Food Service Management Report: Burger King Analysis, Supply Chain

This report provides a comprehensive analysis of food service management, focusing on key aspects such as supply chain approaches, procurement processes, and ethical practices within the industry, using Burger King as a case study. The report explores various stakeholders in the food supply chain, detailing effective procurement strategies, and the importance of ethical management for overall business success. It also delves into operations management, examining analytical tools for performance measurement, and different management practices that enhance operational efficiency. Furthermore, the report includes a SWOT analysis, Porter’s five forces model, and recommendations for improvement, with an implementation plan to address organizational challenges. Overall, the report offers valuable insights into the complexities of food service management, providing a framework for businesses to improve their operations and achieve sustainable success in a competitive market. This report is contributed by a student and is available on Desklib, a platform providing AI-based study tools for students.

Food Service Management
Table of Contents
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Abstract............................................................................................................................................4
Introduction......................................................................................................................................5
LO1 Analyse the souring and procurement process which can be followed by food serving
business organization.......................................................................................................................6
P1 Examine a range of different food supply chain approaches within the foodservice industry,
highlighting key stakeholders in the process...............................................................................6
P2 Explore how the procurement and sourcing can be effective and the process to follow them
according to food serving industry..............................................................................................8
LO2 Evaluate operations management strategies within a given foodservice context..................10
P3 Show the usage of analytical tools which are used to measure the performance of the
employees within food serving industry....................................................................................10
P4 Analyse the practice of management which allow the business to complete the operations
in an effective manner...............................................................................................................12
LO3 Explore the importance of ethical management for overall business success.......................13
P5 Discuss ethical practices in a specific foodservice organization and the impact of these
practices on overall business success........................................................................................13
LO4 Produce an improvement plan for a given organizational challenge within a food service
organization...................................................................................................................................14
P6 Assess management practices within a specific foodservice operation, using a range of
performance review techniques.................................................................................................14
P7 Recommend and produce management alternatives to improve performances, including an
implementation plan..................................................................................................................16
Conclusion.....................................................................................................................................18
References......................................................................................................................................19
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Abstract
This report intends to look at some basic key features related to food service management.
Different effective approaches to the supply chain in this business industry along with some
principles of procurement and sourcing are also discussed in the report so that new companies
can follow this trend. Some analytical tools can help measure the performances of the business
are explained with some management alternative techniques to improve the performances.
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Introduction
In the modern age, the foodservice industry is one of the fastest-growing business sectors which
are attracting many business people to come into the market. People are also engaging with this
sector day by day. Nowadays as people are getting busier with handling their personal and work
life, so they are moving towards to take the foodservice. This thing allowing business owners to
spread the business and to improve the performances of them by providing quality food. As this
market is getting more competitors day by day, so business owners have to take some
management skills so that they can sustain in the market with a good reputation (John Cousins,
2009). As a recently appointed area manager of Burger King, a task has been given for analyzing
the market and find out the positive practices of the companies which can allow Burger King to
improve the food service management system.
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LO1 Analyse the souring and procurement process which can be
followed by food serving business organization
P1 Examine a range of different food supply chain approaches within the
foodservice industry, highlighting key stakeholders in the process.
Different food supply chain approaches are explained as follows.
Farmer
Farmers are one of the key stakeholders of the foodservice industry because they are the person
who produces food or its raw materials for us. From them, some other medium collects the food
and process then the consumer receives it. The farmer produces food according to the demand of
the market and sometimes they produce more than the demand. At that time the price of the
product gets lower.
Processor
At the second stage, another stakeholder who is called the processor receives the food from the
farmer and then process it according to the need of the consumers. He may add or modify the
product to make it tastier or to make it healthy for the consumers. One particular food item can
be changed according to the different demands of the consumers. Then the processor can
distribute the items to another stakeholder (Yasmine Motarjemi, 2013).
Distributer
Distributors are the person who reaches to the processors and collects the food items so that they
can provide them to the consumers. There are many kinds of distributers. Some are retailers who
buy a bulk of products from the processor and store them in the inventory and later sell them to
different shops and then customers can collect them. Some distributer receives the products from
the processor and sell them directly to the consumers.
Consumer
The consumer is the last stage where a food item gets used. The end-user receives the products
from the distributer according to their needs and demand. Then they can use them in different
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ways. A food item is made for the end-users. So the journey of the food items which have been
started from the farmers ends here in the end-users.
There is some other supply chain method which is also being used for the distributing process of
the food items. Those include Direct, Extended and Final supply chain.
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P2 Explore how the procurement and sourcing can be effective and the process to
follow them according to food serving industry
The principles of effective procurement for foodservice operations are given as follows.
