Detailed Food Safety Management Report: ZIZZI Restaurant Analysis

This report provides a comprehensive analysis of food safety management within ZIZZI Restaurants, an Italian restaurant established in 1999. The report examines various aspects, including different food supply chain approaches such as fine dining, pop-up services, and events, and explores principles of effective procurement and sourcing processes. It applies analytical tools like SWOT and Porter's 4 Corners to support effective management strategies. The report also delves into different management practices that support successful business operations, ethical practices in food service, and their impact on business success. Furthermore, it assesses management practices within ZIZZI, using performance review techniques to recommend management alternatives and an implementation plan for improved performance, addressing organizational challenges and justifying recommendations with measurement tools.

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................4
TASK 1............................................................................................................................................4
P1: Examine a range of different food supply chain approaches within the food service
industry........................................................................................................................................4
P2: Principles of effective procurement and sourcing processes for a food service operation...5
M1: Range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness..........................................................................................6
TASK 2............................................................................................................................................6
P3: Application of different analytical tools to support effective management strategies..........6
P4: Different management practices that support successful business operations in food
service.........................................................................................................................................8
M2 Evaluate management tools and practices that can support successful business operations
in food service.............................................................................................................................9
D1 Provide valid and justified recommendations to support management practices and
strategies that enhance effective business operations ................................................................9
TASK 3..........................................................................................................................................10
P5: Ethical practices in food service and impact of these practices on overall business success.
...................................................................................................................................................10
M3 ,D2 :Various ethical practices in food service and impact it has on the overall business
success.......................................................................................................................................10
TASK 4..........................................................................................................................................11
P6: Assess management practices within a specific food service operation, using a range of
performance review techniques.................................................................................................11
P7: Recommend and produce management alternatives to improve performances, including an
implementation plan..................................................................................................................12
M4: Devise appropriate management solutions to address shortcomings within a specific food
service operation, using a range of management tools and performance review techniques....13
D3: Justify recommendations to resolve organisational challenges applying measurement
tools for monitoring an implementation plan for improved performance within a given food

service organisation...................................................................................................................13
CONCLUSION..............................................................................................................................14
REFERENCES..............................................................................................................................15

INTRODUCTION
Food safety management is mainly concerned with the system of identifying and
controlling all the foods hazards at all the different stages of foods from its purchasing of
ingredient to its supply. Managing foods is the crucial part performed within the business as this
assist them in decreasing the risk associated with the foods and its consumption. This assignment
is prepared on the chosen association that is “ZIZZI Restaurants” which is an Italian restaurant
established in the year 1999. the business of ZIZZI restaurants was commenced with the aim to
serves people with better quality of food items so that the customers can get full satisfaction as
per their needs(Zizzi Restaurant. 2019). The study also cover various topics such as different
approaches of food chain along with diversified principles consisting services operations. At,
last it also explains about the use of different tools and techniques in order to manage and aid
strategies.
TASK 1
P1: Examine a range of different food supply chain approaches within the food service industry.
Food supply chain industry is considered to be the most broader and wider as it involves
different procedure starting from its initial stage that is arrangement of ingredients,preparation
and serving of the items to the potential customers. Food supply industry must ensure that they
serves their customers with the better and healthy food products with the maintenance of
appropriate hygiene level. In order to maintain each and every aspects of the food supply
industry various approaches have been given which are mentioned beneath:
Fine Dining: This approach to the food supply chain is major as this style of serving food
involves eating which usually takes place within the pricey restaurants where the foods is served
to the people in the best formal manner. This will support the food service industry of the UK
economy in their gaining of higher profits.
Pop up Food Services- These are the outlets which are run-ned privately from home,
former factories on the temporary basis during a festive. This approach within the food service
industry is most essential for the younger chefs whose skills are still underutilised as through pop
up food services they can easily show case their talents and provides customers of UK with the
best quality of food items(Hall, Timothy and Duval, 2012).

