Food Service Operations: Analysis and Implementation Strategies

This research paper analyzes the implementation of food service operations in restaurants and presents strategies for improvement. It covers topics such as competitive priorities, data structures, and theoretical frameworks. The methodology used includes quantitative data collection from online journals and articles. The findings provide insights into the current research in this field and recommendations for future studies.

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Food Service Operations
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Introduction
The main topic mentioned in this research paper is an analysis of the Food service operations in
restaurants. Substantial information shows that there is need for the improvement of the Food
service in hotels due to many reasons known to managers. The research paper presents a
threefold structure which is used in the analysis of the paper topic. Through the process of
analyzing this topic thoroughly a deep analysis of Food Data structures are laid down in order to
breakdown various research activities in an appropriate manner. Our study is majorly limited to
the implementation of the Food service policies in achieving successful results in the
organization operation processes. The realization process is perceived to be the activity of
adjusting to the Food service principles and the introduction of various practice
recommendations and arranged by the Food Service Management. According to Davies (2015),
Food Service Management is known to be an approach used by various Food operations which is
portrayed through the stressing of various Food functions, user legal agreements, and Food
services during daily operational hours.
On the other hand, the paper will provide a deep explanation of the idea of competitive priorities
and the environment to which the business has been established. These priorities are successfully
achieved due to the fact that there is a good competitive advantage which determines a firm’s
effectiveness (DeVerteuil, 2016). Although, less pragmatic analysis has been conducted on this
issue thus more scholars are required to provide absolute analysis of the concept which will be
useful for managers. Centered on this idea, these experimental values have classified different

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production levels to be either competitive priority of production tasks for instance the delivery
process, quality, and the cost incurred. This shows that there is substantial need for researchers to
analyze such functions so that all organizations can acquire a suitable competitive advantage
(Fischer, Du and Hornig, 2018). Therefore according to the research paper the Food Service
Management will take part by becoming the service function which compares the technological
Food operation based scenarios. This is because there isn’t any permitted text that provides clear
definition about the Food Service Management concept.
According to Griffiths (2013), he states that individual who provides Food services will fail to
pay their maximum attention on the internal organizational technology, thus they will have to
prioritize the type of service they want to provide and later focus much on the customer
relationship. Based on the idea presented in the research paper Food function is an organization
which provides Food service to several firms with a common objective of satisfying every
customer’s needs on time. Since there are certain challenges that affect many organizations, the
use of the Food service will help in reducing some of the problems such as error in the Food
based environment. The Food service chips in identifying various flaws in the Food environment
in order to acquire a stable Food service operation. Therefore I choose to select the Food service
operation due to the advantages and opportunities it offers to different firms. Some of the
opportunities are proper management of daily support service between the manager and
consumer, reduction of service cancellation to the end user through immediate solving of
infrastructural issues (Hartanto, 2014). Matters dealing with calls and other effective support
service are all mentioned in this sector. With the use of Food services effective managerial
processes of achieved in relation to the service levels and the Food production environment.

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Methodology
In relation to the research topic the data collection process we used quantitative data which
included the use of online journals, online articles, research questions, and theoretical
frameworks. Immense research was executed Food service operations in organizations. Common
frameworks and schemes were selected that provided deep explanation about expatriates
selection and their training (Hill and Austin, 2011). In addition it was essential in reviewing
some past frameworks and models because they provided an open platform for accessing recent
theories about the problem. The mentioned scholars are few of those who have carried out
research and data analysis in this sector. In the research process we investigated various known
training and selection techniques. Earlier while studying on the literature, much attention was
focused on analyzing the frameworks and models that comprised of most training and selection
process. Logically, there was no framework, theory, or model that was most favorable in the
process of analyzing the training and selection approaches. For this reason, on appropriate model
were selected which were included as part of our data collection process.
Analysis
Data Collection
In this section, our point of focus will be on the use of a systematic literature in analyzing food
based research results. The main aim of this research paper is being in a position of concluding,
categorizing, and identifying present research data about the Food service management (Smith,
2012). Additionally, the research will also entail the process of recognizing potential areas which
will be useful for gathering information to be used in the future researches. Therefore, various

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procedures in these methodical techniques are shown in this section. The main research questions
to be used in our analysis are:
1. What type of research has been done with the use of Food Service Management
strategies?
2. What are the research questions which have been addressed?
3. What are the theoretical frameworks and theories to be used?
4. What kind of research methods have been employed our study?
5. What are the conclusions drawn from the current research data?
Our area of focus in this research paper is Food service management which is symbolized as
Food Service Management (Stern, Jotzo and Dobes, 2014). The main aim and goal of this paper
is presenting articles which provide quality results about the content of the research paper. Since
much data always emanates from journals, critical analysis was carried on with an aim of
identifying an appropriate journal in the Association of Business School which would act as a
guide in this research paper. As a result pertinent periodical were chosen from the information
management group with levels ranging from 4, 3, and 2. Consequently, we carried analysis on
current proceedings from the global data systems conference.
Lastly, we checked some online directories in which we gathered substantial data about the
subject. Generally, about 26 journals, 7 international conference proceedings, and 4 online
databases were collected. The acquired data are shown in the figure below

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Analysis of food service operation
Taking into account the recommendations from (Węziak-Białowolska, 2016); the research paper
also analyzed various citations as shown in the initial steps of the research paper. The main focus
group was acquiring the reviewed journal which would provide vivid analysis on the realization
of the Food service operations. These journals basically came from the Food infrastructure
library and were published in January 2000 and August 2012. Being specific only English article
were part of our research process. Some of the article titles include:
 The stratagem and methodologies for implementation
 Precursor to implementation
 The implications of implementation
 Current status of implementation
Article topics were also considered:

