Principles of Effective Procurement in Food Service Operations

This document discusses the principles of effective procurement and sourcing processes for food service operations. It explores the range of different food supply chains and highlights key stakeholders involved. The document also assesses the application of different analytical tools for supporting management strategies and evaluates different management practices that support successful 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.

P1 Range of different food supply chain and also highlights key stakeholders in process
Food supply chains are used for preparing sustenance according to market trends and also
match organisational products with customer needs. Some types of food supply chain are
mention as follow:
 Farm to fork- In the present scenario, food production from farm to fork plays an
important role for delivering food to different tables. In simple terms processing food or
raw-materials directly from the farm or from other private sector that include food
factories, sea food and plant based food.
 Short direct food process- This is one of the most common method for food
processing that convert raw-materials into well-cooked food. It also demonstrates best
quality for raw-materials which is used by industry to cater daily consumption.
Moreover, it is related with different materials that are used by industry for drying,
smoking and freezing of products. There are various stakeholders perform an essential
role such as manager and stakeholder.
 Outsourced- In present scenario, innovation is important to sustain in market so
product innovation as well as outsourcing perform an essential role that is leading
management to accomplish better position by moving organisation with rapid pace. The
Old Chain pier is making outsourcing services by reaching towards the farmers which
help to buy good quality of food.
Key players- The key player in restaurant food chain are farmers, local customers, employees
and suppliers. Further, Old chain pier develop positive relation with all stakeholders that is
leading management for enhancing product quality. With understanding local customer market
this is also used to satisfy to retain in local market.
P2 Principle of effective procurement and souring processes for food service operation
Public procurement principles are recognise as the foundation for public procurement and it
is essential to address them with public procurement rules (Filimonau and Delysia, 2019). There
are various principle exists in market some procurement principle and source process that favour
that The Old Chain pier restaurant services are mention as follow:
Facility of payment- According to this task, there are various operations and functions present
by management that leads to manage work in proper manner. Along with this by undertaking all

facility of payment including cash and card details relates with managing of work by right
supply. Moreover, with offering payment on time it is also easy to maintain cash flow in
organisation and market.
Time of delivery- The existing market and its conditions demonstrate different challenge that is
creating issue for management to gain high market share. Example- High competition generates
complexity as it is difficult for restaurant and food service organisation. Therefore, it is important
for respective restaurant to deliver all food items with right time as it helps in making better
advantage against market. Example- Pert a manger shops take order so manager focused that all
order are deliver in a sequential manner to avoid delay.
Quality of food- With the right quality management is able to satisfy needs and want of
customers in proper manner. From traditional market approach and according to existing market
conditions quality is one of the most important terms that lead to enhance market area.
Therefore, respective organisation management must focus on quality as it is important for gain
competitive advantage in market (Lebersorger and Schneider, 2014).
Supplier- Raw-materials plays an important role for preparing food and other food items and it
is all gained by managing better relations with supplier. So the reputation of supplier perform an
important role like Allen Reeder is contract by management to deliver dairy products such as
butter, cheese etc. as they satisfy restaurant needs properly. In context of selected business
management focuses on time of supply, quality and reputation of supplier. This helps in selection
of right areas to manage efficiency of work.
LO 2
P3 Assess of application of different analytical tool for supporting management strategies
Business performance work as an effective management that is used to monitor better
methods that support organisation to reach at different goals by taking appropriate decisions.
Porter’s five force is implemented in organisation to make better results that leads management
to reach at different goals through impacting on management and its strategies. Porter five force
is defined as a model that analyse and identify five competitive force that is used to determine
industry weakness and strength. Along this Porter five force model is used for identifying
industry structure to formulate corporate strategy according to existing conditions to perform all
work with more efficiency.

