Food Service Management Report: The Fat Duck Restaurant Analysis

This report delves into the intricacies of food service management, using The Fat Duck restaurant as a case study. It explores various food supply chain approaches, highlighting key stakeholders and the principles of effective procurement and sourcing. The report analyzes the application of analytical tools like PEST, Porter's Five Forces, and value chain analysis to support management strategies. Furthermore, it examines essential management practices, including quality monitoring, standard operating procedures, and performance specifications, while also addressing ethical considerations and their impact on business success. The report concludes with an evaluation of management practices using performance review techniques and provides recommendations for improvement through an implementation plan.

Food Service Management

Contents
INTRODUCTION...........................................................................................................................3
LO1..................................................................................................................................................3
P1 Discuss about the range of different food supply chain approaches within food services
industry and also highlight key stakeholders in process..............................................................3
P2 Discuss about the principles of effective procurement and sourcing processes for food
service operation..........................................................................................................................4
LO2..................................................................................................................................................5
P3 Analyse the application of various analytical tools that support an effective management
strategy.........................................................................................................................................5
P4 Understand about the various management practices that always support successful
business operation in the food service organizations..................................................................7
LO3..................................................................................................................................................9
P5 Describe the ethical practices in specific food service organization and how it directly
impacts on the practices on overall enterprises success..............................................................9
LO4................................................................................................................................................10
P6 Evaluate the management practices within specific food service operation by using
performance review technique...................................................................................................10
P7 Recommendation to produce other management to improve performance by using
implementation plan..................................................................................................................11
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
Food service management is a process that provided by organization and manager is
responsible for performed daily operations in restaurants and other establishment to prepare and
server beverage or food. The Fat Duck is a type of restaurant in bray which run by celebrity chef
Heston Blumenthal. Originally, it severed various type of food similar to the French bistro. It
was founded in 1999. There are large number of staff in different department that has increased
demand because it opened restaurants in various locations.
This report will discuss about the range of various type of supply chain within food industry
where it will perform specific operation by stakeholder in restaurants. It will describe about the
principles that effective in terms of sourcing processes and procurement for food service
operation. Furthermore, it will identify different analytical tools which always support the
management strategy in organization. However, various type of management practices supports
the successful business operations and also maintain the ethical practices in food services. At
last, it will evaluate to produce implementation plan for applying different actions in terms of
improvement.
LO1
P1 Discuss about the range of different food supply chain approaches within food services
industry and also highlight key stakeholders in process.
Food supply chain is a process that involves operations such as transformation, raw material
procurement into the intermediate and finished items and then distribution of finished product to
customer. The supply chain encompasses all activities which associated with moving good from
raw materials in the Fat Duck restaurant (Abdelhakim and et.al., 2019). There are different types
of food supply chain approaches adopted by FAT Duck Restaurant in UK to improve quality of
services.
Innovative Logistics solution: It is defined the overall strategies of Fat duck which face a
limited factor and their consequences of changes in business operations. It directly impacts on
the business where restaurant choose logistic strategy and operative solution. It is the best
approach in terms of logistics where enable to develop food services operations and ensure the
overall flexibility to response towards competitive environment.
Sustainable Freight distribution: Generally, it has to meet the requirement of Fast Duck
restaurant without claiming of an ability for understands of future generation. This type of

Freight distribution operations can be divided into different supply chain food flows in proper
manners. In this way, it easily organizes the distribution activities efficiently to manage demand
side of customer and supply chain. In terms of food chain supply, this approach is changing
entire structure of distribution which are taking for accelerating deliveries to consumers.
The primary stakeholders in Fat duck restaurant, considered the owner and also known as
shareholders and investors (Aydoğdu, Yaşarsoy and Dilsiz, 2019). It only focused towards the
profitability and productivity of organization while keeping positive and high return on
investment. In Fat Duck restaurant, there are various type of stakeholders exits within food
service industry. It always influences to restaurants for translation supplies food services to the
customers.
 Bankers: It help for manage funds and transactions while server the individual’s
restaurant to compete with another banks.
 Worker and managers: It should maintain the satisfaction of customers to provide food
services as per their demands in global marketplace. In this way, Fat Duck restaurant
increases their revenue.
 Government: It has performed specific task for passing legislation on food service
industry and force Fat duck restaurants to increase the price of Drinks.
P2 Discuss about the principles of effective procurement and sourcing processes for food service
operation.
Procurement is a process of obtaining and identifying the good and services of food service
operations which may including the purchasing, sourcing that covers all activities through
potential supplier (El Mujtar and et.al., 2019). It always supplies to deliver from supplier to
customer. There are different effectiveness principles of procurement in terms of food service
operations which adopted by the fat Duck restaurant.
Principle of effective procurement in Fat duck restaurant
 Transparency- it is important phase of procurement process which are properly all
information about the products and services in Fat Duck restaurant. It always developed
the proper documentation of other staff members to identify demand of particular
customers in global market place.
 Accountability- The owner of Fat Duck restaurant, who may be required to develop
certain rules which followed in proper manner.

