Analysis of Food Safety Management and Employee Performance at Spring

This report examines the critical role of employee performance in the success of Spring Restaurant, a top-rated establishment in the UK. It explores various performance review techniques, including self-evaluation, behavioral checklists, 360-degree feedback, management by objectives, and rating scales, recommending the rating scale technique for its comprehensive evaluation criteria. The report also suggests strategies for improving employee performance, such as motivation and training, emphasizing the importance of aligning employee goals with organizational objectives. Furthermore, it highlights the need for Spring Restaurant to adopt modern machinery and advanced training programs to enhance employee skills and overall performance, ultimately contributing to the restaurant's continued success in the competitive market. Desklib provides this assignment solution and many more to aid students in their studies.

Food safety management

Table of content
 Introduction
 Task
 Conclusion
 References

INTRODUCTION
The performance of the employees plays an important role in
the success of organisation in the market. There are many
methods are present in the market which can helps the
managers to increase the performance of their employees. It
is the duty of the managers of the organisation that they
regularly review the performance of the employees so that
the deviations can be minimised. This report is based on the
restaurant organisation called Spring restaurant. This report
provides brief discussion related the different performance
review technique which can be used by the organisation and
also some recommendations to the management in relation to
increase the performance of their employees.

Performance review techniques
The management of Spring restaurant has placed their
position in the top 10 restaurants of the United kingdom. The main
reason for the success of any restaurant business in the market is the
efforts and performance of their employees. It is important for the
management of the organisation that they review the performance of
their employees effectively so that the deviations in their
performance can be analysed and then improved. There are different
Performance review techniques are present in the market which can
help the management of the organisation to review their employee
performance. The brief discussion related to the samne are given
below:

Self evaluation
It refers to those technique of employee
performance under which the employees of the organisation
has analysed their performance on their own on the basis of
predetermined criteria. These criteria are developed by the
organisation so that their employees can improve their
performance if they found any deviation in them. It is
important for the management of the Spring restaurant that
they develop effective criteria in their organisation so that
their employees can improve their performance effectively.

Behavioural checklist
This concept is very similar to their name, under
this concept the performance of the employees are
measured by the organisation on the basis of their
behaviour in the organisation. The managers of the
organisation need to prepare a checklist containing
many questions in relation to the behaviour of the
employees and the managers required to be fill by
analysing the behaviour of the employees in the
organisation. The managers of the Spring restaurant
can used this techniques under which they review
the performance of the employees.

360- Degree Feedback
It is one of the most important and attractive
method of employee performance review under which
the employee are review completed. Under this method,
the managers of the organisation pulled the feedback
from the outsiders and develops effective performance
report. The managers of the organisation has taken the
feedback from peers and non direct super visors. It is the
duty of the managers of the spring restaurant that they
developed proper feedback in the organisation so that all
the outsiders can provide feedback on the performance
of the employees. Under this framework, the customer
of the organisation can also be provide the feedback.

Management by objectives
This method of employee performance review is
regarded as the modern method. The main reason for the
success of this method is that the employee becomes sticks to
some objectives of the organisation. Under this method the
managers as well as the employees of the organisation are
agreed on the objectives of the organisation and makes efforts
to fulfil these objectives. Management of objectives will be the
great choice for the management of Spring hotel. It enables the
employee to focus on the goals and objectives of the
management. It is the duty of the managers of the organisation
that they convey all the objectives effectively and then provide
considerable resources to them.

Rating scale
It is one of the most common used method which are
used by many business organisations to review the
performance of their employees. Under this method, the
managers of the organisation has developed criteria which
includes traits, behaviour, traits, competencies and completed
project. There is rating system under which the employees are
provided the number from 1 to 10 in each criterion. This can
be used by the management of the Spring restaurant under
which all the employee are provided rating on the basis of their
performance.

Recommend and produce management alternatives to improve
performances, including an implementation plan
There are different alternatives are
present in the market which can improve the
performance of the employees. It is very
important for the management of Spring that
they make efforts to improve the
performance of their employees the brief
discussion related to the same are given
below:

Motivation
It refers to those process under which the managers
of the organisation has stimulate the behaviour of the
employees towards the achievement of organisational goals
and objectives of the organisation. It is one of the most
important aspect for the modern day business because it
enables the employees of the organisation to achieve the goals
of the organisation. It is the duty of the managers of Spring
hotel that they analyse the needs of their employees and fulfil
them properly so that their employee stay motivates and their
performance may be increased.

Provide training
The training of the employees plays an
important role in the performance of the employees
under which all the employees are provided proper
training and development so that their performance
can be increased. The management of Spring has to
conquered modern and advanced machinery in their
organisation which helps in the development of the
employees.

Device appropriate management solutions to address shortcomings within a specific
food service operation, using a range of management tools and performance review
techniques.
It is recommended to the management of
Spring restaurant that they used Rating scale
technique in their organisation to evaluate the
performance of their employees. It is very important
for the management of the spring that they analyse
these methods effectively so that they can be used in
the organisation.

Justify recommendations to resolve organisational challenges applying
measurements tools for monitoring an implementation plan for improved
performance within a given food service organisation.
The traits, behaviour, traits,
competencies and completed project. There is
rating system under which the employees are
provided the number from 1 to 10 in each
criterion. This can be used by the management of
the Spring restaurant under which all the
employee are provided rating on the basis of their
performance.

CONCLUSION
It is concluded from this report that the
performance of the employees plays important role in
the success of the organisation. Performance review
techniques, Self evaluation Behavioural checklist, 360-
Degree Feedback, Management by objectives Rating
scale are the techniques which helps the organisation
to evaluate the performance of their employees are
concluded in this report.

References
 Appling, X.S., Lee, P. and Hedberg, C.W., 2018. Understanding the
relation between establishment food safety management and risk
factor violations cited during routine inspections. Journal of food
protection, 81(12), pp.1936-1940.
 Chaoniruthisai, P., Punnakitikashem, P. and Rajchamaha, K., 2018.
Challenges and difficulties in the implementation of a food safety
management system in Thailand: A survey of BRC certified food
productions. Food control, 93, pp.274-282.
 Dzwolak, W., 2019. Assessment of HACCP plans in standardized food
safety management systems–the case of small-sized Polish food
businesses. Food Control, 106, p.106716.

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