Food Service Management: Procurement, Ethics, and Performance Analysis

This report delves into food service management, examining various aspects crucial to the industry's success. It begins by exploring different food supply chain approaches, emphasizing procurement and sourcing principles. The report then analyzes the application of analytical tools like SWOT and ...Read More

Food service management.

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
LO 1.................................................................................................................................................3
P1 Investigate the different food supply chain approaches within the food service industry.....3
P2 Principles of effective procurement and sourcing processes.................................................4
M1...............................................................................................................................................5
LO 2.................................................................................................................................................5
P3 The application of different analytical tools to support best management strategies............5
P4, M2 & D1 Different management practices for support successful business operations......7
LO 3.................................................................................................................................................7
P5, M3 & D2 Discussing ethical practices and its importance for business...............................7
LO 4.................................................................................................................................................8
P6 Management practices and range of performance review techniques...................................8
P7, M4 & D3 Recommendations for produce management to improve performance................9
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................12

INTRODUCTION
The Food service management (FSM) is more important and effective plays their role in
the current world. This creates more effectiveness for restaurant business by providing safe food
to their customers is in the effective manner. It is the systemic approach which is help to ensure
about that the food provided by hotel and restaurant is safe to eat and does not the cause harm to
the human body. The present report is based on different hotels and restaurant for giving various
examples but Hilton hotel is the best American multinational company. The company has 5700
properties in 113 country (Davis, Lockwood and Pantelidis, 2018). The present report will
examine by the different range of different food supply chain approaches within the food service
industry. This discussed the principles of effective procurement and sourcing processes for the
food services.
The report will be assessed by the applications of different analytical tools to support
effective management service with different management practices. This will discussed the
ethical practices in the specific food service organization and its impact on the overall business
success. Study will assess management practices within the specific food operation, by using
range of performance review. This will includes a recommendations and produce management
alternatives to improve performance and implementation plan in company specific food
operation.
MAIN BODY
LO 1
P1 Investigate the different food supply chain approaches within the food service industry.
The procurement is the concerns with the process of protecting goods and services in
business. The company is make various effective goods and services with the best quality of
good and are allocated at the right place and time. There are different types of food services
context which are as follows:
Diverse food services: This is then trends which is increasing trends and continues international
and national trends. The food services and restaurant culture has the changed is in significantly.
The different types of dining styles are as follows:
 Fine dining: This is defined as the restaurant which is provides high quality of goods and
services to customers as premium customers (Tian, 2017). This types of restaurant have a

clam and composed atmosphere with the seating facilities and with vary fancy menu to
order customers. In respect to Hilton have a five star restaurant in the central which is
provides the best fine dining experience in the whole UK to their guest.
 Casual dining: This types of restaurant includes cafe and restaurant which is serves
medium price of food in a comfortable environment at restaurant with the self services
facilities. This includes local restaurant and cafe which are offers limited menu and buffet
facilities in an effective to their customer (da Cunha and et.al., 2016). In context of
Nathan Outflow restaurant is serves that type of services in their cafe with normal price
of product and services. Pop-up food restaurant: Pop-up restaurants are temporary restaurants which operate by
owner in terms of a food truck, van or a stall and do not have a fixed location. The main
objective of pop up food restaurant is to showcase the skills and creativity of individuals.
The Cheese Truck and Blue Top Ice cream are famous Pop-up restaurants in the United
Kingdom.
Farm to fork: This refers to the whole process in the food chain from agriculture production.
The process are includes food production, processing, distribution and consumption.
 Raw material production: This is the first step in farm to fork process which is includes
raw material production of grains and barley through farming activities. It is very
effective and most important step in farm to fork because whole food industry is depends
on this process.
 Food processing: After purchasing raw material, here is come up food processing that is
done by using technology like modern agriculture machine. This help to protect food for
long period.
 Transportation: Food manufacture, then that is important to transport it to various place
of world in order to meet demand of various restaurant and households. This process is
help to product at finish goods and the reach to customers.
 Retailing: Retailing is involves various movement of the food production to the whole
sellers and retailers by using different distribution channels at work place (Ellram and
Tate, 2015).
 Customers: This is the last step of farm to fork process which is involves preparation of
finished goods and the serving to customers as per their needs and wants.

