Food Service Management Report: Procurement, Practices, and Strategies

This report provides a comprehensive analysis of food service management, focusing on the Belgo restaurant chain. It delves into the food supply chain approaches, emphasizing key stakeholders and examining procurement and sourcing processes. The report assesses the application of analytical tools, such as SWOT analysis and Porter's Five Forces, to support effective management strategies. It evaluates various management practices that contribute to successful business operations, including staffing, roles, and performance appraisals. Furthermore, the report discusses ethical practices within the organization and their impact on business success, followed by an assessment of management practices using performance review techniques. Finally, it recommends management alternatives to improve performance, concluding with a summary of findings and recommendations.

Food Service Management

Table of Contents
Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
TASK 1............................................................................................................................................1
P1) Examine a range of different food supply chain approaches within the food service
industry highlighting key stakeholders in the process............................................................1
P2) Discuss the principles of effective procurement and sourcing processes for a food service
operation.................................................................................................................................2
TASK 2............................................................................................................................................4
P3) Assess the application of different analytical tools to support effective management
strategies.................................................................................................................................4
P4) Evaluate different management practices that support successful business operations in
food service organisation........................................................................................................5
TASK 3............................................................................................................................................5
P5) Discuss ethical practices in a specific food service organisation and the impact of these
practices on overall business success.....................................................................................5
TASK 4............................................................................................................................................7
P6) Assess management practices within a specific food service operation, using a range of
performance review technique...............................................................................................7
P7) Recommend and produce management alternatives to improve performance................7
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food service management includes the management of the daily operations that are
performed within the restaurants and also covers the preparation and serving of the food and
beverages to the company (Martin Rios, 2018). They manage and control the different condition
and ensure that all the customers were get satisfied with the different services. It includes the
dinning services and always tries to gain the higher profit in order to gain the higher advantage
by providing the best faculties to the customers. This report is based on the Belgo that is the
small chain restaurant in London and having a specialisation in Belgian cooking and the Belgian
beer. It was established in 1992 and founded by the French Canadian Anglo-Belgian Andre
Plisnier and Denis Blais. This report includes the different sourcing and procurement processes,
operation management strategies, importance of the ethical management for business success and
development, improvement plan to overcome from the challenges.
MAIN BODY
TASK 1
P1) Examine a range of different food supply chain approaches within the food service industry
highlighting key stakeholders in the process.
Food supply chain is the continuous process through which the restaurants will provide
the best and suitable food services to the customers. It is the chain that describes how the food
will came from the farm to the dining table. It includes the different process that is performing in
between the process that is as producing, production, processing, and consumption and at last
disposal. It inserts the supply chain of all the natural resources that are managed from the human
force (Kang, 2019). As with the help of systematic supply chain the Belgo will provide the
incessant services to the customers in order to satisfy them and maintaining the quality of food as
well. It inserts the proper supply of the different ingredients that provides safety from inculpates
in the food. There are different approaches of food supply chain that are as defined below as:
Pop up food services- It is an approach in which the restaurants provide the best and localities
services to the customers in terms on inserting the innovation and keep inducing the change.
There is the creative and unique food or it is the temporary restaurants that will be operated from
the home, the former factories and the areas that much similar to this and they provide their
services on different occasion and festivals. It is the approach in which the restaurants will be
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operated from the personal savings as it includes the moderate level investments (Kibler, 2018)
(Lee, 2019).
Conferences and Events- It is an approach by which the restaurants providers the huge
and extra services to the customers. In this they could book the vast areas in order to conduct the
events, conferences, meetings, parties and many others actions as well. In this the restaurants
provides the adequate and required services to the customers as per their need as like the
refreshment and drink services. It is also being used while the restaurants want to market their
different services. Basically, it is the service that is provided to generate the large number of
profit and to expand their earnings. In this the restaurants has to make the better services and it
includes very less investment that could be managed on normal basis.
Fine dining- It is an approach that opposed the casual eateries and provide the special
and different cuisines in order to present the diversified range of the foods and beverages. These
food might be Chinese, Indian, Japanese, Italian and many others too that reflect the speciality of
a particular region. In order to gain the maximise sales all the restaurants will try to induces the
unique changes within their business by which they could attract the large number of customers.
