Food Safety Management: Performance Improvement Plan at Costa Coffee

This report provides a comprehensive analysis of food safety management practices within Costa Coffee, focusing on performance review techniques and management alternatives to improve overall performance. It addresses shortcomings in food service operations by recommending appropriate management solutions and applying various management tools. The report also justifies recommendations for resolving organizational challenges, utilizing measurement tools for monitoring the implementation plan aimed at enhancing performance within Costa Coffee. Key areas explored include staff training and development, waste reduction, quality control, and strategic planning to ensure food safety and customer satisfaction. The analysis incorporates frameworks like SWOT, PESTEL, and 7'Cs of management to provide actionable insights for Costa Coffee to maintain a positive brand image and achieve its organizational goals.

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Management practices within a costa coffee service operation, using a range of performance
review techniques.........................................................................................................................3
Recommend and produce management alternatives to improve performances...........................3
Appropriate management solutions to address shortcomings within a specific food service
operation, using a range of management tools and performance review techniques...................4
Recommendations to resolve organizational challenges applying measurements tools for
monitoring an implementation plan for improved performance within a given food service
organisation..................................................................................................................................4
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................1

INTRODUCTION
A food safety management is the process in which quality standard and safe to consume
is to be ensured. This report is based on case study of Costa coffee. This report will study
management practices within the food services operation. Moreover, this report will also cover
recommendations to improve organization performance. In addition to this, management solution
to address shortcomings will be evaluated (Acquah, Agyabeng-Mensah and Afum, 2020). This
report will also include justify recommendation to resolve organizational challenges by applying
management tools.
MAIN BODY
Management practices within a costa coffee service operation, using a range of performance
review techniques
Management practices is to be defined as working method and innovation that can be
used by manager to improve the effectiveness of the work system. Management practices are
included training and development of staff, sharing information, adoption of new technology,
introduce new schemes and improving the quality of product etc. Moreover, the best practices
are to adopted to efficiently achieve organization objective. Costa coffee adopt changes
according to the customer feedback. It may include better serving services where it is not
required to ask twice for the order. Moreover, management keep their eyes on reducing the
wastage in order to save their invested amount and put it at other area which will provide higher
return. Management self evaluate their performance, productivity, customer satisfaction with the
help of rating scale, behavioural checklist, 360 degree feed back etc. Moreover, Costa coffee
constantly monitor and inspect their quality of food in order to maintain positive image in the
mind of the consumer (Bloom and et.al., 2019). Moreover, team performance can be evaluated
with the help of management by objectives.
Recommend and produce management alternatives to improve performances
 Implementation plan can be stated as the plan and strategies made by top management
are converted into action. Management should create unique taste which helps to create
unique brand in the market.
 Costa coffee should analyse all the resources which are present in the market so that best
alternative can be taken out.

 With the help of action plan, company should determine their requirements, cost, return
etc. and then analyse the timeline of completing this project (Forth and Bryson, 2019).
Further, it helps to study positive and negative of each resource to invest in the company
for long run.
 Costa coffee should provide training and development programme in order to provide
excellent customer services.
 Company should ensure the maximum waiting time so that higher number of customer
can be address. In addition to this, organization can also provide some facility to keep
their customer busy during the waiting time.
 Costa coffee should set smart planning which need to be measurable, specific,
achievable, relevant and time based.
 Company should identify exceptional talent and appreciate it so that other staff gets
motivated to achieve that standard.
 Management should take regular feedback from their staff and try to recover the loop
whichever is present.
 Management should create two-way dialogue where customer, staff are involved and take
decision on the basis of their rating and review.
Appropriate management solutions to address shortcomings within a specific food service
operation, using a range of management tools and performance review techniques
Every company face the problem but it is important how to react on situation is matters.
Moreover, how well company has managed its self in order to come back from the difficult
situation. Moreover, by using management practices like strategic planning, customer
segmentation, benchmarking, core competencies etc. company can reduce shortcoming in the
food services operation. Further, with the help of strategic planning, company can make their
product different from their competitors in terms of taste, quality, serving services etc. Moreover,
Costa coffee should recruit skilled candidate from the market which will help the business to put
innovative idea into the practices. In order to manage the cost, it is requited to restructure
company's capital and management in order to make strategies planning (Kianto, Sáenz and
Aramburu, 2017). Company is not performing well due to lack of resources and higher
competition in market etc. Further, with the help of merger and acquisition, Costa coffee can
increase their customer base, synergy, profit, expansion etc.