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 Educative articles
 Non research based articles
 Articles showing research is on progress
 Articles that did not match the inclusion criteria
Evaluation of food service operation and theories
Various data collected from each respective study include:
 Various journal resources
 Theoretical framework and reference theories were used
 Research questions
In the research analysis one research acquired the data while the other evaluated it to check its
relevance, thus showing the research paper strictly abides by (Żelazowski, 2015)
recommendations. Upon arousal of any completion the issue ways handle amicably.
Findings section
In this part the findings of the research will be clearly outlined. In the sections below the answers
to the research questions mentioned earlier will be critically analyzed and answered
appropriately.
Analysis 1: Food Service Management implementation
In general, the research has identified about 37 germane studies which are in compliance with
research topic with about 16 comprising of conference articles, and 21 journal articles. The chart

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shown below provides clear evidence how the journals and proceeding were gathered
(Vladimirov, 2011). According to the aforementioned data in this research paper it was stated
that the latest published article will be 2005 while the journal article was published in the year
2006. This is clearly evidenced by the chart shown below.
On the other hand the
number of conference
article which were
gathered attained its
maximum in the year
2008. Which among the
presented articles outnumbers the other? According to the data shown above Australia is leading
with about 11 articles, North America with 7 articles, and European researchers with 17 articles
comprising of 11 countries at large. This shows that scholars in the University of Southern
Queensland, Australia have been busy analyzing article related to Food service operations. This
is dues to the fact that the country is engaged in 36 studies among other related studies
worldwide (Sakas and Konstantopoulos, 2010). On the other hand the pacific countries such as
New Zealand are only engaged in one study while four studies are handled by Asian countries
Figure 1: Number of studies per year

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including Malaysia and China. Additionally, South America has accounted for about one study
which Brazil is involved. Lastly, Africa is not indicated as shown in the results.
Analysis 2: The research question to be addressed
The main aim of this section is being in a position of spotting different disciplines which are
currently covering our present research. This section points out a research question in which the
paper ought to provide an answer. Initially there will be focus on the empirical research analysis
(Zivanomoyo and Mukoka, 2015). Thus the research subdivides itself into certain sections which
include: implications (12 articles), Implementation (16 articles), and the predecessor to
implementation process (14 article). In the predecessor section, a prominent research query is
linked to the aspects contributing to fruitful implementation which generally questioned in many
researches. Among these only five studies relate to intentions. While in the implementation
group, about 9 articles have exhibited implementation conditions, with 7 of these articles have
critically shown various strategies for implementation comprising of various methodological
problems.
Analysis 3: Theoretical framework and reference theories
The analysis of the Food Service Management employs the use of a wide range of theoretical
frameworks and reference theories as mentioned in this paper. In evaluating FOOD service in
organization about 19 dissimilar techniques have been used which some are pinned to focusing
on one aspect. For instance, the balanced scorecard, IS ServQual, Organizational learning,
cultural disparity, and contingency theories all provide clear evidence how this theories are used.
The most used theory in evaluating the Food service operations is the critical success factor

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framework (CSF) with its applicability of about 5 articles which have contributed greatly during
the process of establishing fruitful implementation procedures (Hirst and Tresidder, 2016). For
acquiring a company’s implementation status 3 article employ that use of capability maturity
model which are used in grouping the implementation process. Two studies also use theories
such as resource based theory, agent network theory, and the alignment theory. Lately there
hasn’t been any theory within the 36 presented studies.
Conclusion and recommendations
In this research paper we employed the use of systematic review of research articles and an
additional performance of the Food Service Management. We critically rationalized the results
based on the respective research questions outlined in the paper. This clearly shows that these
articles acquired contribute greatly in the analyzing data in this research paper. Initially, the
research presents a quick overview of the current research in this field. For this reason, about 37
important contributions have been made with around 16 articles covering conference
proceedings while 21 journal articles. Thus these contributions have been clearly established,
thus providing a thorough explanation of the emanation of this wide field which will minimize
the researcher rate of looking for accurate results. Additionally, with the comprehensive analysis
of the research data the paper has anticipated to present probable sections and techniques which
can be used for upcoming studies. The research also concludes by outlining most known topics
which include the advantages of implementation, implementation status, significant factors for
implementation success, and the motives for implementation.

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Additionally, the paper has shown that there is partial analysis based on the Food governance,
alignment, performance evaluation, techniques, thus implying that there is need for future
analysis on the outlined issues. Therefore scholars are motivated to join into the present research
era in order to critically analyze these issues. In this research paper there is incorporation of the
IT managers who are used in the research thus gaining a competitive advantage of the article
outlined. The review of these problems will be useful of Food managers who ought to adjust or
planning in adopting the Food Service Management and its implementation. Thus the article
catalog of the use of critical features would be essential in this paper. Therefore in order to
structure their proposal properly, all Food managers should be in a position of planning prior
project execution in order for them to enjoy the advantages gained by their hard work, which
would be supported by the results and profits outlined in this research paper.
Finally, the review and the search processes of this research paper are mainly centered on the
recommendation shown in the paper’s context, which clearly signifies that there was absolute
analysis of the data in our paper. On the other hand, choosing of the essential words, the sources,
and the criteria to be employed depends on one’s own specification. A more complex search tool
can be used in Food Service Management in order to find an appropriate solution to the problem
of information technology in organizations. Thus this strategy would be very strenuous and it is
certain that one maybe in a position of identifying possible contributions.

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