Food Safety Management Report for Business Development Module

This report provides a comprehensive analysis of food safety management within the context of the food service industry, specifically examining the operations of Gourmet Burger Kitchen and Zizzi restaurants. The report is structured around four key tasks: Task 1 focuses on food supply chain approaches and stakeholder involvement, including procurement and sourcing processes. Task 2 delves into analytical tools like SWOT and Porter's 4 corner analysis to support effective management strategies, along with management practices to support successful business operations, including human capital and resource management. Task 3 explores ethical practices within food service organizations and their impact on business success, including corporate social responsibility. Finally, Task 4 examines management practices using performance review techniques and recommends solutions to improve performance and address organizational challenges. The report includes recommendations for improved management practices and a critical evaluation of the tools and practices discussed, offering a well-rounded perspective on ensuring food safety and operational efficiency in the food service sector.

Food Safety
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Approaches to supply food and stakeholders involved..........................................................3
P2 Effective procurement and sourcing processes in food service industry...............................4
M1 Food supply chain approaches and strategies to enhance organisational effectiveness.......5
TASK 2............................................................................................................................................5
P3 Different analytical tools to support effective management strategies..................................5
P4 Management practices to support successful business operations.........................................6
M2 Critical evaluation of management tools and practices........................................................7
D1 Recommendations to support management practices...........................................................7
TASK 3............................................................................................................................................8
P5 Ethical practices and their impact in a food service organisation..........................................8
M3 Analysing ethical practices impact on business success......................................................9
D2 Critical analysis of ethical practices in food service organisations.......................................9
TASK 4............................................................................................................................................9
P6 Management practices using a range of performance review techniques..............................9
P7 Recommendations and management alternatives to improve performance........................11
M4 Management solutions to deal with shortcomings within food service operations............12
D3 Recommendations to resolve organisational challenges.....................................................12
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
Food industry is the fastest growing industry with the expectations of customers
increasing about safe and quality of food. The consequences of unsafe food can be serious like
causing allergies, food poisoning and death in some cases so ISO's food safety management
standards help food industry related organisations to identify, evaluate and control food safety
hazards (Boe and et. al., 2015). If food is improperly stored, handled, cooked or refrigerated, it
can lead to food borne diseases. Restaurants need to manage food safety to prevent itself from
loosing its licence and risking its reputation. In first part of the report Gourmet Burger Kitchen
is taken which is a restaurant chain in UK and specialises in gourmet burgers. Whereas in
second part of the report Zizzi restaurant is taken which is a chain of Italian inspired restaurants
across UK and Ireland. In this report the strategic management processes, procurement and
sourcing processes are discussed. Also guidance are given so that customer satisfaction can be
enhanced
TASK 1
P1 Approaches to supply food and stakeholders involved
A food supply chain is the network of all the individuals, organisations, resources,
activities and technology that are involved in delivering food to the end customers. The food can
be supplied through various approaches that are discussed below :
 Fine dining : These restaurants offer an upscale setting and service by providing the best
quality of food, service and atmosphere. They often offer expensive menu options which
are affordable by upper class society.
 Pop up food services : These are temporary set-ups that are opened by young chefs who
are willing to experiment their talents with food. These are operated through private
spaces like food trucks and does not involve much investment.
 Themed food services: These services usually emphasise on attracting customers by
creating themes in the restaurants by the way of architecture, technology, decorations,
special effects etc. which creates a wonderful experience for customers (Sargunanathan,
Elango and Mohideen, 2016). For example using AI to serve food, creating a jungle
theme etc. Huge investment is involved in this set-up.

 Fast food and take away : These restaurants only provide cooked food that is to be eaten
elsewhere as it provides minimal table service.
 Conferences and events: This means catering to the people who have gathered at a place
to attend a conference or an event like marriage or birthday party etc. The food is
prepared and served to people present at the place.
The stakeholders involved in all the above mentioned approaches of food supply chain
are customers to whom food is served, chefs who cook and prepare the food, staff and restaurant
owners.
P2 Effective procurement and sourcing processes in food service industry
Procurement process in the food service industry involves placing order with the supplier,
receiving the order and paying for them. It involves negotiating prices, making purchases,
handling inventory and storage of items (Grayson and Hodges, 2017). Sourcing means selecting
out of the various suppliers the best one who provides reliable, affordable and quality items.
Both these processes need to be effective in order to get best quality of raw materials from
suppliers that are used for preparing food. This ensures that safe food is provided to the
customers.
Procurement management : It means purchasing items from suppliers by evaluating
them on the basis of pricing, quality and cost saving opportunities available on various suppliers.
The quality and quantity controls can be done by following ways : Supplier credibility checks : For Gourmet Burger Kitchen, it is important to check the
credibility and trustworthiness of the suppliers about the quality of products that they
provide. It is to ensure that high quality items are used to prepare burgers for customers.
 Approved suppliers list : Gourmet Burger Kitchen before selecting amongst the suppliers
needs to thoroughly study the list of suppliers that is approved by the government so that
standard items can be procured from them that are of good quality.
Sourcing considerations : Selection of best suppliers can be done by using following
methods :
 Value for money : The suppliers that provide correct value for money charged by it must
be selected (Schmelcher and Loessner, 2016). It means that the quality and quantity
provided by the supplier must match the desired levels of satisfaction of the organisation
for preparation of food.

