Management Perspectives in the Hospitality Industry

This document discusses the importance of analyzing management perspectives in the hospitality industry, specifically in the context of handling operational initiatives. The document includes a case study of Green bean Café and explores the legislative implications of Food Act 2004 in the food sector. It also provides information on developing a food control plan, monitoring procedures, and corrective actions. Additionally, the document covers personal hygiene practices, steps for washing hands hygienically, and observations from a café observation task. References are provided for further reading.

Running head: MANAGEMENT
Management
Name of the university
Name of the student
Author note

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Table of contents
Introduction........................................................................................................................2
Task 1................................................................................................................................2
Task 2................................................................................................................................7
Conclusion.........................................................................................................................8
Reference list.....................................................................................................................9

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Introduction
Analyzing the management perspectives is important in terms of handling the
operational initiatives in the hospitality industry (Al Yousuf, Taylor & Taylor, 2015). The
purpose of this study is to develop an introductory handout for the new employees in
Green bean Café.
Task 1
In case of hospitality industry, due to increasing growth opportunities, it has become
necessary for ensuring the employment standard so that the operational activities in the
workplace can be effectively maintained. In case of food business, ensuring the
legislative implications of Food Act 2004 has become necessary in the food sectors so
that the food hazards can be controlled (Al Yousuf, Taylor & Taylor, 2015). In this
situation sharing the knowledge regarding the emerging challenges is required for
ensuring the proper engagement of new employees in the growth process. Green bean
café aims to help the individuals for understanding the importance of developing Food
control plan in the workplace so that the safe food handling process can be ensured.
A food flow chart and CCPs monitoring procedures and corrective actions
In order to manage the critical controlling point in the food process, effective monitoring
plan is being introduced so that the managers can be able to understand the emerging
consumption trends in the food industry can be analyzed (Amuquandoh,2016). The
Food and Drug administration system has recommended the CCP system so that
increasing food wastage as well as quality concerns can be properly handled.

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Figure: Flow chart and CCPs monitoring procedures
(Created by author)
Process Step Potential Critical control Monitoring Corrective
Harvesting and
transporting
Washing and
sorting
Washing and
Seed removal
Drying in
process
Grinding
Aflatoxin
Analysis
Packaging
Transport
Rejected
product area
CCP 1
CCP 2
CCP 3
CCP 4

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hazards points procedure actions
Delivery Improper c-
communication
among the
suppliers and
stakeholders
Improper
networking
system
GPS tracking
can be used
Effective
communication
needs to be
developed.
Storage Lack of
knowledge
regarding the
temperature of
food
Improper food
handling
Quality
measure needs
to be done
Knowledge
regarding the
food
temperature
needs to be
shared
Preparation Lack of
knowledge
regarding the
product
In efficient
employees
Responsibilities
needs to be
increased
Training and
development
Cooking Lack of
hygiene
knowledge
Quality
standard gets
compromised
A hygiene care
team needs to
be appointed
Training and
development
Serving Improper
customer
handling
Decreasing
numbers of
customers
No. of visitors
needs to be
analyzed
Training and
development
Selling Improper Sales report Online review Customer

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customer
handling
needs to be
analyzed
of the
customers’
needs to be
analyzed
relationship
development
b) Example of Food hazard
Hazards Corrective actions
Microbiological
Due to the microbiological hazards the
foods are .being contaminated by the
microorganisms, which are available in
the water, air, soil and human body.
Example 1 Air contamination
Example 2 Water contamination
Avoiding the air contamination, carbon
emission needs to be controlled.
Uses of chemicals in the food products
needs to be avoided.
Chemical
Example 1 Chemical hazards may occur
due to improper storage
Example 2 Increasing uses of pesticides
the food quality gets compromised
In case of improving the food storage,
food handling process needs to be
improved.
Before using the Pesticides, the staffs
need to be careful of its consequences.
Physical
Example 1 Accidental contamination due
to poor food handling
In order to avoid the accidental
contamination of food, training is very
important for ensuring the effective

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Example 2 Improper hygiene care performance of the employees/.
Personal development plan needs to be
introduced by the company so that
individuals knowledge regarding the
hygiene can be developed (Manning,
2018).
c) Personal Hygiene points
In the food sector, ensuring the personal hygiene is being considered as the important
part in maintaining employee standard. In case of preventing the infection as well as
illness, maintaining the personal hygiene grooming practices are very important.
Washing hands before and after completing the tasks are being considered as the
important key principle of hygiene care in the food industry (Zhang et al., 2015).
Therefore, in case of ensuring the personal hygiene habits staying clean and dry are
important. In case of food storage, food needs to be fridge at 5℃, so that the quality of
the product can be properly maintained. Avoiding bad breath is being considered as
one for the important grooming principle. Trimming nails are very important in the food
sectors. In case of avoiding the infections, it is very important. Hair care is also being
considered as the important part in hygiene care. Wearing the clean clothes helps to
reduce the skin disorder and prevent from the infections. Clean ears is also important
for removing germs and infections. Washing feet properly while having bath and
wearing socks are important for ensuring the hygiene care in the workplace (Siau et al.,
2015).

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d) Steps for washing hands hygienically
Step 1: Washing hands with the running water
Step 2: Applying liquid and powder soap
Step 3: Rubbing hands at least for 20 seconds
Step 4: Rinse well
Step 5: Drying hands with a clean towel
Task 2
Café Observation Comments on what was
observed
Yes/No
Staff member used the
correct method of hand
wash
The infections have been
continued in the
workplace.
NO
Staff member was able to
monitor the temperature of
high risk food
Based on the decreasing
amount if food wastage the
improvements can be
measured
Yes
Staff member was able to
clean and sanitize
equipment and tables
correctly
The quality of service has
got improved.
Yes
Staff member observed This tool can help to Yes

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and tool any necessary
action to ensure the health
and safety and security of
customers and staffs.
ensure the performance
management.
Conclusion
In this study, it can be concluded that ensuring the legislative implications of Food Act
2004 has become necessary in the food sectors so that the food hazards can be
controlled. In this situation sharing the knowledge regarding the emerging challenges is
required for ensuring the proper engagement of new employees in the growth process.

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Reference list
Al Yousuf, M., Taylor, E., & Taylor, J. (2015). Developing a government strategy to meet
international standards of food safety across the hospitality industry. Worldwide
Hospitality and Tourism Themes, 7(1), 4-16.
Amuquandoh, F. E. (2016). Essentials of Food Safety in the Hospitality Industry. Xlibris
Corporation.
Manning, L. (2018). The value of food safety culture to the hospitality
industry. Worldwide Hospitality and Tourism Themes, 10(3), 284-296.
Siau, A. M. F., Son, R., Mohhiddin, O., Toh, P. S., & Chai, L. C. (2015). Food court
hygiene assessment and food safety knowledge, attitudes and practices of food
handlers in Putrajaya. International Food Research Journal, 22(5), 1843.
Zhang, H., Lu, L., Liang, J., & Huang, Q. (2015). Knowledge, attitude and practices of
food safety amongst food handlers in the coastal resort of Guangdong,
China. Food Control, 47, 457-461.