Costa coffee can apply management tools like 7'cs of management, kotter's 8 steps and
priority matrix etc. in order to find appropriate managements solution. Further, 7 c's of
management consist clarity, continuity, certainty and so on. Company can address their
challenges like efficient management system, strong team building etc. by implementing 7 c's.
Further, conflict between the group and management can be resolved. Moreover, Kotter's 8 steps
model also helps to resolve the organization challenges. It includes create a sense of urgency,
vision for change, communication, remove obstacles etc. Management identified the threat and
challenges and create a sense of urgency and make clear vision to cop up with the future
situation (Lai and Wong, 2020). Moreover, management can create short term win task to
provide the feeling of victory at the earlier stage of changes in order to reduce future threat.
Recommendations to resolve organizational challenges applying measurements tools for
monitoring an implementation plan for improved performance within a given food service
organisation.
 Costa coffee face the challenges related to the quality of product because there is a higher
number of supplier in the market who are providing various quality of raw material.
Therefore, management should monitor or control quality of material constantly and
select the best supplier after analysing their rating and reviews.
 Organization faces the higher competition in the market which reduce the profit and
growth of the company. Therefore, Costa coffee should evaluate the core competency of
an entity in order to provide a focus on the area which give higher profit. Moreover, it
with the helps of measurement tools like PESTEL, SWOT and value analysis etc.
company can study their weakness and look for the best alternative to resolve their
shortcomings.
 Company face the challenges of adopting new changes as occurred in the dynamic
environment. With the helps of measurable tools, company should analyse their staff and
teams in order to invite new changes to meet the requirement. Further, company also
should hire new candidate who has the knowledge of market and ready to take risk
(Mousa and Othman, 2020). This will helps put innovative ideas into the practices.
 Company should make strategies to reduce the cost and increase the return. Due to the
high competition, company need to face the challenges of higher cost in advertisement

and creation of brand valuation etc. Further, company can resolve the cost issue by
investing in that area which required more emphasis.
CONCLUSION
Food safety management is important in order to build positive brand image in the
market. Management practices like control wastage, provide training and development to their
staff, quality management etc. are to be adopted in order to achieve organization goal. Moreover,
costa coffee can create unique product and services by implementing action plan. In order to
overcome form the challenge, company need to apply different management practices. Company
need to take action after identifying their strength and weakness with the help of performance
analysis tools. Moreover, it should select the best alternative out of the available alternatives
which help to reduce the treat and challenges.

REFERENCES
Books and journals
Acquah, I.S.K., Agyabeng-Mensah, Y. and Afum, E., 2020. Examining the link among green
human resource management practices, green supply chain management practices and
performance. Benchmarking: An International Journal.
Bloom, N. and et.al., 2019. What drives differences in management practices?. American
Economic Review. 109(5). pp.1648-83.
Forth, J. and Bryson, A., 2019. Management practices and SME performance. Scottish Journal of
Political Economy. 66(4). pp.527-558.
Kianto, A., Sáenz, J. and Aramburu, N., 2017. Knowledge-based human resource management
practices, intellectual capital and innovation. Journal of Business Research. 81. pp.11-20.
Lai, I. K. W. and Wong, J. W. C., 2020. Comparing crisis management practices in the hotel
industry between initial and pandemic stages of COVID-19. International Journal of
Contemporary Hospitality Management.
Mousa, S.K. and Othman, M., 2020. The impact of green human resource management practices
on sustainable performance in healthcare organisations: A conceptual framework. Journal
of Cleaner Production. 243. p.118595.
Online references
20 ways to improve efficiency in your café or restaurant. 2021. [Online]. Available through
<https://www.myob.com/au/blog/20-tips-increasing-restaurant-efficiency/>
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