Comprehensive Food Safety Management Report for ZIZI Restaurant

This report provides a comprehensive analysis of food safety management within the context of ZIZI Restaurant, an Italian-inspired restaurant chain operating in Ireland and the UK. The report begins by outlining different food supply chains within the food service industry, detailing the roles of key stakeholders in the process. It then explores the principles of effective procurement and sourcing, emphasizing techniques such as inventory tracking, incoming inventory management, and the importance of invoices and computerized inventory control. The report further delves into analytical tools like Porter's Five Forces to support effective management strategies. It evaluates various management practices that contribute to successful business operations, including maintaining food service facilities, fostering teamwork, and effective cost management. Finally, the report examines ethical practices in the food service industry, addressing issues related to employee safety, wages, and the trade-off between food quality and cost, while also considering the impact of ethical decisions on business success and stakeholder relations.

FOOD SAFETY MANAGEMENT

Table of Contents

INTRODUCTION
Food security management is the services that enable the client to records an systematic
method or way for analysing the process of food that determining an possible hazards and
designating an critical points of control(Korada and et.al., 2018). ZIZI restaurant is an chain of
Italian inspire restaurant which is across the Ireland and UK. This report highlights the range of
varietu of food chain pproach in food service company and highlights process of key
stakeholders. Also discuss principle of procurement and source of food service. Report assess
different analytical ways to help effective management tactics. Shows the management practice
that help for business operation in food industries. Report also highlights the ethical practice and
impact of practices for overall business success and asses management practice using
performance practice and recommend an produce management to improve performance. In this
regard present report has been prepared that involve discussion over Food safety management.
LO1
P1 Different food supply chains within food service industry and role of stakeholders in process.
This supply chain refers to to process which describes how foods from farms comes to
the market(Rajkovic and et.al., 2017). The process includes, production ,consumption,
distribution, processing and disposal. The food reaches to the market through supply chain which
moves systematically in from producers to consumers, while money paid by consumer goes to
everyone who is engaged in the this chain. Supply chain administration is a broader concept than
logistics. It can be longer and shorter, it is longer when more people are included and shorter
when producers sells a product or services directly to the buyers. A supply chain is efficient
when it is short as less people are involved and delivering of goods is fast. Types of supply
chains are as follows:
Direct supply chain: This supply chain includes a company, a supplier and a customer which
are involved in the up and down of flows of products and services. In direct supply chain all
work runs smoothly because there is a company, supplier and xcustomer, and no other person is
involved in this supply process. Direct suplly chain is a short chain as less people are involved in
this process(Kirezieva and et.al., 2016). The role of stakeholder in supply chain is that they take
and amount of interest on the investment. In direct supply chain stakeholder are the suppliers
only who charge an desired amount for moving the goods from one place to another.

Extended supply chain: this supply chain includes the supplier, company, buyer and suppliers
supplier. It includes all people who are involved in creating, storing, and transporting the product
. ZIZI restaurant manage their supply chain issues by selecting, negotiating with the direct
suppliers. The stakeholder are investors in this chain who invest in the capital of ZIZI Restaurant
or may be persons who give their place to these supplier to store their products(Ababio and
Lovatt, 2015).
Final supply chain: in final supply chain all members starting from manufacturing of goods and
services, information and capital, beginning from very first supplier to the final consumers. As
similar to traditional supply chain, final supply chain includes supplier, main company and the
consumers, and final supplier and final buyer. This supply chain covers everything starting from
production to the product advancement and to the information system. In this process
stakeholders are the investors which have invested in the manufacturing of goods and suppliers
also who charges for moving goods from one place to another.
P2 Principles of effective procurement and sourcing process of food service.
Setting up system to track and record inventory: this technique is based on maintaing records
of what cost is been charged by the suppliers and when the supplies were purchased. Almost all
procedures of inventory are time consuming, such recorded are kept up to date by the restaurant
and done correctly(Koutsoumanis and Aspridou, 2016). The tracking of inventory is done by
using an spreadsheet. In a spreadsheet all the details of products which are regularly been
purchased and the members on hand in the final count.
Incoming inventory: The reason for establishing a consistent method is to ensure that the goods
are received exactly which were ordered. Some errors frequently arises and the quality and
quality of products are checked as what was ordered and any loss which takes place. This helps
ZIZI restraint in maintaining its progress as quality and quantity can be measured and chances of
losses can be reduced.
Invoices: it is the important document which defines that goods received are actually that goods
which are been ordered. The invoice use to show the quantity of product, quality of goods, price
charged per unit, and the complete extension of amount chargeable(Koutsoumanis and Aspridou,
2016). By invoice restaurant gets help as it provides exact data that about quality and quantity of

