Food Service Management: Strategic Planning and Operations Report

This report delves into the complexities of food service management, focusing on the case of Leon restaurant. It begins by examining different food supply chain approaches, highlighting the importance of effective procurement and sourcing processes. The report then analyzes various management practices that support successful business operations, including SWOT analysis and Porter's Five Forces. Furthermore, it explores diverse management practices like the Belbin theory to enhance operational efficiency. The report also emphasizes the significance of ethical management and concludes with the formulation of an improvement plan, offering a comprehensive overview of strategic management within the food service industry, with the aim of enhancing overall business success and operational efficiency.

Food Service
Management

INTRODUCTION
Food safety is a scientific concept which is essential for the health. It is used as scientific
discipline describing handle, preparation and storage of food in ways that prevent food -borne
illness. Food safety can be a process of effectively handling, preparing and preserving food in
order to provide protection to individuals form those illness which are occurs due to food-borne
germs and bacteria (Bahr, 2018). Food safety management system is a tool and technique which
is used to assure the safety of food. This assignment is based on Leon which is a fast food
restaurant chain which was established in 2004 by John Vincent, Henry Dimbleby and Allegra
McEvedy. It is headquartered in London, UK and operate its business on 70 locations like UK,
Ireland, Netherlands, Norway, Spain and US etc. This report will discuss about sourcing and
procurement process within a food service organisation and evaluation of operation management
plan of actions. Further will explain about the importance of ethical management and
formulation of an improvement plan.
TASK 1
P1. Examination of different food supply chain approaches within the food service industry
Food supply chain is a method which indicates to the procedure which enable to find out
the efficacious manner to supply the services to the potential customers. Food sector have
diverse actions which are utilised in to provide better quality services to their target audiences. In
Addition to it, it assist in monitor the activity of cooking food so with good quality and keep the
modular of the food. To the restaurant, it is essential to have effective supply chain in order to
provide quality services to the clients. Quality of the food and cleanness is the most important
factor to gain the rival's benefits from marketplace. There are some approaches which are
available in food service sector and they are mentioned as below:
Conference and events- Food and service sector play an essential role in events and
conferences by offering its services in adequate manner to its potential customers. These kind of
events are organised by the hotels and also by event administration to carmine best in grade
services to its target audiences (Bellia, Pilato and Seraphin, 2016). An event supply chain

management assist in conferences by timely arrival of inventory as well assure the pickups and
delivery of the carriers. Supply chain also permit event administrator to track the orders and cost
in well explicate way.
Pop Up Food service- It is a type of service that offer and deliver food in ephemeral
basis. These kind of services are offered by the organisation to those customers and clients who
have the need to enjoy something new or different from their regular food (Demirci, Soon and
Wallace, 2016). These important thing of these kind of restaurants are that can be open anywhere
and anytime. In context of UK food services, the industry is offering new growth options to chef
to show their talent in this specific industry.
Theme food services- These kind of services are those services which are based upon the
need, choice and interest of the individuals. In current, theme food service is most popular which
restaurant have their outlet according to theme. It has been analysed that those restaurant who
have several theme are gaining more profit margins and maximize market-share.
Fine Dining- It is a most essential way of offering food to the consumers. It has different
kinds of menu consider in it like Chinese, Italian etc. In present time, fine dinning is the most
effective way to generate revenue in UK marketplace by providing good and effective services to
the customers. These kind of restaurant explain entire menu without notes and the staff is well
knowledgeable in offering adequate services to the consumers. They are also offered some
typical services like holding chair of women and protecting patrons to the restroom.
Food service sector is offering various new growth options to chef to chef to show the
talent and creativity in this food service industry.
P2. Principles of effective procurement and sourcing process
Procurement is an activity and procedure or plan of buying goods and services so that the
needs and demands of the customers can be satisfied with the help of it. The main purpose of
procurement is to fulfil the demands and desires of target audiences in a well organised way.
Procurement is also know as sourcing which is carried out in business in different areas and for
diverse reason. There are some principles of effective procurement and sourcing which are
mentioned as beneath:
Value of money- It indicates to those services which are deliver by the organisation to its
potential customers in exchange of money. In Leon restaurant, the administration of the company
should make sure that client utilise the services which are offered by the company for their

money. In context of it, they should usage right activity in order to offering services to the
consumers (Dudeja, Gupta and Minhas, 2016). Therefore, its is important for the administration
to provide value for money services that assist in improving products and brand image value at
marketplace.
Approved supplier list- It is essential for the company to maintain the list of suppliers
who offer raw material to their so that they can manufacture goods and services as per their
target audiences needs (Geng, Xu and Beachy, 2015). In Leon restaurant, it is crucial for the
management of the company that they select those suppliers who are trustworthy and offer
quality material on time for food supply. So the management of the company have a list of
different supplier thus the need can be satisfy in well explain way.
After sales services and warrantee- These are the two major components that are
effective and necessary fro making expansion in the market. It is important for the corporations
that they should provide aftersales and warrantee services which enable in making revenue and
development at marketplace. In Leon restaurant, the management of the company can offer after
sales services like solving questions and queries of the target audiences 24/7 hours .
Supplier creditability checks- It indicates to the method by which company make trust on
the suppliers. For developing suppliers creditability, it is curial to have healthy relation with the
organisation. Therefore, in Leon restaurant, the administration of the company gave to monitor
the creditability on the basis of quality, service and relation with the companies. All these factor
must be determined the firm to provide best services to the target audiences.
TASK 2
P3. Application of different management practices that support successful business operations
SWOT analysis
It is an strategic tool and technique which is used by the management of the company to
monitor the strengths, weaknesses, opportunities and threats of the company (Guchait, Neal and
Simons, 2016). Inn Leon Restaurant, the administration of the firm can also implement it in the
firm to monitor the abilities, weakness, growth options and risk.
Strengths Weakness
 The employees who are performing
their duties and responsibilities in Leon
 In this respective company, some time
the management charged high prices

