Food Safety Management Report: Analyzing Food Service Operations

This report delves into food safety management, focusing on performance review techniques and strategies to improve food service operations. It begins with an introduction and explores the practices of food service operations, including a performance review technique. The report highlights benchmarking as a tool for comparing past and present performance, followed by an examination of the Hoshin Kanri model and management alternatives to enhance performance. The Seven Cs (customers, competitors, capabilities, capital, channel, communication, and co-ordination) are discussed as key elements for business profitability and growth. The importance of customer satisfaction and competitive analysis are also covered. Finally, the report concludes by emphasizing the importance of staffing levels and cost management within the food service industry, offering a comprehensive overview of strategies for operational improvements and financial efficiency. References from various academic sources support the analysis.

FOOD SAFETY
MANAGEMENT

TABLE OF CONTENT
•Introduction
•Practices of food service operation & Performance review technique
• Benchmark
• Hoshin Kanri model
•Management alternative to improve performance
• Seven Cs
•Conclusion

PRACTICES OF FOOD SERVICE OPERATION & PERFORMANCE
REVIEW TECHNIQUE
• Food service operation refers the way of serving the food to the customers.
• Food service operation states a particular area, site, location where food gets served to the people Pret
a Manger serves, Sandwiches, salads, soups, coffees and snakes to its customers.
• Benchmark
• It is a process through which this restaurant can compare its present production and profit to the past
performance.
• After doing Benchmarking this restaurant can get to know what is their key feature, what is the special
product they are offering which the customer liking the most, apart from this, Pret a Manger can easily
know what are their drawbacks, and mistakes they committing in present as compared to past.

MANAGEMENT ALTERNATIVE TO IMPROVE PERFORMANCE
• There are some models through which Pret a Manger can improve its performance.
• Seven Cs
• Seven Cs refers customers, competitors, capabilities, capital, channel, communication and co-ordination. By following all this
restaurant can earn profit and growth.
• Customers
• Customers are the key of any business specially in the food industry if the customer liked your product and food they will come
again and again, and they will do mouth publicity of the product they like the most
• Competitors
• All the businesses have to face competition in the market, it doesn't matter they are the big shots of the market or new entrants

CONCLUSION
• It is concluded that, this report shows review techniques so that company can
improve its services.
• Apart from this seven Cs have been explained in this report through which
the company can improve its profitability.
• Importance of staffing level has elaborated in this report and cost
management so that company can manage daily expenditure and save extra
cost.

REFERENCES
• Dias and et.al, 2020. Integrating Balanced Scorecard and Hoshin Kanri a review of approaches. Independent Journal of
Management & Production.11(7).pp.2899-2924.
• Manning, L., 2017. The influence of organizational subcultures on food safety management. Journal of Marketing
Channels.24(3-4). pp.180-189.
• Oldman and et.al, 2018. Cost management and its interplay with business strategy and context. Routledge.
• Panghal and et.al, 2018. Role of food safety management systems in safe food production: A review. Journal of food
safety. 38(4).p.e12464.
• Rajkovic and et.al, 2017. The performance of food safety management systems in the raspberries chain. Food
Control. 80.pp.151-161.