Supply Chain, Ethical Practices and Management Tools in Food Service

This report provides a comprehensive analysis of food service management, focusing on supply chain approaches, procurement strategies, and ethical practices within the context of Hibox restaurant. It examines various food service models, including fine dining, conferences, and fast food, and delves into the stages of the food supply chain, from production to disposal. The report also outlines the principles of effective procurement and sourcing, emphasizing accountability and fairness to suppliers. Furthermore, it assesses the application of analytical tools like SWOT analysis to support effective management strategies and evaluates different management practices that contribute to successful business operations. The report also explores the ethical practices implemented at Hibox and their impact on the organization's overall success, offering recommendations to enhance management practices and strategies for improved business operations. Finally, the report assesses management practices using performance review techniques and provides recommendations for upgrading performance with an implementation plan, ultimately aiming to resolve organizational changes and improve overall performance within the selected food service organization. Desklib provides this student-contributed assignment and other study resources.

Food service
Management

Table of Contents
INTRODUCTION...........................................................................................................................4
MAIN BODY...................................................................................................................................4
P1. An introduction as well as outline in context to various food services............................4
P2: Examination of different range of food supply chain approaches in selected organisation
in food service industry also highlight critical stakeholders in the process...........................5
P3- Principles of effective procurement and sourcing processes for a food service operation...6
M1- Analyse a range of different food supply chain approaches and procurement strategies
that can enhance organisational effectiveness........................................................................7
P4- Assess the application of different analytical tools to support effective management
strategies.................................................................................................................................8
P5- Different management practices that support successful business operations.................9
M2- Critically evaluate management tools and practices that can support successful business
operations in food service organisations................................................................................9
P6: Interpreting different moral practices in selected food company and what impact it creates
on overall success of organisation........................................................................................10
M3- Analysis of various ethical practices implemented at Hibox ......................................10
D1- Provide valid and justified recommendations to support management practices and
strategies that enhance effective business operations...........................................................11
D2: Critical analysation of several ethical practices in particular food service company as well
as its impact on the overall objectives of business organisation..........................................11
CONCLUSION..............................................................................................................................11
PART 2............................................................................................................................................1
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
P7: Assessing different management practices within selected food service organisation by
use of different performance review techniques....................................................................1
P8: Provide recommendations and produce management options to upgrade the performance
taking an implementation plan...............................................................................................2

M4: Appropriate management solutions to address shortfalls in specific food organisation by
use of different management tools and performance review technique.................................4
D3: Justify recommendations to resolve the organisational changes through application of
measurement techniques for reviewing an implementation plan for better performance within
selected food organisation......................................................................................................4
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
The food service management refers to the art of making available beverages and food
satisfying to huge amount to people, in a cost effective way. It helps the business in its profit by
educating workforce on preparing and serving standards, keeping bulk of inventory stock as well
as sourcing various suppliers. In organisations, knowledge and skills is required in order to
perform effective and efficient work for the management of food service. For better
understanding of the given topic Hibox is the restaurant taken into consideration. It is situated in
UK and is popular because of its vegan food items and has reasonable rates which is affordable
by the local people in the country.
The above report highlights the investigation of the sources as well as procurement
processes with a food service industry. Evaluation of the operations management strategies along
with the chosen food service as well as significance of ethical management for the purpose of
business success.
MAIN BODY
P1. An introduction as well as outline in context to various food services
The concept of the food service is defined as the delivering of food and beverages to the
existing customers in the marketplace (Laaksonen and Et. Al., 2017). In UK, the business
organisations have several food services which offer unique food and drinks to the people
through their stores in different areas. The managers of the company can use different flavours,
low prices and good service which satisfy the customers in the market. The Hibox restaurant of
UK has adopted the strategies and techniques with the purpose to improve their overall
performance in context to food industry. The managers of Hibox have set the aim to provide
better quality food to the consumers and earn maximum profit by satisfying the people in the
marketplace. Various aspects taken in use by the mangers of Hibox are mentioned below:
Fine dining: It is the experience which is provided by the workers of the restaurant with
its unique way of welcoming the customers. The managers of Hibox restaurant serves their
customers with decorated ambience, pleasant surroundings, soothing music which satisfies the
customers in all the ways. They are also working on improving their quality of food they serve to
people so that no one can complain for the same.