restaurant are expert in the work and
well trained.
 They help in offering good quality
product as per their consumers needs
and demands.
regarding some food items.
 Sometimes due to more work, it deliver
its services by more consuming time
(Kouabenan, Ngueutsa and Mbaye,
2015).
Opportunities Threats
 The company can get growth option by
making innovation in its food products.
 By making expansion in their business,
they can also make growth in their
business.
 There are number of competitors in
this sector so they create high level of
competition by offering smilier
products.
 Political stability of different nations
also affect the business of this firm due
to operating internationally.
Porters 4 Concerns
It is a system that assist in searching the rivals plan of actions and also their goals and
aims. This concept was developed by Michael Porters which assure and clearly the objectives
within the sector. The brief explanation of this model is as follows:
Drivers- It is the first step of this concept that assist in identifying the the annual goals
and aims or help in accomplishing them. The drivers enable to monitor the company that it is
satisfied with the real execution and or they have desire or need to modify their services to
develop their offering. In Leon restaurant, administration must organise effective research and
understand the market to decrease the risk and threat. Apart from it, drivers are beneficial
because they help in analysing goals and objectives to the company so that they can be achieve
in given time.
Management assumptions- It is the next step of this model within which the
management of the company find out the rivals and formulate plan and strategies to overcome
their challenges. In Leon restaurant, it assist to make expansion in market at large level within
less time. The administrator should participate in investigation actions to form blueprint of
several elements like supply chain, operational actions in a well describe manner (Ren, He and

Luning, 2016). Administration assumptions consist the future plans of restaurant which assist the
workers and mangers to assure about their job roles according to which they perform their
actions and activities.
Strategy- It is the third step in which the management of the company describe the plan
of action which are formulate by it to minimise the challenges of market (Street, 2015). In it,
basically the organisations monitor the gap among the plan of actions and course of action that
monitor the position of the company in the market. In Leon restaurant, the management of the
company should frame formative plans towards their competitors like offering services timely
that assist to cover large number of market share.
Capabilities- It is important for each firm that they are aware with the straights and
weaknesses that enable to understand the real abilities in the food and service sector. In Leon
restaurant, administrators are needs to have information about workers abilities so that they can
make development in it when necessary. It will assist the company to differentiate their goods
and services in diverse industries. The management of the company can use effective skills and
capabilities of employees in enhancing the productivity and success of the firm.
P4. Different management practices that support successful business operations
There are different kind of management practices that can be utilised in food service
sector so that operations and activities can be operated in effective manner. For this the
administration of Leon Restaurant can use Belbin theory which is discussed briefly as follows:
Action oriented role- It is essential for respective company to be more action destined
because with the help of it, the firm can complete its task and work in provided structure in set
time. Apart form this, it is beneficial to the workers because with the help of it make focus on the
objective of the company and perform their duties and responsibilities according to them.
People oriented role- The administration of the restaurant assure that workers get all the
advantages form the company which are provided by the management of it. It is the responsivity
of the manager to insure that employees are gaining the benefits affiliated to finance regarding
their hard work. It is effective because it help in generating the sense of trust in workforce and
they perform their duties and responsibilities in more efficient manner.
Thorough oriented role- It is the last phase in which analysis is one on each single topic
and which assist in finding out the flaw and make modifications if they are required. Apart from
this, it assist the company to organise business actions in efficient way which assist in attaining

aims and objectives (Surkov and et. al., 2015). In addition to it, the roles of the workers is to
offer favourable workplace which enable in getting attention and maximising the customer base.
Property and resource maintenance process
It is also view as the essential practices which assist in support and also administrating
the successful businesses actions and activities in food service sector. These are categorised in to
two parts:
To maintain food service facilities- In Leon restaurant, the management of the company
prioritise the quality of food and services in the company (Tian, 2017). So that the company
build and develop a good brand image according to customer perceptions in the market.
To main staff and their roles- It is crucial to maintain the work in a systematic way that
assist the firm operate business function smoothly. In Leon restaurant, the administrator try to
delegate the framework in the company so that it can establish a sense of responsibility in the
minds workers so that thy can perform their task effectively. It help in attaining business
objectives and aims adequately.
TASK 3
P5. Discuss ethical practices in a particular food service company and impact of these on
business success
In the current prospect, in which company have to organise ethical practice within the
firm. In these days, organisation gratify in corporate social responsibility actions in order to have
some ethical responsibilities that assist in improving goodwill at marketplace. It help in building
a sense of responsibility in employees and also getting attention of potential consumers. In CSR
activities business of food consist appropriate hygiene and standard of ingredients use for
making product. It enable in maintaining the positive image in the minds of consumers. Along
with it, it also enhance the market value of a company as target audience have become more
sensitive towards image of the firm. There are some CSR activities which are defined as follows:
Produce organic material- It indicates to those tools and techniques which help in
manufacturing products in effective manner so that it did not harm the environment. The
management of Leon restaurant avoid the use of plastic with this make their contribution in
maintaining the atmosphere efficacious.