 Cost effectiveness and efficiency- It is based on the six different rights of supply in Fat
Duck restaurant such as time, quality, services, price, quantity and also delivered the
particular products to another place.
Principle of effective sourcing process in Fat duck restaurant
 Coherence: It is based on applying the end to end logic in sourcing process of food
service operations. It must start with the engaging the market and running all step for
providing services. It is considered the most critical part of restaurant to manage the
overall business operations in proper manner.
 Alignment: it is mainly covered the alignment to stakeholder, who will participate the
specific role in the Fat Duck restaurants. It also coordinates with the procurement
professional who are understands about need of stakeholders in restaurant. It must ensure
that suppliers and markets to resolve situation of restaurants in terms of quality of
services operations.
LO2
P3 Analyse the application of various analytical tools that support an effective management
strategy.
There are various types of analytical strategic tool that help for identifying the performance of
business and also analyse that it helps for strategic decision making of Fat Duck restaurant in
business operations and functions (Givens and Dunning, 2019).
PEST
It is based on the external factor and also considered as analytical tool that influence the
business of FAT Duck restaurant and also examine the food industry by economical, social,
technological and political factors. Political factor: this factor greatly influences the Fat duck restaurant business in global
world. It also faced some few political issues such as tax reforms and other type of health
or safety. Sometimes, it affects on the business due to government regulations which
minimize the responsibility of food services operations.
 Economic factor: this factor increases the overall economy of country where Fat Duck
restaurant is operating. It will effect on the cost of ingredient that can use in the
organization. in this way, price of menu will become higher in order to people avoid food
services.

 Social Factor: it is important factor in business that can affects on the business of Fat
Duck restaurant in both positively or negatively. There are many people health conscious
which will prefer only organic food instead of Junk items. In this way, it effects on the
business of Fat Duck restaurant.
 Technological factor: It is based on the advanced technology that will change the style of
Fat duck restaurant business in global marketplace. The restaurant must be used the
accounting software that help for managing overall information or data. It also increases
the flow of profitability in global world.
Porter’s five forces
It is based on the valuable tool to understand about the dynamic role of industry. The Fat
duck is considered the five forces on restaurant is discussed as below:
 Threat of New Entrants: The Fat Duck restaurant requires the moderate level of
investment which makes an easy to enter in industry and another way to affects the ease
of entry to market (He and et.al., 2019). It has established the production and other
operations that can achieve effectively. It also has considered the fixed cost and operating
costs, which making sure that they able to establish cost effective.
 Bargaining power of Buyers: The bargaining power of buyer is moderates in Fat duck
restaurant beside enter in global market. It always influences the buyers to hold the
power, make decision of related pricing. Sometimes, it also affected by the buyer’s
choice and switching behaviour.
 Bargaining power of Supplier: The supplier in restaurant which provide raw material to
Fat duck which always influence the supplier in terms of purchase decision of its buyer
companies. The size of Fat duck restaurant is identifying the factors when it comes to
power of bargaining. It has a higher supplier power because generate limited orders.
 Threat of substitute products: The Fat duck has various type of entities which making
easier for people to choose and also switching from one restaurant to another. In this way,
Fat Duck restaurant can charge the premium price from customer, who always focused on
the experience and quality of services. The threat of substitute product is higher.
 Competitive Rivalry: It has a higher competitive Rivalry in Fat Duck restaurant industry
which are more intense part of business. it is maintaining the flow of profitability and
supporting in growth of restaurant in global marketplace.