 Range/Choice on offer : The offers that are given by suppliers on the items provided can
help in negotiating prices so that good quality items can be purchased at appropriate
prices.
 Aftersales services and warranties: The suppliers that take responsibility for
compensation if any defects are found out in the items after making the purchases must
be selected so that if any such case occurs, a request for replacing it with desired quality
of items can be made.
M1 Food supply chain approaches and strategies to enhance organisational effectiveness
Organisational effectiveness depends on various processes and practices that are carried
out in an organisation to provide customer satisfaction by attracting more customers towards the
products and services provided by it. (Jamil and et. al., 2017). Procurement and sourcing
strategies helps in acquiring best quality of raw materials from the suppliers at best prices. The
management needs to be efficient enough so as to procure the items from suppliers that are of
good quality so that the reputation of the organisation can be enhanced. Sourcing is an important
process that will help in selecting the supplier so that costs can be managed by buying items
from them at best prices.
TASK 2
P3 Different analytical tools to support effective management strategies
Various analytical tools can be used by the management of Gourmet Burger Kitchen so
that effective strategies of management can be implemented to ensure growth and development
of business in the competitive marketplace. Some analytical tools are discussed below:
SWOT Analysis :
Strengths
 Gourmet Burger Kitchen specialises in
providing fresh gourmet burgers of
good quality.
Weaknesses
 The suppliers of this restaurant are
providing bad quality of raw materials
used in making burgers.
Opportunities Threats
 The burgers are becoming out of stock

 It can expand its restaurant chains in
other nations.
and complaints against the quality of
food is increasing.
Porter's 4 corner analysis that will help it in evaluating the strengths, intentions and
objectives of its competitors so that appropriate strategies can be formulated to deal with
competition in the market. Drivers : It helps in understanding the goals of competitors and their strategies to attain
these goals (Wang and et. al., 2016). Their current position in market determines the way
in which they respond to threats and opportunities which will help Gourmet Burger
Kitchen in taking competitive advantage by being the first to deal with the potential
threats or opportunities. Management assumptions : It helps in knowing about what competitors think about their
position in the market. The competitors who think their position to be unstable will
aggressively change their strategies to sustain in the market whereas if they think their
position to be stable they will not bring any changes in their strategies. Strategy : This helps in analysing the current position of the competitors if they are
struggling to capture markets or are stable (King and et. al., 2017). This will help in
determining possible changes that can be introduced by competitors like introducing new
products, change in prices etc.
 Capabilities: It helps in understanding the capabilities of competitors by studying their
strengths and weaknesses so that strategies can be formulated that directly attacks the
weakest points of competitors.
P4 Management practices to support successful business operations
Management practices help in improving the effectiveness of business by implementing
appropriate strategies and techniques that improve the quality of products and services:
Managing human capital and resources in operations: This means managing human resources
of the company so that their skills and talents can be used effectively to perform their tasks
efficiently which can be done through: Staffing levels and cost management: Managing sufficient levels of staff to cater food to
customers on time and providing best quality services to them so that no inconvenience is
faced by customers due to shortage of staff.

 Efficient rota management for seasonality: Scheduling the work of employees based on
staff availability and their experience so that right people perform right task with
efficiency. Using skills and competencies : It helps in utilizing human resources to achieve
organisational goals and driving the most output from them. Using Belbin team roles: It helps in delegating task to teams on the basis of their skills
and also helps the team members to understand about their roles and contribution in the
team.
Property and resource maintenance processes: These processes helps in maintaining the
property and premises of Gourmet Burger Kitchen to operate business on a daily basis. Maintain food service facilities: Food must be prepared in accordance with the order
given by customers and must be served to them on time to ensure good quality of service.
 Repair scheduling through peaks and troughs: Repair and maintenance should be
properly scheduled so that customers do not face any problems during the rush hours.
All the above mentioned practices will help restaurant in performing its business operations
effectively in the competitive market place.
M2 Critical evaluation of management tools and practices
The management tools and techniques that should be implemented in an organisation
should help it in growing and developing in the competitive marketplace by analysing the
position of the organisation and its competitors (Lipton and et. al., 2015). Strategic management
tools should be implemented to enhance the strengths of the organisation and deal with its
weaknesses. It also helps in dealing with competition and gaining a competitive advantage by
utilizing its resources in the most efficient manner. In a food service industry, the quality of food
given to customers plays a significant role in determining the sustainability of the business.
D1 Recommendations to support management practices
Effective business operations are the result of management practices and strategies that
are used in an organisation. These help in the achievement of goals and objectives of the
organisation by enhancing its performance and making it more capable to compete in the
marketplace. Some recommendations to support management practices are :
 Setting clear standards of procedures that are to be followed in preparation of food.
 Effectively training staff for dealing with customers and giving them best services.

