Principles of Effective Procurement in Food Service Operations

FOOD SERVICES
MANAGEMENT

Contents
INTRODUCTION...........................................................................................................................3
LO 1.................................................................................................................................................3
Overview of Restaurant..........................................................................................................3
P1 Range of different food supply chain and also highlights key stakeholders in process....4
P2 Principle of effective procurement and souring processes for food service operation.....6
LO 2.................................................................................................................................................7
P3 Assess of application of different analytical tool for supporting management strategies.7
P4 Evaluation of different management practices that support successful service operations8
LO3..................................................................................................................................................9
Explore the importance of ethical management for overall business success........................9
LO4................................................................................................................................................11
Produce an improvement plan for a given organisational challenge within a food service
organisation..........................................................................................................................11
CONCLUSION..............................................................................................................................14
REFERENCES..............................................................................................................................15

INTRODUCTION
Food services management can be defined as an effective process for planning,
organising, controlling and coordinating between the primary duties and activities of cooking
staff and kitchen manager. Food service controls the entire process and flow of products and
services related with food preparation to ensure better profits from operations (Albuquerque,
Koskinen and Zhang, 2019). Moreover, the report highlights on different range of food supply
chain and principle of effective procurement that processes for a food service operation.
Application for different analytical tool to support effective management strategies with the
evaluation of various management practices for implementing food operations in food service
organisation. In the last, ethical practices in food organisation and its impact on overall business
success is included in the report. This report is written from perspective of Pret a manger which
is an international sandwich shop that is based in UK that is well known for its sandwich and fast
casual restaurant. Most of the restaurant are operated by management as take away which
support management to manage more than 450 shops among nine different countries. It’s
headquarter is situated in London, United Kingdom.
LO 1 Different tools and principle of procurement related with food service
operation
Food industry is increasing with rapid speed with performing all operations and functions in an
organised manner constantly. There are various operations managed by a restaurant that includes
preparation of food, accepting online orders, delivering the food and many more.
Overview of Restaurant
In context of The Old Chain pier it is an international food chain that provides sandwiches,
salads, coffee and snacks in order to satisfy customer’s need and wants. In the present scenario,
fast food industry is increasing with rapid speed because customers are focused to buy healthy
and tasty food (Wakefield and Blodgett, 2016). This is used by management in managing better
work to generate concepts that are specialise in designing, construction and equipment to find

different solutions. Along with this with by the success honesty, integrity, accountability work as
an effective food area that provides better team areas to identify casual chains that satisfy needs
of customers in proper manner. Some concept of food services is mention as follow:
 Design- In the present scenario, there are various task and operations performed by
management that leads organisation to construct and build effective infrastructure which
satisfies needs and wants of customers (Anselmsson, Bondesson and Johansson, 2014).
Along with this by the proper design it is also identified by management to construct
better food service company.
 Interpersonal skill- There are various organisational and interpersonal skills are kept by
customers for satisfying better operating cost. This is used to manage and cover better
restaurant areas that influence success and failure of business, good management practice
and effective employee’s skill for satisfying needs and wants of individuals.
 Installation- In the present scenario, there are various operations performed by
management that is used for satisfying needs and wants of customers. With the analysis
of three features fixture, furniture and equipment The Old Chain pier is used for
satisfying needs and wants of individuals by adopting new restaurant services.
With the above concept such as design leads the manager of respective organisation to select and
formulate right strategy that leads to complete all work in an organised manner. Moreover, it is
also identified by management with managing all concept desired and specific results are gained
through utilising all concept in restaurant operations and functions.
Model of Restaurant
Pret a manager is operating a restaurant chain and it is well-known for its food offerings.
In the present scenario, organisation is performing their work at different locations to adopt and
enter into new market area (Aung and Chang, 2014). From the perspective of respective
organisation the main motive of management is to attain top position in market. Along with this
organisation also focused to earn better amount of profits. Segmentation is the first model which
is implemented by management for deciding their target market. This also results management is
able to develop competitive edge in market by providing good quality food that satisfies need
and wants of customers.