Detailed Report on Food Service Management for Leon Restaurant

This report provides a comprehensive analysis of food service management, focusing on Leon Restaurant as a case study. It begins with an introduction to the food service industry, emphasizing the importance of systematic operations and customer preferences. The report then delves into various food supply chain approaches, including direct, extended, and final supply chains, with a recommendation for Leon Restaurant to adopt a direct supply chain for efficiency. Principles of effective procurement and sourcing processes are discussed, including supplier credibility checks, approved supplier lists, value for money, and range on offer. The report further explores analytical tools like SWOT and Porter's four corner analysis to support effective management strategies. Management practices that support successful business operations are evaluated, highlighting the importance of human resource management, skill assessment, and a customer-centric approach. Ethical practices and their impact on business success are also analyzed. Finally, the report assesses current management practices and operational performance, offering recommendations for improvements, alternative management strategies, and an implementation plan for the organization.

Food Service Management

Table of Contents
INTRODUCTION...........................................................................................................................................3
LO1..............................................................................................................................................................3
Produce an introduction and overview of different food service contexts..............................................3
Examine a range of different food supply chain approaches within the food service industry,
highlighting critical stakeholders in the process......................................................................................3
Discuss the principles of effective procurement and sourcing processes for a food service operation...4
Analyse a range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness......................................................................................................5
LO2..............................................................................................................................................................6
Assess the application of different analytical tools to support effective management strategies...........6
Evaluate different management practices that support successful business operations in food service
organisations...........................................................................................................................................7
Critically evaluate management tools and practices that can support successful business operations in
food service organisations.......................................................................................................................8
LO3..............................................................................................................................................................8
Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices have on the overall business success.......................................................................................8
Analyse various ethical practices in your chosen food service organisation and the impact they have
on overall business success.....................................................................................................................9
LO4............................................................................................................................................................10
Assessment of current management practices and operational performance of the organisation.......10
Recommendations for improvements and alternative management strategies to resolve issues and
improve productivity and performance.................................................................................................11
An implementation plan that includes a breakdown of how solutions could be put in to practice within
the organisation....................................................................................................................................11
CONCLUSION.............................................................................................................................................12

REFERENCES..............................................................................................................................................13

INTRODUCTION
Food Service Management is understood as the important process which needs to be
performed by management in order to provide different edible food products to their customers.
In present scenario, food service industry is growing at a rapid speed where it is necessary to
ensure that each of the activity is being performed in a systematic manner for attaining the
targets. In context of the project, Leon Restaurant has been chosen which was incorporated in the
year 2004 in UK. There will be different topics which will be majorly focused within the project
so topic can be understood in detail that how any of the work needs to be done. The main
purpose of the report is to evaluate the use of different types of analytical tools which are
important in forming different types of strategies which can be effective in attaining the goals.
LO1
Produce an introduction and overview of different food service contexts.
Food service industry is among the most popular industry where taste along with quality
and variety in food product matters the most. It is essential for any of the restaurant to understand
that whenever they conduct any of the work, they should be able to perform their work in a
systematic manner. The main thing which is quite crucial that customers preferences should be
given top priority so that goals can be accomplished (Boe and et. al., 2015). There are different
types of food services which are being provided by Leon Restaurant such as they work for
providing the services related to fast food, nutritional food content and many more. In addition,
company also provides different food services as per the requirement of customers.
Examine a range of different food supply chain approaches within the food service industry,
highlighting critical stakeholders in the process.
Any phase or step in the preparation of the food supply, natural assets is required for
bringing the improvement to the quality and efficiency of both the complete system. The
structure of multiple kinds of food distribution networks is important in order to protect the
health and security of processed foods. With both the aid of the ensuing analysis, a few
approaches to food supply chain has been explained below:
Direct food supply chain: it's really the easiest method of food system where only three
key parties involved, namely the manufacturer of both the food item, the main organization and

