D&D London Restaurant: Food Safety, Challenges and Solutions

This report provides an analysis of food safety management practices at D&D London restaurant, focusing on performance improvement techniques and solutions to organizational challenges. It assesses current management practices using various performance review techniques, including food quality control, standard operating procedures, and customer feedback mechanisms. The report identifies challenges such as plastic bans, the rise of veganism, and supply chain issues, and proposes alternative management actions like restructuring talent, rebranding, and implementing Hoskin Kanri and balanced scorecards. An implementation plan is outlined with specific aims and objectives, emphasizing clarity, continuity, and cooperation. Recommendations include customer feedback, internal audits, and the implementation of software for better evaluation and cost reduction. The report concludes by highlighting the importance of business development plans in identifying and addressing company weaknesses, ultimately leading to improved performance. Desklib offers a platform for students to access this and other solved assignments.

FOOD SAFETY
MANAGEMENT

INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Assessing management practice by using range of performance technique............................1
Explaining management alternatives to improve performance including implementation
plan...........................................................................................................................................2
Justifying recommendation to resolve organizational challenges..........................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................7

INTRODUCTION
Business development plan comprises outline of specified different range of techniques that
can be useful in evaluating and controlling performance of organization, setting objectives, etc
so that proper functioning can be conducted. The currents study will evaluate different
performance review techniques, solution to address shortcomings and related recommendations
for improved performance. Present report will concentrate on providing improvement plan so
that better performance can be derived.
MAIN BODY
Assessing management practice by using range of performance technique
There are number of tools which can be used by D&D London restaurant in order to
identify the prevailing challenges so that improvement can be conducted. There are various
management practices that can be conducted in food services sector. It includes training &
empowering staff, selective hiring, sharing information, adapting new technologies, modifying
quality, etc. so that smooth functioning can be executed (Beretta. and Hellweg, 2019). In order
to assess the performance few areas can be concentrated that there is availability of building
strong team, good service, watching waste, effective marketing, employee involvement, etc.
There are few techniques that can be utilized by specific organization for assessing
performance that includes food quality control & monitoring that can be executed by X ray,
machine vision system, metal detection, etc. This contribute in assessing that there is proper
integration in production line, identification of lacking areas, requirement of improvement, etc.
Standard specification & operating process aids in adhering that proper compliance is exerted in
mentioned company (Alhelalat, Ma’moun and Twaissi, 2017). This includes proper
identification of brand name, grade meat, product size, packing, etc so that quality of food can
be maintained consistently. In the food service industry has certain standard operating process
which includes criteria on the basis of which performance can be estimated that includes
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personnel & personal hygiene, facility & equipment, flow of foods, communication, etc. in turn
greater compatibility can be derived. For the purpose of monitoring & evaluation in food
service, mystery guest, inspection, environmental health checks & audits, customer satisfaction
feedback mechanism, inspection, etc. Is utilized by D&D London restaurant in its
improvement plan. These mentioned course of action can be sued by specified firm for
reviewing performance.
There are various other types of technique are widely taken into consideration by food
service sector includes bench marking, different financial and non financial KPIs, etc. For
ensuring that business performance is properly exerted or not so that accurate information can
be derived.
Explaining management alternatives to improve performance including implementation plan
There are various challenges that are faced by D&D London restaurant which play role
of hindering organizational performance. In food service sector, the common issues comprises
enforcement of plastic ban, rise of veganism, optimum supply chain, application of modern
technologies, using transparent & sustainability plan, incline in demand for plant based foods,
lack of traceability, affordability, etc. The proper road map can be used by specific organization
for implementing corrective action (Göransson, Nilsson and Jevinger, 201). It includes
identifying problems, root causes, brainstorming solutions, selective appropriate action,
implementing & checking its impact.
The alternative course of action which can be applied by specific organization that can
help in gaining competitiveness (Chaher and et.al., 2021). Business action that can be used by
D&D London restaurant includes restructuring talent and change management, redundancies,
refurbishment, merger, acquisition, strategic alliance and re branding. These action can be
useful in getting ability alter the management practices in turn higher sustainability & capability
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to attain business objective can become possible. Hoskin kanri model is one of the approach
that can be useful in continuous improvement. It supports in getting strategic goal that can
continuously guide in executing decision & action. Balance scorecard can be implemented for
strategic planning & system so that aligning to day to day work can become possible. D&D