Conference and Events: Conference and events are the most common source for their
higher profits earning of the food service industry. In UK, most of the meetings and conferences
are being conducted within hotels where they charge higher amount of money which helps to
generate more revenue for food service industry. The person who holds superior position in the
events are the stakeholders, managers and the guest arriving. In order to attain profits in the best
possible manner the manager within the hotels ensures that the guest are being served wither
better foods and services.
Theme Food Services- Theme food services within the food serving industry plays a
essential role as it allow the hotels in creating their restaurant attractive in such a manner so that
the diners arriving to the hotels get attracted and creates memorable experience by getting served
with the better foods items. In this the power to generate the revenue in extreme amount is
depended upon the planning and strategies which have been formulated by the manager for the
success of the hotel within the Hotel industry(Bumbudsanpharoke and Ko, 2015).
P2: Principles of effective procurement and sourcing processes for a food service operation.
Procurement is the term which is refers to as the acquiring, identifying the foods and
services in the most effective manner so that the exact needs and demands of the customers can
be satisfied. This is also coined as the procedure which involves the decision of buying a
commodity at the time of scarcity. There are finite number of principles which are associated to
the procurement of food service operations such as:
Supplier Credibility Checks: This factors is vital as this keeps an eye on how good the
relationship with the supplier is maintained and how trustful for the supplier a customers is so
that the items which the customers buys on the credit note can be checked. This will enable the
business of ZIZZI restaurants to checks their suppliers and their creditability so that business can
operate their execution for a long lasting period.
Approved Suppliers List: Approved supplier list is mainly concerned with the approval
of the supplier for operation the business in a successful manner. In this the business of ZIZZI
restaurant must focus on the analysing of the supplier to buy the items on the basis of their past
performance, financial stability etc. so that the procurement of the items from the approved
suppliers can be done at effective as well as reasonable prices.

Sourcing is also known as the procurement process where it is identified that who will be
the most effective supplier for the goods and services. There are various principles which are
associated with the sourcing of food service operation such as :
Value of Money: Value of money for any of the business plays a essential role as it it
refereed to as the purchasing power of the customers. For this purpose it is necessary for the
business of ZIZZI restaurants to identify what exactly the customers wants and how much their
willingness is there to consume the products so that the business can serve the customer as per
their value of money in a better way(Mensah and Julien, 2011).
Aftersales services and warrantee: Every business wants to success in the market place
for this it is very essential for them to consider this factor. In context to ZIZZI restaurants the
manager must focus on gathering the information about the quality of their their foods and
service through a feedback form so that the manager of ZIZZI can easily identify the areas where
they are lacking and provides a customer with the assurance that next time when that will come
they will be served with the best. After sales services and warrantee will also help the business to
beat their competitors by gaining an advantage over rivalry.
M1: Range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness
In order to increase the revenue the business of ZIZZI restaurants must focus on the
factor of different food chain supply approaches and procurement process. As this will enable the
business in identifying in advance about the requirement of the customers and will assist them in
structuring, designing and preparing the food accordingly so that their customers gets full
satisfaction. Therefore implementation of these approaches and procurement tools will leads the
business to higher profit margin along with increments in their overall productivity.
TASK 2
P3: Application of different analytical tools to support effective management strategies.
The firm here will focus on the use of different tools and tactics so that the business can
easily get over their issues and conflicts. In order to do so the manager will focus on the Tools of
SWOT analysis where they can easily identify their strength, weakness, opportunity and threats
which they can face from the extreme competition in the market place(Bilska and Kowalski,
2014).

SWOT analysis:
Strength Weakness
 ZIZZI restaurants has a strength that is
its highly skilled and knowledgable
staff who are trained enough to full fill
their customers expectation by
identifying it in the most effective
manner.
 The ZIZZI restaurant fosters a
weakness that is a low service of
serving their customers due to which
the firm overall productivity is also
lowered.
Opportunity Threat
 The business of ZIZZI restaurants have
the opportunity to cover the larger
market section by introducing their new
brand of the Organic foods and
services.
 Huge market competition can be a
Threat for the business as the rivals
firm operating their Restaurant by
offering reasonable prices can lead the
business of ZIZZI to decrement.
Porters 4 Corners: This model is mainly concerned with the assessment of the
competitor future business position. It is also known as the predictive tool that has been
introduced by the Michael porter in order to determine a competitors courses of actions. The
business of ZIZZI restaurants will use this tool so that they can easily understand the strategies
and tactics which their rivals firms are implementing. The 4 crucial components of this model are
as mentioned under:
Drivers: This step is concerned to be the prime and most vital step as this enables the
firm in identifying what exactly their competitor in the market will do in the next step and what
is their current market position. In this concern if the business of ZIZZI restaurant implements
these drivers within the business than they can easily compete with the rivals by determining
their rivals next strategy which they are going to adopt(Street, 2015).
Current strategies: This factor will enable the business of ZIZZI restaurants in
determining what exactly in current situation their competitors are doing and what strategies they
have use due to which they are successful in the market. In this the manager of the ZIZZI will