the end user . In the context of direct food systems, the restaurant obtains food and supplies
directly from the supplier or field which helps in preserving the productivity of operation which
inducing profits and commissions of the intermediaries. The specific food system guarantees the
protection or protection of foodstuffs by minimizing different channels or entire operation.
Extended Food Supply Chain: Here, food product moves from either original
manufacturer to retailer, which then transfers goods to entity from which it meets the consumer
needs. Even as name suggests, expanded food supply chain is simply a part of direct food supply
chain, for which relevant stakeholders participating in program is growing, with far more
distributors adding to the chain (McWilliams, 2015). A distributor might have other supplier
in sense of an expanded supply - chain strategy. Efficiency is assessed with aid of the
independent work performance of all involved parties in whole method.
Final food supply chain: It is referred as a chain in which all participants participating
throughout the movement of food goods, knowledge, resources, finances, etc. are allowed to be
part food system. It's a very lengthy task that also causes barriers to safety & security of food
products leading to a growth in the number of involved parties. Financial institutions,
transportation managers and market analysts often play a significant role among some of key
players involved in investigation in improving productivity of entire food supply chain.
From the above discussion, it will be important for Leon Restaurant to focus upon direct
food supply chain for attaining the targets. It is because requirement of customers can be fulfilled
and all of the necessary food products will be distributed to the as per their required where higher
profits can be earned easily.
Discuss the principles of effective procurement and sourcing processes for a food service
operation.
Procurement processes include placing orders through manufacturers by paying a price for
them when specific order has been received. The administration of purchasing is related to as the
purchasing of goods and services from vendors in compliance with value as well as
requirements. If the appropriate goods are purchased through right source, all intrinsic and
extrinsic cost can be minimised (Parmenter, 2015). Some indicators to test quality and
availability controls are listed below.

 Supplier Credibility Check: It is important for staff & management of Leon Restaurant
to determine quality & suitability of distributors. It'll also help to understand the
reputation of the individuals who will supply business with the necessary supplies. The
manager should ensure that just best quality raw materials are imported for food
production.
 Approved supplier list: Until completing the network of vendors, the manager of
restaurant involved must verify the authorized names of the distributors. By doing so,
Leon Restaurant can approach just a reliable supplier before sacrificing its resources and
losing the value of its goods (Becken and Dolnicar, 2016).
Sourcing considerations is characterized as procurement of different suppliers which are
interested in providing standard goods and services to restaurant. It is necessary for a business to
provide adequate procurement such that employees could only create new and safe food for its
buyers. This should maintain the restaurant's priority that delicious, safe and healthy meals will
be offered to customers against compromising.
 Value for money: It is also the duty of management of Leon Restaurant to pick the right
distributor who is able of giving quality to a restaurant in exchange for money. Effective
manufacturers can produce quality goods in a decent volume. It'll also enable the business
involved to carry out its business operations in a structured and efficient professional
way.
 Range on offer: In order to gain confidence and support of management, suppliers can
deal themselves with organization by delivering them proper discounts. It might result in
price negotiation; it could allow the restaurant interested to procure good materials
without even any financial problems (Lloyd, 2017).
Analyse a range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness.
The different types of approach and procurement strategies are effective for the business
in enhancing their performance because it directly or indirectly allows the entity to accomplish
the goals. Food supply approach like direct supply chain will be essential for business it will tell
the business that what types of business decision they should take in any of the situation.

LO2
Assess the application of different analytical tools to support effective management strategies.
In any of the organization, different types of analytical tools always provide the effective
way through entity can accomplish their goals and target within the specified time period. It is
necessary to understand that these types of tactics are always beneficial for the manager of Leon
Restaurant. Some of the analytical tools has been considered below in detail:
SWOT Framework: It is the framework which is widely being used in present scenario for the
purpose of determining the internal capabilities of the company. In addition it even helps to find
out the weaker area. Below, SWOT analysis upon Leon Restaurant has been discussed:
Strengths Weaknesses
 Leon restaurant has skilled employees
who deals with customers as per their
requirement.
 The price menu is compressively high
due to which each class of people do
not prefer to visit the restaurant
(Chaboud, 2017).
Opportunities Threats
 Different types of discount offer can be
provided to customer through which a
greater number of customers can be
attracted.
 The high competition within the
hospitality industry is the major threat
for Leon Restaurant.
Porter's four corner analysis is a conceptual study which could allow Leon restaurant
management to build effective strategies. The goals, tactics, motives and strengths of competing
companies can be recognized when using this structure. By doing so, the management of
the restaurant concerned might be able to create the best tactics just so the fulfillment of the
strategic mission becomes easier.
• Drivers: Company drivers can allow Leon restaurant to define the priorities and
objectives of its customers. Reviewing competitors' success can allow the restaurant to

