The Ledbury Restaurant: Ethical Management and Improvement Strategies

This report delves into the realm of ethical management within the food service industry, using The Ledbury restaurant as a case study. It explores the significance of Corporate Social Responsibility (CSR) and its impact on business success, defining CSR and analyzing its role in controlling costs, improving brand image, and attracting talent. The report critically examines ethical issues like honesty, integrity, and respect, and analyzes corresponding ethical practices, such as promise-keeping, fairness, and concern for others. Furthermore, the report presents an improvement plan for The Ledbury, focusing on monitoring key business areas like cash flow, financial statements, and store management, and provides justified recommendations to resolve challenges within these areas. This comprehensive analysis offers valuable insights into ethical considerations and practical strategies for enhancing performance in food service organizations.

Food Service Management

Table of Contents
Contents
MAIN BODY...................................................................................................................................1
LO3) Explore the importance of ethical management for overall business success..............1
LO4) Produce an improvement plan for a given organisation challenge within a food service
organisation............................................................................................................................3
REFERENCES................................................................................................................................7

MAIN BODY
LO3) Explore the importance of ethical management for overall business success.
1) Introduction of restaurant
The ledbury is the restaurant that is opened in the year 2005 and it is managed under the
guidance of Chef Brett Graham and it is paired with the fine wines to provide the smart and
modern setting to the customers. It is the restaurant that is known as the sister of The Square that
is the two start restaurant in London, Mayfair. They offer the British Cuisine and in the year
2012 it is having the two stars in Michelin Guide.
2) Explain what CSR is
CSR is the acronym of corporate social responsibilities that is the self regulation type of
business in which they could works to contribute for the welfare of the society (Hammann,
2019). It is the activist, charitable nature or the philanthropic that supports the voluntary
participations of the company. It is the practice that is ethical oriented as in this all the businesses
make their contribution to up-raises the living standard of the society and contribute some of
their profit ratio to develop the better and safe future for the upcoming generation. It is the
process that is related to the management and in this the companies’ shows their concern about
the social and the environmental causes and make an interaction with the stakeholders. That
includes the customers, employees, public, government and many other parties that have a huge
contribution in the success and development of the business. There are some role of CSR
activities that are as help to control the cost, improvise the brand value and image, attracts the
best quality and talent members and also brings the long term financial stability within the
business.
3) Critically analyse at least 3 ethical issues
Ethical issues are the different problems that are faced by the company in order to choose
the right and wrong and didn’t require any of the planning and strategically involvement to
provide the solution. There are different factor that causes the ethical issues as like lack of
integrity of the employees, problems related to the development of different relations, mislead
advertisement and the conflict as per the interest (Filimonau, 2019). There are some of the
ethical issues that have been linked with the ledbury and it is as defined below as:
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Honesty: It is more relative issue that is related to the ethics and in this ledbury have tried
to build effective relationship with not only the customers but with the employees as well. As
honesty brings the attachment in between the two parties and they have make collective effort
and always get recongise the work as well. It is quite hard for the customer to get build the trust
towards any of the restaurants as in term that either they have used the validate ingredients or not
have use fresh vegetables and fruits to make dishes or not. As it is directly related to the health of
the customer and for this ledbury has always used the healthy fruits and vegetables while making
any of the cuisine.
Integrity: The customer is more focused to about their health and diet and they prefer the
ethical importance to their food. Some of the food as like the foie gras will be banned and in this
most of the restaurants didn’t stop that and they offer it free as when customer buys the
expensive services. Whereas some of the customers want the food must be local and have shown
their own demand of adding the ingredients while some want the food at lower price. It is more
related to show the consistent and uncompromising ethical principles and morale thus must get
followed by the restaurants and with that have maintained the quality food.
Respect: It is more necessary for the ledbury with that they have provide the adequate
welcome to their customers and shows more respect and positive behaviour to them by which
they get feels more comfort. It is the ethical issue as most of the resultants didn’t provide vast
welcome and have only treated them to make more profit only.
4) Critically analyse at least 3 ethical practices that are carried out in the restaurants in
relation to the issues raised previously
There are some of the ethical practices that are used or carried out by the ledbury in order
to raise the previous issues that are as defined below as:
PROMISE-KEEPING & TRUSTWORTHINESS: The ledbury must have uses the
different consign and keep promise to the customer to get provide the cuisine that is more fresh
and healthy for the health of the people and have generate more openness with that the customer
and have attracts the them by offer more healthy food. The ledbury must didn’t get interpret the
agreement that is more unreasonable to get rationalize the rebelliousness to escape the
commitments.
FAIRNESS: The ethical supervisory and the fairness are not exercise the power
subjectively within the business and have not overreach to gain more benefits and also didn’t
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take the undue to the advantage of different difficulties and the blunder. More fairness get
manifest the commitment by which more justice get provide to all and have provide equal
treatment to all the individual, get accept the diverse nature within the business and have work
with more open mind. The ledbury have more willing and admit their wrong places and have
tried to change the belief and position of the business.
CONCERN FOR OTHERS: The ethical supervision have more care, benevolent,
compassion and kindness and have follow the golden role by which work to induce less harm
and positive approach to get accomplish the objectives of the business.
5) Critically analyse how these CSR practices impact on the restaurants.
The CSR practices have the positive impact on the performance of the company and in
this they make their important and valuable contribution to the betterment of the society. With
the help of these activities they could make the effective relationship with their stakeholder as
like employee and customers that supports that gain the advantage in this competitive market