Resolving user necessity
Different foodservice needs a different kind of procurement. So the basic principle of an
effective procurement has to be done in a way so that the customer or the food service gets
satisfied with the quality and meets the other necessity.
Identification of suitable product
Identification of a suitable product is important as different customers or services may need a
different kind of product. So the procurement must know the availability of items in the market
and which is suitable for which customers (Roberta Salomone, 2013).
Evaluation of goods
Evaluating the products according to the demand and needs of the food service is very important.
There are some criteria of evaluation which can be applied for the food service industry.
Procurement should be done in a way that evaluates the taste, quality, and availability of the
goods.
Order placement
Placement of the order according to the need of the foodservice and serving them within a proper
period is one of the significant principles of the foodservice industry. In this sector, a business
organization must have the ability to maintain the demand and supply of the goods and that's
why the procurement must be in the proper time (Bremmers, 2009).
There is some significant principle for the sourcing of the products. They are-
Specification
Specification of the goods or the product should be concerned properly to match the need of the
customers and the sourcing has to be done according to that. Without analysing (John Cousins,
2009) (John Cousins, 2009) the proper specifications of the products, both suppliers and the
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distributer can be in great problems because there is a chance of not matching the product
according to the demand of the customers or end users.
Market assessment
Market assessment or surveying the market is very important for the sourcing of a good product
because there can be counterfeit or fraud in the market.
Negotiation
Negotiating with the distributor has to be done in a way that allows the foodservice industry to
maintain balanced pricing in the market.
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LO2 Evaluate operations management strategies within a given
foodservice context
P3 Show the usage of analytical tools which are used to measure the performance
of the employees within food serving industry
Some analytical tools help the foodservice industry to provide a better service to the customers
and also to measure the performance of the services. Two of them are discussed below.
SWOT analysis
SWOT analysis refers to an application that is used to measure four kinds of important factors
that are directly related to the business organization. The first stage is to measure the strengths of
the business. This allows the company to measure all the strengths of them so that they can be
ahead of others in the market.
The second stage is called weakness. This allows the company to know the weaknesses of them
and allow a scope to improve the performances in the future. Measuring weakness is very
important for the business as it is needed to be balanced. Then there is the third stage which is an
opportunity. Every business has some opportunities in the market. They need to find it at a
proper time. This allows the business to find their opportunities at the right time (Sarsby, 2016).
The fourth and last stage is called the threats. This stage allows the company to calculate the
threats of the market which can influence the business in the future.
Porter’s five forces model
This model illustrates five types of forces that can influence a business organization. The first
force is the bargaining power of the customer. This refers that customer has the right to bargain
with the distributers when there is enough availability of the products.
Then the second force refers to the available substitutes in the market. This means the
availability of the business from which customers can take services. If the scope is bigger, then
customers will be more dominative to the market (Joan Magretta, 2011).
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The third and fourth force refers to the bargaining power of the suppliers and the threats of the
new entrance of the business. This means to control the suppliers and taking care of the entrance
of the market so that the company can take preparation for changes.
The fifth and last force is competition. The competition is good in the market as long it allows
the customers to get a good quality product.
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P4 Analyse the practice of management which allow the business to complete the
operations in an effective manner
Different management practices are given as follows with proper explanation.
Human resource management
HRM allows a business organization to balance the working environment which is very much
needed for the FSM. This practice can change the whole scenario of the business because it
always concentrates on turning the general manpower into an important asset for the business.
Operation management
Managing different operations within a manner that will allow the business organization to have
more control over the business is very necessary. It gives the company the power to rule the
market. In today’s scenario of the market, operation management can give more productivity to
the business (Steve Brown, 2008).
Promotional activities
A company must do some promotional activities so that they can reach to their targeted
customers. A proper way of branding and promotion can give the organization the power to
control the needs and demands of the customers. This is one of the essential management
practices for an organization.
Placement of the product
Ordering products at the correct time is very important for FSM because the business
organization always has to maintain a good flow of demand and supply. This reduces the chances
of losing loyal customers and improve the overall performances of the business (Galician, 2013).
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LO3 Explore the importance of ethical management for overall
business success
P5 Discuss ethical practices in a specific foodservice organization and the impact
of these practices on overall business success.
Some ethical practices which have been followed by the Burger King are given as follows.
 Maintaining transparency in the business is one of the ethical practice which is followed
by this company. They intend to do transparent business activities so that the customers
can get a proper idea of the business.
 This company usually do promotional activities in a way that is very fair to the customers
and represent the actual scenario of the business.
 The privacy of the customers is well maintained in this company. They always concern
about ethically satisfying their customers.
