Performance Improvement and Management Solutions for Spring Restaurant

This report provides an analysis of food and safety management practices within Spring Restaurant, a London-based establishment, focusing on enhancing its strategic plan and overall performance. It explores various performance review techniques such as self-evaluation, behavioral checklists, feedback, and critical incident methods to assess employee effectiveness, particularly within the buffet system. The report recommends management alternatives including strategic planning, setting specific and measurable goals, and rewarding employees, accompanied by an implementation plan involving task breakdown, evaluation, and time frame setting. Furthermore, it suggests management solutions to address operational shortcomings, particularly in home food delivery, through the application of human relations theory, scientific management theories, training and development, quality management, and supervision and control. The ultimate goal is to improve food quality, service delivery, and customer satisfaction, thereby strengthening Spring Restaurant's position in the competitive marketplace.

Food and Safety
Management

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY...................................................................................................................................3
Management practices within a specific food service operation, using a range of performance
review techniques........................................................................................................................3
Recommend and produce management alternatives to improve performances, including an
implementation plan....................................................................................................................3
Device appropriate management solutions to address shortcomings within a specific food
service operation, using a range of management tools and performance review techniques......3
CONCLUSION ...............................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
The business organisation in hospitality sector, should use the application of a business
plan in order to grow at the marketplace in desired way. A business entity should follow ethical
practices in order to follow business plan which is formulated at the starting of financial year. In
order to gain success at marketplace a business should take assistance of financial management
to develop business plan. In this report a detailed plan for the Spring Restaurant is taken into
consideration for understanding business planning. The Restaurant is currently situated in
London and has a major need of strategic plan and improvement. In this project, there are various
recommendations and production management alternatives in order to gain desired success at the
marketplace. This project also contains different management solutions in order overcome
various challenges that are faced by business organisations in food sector.

MAIN BODY
Management practices within a specific food service operation, using a range of performance
review techniques
In the Spring restaurant, management has decided to provide fresh Indian food to
customers of London. In order to analyse appropriate performance review techniques in this
section example of “ Buffet system” is taken into consideration. The Spring Restaurant will
mainly take help of professional chefs who will help the Restaurant to deliver perfect food. In
order to deliver best practices in the business operations the management of Spring Restaurant
will include following performance review techniques:
 Self-Evaluation- The self-evaluation is most important review technique which is used
by a person to analyse self-performance. This is the duty of a manager or employee to
self-evaluate the performance in order to establish good standards of performance. It is
most important for a person to perform self-evaluation in order to grow at the
marketplace. Employees of Spring restaurant should be honest in performing their self-
evaluation in order to establish an ethical business at the marketplace. The employees
who are effective in serving buffet system should perform their self evaluation time time
for best food serving experience.
 Behavioural checklist- Behaviour of employees is also a good indicator of performance
of the employees. In this technique Spring Restaurant will deliver best practices related to
behaviour checklist including key measures to performance management. The behaviour
of employees is essential to be maintained in an effective manner for the development of
effective relations between employee. The behaviour of employees who are indulged in
different Buffet services for Spring restaurant should be well defined in order to get
desired performance. Feedback- The feedback of employees is related to taking measures related to
development of whole business entity by making desired changes. In the improvement of
performance, the feedback plays a major role by developing employee productivity and
performance. Spring restaurant should take regular feedback form customers and
employees in order to survive at the marketplace. The Feedback approach is very much

essential for the business in order to develop healthy objectives and goals. Buffet services
employees should measure their performance in order to perform sustainable business.
 Critical Incident method- This method is especially popular in the customer
service world and allows managers to generate more global feedback about how an
employee handles issues. This model helps a company to evaluate performance of the
employees in a short period of time. The Critical incident method is also used by
Spring Restaurant to analyse performance of top and middle level employees.

Recommend and produce management alternatives to improve performances, including an
implementation plan
The improvement plan is essential to be prepared with the help of modifications that are
derived from customer's feedbacks. Spring Restaurant will take into consideration different
techniques which are helpful in developing performance of the employees to survive at the
marketplace. The various recommendations and production management alternatives for Spring
Restaurant are mentioned below:
 Planning- It is essential for the management to perform effective planning and strategy
for the growth of company. The management should develop professional strategic plan
to develop business at the marketplace. A precise planning for increasing performance of
the employees is necessary for long term business growth. Spring Restaurant will take
assistance of professional strategic management in planning for career and growth. The
management of Spring restaurant should also focus on long and short term strategic
planning in order to deliver best practices.
 Specific and measurable goals- It is essential to develop measurable goals and achieve
them in a specified time frame for sustainable growth. The goals should be specific and
measurable for the time frame in order to deliver best business practices. The formulation
of effective strategic goals in the restaurant for overall development of the business
entity.
 Rewarding the employees- It is very much essential to provide reward in monetary and
non-monetary form for the long term development of the business. Rewarding the
employees develops effective performance of the company to lead the marketplace with
competency edge. If the Spring Restaurant will reward the employees with fair
compensation to lead the marketplace.
The implementation plan is essential to be prepare by Spring Restaurant with the help of top
level management. The implementation plan is mentioned below:
 Breaking down tasks- The business organisation which is functioning at the marketplace
should divide several tasks according to the nature. It is major duty of strategic
management of Spring Restaurant to deliver best business practices by breaking major
tasks which leads to simplification.