 Threat of new entrants- This force reflects that leads market players to impose different
threats which is faced by market players. Food industry holds various market areas that
provides high amount of profits (Hammann, 2019). So different individuals are also
attracted it creates problems for Pert a manger because local food restaurant impact on
business strategy.
 Threat of substitute products- According to the availability of substitute products it is
used in making similar products and services. It is used for making areas that leads to
develop alternative results. This force is moderate in context of Pert a manger because
competitive restaurant chain also offers some speciality products.
 Rivalry among existing firm- There are various existing firms present in market that
raise number of competitive aspects such as to compete on food price, quality and market
place. This is one of the great challenges which is raised because competitive force is
high in market.
 Bargaining power of supplier- This is used to complete all tasks that reflect better
supplies for completion of work with better service organisation. In context of Pert a
manger the bargaining power of supplier is more because there are various buyers are
present which offer result.
 Bargaining power of buyers- In the present scenario the main motive of customers is to
complete all work and operations for satisfying customer need and wants (Jamali and
Karam, 2018). Pert a manger operates large chain of food restaurant which satisfies needs
and wants of customers properly through completing work as buyer demand. So this
force is high in market that impact on market strategy of business.
With the evaluation of tool it is identified with five force management make better results by
identifying positive and negative aspect. The tool with positive force relates with making right
tools to work with practice. The positive points are generated by management through
performing work according to bargaining power of buyer. This results requirement of customers
are fulfil in proper manner. Negative aspects face challenge to identify force in making of better
position among market. This refers it is difficult to analyse all workforce because of the dynamic
environment conditions.

SWOT- The main function of SWOT is to formulate strategy by understanding internal and
external environment that leads to design policy which relates with strength and minimise aspect
to undertake weakness aspect.
Strength- The major strength of Pert a manger relates with analyse of area in selection of better
quality of materials. It helps in making enhancing strength of company for better quality.
Weakness- Another weakness faced by management of Pert a manger identified that due to
change in customer requirement as it in making challenge for organisation.
Opportunity- With the context of opportunity it is used to analyse all aspect in which better
areas are identified for making better areas.
Threat- High competition among market generates threats for organisation as it is complex to
work in proper manner. The major threat identify in making areas relates with less interest of
employees.
The evaluation of SWOT tool leads to identify better areas in which all task is completed with
systematic approach. It is also used in making practices that boost area for organisation as it is
making on area to which strategies are developed according by analysing strength and weakness
of organisation.
P4 Evaluation of different management practices that support successful service operations
There are various task and operations performed by management that work for
implementing various practices which support business to perform all work in an effective
manner. This is used by management in making analysis which leads to implement right process
results that generate better support for making a operation successful because right technique
help to earn more profits. Some effective management practices are mention as follow:
 Managing human capital- The main aim of human capital is to support new business so
all work is complete in an appropriate manner because without workforce engagement
and support it is complex to perform operations. Human capital works as an effective
asset that leads management to complete all operations with new and creative way that
also aids areas better value in organisation operations. Pert a manger leads organisation
to recruit those individuals which are well-trained and support management to provide
better food.
The positive aspect for manage of human capital leads to complete work for accomplish
of desired results that leads to achieve company goals.

Negative aspect leads to make complexity as human belongs to diverse workforce that
create complexity for organisation because it create confusion among employees.
 Staffing level and cost management- Training is an important tool that leads organisation
to complete work with right and effective techniques but the new training cost is more
that impacts on organisational work. Further, this is important also to provide right
training for preparing food according to current trend such as healthy and tasty food. In
the context of food industry and Pert a manger training cost is high because it is
impacting on goals of organisation. It refers if employees are better trained than it helps
in leading better areas for completion of work in an effective manner (Lebersorger and
Schneider, 2014). Belbin team roles are implemented for developing an effective team
that properly coordinated with each other to complete operations properly.
The positive aspect for staff level determines to make right aspect that satisfy needs for
employees.
On the other side, negative aspect relates with high cost management for completion of
work in proper manner.
 Food services facilities- Pert a manger is operating their business in food industry and it
is a competitive industry because local and international firm both are working with each
other (Martin-Rios and et. al., 2018). Therefore, to gain better results management of
organisation perform their work with motive of obtaining facility that improves service
industry. So more customers are attracted if organisation provides its food in minimum
time period.
With better food facilities practice management satisfy needs and wants of all customers
to gain desired results.
In last, each customer demand different food so it also create problem for manager to
satisfy need of all in same time period.
Managing human capital and staffing level are two management practice that is selected by Pert
a manger for completing all work with current practices. With the positive analysis of both
practice it is also easy to complete all work accurately and it are also coordinate with each other
as human capital achieve organisational goals and staffing cost fulfil employee requirements. So
both practice are effective for company as well as customers.

