Evaluating Management and Ethical Practices: The Fat Duck Restaurant

This report investigates food safety management, procurement, and ethical practices at The Fat Duck restaurant. It examines various food supply chain approaches, emphasizing the importance of stakeholder communication. The report analyzes the principles of effective procurement and sourcing, highlighting the need for reliable suppliers, fair practices, and risk minimization. Analytical tools like SWOT, PESTLE, and Porter's Five Forces are discussed in the context of supporting effective management strategies. The report evaluates management practices such as team effort and customer-focused service that contribute to the restaurant's success. Finally, it analyzes the ethical practices adopted by The Fat Duck, focusing on fair supplier relations and social responsibility, and their impact on the organization's overall performance. Desklib provides access to similar solved assignments and study resources for students.

FOOD SAFETY
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Range of different food supply chain approaches ......................................................................3
Analysing the principles of the effective procurement and sourcing process for the food
service organization....................................................................................................................4
Understanding the analytical tools that supports the effective management strategies in the
food organization........................................................................................................................6
Evaluating the different management practices that helps in the success of the business
operations in the fat duck restaurant...........................................................................................7
Analysing the ethical practices that has been adopted by the fat duck restaurant and their
impact on the success of the organization...................................................................................8
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food safety management is ensures more about tools for food safety at own premises. This could
keep about the certification that provided in accordance within the food safety standards. Along
with this also ensures adoption of keeping good manufacturing that are hygienic and risk
analysis, and having some critical control point. The Fat Duck restaurant is housed while by
various century, that have been previously been site with The Bell pub. It is also being acquired
with reputation as invention and precision, along with this also have forefront of many other
modern developments. While this could be such as food pairing, flavour encapsulation and
multi-sensory cooking. As The Fat Duck restaurant is also known as wit fourteen course testing
while by having features dishes such as nitro-scrambled egg and bacon ice cream, and so on.
This could keep their consume attraction and make sure for having their more-better food
services for their customer. While this task with explain about investigating the procurement and
sourcing process within the given organization. Along with this also examine about operation
management strategies while within the given context of organization. While more the
importance of ethical management for overall business for having their great success.
MAIN BODY
Range of different food supply chain approaches
The Fat Duck restaurant is depending more about the organization strategies for company
and their structure for having the better supply chain. While for making the proper supply chain,
various stakeholder are must be required for keeping communicate about various product and
services for the organization (Rejeb and Rejeb, 2020). Retailer, which align for sustainability and
keeping the business goals, as they start the supply chain for The Fat Duck restaurant and well go
down to the farmer. Getting more and more suppliers this could also include about reliable
supply of being more sustainably grown food as far as they can make their more customer.
Consumer, say this could be actively searching more about their sustainable, especially
come out for having more growth and being taking some better estimation food and personal
care. They're in effect looking for more maintainable particularly with regards food and
individual reflection items. They reward brands they see as maintainable with reliability and
increasingly more normally, buyer reject brand unreasonable (Chen and et.al., 2020).

Distributors, retailer that could see more about their goods and services for working and make
sure for having more growth for The Fat Duck restaurant, while so that could help them for
knowing about their supply chain.
Consumer packaged goods, this could make their food service industry for working and
make sure for having their more estimation about how usually this could work for them. This
could led with grain buyers and farmers to help everyone understanding more about benefits and
better soil health practices (Taghikhah and et.al., 2021). Agriculture services providers, this is
being more consultant for about their estimation for which the proper goods and services that
could take place. Along with this farmers learn how to make the supply to meet the goals that
have been set by the retailers and The Fat Duck restaurant.
Analysing the principles of the effective procurement and sourcing process for the food service
organization
Procurement and sourcing process refers to the arranging the resources that are required in the
food service organization. And along with this, it includes the planning and organizing of the
elements that is needed in order to maintain the resources. Here are the principles of the effective
procurement and sourcing process that has been adopted by the fat duck restaurant.
Get the right supplier- In food industry there are large number of suppliers. It is hard to find
that which supplier's resources are effective. The fat duck restaurant is focusing on this and
adopted the principle of making interaction with the right supplier. (Martin-Rios, 2018). Those
suppliers who are providing resources at low cost has been adopted by the organization. And
along with this, the supplier who are giving quality based resources has been prioritised by the
organization. This leads to the collection of effective resources. And effective resources leads to
the effective outcomes.
Be fair to all suppliers- This is one of the social ethic that has to be performed by the
organization. It involves right and fair payment to the suppliers. It has been found from the
various source that, the organization is effective in terms of paying prices to their suppliers.
Therefore, the suppliers shows their full faith towards the restaurant. And providing them the
best resources in low prices.
Identify the needs- This is one of the important principle of the procurement and sourcing
process. It is needed to identify that what is required. This helps in setting up the plans in order
to get the identified needs. The restaurant requires those resources that are needed to prepare the

