Food Safety Management: Improving Performance in Restaurant Operations

This report identifies and analyzes management practices within a food service operation, specifically focusing on a restaurant, to enhance food safety and overall performance. It discusses the importance of continuous improvement, customer service, consistency, and control. The report assesses techniques such as feedback, inspection, and audits for performance review. Addressing shortcomings, it recommends SMART planning, setting performance standards, and effective performance management. Furthermore, it proposes management alternatives like benchmarking and balanced scorecards, along with an implementation plan to improve employee performance. Recommendations to resolve organizational challenges include identifying root causes, monitoring performance, and gathering regular feedback. The report emphasizes the importance of management solutions in increasing productivity and employee performance within the food service industry. Desklib provides access to similar solved assignments and resources for students.

Food safety
Management

Table of Contents
INTRODUCTION......................................................................................................................3
Management practices within a specific food service operation...........................................3
Appropriate management solutions to address shortcomings................................................4
Recommend and produce management alternative to improve performance, including an
implementation plan...............................................................................................................4
Recommendations to resolve organisational challenges applying measurements tools for
monitoring an implementation plan for improved performance............................................5
CONCLUSION..........................................................................................................................6
References..................................................................................................................................7
Books and Journals:...............................................................................................................7

INTRODUCTION
This report aims to identifying the management practices in food service operation
that helps an organisation to run their business successfully. It is very important for food
service organisations to manage their practices in order to achieve their goals and objectives
(Ivanov and Dolgui, 2020). This report will be discussing important management practices
and appropriate management solutions in order to overcome with the challenges. In this
context, restaurant is undertaking for the purpose of applying management practices. This
report will also cover important management alternatives which assist an organisation to
improve the performances of employees.
Management practices within a specific food service operation
Management play a vital role in the success of organisation. It is a process of using
the resources in optimum manner in order to achieve goals and objectives of the hotel
effectively. 28-50 Wine Workshop & Kitchen South Kensington uses the following practices
in order to operate effectively: Continuous improvement is key: It is important to note that the business organisation
has to make certain improvements on regular basis (Jankovic and et.al., 2019). It
helps 28-50 Wine Workshop & Kitchen South Kensington work according to the
trend in the market. They take feedback from the customers on regular basis that helps
them to improvise. Serve better: The 28-50 Wine Workshop & Kitchen South Kensington works to
provide best to the customer's. They plan to serve the needs and want of customers in
an effective manner. The best quality of products must be served by the business. Practice habitual consistency: It is necessary for the business organisation to be
consistent. It is seen that 28-50 Wine Workshop & Kitchen South Kensington works
in such a manner so the there is positive image of the hotel. This helps them to
achieve goals and objectives effectively (Irani and et.al., 2018).
 Focus on what you can control: Another important point is to keep control on all the
things that they can. It will help the business organisation to provide best training to
the employees so that they maintain relation with the customer's.
The techniques are are being used to conduct performance review are as follows:
 Feedback helps the company to know about their real performance. It is seen that the
28-50 Wine Workshop & Kitchen South Kensington must take feedback from the
customers on real time. It suggest them ways of improvement. The concept of

mystery guest will help the hotel to work on their weakness and achieve success of
the business organisation.
 Inspection must also be undertaken by the hotel. It is seen that 28-50 Wine
Workshop & Kitchen South Kensington uses inspection in order to keep track on staff
members, the rooms, quality of food so that company is able to serve the best.
 Audit must be also be conducted by the company. It helps them to form effective
reports and know about the safety standards so that company is able to take effective
measures (Erkmen, 2019). It helps the company to achieve best performance.
Appropriate management solutions to address shortcomings
If there are shortcomings in the performance of the business organisation it is
necessary to take appropriate measure. It is necessary to take the following measures and use
appropriate management solutions to address the shortcomings. The solutions are as follows:
 SMART Planning: It is necessary to use specific, measurable, attainable, relevant
and time-based objectives in order to eliminate the shortcoming and achieve success.
 Setting standard of performance: It is seen that if there are proper standards set by
the company, then they are able to work according to them and achieve success.
 Performance management: The Hotel must work to manage the performance if
employees by motivating them on regular basis.
Recommend and produce management alternative to improve performance, including an
implementation plan
As there are many problems being faced in the food service industry. It is very
important for the management to regulate the employee’s performance from time to time. The
employees need to be motivated. There are some issues in the workplace that can be the
symptom of the bigger cause. It is important to have a plan and the alternatives to improve
the performance of the employees so that they work more effectively and efficiently and the
business organisation is able to achieve its objectives and goals on the right time. So here are
some management alternatives to improve the performance of the employees
 Implement and check solution – it is very important first to know the problem in the
business organisation (Freer, Yoxall and Burnett, 2018). As the food service industry
is facing issues Every workplace has issues so the first step is to identify the cause and
then its solution so that the employees are evaluated on the regular basis. If the
problem is not identified on the right time. The issue can impact the business in the