LO3
Explore the importance of ethical management for overall business success
Critically Analyse various ethical practices your selected restaurant should use and the impact
of these practices on the success of its business objectives overall.
LO3 Explore the importance of ethical management for overall business success
Critically Analyse various ethical practices your selected restaurant should use and the impact
of these practices on the success of its business objectives overall.
1) Introduce your selected restaurant
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 them are operated by management as take away which
support management to manage more than 450 shop among nine different countries There is various
task performed by management for managing and operating their business in proper manner through
offering better healthy and fresh food package, breakfast, sandwiches, salads, soup, baguettes,
wraps etc., so more customers are attracted towards products. In this management also consider
that ethical management also helps to enhance market area. Pret a Manger are recognized on the
market as they use everything fresh, prepared the same day for satisfying customer’s needs in an
appropriate manner.
2) Explain what is CSR
Start writing here:
CSR and its role in food services - CSR stand for corporate social responsibility which is
recognise as an effective technique that leads to complete work for providing some benefits to
organisation. The nature of CSR is to work as an activist, charitable nature of philanthropic which
supports individuals to work for providing different benefits towards society (Thi, Kumar and Lin,
2015). Along with this Pret a Manger implements CSR practice to perform all work in an ethical
form. With this environment perspective it is used by management for managing and completing
all work that enhance sale such as to provide healthy food with help of organic raw-materials and it
also help organisation for enhancing brand image.

3) Critically analyse at least 3 ethical issues/areas the restaurant focuses on or should focus
on
Start writing here:
Corporate social responsibility is referring to a corporate initiative that provides assess and
make responsible to an organisation for providing better social welfare. The organisation face the
issue of encouraging employees to work with right ethical policy. Pret a Manger
performs its operations with implement of community skills that engage ethical practices
through follow of different approaches as each employees monitor ethical approach for grow with
minimum time period. The first benefit which is provided by respective food
chain management that it offers better practices to communicate that provide support to fair
trade. This also relates with the less coordination between diverse workforce due to difference in
age, culture and gender. In context of society employees are trained with skilled so this approach
helps
individual to earn livelihood for longer period
The major issue which is relate with business leads to accomplish organisational goals and
objectives in proper time period as the first ethical issue demonstrate employees are not working
with adopting ethical practices in there roles. Like, cooks of restaurant not focused to prepare
healthy food because they are average in taste. Moreover, less population demand the products. This
issue demonstrate most individuals like non-vegetarian food due to which animals are killed it
generates challenges for organisation. It is also used in making areas that analyse for making
respective tools that makes analyse of managing practice in generating areas. This also relates with
identify of issue at global level.
Another issue that relates with business demonstrate challenge as Pret a Manger make
challenge as it is not completing work to identify issue as stakeholders demonstrate challenges in
managing business. This also relates with managing issue as individuals are not accomplishing right
areas to work with right ethical rules such as management is focused to copy food items from others.
So it is not positive point for respective restaurant to prepare food. It refers that if stakeholders not
work in proper manner than work is not completed properly.