food and along with this, the organization requires the effective set of tables and chairs for the
customers. (Davis, 2018). An efficient of lights has also been required by the organization in
order to add glory in the service of the restaurant. This identified needs helps in setting the plans
in terms of getting the resources.
Identify the different source- In order to arrange the resources it is needed to identify the
different sources so, the number of options can have in front of the organization. And the best
one can be chosen among all. For example: in order to arrange the table and chairs the
organization has approached different suppliers. And those source has been chosen by the
organization that is providing quality set. Therefore, it is important to identify the source from
the resources can be acquired.
Focus on the total cost of ownership- The procurement principle says that, the focus is not only
made over reducing the cost of the resources. The focus should be made on the total cost of
ownership. As the resources that has been implied will leads to produce the output. The
restaurant has adopted this principle by focusing on each source from where the resource has
been taken. (Ahearn, Liang and Goetz, 2018). The organization observes and analyse the
sourcing. And then choose the best. This enables them to choose that source for the resources
that is less in cost and it automatically puts an effect on the over all cost of the ownership. Less
cost results in less expenses and this further results in high profit.
Minimize the risk- The risk is the essential part of business. It arises in every step of the
business. For the chosen organization, in procurement and sourcing process the risk can arise in
the form of increasing the prices of the raw materials. Therefore, the pre-planning is required
while setting up the procurement and sourcing strategies. The organization is efficient enough in
handling the risk as the pre-planning has been done by them. And along with this, they approach
the number of suppliers. (Cruickshank, 2019). So, they have more options for getting the
resources. Therefore, increasing the prices by individual supplier does not affect the
organization.
The effective procurement and sourcing strategies in food industry leads to the arrangement of
the effective resources and this helps in the effective output. As a result, the delicious food has
been prepared by the restaurant and the effective services has been provided to the customers.
The fat duck restaurant is doing these things and this results in gaining the faith of the consumers
towards the organization.

Understanding the analytical tools that supports the effective management strategies in the food
organization
Management strategies refers to the process of setting objectives that are taken in order to make
the organization more effective and competitive. Analytical tool refers to those tools that has
been used in order to know the status of the company. The restaurant is focusing on increasing
their management strategy by adopting these analytical tools:
SWOT- These tool has been used by the fat duck restaurant in order to know the internal factors
that are affecting the organization. These helps in knowing the strength, weaknesses,
opportunities and threats. That can affect the organization. Knowing the strength of the food
organization enables them to use their strength in terms of facing the competition in the market
the weaknesses provides them an idea that where they are lacking. Understanding the
opportunities that are available for the organization helps them in grabbing the opportunity and
as a result the restaurant gets the benefit. (Filimonau and Gherbin, 2017). Lastly, the threat
element of the SWOT helps in knowing the harms and warnings that can be faced by the
weakness. This analysation tool leads to applying the strength in the task of the organization and
grabbing the opportunities that takes the restaurant towards the success. Apart from this, it helps
in improving the weakness and planning the ways under which the risk can be controlled that
may arise from the threats.
PESTLE- This analysation tool refers to that tool. That helps in knowing the outside factors that
can affect the organization. It is consists of political, economical, social, technological, legal and
environmental factors. From all these factors, the main factors that can affect the fat duck
restaurant is political and social factors. And the organization is focusing on these factors to
remain effective in the competitive environment. The changing policies of the government in the
food market affects the food organization. Therefore, the complete analysation has been done in
order to understand the changing policies and this helps in establishing the decisions increases
the productivity of the organization. On the other hand, social factors involves the taste of the
customers. In terms of food, the taste of the customers gets change on a high pace. Therefore, the
organization has to put a keen focus on the demand of the customers and according to that the
food has been prepared. So, the satisfaction of the customers can be full-filled. This helps in
sustaining the image of the organization in the market.

Porter's five force- This is one of the best effective analytical tool that has been used for
supporting the management strategy. This helps in knowing the competition in the food industry,
power of the customers, potential of the new entrants, power of the suppliers and threat of
substitute products. (Julien-Javaux, 2019). By analysing all these elements the restaurant can
prepare a plan and strategies in order to attract the large number of the customers. The
organization is focusing on the concept of food safety management in order to show them
different from their competitors and this enables them to have the faith of the customers in them.
Evaluating the different management practices that helps in the success of the business
operations in the fat duck restaurant
Management practices are those working methods that has been used by the organization in order
to add the effectiveness in the over all working of the organization. The fat duck restaurant has
adopted the management practices in order to increase their services towards the customers. Here
are those management practices that has been adopted by the organization:
Team effort- The organization is focusing on creating the team effort as individually the
business can not taken towards the success. In order to add growth rate in the business, the
organization must show the collective efforts. The team effort leads to the proper working in the
organization. For example: The chosen restaurant has adopted the concept of team working and
this is one of the best management practice that helps in increasing the over all performance of
the restaurant.
Training- Providing training to the workers is terms of addressing to the customers results in
gaining the attention of the customers. The trained waiters addressed the consumer in effective
manner. As a result, the customers has an urge of visiting the restaurant again. This leads to
increase in the profit of the organization. (Wallace, Sperber and Mortimore, 2018). Training
element under management practices provides the base to the workers and the waiters through
which they can improve their working ways. And along with this, they can add glory in their
working process.
Quality set of food- This refers to preparing the food by focusing on the hygiene. This has been
done in order to perform the concept of food safety management. And this ensures the safety of
the customers. When the food is prepared with keeping the quality in mind then it helps in
creating the good image of the restaurant. And the customer prefers that restaurant which
provides the safe and secure food so, it does not affect the health of the customers. This helps in

