Food Safety Management Report: Strategies for Le Gavroche Restaurant

This report examines food safety management within the context of Le Gavroche restaurant. It begins with an introduction to food safety management and its importance, followed by an analysis of different food supply chain approaches, emphasizing the significance of supplier relationships and procurement processes. The report then explores the application of analytical tools like PEST and Porter's Five Forces to support effective management strategies, alongside an evaluation of management practices such as utilizing employee skills and maintaining food service facilities. Furthermore, the report delves into ethical practices in food service organizations, including corporate social responsibility and eco-friendly initiatives, and their impact on the restaurant's success. Finally, it discusses management practices using performance review techniques and provides recommendations for performance improvement, concluding with an overview of the key findings and insights.

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
LO 1.................................................................................................................................................3
P1 Examination of different food supply chain approaches Within the food service industry3
P2 Principles of effective procurement and sourcing processes for a food service operation4
LO 2.................................................................................................................................................5
P3 Application of different analytical tools to support effective management strategies......5
P4 Evaluation of different management practices that support successful business operations.6
LO 3.................................................................................................................................................7
P5 Ethical practices in a food service organization and their impacts on organizationals
success....................................................................................................................................7
LO 4.................................................................................................................................................9
P6 Management practices by using a range of performance review technique.....................9
P7 Recommendation for improving performance with implementation plan......................10
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13

INTRODUCTION
Food safety management is a broad term that includes all those activities which can help
manager to control food hazards at all levels. It includes identification, evaluation and measure
hazards for taking corrective actions for management (Jacxsens and et.al., 2017). This study is
based on Le Gavroche which is a restaurant at 43 upper brook street in Mayfair London. It was
being opened in 1967 by Albert Roux and Michel. This study is going to show some different
approaches of supply chain and principles that helps in making sourcing and procurement
process more effective. There are some analytical tools that helps manager to manage food safety
and support effective management strategies. Further, it will also discuss some management
practices that can help this restaurant in expanding business and accomplishing its pre
determined goals. Ethics also plays a vital role in food service organization as it leads their
success.
LO 1
P1 Examination of different food supply chain approaches Within the food service industry
There are several food service context such as casual dining, fine dining, fast food, pop
up food service, themed food service etc. Supplier plays a vital role in all type of food service
context. Food supply chain can be defined as a procedure that shows some steps and ways that
how food from a farm ends up on restaurant table. Some processes or steps in this approach
includes: production, processing, distribution, consumption as well as disposal. There are mainly
3 types of supply chains that consider the number of members such as direct, extended and final
(Niemi and Pekkanen, 2016).
Farmers, suppliers, wholesalers, retailers are some participants in the food supply chain.
If retailers do not have direct connection and their own farms then they require doing local
supply and for that they need suppliers. Direct supply chain is called the simplest form because
it includes only a supplier, a buyer and a central company. Whereas extended supply chain
involves the company, the supplier and the buyers. In the final chain type includes all those
people and activities that play direct or indirect role in providing food service to final consumers
from the first supplier.

Farm to fork or farm to table refers a social movement and food supply chain
approaches as well where food service establishments source their ingredients from local farms,
usually through direct acquisition from a farmer. There is a strong relationship between farm and
restaurant. Some restaurants make an effective relationship with direct farm rather than relying
on distributors as it decreases their operational cost. By maintaining this direct relationship,
Le Gavroche restaurant can remain motivated in the context of quality as well as freshness of the
food which they get from the farms directly (Chkanikova, 2016). Some key players which
involved in supply chain process are: producers or farmers, distributors, retailers and customers.
Producers. For knowing the effectiveness of supply chain, a manager can measure customers
satisfaction because customers satisfaction is associated with supply chain value.
P2 Principles of effective procurement and sourcing processes for a food service operation
Procurement is a procedure of making an effective buying decision under serious and
condition of scarcity. It involves finding and agreeing on some terms and acquiring services and
products from external sources. Openness, fairness, ethical, accountability and integration are
known as some principles of an effective procurement management in food service organization.
Procurement or purchasing is the main part of food service operation. Without buying
the appropriate ingredients and raw materials in an appropriate quantity at the right time, a
restaurant can not satisfy and give final products and services to its customers (Baker and Friel,
2016). This process ensure customers that the restaurant make fresh food and can even create a
high inventory turnover.
Sourcing or market sourcing process also vary from location to location. Purchaser
make an effective relationship with suppliers such as retailers, wholesalers, food importers etc.
Food is being divided into 2 categories: perishables and non-perishables. Perishable includes
dairy products, fruits, fresh fish, vegetables in which some products have a longer lifespan and
can be stored in a freezer. Non-perishables includes: flour, olives, pickles, dry goods that are
generally being ordered in weekly and monthly basis. There are some factors that affect prices
such as:
Weather: Drought, flood and other natural weather conditions can cause the rises in the
prices of some items.

