Food Safety Management and Business Operations in Food Service

This report analyzes food safety management within the food service industry, focusing on Spring Restaurant in the UK. It examines various food supply chain approaches, highlighting critical stakeholders and effective procurement strategies. Analytical tools like gap analysis and VRIO analysis are applied to support effective management strategies, alongside different management practices such as scientific management, human relations, and bureaucratic theories. The report evaluates these tools and practices for their impact on successful business operations and explores ethical practices within Spring Restaurant, assessing their influence on overall business success. The study concludes by emphasizing the importance of integrating these elements for sustained organizational effectiveness and competitive advantage.

Food safety Management

INTRODUCTION...........................................................................................................................5
Range of different food supply chain approaches within the food service industry, highlighting
critical stakeholders in the process..............................................................................................5
The principles of effective procurement and sourcing processes for a food service operation...6
Range of different food supply chain approaches and procurement strategies that can enhance
organisational effectiveness.........................................................................................................7
Application of different analytical tools to support effective management strategies................7
Different management practices that support successful business operations in food service
organisations..............................................................................................................................10
Evaluation of management tools and practices that can support successful business operations
in food service organisations.....................................................................................................11
Ethical practices in your chosen food service organisation and the impact these ethical
practices have on the overall business success..........................................................................12
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
In present time hospitality sector has grown with rapid pace which has increased demand for
quality food and beverages. Food and safety management is based over managing food in
healthy and consumable manner in relation over wide range of customers. This has been used in
order to develop quality within food of customers. The report based upon supply chain approach
within hospitality sector which has been explained in precise manner. Also project includes more
effectiveness which makes procurement and sourcing process over operations related to food
services. Also the report organization taken is Spring restaurant that is an UK based restaurant
and comes within top 10 restaurants in United Kingdom. The Spring restaurant founded in year
2014. In the end of this report various aspects has been covered in relation to ethical practices
followed in relation to food safety management of food.
Range of different food supply chain approaches within the food service industry, highlighting
critical stakeholders in the process
This is important for an business organization existing within hospitality sector making
focus on choosing opportunity making supply chain approach developed more effectively. In
relation over fulfilment of demand of various customers it is required for an business to develop
approach in relation to make supply food maintain quality within it. Main stakes holders that has
been identified leads upon process of supply chain which includes staff, labour force and
manpower. The various approaches used by Spring Restaurant to manage supply chain
management are mentioned below:
 Continuous flow models- This model has been used within restaurants which are
popular within United Kingdom for managing supply chain. In this model supply offer ia
the high demand situation which vary from little aspect (Kiatkawsin and Han, 2017). In
these approach manufacturers that produces same goods repeatedly over amount of
fluctuation.
 The fast chain models- In this model the main focus is upon manufacturers and they are
related over products with short life cycles. The fast chain model has been used with
wider perspective making supply perishable food and beverage. This model helps in
fulfilling pn regular bases making different countries.

 Flexible supply chains- This supply chain model has been used by business entity
making best services related over supply chain management. In new times importance
flexibility supply chain increases as the demand rising over both perishable and non
perishable goods making market place circulated effectively.
The principles of effective procurement and sourcing processes for a food service operation
The procurement has been using various kinds of practices which makes finding and
agreeing over terms and acquiring desired goods and services over outside source. The
procurement of food and services within industry related over formulating of buying decision
within the scarcity of condition. This helps over making procurement practices within business
which is easier over buying decision related to marketplace. The principle of effective
procurement for Spring restaurant has been discussed as follows:
 Quality management- The quality management should be main priority of business for
developing precise quality (Kasemsap, 2016). An restaurant like Spring should maintain
quality of business which makes development done upon standards over foods and
services making customers more effective in nature. The quality of should be managed by
guidance of professional food exports in order ton increase revenue and turnover.
 Resource utilisation- This is the main responsibility of an organization within an
organization working in hospitality sector and making optimum utilization possible over
various resources. If the Spring restaurant performs utilization of resources helping in
gaining competitive advantage.
 Data management- The data which is related to supply chain management should be
maintained in a significant manner. It is essential for a business entity to manage data
with the help of information and technology for serving customers in an efficient manner.
This makes various kinds of resources used in order to get significance developed over
various kinds of aspects which has been used by an restaurant to prepare its products
more effectively.
 Supply chain management- It is important for a business to manage supply chain
management with utmost responsibility in order to develop valuable management of
goods and transactions. The supply chain management should be managed by
professional and trained employees in order to develop ethical business.