gaining the faith of the customers towards the organization. As a result, more customers has
attracted towards the restaurant.
Clarity in working- This refers to making workers, waiter and chef aware that which work is
needed to be done by them. Clarity in working clears the work in the mind of the people that has
to be done by them. When the work is clear in the mind of the people then, they perform it with
more clearance. And this leads to increase in the productivity of the work by each individual in
the restaurant. And collectively this adds glory in the success rate of the organization.
These management practices enabling the organization to have effective working in the
restaurant and along with this, it further helping in providing the satisfaction to the customers.
These practices are important as it enables in setting the ways through which the objectives of
the organization can be achieved.
Analysing the ethical practices that has been adopted by the fat duck restaurant and their impact
on the success of the organization
Ethical practices refers to the ethical values that has been implementing the effective
organisational behaviour. These practices help in increasing the morale values in the
organization. And along with this it also helps in the success of the organization. Here are the
ethical practices that has been adopted by the restaurant:
Fairness- This refers to being fair towards the employees, customers and society. The fairness
among these enable the organization to have an effective image. By providing fair salaries to the
employees the fairness among them has been performed. (Panghal, 2018). In terms of customers,
the fairness has been performed by the organization by giving them immense satisfaction. In
terms of society, the restaurant is performing their CSR activities. These elements help in
increasing the goodwill of the organization in the market.
Loyalty- The organization is loyal towards their employees. There is no discrimination has been
taken in the organization towards their employees. The treatment to all the employees has been
given equally. This results in creating the sense of motivation in the employees. And the
motivated employee puts more effort in their work. The employees in the fat duck restaurant
works with more efforts and as a result this helps in increasing the efficiency of the organization.
Respect- Showing respect towards the customers and the workers is one of the important ethical
practice under the ethical practices. Giving respect to the workers result in increasing the morale
of the customers, and they prefer to visit the restaurant again and again. And giving respect to the

employees results in boosting their values, and they contribute more in the organization and this
further leads to establish the effective employment relationship in the organization.
CSR- This refers to the corporate social responsibilities. These responsibilities have been
performed by the business in order to full-fill their social ethics towards the community. (Peris-
Ortiz, 2021). The fat duck restaurant is performing the social values by doing charity and by
using the safe practices in terms of preparing the food. These ethics helping in creating the
effective image of the restaurant. And adding more customers in the favour of the organization.

CONCLUSION
The above report has concluded that the food service management contains various element.
These features help in increasing the safety of the food. The fat duck restaurant has proven
efficient in terms of performing the food management services. The report describes the supply
chain management of the organization. The restaurant has adopted the effective strategies in
terms of procurement and sourcing process. Different analytical tools has been approached by
the organization in order to increase the success of the organization. Apart from this, the report
highlights the management and ethical practices that has been performed by the fat duck
restaurant. The organization has adopted the potential of performing these practices in effective
manner.

REFERENCES
Books and Journals
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Filimonau, V. and Gherbin, A., 2017. An exploratory study of food waste management practices
in the UK grocery retail sector. Journal of Cleaner Production. 167. pp.1184-1194.
Julien-Javaux, et.al., 2019. Strategies for the safety management of fresh produce from farm to
fork. Current Opinion in Food Science. 27. pp.145-152.
Martin-Rios, et.al., 2018. Food waste management innovations in the foodservice
industry. Waste management. 79. pp.196-206.
Panghal, et.al., 2018. Role of Food Safety Management Systems in safe food production: A
review. Journal of food safety. 38(4). p.e12464.
Peris-Ortiz, et.al., 2021. The Ethical Dimension in Corporate and Management
Behavior. Progress in Ethical Practices of Businesses, p.1.
Rejeb, A. and Rejeb, K., 2020. Blockchain and supply chain sustainability. Logforum. 16(3).
Taghikhah, F. and et.al., 2021. Integrated modeling of extended agro-food supply chains: A
systems approach. European journal of operational research. 288(3). pp.852-868.
Wallace, C.A., Sperber, W.H. and Mortimore, S.E., 2018. Food safety for the 21st century:
Managing HACCP and food safety throughout the global supply chain. John Wiley &
Sons.