the goods. The importance of invoice is that it makes ensures that the desired goods orders are
come or not.
Computerised inventory control: Many organisations nowadays use computerised systems to
calculate ,make track and extend inventory. By these systems restraint a much strict and more
exact control over the inventory in hand and the prices charged for that inventor. By
computerised inventory it is easy for ZIZI to identify the data of quantity and quality, and any
measure required o be taken can be taken by this computerised inventory system.
LO 2
P3 Analytical tools to support effective management strategies.
Porters five forces is a model which explains why different industries are able to gain different
level of productivity(Chen and et.al., 2015). The model is as follows:
Competition in the industry: These forces define that how many competitors are their in the
food industry. As when more the number of competitors, as the quanitity of equitable products
and services are offered, the reduces the power of a restaurant. By applying this model
organisation can assist that how much completion is there in the market and what ZIZI can do to
effectively face the competition.
Potential of new entrants in the industry: This model describes that the power is impacted by
the force of new business into the market. The model describes that how many new entrants can
enter into the market. The new entrant has a power that it can break te market if they have any
new innovative product or by an effective marketing strategy. The model describes that there is
any potential for new entrants and market conditions for the new entrants(Chen and et.al., 2015).
Power of suppliers: This force describes thateasily suppliers can drive up to the cost of inputs.
The power of supplier impacts the company in such a way that the less the suppliers more the
zizi is dependent upon a single supplier, then supplier has more power they charge more prices
for providing the services. On the other hand when there are many suppliers in the market the
cost of supplying gets reduced. Thus, this keeps input cost lower and assist in increasing profits.
Power of customers: This clearly defines that the customers have ability to down the prices. It is
affected in the sense that how many consumers ZIZI has, and how important each customer is
and how much amount it cost to the buyers restaurant to find new customers or new market for
its output. A smaller and powerful consumer base, means that every buyer has more power to

negotiate for better prices and have best deal. For a restaurant it is very important to manager
customers in a proper way and each customer has its own importance.
Threat of substitutes: Substitute products and services which can be used in place of a
organisation's product or services are threats for ZIZI. When organisation have no close
substitute have more power to the prices(De Boeck and et.al., 2016). As there is less substitute
the more prices can be charged to the consumers. According to this model prices can not be
raised by the organisation as if they raise the prices market will be captured by the competitors.
P4 Evaluation of different management practices which supports successful business operations.
There are different management practices which helps in successful business operations. The
management practices are as follows:
Food service facilities to maintain: Restaurant focus on maintaining the food services. As the
quality of the food should not be reduced. Restaurant focusses on the quality rather than price.
By maintaining good services the sales of the restaurant can be expand. Restaurant provide hom
delivery services also. As organisation sustains to maintain the food quality more people will
come and it will be able to satisfy more customer base.(De Boeck and et.al., 2016)
Working in teams: Management process is done very smoothly as employees works in teams.
The advantage of working in team is that all the works is divided among team members, the
work load on a single employee is reduced and task are carried out effectively. Working in teams
gives new ideas as different people have different ideas. So it generates opportunity to work on
new practices. Stress on worker is reduced and workers work with full motivation in the
company. Working in team promotes creativity and learning(Kumar and et.al., 2017).
Effective cost management: This management includes effectively strategy implementation,
providing the resources and process which enables and ensures the best possible quality,
reliability, productivity at the lowest overall cost. By effective cost management organisation
manages the production in such a way that more output is generated at less prices. When the cost
management is perfect the restaurant can run smoothly and can generate more amount of profit
in less time(Luning and et.al., 2015).
LO 3
P5 Ethical practices in food service organisation and their impact on success of business
Food service industry has been facing significant issues in terms of ethical consideration.
The services has direct impact upon safety and health of people it is necessary that its practices

