by staying committed it becomes easier for organization to achieve the goals. St.John
restaurant used to reward the employees for the better done as this helps in raising their morale
and also motivates the for achieving the organization's goal (Tian and Sheng, 2017). St.John
restaurant is focusing on proving training to themselves workers so that they better
understanding their job roles and performers according to the objectives of the organization.
Regular meetings are held by the organization so that management gets to know about the
current conditions and any improvement required can be made by higher authorities.
Organizational performance comprises measuring the actual output with the intended
outputs (objectives and goals). Organization measures the operational performance by different
ways as they focus on providing best services to the customers. They focus on maintain healthy
relations with customers so that they feel satisfied and again visit the St.John restaurant.
Restaurant take care of the needs of the customers and according to that food is provided to
them. Performance is measured by analyzing the productivity of the firm ie, what are the targets,
and they are achieved or not and according to that measures are taken by the top authority.
St.John restaurant follows the CSR policies so that it can attract more customers and this assists
in increasing the profitability of the organization (Mikulsen and Diduck, 2016).
Recommendation for the improvement through management strategies
St. John restaurant is facing issue related to the employee's performance, employees of
the company are not giving proper services to the customers and this is creating problem to
achieve objective of the company. One more issue St. John restaurant are facing in operations of
the franchise. They are not able to franchise their restaurant on the other market of the UK.
Management strategies for improvement
Goal setting

It is important for mangers of the St. John restaurant to set goals for the employees.
Because if they will not have clear goals then they will not take responsibility, and they will not
work properly in the restaurant.
It is impotent for St. John restaurant's mangers to set their goals to franchise their
business on the location where they can achieve objective of the business, and they can
successful expand their business(MOMANYI, 2016). It will help them to show their presence in
the market and it will increase their market reputation.
Situational analysis
Mangers of the St. John restaurant should understand the situation faced by the company
and according to that they should plan the strategies to improve management and improve
orations for the franchise of the restaurant. A good place to start is by doing a SWOT analysis,
looking at the company's Strength assets, resources, knowledge, good reputation), Weaknesses
such as high production costs, limited service line, limited marketing budget), Opportunities like
government incentives, local business partnerships, strong market growth) and Threats for e.g.
discounting by competitors, increasing supplier costs, technology and systems becoming
obsolete (Joung and et.al., 2015). When doing a SWOT analysis, you look at both internal and
external factors to figure out the company's critical success factors and potential profitability.
Strategies implantation
Strategies which mangers have make to improve performance and operation on the
organization, should be taken in the practices, and they should record the performance after
implementing strategies on the organization. They should communicate with the employees and
take review from them about work. They should insure the task and responsibility to the
employees and each and every employee who are working in the company should know what
they are expected to do in their services and task.
Strategy Evalution
this is final stage of the management process, in this strategy mangers will record the
performance of the employees, and they will find if there is something wrong in their
performance, and they will also see the operation in the franchise and improvement they get
after this strategies.
Implementation of plan on St. John restaurant
Required outcomes Strategies Time frames

Employees performance Mangers of the company will
provide management practices
for the improvement in the
employees performance and
workers can provide quality
services to the customer,
management practices like
communication, time
management and etc.(Fennell
and Markwell, 2015). In the
communication they mangers
will teach employees that how
they should talk with the guest
when they give order for the
food and how they should talk
with them. And in the time
management practices they
will teach them serve food and
services on time to the
customers, so they can give
satisfaction to the customers.
And they will also provide
group practices in which all
employees in the company can
work together and understand
importance of work in a group
this will improve relation
between employees, and they
all will do their task together.
1 Month
franchise St. John restaurant is facing
problem in the franchise,

mangers make strategies for
the franchise in which it will
provide understanding of the
market and competitors of the
chosen market and will find
the proper market where they
can franchise their restaurant
and they can earn probability
from the franchise (Faour-
Klingbeil, Kuri and Todd,
2015). This will help St. John
restaurant to expand their
business on the other countries
or other domestic places they
will also make strategies to
improve profit of the company
from the franchise market
entry method.
3 moths
Monitoring and evaluating the plan
There are some Monitoring and evaluating plans which can help managers of the St. John
restaurant to know there management plans which they have make to improve performance of
the company and franchise are working properly or not (Atkins and Bowler, 2016). It they are
not working properly then they can use this technique to find out problem in the strategies.
360 degree feedback
In this technique mangers of the company look for the overall performance in the
organization As the name suggests, a 360-degree feedback review provides a comprehensive
look at an employee’s performance by pulling feedback from outside sources. The employee and
his or her manager will still complete an assessment of the employee’s work performance and
technical skill set, but this review method also includes feedback from peers, direct reports,
and/or non-direct supervisors with whom the employee works regularly. Additionally, 360-

degree feedback reviews can include an evaluation of the employee’s character and leadership
skills.
Rating scales
A rating scale system is one of the most used and performance reviewed method . This
method is totally based on a employees' development area (Cameron, E. and Green, M., 2019).
This includes traits, completed projects and behavior of the employees. Mangers of the company
record their performance after and before and according to their performance they change in their
strategies and provide them more management practices for improvement in their performance
The employer assigns each criterion a numerical value, usually on a ten- or five-point scale. A
word of caution to employers using this method: be sure your employees fully understand where
success and failure fall on the scale.
Self Evaluation
in the self evaluation technique workers to judge their own performance against the
predetermined criteria. the self-evaluation is taken into consideration during an official
performance review to allow for a more thorough discussion and to ensure employees understand
how they will be judged (Meacham and et.al., 2019). The self-evaluation may be too subjective
to truly reflect work performance, as employees may rate themselves too high
CONCLUSION
From the above study it is concluded that food production is important for restaurants,
which includes different types of food preparation techniques and production systems.
Manufacturing of food is influencing the customers, but customers is highly influenced by the
design of the food and the taste of the food. There are various principles which can be used to
manufacturing of food in the restaurant which includes the planning of preparing the food as per
the convenience of the chef who is making the food. There are various resources which include
safe and timely food production like machines and appliances are a helping hand for the chef
which are preparing the food. Restaurant is provided with various standards which is meeting the
key performance indicators like cleaning and sanitation, raw material testing and good
manufacturing services which would also improve the quality of the food and the manufacturing
process of food. Restaurant must follow the standards and food production process includes the
monitoring of food process by the restaurant. It includes pest control, waste management and

maintaining cleanliness and proper hygiene in the restaurant. Through implementing these points
restaurant would improve the quality of food and occur low cost on manufacturing of food.

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