Performance Review and Management Alternatives for KFC Food Service

This report delves into the management practices of KFC, a prominent food service operation. It begins by defining management practices and performance review techniques, emphasizing the importance of monitoring and evaluation tools, customer satisfaction feedback, and quality monitoring. The report then provides recommendations and management alternatives for KFC, including talent acquisition, benchmarking, and the balanced scorecard. An implementation plan using the 7C's model (Communication, Checklist, Clarity, Choose right employee, Criteria, Change Management, Call on help) is proposed to improve performance. The analysis highlights the significance of adapting to consumer preferences, ensuring quality service, and leveraging management alternatives to address challenges in the competitive food service market. The report emphasizes the need for effective communication, clear policies, and a focus on customer satisfaction to enhance KFC's performance and profitability.

Food Service
Management

Contents
TASK 4............................................................................................................................................1
P6 Assess management practices in a particular food service operation by using performance
review techniques........................................................................................................................1
P7 Provide some recommendations and management alternatives along with the
implementation plan....................................................................................................................2
REFERENCES................................................................................................................................4

TASK 4
P6 Assess management practices in a particular food service operation by using performance
review techniques
Management practice is defined as a working method which higher authorities used in
order to improve and enhance effectiveness of work system. In addition to this, performance
review techniques defined as systematic analysis of performance of an organisation. By the help
of such techniques, business entity is able to analyse current market position and also develop
effective strategy, The performance review techniques is given below:
Monitoring and Evaluation tools- It is determined that there are many tools by which
an organisation is able to examine daily activities in an effective manner. These are inspections,
environmental health checks, audit, performance review and many more (Pereira, 2018). This
will help company to analyse performance and make improvements timely that leads to
attainment of objectives within given time period.
Customer satisfaction feedback- This technique help food service organisation to gain
insight about the requirements and taste of customer. In addition to this, it also help entity to
know where they lack so that effective strategy were develop in an appropriate manner.
Adoption of this technique by KFC assist in fulfilling requirements and demands of customer
which in turn help in retaining them for longer time period. In addition to this, it help company to
bring changes and make improvement that has positive impact on the performance and
profitability of food service organisation.
Quality monitoring and control process- Quality control is one of the important factor
for any food service organisation & controlling the whole process so that customer take safe and
appropriate product which fulfils their requirements as well as expectations (Wen, 2018). It is
important for food organisation to provide quality to its customer as it develop positive mind set
of customer and also help in increasing number of loyal customers. It is analysed that higher
authorities of KFC monitor the performance of employees with the set standards and if they lack
then develop effective strategy for improvements. Moreover, the company also focus on
providing quality to customer that help in improving market performance and profitability of
respective organisation.
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P7 Provide some recommendations and management alternatives along with the implementation
plan
In the present time companies are facing a lot of issues as well as challenges because of
innovation and change in consumer taste and preferences as well. In order to sustain in market,
the higher authorities of KFC make use of management alternatives that assist in dealing with
challenges in an appropriate manner. The management alternatives is given below in relation to
chosen company:
Management Alternatives :
Acquiring & Hiring talent:- The higher authorities of KFC make use of effective
recruitment procedure which help in hiring talented and skilled employees for company in an
appropriate manner. This help company to provide quality and on time service to customer and
gain competitive advantage at marketplace. Moreover, KFC also provide training and
development session to customer that help employees in dealing with customers in an effective
manner.
Benchmarking- For retaining competitive position at marketplace, the company set
some standards and rules which is important to follow by staff members of company (Peters,
2020). with reference to KFC, it set standards and according to this higher evaluate performance
of employees that help in making improvements in an appropriate manner.
Balanced scorecard: It is also considered as one of the effective management
alternatives which is used to determining and developing positive outcomes by implementing
operations in an effective way. In relation to KFC, it applies various techniques for measure its
development as well as learning within the business process.
Implementation & Execution Plan
It is important for an organisation to develop an effective implementation plan in order to
improve its performance and profitability level. The managers of KFC make use of 7C’s model
that is given below:
 Communication: It is significant for KFC to ensure that an effective communication
take place among the employers and employees so that no confusion is developed and all
the activities is implemented in a positive manner.
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 Checklist: A checklist of all the task is developed by KFC in order to decline the level of
issues and ensure that all the elements is considered at the time of implementation of
plan.
 Clarity: Clarity within the policies as well as rules of restaurant assist staff members in
understand things related with food service organisation that leads to attainment of
effective and positive results (Samoggia, Bertazzoli and Ruggeri, 2019).
 Choose right employee: It is significant for KFC to gain insight about the skills,
knowledge and interest area of employees so that activity is assigned to the right people
which will help in enhancing performance in a best manner.
 Criteria: By developing a proper guidelines and criteria set by higher authorities of KFC,
the organisation is able to deliver service on time that develop positive mind set of
customer towards brand.
 Change Management: Changing services as per the taste as well as preferences of
customer assist KFC to attract large number of customer which help in satisfying and
retaining the for longer time period.
 Call on help: KFC will take suggestions and feedback from others which help in
identifying those actions that is important to attain objectives within stipulated time
period.
For food service organisation such as KFC, it is significant for staff members to attain customer
desires so that there should not be any limitation of food. In addition to this, it is important for
company to develop or formulate effective plans in order to meet with the requirements of
customer. Moreover, providing quality and on time service to customer assist company to
increase number of loyal customers and enhance its performance level as well (Thamagasorn and
Pharino, 2019). Management alternatives such as benchmarking, scorecard help company to
review performance which assist in making improvements in an appropriate manner.
Furthermore, it also help in enhancing skills and knowledge level of staff members due to which
they are able to deal with customer and maintain effective relationship with them.
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REFERENCES
Books & Journals
Pereira,and et. al., 2018. Soil ecosystem services, sustainability, valuation and
management. Current Opinion in Environmental Science & Health, 5, pp.7-13.
Peters, and et, al., 2020. Ensuring organization-intervention fit for a participatory organizational
intervention to improve food service workers’ health and wellbeing: Workplace
organizational health study. Journal of Occupational and Environmental
Medicine, 62(2), pp.e33-e45.
Samoggia, A., Bertazzoli, A. and Ruggeri, A., 2019. Food retailing marketing management:
social media communication for healthy food. International Journal of Retail &
Distribution Management.
Thamagasorn, M. and Pharino, C., 2019. An analysis of food waste from a flight catering
business for sustainable food waste management: A case study of halal food production
process. Journal of Cleaner Production, 228, pp.845-855.
Weber, O. and Saunders-Hogberg, G., 2018. Water management and corporate social
performance in the food and beverage industry. Journal of cleaner production, 195,
pp.963-977.
Wen and et. al., 2018. Design, implementation, and evaluation of an Internet of Things (IoT)
network system for restaurant food waste management. Waste management, 73, pp.26-
38.
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