also look after all the aspects of the companies current pricing strategy, marketing strategy so
that the business can easily evaluate that what is to be adopt so that the firm can be as successful
as the rival firm is.
Capabilities: In this step of Porter's corner model the business of ZIZZI restaurants will
focus on what exactly the amount of strength and weakness their rivals firms fosters and what
has strengthen their business. Through this identification the manager of ZIZZI will formulate
the strategies and tactics so that if the business feels that the competitors are going to beat the
business than a corrective strategies and tactics can be used by ZIZZI to compete.
Management Assumptions: In this the business of ZIZZI will look after the plans and
strategies of their competitors and will also research about how they plan their strategies so that
it leads their business to a success level. By doing this the business can also focus on their
process and will also give more emphasis on the researching and analysation of the market so
that they can easily beat the competitors and can achieve the expected objectives and
goals(Trienekens And et. al., 2012).
P4: Different management practices that support successful business operations in food service
Various management practices which are adopted by the business of food services
industry for their supports are as mentioned beneath:
Managing Human Capital and Resources in Operations- in order to carry this within the
business the major concentration is given on the utilisation of the approach of Belbin team roles
such as :
Action Oriented Roles- This is major which consists of the shaper,complete and finisher
who will give more emphasis on the performance which is performed by the members of team so
that the improvement within the business of ZIZZI restaurant can be done in the most effective
manner and the aim of the business can be achieved within the given tenure.
People Oriented Roles- this major mainly focuses on the fulfilling of the vision and
mission which have been targeted with the establishment of the proper coordination among the
team member. In content of ZIZZI restaurant the manager will define the task focusing the
ability and skills of the members so that all the individual within the team can perform the task
for the accomplishment of goal in a collective manner(Kumar and et. al., 2017).
Though Oriented Roles- this process is the one which focuses more on the defining of
the issues and conflicts among the members of the team and the organisation so that the

correctives measure to resolve these can be taken and objective can be attained within a short
duration of time.
Property and Resource Maintenance Process- this is the best management practices which
will be implemented within the food services industry as this will enable them to control and
manage the operation of the food in the best possible manner.
Staffing and roles in Maintenance- In order to achieve the desired level of goal and
target it is essential for the manager of the ZIZZI restaurant to provides their personnel with
sufficient amount of authority and responsibility so that they can perform the task in better ways
forming their own procedure.
Food service facilities to maintain- Maintaining the quality of foods items will enable
the business of food service industry in satisfying their customers needs to the fullest by
increasing their customer loyalty and brand image(Bosona and Gebresenbet, 2013).
M2 Evaluate management tools and practices that can support successful business operations in
food service
In order to gain a competitive advantage and superior position within the market place it
is vital for the business of ZIZZI restaurant to implement all the management practices and tools
as these will enable the firm in creating their business operations in such a way which will
directly lead to the effective performance and accomplishment of the goal. Some of the
management tools and practices involves integrated tools, effective plans, strategy planning etc.
that enhance the business effectiveness.
D1 Provide valid and justified recommendations to support management practices and strategies
that enhance effective business operations
The different management practices and plan of action like, teach competition, executing
action plan, budget control etc. This is essential for the business to follow all the management
practices and tools in order to gain competitive advantage over their rivals as this will help them
in attaining their desired goals and meeting the expectation of the customers. Working with
proper guidelines with the implementation of the strategies will also help the firm in increasing
their business overall productivity and affectivity.