long term it is necessary to measure the performance of the employees in order to
achieve the goal of the organisation,.
 Benchmarking- Wine Workshop & Kitchen South Kensington can use this tool as
an management alternatives to measure the performance of the employees. It involves
gathering and comparing quantitative data. This is the method considered by the
business organisation to identify the performance gaps it is basically the process of
comparing the operations of the business with the other organisations. The example of
benchmarking is drive-thru restaurant chain so that the cost id reduced and the
business organisation is able to increase the profits.
 Balanced scorecard- It is a strategic planning which can be used by the business
organisation to measure the performance of the business (Fancourt and et.al., 2018).
The organisation has a clear set of targets and goals for the employees and on that
basis the performance is evaluated. It included various aspects such as that how the
customer sees the business organisation, aligning the day to day work for the
employees. There are four aspects of balanced scorecard such as Financial, Customer,
Internal Process, and Learning and Growth.
These methods are used by the Wine Workshop & Kitchen South Kensington in
order to improve its productiveness (Fontaine and et.al., 2019). The organisation wants to
achieve more of profits for that it need to keep the track on the employees as they were not
motivated. It is important for the company to evaluate the performance of its employees so
that they are clear about their targets so that they are able to achieve on right time.
Recommendations to resolve organisational challenges applying measurements tools for
monitoring an implementation plan for improved performance
There are some recommendations which are mentioned below that helps to resolve
organisational challenges. It will also include application of measurement tools in order to
monitor the implementation plan so that a restaurant can improve performances of
employees:
 It is very important for an organisation that they should try to identifying the root
cause of problem so that they are able to understand the real challenges and find the
solution.
 In food service organisations, it is identified that they are currently facing
competition which becomes a challenge for small restaurants in order to run there is
this in the market. It is recommended to restaurant’s that they should measure and

monitoring their performances time by time such as benchmarking, balance score
card, etc.
 Taking feedback on a regular basis is also very helpful in order to improve the
performances of employees. In implementation plan, company must ensure that all
steps are effectively followed.
CONCLUSION
It can be concluded from the above discussion that management practices are important
in order to review performances of employees. This report discussed management alternative
for the improvement in performances. It also discussed implementation plan and monitoring
performances technique. In addition to this, it is also identified that companies need to make
sure about management solutions so that they can increase the productivity and performances
of employees.

References
Books and Journals:
Erkmen, E., 2019. Managing restaurant attributes for destination satisfaction: what goes
beyond food?. Administrative Sciences, 9(1), p.19.
Fancourt and et.al., 2018. It's good to share: how the HS2 rail project is managing soils,
landscape and woodland information. Quarterly Journal of Forestry, 112(4), pp.267-
271.
Fontaine and et.al., 2019. Managing common ragweed in organic agriculture. In 24e
Conférence du COLUMA: Journées internationales sur la lutte contre les mauvaises
herbes, Orleans, France, 3, 4 et 5 décembre 2019. Végéphyl–Association pour la
santé des végétaux.
Freer, B., Yoxall, T. and Burnett, F.J., 2018. Managing septoria and maintaining yield in
winter wheat through flexible fungicide programmes. In The Dundee Conference.
Crop Production in Northern Britain 2018, Dundee, UK, 27-28 February 2018 (pp.
79-84). The Association for Crop Protection in Northern Britain.
Irani and et.al., 2018. Managing food security through food waste and loss: Small data to big
data. Computers & Operations Research, 98, pp.367-383.
Ivanov, D. and Dolgui, A., 2020. Viability of intertwined supply networks: extending the
supply chain resilience angles towards survivability. A position paper motivated by
COVID-19 outbreak. International Journal of Production Research, 58(10),
pp.2904-2915.
Jankovic and et.al., 2019, September. Managing allergies in food service. In IOP Conference
Series: Earth and Environmental Science (Vol. 333, No. 1, p. 012040). IOP
Publishing.