P2 Principles of effective procurement and sourcing processes.
There are different principles of effective procurement and sourcing of process which are
help to serving food to customers in effective manner. Those principles are as follows:
 Workforce matters: This is the responsibility of hotel to have connection with the best
service of quality and to handle the proper issues which are faced by employees at
workplace.
 Equality and diversity: This is very important and effective aspects which help to main
employees motivate in proper manner for that company have to maintain and follow
legislations for make proper equality at workplace (Parniangtong, 2016).
 Sustainability: This is effective and valuable growth of the business because that is help
to make the best environment and work culture. Friendly and free work culture is help to
maintain proper sustainability at workplace is in the effective manner.
 Being open and transparent: It is very important for the organization to have
transparency in business as have openness in the business.
M1
Key players in the supply chain process:
 Producers: The producers are the important part of the producers that includes farmers
and fishers which manufactures the food products in the industry.
 Manufacture: the food manufacture add various nutrition food for protect that from the
outside environment.
 Wholesalers: The wholesalers purchase processed food in bulk directly from
manufacturers (Neupane, Soar and Aryal, 2017). Through that they are achieve
economies of scale and also to maximize their profits.
 Retailers: The food service providers are an important part of whole supply chain
procedure as they add value to the food products and then provide it to the customers.
LO 2
P3 The application of different analytical tools to support best management strategies.
It is very important to do the analysis of business performance by using different
analytical tool. For that here is select SWOT analysis of Hilton in order to analysis internal
strength and weakness or external opportunities and threats of company. These are as follows:

Strength Weakness
 The Highest brand image at
marketplace.
 Extensive experience and vast scope of
business in UK.
 Effective customer retention scheme.
 The Highest level of customatisation
achieved by using different technology
at workplace (Nicoletti, 2018).
 The highest level of debts.
 There is having lack of flexibility due
to its large size of customer pool.
 The company have small market share
at market place with lager portfolio of
brands management.
Opportunities Threat
 Further international market expansion
in effective manner.
 The company can focus on research
and development technology in order to
gather information about customers.
 Formations of proper and effective
strategic alliances.
 Loss of the key talent and key
personnel.
 Ethics related issues.
 Adverse changes in the micros
environment climate.
Porter five force analysis:
 Bargaining power of suppliers: The bargaining power of supplier is lower element
because company have highest supplier chain at market place. This runs supplier
diversity program which is ensured the purchasing power from and development of
suppliers.
 Bargaining power of buyers: The bargaining power of buyer are the main aspects of the
hospitality industry which can be affect to business and for its growth factors. The
company have ample number of suppliers in the industry in that Hilton operates more
than firms producing their products (Seo, Lee and Kim, 2015). In that case buyer have
less option to select firm that is the advantage for Hilton hotel.
 Threats from new entrants: In the industry have lots of new entrants which are come up
with innovative think which can affect to business and their growth. In the case of Hilton

hotel company have great strategy to product differentiation is very strong that create
great impact of hotel.
 Threats from Substitute product and services: The hotel is not significant. Their direct
substitutes are link with staying at friend and family home place. However, the
arrangement of these options be the very time-consuming which is associated with a great
deal of hassle.
 Competitive rivalry: The firm have the premium segment in the industry. That compete
with Marriott and others. As the result of the massive investment into the various aspects
of the services provision in the past year. This company is enjoyed greater income growth
as compared to their competition.
P4, M2 & D1 Different management practices for support successful business operations.
There are different management practice which are help to manage hotel in effective
manner. That management practices are completely support to successful business and
operations for maintain their business image at market place. Those are as follows:
 Engage workers: It is very important for hotel management to motivate their employee
for increase productivity of firm. That is completely support to achieve goals and
objectives of company in an effective and efficiently. Further more, in the service sector
employees are one of the king who are present the organization in front of everyone
(Morden, 2016). Thus, Hilton can enhance their effective brand image and market share
by providing the best quality of services to customer by motivating them.
 Team efforts: It is another and main aspects that is support to management successful
business operations in order to get desired level of the success. This creates great aspects
for business to achieve goals and objectives. The team members are give their hard
efforts in the company for enhance their productivity by giving the best performance at
workplace.
LO 3
P5, M3 & D2 Discussing ethical practices and its importance for business.
The ethical practices are most important part of the company. This help to make
difference between the right and wrong activities. By following ethical activities help to

establishing brand image of the company. There are including various ethical issues which are as
follows:
 Good quality of food and services: The good quality of food and services are very
important and effective ethical practice for services sector. Through that customers in
order to ensure great customers experience (Bromiley, McShane, and Rustambekov,
2015). It is greatly effective and valuable for the business. Thus, the company Hayatt
restaurant is followed this ethical practice in their hotel and provide the best quality of
food services to customers. To see that, manager of Hilton hotel have to follow this
practice in their workplace.
 Ethical marketing: The company promotes their products and services by using ethical
practices which is help to encourage their customers to eat healthy food and also show
case the side effects of eating junk food like obesity and other heart diseases. As per this
ethical concept company have to provide complete information about product and
services to customers is in the effective manner.
 Systematic production: This practice of ethical practice is refers the clean and safe food
production for customer by protecting their facilities. In that Hilton hotel is utilized
complete resource therefore through that company is forecast the demand and then
manufacture food products in order to ensure about the no wastage of resource (Bromiley
and Rau, 2016). Most of the time company distributes homeless people by fulfilling its
complete social responsibility.
 Child labour: In the chain of ethical practice the child labour is also includes because it
is completely illegal for the business and its image. This can give negative impact on the
brand image and hotels goodwill. Hilton hotel is follows strict policies towards child
labour practices. It is prohibits uses and in case child labour activities are done then strict
actions are to be taken the human resource department of the company.
LO 4
P6 Management practices and range of performance review techniques.
The management practices which are used by hotel in order to manage their operations
and work that the consumers are happy with their services of the hotel is in the effective manner.
The management practices are help management of Hilton with methods and techniques to take
review its work and to ensure the work is done with proper accuracy and perfection. The hotel