Seasonality: There are some food products that are seasonable and if they are available
in local food supply then it can lower the prices.
Commodity prices: There are several food products like grains and meat which are
traded on the commodity market. Prices of these products fluctuates because buyers trade in
large volume buy and sell (Awan, Siddiquei and Haider, 2015).
In the sourcing consideration there is a requirement to consider Supplier payment
option. It includes direct debit payment, cash, cheque, online payment, vouchers etc. Selection
of the best method depends on the type of needs of the business. There are some factors that need
to be considered while selecting the method of supplier payment such as: transaction cost,
customers preferences, service fee, risk etc.
LO 2
P3 Application of different analytical tools to support effective management strategies
There are several analytical tools that can help the manager of food service organization
in making effective management strategies and taking the final decision. There are several
internal and external factors that can affect the business in positive and negative manner. For
removing negative impacts it is important to select the best tool which includes:
PEST analysis tool
Political
There are several food safety controls are being
imposed by government. Control of UK
government in food industry influence to Le
Gavroche restaurant. Political instability create
the situation of banned vegetables on
importing.
Economic
Cost of labour and financial crisis can have
negative and positive impacts. In Europe
unemployment rate is increasing by which
companies are bind to give employment to
most of the people.
Social
Food safety and increasing food consciousness
of UK people put pressure on food service
organizations to produce only organic and
healthy food (Tse and et.al., 2017). For
managing food safety, the restaurant require to
Technological
Research and development is a core
department of a food producing company. Due
to advanced technologies and machines make
more competitive environment which is a
threat for food service organizations. It can

more invest in human resource that can
increase their overall cost.
decrease their sales and revenue as it increase
competition level.
So, it can be said that with the help of PEST tool food service organizations can remove
negative impacts by analysing all these factors.
Porter's 5 force
Threats of new entrants: This threat is too much high as there are increasing number in
food industry in UK. It brings more innovation by which existing restaurants have to lower their
prices and make changes in strategy.
Bargaining power of suppliers: Several restaurants do not buy raw materials direct with
buyers and rely on different suppliers. Suppliers live in dominant position take undue advantage
and increase the price which can decrease the profit margin.
Bargaining power of buyers: Buyers in food industry wants the best service by paying
minimum price which also put pressure. For being in a competition, companies require to change
their pricing strategy which can decrease their profit margin (Eskandari and et.al., 2015).
Threats of substitute products: The number of options in food industry is increasing as
there are several companies who are entering and providing online delivery of food. For that
existing companies need to maintain an average checked price.
Rivalry among competitors: In the food industry of UK competition is relatively high.
For being in a competition, several organizations are making an effective use of differentiating
products strategy.
With the help of this tool, company can make changes in their pricing and other strategies
which can support effective management strategies.
P4 Evaluation of different management practices that support successful business operations
There are several management practices that can help in making business operations
more successful such as utilizing competencies and skills, team roles, staffing role in
maintainable and maintain food service facilities.
Utilizing skills and preparing employees thorough continuous training
Employees handle day to day practices like selection of safety measure, customer service
etc. There is a requirement to have proper knowledge of health codes, hygiene. For managing

