Food Service Management: Performance, Strategies, and Plans

This report delves into the intricacies of food service management, focusing on the operational strategies and business development within the Hard Rock Cafe. It begins with an introduction to the food service industry and the importance of effective management. The report then examines performance review techniques, such as customer satisfaction feedback, used by Zizzi restaurant. It further explores recommendations and alternatives to improve performance, including benchmarking. An implementation plan, emphasizing the 7 C's (Clarity, etc.), is presented to guide organizational change. The conclusion highlights the significance of management tools for quality control and market sustainability. The report references key literature on food chains and supply chain initiatives, providing a comprehensive overview of the subject.

Food ServiceFood Service
ManagementManagement
(LO4)(LO4)

Content
 Introduction
 Management services in a specific food service operation
 Recommendations and alternatives to improve performances
 Implementation plan
 Conclusion
 References

Introduction
Food service industry is considered as fastest growing and developing business as they are
concerning for providing effective quality food services to their customers. The
consideration of food service management within the restaurant is essential in terms to
operate all the activities related to prepare food and beverages can be carried out in an
effective manner. For analysing different aspects of food service management the taken
restaurant is Hard Rock Cafe which is a chain of theme restaurants which have formed in
1971. This file will cover about the different principles of effective procurement along with
the several strategies which helps the business in implementing all the strategies effectively.

Management services in a specific food service
operation
Performance review techniques as the name suggests are used to analyse and
evaluate the performance of the company so that the loopholes due to which their
performance is affected can be identified. Also these techniques help to measure
the performance of their employees so that they can be directed, monitored and
controlled efficiently which will help in making their performance more
effective so that the goals of the company can be achieved.

Performance review techniques that are used
by Zizzi restaurant
Customer satisfaction feedback : It is the
best and easy method to determine the
performance of the organisation which
can be determined by the extent to
which they are able to satisfy their
customers.

Recommendations and alternatives to improve
performances
Benchmarking : It relates to measuring the performance of organisation
with the best performing organisation working in the same industry.
This helps the company can identify its internal opportunities where
improvement can be made by comparing the products, services and
processes with the best company in the industry.

Implementation plan
Implementation plan : For implementing change in the organisation
so that improvement can be made in its services to achieve customer
satisfaction 7C's need to be successfully implemented :
Clarity : The implementation plan should be clear and understandable
by all the team members so that they can perform their roles and
responsibilities in an efficient manner to achieve desired results.

Conclusion
From the above PPT it can be concluded that Various management
tools and techniques can be used so that the quality of food can be
managed and performance can be improved which will help in
better procurement, preparation, distribution and disposal of food.
This will help in its sustainability in the market along with being
successful.

References
Allen, P. and Sachs, C., 2012. Women and food chains: The gendered politics of food.
Taking food public: Redefining foodways in a changing world. pp.23-40.
Aschemann-Witzel, J. and et. al., 2017. Key characteristics and success factors of supply
chain initiatives tackling consumer-related food waste–A multiple case study. Journal
of cleaner production .155. pp.33-45.
Bailey, I. and Buck, L. E., 2016. Managing for resilience: a landscape framework for food
and livelihood security and ecosystem services. Food Security. 8(3). pp.477-490.

Thank You