Business Development Plan: Food Service Management Report Analysis

This report delves into the intricacies of food service management, focusing on business development strategies and performance improvement. It begins with an introduction to food service management, emphasizing the importance of an effective business development plan for both new and existing establishments, using The Ivy restaurant in London as a case study. The main body of the report evaluates various management practices within food service organizations, employing performance review techniques such as 360-degree feedback, self-evaluation, and rating scales. It then recommends and produces management alternatives to enhance performance, including an implementation plan. Furthermore, the report discusses effective management solutions to address shortcomings using a range of management tools and performance review techniques, like the SMART planning model and prioritization matrix. Finally, it justifies recommendations to resolve organizational challenges, applying measurement tools for monitoring the implementation plan and improved performance within the given food service organization, culminating in a conclusion that summarizes the key findings and reinforces the value of a well-structured business plan for success.

Food Service
Management
Part - 2
Business Development Plan
1

Contents
Food Service Management..............................................................................................................1
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
P6 Evaluation of different management practices within a specific food service organization,
using various performance review techniques.......................................................................3
P7 Recommend and produce management alternatives to improve performances, including an
implementation plan...............................................................................................................4
M4 Using a range of management tools and performance review techniques, discuss effective
management solutions to address shortcomings within a specific food service operation... .6
D3 Justify recommendations to resolve organisational challenges applying measurements
tools for monitoring an implementation plan for improved performance within a given food
service organisation................................................................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8
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INTRODUCTION
Food Service Management is the process of framing a structure which involves all the
factors involved in operation of a food establishment such as designing menu, revenue
management, training, human resource, operations, marketing, customer service etc. (da Cunha,
2021). To implement a new food and beverages business or to improve the existing one, an
effective business development plan is required to get success. The Ivy restaurant of London is
taken into consideration to understand the business development plan and problem solving
strategies. This report will emphasize on different management practices and techniques used of
reviewing performance. Along with this, the report will also include the alternatives and
solutions to improve the performance along with a plan for implementation.
MAIN BODY
P6 Evaluation of different management practices within a specific food service organization,
using various performance review techniques.
Every business or organization in current scenario requires proper management and leadership to
ensure a smooth and effective organizational set-up. Management practices means the working
methods and techniques implemented by the leaders in order to make the business more effective
and productive (Schermerhorn et.al.,2020). Some of the common management practices includes
rewarding efforts, providing training and skill development, making decisions, clarifying
organizational vision, sharing information, hiring and staffing etc. (Pereira, Natalya and
Slesarenko, 2020). In order to improve the performance and increase the consumer satisfaction,
the management of The Ivy decided to apply management practices using the performance
review techniques explained below:
 360 Degree Feedback: This method of performance review derives a comprehensive
view of employees’ performance by taking the review for external sources (Ali, et.al.,
2021). This type of performance review involves taking the feedback from colleagues,
supervisors, performance report, and indirect supervisor who are involved in work with
employees. This method not only provides the result related to employees’ work but it
also gives a report on their behaviour and leadership skills. After applying the
performance review techniques, the management of the restaurant can implement
management practices such as organizing Training and development programs for the
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low performers. This will help The Ivy in preparing the staff to serve the needs of the
customers and respond according to their feedbacks.
 Self - Evaluation: Self-evaluation involves measuring the performance of employees
using predetermined criteria. According to this method, an employee has to judge his/her
performance as per the criteria and handover honest report to the management (Clarke,
2018). The management will consider the report while doing an official performance
review as only the report given by employees not truly reflect the true result as
employees can rate themselves dishonestly. Management of The Ivy can use the
management practice of effective communication. This will help in building effective
connections between employees and management, so that their honest performance report
can be prepared.
 Rating Scale: This is probably the most popular and used method of performance
review. This method is also known as grading system and is based on the criteria
developed by the employer which includes behavioural traits, competencies, skills or the
past completed projects on which employees can be judged (Nudurupati, Garengo and
Bititci, 2021). Commonly, the rating is given out of 5 points and rating above 3 is
considered as favourable. The restaurant after applying this method can take decision of
training the employees with lower rating or can terminate the continuous ineffective staff
to make the space for fresh and effective talent. The organization should also have to
praise the top performers by medium like monetary reward or by other perks such as
awards, promotion, incentives etc.
P7 Recommend and produce management alternatives to improve performances, including an
implementation plan.
