Food Safety Management Report: Supply Chain, Ethics, and Strategy

This report provides a comprehensive analysis of food safety management within the food service industry, using Prezzo restaurant as a case study. It examines various food supply chain approaches, emphasizing the importance of quality and hygiene. The report delves into effective procurement and sourcing processes, highlighting principles like maintaining quality and quantity, enhancing sales, and providing valuable products. It assesses the application of analytical tools like SWOT and Porter's 4 Corner analysis to support effective management strategies. Furthermore, it evaluates management practices that support successful business operations, including human capital management and resource maintenance. The report also discusses the impact of ethical practices on business success and proposes an improvement plan to address organizational challenges within the food service organization.

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Examine a range of different food supply chain approaches within the food service
industry, highlighting key stakeholders in the process...........................................................1
P2 Discuss the principles of effective procurement and sourcing processes for a food service
operation.................................................................................................................................2
TASK 2............................................................................................................................................3
P3 Assess the application of different analytical tools to support effective management
strategies.................................................................................................................................3
P4)Evaluation of management practises that support successful businesses operations.......5
Critical evaluation of the management tools and practices....................................................6
TASK 3............................................................................................................................................6
P5. Ethical practices and their impacts on business success..................................................6
TASK 4............................................................................................................................................8
P6) Management practices using a range of performance review techniques........................8
P7. Management alternatives and implementation plan.........................................................9
CONCLUSION ............................................................................................................................10
REFERENCES .............................................................................................................................12

INTRODUCTION
Managing food quality and providing safe food is a responsibility of organisation which
is providing food products. Food safety and hygiene is becoming an emerging demand as it is a
concern for customers heaths. In the food sector, company or restaurants needs to maintain high
standards for it's food products as well as hygiene is a compelling requisite for the food
production business (Boqvist, Söderqvist and Vågsholm, 2018). Chosen company for this report
is Prezzo restaurant. This is a British restaurant chain which is providing its services in different
parts of the world. Prezzo restaurant is offering food which is inspired by Italian cuisine.
Headquarter of this food enterprise was located in Woodford Green, Greater London, UK. In this
report different food supply chain approaches with in food service industry has been explained. It
consist of principles of effective procurement and sourcing processes for food service operations.
Different strategies has been developed in order to gain success. Impact of ethical practices for
food services has been identified. Apart from this improvement plan is developed in order to deal
with organisational challenges within food service organisation.
TASK 1
P1 Examine a range of different food supply chain approaches within the food service industry,
highlighting key stakeholders in the process.
Food supply chain can be consider as a proper process for conducting an effective and
efficient food supply chain. In this there are series of steps such as production, distribution,
consumption. Food supply chain represent the whole process which starts form production of
food till it is consumed (Fung, Wang and Menon, 2018). This is very garnishing as well as
attraction for consumers as they are more concern about the quality of food products. There are
various approaches of food supply chain which will help in success of company in food service
industry. Range of different food supply chain approaches are mention below.
Dinning services: In this approach, restaurant can focus on providing casual dinning
services to its customers. By providing high quality services and food products in a positive
environment, respective company can enhance its customer bases. Company should focus on
providing safe and healthy food at very affordable prices. This is an easy approach to increase
customer base as well as improve profitability of company.
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Food service with theme: This is an creative approach where restaurant is providing its
food services with a theme. Food service with a new or innovative theme will help in enhancing
the experience of customers as well as providing more memorable services experiences.
Respective restaurant can select a creative theme and develop its atmosphere as per selected
theme.
Fine dining services: This can be consider as a formal and fine dining services to
customers. In this type of approach restaurant should create a great ambience of restaurant which
is soothing as well as relaxing to the customers. Respective company should create an
environment which is relaxing for all types of customers (Grayson and Hodges, 2017).
Food supply chain process
Food supply chain process can be consider as a method for preparing and producing food.