Range of different food supply chain approaches and procurement strategies that can enhance
organisational effectiveness
In the function of business within marketplace through the approach and procurement of
strategies play important role over enchaining overall effectiveness of an organization. The food
supply chain which has made approaches mentioned as follows:
 Transportation- The transportation uses main techniques that have been helping
bringing quality of products over specific period of time. This is most commonly used as
an approach of supplying food through managing by including vehicles and cars making
delivery of foods done on regulating basis (Gkorezis and Petridou, 2017).
 Direct from source- As per the approach a business has been buying products directly
over manufacturing station and collecting sources that can be framed directly by
providing raw material related over food to business.
 Import- In the recent times various kinds of practices has been increasing day by day
making easier for an organization in hospitality sector making desired foods provided as
per customers demand more effectively.
Procurement strategies
In corporate world there are various kinds of perspective which is based over needs to
develop over procuring strategy with the help of professional strategic management. The
procurement strategies make business easily find and allocate resources within production
process. This makes development done more effectively making business services performed
with more effectiveness (El-Maghrabi, and et. al., 2018). It makes various kinds of aspects in
relation over procurement covered within it. Most of organizations internal and national market
focusing development procurement strategy over making top level management in order to gain
desire success within the market place. Spring restaurant makes development done based over
procurement making company to gain competency edge at the marketplace. This made
performance improve with more effectiveness with the help of marketing strategy making
promotion done more effectively making organization developed more effectively.
Application of different analytical tools to support effective management strategies
Gap analysis

Gap analysis has been helping organization comparing about actual performance with
desired one in order to make achievement done over objectives within an organization. It has
been helping in finding out those points which has been improved as per needs. The spring
restaurant is top restaurant of UK so that it uses Gap analysis for maintaining position within
market as per its situation. It has been using various kinds of analysis which has been comparing
over improving needs which makes performance better and effective in achieving goals and
objectives more effectively. This is one of the most impactful person making an restaurant
follow proper authority within the objective and goals.
VRIO analysis
VRIO analysis these are strategic analysis which has been helping in making an
organization evaluate about resources taking long term competitive advantage achieved more
effectively. VRIO has been making short form of Value, Rareness, Imitability of an organization
in order to make analysis possible every type of resources of an organization to be developed
effectively(Dartey-Baah and Amoako, 2016.) . VRIO analysis has been used by an organization
which makes various organizations deal with internal factors making various aspects covered
like implication, its resources and possible ways to improve its resources. Before doing VIRO
analysis organization making list of capabilities proved which includes tangible and intangible
elements like material, human and financial resources, patents, machinery, people skills, cost
advantages and so on. The Spring restaurant has used VRIO analysis for evaluating of resources
taking competitive advantage.
Four corners analysis
Four corners analysis means tools that has been used for making determination done over
competitors against situation or problems. Part of Four Corner that has been analysing through
Motivation- Drivers, Motivation- Management Assumption, Action- Strategy and Action-
Capabilities. In motivations drives organization has been looking over making competitors
strength and weakness their culture traits over organizational value and son on. In this action
strategy companies determine about factors over making competitors values within which
where it invest , and how it developed its relation and network and in Action – Capabilities
making organization determine about competitors with marketing skills and ability to service
over channels making training of labour done with financial strength. In order to make strategy

various goals of an organization. Spring restaurant uses Four Corners analysis in order to
determine its competitors action within particular situation.

Different management practices that support successful business operations in food service
organisations
In the food and services organizations has been providing majority by keeping priority
over management practices for developing business operations in more effective manner. There
re various kinds of aspects which has been covered. In this various kinds of practices has been
covered in relation to it. These are various kinds of theories which is related to it and explained
in detail as follows:
Scientific management theory
Scientific management theory has been helping in making production increased through
productivity of various kinds of effectiveness in relation to an individual. Scientific management
theory. Scientific management helps in applying various important principles which makes
organization select method based over various aspects making workers assign job which is based
over aptitude monitor worker performance properl divide over work load among is managers and
workers. Through using ethical principles its has been helping organization increasing efficiency
by increasing workers efficiency (Coccia, 2019). The Spring restaurant has been using
management theory in order to increase efficiency. It has been using principles of scientific
management improving efficiency over individual in more effective manner.
Human relations theory
In Human Relation Theory an organization has to develop focus over needs of individual
make results with behaviour helping in making objectives achieved more effectively. This has
been using human relation theory to motivate its employees to perform better. Human relation
theory can be used to motivate employees by regulating their needs and job satisfaction. It is
largely concerned with how an individual or employee interacts with other members of their
group, as well as the consequences of their actions and performance within that group. In order
to get the best potential outcomes and assist them fulfil the organization's goals, the Spring
restaurant also applies human relation theory to inspire employees by meeting their needs and
assuring job happiness.
Bureaucratic Theory
Bureaucratic theory is a key framework used in large and large organisations to
structurally complete all duties with the help of a large number of people. Bureaucracy is an
organisational system that consists of numerous rules and regulations, processes, procedures,

