Food Service Management: Supply Chain, Ethics & Business Operations

This report provides a comprehensive analysis of food service management, focusing on Petit Potis, a French restaurant in Brighton Lanes. It explores various food supply chain approaches, including fine dining, casual dining, fast food takeaway, pop-up food services, and themed food services, highlighting critical stakeholders such as farmers, processors, customers, government authorities, and employees. The report discusses principles of effective procurement and sourcing, emphasizing fairness, value for money, international competitiveness, and client centricity. It analyzes how different food supply chain approaches and procurement strategies enhance organizational effectiveness and evaluates the application of analytical tools for effective management strategies. Furthermore, the report assesses management practices supporting successful business operations and critically evaluates ethical practices within the chosen organization, examining their impact on overall business success and providing recommendations for enhancing management practices and strategies.

Food Service
Management

Table of Contents
Introduction......................................................................................................................................3
Main Body.......................................................................................................................................3
Range of different food supply chain approaches within the food service industry,
highlighting critical stakeholders in the process....................................................................3
Discuss the principles of effective procurement and sourcing processes for a food service
operation.................................................................................................................................6
Analyse a range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness.....................................................................................7
Assess the application of different analytical tools to support effective management strategies.
................................................................................................................................................8
Evaluate different management practices that support successful business operations in food
service organisations..............................................................................................................9
Critically evaluate management tools and practices that can support successful business
operations in food service organisations..............................................................................10
Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices have on the overall business success.....................................................................11
The impact these ethical practices have on the overall business success.............................12
Analyse various ethical practices in the chosen food service organisation and the impact they
have on overall business success..........................................................................................12
Provide valid and justified recommendations to support management practices and strategies
that enhance effective business operations...........................................................................12
Critically analyse various ethical practices in specific food service organisation and their
impact on the organisation’s business objectives overall.....................................................13
Conclusion.....................................................................................................................................13
References......................................................................................................................................14

Introduction
The term food service management is defined as various techniques and procedures in
reference to providing food and beverages to the customers in a satisfactory and cost-effective
way. The process of food service management plays an essential role as it allows to sustain
various safety measures and standards for food for the purpose of providing best food and
prevent the sickness (Collings, Scullion and Caligiuri, 2018). The restaurant considered for this
report is Petit Potis. The Petit Potis is a French restaurant which is located in the Brighton Lanes
which offers delicious and refreshing food with rustic interior to meet family and friends. The
report outlines the detailed discussion about the range of different food supply chain approaches
among the food service industry. The report also projects principles of effective procurement and
also comprises of sourcing processes for a food service operation (da Cunha, 2021). Along with
it, the report demonstrates the evaluation regarding the application of the various analytical tools
for the aim of supporting effective management strategies. The strategies will also include
various management practices in order to support successful business operations. Furthermore,
the report highlights about the various ethical practices in the chosen particular company and
also involves various practices of management among a particular food service operation (Davis
and et.al., 2018).
Main Body
Range of different food supply chain approaches within the food service industry, highlighting
critical stakeholders in the process.
There are various range of food supply chain approaches which are used by Petit Potis in the
food service industry are explained below-
 Fine dining- It involves the operational approach to dining for upper-class society in
which services are delivered to clients in a professional manner. A dress code and a code
of conduct are part of this form of food service. Since a long time, Petit Potis has been
giving excellent dining restaurant experiences in London City.
 Casual dining- The idea of casual dining involves providing clients with a comfortable
and healthful inside atmosphere. The services supplied at this restaurant are standard in
nature and require very little managerial attention. It is the most popular sort of restaurant
service offered in the hospitality industry in order to attract a large number of consumers.

