Food Service Managing: CSR and Ethical Practices in a Restaurant

This document discusses the concept of Corporate Social Responsibility (CSR) and its impact on a restaurant. It analyzes three ethical issues in the food service industry and examines three ethical practices carried out in a restaurant. The document also explores how these CSR practices impact the restaurant. Additionally, it explains three areas of the business that need to be monitored and provides recommendations to resolve challenges in those areas.

FOOD SERVICE MANAGING
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Table of Contents
LO 3.................................................................................................................................................3
1) Introduce of chosen enterprise.................................................................................................3
2) What is CSR............................................................................................................................3
3) Critically analyse 3 ethical issues............................................................................................3
4) Critically analyse 3 ethical practice that are carried out in your restaurant in relation to the
issues raised previously................................................................................................................3
5) Critically analyse how these CSR practices impact on the restaurant.....................................4
LO 4 ................................................................................................................................................4
1) Explain three things to monitor and justification on to monitor them.....................................4
2) Explain how to monitor three areas of the business using a range of performance review
techniques....................................................................................................................................4
3) Provide justified recommendations to resolve the challenges within the 3 areas of the
business that monitored................................................................................................................5
REFERENCES................................................................................................................................7
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LO 3
1) Introduce of chosen enterprise.
Pizza hut is American restaurant chain and this is international franchise that was
founded within the year 1958 in Wichita. It is entity that deals in product and services such as
salads, pastas and bread sticks.
2) What is CSR.
Corporate social responsibility termed out as one of the standard business practice. Thus, this is
tool that mainly aids to accomplish positive impact over the society (de Visser-Amundson and
Kleijnen, 2020). In addition to this, this is termed out as self-regulating business model that
supports company to be socially accountable that includes stakeholders and public.
3) Critically analyse 3 ethical issues.
These are outlined as-:
 Law and social responsibility- Business social responsibility mainly clash with its
ethical responsibilities. Therefore, corporations are legally responsible for looking after
shareholders profits. In addition to this, ethical business leaders has to face some
challenges of making profit.
 Shareholders pressure- There are number of shareholder who do not have strong
understanding of firms behind the stock certificates (Tong, Xiao and Yan, 2020).
Therefore, they are shareholders that may demand enhanced performance for managers
and it creates the pressure on management to cut corners within ethics. In order to avoid
this kind of situations, management needs to openly speak with shareholders.
 Labor markets- There are number of the corporate executive that are expected to
minimize the cost. In addition to this, the cost minimization can be defined corollary
towards to profit maximization. It leads to drive the unemployment up and also creates
the massive number of employees that cut the cost frequently.
4) Critically analyse 3 ethical practice that are carried out in your restaurant in relation to the
issues raised previously.
These are outlined as-:
Build customer loyalty- this is the entity that needs to provide better quality commodities to
customers. Also, firm reputation for ethical behavior can create the positive image within
marketplace. This aids to enhance the working of the enterprise.
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Retain good employee- The entity needs to hire the skilled and talented workforce so that fair
working environment can be build. Thus, employees must provide training facilities so that they
can perform their best.
Positive working environment- Employees must have responsibility to be ethical and effective.
Ethical employees plays crucial role that aids to bring out streamlined working (Melvin,
Schryver and McMillen, 2020.). It helps to develop the positive relationship with customers.
5) Critically analyse how these CSR practices impact on the restaurant.
In the competitive era, individuals are more conscious about their health. In addition to
this, CSR has high relevance for food and beverage as this offers human basic needs and also has
strong impact on public health. Therefore, CSR initiatives have become of the crucial part of the
business activities within the food and beverage industry and specific to the entities that are with
high value consumer brands.
LO 4
1) Explain three things to monitor and justification on to monitor them.
In the chosen enterprise, there are main three areas that must be monitored to remain
competitive and these as are employee training, processes and procedures. Therefore, training
and certification can be defined as central to compliance (Melvin, Schryver and McMillen,
2020). Thus, areas that needs to be monitored as are food processing, cleaning and accounting.
These all needs to be monitored in order to bring streamlined operational activities within
enterprise.
2) Explain how to monitor three areas of the business using a range of performance review
techniques.
Performance management assist the firms to be more successful and to stand out of competition.
Thus, performance measurement techniques are outlined as-:
 Performance appraisals- It is one of effective tool that incredibly helps to align the
goals of individuals with strategic aims of the enterprise.
 Management by objectives- This is defined as process that define specific goals and
defines that how the goals needs to be accomplished. It can be defined as one of the
effective tool to create the culture of working towards the goals of entity.
 360 degree feedback method- This is termed out as tool that offers individuals with a
broad assessment of their performance. It is inclusive of supervisor or manager, direct
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reports, peers, customers, suppliers, and so on. Results are confidentially tallied and
presented to the employee, usually by a manager.
3) Provide justified recommendations to resolve the challenges within the 3 areas of the business
that monitored.
Objective Actions Deadline Responsibility Monitoring tool
1.To bring
improvement in
quality of food.
 By hiring
the skilled
labour
workforce.
 By
appointing
quality
inspector.
1 month. To manage the
effective
organizational
activities within
enterprise.
Management by
objective.
2. To manage the
funds
requirements of
the enterprise.
By hiring skilled
accountant
employee.
2 month To have the
adequate amount of
funds so that entity
can come up with
streamlined
operational
activities.
360 degree tool
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REFERENCES
Books and journals
de Visser-Amundson, A. and Kleijnen, M., 2020. Nudging in food waste management: Where
sustainability meets cost-effectiveness. In Food Waste Management (pp. 57-87). Palgrave
Macmillan, Cham.
Tong, T., Xiao, Q. and Yan, N., 2020. Will dynamic pricing outperform? Theoretical analysis
and empirical evidence from O2O on-demand food service market. International Journal
of Production Economics. 219. pp.375-385.
Melvin, C.G., Schryver, A.C. and McMillen, J.D., 2020. A Collaborative Clinical Nutrition
Mentorship Opportunity for Didactic Programs in Dietetics Students Employed in Hospital
Foodservice. Journal of the Academy of Nutrition and Dietetics. 120(1). pp.18-20.
de Visser-Amundson and Kleijnen, 2020 Tong, Xiao and Yan, 2020 Melvin, Schryver and
McMillen, 2020.
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