Last ethical issue which is faced by management consider to works as per analysing areas that
creates difficulties in making areas. This determines because of global warming complexity among
organisation is increased which create challenge to complete work in proper manner because of
environmental safety guidelines. These also face challenge to managing areas which generate
complexity to work as diverse employees follow its own rules and regulations. Moreover, with
ethical issue it is used in making challenges that relates with non-performance of work as people not
believe on each other if they manage work through unethical practices.
4) Critically analyse at least 3 ethical practices that are carried out in your restaurant in
relation to the issues raised previously. If not make recommendations
Start writing here:
Business ethics - For food industry basically it is related with value based and ethical practices that
define and integrate better value among employees of Pret a Manger. This includes transparent, trust
and fairness in order to perform all operations with ethical approach. Moreover, management is
focused to implement them in both aspects either internal or external.
The Pret a Manger must have utilizes, the distinctive dispatch and hold guarantee to the client to
give the preparations, that is all the more new and sound for the soundness of the individuals and
have create more receptiveness with that the client and have pulls in the them by offer increasingly
solid food (Vidgen and Gallegos, 2014). For resolving the above issue of diverse workforce
management is focused to provide similar training to all employees. So with retaining skilled
employees sustainability is managed in an appropriate manner to complete all work with more
efficiency. Along with this Pret a Manger implement and follow this practice with employees and
customer stakeholder that didn't get decipher the understanding that is progressively irrational to get
support the defiance to get away from the responsibilities. So work is completed in proper manner.
Moreover, with right trust among individuals it is used making right areas that boost areas by
implementing trust in organisation. It also results to boost efficiency of work by coordinating
between all individuals with generating trust among individuals.

With the follow of right force it is identified by management that organisation must manage food
and prepare those which are beneficial for satisfying customer needs Like the demand of animal
product is replaced by providing tasty food and presenting them in an accurate manner. This
abstractly inside the business extend to acquire new benefits by generating new customer base for
organisation.
In the last, to overcome from the aspects of global warming organisation is focused to generate
reasonableness perspective towards suppliers, government and partners show the responsibility by
which more equity gets give to all and have given equivalent treatment to all the individual and it
also aids to get acknowledge about the different nature inside the business and have work with
increasingly receptive outlook in order to make balance Pret a Manger and its stakeholder. Pret a
Manger results to boost o overall efficiency of work by completing task in an accurate manner. This
also leads in making better position which help to generate overall efficiency in making right aspect
that differentiate practices to monitor all business aspect in an accurate manner
5) Critically analyse how these CSR practices impact on the restaurant.
The CSR rehearses have the positive effect on the presentation of the organization and in this they
make their significant and important commitment to the improvement of the general public. With
the assistance of these exercises they could make the viable relationship with their partner as like
worker and clients that boosts that gain the favourable position in this serious market. It also
increase the number of customer base that is used to increase sale of company products further, Pert
a manger satisfy individual needs and wants to increase revenue and customer base. The CSR
exercises have been depicted the moral, key and values with that demonstrate the positive reaction to
the qualities without getting congruity the open commercial centre. Moreover, it results by
performing all work in an effective manner management is able to improve brand image by
performing all task with adopting ethical practices. They have paying the sufficient pay to the
worker that is considered the moral as well as perfect manner to build up the feeling of the
interrelation to keep up higher supportability inside the Pert a Manger for employee’s needs are
satisfied by implement ethics such as to provide fair remuneration to all workforce. It enhance
commitment among employees to retain for longer period in organisation. With this all business
practices are management is able to overcome from different issue that is generating challenges to
perform business activities in an accurate manner. As main motive of organisation is to gain better
position through completing task in making right task to lead practice which solve all issue properly.

LO4 Produce an improvement plan for a given organisational challenge within a food service
organisation.
1) Explain at least 3 areas of the business you want to monitor and why you want to
monitor them.
Start writing here:
The major reason for success of business organisation is the constant monitoring of business
performance. It is used by management to complete all work in an accurate manner which
supports to monitor better results in organisation. There are three different areas are monitored
that is impacting on goals and objectives.
Position control- The one of the most important tasks that is performed by business is
used to gather areas that makes to complete work with right services. In context of right services
management make challenge in ethical services. Right position control leads to provide
services in an organised manner to make better results through accomplish of right task which
satisfies needs and wants of employees in proper manner. The main purpose to implement right
catering service is to reduce time delivery of food.
Food safety- With the analysis management is making areas that generate complexity in
serving food. With perspective of Pret a Manger management improves quality of food that
boost areas to work properly. The main motive of this is to ensure that all food which is prepared
is safe and healthy to consume. The international sandwich shop management is leading better
area for employee by completion of task in identifying right areas that increase company
efficiency. With managing restaurant manager is able to select right areas.
Staff happiness- With the design of company goals and employees goals in similar manner it
is easy to satisfy employees need which make staff happiness in organisation. According to this
technique it is identified by management that there are various rules and regulations followed by
management but to improve them all. The more employees are engaged in organisation more
results are accomplished by Pret a Manger for improving company efficiency in order to achieve
company goals. These consider management to select right area which boost in making areas for
identifying areas functions and operations and complete them in a cooperative manner.