This includes conversation of raw material in eatable products with high quality. Food supply
chain process in a systematic procedure that will help in producing good food products. There
are various key stakeholder which are involved in food supply chain process.
Food Business: This sector is consider as a fast growing industry as it includes more than
310,000 company which are dealing in respective industry. Food business are employing more
than 4.8 millions of people and it is a very helpful contribution in development of company.
Customers: These are the people who consume food products produce by restaurant.
Customers are very important as they help in increasing sales and profitability of the
organisations. Company should provide high quality products and services to customers in order
to retain them (Grover, Chopra and Mosher, 2016).
P2 Discuss the principles of effective procurement and sourcing processes for a food service
operation.
There are various principles which will help in effective procurement as well as sourcing
processes in operations of food service. Procurement can be refer as an actions which help in
obtaining as well as process food operations. Sourcing process can be define as system form
providing best products and services to enhance business. Some of the principles of food
procurement and sourcing processes for a food service operations are mention below. Maintaining quality and quantity: Quality and quantity of products and services
provided to customer should be very impressive. It is essential to maintain high quality of
products to customers in order to achieving goals and objectives of organisation. By
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maintaining quality and quantity of product, respective company can enhance its
productivity as well as profitability. Enhancing sales: This principle is used to increase the sale of the company. There are
various companies which are dealing in food production sector. It is very important to use
effective procurement and sourcing process for food services. Company use should
innovative marketing and promotion tools in order to attract more and more customers.
This will help in enhancing sales of the company (James and Zikankuba, 2018).
 Valuable products and services: Respective restaurant should focus on provide products
and services which is valuable to customers. It is very important customer feels that food
and services provided by restaurant is worth to their money. This principle will help in
developing products which is a per the requirement of customers in order to full fill their
needs and wants. This will be beneficial in offering more valuable products and services
to customers.
TASK 2
P3 Assess the application of different analytical tools to support effective management strategies.
There are various applications through which respective company can analyse the
effectiveness of management strategies. These applications of different analytical tools to
support effective management strategies for achieving desired goals and objective of
organisation (King and et. al., 2017). Different analytical that is used are SWOT analysis as well
as Porters 4 Corner analysis and these analytical tools are mention below in detail.
SWOT analysis:
SWOT analysis is consider as tools that is very helpful in determining strengths,
weaknesses, opportunities as well as threats. Identifying internal and external factor will be very
helpful in developing effective strategies for organisation. This tool is used by Prezzo restaurant
to analysis its strengths and weakness and to prepare an effective management strategy.
Strengths Weaknesses
 It is considered as one of the best
Italian restaurant across the UK and
famous for its awesome food quality
and services.
 This restaurant is having a insufficient
number of staff and cooks which
creates delays in delivery of food
products.
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 This restaurant provide a clean and
beautiful ambiance and entrance outlets
which is very helpful in catering more
customers.
 Shortage or lack of finance is also a
weakness of Prezzo restaurant
Opportunities Threats
 Having an opportunity to expand its
business operations and chains in other
parts of world to earn better profits.
 Providing better after sale services to
its customers for creating a better
image and to attract more customers
(Kshetri, 2018).
 High level of competition in hospitality
sector especially in food restaurant
creates a threat for Prezzo restaurant.
Porters 4 Corner analysis
This model is designed by Michael Porter and is used as a predictive tool that helps in
determining a competitor's course of action. This model is used to determine a more accurate and
realistic reading of a competitor's reaction for a given conditions. This model is used by Prezzo
restaurant to get a better understanding of competitor's internal culture, mindset, value system
and all other relevant information required for formulating an effective and superior management
strategies. The different factors of Porters 4 Corner analysis are described below:
Drivers- This helps in determining and analysing competitors action through providing
understanding about their goals and current positions. Prezzo restaurant makes use of this tool to
identify the gap between its performance and competitors. Wide gap between two shows that
competitors is likely to react for any threat where as as narrow gap reflects a defensive strategy.