management uses best services of food quality and monitoring process. In the context of Hilton
hotel uses food some professional time to time checks and inspects working of food department
of food (Tian, 2017). This is if quality will not be good then the consumers will not take product
with its perfect formatting. Also, another side methods and techniques like standard operating
process. This help to work in proper way that they work for achieve set standard before working.
Performance review techniques:
The performance management techniques are help to make effective and valuable food
and services at marketplace is in the effective manner. This is also important and essential for
hotel to take review their performance time to time for best implementation. The main reason of
performance review in the hotel has the good then the customers will not like this. There has the
many of changes which are created in the business environment that can impact the business of
hotel and also competition is also increased. It is very necessary for the hotel to timely check
their employees performance (Seo, Lee and Kim, 2015). There are mentioned different types of
performance review techniques which are help to management of Hilton hotel. Are as follows:
 Benchmarking: This is the best and simplest technique to used for review the
performance of Hilton hotel. Through this technique company management is able to
compare its performance and competitor within the same industry. This technique is used
to review performance because of the proper reason with these competitors. Hilton will
come to know about the points or areas at their hotel have required to looks their lacking
in comparison with the other competitors. This help to hotel for analysing its strength and
weaknesses and able to find some measures to overcome these problems.
 Key performance indicator: This is the another techniques which is used to measure
performance by Hilton hotel (Parniangtong, 2016). In this technique company set some
indicators against of their competitors. Through they are able to compare their competitor
level and its actual performance. This method of performance review help to
management of Hilton hotel in order to know about its weaknesses. After, then taking
some measures or steps in for overcoming these weaknesses and to sustain and retain the
strengths.

P7, M4 & D3 Recommendations for produce management to improve performance.
After the performance review of company, through that they are identified weakness.
Here is mention recommendations for improve their performance of hotel through using Kotler's
8 steps model of changes.
 Creating an urgency: This is the first step which is involves identification of the
potential threats which is come in the future (Davis, Lockwood and Pantelidis, 2018). It
is also refers with examining opportunities for improving their weaknesses in effective
interventions.

 Forming powerful guiding coalitions: This is second step. This can be achieved by
identify effectiveness change leaders in the Hotel. They are key stakeholders, requesting
involvement and commitment of entire process at workplace.
 Formulating vision and strategy: The food services organization had to be developed a
vision and strategy for realizing changes in the organization (da Cunha and et.al., 2016).
This help to ensure that leaders realize vision properly in order to work properly to
achieve goals and objectives.
 Conveying vision: It is instant to communicate vision to their employees. As it will help
to motivate them to work with extreme productivity and use their skills and knowledge
for achieve objectives.
 Eradicate obstacles: It is the duty of top management in order to ensure that all the
organization process and organizational structure are in the place of there. That is help to
aligned with the overall vision of company.
 Creating short term wins: The company must set short-term targets instead of long term
goals and objectives (Bromiley, McShane, M. and Rustambekov, 2015). This can be
achieved by motivating employees and increase their confidence at workplace.
 Unifying gains: The company must improve its services continuously in order to become
successful and to improve individual experiences.
 Boost changes: The organization must encourage change within workplace. That is help
to ensure that all the employees contribute towards the change in organizational aspect.
CONCLUSION
From the above study, it can be concluded that the Food services management in
organization is very important and effective. This helped to maintain their performance and
perfection in food services. Through that customers had been highly attracted that in the business
and workplace. In the food industry having various new trends which has currently faced by
hotel and the increasing entry from the international players in the market. The study had been
focused on different players in the food industry and has various types of services which had
offers in the fine dining and casual dining food services. There had mentioned various key
players in the food industry like its farmers, retailer and food service providers. The food
services provider also has needs to change perform their effective work by using analytical tools
like SWOT analysis and porter five force analysis. There are various ethical activities followed

by Hilton that help them in achieving competitive advantage and increase their profitability over
a period. The ethical practices had been effective and valuable for company to achieve their
growth and maintain their goodwill at marketplace. With the help of benchmarking and key
performance indicator had helped to review the performance of company and also helped
compare their performance of competitors. By using Kotler's 8 steps model company had able
improve weaknesses in strength by setting new vision, goals and objectives of company.

REFERENCES
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