 Fast food take away- As the names suggest, this service allows clients to make fast food
orders in order to receive quick meals. Customers take away the meal from the restaurant
and consume it at home or in their car in this approach (Davis and et.al, 2018).
 Pop up food services- These services are important for pop-up restaurants and bars that
serve unique meals to a range of customers. In this approach, a restaurant is formed
around a variety of customer-related aims and objectives. To offer a variety of guests, the
restaurant employs a high level of innovation, using the most up-to-date instruments and
techniques. Conferences and events- Whenever a company's meeting is planned, the restaurant
provide conference-based services. In the hospitality sector, events play an important role
in growing profitability and market share. A hospitality-based organization's major duty
and task is to provide packages based on events and conferences.
 Themed food services- In a restaurant, theme-based services are created especially for
the pattern of the event theme. In many cases, a company's focus on themed food services
is required in order to attract customers' attention. Themed food services are also seen as
an event-oriented approach, as they are created in accordance with the nature of the
event.
 Improve Demand forecasts- When the demands of the customers are clear then the
company can make use of inventory management. The whole process of re ordering is
based on the data collected from past demands. However, past data cannot be accurate
due to various reasons like fluctuation in demand, customers, new product or many others
(Fujii and Kondo, 2018).
 Ensure Purchasing Compliance & Save Money- Various governments have
implemented various new regulations in order to reduce the chances of fraud by
preventing the wastage. Also, the management maintain their relations with their
suppliers.
 Create a Quality and Safety Program with Partners- Various training and programmes
allow the users to have proper knowledge of various standards of food safety which are
must for any restaurant. For the purpose of improving the overall supply chain,
restaurants are required to implement food quality and safety programme.

 Direct supply chain- The direct supply chain is a chain that includes direct methods for
controlling raw material delivery. The role of supply chain management is to concentrate
on selecting direct techniques for a supply chain in an efficient manner.
 Extended supply chain- This is the most common form of supply chain used by
multinational corporations. This approach is used in the supply chain to manage large
objects and transactions. This type of instrument and approach requires professional-level
operations that are effective in resource management (Galanakis, 2021).
 Final supply chain- The majority of flow of services in the supply chain is used to find
and build final trade routes and territories, which is known to as the final supply chain. In
order to stand out from the competition, the supply chain is a critical tool for build
solutions food and service delivery.
The food supply chain's basic task is to help in the representation of procedures and
approaches from start to finish. Distribution, manufacturing, consumption, processing, and
disposal are all part of the process (Gursel and et.al., 2019). The main objective of the food
supply chain is to provide ways for customers to satisfy their requirements and desires. In the
case of Petit Potis, restaurant owners must concentrate on using a variety of strategies in order to
provide clients with items at fair costs (Hayat, Jianjun and Ali, 2022).
Food service sector, highlighting critical stakeholders in the process.
Stakeholders, which include the processor, farmers, and customers, are regarded crucial
and involved in the entire process. In terms of the food supply chain, it begins with farmers in
order to give a possible source of food. It mostly impacts farmers who employ natural items to
boost production and product quality. Food safety, processing, and preservation are all steps in
the process (Hennchen, 2019)
Heating, drying, chilling, fermentation, and a variety of other processes are used in the
preparation and preservation of food. It includes storage and transportation after the processing
step. This step also includes the removal of damaged inventories and product identification. As a
result, stakeholders should improve supply chain management by watching all operations that aid
in the modification of food before it is presented to customers.
Customers- Customers are considered as important stakeholders in the food and beverage
business who participate actively. A food and service industry-based organisation has a critical
responsibility to provide essential care to its consumers in order to boost their satisfaction. Petit

