Food Service Industry: Zizzi Restaurant Management Practices Report

This report provides a detailed analysis of food safety management within the food service industry, focusing on Zizzi restaurant as a case study. The report begins with an introduction to food safety management systems and their importance, followed by an overview of the food supply chain process, including stakeholders such as farmers, processors, distributors, retailers, and customers. The report then delves into the principles of effective procurement and sourcing processes, emphasizing transparency, accountability, and ethical practices. It further explores the application of analytical tools, such as SWOT analysis, to support management strategies. The report also examines various management practices, including inspections and customer satisfaction feedback, that contribute to successful business operations. Finally, it discusses ethical practices within Zizzi and their impact on overall business success, concluding with a review of performance review techniques. The study aims to provide insights into the complexities of food safety and management within the restaurant sector and offers recommendations for enhancing operational efficiency and customer satisfaction.

Food and safety
management

Introduction
Food safety management-
The Food Safety and Management Systems is a set of standards established to direct
and control food safety aspects. Also, referred to as FS MS, it helps the food business operators
to gain this trust of the consumers or even serve them efficiently. It is very important for all
hotels to follow rules and regulations related to food safety management. Present report will lay
emphasis on Zizzi restaurant which has been headquartered in London. Restaurant serves mainly
Italic cuisines. Present study will lay emphasis on range of different food supply chain
approaches within the food service industry. It also discusses the principle of effective
procurement and sourcing process for a food service operation. Study will also lay focus on
application of different analytical tools to support effective management strategies. Report will
also highlight different management practices that supports successful business operations in
food service organization

Table of contents
Table of Contents
Introduction......................................................................................................................................1
Table of contents..............................................................................................................................2
P1 Process of food supply chain.................................................................................................3
P2 Discuss the principles of effective procurement and sourcing processes for a food service
operation......................................................................................................................................4
P3 Analytical tools to support management strategies...............................................................5
P4 Management practices that support business operation........................................................6
P5 Discuss ethical practices in a specific food service organisation and the impact of these
practices on overall business success..........................................................................................8
P6 performance review techniques..........................................................................................9
conclusion......................................................................................................................................12
References......................................................................................................................................13
Books and Journal.....................................................................................................................13
Zwietering, M.H. and et.al., 2016. Relevance of microbial finished product testing in food
safety management. Food Control. 60. pp.31-43. ....................................................................13

P1 Process of food supply chain
A food supply chain is a process of taking food from farms to our table. This process of
food supply chain includes production, processing, distribution, consumption and disposal. The
food we eat reaches us through the food supply chain in this process there is also a reverse
direction process where we pay to retailers and then process goes on to the start. The key
stakeholders in the process of food supply chain are as follows:
1. Farmer: In this food supply process first stakeholder is farmer who raises crops on large
land for planting, caring and then harvesting of crops.((Grover, Chopra and Mosher,
2016)) These crops take time to grow as it is a natural process. Farmers took care of the
whole farm where is grow crops for all this process farmer use some machinery and use
different kinds of farm for different types of crops. Equipment and tools where farms use
high technology to grow crops with effective way. First step of the process.
2. Processor: now the second step of food supply chain farmers crops is been shared or
transported to the processing unit, in this processing unit the crops by farmers which are
raw material and these crops are sent for the processing through the machinery.
Transformation of agriculture products into food is called processing. Processing includes
many activities like grinding flour. There are two types of processing primary where food
processing is to make foods for customers edible and then secondary food for processing
turns the ingredients into food, like bread.
3. Distributor: third stage of the food supply chain process is distributing of processed food
from the processor to the distributor. Distributor plays a vital role in the between
manufacturers and operation of process((Zwietering and et.al., 2016)). Distributor is the
person who transport the processed unit form the processor to the retailers in the market.
Distributes as stakeholders in the food supply chain they create value added packages that
complement companies product which offers them a scope. From the processing unit the
materials are made on a frequent basis in large batches and shipments then they create
small units of processed product and package them in to the small unites according to the
shape and size of business. These units being transported to the big and small retailer.
4. Retailers: retailers are the person who holds all the material which is transported by the
distributors here retailers plays an impactful role in the market who provides the product
to the end users which are also known as consumers. Retailers actions are the most