must be ethical. The ethics serves the guideline principles for decision making so that a balance
can be established between profitability and consumer safety. The key ethical challenges faced
by organisation are in terms of employee safety and wages issues and trade off between quality
and cost of food. The employee relation is one of the area which is most often neglected by food
service providers. The employees in the industry have to suffer from various issues such as
scheduling issues, multiple and odd hour shifts (Swartz, 2019). The decisions of stakeholders are
also affected by CSR.
Thus considering the social and ethical responsibility towards the welfare and safety of
employees stakeholders must assure that underpaying employees are overworking trends in the
industry are properly addressed. These decisions of stakeholders can enhance the employee
retention rate and brand value of the organisation in a positive manner. The second ethical
concern faced by food organisations is in terms of food safety and public health. In order to
minimise the operational cost livestock and other food ingredients are not stored properly and in
safe conditions. It affects the quality of food products. In addition to this the use of harmful
ingredients are major cause for health epidemic. The organisational goals can force suppliers to
buy most inexpensive ingredients irrespective of their quality(Luning and et.al., 2015). Thus
ethical contracts must be used so that source of livestock and all other ethical aspects are
essentially practised. For promoting the health and safety of public service providers must fulfil
their commitment towards social welfare and safety. This can be accomplished by forbidding the
use of harmful ingredients. For instance may food establishments pay limited attention to the fat
content and also add harmful preservatives for long term storage. This can has adverse impact
upon health of consumers. Thus for improving the product quality and brand image food service
providers must encourage the use of healthy and safe ingredients which minimises fat content.
The CSR policy of service providers must have safety and food quality as the first
priority (Resnik, 2015). The legal obligations bounds the service providers from unethical and
illegal practices which can harm the population. However apart from the legal aspects it is the
moral and ethical duty of the service providers to assure that they deliver and store food
ingredients, products safely. The use of expired ingredient and improper food labelling is
tempting in financial perspective however it can cause food poisoning and cross contamination
of food. Thus there must be clear guidelines in the CSR of the service providers so that
stakeholders can properly follow safety and health regulations and considerations of people. It

will not only enhance the profitability and brand value but will also help restaurants to achieve
their sustainability and CSR goals.
LO 4
P6) Management practices with specific food server operation using renge of performance
review techniques.
Build strong team
To build strong team in the ZIZI organisation the management has to build an strong
team for the organisation(Koutsoumanis and Gougouli, 2015). For that management has to take
many step to build strong team first of all provide training and development to the employee so
that they can improve their talent or skill. And shoe the vision of the firm and day- to-day task
and put out fires instesd of working people under an share vision. Also guide them properly how
to achieve the goal of firm.
Always do marketing
To achieve the goal of the ZIZI organisation it is essential to marketing the things or
advertise in the market. Than only it is possible to achieve the target of the firm. Company
always need to market the things in the market so that the people come to know or became aware
about the products and always they come to know the upcoming things in the market. Which can
increase the sales of the products of the organisation and raise the profit of the firm.
Out- teach the competition
If the organisation want to be an apex position in the market for an long period than it has to
follow the out-tech competition management practices(Nychas, Panagou and Mohareb, 2016).
Where they constantly develop the talent and practices of the employees and try to make them to
how to think instead of simply doing or follow the order or guidelines. And make the people
such perfect that they come to know what to do next in upcoming situation. This techniques help
the employee of the organisation to become more smart and active for current as well as future
situation. Hence it can improve the performance of the employee of the organisation.
Performance evaluate
Team performance

Building an strong team in the organisation. It is very essential fot the management of the firm
keep on evaluate the performance of the team time to time properly for the better result and
maintaining or improve the performance of the employee(Nychas, Panagou and Mohareb, 2016).
 Establish a clear baseline- To evaluate the performance of the team first of all establish
the bottom line. And analyse the expectation from the team to operate. If the performance
is not unto. Than very much like to control the team and try to compare against that can
allow to ballpark an level of an achievement.
 Quantity what success means for team- Performance can be evaluate by setting an
quantifiable & measurable objectives that allows and analyses for more precise. It allow
to hold team accountable since that have something particular work towards.
 Efficiency- Team member need to complete their work on time they can handle an
limitation provided by resources and time available and able to prioritize get things done
efficiently as possible. And try to look miss deadlines of work that suffers as result of an
cramming for the deadlines for clues that how efficiently team member is working in the
ZIZI organisation(Zwietering and et.al., 2016).
Marketing performances
To evaluate the performance of marketing, company can measure an marketing outcomes
from an consumers point of view that include an all types of marketing activities. Measures an
continuous duration period, and meet technical and statistical criteria that required all
measurement of an company. To exactly measure an effectiveness of an marketing tasks, that
must an integrated within company & management of ZIZI organisation. To ensure an
meaningful of an comparison among the activities, organisation make an worker a common
scale. And the measurement of the error can be quantified so that the manager of the company
can react to changes in an condition.
Out-teach performance
Performance can be evaluate of the employee in the organisation by taking various
measure(Zwietering and et.al., 2016). To analyse the performance of the employee after the Out-
teach and Data has to be analyse by using the both inferential and descriptive statistics. try to
analyse the performance of the employee to the standard performance and work with full