To improve the performance of the business it is essential to eliminate the current drawbacks
and problems involved in the ongoing plan (Davis, et.al., 2018). The management of The Ivy, in
order to improve the performance had implemented the below problem solving roadmap to
detect the problem and resolve it:
1. The first step of the plan involves detection and identification of the problem.
2. In the second step, the root causes and source of the problem is identified.
3. In the next step, the solutions to eliminate the problem and its source are evaluated.
4. The next step involves selection of appropriate and most effective solution is done.
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5. The final step involves the implementation of the solution to eliminate the plan’s
drawback and analysing its impact on the performance.
There are various tools which can be applied in order to support and monitor the company’s
implementation plan such as:
SMART Planning Model
Goal Specific Measurable Achievable Relevant Time-Based
Goals
The goal of
The Ivy is to
maintain the
quality and
taste of the
food to
achieve high
rate of
consumer
satisfaction.
The goal of
the firm is
specific as it
want to gain
higher
consumer
satisfaction
and positive
feedbacks.
The goal is
measurable as
the consumer
will provide
feedbacks and
ratings, and
those can be
used to assess
the
performance
towards the
goal.
The goal of
the firm is
achievable
and attainable
as the
restaurant has
enough
resources and
potential.
The goal of
achieving
higher
customer
satisfaction is
relevant and
realistic as
improving the
taste and
quality is in
hand of
restaurants
staff.
The firm has
decides to
achieve the
desired
objective
within next
six months.
Prioritization Matrix
This is a business tool also known as priority or criteria matrix and is used by the management to
make choices by deciding the correct choice by comparing all the available choices (Bryson,
2018). This model has 4 quadrants:
1. Important and Urgent: These are those tasks which are must-to do and should be
covered right now.
2. Important but Not Urgent: This quadrant involves such task which are important to
accomplish for business success but are not bounded by any deadline.
3. Urgent but not Important: In this quadrant, task which does not have any significance
for business success but should be treated with urgency.
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4. Neither Urgent nor Important: The final quadrant involves time-waster tasks such as
browsing the internet or taking long breaks, such task does not contribute any part in the
end results of business.
M4 Using a range of management tools and performance review techniques, discuss effective
management solutions to address shortcomings within a specific food service operation.
In order to improve the performance of the business, drawbacks in current business plan
and strategies must be eliminated. To do so, an effective roadmap of capturing the problem and
implementing solutions is used by The Ivy. The process includes steps such as identification of
problem and its key sources, fostering the solutions and choosing the most appropriate one and
last to implement the solution (Eastman, 2021). There are several techniques which can be used
to measure the performance of employees and the business such as 360-degree feedback, self-
evaluation etc. Models such as SMART Planning and Prioritization Matrix helped the firm in
implementing the plan to get the desired output.
D3 Justify recommendations to resolve organisational challenges applying measurements tools
for monitoring an implementation plan for improved performance within a given food
service organisation.
The Ivy was facing the challenge of decline in customers; satisfaction as they were unable to
reduce the cost and tools like 360-degree feedback, self-evaluation, rating scale etc. had helped
the business in analysing the skills and performance of its employees. The firm had applied
problem solving roadmap which helped in assessing the key problems and suggesting the ways
to implement suitable solutions. SMART planning model help the firm by supporting the
implementation of its goal to achieve customers’ satisfaction and Prioritization Matrix helped in
making the correct choice for business’ benefits.
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CONCLUSION
As per the above analyses, it can be concluded that to manage the food and beverages
business or to improve its performance, an effective business plan can be beneficial for the
desired objectives. There are some management practices such as hiring, providing training,
checking the quality etc. which can help the business in effective operation. There are various
tools such as 360-degree feedback or self-evaluation which can help the business in measuring
the performance. It is essential for an organization to eliminate the drawbacks of current plan and
adopting solution to eliminate those in order to improve performance. SMART planning model
and Prioritization Matrix helped the business in implementing the desired plan.
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REFERENCES
Books and Journals
Ali, A., Hashir, M., Memon, M.A. and Mehdi, M.Z., 2021. 360-Degree Feedback and Innovative
Work Behavior: A Serial Mediation Analysis. Available at SSRN 3916820.
Bryson, C., 2018. Prioritization matrix use in program/project management. Quality, 57(9),
pp.20-20.
Clarke, S., 2018. Social Work as Community Development: A management model for social
change. Routledge.
da Cunha, D.T., 2021. Improving food safety practices in the foodservice industry. Current
Opinion in Food Science, 42, pp.127-133.
Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I.S., 2018. Food management. Routledge.
Eastman, C.M., 2021. Problem Solving Strategies (pp. 138-153). Routledge.
Nudurupati, S.S., Garengo, P. and Bititci, U.S., 2021. Impact of the changing business
environment on performance measurement and management practices. International
Journal of Production Economics, 232, p.107942.
Pereira, J.P., Natalya, E. and Slesarenko, I., 2020, February. The analysis of competency model
for a performance appraisal system in the management of food service industry.
In International Conference on Information Technology & Systems (pp. 162-171).
Springer, Cham.
Schermerhorn Jr, J.R., Bachrach, D.G. and Wright, B., 2020. Management. John Wiley & Sons.
Vale, I., Pimentel, T. and Barbosa, A., 2018. The power of seeing in problem solving and
creativity: an issue under discussion. In Broadening the scope of research on
mathematical problem solving (pp. 243-272). Springer, Cham.
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