Food Service Business Development: Planning, Ethics, and Analysis

This report provides a business development plan for a food service operation, focusing on The Park Room restaurant. It investigates different food supply chain approaches, highlighting key stakeholders and discussing direct and indirect approaches. The report also examines principles of effective procurement and sourcing processes, including specification, market assessment, negotiation, and contracts. Analytical tools such as SWOT analysis and Porter's Five Forces are applied to support effective management strategies. Furthermore, the report evaluates different management practices, including quality control and customer feedback mechanisms, and critically analyzes ethical practices within the chosen organization. Finally, the report offers justified recommendations to enhance management practices and strategies for effective business operations, with an emphasis on ethical considerations.

Business Development
Planning in Food Service
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Table of Contents
Part 1................................................................................................................................................3
Introduction......................................................................................................................................3
Main Body.......................................................................................................................................3
Different food supply chain approaches within the food service industry, highlighting critical
stakeholders in the process ....................................................................................................3
Principles of effective procurement and sourcing processes for a food service operation....4
Analyse a range of different food supply chain approaches and procurement strategies......6
Assess the application of different analytical tools to support effective management strategies
................................................................................................................................................6
Evaluate different management practices...............................................................................8
Critically evaluate management tools and practices that can support successful business
operations...............................................................................................................................9
Provide valid and justified recommendations to support management practices and strategies
that enhance effective business operations.............................................................................9
Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices .................................................................................................................................9
Analyse various ethical practices in chosen food service organisation................................10
Critically analyse various ethical practices in specific food service organisation ..............10
Conclusion.....................................................................................................................................11
References .....................................................................................................................................12
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Part 1
Introduction
Food service management is the art to provide the food and beverages scientifically to a
large number of people in a cost effective ways. This system is helpful for the organisation to
manage the effective platform and serve in an effective and operating costs. The chosen
restaurant for the completing this project is The Park Room, restaurant that provides one of the
inspired and elegant lounge, for enriching the number of elements in an effective ways (Arasli
and et. al., 2017). The Park Room serve the different offered related to coffee, tea, juices and
milkshake throughout the day. Further, stylish setting for the growth of evening vintage and
classic cocktails are related to effective growth to the different botanical gardens. This reports
include the investigation on sourcing and procurement process, evaluation of the management
practices and in last exploring different challenges and importance for using ethical consideration
to be used by the restaurant for enhancing their performance are explained.
Main Body
Different food supply chain approaches within the food service industry, highlighting critical
stakeholders in the process
Within the restaurant the different food supply chain is able to analyse the approaches
and can be used for the growth of the organisation. It will be helpful for considering food supply
chain in an effective manner. There are different food supply chain approaches which are
associated with different customers growth and progress. The main element of the food supply
chains are farmers, processors, transportation and storage and in last the consumers. All of these
are helpful for setting effective techniques and growth in addressing major challenges to work in
an effective time period (Assaker, Connor and El-Haddad, 2020).
Approaches for food supply chain
 Different approaches to use effective food supply chain is basically related to the longer
and shorter period. As if the elements increased then the supply chain increase or vice-
versa.
 Another approach is to use with direct and indirect approaches that would be helpful for
supplying effective strategies and mange the basic approach for the growth and
procurement in managing supply chain theory.
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 Direct would minimise the price of the product and indirect approach would increase the
price of the products in different and effective manners.
 In the restaurant, the customer, suppliers and farmers are the direct stakeholders who are
providing a valuable treatment to work and manage in an effective tools to address the
issue and applied in an effective time period (Canziani and et. al., 2016). All of these are
associated with the stakeholders who are associated with the management services in the
both direct and indirect process.
Food service context:
There are different food services which are provided by the hotel management in the
market, some of them are related to provide the diversity in the different food ranges. That will
be helpful for using major fine dining, casual dining, fast food and take away options.
 Fine dining: They include different caters which are helpful for upscale the process and
provide the highest quality of the products in an effective manners. This is related to
provide effective services at the restaurants and make straight information in an effective
manners.
 Pop-up services: These are related to restaurants, bars and stands for allowing the major
role and services in an effective services (Cha and Borchgrevink, 2019).
 Take Away: This is the service which are become popular after the covid-19 pandemic.
This allow the customer for ordering the food and take that to their desired place or order
online and use the service of restaurants at their home.
The park room is providing the fine dining services which are helpful for analysing
systematic changes and make progress at workplace in an effective manners. It will be helpful
for considering different benefits to serve their customers in high quality of food with good
examine service.
Principles of effective procurement and sourcing processes for a food service operation
Procurement process
This is the process of purchasing goods and services and it may be related to the business
spending and management process. This is basically related to the growth to make preparation,
solicitation and the different payment processing that are related to the management process of
the company. Some of the major principles for using effective procurement are related to define
below:
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 Identification of goods and services: The requirement of the hotel is beneficial for
analysing the identification and make systematic goods and services in an effective
manners. The park room provide different challenges that are helpful for gain appropriate
profit by providing effective goods-service.
