Improving Food Safety: A Management Review of JRC Global Buffet

This report examines the food safety management practices within JRC Global Buffet restaurant in the UK. It assesses current management strategies, including performance review techniques such as 360-degree feedback, rating scales, and management by objectives. The report identifies alternative approaches to improve employee performance, focusing on frequent reviews and feedback mechanisms. It also provides recommendations for enhancing overall efficiency and productivity, emphasizing the importance of self-assessment, employee motivation, and customer feedback. The ultimate goal is to ensure the delivery of high-quality food products and customer satisfaction, aligning with the restaurant's objectives and promoting a positive market image. Desklib provides solved assignments and resources for students.

Food safety Management

Table of Contents
INTRODUCTION...........................................................................................................................3
PART-2............................................................................................................................................3
Management practices within food service operation.................................................................3
Management alternative to improve performance.......................................................................4
Performance review techniques...................................................................................................5
Recommendations........................................................................................................................5
CONCLUSION................................................................................................................................6
REFRENCES...................................................................................................................................7

INTRODUCTION
Food safety management means to provide good quality food products to customers and
satisfy their needs (Panghal and et.al., 2018). It is the responsibility of managers to take care of
health and safety of customers. JRC global buffet restaurant is situated in UK and it aims at
providing good quality food products to customers. The report examines, management practices
within a specific food service operation, management alternatives to improve performance, tools
and techniques to review performance. Further, recommendations are provided to resolve
organizational challenges and tools for monitoring performance.
PART-2
Management practices within food service operation
It is important to apply management practices within food service operations so that needs
of customers can be satisfied. It is the responsibility of managers to make plans and strategies to
improve performance of employees and provide good quality products to customers. Nowadays,
people want organic food products and they want good quality of food items at reasonable price
(Amarneh and Muthuveloo, 2020). Managers should make plans as per the need of customers as
this helps in generating more revenue. Management practices refers to working methods or make
some innovation in working pattern so that good quality products can be provided to customers
and this creates positive image in market.
It is important to provide good quality products to customers so that sales of company can
be increased and performance should be evaluated so that mistakes can be find out. In JRC
global buffet restaurant managers are making plans as per the need of customers so that more
revenue can be generated. Performance of every employee is evaluated by applying tools and
techniques to improve overall efficiency of company (Al Adresi and Darun, 2017). Managers are
using some techniques to review performance of employees and development programs can be
organized for improving performance.
Performance review techniques
360 degree feedback- it is one of the technique which is used by managers to evaluate
performance of employees by taking feedback from employees and people in the surrounding. It
is important to take feedback so that mistakes can be identified and better plans can be made for

achieving goals and objectives. It is important to take feedback from people who are working
around employees so that rewards can be given accordingly. This technique helps in achieving
targets of company and better plans can be made for improving performance of workers. In this
technique, feedback is taken from juniors, seniors, low level employees and other people also so
that rewards can be given as per the work done (Fleenor, Taylor and Chappelow, 2020). 360-
degree feedback helps in achieving goals of company and development programs are provided so
that employees can work efficiently. There are some advantages of 360- degree feedback are, it
increases self- awareness, builds confidence and boost morale of employees.
Rating scale- this technique is used by managers to evaluate performance of employees and
make plans for improving their performance. Rating scale helps in improving performance of
workers because managers are measuring work done by employees and according to that plans
are made. Managers of JRC global buffet restaurant give rating after taking feedback from other
employees and from customers. It is essential to give rating so that workers can work efficiently
and focus on achieving targets of company (Cattaneo and et.al., 2019). It is important to give
rating so that rewards can be given accordingly. Ratings are given after analyzing performance
Management by objectives- management by objectives is a technique which is used by
managers to improve performance of workers so that overall efficiency of company can be
increased. Management by objectives helps in efficient management, effective planning,
transparency. It helps in setting goals for employees, efficient use of resources, accountable.
Management by objectives provides measurable criteria and provides direction to employees to
work efficiently (Permana and Fitri, 2020).
Management alternative to improve performance
There are some alternative which can be used by an organization to improve performance
of employees like, separate feedback from compensation, have more frequent reviews, focus on
accomplishing goals and objectives, replace formal review with casual feedback. These are some
alternatives which can be used to improve performance of workers and this help in increasing
overall productivity of the organization. In JRC global buffet managers are taking feedback from
seniors and evaluate performance of every employee so that weak points can be identified. It is
essential to take necessary steps to improve performance of workers so that goals and objectives
of restaurant can be achieved (Miranda-Ackerman and Azzaro-Pantel, 2017). For achieving