For this the restaurants need the expertise that has a huge experience of different foods and
present the most delicious food (Field, 2018). As from this approach the effective relation will be
developed in between the restaurants and the customers by which that could further develop the
strong loyal base of consumers. For this business needs to invest a lot of amount as to pay the
high wage to the chefs and to arrange the different ingredients as well.
Theme food service- In this approach that is most popular in today’s scenario in which
everyone is more demandable and tries to impart the better environment that helps to grab the
attention of the parties. It is based on the small gatherings that might be in the form of birthday
parties, small family functions, kitty parties and many others too. In this people will have their
own demand and as per that restaurants provides the different services in order to fulfil the
requirements. In this a particular theme will be provided to the customers and in the Belgo
restaurants decorates the parties as per different theme.
P2) Discuss the principles of effective procurement and sourcing processes for a food service
operation
There are different principles that are set by the businesses in order to maintain the
effectiveness within the restaurants. The procurement and sourcing of the food service operation
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is to provide the safest and the most efficient foods to the people (Kaminski, 2019). As from the
specific guidelines of the different principles the needs and the demand of the restaurants will get
satisfied in effectual manner. Belgo follows the different principles in direct to presents the fresh
and most reliable food and beverages to the people by which they get satisfied from the different
sources. The different principles that are followed by the Belgo that are as defined below as:
Worth for capital- As per the principles of Belgo, they provide the quality foods to their
customers and spend a worth amount for this by maintain the adequacies within the restaurants.
The pricing of different services that are served by the Belgo will more reasonable that helps that
maintain the efficient supply chain and the customers also gets attracted as they get the best food
with appropriate prices. It helps the Belgo to manage the suitable supply chain and long term
durability.
Trader reliability check- There is a lot of suppliers that provides the raw material to the
restaurants that include the different ingredients that is the speciality of different countries. It is
mandatory for them to manage the stock and controls the inventory to facilitate the effective
supply chain. Belgo manages the different sources in order to provide the continuous services to
the customers and it further helps to makes the long term success with healthy relationship with
the customers (Marriott, 2018).
Official supplier list- There is the strong competition in the restaurants and they all want
to maximise their profit by serving the best services to the customers. Thus Belgo also manages
the deliver chain and provides the economical range service by offering the valuable food to the
customers that connects them with their regional foods. In this Belgo make the sufficient reaction
with the suppliers that provide the best service foods to the customer with appropriate prices.
Sales services and warranty- It has been noticed that people need the quality foods as
they get more concern about their health. Thus in this Belgo takes the responsibility and provide
the better experience of the customers. For this they are fulfilling the expectations of the
customers and gain the advantage from the aggressive competition.
These all are the best strategies that develop and enhance the effectiveness of the Belgo
restaurants and helps to achieve the better attractiveness of the customers.
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TASK 2
P3) Assess the application of different analytical tools to support effective management
strategies
SWOT Analysis- It is an analysis that defines the different internal and external factors that
affects the performance of the company. There are some strength and weaknesses that affects the
working nature of the business while the threat and the opportunities will be generated from
outside the restaurants (Galvez, 2018). The SWOT analysis of Belgo is as defines as:
Strengths- Belgo is one of the most valuable brands that has high recognised restaurant
of UK. They serve the most qualitative food that attracts the attention of large number of public.
They have the loyal customer base and have a huge experience and work with best a staff that is
the most known chefs.
Weaknesses- There is a lot of competitor that has work with the best staff and people are
more concentrated on wealth rather than the price. Thus it is very hard to meet the expectation of
the customer as their taste might get changed and they try to food of different location.
Opportunities- People are more focused on the healthy foods and select the restaurants
that have more variety and most experienced foods and beverages. Thus they perform the joint
venture and the alliance at different position in order to enter in new market and gain the higher
profit.
Threats- There is various other restaurants that all want profit and for this provide offers
delicious food and vast service at reliable rate (Fisk, 2018). Thus Belgo has to manage their cost
as comparison to the market and reduce the complexity by serving most ravishing services.
Porters four corners- It is intended by Michael Porter to assist the changes within the
strategies of Belgo restaurants and there are different components that are intended with this and
are as described below as:
Drivers- These are those that drive the different function within the company as provide
the relevant information about the budget in order to assign the different cost to each activity.