Conferences and events: A business can also organise different events or conference in
which food service can be provided with the purpose to attract more people towards the
organisation (Patel and Et. Al., 2021). In context to Hibox restaurant the managers conduct
various events in different places in order to attract people towards the company. The quality of
food and beverages is being tested by the managers so that customers do not get change to
complain the managers.
Fast food and take away: It is a food service which is provided by the restaurants to the
consumers in order to satisfy their needs and wants for eating fast foods. They are responsible for
the hot food delivery provided to the consumers so that they do not get disappointed and switch
to other company. The Hibox restaurant use this fast food and take away service to attract people
available in the local market. Managers of Hibox aims on the brand awareness and its image in
the marketplace.
P2: Examination of different scope of food supply chain approaches in selected organisation in
food and service industry also highlight critical stakeholders in the process
Food supply chain approaches are said to be the stages which started from its cooking to
its disposal. The supply chain management of Hibox restaurant is described below-
Production- At this stage the Hibox restaurant has to buy the raw materials which are
needed to prepare the dishes. The raw material needed is vegetables, fruits, spices and many
more things which are needed fro preparing food. Linked to Hibox, the production activity is
financed by the investors and the stakeholders.
Processing: Assorted types of cuisines have to be cooked here in accordance with the
menu which they are offering to their consumers (Singh, 2019). Chefs at Hibox restaurant are
knowledgeable and have to focus on providing fresh and tasty food to their customers. This is
where food presentation plays an important role in achieving success in restaurant supply chain
management. Chefs not only focus on adding flavour to their dishes, but also decorate their
prepared meals on the plates to make them more attractive.
Distribution: At this stage the waiters are engaged in serving different types of cuisines
to the customers according to their needs and wants. At this is the stage where restaurants
communicate directly with their customers. It is in the interest of any restaurant to serve its
customers with courtesy and ethics. Linked to Hibox, the staff is trained well to serve their food

to their customers. In between, staff is also engaged in asking their customers if they needs
anything else.
Consumption: Consumption is the process where the restaurants are offering their
customers the food products and they are engaged in analysing the whether food served is good
or not. At this stage the consumers are providing their feedback on the food served by the
restaurant. The feedback provided can be positive and negative, but feedback is important so that
the restaurant can enhance their cooking.
Disposal: At this stage the the food is eliminated. As part of Hibox, groceries which are
left by the consumers are thrown away by the waiters and the staff members. This step is helping
the restaurant in analysing the amount of food which is wasted.
P3- Principles of impressive procurement and sourcing processes for a food service operation.
Procurement is said to be the process which involves purchase of commodities and
services, which help the organization in achieving goals and objectives effectively. Whereas
sourcing is the process which helps in finding and selecting the supplies of the organization,
which will effectively help in managing the supply chain and logistics. Their are few principles
of procurement which are used by the Hibox restaurant which are described below-
Accountability- Accountability is the important principle, as it is needed that the
managers and the employees within the restaurant are clear about their roles and responsibilities.
Managers are responsible for the procurement risks so they have to take the supervision under
their control, which will help in effective management of the activities.
Be fair to all suppliers- For suppliers it is important that they are getting all the
information, which is related to their interests (Wang and Yue, 2017). The managers do not have
to hide any information or provide wrong or partial information to the suppliers. The managers
of Hibox are engaged in providing all the required information which is essential to the suppliers.
Effective procurement and sourcing process for Hibox restaurant is given below-
Step1- Identifying the requirement of goods and services
The first step is to identify the needs of the goods and the services which are required by
the restaurant. At Hibox, the managers are likely to communicate with other departments and the

