Food Service Management Report: Supply, Procurement, and Management

This report provides a detailed analysis of food service management, exploring various aspects crucial for success in the industry. It begins by examining different food supply approaches and the stakeholders involved, emphasizing the importance of strategic resource allocation and efficient supply chain management. The report then delves into the principles of effective procurement and sourcing processes, highlighting the significance of alignment, openness, and rigor in these practices. Furthermore, it discusses the application of analytical tools, such as SWOT analysis and Porter's Five Forces, to support effective management strategies and assess the external business environment. The report also explores management practices that contribute to successful business operations, and finally, it addresses the ethical practices within food service companies and their impact on overall business performance. The analysis provides insights into how businesses can enhance their operations and achieve their goals within the food service sector.

Food Service Management

TABLE OF CONTENT
INTRODUCTION.................................................................................................................................3
LO1.......................................................................................................................................................4
P1 Food supply approaches within food service industry and stakeholders in process......................4
P2 Principles of effective procurement and sourcing processes for foods service operations............5
LO2.......................................................................................................................................................6
P3 Application of different analytical tools to support effective management strategies...................6
Swot analysis.....................................................................................................................................6
P4 Management practices that support successful business operations in food service companies. . .8
LO3.....................................................................................................................................................10
P5 Ethical practices in food service companies and impact of these on overall business practices..10
CONCLUSION...................................................................................................................................11
REFRENCES......................................................................................................................................12

INTRODUCTION
Food service management is one of the most crucial prosperous parameter developing
as one of the highly recognised paradigm within global dynamic growing industry worldwide
which shapes businesses profitable by conducing customers preferences services and
sourcing from diverse suppliers. The food service management is broad process involving
proper oversight food selection, preparation, presentation with best high quality standards and
preservation with best working aspects. The report will be analysing how food services
within retail industry seek to make sure that food deliveries are shaping among individual
customers demands for adhering with best quality regulatory paradigms. The report in first
part will be discussing approaches adopted within food service industry and principles of
procurement and sourcing for food services operations, along with analytical application of
various tools for supporting effective management strategies. Report shall be also exploring
how management practices play an integral role in supporting business operations in food
service companies and how ethical practices impact overall business scenarios productively
for gaining new effective working synergy.
LO1
P1 Food supply approaches within food service industry and stakeholders in process
There are various supply approaches within food service industry which play an
active role to improve working performance avenues and functionally also enhance
competitive strengths among new arenas where specialisation must be actively reached on.

Supreme food services have to focus onto building these approaches which are discussed
below for gaining new evocative demand synergy and higher profits:
 Prioritize allocation: This food supply approach holds wide importance within
business as by prioritizing allocation of funds and new resources supply of various
services can be managed effectively, also there is wider demands factored on among
keen markets. By prioritizing and planning resource allocation wastage can be
minimized widely as wider levels of new working scenarios can be potentially
reached on within consumers and also there is financial revenue enhancement
recognised as high further growth goal (Bauer and Göbl, 2019). Organizing strategically: This supply approach factor helps us to evaluate the
analysis widely as by organising strategically and maintaining new scenarios to be
dynamically adopted within business standards there will be higher keen scenarios
worked on by Supreme food services developed. Leveraging focus onto how new
resources are planned to be implemented, and new objectives framed will enable to
yield focus onto how new working parameters can be targeted for wider goodwill and
new profit goal farmed among management. This is also pertaining high focus onto
new working scenarios within organising new arenas and working with high
efficiency of supply chain new marketing standards which will leverage higher focus
onto new arenas and materialistically also bring on wider opportunities. Thus
organising strategically widely has evolved as one of the major technical factor of
growth new working synergy which will generate higher profits and longer term
goodwill among consumers target growth (Hassi, 2019). Minimizing pipeline time: This can be understood as highly important supply
approach which enables to reduce functional middleman and weaknesses within
management scenarios of supply chain management for reaching new profits goals
among future. This approach will also enable Supreme food services company to
potentially reduce middle time taken for reaching consumers within wider markets
and also in competitive market spread new levels market synergy. Leveraging
multichannel fulfilment is the new target scenario of supply chain management which
should be adopted for wider functional working aspects and new keen goals
maintenance which will not only factor on growth and also actively enhance new
domains of supply efficiency.