 Government food security policies should be followed to ensure food safety.
 Reliable supplier must be selected to gain best quality of items at reasonable prices.
TASK 3
P5 Ethical practices and their impact in a food service organisation
Corporate social responsibility (CSR) helps the organisations to be socially accountable
by being responsible towards itself, stakeholders and public in general. It ensures that companies
conduct their businesses ethically and contribute towards the society in economic and
environmental development (What is CSR?, 2019). For food based service it helps in providing
safe food products to the customers along with minimizing wastage and its disposal in an
appropriate manner. So CSR approaches that can be used in Gourmet Burger Kitchen are: Conduct fair trade : Customers should be provided with good quality of food at
reasonable prices. It ensures that they are charged according to facilities given to them. Organic produce : The items that are used in food preparations should not be artificial or
synthetic. The vegetables and animals used in food preparation should be organic so as to
give customers original products. Transparency in practices : It means being transparent in the way food is being prepared
and the ingredients that are used in its preparation. This will help the customers in
knowing about what they are being served.
 Eco-freindly practices : It means adopting such practices in the organisation that do not
cause any harm to the environment. For example, not wasting water, disposing waste
properly to prevent environmental pollution.
CSR practices also has an impact on the stakeholders who are involved in the food
service organisation which can help in the following ways : Staff retention : CSR practices ensures workplace ethics to be practised in the
organisation that can help in retaining employees as fair and equal treatment is given yto
the employees.
 Company reputation : The image of the company gets enhanced as it becomes
accountable towards the society as a whole and contribute towards its development and
growth.

M3 Analysing ethical practices impact on business success
Ethical practices in food service industry helps in providing guidance to employees of the
organisation in production, preparation and distribution of food to the customers so that customer
satisfaction can be achieved. These practices also help in building long-term relations with
customers by providing them with good quality food which is safe to consume. It also helps in
enhancing reputation of the business and building trust of customers which ensures repetitive
business opportunities. Success and sustainability of business depends on business ethics as it
positively impacts all the stakeholders such as employees, customers, investors, government etc.
D2 Critical analysis of ethical practices in food service organisations
Ethical practices should be used in every business organisation so that moral practices are
followed in the company by differentiating between wrong and right so that customers can be
attracted thereby boosting sales and profits. These practices ensures in the production of safe
products for the customers that do not cause any harm to customers or the environment. In food
service industry quality of food plays the most important role in attracting customers so
organisations should ensure all the policies and strategies that can provide it competitive
advantage by providing good quality and safe food to the customers.
TASK 4
P6 Management practices using a range of performance review techniques
Performance reviewing techniques plays a crucial role as this assist the business in
determining their level of performance. This also aid the enterprise in measuring their employees
performance and directing them so that the the ultimate goal of the business can be served in the
most effective manner (McWilliams, 2015). Proper guidance to the personnel regarding what to
do how to do and when to do will also helps the business to overcome their different issues such
as arising of conflicts, duplication of work etc. through the implementation of these performance
review technique the business of Zizzi can also look and take corrective actions towards the
areas where they are lacking. In order to do so the manager of the Zizzi restaurants will looks
after some of the pointer of the performance review techniques which are as mentioned:
Customer satisfaction feedback: Customers satisfaction feedback is the best technique
in order to review that how the business is performing and how well its customers are satisfied.
The manager of Zizzi restaurant will impose this within their business by providing their