employees if there is any need of any raw material or any services. This will help the managers
in confirming if all the required material is their within the organization.
Step 2- Evaluating list of suppliers
After identifying the need, it is important to identify who will provide the goods and
services which are in need (Xu and Et. Al., 2022). So in this step the managers are likely to
evaluate different suppliers which will help in providing the goods and services at lower costs.
This step involves the selection of the suppliers, which will provide good quality of products.
Step 3- Negotiation of contracts with selected suppliers
At this step, the manager tend to communicate with the suppliers and try to analyse the
prices and the quality of the product. This step is important, as the managers make a contract
with the suppliers officially.
Step 4- Release purchase order
After making a official document which involve the quantity of the goods and name of
the supplier, delivery date and terms and conditions, it is important to release the purchase order
after signing the contract.
Step 5- Completing the payment process
With the completion of the contract and the purchase order, now it is time for Hibox
restaurant to make the payments as soon as possible. Making payments in advance will help the
restaurant in making good relations with the supplier and increase their brand image.
Step 6- Receiving the ordered goods
After the payment is made, the suppliers will deliver the required goods which are
ordered. After receiving the products, it is time for the managers at Hibox restaurant to check the
quality of the products and tell the supplier if there is any problem.
Step 7- Maintain proper records of invoices
It is suggested to the restaurant that they maintain bills and invoices of the products and
the services which are rendered to them. This will ensure that they have received the goods, and
if the goods are not up to the mark they can make exchange orders with the supplier.

M1- Analyse a range of different food supply chain approaches and procurement strategies that
can enhance organisational effectiveness
For Hibox it is suggested that they follow the proper procedure for procuring the goods
and services. For managers it is important to communicate the information with the several
departments. All the departments should have a clear understanding of their roles and
responsibilities. Secondly, they have to prepare the proper contract before taking the supply of
the goods and the services. Proper evaluation of the gods have to be done, so that the goods
received should be of good quality. All these strategies will help the restaurant in managing their
procurement effectively.
P4- Assess the application of different analytical tools to support effective management
strategies.
Hibox restaurant can use several effective management strategies, which will help them
in gaining organizational benefit. The strategies and tools used by the restaurant are-
SWOT analysis- It is a tool used to analyse the strengths and the weaknesses of the
organization (Tse and Et. Al., 2017). This tool helps the managers in maximising the profits by
converting their weaknesses in strengths. SWOT analysis for Hibox restaurant is described
below-
Strengths
 The restaurant is engaged in
providing vegan food products,
which will attract the customers
are focusing on their health.
 The restaurant is focusing on
hygiene and the food cooked is
of high quality and is liked by
the customers.
Weaknesses
 The finances of the restaurant are not
manageable, as they do not have efficient
employees which help in analysis of the
budget.
 The restaurant has not modified their
menu from a long time, thus they are not
able to attract new potential customers.
Opportunities-
 Restaurant can use franchising
Threats-
 There are many restaurant in UK, thus

method for expanding their
business in new countries.
 The restaurant can also add new
varieties in their menu so that
they can attract new customers
and retain old customers.
there is a great competition for the Hibox
restaurant. If the restaurant will not
provide good quality of products, then
the customers will likely move to other
restaurants.
 COVID have also affected the restaurant
on major terms, as the customers are
more concern about their health and are
not consuming products from outside.
P5- Different management practices that support successful business operations
Hiring skilled employees- Skilled staff and experienced cooks will help the restaurant in
effective management of the customers. Skilled staff will mitigate the risks involved in Hibox
restaurant.
Providing effective training to employees- For managers it is important that they
provide effective training to the employees, especially to the catering staff and the waiters
(Zinedine and El Akhdari, 2021). The waiters come in direct contract with the customers, thus it
is important that they are effective so that they can satisfy the customers with their
communication skills.
Monitoring and controlling- For Hibox restaurant it is important that they control their
activities, so that they can have successful operations. The restaurant can have CCTV cameras in
their restaurant, so that they can evaluate their staff and the customers in the restaurant.
M2- Critically evaluate management tools and practices that can support successful business
operations in food service organisations
It is evaluated from the above report that SWOT analysis had helped the restaurant in
analysing their strengths and weaknesses which will help the restaurant in converting their
weaknesses in strengths. With the help of SWOT analysis the organization can concentrate on
enhancing their profits. The critical analysis will help them in managing their activities
effectively and efficiently. This analytical tool will help the restaurant in achieving their