Management assumptions- It includes the plan that is implies by the management team
of the restaurants to get the better outcome from all the work. The manager of the Belgo
conducts the market research and they implement changes within the company.
Strategy- It is different tactics that are implied by the company to gain the competitive
advantage from the market and helps to achieve target within the timely manner.
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Capabilities- It defines the abilities of the company through which Belgo perform their
operation with more efficiency. They have the most experienced and trusty team that are with
them for the very longer period of time (Lin, 2018).
P4) Evaluate different management practices that support successful business operations in food
service organisation
Management practices are the different operation that are apply by the management
department in order to develop more sales and large market share. There are some of the
different practices that support the successful business operations of Belgo and it is as defined as:
Staffing and roles in maintenance- In this the manager assign the work to the entire
department and recruit the candidates as per their experience and knowledge. The manager of
Belgo also provides the performance appraisal in order to motivate the staff.
People oriented roles- In this the task will be assigned to the staff and for their
motivation it is necessary to provide those rewards and recognition. For this Belgo provides both
monetary and non-monetary fund to the staff by which they always perform their best.
Action oriented roles-In this the roles will be assigned to the people as per their actions
that are as per their knowledge. According to this they accomplish their target in particular
period of time.
Maintain food service facilities- In this Belgo provides the food that has the utmost
quality and it further helps to maintain the higher revenue with more brand image. As from this
they could satisfy the customer as well by whom they could always refer there services among
all other competitors (Pereira, 2018).
It has been recommended that Belgo must work with the practices as like action and
people oriented roles by which the staff will get worked with the better approach as they get the
reward as well that get improvise the overall working performance of the business with that their
productivity also get more enhanced.
TASK 3
P5) Discuss ethical practices in a specific food service organisation and the impact of these
practices on overall business success
The ethical practices are the most important aspect for the restaurants as from this they
could develop higher reliability with the customers. Belgo provides the wider services to the
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customers by maintaining the hygiene and eminence of all the offered food. The corporate social
responsibilities are the factor under which the restaurants provide some help in order to develop
the better society. Thus the ethical practice that has an impact on the overall business success is
as defined below as:
Working hours of employee: The ethical form of the restaurant will get divers while
managing the working hours of the staff. Most of the staff will work for overtime as well to get
the higher tip as it is the extra earning of them (Okumus, 2018). Thus it is not that much easy of
the Belgo to manage the shifts as most of them wants to come at night shift as because of at that
time they get the higher tip. It raises the lot of conflicts and to solve that Belgo assign the shift
rotation by which everyone get equal chance.
Fair trade practices- All the restaurants will be managed their functions in order to
maintain more fairness. Belgo uses different techniques in order to achieve the goal in effective
manner. They also follow the legal formalities to overcome from the marketing challenges in
successful manner.
Staff retention- To get retains the staff for the longer period of time is very much harder
for the restaurants and it reflects the unfavourable conditions. For this Belgo provide the accurate
environment to the staff that spread more positivism and help to retain the staff.
Production of organic material- In these Belgo restaurants always uses the organic
products that have been collected from the farmers directly. It brings more organic taste in the
food and induces more taste as well.
The ethical practices is being more important as with this the Belgo perform their work
with more sufficiency as a fair policy and strategy will get developed by which more clarity and
fairness will get flawed that helps to improvise the working practices and the values of the
business. It has the better impact on the better flow of information that is must required for this
their creditability will get developed by which significant enhancement in sales and profit will
get measured.
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TASK 4
P6) Assess management practices within a specific food service operation, using a range of
performance review technique
The performance review techniques and tools helps to improvise the ability of the
restaurants and with they could achieve their set goals and standards within the specific period of
time. Some of the different performance review techniques are as defined below as:
Customer satisfaction feedback- Customers are the one that are the preference of all the
reference and thus they always collects the feedback of them as to know the satisfactory level of
them (De Keyser, 2019). Thus Belgo collects the feedback from the customers and after that
implement the changes within the company as per the requirements of the customers. It helps to
make the better relationship with the customer and attains the belief and confidence of the
customers.
Food monitoring and control process- It has been managed by the higher level
authority or the managers by which they could control the quality of the food by controlling and
monitoring the overall process that helps to gain the useful outcome in judicious manner. In this
the mangers also ensures that the different machinery and the equipment will work properly or
not and imparts continuous technological advancement within the restaurants.