targets, managers are responsible for measuring work done by employee and how they are
treating customers. This helps in improving performance and better plans can be made for
increasing productivity. It is important to improve performance of workers so that overall
productivity of company can be increased. Techniques should be used by managers so that
performance of employees can be increased and it helps in increasing overall productivity of
company. It is essential to focus on achieving targets so that positive image can be created in
market. Feedback should be taken from customers regarding performance of employees and take
necessary steps so that overall efficiency of company can be increased. It is essential to make
plans for achieving targets and increase sales of company. This helps in increasing productivity
of organization and creates good image in market.
Performance review techniques
It is important for an organization to review performance of employees so that better
services can be provided to customers. For achieving goals and objectives of company, it is
important to review performance techniques. Managers of JRC global buffet are measuring
performance of every employee and make improvements to increase overall efficiency of firm. It
is important to use performance review techniques for improving work done by employees.
Performance review technique helps in achieving targets of company and better plans are made
(Ekezie, Sun and Cheng, 2017). When performance is evaluated then mistakes are identified and
it can be improved by applying techniques. Performance review technique helps in motivating
employees and boost their confidence. It improves communication within employees and
managers. Performance appraisal helps in planning and designing training programs, improves
employee and management relationship. Performance evaluation helps in making plans for future
and identify strengths and weakness of every employee. This is beneficial for managers as they
can distribute work according to strength of worker. Performance evaluation improves
productivity of employee as well as of restaurant. In JRC global buffet restaurant, managers are
giving work after identifying strength and weakness of every employee and work is given
accordingly so that they can work efficiently.
Recommendations
Some recommendations which can be applied by JRC global buffet restaurant to improve
performance of employees. Managers should apply self-assessment technique so that employees
can measure their performance and take necessary steps for improving performance. Managers

should motivate employees by providing them benefits and satisfy their needs. Managers should
set targets for every employee and after work is completed evaluate performance and measure
that whether employees are performing well or not. It is the responsibility of managers to
measure performance and apply necessary techniques so that efficiency of workers can be
increased and overall productivity of company can be improved. Reviews should be taken from
customers and make changes as per the need of customers.
CONCLUSION
From the above discussion it can be concluded that, management practices is applied within
food industry to provide good quality food products to customers. There are some management
practices which can be used by organisation to measure performance of employees such as, 360-
degree feedback, rating scale and management by objectives has been discussed. Further,
alternatives to improve performance like, frequent reviews, feedback can be taken from
employees has been discussed. Evaluation of performance review techniques has been described
and some recommendations are provided to improve performance of employees and more
revenue can be generated.

REFRENCES
Books and Journals
Al Adresi, A. and Darun, M. R., 2017. Determining relationship between strategic human
resource management practices and organizational commitment. International Journal
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Amarneh, S. and Muthuveloo, R., 2020. Human resource management practices and person-
organization fit towards nurses’ job satisfaction. Management Science Letters. 10(14).
pp.3197-3206.
Cattaneo, C., and et.al., 2019. Consumers’ attitude towards food by‐products: the influence of
food technology neophobia, education and information. International Journal of Food
Science & Technology. 54(3). pp.679-687.
Ekezie, F. G. C., Sun, D. W. and Cheng, J. H., 2017. A review on recent advances in cold plasma
technology for the food industry: Current applications and future trends. Trends in Food
Science & Technology. 69. pp.46-58.
Fleenor, J. W., Taylor, S. and Chappelow, C., 2020. Leveraging the impact of 360-degree
feedback. Berrett-Koehler Publishers, Incorporated.
Miranda-Ackerman, M. A. and Azzaro-Pantel, C., 2017. Extending the scope of eco-labelling in
the food industry to drive change beyond sustainable agriculture practices. Journal of
environmental management. 204, pp.814-824.
Panghal, A., and et.al., 2018. Role of Food Safety Management Systems in safe food production:
A review. Journal of food safety. 38(4). p.e12464.
Permana, R. and Fitri, Z., 2020. Designing of Performance Management System for Auditor
Certification Body Using Management by Objective and Behaviorally Anchor Rating
Scale. Proceedings on Engineering Sciences. Pes Journal. 2(2). pp.179-186.