Potis is also committed to developing an efficient customer relationship management strategy to
meet various marketing goals and objectives.
 Government authorities- The government is seen as a key stakeholder in the food
service industry. In way to attain marketing goals and objectives, management must focus
on obeying all laws and regulations imposed by government agencies.
 Employees- The government is seen as a major stakeholder in the food service industry.
In order to reach marketing goals and objectives, it is important for management to focus
on complying to all laws and regulations established by government agencies.
Discuss the principles of effective procurement and sourcing processes for a food service
operation.
Customer service, menu planning, human resources, merchandising, revenue management,
training, and other words all fall under the category of food service management. Petit Potis aims
to provide healthy and high-quality food items in order to increase revenues in a simple manner.
The principles of good procurement and starting processes for the food service sector outline
specific rules and duties that help to better understand how to manage and conduct a business
activity (Hongal and Kinange, 2020). Some of the concepts that apply to the procurement
process or a food service operation are explained below-
 The values of fairness, honesty, and transparency are combined because they have
comparable qualities of goodwill and faith in transactions. Petit Potis uses this to assure
that their service is clear of bias and self-interest, and also that their clients act with
decency and honesty. It also helps that they maintain effective and healthy open
communication with their consumers.
 Best value for money, under this principle encourages a firm to give the best service and
quality products to its clients in order to properly satisfy their needs. Petit Potis' managers
will be able to guarantee that all expenses are considered within the overall cost, which
includes operating costs, installation costs, shipping costs, disposal costs, and so on, in
order to give their customers, the most value for money. It will guarantee that consumers'
advantages are maximised while limiting the negative effects of financial, operational,
and other factors.

 The next principle is successful international competitiveness, which focuses on
expressing the proper timing, quality, and price. This satisfies Petit Potis' management
that procurement should be done through competitions unless there are strong reasons to
do so.
 Another principle is client centricity, which says that all procurement activities will
continue to be performed in accordance with the contractor's and procurement officials'
current and future needs. This includes the adoption of a client service strategy in order to
maintain adequate customer orientation throughout the procurement process. Petit Potis
also must deliver efficient service to their consumers in a reasonable timeframe.
 In reference to Petit Potis, the restaurant focuses on digitising its accounting data so that
it can easily deliver its items to customers at reasonable and affordable costs. The chosen
restaurant is committed to offering high-quality products and services to its consumers in
a fair way. The restaurant's major purpose is to deliver high-quality food services so that
clients remain loyal to the business.
 The sourcing process involves the procedure of hiring and managing staff so that they
may dedicate their time and effort to the restaurant's operations.
 In relation to chosen restaurant, to attract new clients, the company focuses on
recognising their demands and delivering value, such as by adding new ways and new
flavours into the recipes. In concerns of supplier selection, the restaurant must ensure that
the best supplier is chosen in order for company operations to run smoothly.
Analyse a range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness.
From the above information about various food supply chain and procurement strategies
aids in determining that these strategies and food supply chain help in enhancing the overall
effectiveness of the chosen organisation, as well as focusing on providing the highest quality
food services to customers and increasing overall customer satisfaction. Restaurants may
increase their organisational performance by using various tactics and procurement strategies.
These methods also assist restaurants in increasing their productivity and focusing on offering
high-quality meals made with fresh ingredients (Joung, Choi and Taylor, 2018).
All of a food's activities and goals, from creation to consumption, are also included in food
supply chain methods. This method is mostly used by the country's governments to analyse the

flow of some food products or categories along the whole food supply chain. Procurement
strategies are long-term plans that enable businesses supply high-quality food on time and at a
reasonable cost. Food supply chain techniques and procurement strategies are mostly utilised by
businesses such as restaurants and cafes to provide food to their clients while ensuring correct
quality and value. This will assist Petit Potis management in increasing their effectiveness by
more effectively and efficiently serving their food to their consumers (Martin-Rios, Demen
Meier and Pasamar, 2022).
Assess the application of different analytical tools to support effective management strategies.
In order to efficiently manage numerous activities, the business organisation must focus on the
creation of various strategies. The various analytical tools that Petit Potis implements are
available and assist the restaurant in gaining a competitive advantage, as well as improving
management operations. Analytical tools are defined as tools that assist the restaurant in
understanding and determining the various environmental factors and business competitive
factors that have an impact on the organization's functioning in order to implement management
processes in a more effective and efficient manner (Moustaghfir and et.al., 2020).
Management strategies are the tools that a firm uses to successfully direct and control its
operations in order to meet its objectives and goals. It successfully incorporates appropriate
goals-setting, operational operations, and leadership techniques. SWOT analysis, Porter's model,
and other tools can help you develop effective management plans. The SWOT analysis is a
powerful technique that allows a firm to assess its strengths and weaknesses based on several
marketing forces. The SWOT analysis of Petit Potis is mentioned below-
Strength
 Strategic management
 Total quality management
Weakness
 A lack of information and innovation
operations
 A lack of expert financial management
Opportunities
 Opportunities for worldwide expansion
and growth, as well as foreign direct
investment.
Threats
 Existing competitors represent a threat,
and so do substitutes in the
marketplace.