2) Explain how you want to monitor the 3 areas of the business using a range of
performance review techniques.
Start writing here:
Key performance indicator - It is used to monitor the food operations of organisation that are
managed by management for completion of work in proper manner. Moreover, Pret a Manger
implements Key performance indicator in food managing techniques because it helps
management to satisfy food practices in an appropriate manner. Along with this KPI also leads
organisation to obtain long and better results.
Balance scorecard - The term BSC works as a visual tool that is used for measuring effectiveness
of an activity. In the context of Pret a Manger the term balance scorecard leads management for
completion of food preparation according to decided plans. This results organisation also put
more efforts to combine work with right strategy and vision. With both of this technique it is
easy for management to set some standards that leads organisation to provide better experience
as guest that help in setting better SOP to satisfy needs of all persons by deciding right quality
for organisational work and specifically to solve problems faced by Pret a Manger . Along with
this it is also used by management for solving different problems that is generating complexity
for organisation.
Website monitoring tools- With the use of this tool it is easy for management to complete all
work with managing social media that leads to select right position in market. Moreover, all
individuals are constantly active on social media platform so with website monitoring tools it is
easy to generate positive perception on internet.
3) Provide justified recommendations to resolve the challenges within the 3 areas of the
business you monitored.
With the development of an effective performance improvement plan there are three
different areas are improved that helps to gain more success in market. This is also
used to make longer results for satisfying all needs and wants as per Pret a Manger
management.

Objective Actions Deadline Responsibility Monitoring tool Budget
(optional)
1) To enhance
the sales by
offering
products into
new area that
leads to
increase sales
with 20% in
time period of
3 months.
Management
and top
authorities
implement
strategies
which leads
company to
improve sales
and marketing
of products.
The decided
deadline is of 3
months.
Top management is
responsible for
increasing the sales of
company.
Existing year
performance is
matched with past
year performance
through use of
monitoring tools. So
the gap between both
years sales is
identified.
Objective Actions Deadline Responsibility Monitoring tool Budget
(optional)
2) For
increasing the
customer
satisfaction
level to
increase
loyalty of
customers with
10% in global
market.
To provide
tasty and
healthy
cuisine for
customers.
3 months
It is given to the
cooking staffs that
manage the demand of
the customers. It is
responsibility of
cooking staff for
formulate products as
per customer
requirements.
Feedbacks forms are
provided to
individuals for
sharing food service
and quality.
Objective Actions Deadline Responsibility Monitoring tool Budget
(optional)

3) To increase
company
profits with
25% in time
period of 60
days.
To implement
better
techniques
such as to
reduce
operational
cost in order
to increase
company
profits.
The deadline for
decided period is
of 3 months.
Sales department is
responsible for
managing and
controlling the sales
and it is also used by
management for
increasing company
profits.
There are different
software are used to
manage inventory
and in food service
Ms-excel also work
as an effective tool to
monitor existing
performance.
CONCLUSION
With the all above information it is concluded that there are food industry is growing
their business through implementing different supply chain. Stakeholders also play an essential
role in formulation of food chain process. Along with this application of different analytical tools
that is used to support management strategies such as Porter five force model is also included in
this report. In the last, with implement of effective management practices management is able to
complete work with appropriate practices that support business for enhancing their number of
restaurant chain. Along with this by implement of different food areas it is also easy to
understand different practices that work as positive aspect for restaurant for gain better position.
With analyse of all learning aspect it is used in managing business that make to understand
restaurant possibilities and requirement. So in future the professional career is established and
start in food industry.

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