organizational goals effectively (Yu and Et. Al., 2022). The restaurant have to acquire skilled
cooks and staff so that they can provide their customers with better experiences, and mitigate the
risks which are involved I the restaurant business.
P6: Interpreting different moral practices in selected food company and what impact it creates on
overall success of organisation
Ethical business practices refer to the responsibilities and obligations of a business entity
towards the development and benefit of society (Nichols and Et. Al., 2018). Codes of ethics are
moral codes of conduct that provide guidelines for behaviour in the workplace. In simple terms,
ethical practice means the application of values in organizational behaviour. The managers of
Hibox use ethical practices in regards ton make effective decisions to attain success and growth
in an organisation. The adoption of ethical practices and their impact on success of Hibox is
discussed below:
Protecting privacy of customers: This term ethical practice is of great importance in
today's age of digitalisation. Indeed, violating privacy of customers not only make experience of
consumer bad, rather it is also a criminal offence. Hibox has took several initiatives to make sure
privacy of consumers is maintained in their organisation. This includes securing their corporate
website against cybercrime to protect consumers' digital data. It also take part in success of
business, as consumers are more interested in placing online orders with businesses that assess
a secure digital presence than with businesses that do not have digital security.
Fair advertisement of goods: It is an important moral initiative that assist businesses
succeed and leads to responsible business development (Li and Et. Al., 2021). Fair product
promotion involves building marketing campaigns with accurate information and avoiding the
use of misleading messages in marketing. These ethical practices are very important for food
companies because of incorrect advertising can harm the well being of employees and lead to
serious legitimate problems for the company. Hibox follows this ethical practice through making
sure that any promotional tactics performed by the company do not contain incorrect, deceptive
or misleading statements. It commit to Hibox's growth as the company's marketing efforts
provide consumers with groceries that meet their expectations.
M3- Analysis of various ethical practices implemented at Hibox
Hibox is the UK based Vegan Palestinian food company which is involved in using
several ethical practices for the development of the enterprise. Transparency is one of the ethical

practice used by the restaurant which involves proper communication between the employees
and the suppliers (Bu and Et. Al., 2020. This ethical practice will improve the employee morale
and provide satisfaction to the customers. But this practice can also be copied as the restaurant
will communicate all their information to the employees and the customers. It is important that
the personal details of the consumer is safe with Hibox, because it helps in getting better online
sales from the customers. But this practice can increase the costs incurred in cyber security.
D1- Provide valid and justified recommendations to support management practices and strategies
that enhance effective business operations
For Hibox restaurant it is important that they have good relations with their suppliers, so
that they will not get cheated and can have quality of the goods at lower prices. Secondly, it is
also important that the goods received are properly checked so that there are no defected goods
left with the restaurant at the end. The goods received have to be good in quality and quantity
according to the contract made (Zhang and Seale, 2017). Proper communication is also required
so that there are no misunderstandings between the restaurant and the supplier.
D2: Critical analysation of several ethical practices in particular food service company as well as
its impact on the overall objectives of business organisation
Ethical practices which which are taken in use by the managers of Hibox are fair
advertisement of products and protection of consumer privacy. The organisation gains
dimensions for the financial and growth results by performing ethical practices. This creates a
positive influence on the organisation in order to maintain safe work environment and fair
treatment.
CONCLUSION
In accordance to mention information in above report, it is concluded that food service
management requires several approaches to the food supply chain with the purpose to satisfy the
customer needs. The food services include fine dining, conferences and events as well as fast
food and take away. There are various stakeholders present in the business environment. The
procurement and sourcing process of food service operations have several principles which is
helpful for the suppliers as well as business in the marketplace. The ethical practices which are
taken in use by the managers of Hibox are fair advertisement of products and protection of
consumer privacy. The organisation gains dimensions for the financial and growth results by

performing ethical practices. This creates a positive influence on the organisation in order to
maintain safe work environment and fair treatment.