Petit Potis also uses the following tools to support effective management strategies that is PEST
analysis which is explained below-
 Political factors- •Political factors include government-created laws and regulations that
influence how businesses operate in the economy. In order to attain various goals, it is
also necessary for the firm to focus on corporate rules and regulations. Petit Potis goes
through all of the important political aspects that are necessary for a successful business.
 Economic factors- Economic factors include factors such as inflation, deflation, and
recession rates, all of which are part of the economy. One of the most important
economic elements affecting the operation of Petit Potis restaurant is the government's
monetary policy.
 Social factors- It is essential for a company organisation to consider many social issues.
Petit Potis is able to focus on societal customs and culture while growing their business
as a result of this.
 Technology based factors- Because information and technology are rapidly evolving,
there is a great need in the hotel industry for IT-based processes. Petit Potis has engaged
IT-trained and talented personnel to assist in the growth of the company by executing
accurate and timely operations.
Evaluate different management practices that support successful business operations in food
service organisations.
There are numerous management patterns that are beneficial in the establishment of effective
company operations in the hotel sector. Petit Potis uses the following management patterns to
establish successful business operations. There are a variety of management strategies that tend
to assist overall business operations and improve an organization's success. It's also critical for
the organisation to adopt effective tools and approaches to boost overall profitability and sales.
In order to persuade clients to enjoy their meal, Petit Potis must provide discounts and
combinations on their food items and merchandise (Mu and et.al., 2019). Petit Potis' many
management approaches are described here-
 Keep up with the latest trends- In order to get a competitive edge, it is critical to stay
current with market trends and to come up with fresh, effective ideas for competing more
effectively with market competitors. Restaurants may evaluate the new system, which
improves overall performance while lowering costs.

 Autocratic management pattern- The establishment of a good and distinct management
style that aids in the fulfilment of organisational goals is part of the autocratic
management pattern. In this strategy, top-level management and the board of directors
make management choices with close monitoring. The autocratic management style
entails a professional decision-making mechanism, which aids in the expansion of a
corporation.
 Democratic management pattern- Democratic management is a primary management
pattern that entails the establishment of a key management method that allows for
appropriate judgments to be made. The growth of decision-making with the advice and
assistance of various workers is part of democratic management. Situational management pattern- The situational management pattern entails the
corporate entity's operation in accordance with the situational leadership style. It is
critical for a corporate entity to make decisions that are based on the present state of the
organisation. Measuring performance- Restaurants must also concentrate on overall performance by
providing high-quality cuisine to their consumers in order to attract new clients. It is also
vital for the chosen restaurant to implement a measuring system that will allow them to
assess how well their business is operating in terms of achieving their targeted aims and
goals.
 Create quality and safety programs with partners- The Company strives to improve the
operations of the business using this management approach. As a result, customers
typically select high-quality food that has no negative influence on their diet or health.
Critically evaluate management tools and practices that can support successful business
operations in food service organisations
In order to efficiently manage numerous activities, the business organisation must focus on the
creation of distinct strategies. The Petit Potis employs the following analytical techniques to aid
in the implementation of effective management strategies:
PEST analysis is explained below-
 Political factors- Political variables include government-created laws and regulations
that regulate how businesses operate in the economy. In order to attain various goals, it is
also necessary for the firm to concentrate on corporate rules and regulations. Petit Potis