follow response-strategies such that competitor restaurants can get tough competition by
generating higher revenue.
• Management assumptions: Such factor would allow restaurant owner of Leon to
understand strategies put in place by rivals in order to achieve highly competitive edge.
This aspect would allow restaurant to achieve its goals in a fixed time period. It could
make it much easier for restaurants to gain high revenues and profits.
• Strategy: During this point, the company's management wants to implement innovative
approaches and techniques by evaluating information gathered about competing
companies. Such techniques can involve either cooking a new meal, changing existing
menu, or adjusting price strategy, etc (Tian, 2017). The restaurant concern would be able
to deliver exclusive offerings to its target market.
• Capabilities: Such feature helps to recognize skills of rivals by understanding the
strengths & limitations. As a result, the management & promoter of Leon restaurant will
target rivals' successful tactics to retain a solid competitive position.
Evaluate different management practices that support successful business operations in food
service organisations.
There are several activities that have been very useful in achieving productivity in the general
uniformity of business activities. Restaurants often need to strengthen the natural satisfaction of
its existing customers in order to gain the degree of quality facilities. Many of procedures are
listed below:
Management of human resources and capital resources: It is important for restaurant
industry to have quality of the services which can be offer to its guest. This could be achieved by
handling the company's workforce.
Following practises can be used with this regard:
 Skill assessment & development: If this practice will be enforced within Leon
Restaurant, then there is higher probability that satisfaction level among the customers
can be improved (Pendergast and Yamazaki, 2018).
 Staffing levels & management in reduction of cost: The whole activity aims to know the
roles of different employees in the establishment. This could be achieved in Leon

Restaurant by creating effort to make sure there is no repetition of work as most of work
is performed in one path in which workers receive instructions through upper executives.
 People oriented: Within case of Leon Restaurant, it is critical that there has been good
communication between the restaurant staff. It'll also allow everyone to accomplish its
goal of getting a majority of customers.
 Action oriented: Such approach applies to the different roles that actually occur in
restaurants. Emphasis should be put on reaching the objectives and aspirations such
that latest and creative ideas which can be created by Leon are a method which can allow
them to have a positive effect on their visitors.
Resource and property maintenance process: It is that particular practices which can
be effective for Leon Restaurant for managing they’re each of the resources through any of the
operational activity can be managed in a systematic manner (James and Zikankuba, 2018).
 Internal & External services: It is a management function associated to Leon 's assistance
throughout the management of their house, that has been leased towards this
establishment.
 Repairing of Property: Besides Leon Restaurant, it is quite important that renovations are
carried out in such a manner that premises are still in a good shape and because they are
capable of attracting large more customers by offering a great atmosphere.
Critically evaluate management tools and practices that can support successful business
operations in food service organisations.
Management tools and practices can be lengthy while following but at the same time it
always provide additional opportunity through which goals can be accomplished easily in a very
short time period. At the time of conducting business operation, it provides the opportunity by
analysing each of the factor in an effective manner.
LO3
Discuss ethical practices in your chosen food service organisation and the impact these ethical
practices have on the overall business success.
Each company must conduct business processes in compliance with defined ethical
principles, that will intends to carry out their operations despite damaging the external
environment where entity performs on a daily basis. At Leon Restaurant, a variety of ethical

obligations were also introduced in order to meet all obligations. There have been some CSR
practices that could be used by this company as mentioned below:
• Fair trade: it's also critical for businesses to have sufficient equality in the firm's
corporate operations. It is in need of clarity, because then consumers are really pleased
with using the facilities of such restaurants (Kshetri, 2018). In current scenario,
Leon restaurant has followed a great deal of equality in its operations.
• Eco – Friendly: this is really a method that is linked to businesses that are willing to
demonstrate respect for both the surrounding world wherein the restaurant works. These
eco-friendly activities contribute to development of community as in all inhabitants.
These activities often contribute to the creation of a restaurants brand value depending on
different potential competitors.
With the use of different CSRs, Leon 's entire executive team will help to improve the
optimism of all organizational processes. Those activities also contribute to enhance the
goodwill of establishment.
• Reduction of the turnover of workers: it's really crucial when employees stay on
something like a long-term basis so there would be cost-effectiveness which might result
in improvement throughout the net gross profit of the establishment. Leon Restaurant
also ensures that almost all workers are happy with the company which really lets them
maintain staff yet prevents everyone from transferring to some other business.
• Brand strength: A reputation of a corporation seems to be a very effective component
for lengthy-term success of businesses. In Leon Restaurant, it's been able to record a
major portion of market with both aid of the picture of company as well as consistency
that business maintains in food products & numerous services that it provides within its
restaurant.
Analyse various ethical practices in your chosen food service organisation and the impact they
have on overall business success.
Ethical practices have a huge importance for the Leon restaurant because it will guide
them that how any of the work needs to be done along with the necessary services that needs to
be provided to customers. In addition, it will guide the entity that for attaining the targets,
preferences of customers must be considered in given time period.