Standard operating procedures (SOP)- It is the method through which Belgo finds that
either their function will be performed within the right direction or not and they never every
compromise the quality of the food and provide the best food with appropriate prices.
P7) Recommend and produce management alternatives to improve performance
Belgo will identify and analyse the better alternatives by which they could enhance the
performance of the restaurants. For this they induce the different plans in order to gain the better
pro that are as defined below as:
Management Alternatives
Recruitment and Talent Management- Belgo works with the most efficient supply
chain and maintain the balance chain all across of their branches (Sheehan, 2018). Thus they
recruit the best staff and provide the employment and they select the candidates from the agency
that reduces their overall cost.
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Benchmarking-It is the set standard that is market by the restaurants and they apply
different strategies to gain achieve the target in certain period of time. It helps to develop the
strongest image of the brand and helps to achieve the higher sales and more profit.
Implementation plan
Seven C's of implementation- It is the different concepts that are implemented by the
Belgo restaurants to get useful outputs and it is defined below as:
Clarity- It imparts the better knowledge in all the staff by which they all know the goals
and objectives that could be achieved by the Belgo restaurants. By this all the staffs knows their
work and they all perform best of them that helps to develop and spread more ambiguity within
the restaurants.
Communication- It is the channel though which all the information will be circulated in
effective manner by which they could all know all the relevant information about the restaurant.
Change management- It is the process through which all the innovation and
development will be implemented within the restaurant in valuable manner. It helps to build
more loyalty in the staff by which they accept all the changes in better method.
Criteria- It defines the particular rules and regulation that are set by the restaurant or the
government policies that are followed by them. As with this all the task and the different
activities will be performed within the restaurant by completing the working purpose. .
Checklist- It includes the complete details of all the activities that are performed by the
restaurant in order to realize their objectives. As from this Belgo will maintain their list that
could be accomplish by them with the monthly manner that helps to measure the more growth.
Call on help- It is the service that is provided by the Belgo restaurant and in this they
provide the care to the people who area in problem or having lack of food. They provide them
accurate service and it develops the more positive image of the restaurant in the market. They
also provide solution to their customers by solving their different issues as well.
Choose the right provider- In this the adequate provider will be chosen by the Belgo
restaurant and they develop the relationship with them in order to make strong connection.
Thus it is used by the Belgo restaurant as to improvise the performance and it helps to
achieve better and useful attractiveness from the market.
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CONCLUSION
It has been concluded from the above report that food service management includes the
different operation as from the safety of food to the distribution of quality food to the customers.
There are different sources and procurement process that must be used to achieve the continuous
success, different strategies that is implies by the restaurant to gain better development and
importance of ethical management. The competitive advantage helps to retain the higher position
in market and for this restaurant uses 7C’s model to achieve maximum benefits.
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REFERENCES
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waste management alternatives. Waste management, 74, pp.52-62.
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delivery apps: Extending UTAUT2 with Information Quality. Sustainability, 11(11),
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Field, J.M. and et. al., 2018. Service operations: what’s next?. Journal of Service Management.
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foodservice and non-foodservice employees. International Journal of Hospitality
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Marriott, N.G., Schilling, M.W. and Gravani, R.B., 2018. Principles of food sanitation. Springer.
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Lin, J. And et. al., 2018, July. Blockchain and IoT based food traceability for smart agriculture.
In Proceedings of the 3rd International Conference on Crowd Science and
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Pereira, P. And et. al., 2018. Soil ecosystem services, sustainability, valuation and
management. Current Opinion in Environmental Science & Health, 5, pp.7-13.
Okumus, B. And et. al., 2018. Psychological factors influencing customers’ acceptance of
smartphone diet apps when ordering food at restaurants. International Journal of
Hospitality Management, 72, pp.67-77.
De Keyser, A. And et. al., 2019. Frontline service technology infusion: conceptual archetypes
and future research directions. Journal of Service Management.
Sheehan, M., Grant, K. and Garavan, T., 2018. Strategic talent management: a macro and micro
analysis of current issues in hospitality and tourism. Worldwide Hospitality and
Tourism Themes, 10(1), pp.28-41.
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