influential actions which effect the outcomes of the company's product sale. Retailers
offers the huge range of products in small and large both way of packaged of product.
Retailers also made a link between wholesalers and manufactures and the customers of
the product. Retailers sell goods in small quantities to the end users for there personal
use.
5. Customers: the last step of the food supply chain process and the most effective
stakeholders of the process are customers. Customers are the end users of the product or
customers are the end users in the supply chain process. The demand of any product is
generated from the customers and then this demand starts whole process. Customers hold
a large part of the stakes of company in the food supply chain. Customer key figures is
the needs of customers and opinions may destroy and affect the suppliers decisions
buyers make. On demand base of the customer the process took a start and the start of the
customer is started from the farmer the whole process run and this process remain
continues.
P2 Discuss the principles of effective procurement and sourcing processes for a food service
operation.
Procurement is a process of obtaining and acquiring any goods service or equipment to
achieve goals and objectives.((Jayasinghe, 2016)) Procurement management help every
organisation for effective use of their goods and services for their profit making. Procurement
management provides profit opportunities for the companies a sound and effective management
policies helps companies to earn profit an strong supply chain of the companies and plan a
effective corporate strategy for achieving objectives procurement management emphasis over the
quality management manage demand to earn profit maintain a demand at minimum so the goods
and services of the business operate efficiently.
Encourage innovation
Encourage innovation in an organisation for the effective procurement of the materials develop
an effective supply chain to develop a competitive market use procurement management for the
effective outcome.
Transparency

Transparency means providing all information regarding use of the goods and services and
provide information to store managers about the procurement.
Accountability
Accountability means the each and every think must be recorded the process of the product
formation and the results and payment on formation must be accountable.
Responsibility
Responsibility means all the process of the procurement conducted carefully and with help of
procurement rules and regulation and the decisions regarding procurement must be independent
and taken on the basis of the objective
Fair chance
The procurement must be competitive gives equal chance to every goods providers and conduct a
competition between effective goods providers fair and non discriminative treatment is given to
each and every goods providers
The procurement plan must be effective according to the plan that helps in achieving the
objectives of the organisation and efficient use of the goods and services and procure effectively
according to companies plans and on time. Procurement is just not purchasing of goods and
services aims to utilise all the material available minimize the cost of the production initiate CSR
activities innovation on the product initiates growth in new market.(De Boeck and et.al., 2016)
A sourcing process for food service operation an effective supply chain play an important role in
development of the competitive advantage for the companies if supply chain is effective and a
supplier is effective can develop a value for the money of your product which means efficiency
and effectiveness of the product to the consumer make a list of supplier which provide you the
range of the supplier and choice to choose the best supplier provide after sales services to the
customers so that the customers are attracted towards your organisation.
P3 Analytical tools to support management strategies
Zizzi is a chain of Italian food restaurants which is situated in united kingdom and Ireland
it was in London serving food from 20 years.(Koutsoumanis and Aspridou, 2016)Restaurants
about the SWOT analysis of zizzi to support management strategies.
1. Strengths – zizzi is the famous restaurants in London serving some exceptionally good
Italian food to public have some strengths like they have some exquisite exterior which

attracts the most of the public to at least have one look. With some good exterior zizzi
have some basic price tag for public. Competitive market around the London is intense
because everywhere in London serving food with some special qualities. About zizzi
services style it is very new and special in the area.(Lahou and et.al., 2015) They offer the
Italian food which is now rated the best by the customers. As they are serving from past
20 years so they have good relationship status with their customers so their brand image
help them to gain more customers.
2. Weaknesses- zizzi's also have some weaknesses as per the customers review their are
some loopholes stand out for the restaurant which becomes their weaknesses. They have
some issues with the coffee standards. In these days where internet and social media is
very important so this is where zizzi have less interaction with customers through
Instagram and Facebook they use these platform just for their identity.
3. Opportunities- zizzi rated as among the oldest restaurants in the London market so they
are now the well known restaurants in the market so they have the opportunity to build
more branches or more restaurants in the market of London where they can capture more
market.
4. Threats: sales up for zizzi but when it comes to cost cut they have some issues.
Competition of zizzi increase and customers cut from zizzi. Also, the London bridge,
tower of London and convent garden rise up and have moved to the nearby places of
zizzi. The operating cost of zizzi is increase as impact of competition rise. London bridge
which is a competition for the zizzi has now lowered their prices on some food items.
(Rajkovic and et.al., 2017) As from last 20 years zizzi restaurants has used the old
techniques to serve so as now their competition rise so they loose customers.
P4 Management practices that support business operation
Management practices refers to a process which includes that managers working methods
and innovations that managers used to improvise the efficient and effective system.(Ababio and
Lovatt, 2015) Management practices are as follows-:
Inspection- as monitoring and evaluations tools like inspections in workplace help to record for
corrective actions. Inspection is the process where one recognised member of the organisation