 This company always tries to set the pricing in a way that will be fair to the customers.
The impact of these practices
There are some impacts of these ethical business practices. The current position of the Burger
King in the market is very strong. They are controlling the FSM market in many countries of the
world and spreading the business in many new places. They gained a reputation in the market
and most of their customers are very loyal to them. As they always try to satisfy their targeted
customers by fair pricing, so their popularity in the market is increasing day by day (Bowles,
2011). These have been done by the practices of ethical features by this business.
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LO4 Produce an improvement plan for a given organizational
challenge within a food service organization
P6 Assess management practices within a specific foodservice operation, using a
range of performance review techniques.
Management practices of Burger king
Training and development program
This company arranges training and development programs for keeping their staffs and
employees up to date. This management practice improves the performances of the business by
the properly skilled employees.
Selective hiring
This company has a good HR department which is very effective in hiring the employees for the
company. This management practice gives the company more control over the business.
Distributing the work
The company has a process of distributing the work to the employees according to the skill and
ability of the workers. This allows the workers to get motivated to their work and employee
satisfaction is turning out to be increased at the same time.
Sharing information
Information sharing is one of the activities of this company which they always try to maintain in
a good way. Properly sharing information is very important for any kind of business. If a
company cannot provide information to their employees in a good way, the operations will be
hampered (Management, 2009).
Performance review technique
 This company follows a method for reviewing the performances which are called
management by objective. On this method, they set a goal and try to reach it within a
period and after that evaluate the performances according to that.
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 Another technique they follow is called 360-degree feedback. This method allows them
to collect feedback from all kinds of employees, stakeholders and also customers.
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P7 Recommend and produce management alternatives to improve performances,
including an implementation plan.
Some recommendations about the management alternatives are explained with proper
information in this field.
Employee empowerment
Employee empowerment refers to the power of the employees within an organization. This
allows the employees to work as their process to get work done within a period. This also allows
the employees to improve their confidence and performance.
Training
The training facility improves the overall performance and productivity of the company. So this
can be a good alternative to the management within a food service business company. Training
keeps the employee up to date with the new situations of the market.
Reward to the employees
Rewarding the employees according to their performances can be a great motivation for them.
This gradually builds confidence in the employees and also improves the performances of the
company. So it can be said that this rewarding practice can be a good alternative also.
Benchmarking the performances
Benchmarking performance means to measure the performances of the employees with the other
employees and give them the report so that they can understand their faults and try to improve
their skills and performances in the future (Roberta Salomone, 2013).
Implementation plan
These alternatives to the management can be implemented in the company by taking some steps.
The employees should be well aware of the techniques of measuring the performances and
rewarding system. This way they can be well prepared for the process. Training facilities can be
added by the HR unit of the business with the help of an authority. Some skill development and
grooming program can also be arranged to encourage the employees to make themselves more
suitable for the company. Authority can also give empowerment to the employees by announcing
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the flexibility of the work. The flexibility of the work can be encouraged by assigning the task to
the individuals and give them the authority to complete that task within a specific period.
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Conclusion
The food industry is getting much popularity to the people because of some factors which make
people busier day by day. People are moving towards to take quality service. The market of this
industry is getting full of newcomers and the business is also getting harder day by day. If any
company wants to build a reputation in this sector like the Burger King, then they must have to
apply some management techniques and strategies which will allow them to remain ahead of
others. The management strategies which are discussed in this report can be followed by the
companies to build a production company in this sector.
References
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Bowles, W. . M. . S., 2011. Ethical Practice In Social Work. 8th ed. s.l.:Grin verlag.
Bremmers, J. H., 2009. Dynamics in Chains and Networks. 7th ed. s.l.:Sage publications.
Galician, M.-L., 2013. Handbook of Product Placement. 6th ed. s.l.:Pentagon Press.
Joan Magretta, . E. P., 2011. Porter's Five Forces: Understand competitive forces. 5th ed.
s.l.:Oxford University press.
John Cousins, . C., 2009. Food and Beverage Management. 5th ed. s.l.:Routledge press.
Management, I. o. L. &., 2009. Networking and Sharing Information. 2nd ed. s.l.:Institute of
Leadership & Management .
Roberta Salomone, . T. C. . P., 2013. Product-Oriented Environmental Management Systems.
2nd ed. s.l.:Thomson Publications.
Sarsby, A., 2016. SWOT Analysis. 4th ed. s.l.:Sage publications.
Steve Brown, . B., 2008. Strategic Operations Management. 4th ed. s.l.:Pentagon press.
Yasmine Motarjemi, . L., 2013. Food Safety Management: Implementing a Food Safety
Program. 7th ed. s.l.:Routledge press.
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