(Jamali, 2018). The CSR activities have been described the ethical, strategic and altruistic with
that show the positive response to the values without getting harmony the open market place.
They have paying the adequate salary to the employee that is counted as the ethical intact and
develop the sense of the interrelation to maintain higher sustainability within the ledbury.
LO4) Produce an improvement plan for a given organisation challenge within a food service
organisation
1) Explain at least 3 areas of the business you want to monitor and why you want to
monitor them.
There are some of different areas that must be monitored by the ledbury and that are as
defined below as:
Cash: It defines the sales of the restaurant and from this the ledbury get to know about the
profit that is earned within the month. As by monitoring the cash statements the restaurants will
be able to manage the distribution of all the wages and the other liabilities in order to maintain
the sustainability within the business. It is the area that will get monitor as the cash flow is the
most required and the basic need of the business without being appropriate amount of cash the
needed operation will not get performed.
Financial statement: It is the statements that show the inflow and outflow of the restaurants
that helps to manage the different resources in effective manner. As by monitoring the financial
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statement the ledbury will expand their business in other areas that helps to retain the higher
sales and more profit (Albuquerque, 2019). It is another area that get monitor as it is more
important to get measure the credit and the debit of the business. It will more helpful as the
estimated outcomes and sales will get analysed that is more certain for the future growth and
development. In this cash flow statement it is more helpful to forecast the amount that get
credited and debited within the business and that is basically done on annual basis that break the
monthly amount that show how much is excepted to received or spent in timely manner.
Stores monitoring: In this the ledbury will monitor the storage or the storage level of them
and manage the different supply and demand of the business. By keep monitoring this factor the
ledbury will make the effective chain supply and manage all of their stores. It is also get
monitored as by the business as it provides the estimated result by which business will get more
ensure that their strategy will get worked. It is also be more vital as well because with this the
company also get to know the availability and the requirement of the market and as per that
maintain adequate amount of stock in the stored by which continuous product will get supplied
in the market.
2) Explain how you want to monitor the 3 areas of the business using a range of
performance review techniques
In this the ledbury will review the performance of the restaurants by applying the
techniques that are as defined below as:
Know Where You Stand: In this the ledbury must have known what is their position as
per the cash flow statement and poring the income as it reveal the sale, profit, loss and expenses
of the specific period of time. It helps to reserve the adequate amount for the future period of
time while making active changes within the business as like renovation etc.
Preparation of Key Financial Statements: Ledbury have maintain the financial
statement report as like balancing the credit and debit sales for that have make effective
understanding of all the profit and loss statements. It is the process through which daily profit
will get monitor that help to develop the performance.
Storage monitoring software: In this the ledbury must have induce more changes by
monitoring the storage level and that is done through the usage of the software and with this have
induce positive changes within the business. It helps to diagnosing the purchasing of the new
items that get used to make food and other cuisine.
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3) Provide justified recommendation to resolve the challenge within the 3 areas of the
business you monitored
The ledbury could resolve the different issues by making the complete analysis and
except the different challenges and then try to solve that by implementing different strategies
(Benlemlih, 2018). The ledbury could also provide the adequate reward to the employees that
help to motivate them and resolve the different issues that are generated from the inappropriate
behaviour of the employees. In this ledbury must have manage the cash inflows with that it is
must to get maintain the effectual basis on timely manner and with that make the estimated
outcome through which all the payment will get judged by which it is more easy to manage the
sales and profit. In order to manage the stock level the demand of the customer will get managed
and with that the sufficient amount of stock will maintained to prevent the loss. In addition to
this to operate the cash flow the sales and profit of daily basis get recognised to support the profit
ratio of the business.
Objective Actions Deadline Responsibility Monitoring tool Budget
(optional)
1) To develop
the higher
sales and more
profit by 10%
increment in
total revenue.
The
management
staffs insert
different
strategies
within the
business to
manage the
employee’s
relation.
4 months On the management
staff
It will be monitored
by compare it
With the previous
year financial
Statements.
Objective Actions Deadline Responsibilit
y
Monitoring tool Budget
(optional)
2
Satisfy the
need and
demand of the
customers.
Provide the
best and the
demanded
cuisine to the
customers
2 months
It is given to the
cooking staffs
that manage the
demand of the
customers.
It will be measured
by the positive\’
Feedback of the
customers.
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Objective Actions Deadline Responsibilit
y
Monitoring tool Budget
(optional)
3) To manage
the storage
level of then
business.
To gain more
effective and
efficient
changes that
brings more
positivism
and profit to
the business.
3 month
To get manage
the sales and the
profit of the
business by
managing the
amount of
storage that
helps to make
sufficient supply
in the market.
The software will get
used that have record
the entire item that
gets purchased by
which the time will
get analysed that is
used to make the
change more
sufficient.
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REFERENCES
Books and Journals
Martin-Rios, C. And et. al., 2018. Food waste management innovations in the foodservice
industry. Waste management, 79, pp.196-206.
Hammann, J.A., GoalAssist Corp, 2019. System and method employing capacity/demand
management in prepared food service industry. U.S. Patent 10,346,767.
Filimonau, V. and Delysia, A., 2019. Food waste management in hospitality operations: A
critical review. Tourism management, 71, pp.234-245.
Kibler, K.M. and et. al., 2018. Food waste and the food-energy-water nexus: A review of food
waste management alternatives. Waste management, 74, pp.52-62.
Crane, A., Matten, D. and Spence, L. eds., 2019. Corporate social responsibility: Readings and
cases in a global context. Routledge.
Jamali, D. and Karam, C., 2018. Corporate social responsibility in developing countries as an
emerging field of study. International Journal of Management Reviews, 20(1), pp.32-61.
Albuquerque, R., Koskinen, Y. and Zhang, C., 2019. Corporate social responsibility and firm
risk: Theory and empirical evidence. Management Science, 65(10), pp.4451-4469.
Benlemlih, M. and Bitar, M., 2018. Corporate social responsibility and investment
efficiency. Journal of Business Ethics, 148(3), pp.647-671.
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