goes through all of the important political aspects that are necessary for a successful
business.
 Economic factors- Economic variables include elements such as inflation, deflation, and
recession rates, all of which are part of the economy. One of the primary economic
aspects that influences the operation of Petit Potis restaurant is the government's
monetary policy (Oktari and et.al., 2020).
 Social factors- It is critical for a company organisation to consider many societal
variables. Petit Potis is able to focus on societal customs and culture while growing their
business as a result of this.
 Technology based factors- Because information and technology are rapidly evolving,
there is a great need in the hotel industry for IT-based processes. Petit Potis has engaged
IT-trained and talented personnel to assist in the growth of the company by conducting
precise and timely operations.
Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices have on the overall business success.
Petit Potis must adhere to appropriate ethical principles while providing meals to consumers.
Some of the ethical ideals that the indicated restaurant adheres to in order to succeed are listed
below:
 Plastic use: Petit Potis also aims to reduce food waste by providing nutritious food items
in clean packaging to its clients. Furthermore, the packaging for food goods is recyclable,
and the quantity of recycled content in their packaging is increasing, which is beneficial
to society as a whole.
 Total quality management- Total quality management is a key method that aids in
developing corporate strength. This method aids a company in developing high-quality
items for its clients. This will enable Petit Potis to give effective meal services to a
variety of consumers, resulting in increased income and a higher sales turnover ratio for
the company.
 Culture based management practices- Culture is seen as a key activity that aids in the
creation of a moral company environment. To get the best out of people, a company must
create an effective ethical corporate environment (Pandita and Ray, 2018).

 Database management system- A company's first duty and obligation is to secure the
data of its various clients. This will assist the organisation in developing and focusing on
customer base data in order to get a competitive advantage in the industry within a
specific time frame. Petit Potis safeguards client data with extreme caution and security
in order to create ethical practises.
 Treat staff equally and effectively: A company's first duty and obligation is to secure the
data of its various clients. This will assist the organisation in developing and focusing on
customer base data in order to get a competitive advantage in the industry within a
specific time frame. Petit Potis safeguards client data with extreme caution and security
in order to create ethical practises.
The impact these ethical practices have on the overall business success
Encourage staff, monitor trends, use technology to enhance operations, and implement regular
improvement techniques are some of the ways the Petit Potis might improve corporate
operations. It is critical for businesses to keep an eye on developing market trends in order to
match client needs. Companies may use marketing trends to apply such trends while also
keeping up with the latest techniques and technology. Petit Potis must also make use of
technology in order to improve business operations (Taylor, 2018). In order to increase
presentation and business competency, the specific restaurant must also use a continuous
improvement process.
Analyse various ethical practices in the chosen food service organisation and the impact they
have on overall business success
Petit Potis' ethical techniques aid in the development of a strong image as well as a brand
image, resulting in increased earnings and sales for the restaurant. It also helps organisations
achieve their goals by requiring them to use ethical practises. Ethical principles also help to limit
the harm that can be done as a result of wrongdoing. The relevant restaurant might gain long-
term devotion from customers, investors, and employees by using successful ethical measures.
Provide valid and justified recommendations to support management practices and strategies that
enhance effective business operations.
Petit Potis can use the management by objectives technique to improve an organization's
performance by using the SMART framework of goals. This will aid in the evaluation of senior

management's qualitative and quantitative output, such as managers, directors, and executives.
This will aid the organisation in monitoring and evaluating an employee's performance (Zanin,
2021).
Critically analyse various ethical practices in specific food service organisation and their impact
on the organisation’s business objectives overall.
Petit Potis' ethical techniques aid in the development of a strong image as well as a brand image,
resulting in increased earnings and sales for the restaurant. It also helps organisations achieve
their goals by requiring them to use ethical practises. Ethical principles also help to limit the
harm that can be done as a result of wrongdoing. The relevant restaurant might gain long-term
devotion from customers, investors, and employees by using successful ethical measures
(Waheed and Zhang, 2020).
Conclusion
Based on the above study, it can be concluded that the primary goal of food and beverage
services is to prepare and provide food to customers who are missing their homes. Buffets, self-
services, service style, and other sorts of food facilities are available. By implementing
appropriate procurement methods, the organisation might reduce the chance of supply chain
failure. Organizations should concentrate on producing high-quality chicken meals for their
clients in order to attract a big number of people to their brand.

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