TASK 3
P5: Ethical practices in food service and impact of these practices on overall business success.
CSR implementation within the business will enable the firm to have their own regulation
and working procedure so that the goal of the firm can be achieved within a short span of time.
Through the adoption of CSR within the business the manager of ZIZZI restaurants can also
reduces their level of work stress and conflicts so that the objectives can be achieved and can
lead the market by gaining a higher position(Boqvist, Söderqvist and Vågsholm, 2018). Some
pointer have been mentioned beneath associated with the concept of CSR which is implemented
and adopted by the ZIZZI restaurants are:
Conduct fair trade- Conducting fair trade is the most important factor which must be
taken in consideration by the manager of the ZIZZI restaurant as this will allow them to operate
their business in a effective manner involving their stakeholders so that the business can have
their long lasting impression in the competitive market.
Produce organic material- operating a business in the organic foods will also enable
the manager of the ZIZZI restaurant to improve their customer base and profit margin.
Thus, these CSR practices will enables the business to be accountable to their stakeholder
so that the decision taken by the stakeholder will assist the business in sustaining into the market
for a long period of time(Bumbudsanpharoke and Ko, 2015). Along with this these activities of
CSR will also support the association through different ways which are as given below:
Enhances the chance of staff retention: through the adoption of CSR the business can
easily retain their staff as here the focus will be on both organisations goal and personal goal will
be given through which the employee will retain in the business and will also enhance the
goodwill of the ZIZZI restaurants.
Enhance brand strength- Adoption of each and every business culture and ethics will
allow the business of ZIZZI restaurants to strengthen their business customer base and survival
chances due to which the brand image of the firm will also be increased.
M3 ,D2 :Various ethical practices in food service and impact it has on the overall business
success
Following each and every ethical practices will aid the business in increasing in overall
productivity and customers relation. This will also foster a positive impact on the business by

allowing the firm to overcome their issues on own without any interruption. So it is vital for the
business of ZIZZI restaurants to use ethical practices as this will help them in maintaining their
survival level. Sometimes implementation of CSR activities will also leads the business towards
occurring of unessential cost and time which will impact on the generation of the profits margin
of the business(Hall, Timothy and Duval, 2012).
TASK 4
P6: Assess management practices within a specific food service operation, using a range of
performance review techniques
Performance reviewing techniques are the one which enables the firm in analysing their
personnel performance and guiding them on that basis about how to perform and what majors to
be consider on the prior notice so that the goal of the business can be achieved within the tenure.
Below mentioned are some performance review techniques that the business of ZIZZI restaurants
will implement:
Customer satisfaction feedback: In order to review that the customer is satisfied with
the food services the business of ZIZZI restaurant will focus on the adoption of the feedback
system. Where they will collect the feedback from the customers regarding their food quality and
service and will identify where they are lacking as per the customers requirement. So that the
business can deal with the feedback and servers the customers with the better quality as per their
wants(Liu and Niyongira, 2017).
Food service quality monitoring and control process: This stage is crucial as this will
enable the manager of ZIZZI in monitoring their food from its initial level that is acquiring of
raw material to the delivering of foods to the customers so that any issue arising in between can
be resolved and the satisfaction to the customers can be rendered as per the quality of their
desire. Monitoring and control process will also reduce their cost of wastage and operations.
Standard Operating Procedures (SOP): SOP is concerned with the process of guiding
the staff at each and every level of their performances so that the goal of the business can be
achieved within the given time by maintaining the higher position in the market place.

P7: Recommend and produce management alternatives to improve performances, including an
implementation plan.
Every organisation has to face number of challenges which doing business as they have
to deal with changes in technologies, legislation and even competition. In order to come up with
this challenges, it is important for company that they should form secondary plan as it will be
give them the idea the idea that how they can compete within the market. The alternative plans
which organisation can look for are explained below:
Management Alternatives
Benchmarking- It is defined as the process which is used by organisation in order to
find the actual performance of company. Here, organisation get the option to compare
themselves wit similar form of business organisation which is performing well within the similar
market. In context of ZIZZI restaurant, they can take number of advantage from this source
because it will give them the idea that how they can improve their performance with the help of
additional skills and talent. Also, it will support them to compete with similar form of
organisation(Nychas, Panagou and Mohareb, 2016).
Recruitment and Talent Management- While recruitment process is conducted within
the company, it is necessary for the HR team that they must choose the best candidate who can
give their best for organisation for attaining the goals of a company. While talking about ZIZZI
restaurant, they are needed to understand that if they want to improve their performance within
the market, then they should have those candidate who are talented and able to catch the things
which can be profitable for organisation.
Implementation Plan
Seven C's of Implementation- Whenever organisation implement 7C's they are able to
take various types of benefits and it has been explained below:
Clarity- The most important work for the top level management of ZIZZI restaurant is to
commence suitable plans & policies which can be understood by everyone.
Communication- It is important to note for ZIZZI restaurant they every employees must
be able to do qualitative communication as it helps to bring positive changes.
Change Management- In this, management is needed to understand that they can
accomplish their goal if they can be able to bring changes according to the situation(Aung and
Chang, 2014).