Food Service Management Report: Business Development Planning

This report delves into the core aspects of food service management, providing a comprehensive overview of essential techniques and strategies. It begins with an introduction to food service management, outlining the responsibilities of food service managers in restaurants and cafes. The report then explores performance review techniques, highlighting the importance of consumer feedback and quality control procedures. It further examines monitoring and evaluation tools, such as standard operating procedures (SOPs), and recommends various management alternatives, including balance scorecards and benchmarking, to improve performance. An implementation plan, based on the Seven C's framework (Clarity, Communication, Change management, Criteria, Checklist, Call on help, Select effective provider), is also presented. The report concludes by emphasizing the importance of ethical practices for business growth and success in the food service industry, referencing key academic sources. The report analyzes Nando's as a case study.

Food Service Management

Table of Content
 Introduction
 Performance review techniques
 Monitoring and evaluation tools
 Recommend and produce management alternatives
 Implementation plan:
 Conclusion
 References

Introduction
Food service management is considered as the manner of managing
food as well as services within restaurant or cafe. This is handled by the
manager of food service who are responsible for its daily operations and
another set up that offers and develop foods as well as beverages. They guide
its staff for facilitating satisfaction to consumers through rendering them with
experiences of dining as well as handling whole operations and practices to
gain more profitability.

Performance review techniques
Performance review techniques is considered as the systematized
evaluation of business performance for their development and success at
market area in effective way. The various management practices into food
service operation that is utilised through Nando's are discussed below:
 Considering consumer feedback of satisfaction
 Food service quality monitoring and control procedures

Monitoring and evaluation tools
The several types of monitoring as well as controlling techniques
which may be utilised through firm to observe overall practices and assess
them. These techniques consist environmental health checks, audits as well as
inspection that assists in effectiveness of business. The monitoring and
evaluation techniques utilised through Nando’s are explained below:
 Standard operating procedures(SOP)

Recommend and management alternatives
The business has to perform changes into its plan for developing its performance. These
plans are developed after investigation, observing as well as assessment of business
practices as well as operations. So, management alternative and implementation plan are
discussed below:
Management Alternatives:
The food service company have to develop management alternatives for performance
improvement which are discussed below:
 Balance Scorecards
 Benchmarking

Implementation plan
The implementation plan that is formulated through Nando's restaurant are
mentioned below:
Seven C's implementation: This aids to implement action plan which consists 7C's that are:
 Clarity
 Communication
 Change management
 Criteria

Continue..
 Check list
 Call on help
 Select effective provider

Conclusion
As per the above presentation, it has been concluded that foods
service management is essential into food and service sector as this assists to
perform their operations and practices effectively and efficiently. For
operating the business in effective way, tools and techniques have to comply
efficaciously. In addition to the ethical practices aids food organisation for
their business growth and success.

References
 Sloan, P., Legrand, W. and Hindley, C. eds., 2015. The Routledge
handbook of sustainable food and gastronomy. Routledge.
 Thomas-Francois and et. al., 2017. Service-oriented, sustainable, local
food value chain–A case.

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