Organise fair trade- It is essential for the company to organise fair trade unethical
practices leads towards downfall (Uyttendaele, De Boeck and Jacxsens, 2016). Fair trade
practices consist providing better quality services and also follow the rules and regulations
towards food administration.
Enhance brand strength- To develop the brand strength, it is essential for the company
to offer good quality services to its potential customers (Uyttendaele, Franz and Schlüter, 2016).
In addition to it, the company must assure that workforce execute their responsibilities with
ethical form because it assist in improving the brand image of the firm.
Enhance the chance of workforce retention- If the company perform CSR activities
then it offer chance to the management to retain the workers till long time period. It is an
essential factor which is consider by the firm by considering employees as an essential and
important resource or asset of the company.
TASK 4
P6. Assess management practice within a specific food service operation
Performance review technique is a system that is utilised to review the work and also
offer the response which are beneficial fro the company to monitor the performance of the
workforce and make modifications as per requirement. This technique assist in accomplishing
the aims and objectives in a well organised way. The management practices within respective
industry are described as follows:
Food monitoring and control process- In food sector industry, food and its services
require to be monitored on time so that the management of the company can make improvement
regarding operational actions. In Leon, the administrator of the company should monitor the
equipment and utensils and ensure that they are clean. It help in improving the quality and taste
of food which assist in improving the brand image in the market and in customers mind.
Customer satisfaction feedback- the quality of the food and services can be monitored by
getting response from the target audiences regarding it. In Leon restaurant, the employees of the
company deliver services to its potential customers with the purpose of business growth. After
offering services, administrators must take feedback and make modifications to make
improvement in the quality and services.

Standard operating procedures- These are the steps which are fixed and utilise by each
food sector in the company. This method usually consist the regular check up and audit that are
organised by the administrator of the firm (Wallace, Sperber and Mortimore, 2018). It assure that
the quality and productivity are done efficiently.
P7. Recommend and produce management alternatives to improve performance
It is important for the company to develop the performance in order to compete in the
market efficiently (Bahr, 2018). So it is crucial to use new plans and plan of actions to overcome
the issues and offer new services to its potential consumers. Some of the alternatives plans are
below:
Management Alternatives
Benchmarking- It is an activity through the company design the standard for their target
audiences by providing them satisfactory services. It can assist Leon restaurant to maintain the
quality which help in improving the workers performance and maximize the market share.
Recruitment and talent management- It is a process of hiring skilled and talented
employees in the company. In Leon restaurant, the administration of the company with the help
of it hire and select well qualified employees which help in attaining the goals and objectives of
the company.
Implementation of plan
There are 7C's which are defined as follows:
Clarity- It is essential to the manager of the company they have clear information about
the vision, mission and objectives of the company. In addition to it, the workforce of the
company also aware with their duties and responsibilities in the company.
Communication- It is also crucial because to have effective communication between the
employees, they share all the information each other and work for the growth and success of the
company.
Change management- It is most important to the company for make modifications as per
the present trends. It assist Leon restaurant to offer services according to the needs and demands
of the consumers and fulfil their need in effective manner.
Criteria- When business activities are perform then it is essential to the stakeholders to
formulate the criteria that are required to the administration to do work. In Leon restaurant,

administrators formulate rules and polices so that employees work according them and help I
fulfilling consumer's needs.
Checklist- It is an essential component within which the manager monitor the activities
and task they are complete on time or not (Bellia, Pilato and Seraphin, 2016). In Leon
restaurant, it help the employees to complete their work on time so that they can fulfil consumers
when they required.
Call on help – In Leon restaurant, the management of the company can provide 24/7
hours services to its customer and resolve their queries. This help in minimise the issues and
conflicts among the consumers.
Choose the right provider- It is a crucial factor that assist in finding the effective supplier
to the company (Demirci, Soon and Wallace, 2016). Therefore the company can find out the
believable suppliers who can supplier good quality material and services to the company to fulfil
the market needs.
CONCLUSION
As per the above information, it can be analysed that food safety is an essential concept
because it provide protection and safety to the help of individuals from the food-borne bacteria
and germs which negatively affect the health. Food safety management is a system which help
in providing protection to food related items ad products. There are different food supply chain
approaches which help in offering food products to customers and making maximization in the
growth and success of the company. Different management practices are beneficial fro running
the business operations in effective and efficacious manner. Ethical practices and management
practices help in monitoring the impact and improve the performance of the business in food
services sector.

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