Management assumptions- It provide information about perception and assumptions of
competitors that plays a major role in formulation of strategy. This corner is used by Prezzo
restaurant to get in depth knowledge about perceptions of competitors about its strengths,
weakness, organization culture and goals (Manning, 2018).
Strategy- This corner provide information about competitor's strategy which helps in
determining how they compete in the market. Competitors have an intended strategy which is
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stetted in annual reports and have a realized businesses strategy which shows the actual
performance and actions of competitors. Prezzo restaurant is focused towards strategy of its
competitors so that it can formulate a better strategy to defeat the competitors.
Capabilities- It reflects competitor's inherent ability and its way of response to external
threats. Effectiveness of any strategic actions is depend on its capabilities as how successfully
that plan is implemented. Prezzo restaurant properly analysis capabilities of its competitors so
that timely actions and plans can be executed to become more stronger than its competitors.
P4)Evaluation of management practises that support successful businesses operations
Management practises plays a important role in properly conducting day to day
operations. It provide a smooth and uninterrupted flow of activities and businesses operations in
Prezzo restaurant and also helps in improvement of its efficiency and productivity. The different
management practises that support successful business operations are as follows:
Management of human capital- Human resource or manpower is most vital resource of
any organisation which ensures optimum or appropriate use of all other resources. Prezzo
restaurant is effectively managing its human resources for better achievement of its targets.
Following points can be implemented by Prezzo restaurant to ensure availability of skilled and
creative manpower (Muhsen, Khatib and Nagi, 2017).
 Recruitment of skilled staff- Prezzo restaurant should recruit employees after due
examination of their skills and talents to provide best quality food and services to its
customers.
 Efficient scheduling of staff- It is necessary to have appropriate or adequate number of
staff to ensure timely completion of work. Timely schedule of staff should be maintained
by Prezzo restaurant to ensure availability of adequate staff in restaurant to properly
attend the guests or customers.
 Implementation of Belbin team role- this model provide information about nine most
impartation role which should be properly executed to ensure better functioning and
operations of an organisations. Belbin model should be used by Prezzo restaurant to
properly allocate or assign different job role to staff as per their skills and talents thus,
helps in improving their performance (Nychas, Panagou and Mohareb, 2016).
Resource and property maintenance process- This management practise is helpful in
properly managing the assets and resources of Prezzo restaurant like its furniture and other
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techniques and tools. Proper availability and maintenance of these resources is necessary to
ensure uninterrupted flow of operations. Following two actions are included in this process to
provide better services to customers:
 Effective food service facility- This process includes timely delivery of foods products
as ordered by customers and quality of food should also match the expectations of
customers.
 Repairing of property- Repairing of assets and property like furniture, AC, refrigerator,
etc. is necessary to provide an uninterpreted and regular service to its customers. Proper
maintenance and repair of property ensures better and long time functioning of these
assets which reduce cost of replacement and also provide better sanctification to
customers of Prezzo restaurant (Samson and et. al., 2019).
Critical evaluation of the management tools and practices
Management tools and practices plays a vital role in every organisation as they facilitates
achievement of desired goals and objectives. It ensures efficient working and businesses
operation through providing adequate of amount of resources which ensures uninterrupted flow
of activities. For Prezzo restaurant SWOT analysis make an organisation aware about its internal
strengths and weakness and also provide information about external threats and importunity.
With proper implementation of management practices Prezzo restaurant can easily grab these
opportunities through improving its food quality and services and can also reduce the risk of
threats (Schmelcher and Loessner, 2016).
Recommendations in to support management practices and strategies.
This is very helpful tool for manager of Prezzo restaurant in order to improve overall
organisational activities as well as management activities. It will helps them to gain better
profitability and productivity towards firm. By doing everyday analysis of market conditions
respective firm can get competitive advantages and able to give better satisfaction to their overall
customers. Therefore, Prezzo restaurant should be followed unique working standard which is
essential for staff members, by which they can perform their overall activities appropriately.