 Evaluation- It is important for a business to develop and perform evaluation on a perfect
time to calculate the strategy related to organisation. It is very much important for Spring
Restaurant to perform effective evaluation for systematic growth of business.
 Time frame- The time frame should be set by the business entity according to demand of
the goals and objectives. The business entity should set goals and objectives for short and
long time frame and achieve them with the help of precise strategy.
Appropriate management solutions to address shortcomings within a specific food service
operation, using a range of management tools
The appropriate management solutions in order to overcome various weaknesses of the
business at the marketplace in order to establish an effective business. In order to analyse
management solutions, in this section example of home food delivery is taken into consideration
Spring Restaurant can use the following approaches to overcome issues and challenges that are
mentioned below:
 Human relations theory- The human relations theory is important for an organisation to
develop healthy relations between employees. It is compulsory for a company to deliver
best practices related to developing harmony between employees for long term growth.
The human relations theory is majorly related to developing a comprehensive strategy by
Spring Restaurant to overcome employee conflicts. The Spring restaurant will develop
healthy and desired relationships between employees in order to sustain at the
marketplace.
 Scientific management theories- It is very much crucial for Spring Restaurant to
develop operations related to scientific approach. The scientific management theory is
most important in order to gain competitive advantage by performing core operations. In
this theory there is main focus on practical functions rather than applying rule of thumb.
It is majorly important for a company to deliver best scientific practices to lead the
marketplace. In the home delivery operations of the restaurant, it is essential for the
management to set up a scientific approach for faster and systematic delivery.
 Training and development- The organisation like Spring Restaurant should provide and
deliver best training to employees for improving their performance. In the recent times, it
has been the major demand of every large company to provide training for increasing
employee productivity. It is also major role of a business to focus on time to time training

in order to achieve organisational objectives. Spring restaurant should provide regular
training to the employees who are indulged in home delivery practices for developing
global standards.
 Quality management- It should be topmost priority of every business to perform quality
management in products and services. The food which is served to the customers of
Spring restaurant should maintain effective quality in products and services. Maintaining
quality products and services should be easy for a company by the help of professional
management in order to develop global standard in food and services. In the food
delivery system, Spring restaurant should manage quality and serve hot food on time to
the customers.
 Supervision and control- The management of a company should develop effective
supervision and control over all the functions. Supervision and control is necessary for
bringing and developing systematic measures for the company. It is the main role of a
person to develop precise supervision in the activities and functions of management in
food sector for customer satisfaction. In the home delivery system, supervision will bring
effectiveness in operations of the company by increasing management and
responsibilities.

CONCLUSION
From the above stated report, it can be concluded that it is very much crucial for a
business to maintain effective and healthy operations with the help of precise business plan. It is
the most important duty of top level management in hospitality sector to execute business plan
with effectiveness to achieve organisational goals and objectives. This is the major duty of
management in the business is to take decisions with help of employees. This project also
concludes the importance of food and safety management to develop healthy food and effective
services in order to grow at the marketplace.

REFERENCES
Books and Journals
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Liu, G. and Guo, L., 2018. The quality management of food supply chain in perspective of food
safety. In Recent Developments in Data Science and Business Analytics (pp. 31-36). Springer,
Cham.
Liu, P. and Lee, Y.M., 2018. An investigation of consumers’ perception of food safety in the
rHavinga, T. and Verbruggen, P., 2017. Understanding complex governance relationships in
food safety regulation: The RIT model as a theoretical lens. The ANNALS of the American
Academy of Political and Social Science, 670(1), pp.58-77.
Rafeeque KT, M. and Sekharan N, M., 2017. Approach to the Adoption of Multiple Food Safety
Management Systems in Food Industry. Journal of Supply Chain Management Systems, 6(4).
Reyes, F.G. and Nunes, K.S., 2017. Ensuring food safety in developing and developed countries:
aspects associated with the use of veterinary drugs in fish farming in Brazil. In Global Food
Security and Wellness (pp. 49-66). Springer, New York, NY.
Yee, W.H. and Liu, P., 2021. Governance capacity and regulatory enforcement: street-level
organizations in Beijing’s food safety reform. International Review of Administrative Sciences,
p.0020852321992110.
(Ling, 2018)(Liu and Guo, 2018)( Liu and Lee, 2018)(rHavinga and Verbruggen, 2017)
(Rafeeque KT and Sekharan N, 2017)(Reyes and Nunes, 2017)(Yee and Liu, 2021)