Thus it could be understood that with analysis of various analytical supply chain
approaches that there is wide business scope that can be actively tracked among management,
and also target consumer with strong advanced marketing strategies (Bavik, 2020).
P2 Principles of effective procurement and sourcing processes for foods service operations
Procurement can be understood as the process of sourcing and acquiring goods and
service within company business scenario for serving its goals and fulfilling consumer
demands with effective procurement strategies. The strategies enable effective procurement
by negotiating various favourable terms and pricing, ensuring supplier quality and efficiency
standards within longer term business paradigms. Supreme food services is one of the most
advanced recognised food services company vastly growing in UK where principles of
procurement are focused on integrity, economy transparency and openness, fairness,
competition and accountability parameters which enable to grow competitively. These
principles of effective procurement are one of the most important base onto which foods
service company procurement of raw materials into customers services have been widely
growing as major concept. The principles of sourcing are another working processes for
generating evocative foods services operations which are highly important to be analysed
while working on planning of various resources on basis of customer oriented services based
on economics of demand and supply.
 Alignment: This principle factor ensures that sourcing strategies, activities are
effectively planned and aligned with needs of company goals and internal
stakeholders which is developed by understanding of business drivers in quality or
goals and making sources widely available at cost effective manner. Alignment of
markets, suppliers and working parameters while planning of sourcing in all resources
enable to work with solving all situations effectively where internal, external aspects
enable to generate best target growth competitively among business scenarios.
Alignment makes sure that management is capable for gaining new functional
synergy and competitive growth factored onto wider domains where dynamic level
growth is important.
 Openness: This principle of sourcing focuses on openness to ideas, products, services,
suppliers and company success goals which generate wider suppliers competitors and
curiosity among professional working scenarios. This means that Supreme company
must aim to collaborate with internal stakeholders and various potential stakeholders
within external stakeholder by using various new technology with high innovation

and high supply techniques within whole processes (Guertin, Pelletier and Pope,
2020). Openness must also develop with continuous new functional planning among
new working scenarios for gaining functional innovation among wider scenarios,
which can be widely reached on by bringing on research of various new resources.
 Rigour: This principle focuses on moving above basic requirements where sourcing
shall be done with professional and structured approaches in order to generate wider
business outcomes where careful planning must be used to bring on competitive
growth goals. Supreme company must use various appropriate tools and measures for
generating new functional advancement, deliver high value and advantage among
company scenarios, for gaining larger goodwill within longer run. Rigorous principle
should competitively focus onto working with new explorative paradigms where high
focus and creativity must be employed at management for sourcing various new
working innovations among resources sourcing and procurement.
LO2
P3 Application of different analytical tools to support effective management strategies
There are various analytical tools to support effective management strategies which
will enable to built new competitive growth goals among working arenas within new
paradigms for technically bringing on wider advancement and new productive goals among
wide arenas.
Swot analysis
The external business environment is analysed by using this tool which enables to
keep focus onto how varied business scenarios are exploring within internal levels and how
are external environment coming as challenge within company scenarios.
 Strengths: The supreme food services strengths within internal factors can be
understood as one of the most competitively growing company in food service
industry with focus onto bringing on wider domains new efficacy working goals. Also
company has reached higher effective goodwill among consumers as brand is coping
up with new levels of wider diverse strategies, for consumer strength and profits
(Guzmán Muschard, Band Rozenfeld, 2020).
 Weaknesses: However Supreme court is weakly developing as financially there is less
productive synergy bringing on working parameters as skills and strategies of