 Exploring and selecting the need of suppliers: This will be helpful for make effective
management process and able to get effective suppliers with a high process and
management process (Chen and et. al., 2016).
 Submitting the purchase requisition: This is a document that are helpful for submitting
a report to the company and make a note for ordering anything related to the internal and
external approvals in the respective firms.
 Create a order: This is the main parts of the procurement process and buying will be
happened as per the need and management for approval in the market.
 Receive invoice and order: This is related to manage different concepts and growth for
analysing the receive invoice and manage the orders in an effective period of time.
Different purchasing order, order receipts and vendor invoices are able to manage
effective process and need for the growth of the company. Pay for goods and services: With the use of accounts payable team, it will be helpful for
matching invoice and make an effective process to make up with the team and create
vendors with specified time-frame (Cheon, 2016). In last audit should be recorded in an
effective manner should be stored in the central locations.
Sourcing process:
This is the stage which comes before any of the purchase is made and involve the
location of sources to buy foods and services for the need of the company and statisfy their
customer's need. Some of the major process for sourcing is provide a specification, market
assessment, negotiation and contracts.
 Specification: This is related to reduce the total cost and try to safeguard the competitive
market at the upcoming negotiation stage in the the park room restaurant. To achieve this
the hotel choose to select the customers need, complete the market needs, exact
specification for the growth and a wining criteria to achieve the goals in an effective
manners.
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 Negotiation: During this process, the different challenges and management will be able
to analyse the systematic process and related to needed additional strategies for the long
term values and lower the pricing values. A better quality of the products and involved
systematic payment procedures in an effective time period.
Analyse a range of different food supply chain approaches and procurement strategies
There are different type of food supply chain will be effective and productive for the
growth to choose the right stages and provide the sufficient growth for analysing the market
values and identifying the approaches for ensuring the process in right manner. All would be
helpful for strategies the information and provide relatable procurement and sourcing strategies
in the chosen hotel (Choi, 2019).
Assess the application of different analytical tools to support effective management strategies
Analytical tools is refers to tools and techniques that assist an organisation in
understanding the macro and micro factors of environment that can positively or negatively
affect the business. This is helpful for analysing the major management strategies within the
restaurant and able to work with different perspective and growing techniques.
SWOT analysis: -
This will be helpful for analysing the techniques and considering their internal factors
and achieve the different decision making process for completing major techniques and growth
in the business activities (Hwang, Kim and Kim, 2019).
Strength Weakness
 The Park Room provides its customers
with an exhilarating ambience and high
quality service which attracts
customers.
 It is location at JW Marriott Grosvenor
house London, making it a prime
location to attract potential customers
looking for premium experience.
 The Park Room has a weak online
presence diminishing its brand
awareness among the customers which
reduces its competitive capabilities in
market.
 The restaurant has a limited items on its
menu reducing choice of customers
reducing their customer base.
Opportunity Threat
 The restaurant should focus on  The restaurant faces threats from
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expanding their business in order to
capture untapped market.
 It should run special offers and deals in
order to attract more customers and
increase profitability.
competitors offering similar services at
much affordable pricing.
 Rising fixed cost pose as a threat to the
restaurant as it will increase the over all
cost of functioning.
Porter's five forces
 Threat of new entrance ( High):- The restaurant faces high level of threat from new
entrances as setting up new restaurant require moderate level of investment, combined
with advance services and aggressive marketing new entrance can become a competitor
to Park Room. This will reduce market share and profitability for the restaurant.
 Threat of substitute (High):- Park Room provides high quality service at premium cost
which makes it vulnerable as various other restaurants can provide similar services at
much affordable price reducing its customer base and profits. The restaurant should focus
on reducing its prices or promote offers to attract more customers and maintain
profitability.
 Competitive rivals (Moderate):- The existing competitors pose moderate threat to the
restaurant as Park Room has established its reputation as a premium service provider in
the culinary industry which has differentiated it from majority of competitors. This has
helped the restaurant to develop a loyal customer base combined with high profits
(Filimonau and Magklaropoulou, 2020).
 Supplier bargaining power (Moderate):- The restaurant although surrounded by
various suppliers focuses on only a few for procurement of raw materials in order to
maintain constancy in their quality. In this case the supplier has a slight advantage as they
can increase the price of produce according to them forcing Park Room to increase their
cost as well. It is vital of the restaurant to maintain healthy relationship with supplier in
order to ensure smooth functioning.
 Consumer bargaining power (Low):- The consumer bargaining power is low in the
case of Park Room as they provide premium quality service that target a niche group of
customers willing to pay high prices in order to experience high quality food and
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services. This gives the restaurant a upper hand in pricing their services and increasing
their profits (Henderson, 2016).
Evaluate different management practices
There are different management practices that are use by different techniques and
methods for analysing the appropriate management practices in the hotel. It will be helpful for
analysing the situation and make effective growth to make appropriate management practices:
 Quality control: Within the restaurants, to make the aim for analysing the situation and
used effective reports to analyse the challenge and control the quality standards within
the market. In the Park Room, this is very effective tools to attract the employees and
manage the sufficient progress in an authenticate views.
