Food Service Management: Approaches, Procurement, and Ethical Practices

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