working management has to be continuously enhanced which is also one of the most
recognised challenge.
 Opportunities: The opportunities of Supreme court can be understood as one of the
most explosive working scenario where there are various new explorative parameters
onto which new domains must be worked on for generating wider profits and
consumer goodwill.
 Threats: Supreme food services have threat of various external business competitors
within food industry where there are also various new companies and start-ups
coming up within business world, where threat of high competition and consumer
changing preferences are widely changing.
PORTER 5 forces:
The Porter 5 forces is one of the most innovative management tool used for external
business factors analysis where there is wide focus onto new working horizons which also
potentially builds new pace within working technical goals. Supreme food services can be
analysed by bringing on focus onto developing external business goals and bringing onto new
working potentialities within dynamic changing reflective business culture. 5 forces within
this strategically tool can be understood as follows:
 Threat of new entrants: Food service industry is widely growing with competitive
factors as there are new entrants of various new brands, start-ups and companies
growing with wide range of functional innovation among working scenarios. The
Supreme food services has high threat of various new brands working goals and new
innovation working operations which has also factored on focus onto goodwill
strength (Đokić, 2018). Threat of substitution: Consumers preferences are widely growing within services of
food services companies where threat of substitution for Supreme food services is
high as brand has to focus onto new changing domains for bringing on technical
goodwill. This is also one of the most important parameter where business scenarios
are actively transforming for reaching onto wider technical goals efficiency, where
investments must be pertained by bringing on varied consumers focused services. Threat of supplier’s power: This force is medium towards business functional
approaches where new working aspects such as suppliers demand must be taken care

of and also it could be understood that Supreme food services mostly aim to be
productive, independent for various resource allocation fundamentals. Threat of buyer’s power: This force is medium in force where consumers have
medium force and working aspects where new working innovation and functional
scenarios have been bringing on diverse range of wider domains about how new
working efficiency can be reached on. Competitive rivalry: The food service industry is competitively growing where new
working aspects of high innovation is widely functionally working as major factor for
gaining new levels of synergy, where Supreme company faces high risk from
competitive rivalry as various new levels of strengths are working on as major
parameter.
These new factors of external competitive paradigms enable to form wider new
specialisation working efficiencies where consumers goodwill and profits in revenue is
targeted onto stronger working determinants. This can be understood as how new effective
competitive food services management plays high working innovation among large technical
levels where supreme food service companies have to yield focus onto how various new
working advancement can be factored onto new relatable parameters for new revenue for
longer term parameters (Finne and Grönroos, 2017).
P4 Management practices that support successful business operations in food service
companies
There are various management practices which are highly important for successful
business operations within food service companies in business world where wide dynamic
changes have been raising in new scenarios. These management practices can be understood
as highly important and widely integral part under which exploratory wider working synergy
can be functionally built on among working levels and how programming new ethical
working parameters can be evolved actively. The Supreme food services has high business
opportunities within business goals that can be achieved by bringing on new working
effectiveness and technical exploration among varied domains onto where new reflective
synergy can be understood to be explored.
 HRM: The human resource management within working parameters of food service
industry is highly important for Supreme company to adopt in business functional
avenues as the employees who work among services deliveries should be creative and

understanding of dynamic strengths. Sales functional scenarios and responsibilities of
high evocative marketing is highly dependent on HRM functional working ethics onto
which new synergy is found to be highly important where wider potentialities have to
be emerged as one of the major keen arena. Staffing should be done by focusing onto
how new skills are being developed among employees and training deployed as per
changing new working standards among consumers demands. Branding: Food service management industry has to focus on innovative branding
functions of all goods and services where Supreme company has vast business
building and expansion opportunities for gaining new working efficiency which
attracts consumers for wider services. This can be understood as major technical goal
where new working advancement can be actively reached on, as branding is major
parameter which enables to target customers within dynamic business horizons and to
functionally reach onto wider domains which will potentially enable new revenue
market scope to be captivated (Keller, 2016). Branding should be done with latest
marketing, selling and new promotional techniques and vitally using social media
platforms for reaching among consumers spread onto various target arenas.
 Customer satisfaction: This is one of the most important and highly recognised as
goodwill parameter within food service industry, where customer satisfaction enables
to pertain new competitive levels of profits, higher revenues and wider technical
efficiency to reach on. Supreme food services within UK needs to focus on working
on consumer satisfaction goals where new technical working operations have to be
potentially reached on, where leveraging analysis of how varied goodwill paradigms
can be achieved onto bringing services through social media handles and working
with smart service. The CSAT is one of the most innovative analytical tool used for
customer satisfaction and measured with a scale of customer satisfaction , measured
with usage of scale and ranging in length where signifying enables to frame varied
aspects such as very dissatisfied, satisfied and how various changes shall be actively
planned among management. Data gathered from this tool analysis enables to
program out information of how various activities are gaining response among
management and how new evocative services shall be delivered within business (Key,
and Czaplewski, 2017).