customers a feedback form where the questions regarding the quality of service, food and
maintenance will be asked on that basis the business can identify how they are performing and
where they are lacking. So that in order to correct the weakness corrective measures can be taken
and customers can be served with the best.
Food service quality monitoring and control process: This phase of the performance
review technique is major as this enables the firm of Zizzi restaurants to check the quality of
their foods from its preparing to its delivering to the potential customers. In this the manager of
the Zizzi will look on each and every aspects and will monitor whether the ingredient bought for
preparing the food is of good quality or not so that from this stage itself the quality of food can
be maintained and customers can be satisfied with the superior quality of food with proper
hygiene. This monitoring will also enable the firm to reduce the wastage while producing the
food item by saving the cost and time.
Standard Operating Procedures (SOP): This is the last phases of the performance review
techniques where the guidance to the personnel is given from initial stage to the last stage
(Muhsen, Khatib and Nagi, 2017). And their performance is checked and evaluated on each stage
so that the operation of the business can be carried out without causing any interruption in
between. Through the implementation of this standard operating procedure the business of Zizzi
restaurant can easily eliminate the errors from the stages and can lead to the achievement of the
business goal within a tenure.
Thus, all these above mentioned performance review techniques will be beneficial for the
Zizzi restaurants through these they can easily improve their processing of food with the
enhancement in the quality of food with its proper hygiene and services.
P7 Recommendations and management alternatives to improve performance
Performance of an organisation depends on the types of management practices and
strategies used in it which can help in achieving its goals and objectives. There are various
management alternatives present which can be used suitably by the managers in order to enhance
the performance of the organisation so that desired levels of output can be achieved. These
management practices help in food service organisations in delivering best quality of food and
service to the customers. Some of these alternatives are discussed below : Benchmarking : It is the process of measuring the performance of a company in
comparison with the best company that is present in the same industry. This can be done

by evaluating the products, services and processes of both the companies and comparing
between them so that certain standards or benchmarks can be set for the company to
reach in order to reach to the topmost position in the market (Parmenter, 2015). Zizzi
restaurant can use this method to compare its quality of food with the best restaurant so
that it can work towards providing the best quality of food.
 Recruitment and talent management : It is related with recruiting right kind of
candidates for right job and at the right time. Food industry is a part of hospitality
industry and mainly focus on dealing with customers in a way so that maximum customer
satisfaction can be given by treating them better and giving best quality of service and
food. In Zizzi restaurant the employees should have desired level of skills and talents like
chefs must be skilled in preparing food, waiters must have good etiquettes to interact with
customers etc.
Implementation plan
7C's of successful implementation : Clarity : The implementation plan should be clear and understandable to the members
that are involved in the project. These plans must be practical and easy to read so that the
roles and responsibilities of each member can be properly delegated and performed. Communication : For successful implementation of any plan it is important that the
members are well coordinated so that their works can contribute towards implementing
the change. It will also help in receiving the views and opinions of all the members about
the progress of the plan. Change management : It helps in managing the change effectively so that all the
members involved in implementing change and the stakeholders who are affected by
such change can be managed and synchronized with the change in management. Criteria : This means setting a desired standard that is to be achieved through the way of
implementation of the plan. This sets a standard for the quality of food and service that is
to be achieved for the successful implementation of plan. These criteria will decide if the
plan has been successfully implemented or not. Checklist : It is the list of objectives that needs be achieved one by one by the
implementation of a plan that can help in achieving those goals that are desired to be
achieved through the implementation of plan.

 Call on help : It means seeking help from the organisations that have already
implemented such plans so that plans are effectively implemented in the company.
 Choose the right provider : It means selecting the best suppliers who offer best quality
and price for the items so purchased.
SMART planning : It helps in providing guidelines that can be followed for successful
implementation of a plan to achieve the goals and objectives within a specific time that are
desired to be achieved through such plans.
M4 Management solutions to deal with shortcomings within food service operations
Zizzi restaurant uses various techniques and tools that helps it in measuring its
performance in the food industry and taking appropriate steps regarding improving its
operational activities so that challenges faced by it can be easily dealt with (Samson and et. al.,
2019). Zizzi can measure its performance through customers feedback, key performance
indicators etc. Variations in performance of the companies can be improved by implementing
plans that can help management to efficiently utilize the organisational resources to achieve its
goals and objectives.
D3 Recommendations to resolve organisational challenges
In a food service organisation various challenges can be faced which needs to be dealt
with in an appropriate manner so that best quality of food and service can be provided to the
customers. SMART planning and 7C's are helpful in dealing with issues of the organisation so
that performance can be improved and competitiveness can be maintained in the marketplace.
Various management strategies can be implemented effectively so that standards of preparing
and delivering food can be applied throughout the processes of organisation and achieving
results.
CONCLUSION
The above report can lead to conclusions that for a food service organisation to be
sustainable in the competitive market it is important to ensure food safety and quality so that
customers can be attracted and sales can be increased thereby increasing the profits. Management
systems should ensure control and check of food safety through all the stages of procurement of
raw materials from the suppliers, preparation and distribution of the food to customers that

provides customer satisfaction. CSR, performance review techniques, analytical tools etc. can be
used in the food industry organisations to ensure harmless food for the customers.
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