London restaurant can use four key factors like financial, customer, learning & growth and
internal business process which can allow firm to determine its operational progress. In
addition to this, training & development, implementation to talent management etc. Methods
can be sued by firm to improve performance.
Implementation plan
Aims: the main aim of report is to pay attention on identifying issues and implementation
techniques to improve performance.
Objectives:
 To identify the lacking areas at end of the year by 10%
 To increase focus on investigating appropriate management practice in food service sector
within 6 months
 Incline 10% evaluation of permanence review techniques within the year.
 Getting more information by 20% regarding solution to prevailing problems
The mentioned course of action can be implemented to achieve the objectives
specified for the purpose of improving organizational performance. The implementation plan
can be conducted in effective manner by giving focus on such as clarity continuity certainty,
consistency, cooperation & confidence manager (What is an Implementation Plan? 2020).
Kotter’s change model can provide assistance in giving focus on building & implementing
change plan so that problems can be eliminated. It includes creating sense of urgency, form a
powerful coalition, creating & communicating vision, removing obstacles, formulating short
term wins, building on change and anchor in cooperate culture.
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Management action like training & development and execution of talent management
can be done properly having qualified and skill profession in turn vision of getting improved
performance can be achieved. Customer feedback can be used to make changes in pricing,
quality , etc strategies. Customer review can allow to get information regarding lacking
internal areas like plans, policies, etc that are not enabling firm to pay attention on modifying
changes needed. The implementation plan can be useful in having such changes through
applying relevant course of action to achieve predetermined objectives.
Providing appropriate management solution for reviewing food service operation of specified
firm
For appropriate management of operation, there are different kinds of solution that are applied
by particular organization so that better performance can be derived. D&D London restaurant in
its improvement plan applies strategies like taking employment review so that information in
respect to offerings of firm like benefits, quality of service, etc are ascertained.
 It is recommended to the organization to execute customer feedback, internal audits,
clarity regarding roles & responsibility two way communication channel, waste & quality
control management, etc type of techniques.
 This is suggested that implementation of software for ensuing proper evaluation can allow
firm to ensure that appropriate management action are conducted to achieve predetermined
improvement areas. These can contribute in overcoming issues like lack customer
satisfaction, higher competition, etc.
 It is advised to the organization to conduct industry analysis so that relevant information
like prevailing market trends, industrial rules, customer preferences, etc. can be assessed
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so that checks like quality, cost, effectiveness, etc can be done in each stage of
processing.
Justifying recommendation to resolve organizational challenges
The provided recommendations can allow specified enterprise to pay attention on
assessing the actual lacking areas so that significant action can be implemented. This can
become possible by applying internal audit. Significant information regarding actual
expectation from employee can be provided through clarifying role & responsibilities so that
standard performance can be attained. The main reason behind applying proper industrial
evaluation for gaining deeper insights so improvement can be derived. Implementing software
in operational practices of specified food service company can aid in reducing cost, delay, etc
so that optimum utilization of resources can be done in effective manner. Taking actions like
internal audit, feedback contribute in estimating lacking areas so that corrective action to gain
ability to reach desirable position can become possible.
CONCLUSION
From the above report it can be concluded that business development plan helps in
getting deeper insight about company’s lacking areas, tools to improve, etc. The current report
has involved information regarding management practices and range of performance review
technique so that lacking areas can be removed. Present report has involved alternative
management actions like restructuring policies, etc. Recommendation has been included which
includes implementing software conducting internal audits, etc so that improvement can be
conducted.
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REFERENCES
Books and Journals
Alhelalat, J. A., Ma’moun, A. H. and Twaissi, N. M., 2017. The impact of personal and
functional aspects of restaurant employee service behaviour on customer
satisfaction. International Journal of Hospitality Management. 66. pp.46-53.
Beretta, C. and Hellweg, S., 2019. Potential environmental benefits from food waste prevention
in the food service sector. Resources, Conservation and Recycling. 147. pp.169-178.
Chaher, N. E. H. and et.al., 2021. Monitoring of Food Waste Anaerobic Digestion Performance:
Conventional Co-Substrates vs. Unmarketable Biochar Additions. Foods. 10(10).
p.2353.
Engida, T. G. and et.al., 2018. Measuring corporate sustainability performance–the case of
European food and beverage companies. Journal of Cleaner Production. 195. pp.734-
743.
Göransson, M., Nilsson, F. and Jevinger, Å., 2018. Temperature performance and food shelf-life
accuracy in cold food supply chains–Insights from multiple field studies. Food
Control. 86. pp.332-341.
Online
What is an Implementation Plan? 2020. [Online]. Available through:
<https://ohiostate.pressbooks.pub/drivechange/chapter/chapter-1/>.
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