Value chain analysis
It is based on the process of dividing different activities of business which supports all
activities of restaurants.
 Primary activities: In Fat duck restaurant, all functions which are directly connected with
the conversion of input and distribution activities in restaurant. It involves food service
operations, Inbound Logistics, marketing and sales, services.
 Supportive Activities: It always assists the primary activities of Fat Duck restaurant in
accomplished such as procurement, HRM, Technology development and infrastructure
management.
P4 Understand about the various management practices that always support successful business
operation in the food service organizations.
Management practices are based on the working method and innovation that managers to make
the Fat duck restaurant more efficient. In context of food industry, it is based on the combination
of practices which determined the practicable and effective to prevent and reduce the level of
restaurant in proper manner (Lawlis and et.al., 2019). There are different types of management
practices consider in the Fat Duck restaurant that manage overall food services in proper manner.
 Food service quality Monitoring and control processes: It is important management
practices in the Fat Duck restaurant that can adopt the quality of services to check
availability of proper ingredient which used in the food development. It is required to
monitor the performance of employee, who are performing different operations to
maintain quality of food services in proper manner. The Fat Duck restaurant producer
require the certificate of analysis for ingredient and always supplies to maintain taste,
chemistry, odor and presence of microbes which can potentially make desirable final
products. this process is adequately analysed, monitored and determined to be safe.
 Standard operating procedures: this type of process is used to maintain safety level
because there are large number of daily operations perform in Fat Duck restaurant. In this
way, it also contains proper instruction and daily routine of food service operations.
Standard operating procedures may include storing, receiving raw materials and labelling
chemicals etc. it is the better management practices to support the food service
operations.

 Performance against standard specifications: A performance specification is based on
the documents that must specify the operational requirement of food management. It
simply coordinates with the contractor that what type of ingredient added in product
which are must capable of doing. In Fat Duck restaurant, It also followed the proper
standards which specify overall process of food service operation.
 Monitoring and evaluation tool: In Fat Duck restaurant, Monitoring and evaluation is a
type of continuous management function which assess the progress to made in achieving
expected results and outcome. This process is planning and monitoring activities of
business operations (Ogonu, Nwokah and AceeEke, 2019).
Inspections: it is a type of monitoring process to inspect the overall activities of staff
members, who served the better quality of food services.
Customer Satisfaction Feedback: It is another method to identify the customer
satisfaction feedback because in this way, it become easy for Fat Duck restaurant to
understand about their specific need and requirement. It is the most suitable indicator to
identify positive and negative review of customers.
Environmental health checks and audits: It is needed for Fat Duck restaurant to maintain
the environment and culture of restaurant on regular basis because it will help for
improving quality of services. Sometimes, it will increase the issues in the restaurant to
use directly utensil for food cooking. This will directly effect on the health of customers.
The Fat duck restaurant is to audit the health safety checklist.

LO3
P5 Describe the ethical practices in specific food service organization and how it directly impacts
on the practices on overall enterprises success.
Food ethics is basically the interdisciplinary field which offers the ethical analysis as well
as guidance for better human conduct within production, preparation, distribution and food
consumption. The various ethical practices which the fat duck restaurant follows are
Suppliers standards
The restaurant should be familiar with the suppliers through which they transport their
food. This is the most significant ethical practice as most of the suppliers engage in unethical
behaviours and thus provide hygienic food to the customers and restaurants. The restaurant
should know the way through which the suppliers source the livestock and how they raises the
livestock. These all constitute the ethical practices of the suppliers (Smith and et.al., 2019). The
Fat duck restaurant should also find out the that what types of hormones or the artificial additives
the suppliers are adding to feed stocks. Besides this, there are also other ethical considerations
which restaurant should focus while involving their suppliers in the food chain process.
Food standards
Food standards are the practices which the food service organizations have to follow in
order to serve the hygienic and healthy foods to their customers. This is one of the ethical
practices which The fat duck restaurant should follow and thus make the apparent contribution.
Complying to the food standards is the ethical consideration and the restaurant should comply to
these standards in order to perform their functions ethically. Each and every customer wants to
visit the restaurant which serve them the healthy and hygienic food and thus comply to all these
standards thus The Fat duck restaurant are required to perform the various function ethically and
thus enlarge the customer base.
Environmental practices
Besides this, the restaurants are also required to function under the constraints of
environment and sustainability. The Fat duck restaurant should perform their various activities in
such a a way which does not harm the environment as well as the animals. Like for example, The
Fat duck restaurant should make their process of food production in such a way it does not emit
or releasees a small amount of harmful gases and pollutants in the environment. Along with this,
this ethical practice becomes very essential for The Fat duck restaurant for operating and gaining