check and search for the loopholes in the organisation and find some better solutions for the
errors.
Consumer satisfaction feedback- As we all know that consumer is the main person or the king in
the market so everyone emphasises on the customer so the customer feedback is very necessary
to know that what are the changes that organisation is to make for the customer satisfaction.
(Kumar and et.al., 2017) A customer satisfaction feedback is the instrument that helps the
organisation to measure that their customers is satisfied or not and if they are not satisfied with
the organisation what points or what things that doesn't satisfied them and if they like the
organization product or services. In hospitality industry it is used very often to ensure that
customers are happy or sad with anything related to them. In customer satisfaction feedback
form where several questions are asked in these questions. They give feedback form at the end
when customer is paying bill and asked to fill it. On the bases of consumers experience at the
organisation like they asked ambience of the restaurants how much they like the interior of the
hotel, restaurants and rate it on the scale of 1 to 10. Freshness of the restaurant they can also
write a review on the feedback paper scale of very poor, poor, fair, good, excellent. Response
time of the staff that when they ordered the food in the restaurants how much time is taken by the
staff and reaction of the staff on the customer order. Also mention that politeness of the staff how
kind when they talk. Interior hygiene of the restaurants. They also asked about the food how
much they like the food and if they want any changes in the food or any comment or appreciation
to the chef of the restaurants of the chef.
Environmental health checks and audits: environmental health checks ensures that a restaurant's
well designed food safety management is safe for customers or not. Restaurant has to
demonstrate that they have clear processes. Staff must be well trained and up to date they must
qualified In the hotel management or whatever they required. Restaurants should ensure that they
have well and clear records.
Mystery guest- is a guest is an unknown guest who has come for the reality of the restaurant and
mark the loopholes from the restaurant.

P5 Discuss ethical practices in a specific food service organisation and the impact of these
practices on overall business success.
The food service organisation have to play many ethical practices for the development
and proper working of the organisation in the market.
CSR activities
Corporate social responsibilities are those which are played by each and every restaurant
for the effective impact over their organisation they can make their product eco friendly without
use of the plastic and hazardous product which effects nature of the society. The CSR the effect
of the restaurant over the economic social and environmental factors of the society have to
contribute positively with their product over the society, treat their employees ethical with all
labour laws fair remuneration to them to be responsible towards the society they have to earn
money and that part to be used in welfare of the society. The restaurant has to reduce their waste
more emphasis over the recycling of the product reduce their use of energy show the social
concern towards the people who are suffering from diseases and issues like earthquakes increase
the participation in the welfare of the local people and society.(Nanyunja and et.al., 2016) The
CSR approaches that helps the restaurants to initiate their responsibilities philanthropic approach
this approach of csr nowadays used by every company this approach helps in benefit of both
society and for the business it helps company's to achieve their objectives and their concern
towards the society. Community approach this approach shows the concern of the restaurants
towards the society helps in solving the environmental issues of the society the community
means the activities towards the suppliers, employees ,environment, stakeholders. Creating
shared value approach in this approach the restaurants and food companies has to show their
concern by investing education, health of the society and creating opportunities for them work
over the social welfare
Use of ethical alliances
There are various ethical practices are done by the restaurants such as fair trade like transparency
over the trade provide equity towards the welfare of the society fair and true value of product to
the customers. Provide organic products to the customers for their healthcare and show your
cocern towards the society and nature. Fair amount of the goods to be given to the supplier and