food safety manager need to give proper training and select skilled employees for accomplishing
goals (Jaca and Psomas, 2015).
Application of Belbin theory of team role
Team role and collaboration plays a vital role in food service industry and with the help
of applying Belbin team role theory, manager of Le Gavroche can identify behavioural strengths
and weaknesses within its workplace. Shaper, implementer and completer finisher are main three
roles of this theory. There are several benefits of applying this theory as it can help them in
managing conflicts, leadership development as well as support successful business operations.
Maintain food service facilities
The main and important function of food service manager is to maintain a balance
between demand of foods products and supply of it (Lim and et.al., 2015). To provide better
service to customers there is an importance to measure and check safety measurements. To focus
on hygiene and implement total quality management approach. By applying this the restaurant
can reduce errors in food manufacturing process.
LO 3
P5 Ethical practices in a food service organization and their impacts on organizationals success
Moral principle and branch of philosophy that deals with morality is known as Ethics.
Ethics is important in food because food ethics provides a discipline and guidance for human
which conduct in the production, preparation, distribution and consumption of food. Le
Gavroche follows food ethics and utilize it in practices.
Ethical practice in food service organization and their impacts on Le Gavroche success
Ethical practice in food service management serves as guidelines for making decision. Le
Gavroche use various ethical practices for enhance their organization and creating more
effectiveness in their food services (Goggins and Rau, 2016).
Corporate social responsibility concepts:
It is management where organization compile social and environmental concern in their business
processes and produce net positive impact on society. CSR concepts are supportive for
environmental awareness in food services.
CSR Initiatives and Approaches:

 Eco-Friendly Practices: Eco-Friendly practices leads food service sustainability. Main
goal of Eco-Friendly practices providing healthy, organic food and chemical free
environment. It concludes some Practices like reduce food waste by checking expiring of
food, reduce, reuse and recycling of food material that will reduce food wasting and keep
environment green. Le Gavroche follows Eco-Friendly practice's in food service
management.
 Food Safety: To keep food safe from pest like cockroach, spiders etc. which leads
contamination, food poisoning and allergic reaction to customers due to cross
contamination. CSR practices is supportive for keeping food contamination free. It will
provide the highest product quality (Kim, 2017).
 Organic Produce: to keep environment chemical free is second approach of Eco-
Friendly. Main goal produces poison free food so, that gives beneficial impact on public
health and environment. Now it's in trend because everyone wants chemical free food.
 Fair Trade: Eco-Friendly practices are supportive to give transparency and respect in
trade. It ensures food quality while promoting social, economical and environmental
standards. Customers trust enhance regarding product quality and their services.
Impact of Ethical Practices:
 CSR gives transparency in food service that will increase productivity of Le Gavroche.
Fair trade in business builds up trust of employees so Le Gavroche takes advantage of
their services by applying rules. Le Gavroche produces organic food that increases
economy scale and supportive to establish good relation with customer. It provides Food
safety that causes economy concerns reduce of and environment also safe from chemical.
It follows ethical practices so that enhances work efficiency of suppliers cause fair
decision and respect from employees and customers. If Le Gavroche doesn't follow all
above ethical practice in food service organization it can impact on economy and
customer trust can break out regarding food.
 Le Gavroche follows CSR that's supportive to staff retention cause transparent decision
and booms up staff confidence regarding organization and encourage them to give the
best food service in organization. Adaptation of eco-friendly practices by Le Gavroche is
subsidiary to draw a positive image among customers, government and global market.
Brand power of food in Le Gavroche builds customer confidence and employees work

efficiency cause CSR. If Le Gavroche doesn't follow CSR rules in food service then
organization can't enable to retain employees and positive image in global market and it
can decrease productivity of organization (Wei and et.al., 2018).
LO 4
P6 Management practices by using a range of performance review technique
Covered in PPT....
P7 Recommendation for improving performance with implementation plan
Covered in PPT....
CONCLUSION
From the above study it has been summarized that safety management in food industry
played a vital role as it helped restaurant in accomplishing its goals and increasing its brand
image. Different food service context like pop up food, themed food, fast food have different
approaches of supply chain. An effective procurement or purchasing and sourcing processes
helped in maintaining quantity controls and it has also selected the best supplier payment option.
It has also shown some operational management strategies like PEST analysis tool, value chain,
Porter's 5 forces that also supported restaurants in food service industry to identify negative
impacts and then make changes in its strategies for being in a competition. Product
differentiation and pricing strategy also played a vital role in marketing strategy by which they
attracted wider range of customers. Some steps and ways of managing human resources and
practices like training to employees, measuring controls, team role theory also supported in
successful business operations. Lastly it has shown increasing importance of ethics and corporate
social responsibility and their critical impacts on its profitability.

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