Food Service Management: Performance, Challenges & Solutions

This report assesses the management practices within the House of Tibes, a leading restaurant, using various performance review techniques. It recommends management alternatives to improve employee performance, including an implementation plan. The report devises appropriate management solutions to address shortcomings within the food service operation, utilizing tools like benchmarking, balanced scorecards, performance appraisals, and key performance indicators. It justifies recommendations to resolve organizational challenges by applying measurement tools such as management by objectives, 360-degree feedback, reward and recognition programs, and personal development plans. The analysis concludes that effective management practices, including skilled recruitment and alternative improvement methods, enhance productivity and address key challenges within the organization.

FOOD SERVICE
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
PART 2............................................................................................................................................3
Assess management practices within a specific food service operation, using a range of
performance review techniques...................................................................................................3
Recommend and produce management alternatives to improve performances, including an
implementation plan.....................................................................................................................4
Device appropriate management solutions to address shortcomings within a specific food
service operation, using a range of management tools and performance review techniques......5
Justify recommendations to resolve organizational challenges applying measurements tools for
monitoring an implementation plan for improved performance within a given food service
organization. ................................................................................................................................5
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
The current assignment will be based on House of Tibes, which falls under category of
leading restaurants in the industry. It will explain assessment of management practices and
recommendation based on improving workers performance. It will also define suitable solution
to address shortcomings within particular food service operation and suggestions to resolve
organizational challenges with implication of measurement tools.
PART 2
Assess management practices within a specific food service operation, using a range of
performance review techniques.
Management practices refers to the process of various methods of working, technologies
and innovations so that managers may use to make better their work systems(Yi, 2017). The
procedure of management is developed by organizations to guide entrepreneurial action, give
them direction and to influence behaviour of people. It manages factors of production and
organizes resources in an effective manner to accomplish desired goals.
Some of these practices are-
1. Training and empowering staff-In the context of chosen company the best practice is
to give training and motivation to employees so that they may do work on time. And it helps to
workers in the managing the work in which they may give their best and keep focusing on their
work. The responsibility of staff that they provide rewards on time.
2. Selective hiring- The house of Tibes keep focus on the hiring of selective candidates
because they want to choose the best employees for their organizations. They want to make their
company as far better as compared to others which is why that may not hire wrong person(Park
and et.al., 2021). Their main goal is to achieve business profits by increasing their workers.
3. Sharing information- In the context of selected company the main important thing is
to share valid information with employees, because wrong information put bad impression.
Sharing best knowledge encourages workers to give their creative ideas which helps to
organizations in achieving better results.
4. Introducing schemes for improving quality- the chosen company introduce various
schemes to improve quality by designing a robust training program so that customers may attract
towards the organization(Marais and et.al., 2017). The standard of company shows that what the
level of this and it may help in increasing the profits of house of tibes.

5. Introducing various forms of new technology- This is the main practice of
management in which company introduce different form of technology to make their
organization effective. By introducing new technologies house of tibes help them customers to
choose the best services and make website on which they may provide information about new
products .
Recommend and produce management alternatives to improve performances, including an
implementation plan.
Implementation plan- It is also known as the strategic plan in which includes a
combination of action, strategy and process which help organizations in achieving a shared
objective(Lee, 2019). This plan may cover all features of a project including budget and timeline.
Problem solving- this company has to face trouble related to their customers and try to
solve their issues because is the main base of house of tibes. By doing this organization standard
may increase so that the involvement of consumers may also gain. To solve every type of trouble
company may follow the process to improve their performance.
1. Identify the problem – to resolve issue of chosen organization should identify the main
problem because without determine difficulty they may not reach the results. They may use
different techniques to know about the error so that customer don't have to face any trouble.
2. Identify the root causes- Company must find out root causes related to problem which
they are facing. This step takes a lot of patience because they have to see the overall problem
after that they examine the issue.
3. Brainstorm the solutions- This step may help the company to understand problem and
also determine main causes. By using this, organization may easily focus on their work and in
generating ideas through which they may come up with solutions of any issues.
4. Select the most appropriate solution- for this company it is the main important step
because by choosing the best solution eliminate all those which are not suitable(Takacs and
Borrion., 2020). They may find various things for the customers which may help in improving
their efficiency.
5. Implement and check the impact of solution- this is main step for company first
identify the main reason and find out effective ideas to implement upon any problem. Then may
check what the impact may have to put on this organization.