 Providing training: The management team of the restaurants should be able to provide
significant growth and manage the compromise growth to the customers. It will be
helpful for the restaurants to provide training for their employees and try to achieve the
systematic growth in their management practices (Hwang, Kim and Kim 2019).
 Reduction in wastage: For the use of restaurants, they should work on the reduction of
their wastage in the different activities. That are helpful for analysing the situation and
provide the growth segment in the different food items. All is basically related to provide
different major challenges and gain competitive standards to achieve substantial growth.
 Setting the higher standards: Restaurants should ensure the successive rate and
management process in the higher standard analysis. It will be helpful for analysing the
standard and make growth for the use of productive management application in an
systematic order.
The management team of the park room, is able to use the above mentioned management
practices for completing needs and achieve the successive growth in their food service
management process. That would be helpful and analyse the major techniques to work in an
appropriate manners and achieve the success for controlling issues towards the management
process (Henderson, 2016).
Critically evaluate management tools and practices that can support successful business
operations
While applying the management tools that is SWOT and Porter's five forces is able to
analyse systematic changes and manage the appropriate growth in addressing different tools and
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practices. For the use of better understanding, there are some major challenges and growth are
used and analyse for considering the major changes and growth in the firm. It would be helpful
for different scenarios of work with successful business activities and generate the operational
activities in an effective manners (Liu and et. al., 2019). The park room, is able to manage their
basic activities and applied those management tools in an effective and appropriate ways. All of
this is beneficial for analysing the systematic process and gain the different perspective for the
team growth in the management techniques.
Provide valid and justified recommendations to support management practices and strategies that
enhance effective business operations
From the above supported management practices it can be recommended that there are
different ways which are related to effective technologies and products in an effective manners.
There are different perspective and growth which are helpful for analysing the market situation
and manage the data in an effective manner. With the help of swot analysis, the park room is able
to compare themselves with the other competitive firms. Whereas, with the use of porter's five
forces is able to analyse for having some strong points and increases their competitive base with
different scenario and platform (Maggon, and Chaudhry, 2018). All is able to analyse systematic
changes and make company's growth to make effective profitability in an systematic ways.
Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices
There are different ethical practices which are helpful for serving organisation and make
the effective impacts on the ethical practices and become successive in nature. With the help of
these factors, the company is able to analyse different practices and manage the context of the
park room and its ethical practices for getting success within the organisation.
 Provide the professional attitude: Within the restaurants it is very important to work
and manage the possibilities to applied sources and make a professional practices and
make more attractive customers in an effective time period.
 No compromise with the quality: Restaurants should not be able to applied major
sources and provide the growth in order to manage customers applicability and its
process within the market (Harrington and et. al., 2019). It would be helpful for analysing
the techniques and make growth within the market.
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 Contribution towards the society: This will be helpful for most challenging and
analysing drawbacks to ensuring the success and gain successive platform to work in an
authenticate manners.
 Charging a fair pricing policy: It will be helpful for the society to manage the data and
work in an systematic preview to analyse the data and make growth in different
personalities. It would be helpful for the most challenging and analysing techniques to
work and provide the systematic reviews in the market growth.
This is related to the respective restaurants and their effective food supply chain that are
associated to the work growth and make systematic changes in the applied sources of the food
management process.
Analyse various ethical practices in chosen food service organisation
With the use of ethical consideration and its challenges are helpful for completing various
practices in an effective and appropriate manners. The use of customers will be helpful for
analysing the techniques and make a systematic growth in addressing major ethical practices and
use for analysing the management with effective performance ability. It would be helpful for
identifying for analysing their performance (Mohsin, Rodrigues, and Brochado, 2019). To work
in the management process it manage loop holes for the growth in addressing to manage rectify
for the growth for future activities that are supported by the team members.
Critically analyse various ethical practices in specific food service organisation
This can be recommended that with the use of efficient ethical practices and management
process, it can be used and manage by the restaurant for using specific food service and
management process. There are different ways and process are needed to be analysed in an
ethical ways and used by the effective restaurants and process in an effective ways. In the Park
Room, is able to work and considered with effective process to meet out with the major
challenges to meet with the different profile and work to make effective changes in the business
outlets (Saleki, Quoquab, and Mohammad, 2020). It would be considered for the use and need
of the company to work with major challenges in order to align with task activities and grow to
work in different scenario.
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Conclusion
From the above report, it is analysed that with the help of food service management
system, for growing and managing the techniques in an effective ways. It would be helpful for
analysing the situation and work with the restaurant to work in different process activities that
are related to procurement and sorting resources. With the use of different management practices
and their strategies in respect of ethical consideration are helpful for the restaurant to work and
manage their activities in efficient manner.
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References
Books & Journals
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Hospitality Marketing & Management, 29(8). pp.934-955.
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research. International Journal of Contemporary Hospitality Management.
Cha, J. and Borchgrevink, C. P., 2019. Customers’ perceptions in value and food safety on
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Chen and et. al., 2016. Do competitive strategy effects vary across hotel industry
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