requirements, labour division, hierarchies and professional connections, and employee contact.
The major characteristics of bureaucratic philosophy are hierarchical tiers of power, task
specialisation, norms and standards, formal selection, career orientation, and impersonality. In
order to achieve its deadlines, the Spring restaurant adopts bureaucratic theory, in which they
organise their tasks with the help of their employees.
Evaluation of management tools and practices that can support successful business operations in
food service organisations
The management approaches and practices of the hotel industry will help the United
Kingdom become a global standard organization. The marketplace's company organizations must
create professional practices in order to lead numerous enterprises in the market. The following
management approaches and practices can help you build a successful corporate organization:
 Professionalism—In the corporate world, competence is essential for increasing worker
productivity. It is vital to establish professionalism throughout a company's multiple
operations throughout order to make sure their long-term success. A firm's primary
function and task would be to effectively build professionalism in order to accomplish
corporate success (Chevallier, and et. al., 2018).
 Leadership- A leader's primary responsibility is to efficiently and effectively guide the
team. The processes and functions undertaken by the company entity to lead the
marketplace are referred to as leadership. The deployment of democratic leadership-
related operations is critical for Spring Restaurant. Democratic leadership entails
conducting business operations while taking into account the decisions of all employees.
 Communication and coordination- In order to achieve desired market success, a
company's operations must generate desired communication. In order to thrive as a
corporate entity, Spring Restaurant must create operations that are based on
communication and collaboration. The most crucial task of every employee is to build
effective communication by utilising their talents. In recent years, the organization's top
leaders have also created a significant culture. Coordination is necessary to improve the
company's overall communication.
 Harmony management- It is critical to manage staff harmony in order to build the firm
in a methodical way. In order to control efficacy in a business's operations, harmony
management is critical for its growth and development. Human resource management

should focus on taking ethics, values, and behavior of different employees into account in
order to perform employee harmony management. Human resource management should
pay special attention to diverse employees' ethics, values, and behavior.
Ethical practices in your chosen food service organisation and the impact these ethical practices
have on the overall business success
Ethical practises play a key role in the development of a business when it comes to
building an ethical business in the marketplace. The Spring Restaurant follows all essential
ethical criteria in order to encourage client enjoyment and involvement. The Spring Restaurant's
management instils various ethical standards in their employees in order for them to adopt
modest habits. Human resource management is primarily responsible for the establishment of
ethical behaviours in employees. Employees must maintain their own ethics and integrity in
order to perform crucial business duties. Some suggestions for improving Spring Restaurant's
ethical practises are as follows:
Employee relationship management is the most crucial strategy for operating ethically in the
food industry. Employee management is an important instrument that is primarily concerned
with the development of healthy relationships among employees(Antonakis and House, 2017).
Training and development- It is important for management to provide sufficient training and
development to employees in order for them to flourish in the marketplace. The focus on
personnel with essential roles and responsibilities for providing training is central to training and
development.
Strategic management—Strategic management aids in organisational planning and risk
mitigation. A business's primary responsibility is to build a strategic management focus in order
to ensure the company's long-term existence. In an era of fierce rivalry among businesses, it is
critical for businesses to focus on strategic management in order to preserve a healthy business
environment.

CONCLUSION
It can be concluded from the preceding study that a business entity must focus on food
and safety management in order to provide the highest quality services and food. In order to
thrive in the marketplace and build a reputable firm, it is necessary for a company to employ
expert strategy and methods. This project indicates that, in an era of fierce rivalry among
hospitality organizations, it is critical for a company to employ suitable management strategies.
As a result of the preceding debate, it is critical for a company to create ethical procedures in
order to operate in the marketplace with a competitive advantage. This project concludes that, in
order to grow in the marketplace, the hotel sector's commercial activities should be managed via
strategic management.

REFERENCES
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