Management Practices and Alternatives for Pizza Hut's Food Service

This report provides a comprehensive analysis of food service management practices within Pizza Hut. It begins with an introduction to food service management, emphasizing the importance of effective techniques for restaurant success. The report then delves into specific management practices, including financial management, menu management, staff recruitment, and performance review techniques such as KPIs and benchmarking. Furthermore, it explores various management alternatives like creating clear staff expectations, personalizing guest experiences, and responding to customer concerns, along with an implementation plan detailing goals, strategies, and monitoring methods. The report also discusses management solutions to address organizational challenges and justifies recommendations for sustainable success. The conclusion summarizes the key findings and reinforces the significance of the discussed strategies in enhancing operational efficiency and customer satisfaction. The report draws upon academic sources to support its findings.

Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 4............................................................................................................................................1
P6: Management practices...........................................................................................................1
P7: Management Alternatives and Implementation Plan.............................................................2
M4: Management solutions..........................................................................................................4
D3: Justification of recommendations to resolve organizational challenges...............................4
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Food Service Management refers to making the use of different approaches and
techniques through which a restaurant can be managed effectively and efficiently (Tubi, 2020).
For this project, Pizza Hut has been chosen. It is an American Company which specializes in
providing Fast Food Products to its customers. In this assignment, focus will be made on
assessment of management practices. Additionally, recommending and producing of
management alternatives to improve performance will be discussed in this project.
TASK 4
P6: Management practices
Different types of management practices can be used within a restaurant (Treidl, 2018).
Some of these are explained as follows-
 Management of finances- In the restaurants, there has to be a proper management of
finances so that they are able to realise their goals and objectives. Therefore it is crucial
for Pizza Hut to be able to ensure that it manages its finances properly so that its various
goals and objectives can be realised.
 Management of menu- Restaurants need to make sure that they are able to properly
manage the menu which they are using in a highly effective manner. Thus, for the
managers of Pizza Hut it is crucial that they manage their menu effectively so that they
are able to satisfy the customers.
 Recruitment of staff- Restaurants need to ensure that they recruit new staff members
according to their needs and requirements. Therefore, for the managers of Pizza Hut it is
important to recruit the right staff members.
 Overseeing staff- Restaurants are required to ensure that they can oversee the activities
which their staff is performing. In the context of Pizza Hut, it is quite crucial that it is
able to oversee these activities. Thus, for Pizza Hut it is quite important that the
management keeps a watch on the activities which are carried out by the staff members.
Performance review techniques-
 KPIs- The use of KPIs can be made to assess and review the performance. Therefore,
Pizza Hut has to use them to regularly assess its overall level of performance.
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 Benchmarking- The use of Benchmarking can be made so that the benchmarks and
standards are set for the purpose of measuring the overall level of performance (Mai,
2020). Therefore, the management of Pizza Hut makes its use to analyse its performance
and find out deviations and variances so that rectification methods can be used for the
purpose of removing them.
P7: Management Alternatives and Implementation Plan
Different types of Management Alternatives can be used in the right manner by the
various restaurants. These alternatives are explained as follows-
 Create clear staff expectations:- Restaurants takes time for creating customer base, for
that the restaurant must communicate these expectations clearly to its staff. In pizza Hut,
improvement in customer service is an active process, it has regular team meetings to
discuss the daily operations and turnover rates. Apart from this, organisation take time to
re-evaluate customers services, policies, needs, re-inform and clarifying accordingly.
These practices helps organisation for completing its objectives efficiently.
 Personalize the guest experiences:- Organisation used personalized touch to making
long way dining experience fun and memorable for a customer (Timmer, 2017). Pizza
Hut must use this technique, it takes small steps like, greeting to the customer by their
name, let them feel cared. The firm trained its team for service ethics, like “ service with
smile”. It can capture customers mind towards the organisation and creates an image.
 Respond to concerns:- Not every restaurant is immune the customers complains, to
achieve more customer base firm should listen to their complaints and take steps
accordingly. Pizza Hut can use this technique for grab customer base opportunity, it must
listen to their problem, say thanks for letting know about the problem, and apologize for
it. It will increase firm's image in customers mind and helps to create a friendly
environment.
Implementation plan
Particulars Details
Goals and Objectives  To enhance the overall level of profits
of the restaurant.
 To add more items in the menu of the
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restaurant.
 To broaden the customer base in an
effective manner.
 To ensure that the overall satisfaction
of the customers can be raised in a
highly effective manner.
Strategies to be used  To enhance the overall level of profits
the focus has to be put on reduction in
the costs.
 For adding more items in the menu a
survey of the needs and requirements of
the customers needs to be carried out
effectively.
 To broaden the customer base different
customers can be targeted in the market
with the use of attractive offers.
 To increase the overall satisfaction
level of the customers focus has to be
put on providing them with the right
customer service.
Monitoring and Control The use of KPIs and Benchmarking techniques
will be made for the purpose of ensuring that
the activities which are related with the plan
can be effectively monitored. If there are any
problems and issues with the plan then they
can be resolved.
Time-limit for the plan The activities in the plan will be carried out in
a time-limit of 1 year.
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M4: Management solutions
There can be different types of shortcomings which can be found out by the management
of the organizations so that appropriate steps are taken for the purpose of their resolution. With
the use of Performance Review Techniques like KPIs and Benchmarking the organizations can
make sure that they are able to ensure a proper assessment of their overall level of performance
and make the desired rectifications as and when required by them. Thus in this way the
operational efficiency and effectiveness can be raised.
D3: Justification of recommendations to resolve organizational challenges
It is recommended to the managers of Pizza Hut that they can resolve the organizational
challenges highly effectively so that they are able to make sure that sustainable level of success
can be attained in the future. Also proper monitoring and control is required for making sure that
appropriate actions are taken if the desired level of performance can be attained in a highly
effective manner.
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CONCLUSION
From the above report, it can be concluded that food service management is a process
through which the business of restaurants can be managed. Management practices can be used in
a food service organization to manage the overall level of functioning. There are different types
of management alternatives which can be used for the purpose of facilitating an improvement in
the performance. An implementation plan can also be used so that the right progress can be made
in this regard and the level of performance can be increased.
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REFERENCES
Books and Journals:
Timmer, C. P., 2017. Food security, structural transformation, markets and government
policy. Asia & the Pacific Policy Studies. 4(1). pp.4-19.
Treidl, J., 2018. Sowing gender policies, cultivating agrarian change, reaping inequality?
Intersections of gender and class in the context of marshland transformations in
Rwanda. Antropologia. 5(1 NS). pp.77-95.
Tubi, A., 2020. Recurring droughts or social shifts? Exploring drivers of large-scale
transformations in a transformed country. Global Environmental Change. 65. p.102157.
Mai, N. T. T., 2020. Foreign Direct Investment Strategy of MNCs in the Context of Digital
Transformation. VNU Journal of Science: Economics and Business, 36(3).
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