efficiency and how the employees are dealing with the customer. And still find the lacking in the
performance than again the employees are guided for the better performance and try to make the
employees to think out of box, that means the employee is not required the guidance of the
authorise person. It may be develop himself and try to perform well and improve the
performance.
P7 Management alternative for improving performance.
Companies are required to ensure that their management practices give positive result to
the firm. ZIZI restaurant has to monitor food quality time to time. this may support organization
in offering high quality products to potential buyer’s asper the required standards(Resnik, 2015).
SOPs (standard operating procedure) must be maintained so that entity can meet the standard and
can gain competitive advantage as well.
There should be timely monitoring of all activities by conducting regular audit. This may
support firm in knowing the loop fall and making possible changes in existing operations so
that quality and working process of business unit can be improved. ZIZI restaurant should
implement benchmarking system, it would be better in analyzing existing level of performance
against the required standards. By this way it will be able to gain attention of consumers which
will give positive result to restaurant.
In order to improve management practices there should be effective talent management,
as entity has to hire talented people those who are capable to manage their work and have
experience of working in this field. It is beneficial in performing the task in effective manner.
Implementation of technical change is another great practice which may give positive result to
the ZIZI restaurants(Resnik, 2015). If restaurant uses POS machines and online booking
services, then it may help the firm in offering amazing and quick services to consumers. This
thing will attract more customers and would help business unit in retaining staff members in the
restaurant for longer duration.
In addition, manager of ZIZI restaurant should take support of Hoshin Kanri model. It is
the model that ensure to minimize waste thing that occur due to poor communication and
inconsistent direction in the organization. Manager of the firm should ensure that all level of
employees work in the same direction and work to achieve the common goal in the restaurant.
Implementation plan for implementing alternative management practices

For implementing benchmarking system and implementing new technology at workplace
manager of ZIZI restaurant should follow the process:
Create urgency
Managers of this restaurant should first create urgency of making necessary changes at
workplace. It has to ensure that there is necessity of changes and accordingly company should
make changes in existing management practices of ZIZI restaurant(Swartz, 2019).
Power coalition
Once urgency is created then management has to form coalition this may help in raising
effectiveness and improving operational process because all members will support each other
and will work better to improve company’s performance.
Creating change vision
After that managers of ZIZI restaurant should create a new vision that may support the
organization in meeting organizational goal(Food safety management, 2019).
Communication of visions
After that management has to coordinate with staff members and have to clearly
communicate this vision so that people know the actual aim and work accordingly.
Remove obstacles
Once vision is communicated then management has to work to minimize issues and have
to create such path that may help in performing task in systematic manner without having any
problems(Swartz, 2019).
Creating short term wins
Now firms have to create short term goal so that actual vision can be obtained.
Building for change
After that changes must be build and must be implemented carefully, people are ready to
work in new atmosphere hence resistance is low. In this manner changes can be implemented in
ZIZI restaurant effectively.
Anchoring changes in corporate culture
Corporate culture must be modified so that people feel good and work effectively in new
culture.

CONCLUSION
From above report it can be concluded that security of food is necessary. The study
concludes about different supply chains such as direct supply chain and final supply chain. In
direct supply chain only a supplier and buyer is involved. Direct supply chain is short as compare
to long supply chin as delivery of goods is done fast in this chain. Further the study concludes
about management practices which assist is successful operations of business. Ie, maintaining
food service quality and working in teams. As working in team generates more output and
increases productivity.