LO4
Assessment of current management practices and operational performance of the organisation.
There have been different methods relevant to quality analysis that could be used by
administrators for assessment as well as the quality of employee productivity. Restaurants must
maintain a measurement and management strategy to the different activities and work performed
by employees. Although there numerous methodologies used by Leon to determine the quality of
products and services are mentioned below:
KPI: these would be primary key parameters that enable restaurants to accomplish their
strategic goals. In the case of Leon managers, a variety of techniques were devised that can be
used to support customers. This would help them achieve the overall goals.
Consumer review: As the services are made available to the customer, it becomes
important to understand what degree of satisfaction they have achieved. In Leon, administrators
have developed various methods ensuring how they can please every clients. Throughout
scenario there was a low degree of fulfillment reached by their workforce.
Setting up of standards of performance: The establishment must set different criteria
that will allow Leon to assess the performance of staff against certain current regulations. It's
very important in the assessment of results against both the targets determined by restaurant.
Monitoring of quality: It is necessary to bring improvement to the quality of services
which are being provided to customers so that level of satisfaction among the customers can be
higher. In case of Leon restaurant, it is essential to provide best taste in different food product
as it is the only way through which high satisfaction can be provided to the customers and even it
will allow them to visit on a regular basis (Fung, Wang and Menon, 2018). Here, Leon
management always try to taste the quality of food before giving it to customers.
In the above-mentioned aspect, this can be reported how each restaurant uses a variety of
unique resources and distinct techniques that will help themselves to track the continuity of
workers. These tools contribute to making different changes, if possible, and to adjust the
services that meet the needs of the buyers.

Recommendations for improvements and alternative management strategies to resolve issues and
improve productivity and performance.
There are number of situation where it is not possible for the business entity to perform
their work as per the requirement of situation because of the challenges. Also, some of the
situation are there in which it has been seen that implementing the technological changes can
create problem for the employees. Even there are external environmental factors which can
create problem as well. All of this can become because of changing preferences of their
customers.
Management Alternatives:
 Recruitment and Talent Management- Hiring the right talent within the entity is quite
important because it is on of the way through which any of the work can be performed. In
context of Leon Restaurant, they are needed to conduct the process of recruitment in a
successful manner so that newly hired employee can work according to the requirement
of situation.
 Benchmarking- It is also the tool which can be effective for Leon restaurant where they
can decide that what types of performance is required by their organization for attaining
the goals. In addition, it will allow to identify the actual performance and required
performance for bringing the improvement.
An implementation plan that includes a breakdown of how solutions could be put in to practice
within the organisation.
Implementation of Plan is quite important because it allows to ensures that organization
gets the opportunity to enhance their performance in attaining the goals. Below, Implementation
Plan has been prepared below: Clarity: It is the factor which is important for Leon Restaurant for bringing the positivity
within the plans & policy that has been formed for restaurant. Communication: It is essential function which can allow to develop healthy co-
ordination between workforce. Change Management: There are certain condition where changes are needed within the
entity and in that particular situation change management can be effective for Leon

Restaurant. It will also allow to determine about the external factor which may affect the
business. Criteria: It has a connection with setting the relation that what types of guidelines must
be followed before delivering the product to customers. Checklist: It is also essential which will focus that whether all of the elements has been
considered by the entity or not. Call on help: It will be crucial for Leon Restaurant to provide help to customers or even
to the employees whenever executing any of the strategy prepared by the management.
 Choose the right provider: When it comes to this particular factor, it is essential to
understand that Leon Restaurant must have the workforce which can work as per the
requirement of situation or according to job profile.
CONCLUSION
From the above discussion, it has been concluded that food service industry is one of the
industries where frequent changes is required. Bringing changes in all of the essential required
area can be effective in attaining the goals as it can guide to achieve higher revenue. It is
necessary for the business entity to ensure that they are able to use different types of analytical
tools through which performance can be improved. Different types of management practice is
crucial as it allow to determine that what types of work needs to be done within the organisation.

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