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TASK 3
P5. Ethical practices and their impacts on business success.
Corporate social responsibility is one of the best self-operating business model.
According to this business model, mostly firms integrate social and environmental concerns in
their business and able to interact with their stakeholders easily. Therefore, this is more
important and crucial concept for each and every food industry. This is necessary because it
provide better facilities to food industry as well as it fulfil customer’s needs and demand on time.
In reference with Prezzo restaurant, developing ethical practices are effective tool to make better
supply of goods together with hygienic factors as it is social responsibility. There are different
types of Ethical practices, those are listed below:
Transparency in practices: These sort of practices are generally used to delivering and
preparing good food with healthy ingredients. It will satisfied customers and increase
organisation's sales.
Eco-friendly practices: For this environment protection law is very crucial within food
industry. It is much necessary for every food industry to follow this law by which they can
convert waste material to unique goods like utilization of resources.
Conduct fair trade: In order to provide better quality of food and effective charge to
customers will give fair remunerations to staff members within the firm (Singh, Shukla and
Mishra, 2018).
Impacts of using strong ethical practices:
Build positive image: Ethical practices are always related with Corporate social
responsibilities. In reference with Prezzo restaurant CSR helps them to build good image in front
of the customer at marketplace.
Staff retention: CSR policies are always used to enhance overall retention rate of
employees by which they can get fair and equal treatments. Along with this, they can increase
their working performance in firm by having better satisfaction.
Analysis of ethical practices and impacts on an organisation.
Ethical practices always required to follow within food industry by which respective firm
can give better satisfaction to customers by giving them effective goods and services (Boqvist,
Söderqvist and Vågsholm, 2018). In context with Prezzo restaurant, these practices gives
positive impact on overall business activities and also helps to enhance staff retention rates,
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higher sales and revenue etc. therefore, these practices makes good image of an organisation in
front of public or society.
Critical measurement of the ethical practices
Ethical practices always have positive or negative influence both within the Prezzo
restaurant. It helps them to maximise market share, customer base, brand value and so on. With
the help of these policies respective firm can make their future better and able to achieve higher
sales and profit within a specific time.
TASK 4
P6) Management practices using a range of performance review techniques
Performance review techniques are used for monitoring and evaluation of actual
performance level of an organisation. It provides information about deviation between actual
performance and desired level of activity thus, it is used as an important control measure to
reduce wastage in an organisation. The various kinds of techniques and practices used by Zizzi
restaurant to review its performance are described below:
Food service quality and control process- For an food industry is is essential to
maintain better quality of food thus, use of performance review technique is necessary to monitor
and control the quality of food products offered by various food industry. Proper control
measures are taken by Zizzi restaurant to keep a check on entire food processing which starts
from placing of an order by customers and ends after timely delivery of product. This process
also includes preparation of a food product or item as per the demands and desire of customers
which will provide maximum satisfaction to its consumer. The mangers of this organisation
makes sure that proper hygiene and cleanliness is maintain while preparation of food and also
aim at delivering superior and healthy products to its customers which is only possible through
proper monitoring and control techniques (Fung, Wang and Menon, 2018).
Standard operating procedure- This procedure is used to provide proper directions and
guidance to employees and workforce of an organisation to ensure better performance and
quality of food. This tool of performance review closely monitor check different procedure like
order placing process, food preparation and deliver process to check whether the standard level
of performance has achieved or not. This comparison is very useful in detecting flaws and
inefficiency in business operations thus, timely action can be taken by Zizzi restaurant to reduce
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the chances of mistakes and error to provide best services and food to its customers (Grayson and
Hodges, 2017).
Customer satisfaction feedbacks: It is very effective technique for observing overall
business performance like how a business is performing and how long their customers are happy
with delivering services of food. In context with Zizzi restaurant, manager is able to make unique
tools and strategies after focusing on customers feedback and implements on those tools to give
better satisfaction. With the help of this firm can minimise their weak point and able to achieve
targeted goals.