Device appropriate management solutions to address shortcomings within a specific food service
operation, using a range of management tools and performance review techniques.
1. Benchmarking- in the context of company It is the process of regularly comparing and
evaluating processes and operations of an organization with other organizations in the
marketplace. It provides information that may assist the company in taking action to improve
their past performance. It helps in generating innovative ideas so that they make their process
and approaches better and used various technologies to reduce costs, increase profits and
maintain customer loyalty.
2. Balance scorecard- This is the important technique is used by the company refers to a
strategic and planning management performance is used to determine and improve several
internal functions in order to get external outcomes. It allows the companies to pool their
information into a single report in respect of providing information into quality and service and
to assist in improving efficiencies.
3. Performance Appraisals- These are most common technique which is being used by
the chosen company. This term may be defined as the regular review of job performance of the
employees and shows overall contribution of any worker towards company(Zanin and et.al.,
2021). After that manager provide feed back to employee so that they may more focus on their
work. Under this technique organization provides various benefits such as insurance, retirement
plans etc. which are based on the performance of the employees.
4. Key performance indicators and metrics- in the context of chosen company this
technique provide a way to evaluate how well companies, projects, units or individual performs
in respect to their strategic goals. KIPs measure performance towards particular objectives and
show how effective a company in achieving organizational objectives.
Justify recommendations to resolve organizational challenges applying measurements tools for
monitoring an implementation plan for improved performance within a given food service
organization.
1. Management by objectives- this term which may help company to resolve challenges
by improving performance of an organization. Under this tool organizational goals are defined
and sent by management to members of an organization and the intention of this company to
achieve objectives. A significant step in MBO tool is the monitoring and measuring of

performance and the development of each employee against established objectives. It improves
the communication between management and subordinates.
2. 360 degree feedback- this is main tool which may help chosen organization to resolve
challenges by providing confidential feedback to employees from those who are working around
them. This tool is also helpful for those people who are not related to management role. It
includes employee's manager and their reports, the company provide an online feedback form in
which they question to know about the efficiency of them. Managers and leaders of this
organization use 360 degree feedback to find out strength and weakness after that they allot work
according to their efficiency.
3. Reward and recognition programmes- in the context of the company, keep
recognition and reward programs to resolve challenges because it plays an important role in that
organization. In this program companies give reward to employees on their performance and also
that kind of idea keep motivates them(Food service management, 2021 [Online]). This may help
in receiving good response of employees by this they may generate revenue for the company. By
doing this workers may be motivated so their main be on the work by which company may know
about the ability of them.
4.Personal development plans- in the context of house of tibes their focus on the
development plans to resolve challenges by using various methods. It may help in keeping
official record of employees skills and help them to develop their skills. For employees, it's the
best opportunities by which they may improve according their work.
CONCLUSION
On the basis of above discussion, it has been concluded that by conducting effective
management practices in term of recruiting skilled people, firm has enhanced its productivity
level. By considering alternative options and methods as suggestions it has improved staffs
performance and productivity level.

REFERENCES
Books and journals
Lee, K. E., 2019. Students' dietary habits, food service satisfaction, and attitude toward school
meals enhance meal consumption in school food service. Nutrition research and
practice. 13(6). pp.555-563.
Marais, M. L. and et.al., 2017. Are the attitudes and practices of foodservice managers, catering
personnel and students contributing to excessive food wastage at Stellenbosch
University?. South African Journal of Clinical Nutrition. 30(3).
Park, M. K. and et.al., 2021. Analysis of the Perception on the Foodservice'Attributes and Price
by Types of Kindergarten Establishment: An Application of Price Sensitivity
Measurement (PSM) Technique. Journal of the Korean Society of Food Culture. 36(3).
pp.293-299.
Takacs, B. and Borrion, A., 2020. The use of life cycle-based approaches in the food service
sector to improve sustainability: a systematic review. Sustainability. 12(9). p.3504.
Yi, N. Y., 2017. Dietitians' self-evaluation and barriers to sustainable practices for school
foodservice management-focused on Daejeon and Chungnam area. Korean journal of
food and cookery science. 33(3). pp.342-352.
Zanin, L. M. and et.al., 2021. Influence of educational actions on transitioning of food safety
culture in a food service context: Part 2-Effectiveness of educational actions in a
longitudinal study. Food Control. 120. p.107542.
Online
Food service management. 2021 [Online]. Available Through
<https://www.ecpi.edu/blog/importance-of-food-service-management>