equal opportunities are given to each one of them. Transparency of practices means proper
information are given about the use of goods and services to the store managers.
Impact of ethical practices
If the restaurant are not pay attention towards the CSR then it affects the stakeholders of the
business this includes employees, unions ans public if the CSR activities are not taken seriously
by restaurants then it will affect the performance of their business and impact over the reputation
of the business so the restaurants have to work ethically are towards the development of the
society. CSR activities of the restaurants effects the working of the staff Improving these
activities helps restaurant to develop behaviour and build relations of employees if they know
that their organisation is working towards the welfare of the society then they work effectively
towards the organisational objectives this will increase the innovation in the employees attract
the employees towards the culture of the company.(Unnevehr and Hoffmann, 2015) Taking a
effective part in the CSR activities helps the organisation to develop their image in the market it
helps the restaurants to play in long run social concern strengthen the power of the restaurants
because large number of customer will engage towards the organisation.
P6 performance review techniques
Benchmarking- is performance review techniques to review up the performance of the
organization .(Manning 2017) Measurement of the performance of the company's product and
services from there competitors considered to be the best in the industry.(Unnevehr, 2015)
Bentchmarking is a direct comparison
Of a product , service and method with the competitors to competitors is called as
Bentchmarking. There are few types of Benchmarking are as follows:
internal bentchmarking – is a comparison of business process to a same process inside of the
organization
Competitive bentchmarking- is a competitor to competitor comparison of a product or services.
Functional Bentchmarking- is a comparison between similar practices with in the similar
function in the organization.
Balanced scorecards- it is a strategy performance tool which is managed by managers in the
restaurants and hotels to keep track records of the employee's execution am moniker their

activity and consequences from theses activities is called as balanced scorecards. It is a
performance indicator while operating any restaurant managers need to pay attention on the
problems in the restaurant and this need to be solved. From the financial point of view increase
in the per order on per customer revenue, per set hour.
Hoshin karni model- it is a performance evaluation and review technique which have 7 steps are
as follows:
Establishing organisation vision: to serve the customers and gain their trust and satisfaction
Developing breakthrough objectives are that improvements in the organizations which is
required to do.
Develop annual objectives setting a target which is needs to be achieve and with developing
annually targets for the organization
Deploy annual objective target which may give the breakthrough to the organization which help
them to grow in convert them into workable targets. there is a hoshin target matrix.
Implement annual objectives this is the most appropriate problem solving approach.
Monthly review on the daily or weekly targets which was set and if targets did not meet then
what are the measurement is taken.
Annual review at the end of the cycle that shows that how far ahead or behind organization is
against the stated objectives.
P7 improve performances, an implementation plan
Seven c's of the implementation model
clarity- in the first point of the seven c's implementation model says that implementation plan's
quality is clarity the information should be clear and perfect if information is now cleared than it
may creates chaos in the organization. If in restaurant the order from customer is taken for the
food message to the chef is not clear by the waiter then the order will be wrong and it may create
misunderstanding.
Communication- is a key term in every organization if a communication is not effective between
staff of the organization so there will be misunderstanding and this will lead to problem so better
communication is the need for every staff for there better future and effective flow in the market
Change at times every business required changes in selected time. In every organization there is
a challenge faced by those if the change is in the nature of the employees is the main fear of the

organiastion, don't respond well to change when the new technology, software is introduced in
the company so it is hard to learn or adapt for the employees
criteria is the area where implementation other important measure of an implementation, the over
of the business process and so on.
Checklist keeping criteria is in the mind checklist it maintained an outline for activities and time
frames. A summary is to be made for the resources and infrastructure requirements. There is an
outlaying for the quality control and control measures.(Panghal and et.al., 2018) Outline of
potential risk involved in every step and the actions needed to mitigate them.
Call on help in the organization is provided by the manager for the customers for positive
implementations on the time on the budget.

conclusion
From the above study it has been summarized that it is very necessary for restaurants to
follow food safety management. This has provided supported to organization in growing. It has
also made consumer loyalty as products which are being supplied are of high quality. This has
also attracted more consumers towards them. Restaurants like Zizzi has been able to gain
competitive advantage because of it. It has helped firm in increasing their operational efficiency.
It has also been analyzed that company has followed principles of food management system. It
has firm in achieving their operational goals and objectives. It has helped firm in growing. This
has also helped them in making employees more efficient. In this project all the implementation
plan for improving organization performance with comparison between the actual and standard
plan. Food services quality monitoring and control process. And also evaluation tools like
mystery guest, inspection, environmental health checks in restaurants. With problem solving
techniques.

References
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