P7. Management alternatives and implementation plan.
In the current scenario most of the firms are facing different types of challenges which
create conflicts within the business activities. Therefore firms has to meet those conflicts and
bring some ideas to improve their business operations. In reference with Zizzi restaurant they
always determine their challenges and provided different recommendations for them. On the
basis of this they have opportunities to increase sales and profit (Grover, Chopra and Mosher,
2016).
Management alternatives:
the different management alternatives used by Zizzi restaurant to assess its management
practices and operational performance are as follows:
Benchmarking: It is an essential tool which helps firm to fix overall target of customers
in order to evaluating overall performance of employees, goods and services within the business.
With the help of bench mark Zizzi food restaurant can easily analyse different internal
opportunities and weaknesses for better improvements in their business performance.
Recruitment and Talent Management: By facing so many challenges Zizzi is needed
to make effective strategies for their employees so that they can work accordingly. It can be done
when respective firm will recruit knowledgable or talented candidates. It will also help to HR
manager of this industry by which they can achieve organisational goals and able to offer various
sort of food items in food restaurant (James and Zikankuba, 2018).
Implementation plan:
Implementation is the act of putting or executing strategy into place utilizing resources
within an organisation or department to achieve the desired goals or targets. Use of 7'c model is
made by Zizzi for successful implementation plan:
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Clarity- For better results it is necessary that the implementation plan made by Zizzi is
clear,easy to read and practical and should be a dynamic document to ensure success of project
(The seven Cs of a successful implementation plan, 2019).
Communication- Regular talk and commination with staff provide a better collaboration
and coordination between workforce and mangers thus, it facilitates easy execution of plan for
Zizzi restaurant.
Change management- Business environment is quite dynamic thus, for success of any
project a dedicated change management approach is necessary. In Zizzi restaurant change
management strategy includes timely training and proper involvement and support of staff.
Criteria – Success of an project is also depends on how accurately it address the unique
criteria of an organisation. In Zizzi restaurant for accurately execution of criteria a proper
combination of all resources is used.
Checklist- On the basis of above criteria a checklist of essential elements is made by
Zizzi restaurant which include different phases of implantation for success of project.
Call on help- To maintain quality of its food Zizzi can take help from suppliers of raw
material to provide a fresh sock of raw material.
Choose the right provider- For increasing its performance and for better results Zizzi
must choose or select a right franchise or partner for proper and timely delivery of best quality
food product (King and et. al., 2017).
Thus, effective use if implementation plan through fulfilling all the 7'C is recommended
to Zizzi restaurant for improvement in its performance and to achieve desired targets and
objective.
Use of variance analysis can be made by Zizzi restaurant to monitor or evaluate its plan.
Variance analysis provide information about difference between desired level of performance
and actual level achieved. Positive difference shows success of project while negative gap is
reflector of flaw or ineffectiveness. Variance analysis provide timely information about defects
in execution of plan so that timely corrective measures can be taken by Zizzi restaurant for
improving its performance (Kshetri, 2018).
CONCLUSION
It can be summarised from this report that food safety management is important for all
hospitality organisation like hotels and restaurant to attract more customers and to gain
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competitive advantage. Management techniques plays a important role measuring and
monitoring the efficiency and performance of an organisation and employees. Food management
techniques makes an organisation able to deliver best quality food and services to its customers.
Use of SWOT analysis is made to analysis the strengths and weakness which are very useful in
formulation of strategy. Evaluation of management practises is necessary to ensure the
uninterrupted flow of business operations. Performance review techniques are used to maintain
the standards of services and quality of food. At last it can be concluded that improvement plan
is prepared for continuous improvement in performance of an organisation.
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REFERENCES
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Online
The seven Cs of a successful implementation plan. 2019. [Online] Available
Through:<https://www.theaccessgroup.com/blog/the-seven-cs-of-a-successful-
implementation-plan/>.
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