an edge over the competitors. The restaurant should on the other hand should also engage in
cleaning their equipment’s daily as it contains a variety of germs and pollutants attached to it.
Impact on business success
These all ethical practices will help the restaurant to achieve competitive advantage and
thus attract more and more customers. When the Fat duck restaurant will follow the ethical
practices then a large number of customers will be attracted towards the restaurant and hence the
sales of the restaurant will increase (Young, Greig and Waddell, 2019). An increase in sales
means high number of revenue and hence the profitability ratio. Therefore, in short, these
practices will have a positive impact on the restaurant and thus will help to establish a great
position in the market and expand on the international platform.
LO4
P6 Evaluate the management practices within specific food service operation by using
performance review technique.
In Fat Duck restaurant, the performance evaluation is important concept that help for
identifying overall performance of staff members, who are working in restaurant. The employee
providing the honest feedback of other customers. In this way, many peoples are visiting to the
restaurant and take food services. It is very important for organization to maintain the business
operations and functions by using performance review techniques (Young, Greig and Waddell,
2019).
 Benchmarking: it is a type of process that use as performance technique to measure the
Fat duck restaurant products, services and processes. In this way, it easily compared with
other restaurant through benchmarking. It is uniquely concept to identify internal
opportunities in terms of improvement.
 Balance scorecards: It is based on the strategy to measure performance through semi
standard structured report. In Fat duck restaurant, Manager is using this technique to keep
records activities of business execution by staff members which control and monitor
overall activities. Hoshin Kanri model: It is another technique for ensuring the strategic goals of Fat Duck
restaurant which drive the progress and action at different level in company. In Fast duck
restaurant, manager will use method for polling the employee at same direction. In this
way, it also achieved the specific goals and objective of restaurant.

Management practices are basically associated with the different performance measurement
technique to handle overall food service operations effectively and efficiently. On the other hand,
it also providing the solution of management system of Fat Duck restaurant. It including
restructuring and change, strategic alliances, rebranding, recruitment and talent management.
These are different processes performed in the restaurant to control overall business operations
and functions of restaurant.
P7 Recommendation to produce other management to improve performance by using
implementation plan.
In context of performance improvement, The Fat Duck restaurant will implement the plan
for managing and controlling entire business operations or functions. Performance management
is basically including appraisal and employee development otherwise restaurant may suffer
challenges due to the ineffectiveness of employees and managers (Young, Greig and Waddell,
2019). In this way, it will produce the implementation plan to improve overall performance of
Fat Duck restaurant.
Smart planning: The Fat Duck restaurant will plan the smart objective that ensure to recognise
ability and capability. In this way, it easily achieves the specific goals and objectives.
Objective:
 To improve the food quality and services by using heath check list.
 To determine the demand of customer in marketplace.
 To increase the customer satisfaction through providing better products and services.
 To implement digital technology for sharing information about items.
Implementation processes
The Fat Duck restaurant will need to implement innovative idea and representation in
front of customer within effective manner. In this way, many customers are attracted towards the
products and services in restaurant. It directly impacts on the business productivity and
profitability in marketplace. It will implement the management practices in order to achieve
specific objective in proper manner.
Seven Cs Model
It is based on the effective communication model that always help for Fat duck restraint
to interact with customer. It consists of different element which require for effective
communication so that it build a strong relationship between organization and customers.

 Completeness: It is needed to interact with customer with full information and give
proper information about food services. It is also considered facts and figures in their
message.
 Conciseness: It is the best possible to use interactive words so that customer impress with
the sales manager.
 Consideration: it must consider the proper conscience which necessary for effective
communication.
 Concreteness: It must imply the clear message with full of confidence and provide
information about food services.
 Curtesy: It should send the information with expression and respect to the receivers. It
shows the polite nature towards customers.
Kotter’s 8 Change Model:
This model is based on the change management in Fat Duck restraint where it will
improve with change polices.
 Create Urgency: It is based on change idea which necessary for success of Fat duck
restaurant. It will improve environment culture where each staff members aware about
the problem solution of business operation and function.
 Form powerful coalition: It will hard to lead the entire change process which is important
to build coalition. It will use skill person that improve quality of services and understand
about need of customers.
 Develop specific vision for change: The Fat Duck restaurant is initiative which is likely
to improve ability of employee so that they can create specific vision for business
development.
 Communicate the vision: In Fat duck restaurant, after creating vision, it will need to
consult with the manager to share own idea about business development (Young, Greig
and Waddell, 2019).
 Eliminate obstacles: It is important step to use success plan and idea to change the
organization vision and reduce the physical obstacles.
 Build on change: After planning to implement the change process in business operations
for accomplishing goals and continued improvement.