LO3
P5 Ethical practices in food service companies and impact of these on overall business
practices
The ethical practices in foods service companies has wide business importance onto
where high focus and new advancement can be understood as one of the major parameters
growing widely as highly important arena where new functional focus shall be built by
Supreme food services for wider goodwill. The food service companies within global
industry is undergoing high range of transformation where ethical practices and business
innovation plays high focus among working scenarios for generating new domains expertise
for longer sustainable business practices. Food service companies are highly competitively
focusing onto bringing ethical practices which enable to gain competitive framework within
world levels where shareholders and stakeholders are integral part.
 Fairness to suppliers, consumers and shareholders: Supreme food services shall
focus onto fairness of suppliers, stakeholders and various shareholders who play high
important role in developing new technical innovation within new domains.
Consumers and shareholders within external paradigms shall be given strong focus
onto by bringing on transparent accountable working details and services among
stronger arenas which play high important role for gaining new diversity among
varied functional parameters. All products offered at restaurants must be as per the
set working standards and recognised working aspects for generating new innovation
among company phenomenon for wider pace (Kitchen, 2017). Maintaining safe workplaces: Ethical business practices at restaurants must be
practiced by maintaining safe workplaces among working stations where there are
various paradigms must be kept in mind among management, where all legal facilities
shall be developed among working stations. The safety of all employees is highly
important for keeping them motivated and working with new strength for wider
productive periods and also factorise new revenue parameters. Ecological sustainable practices: Supreme food services must also work with
ecological sustainable practices and develop CSR working scenarios where waste
production should be minimised among management and new productive arenas. The
ecological sustainable practices are highly important which play wide integral role
among management to bring on wider growth goals for gaining new working

structural aspects and stronger technical goodwill. Also sustainable food practices
must be framed among management at supreme food services for reaching onto
competitive new research goals and working innovation where new research helps to
focus onto stronger working aspects among new parameters (Krizanova, Lăzăroiu and
Moravcikova, 2019).
Impact of sustainable business practices on food service companies:
The sustainable business practices within working aspects can be recognised
as highly important for productive image enhancement in food service companies as there
is new level of productive goodwill formed onto stronger working aspects. There is
impact on overall image where new working scenarios can be reached onto wider arenas
by bringing focus onto sustainable CSR business practices, which leverages expansion
onto wider parameters where new functional synergy can be actively explored. Food
service companies needs to competitively also focus onto bringing on new CSR activities
where shareholders working interests are also kept at focus where there is also
development of goodwill into dynamic industry goals and competitive growth scenarios.
Ecology must be taken care by food service company, where Supreme food service
company has high business scope and new functional innovation to be reached on for
technical innovation and new relatable wider productive synergy which enhances new
scope to reach onto new synergy goals (Naumovska and Blazeska, 2016).
CONCLUSION
The report can be concluded with detailed analysis of how working parameters of
food service industry in UK has been widely evolving with high innovation and new
functional demand structure of factored growth and new technical growth productivity which
enables to seek higher productive business revenues. It can be concluded with analysis that
there are various supply chain approaches and principles of procurement and sourcing of
resources w where companies need to focus with evocative planning and implementation.
Further there is also conclusion developed onto how various management services play high
important role to expand company goodwill and new retaining power of longer goodwill.
There is an analysis explained with working aspects of internal and external working
innovation among company standards, also focus built towards various sustainable ecological
practices for higher working innovation.

REFRENCES
Books and jnournals
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Bavik, A., 2020. A systematic review of the servant leadership literature in management and
hospitality. International Journal of Contemporary Hospitality Management.
Đokić, I., 2018. Economic effects of integrated marketing communications: The case of food
products. Ekonomika poljoprivrede. 65(3). pp.985-994.
Finne, Å. and Grönroos, C., 2017. Communication-in-use: customer-integrated marketing
communication. European Journal of Marketing.
Guertin, C., Pelletier, L. and Pope, P., 2020. The validation of the Healthy and Unhealthy
Eating Behavior Scale (HUEBS): Examining the interplay between stages of
change and motivation and their association with healthy and unhealthy eating
behaviors and physical health. Appetite. 144. p.104487.
Guzmán, V.E., Muschard, Band Rozenfeld, H., 2020. Characteristics and Skills of Leadership
in the Context of Industry 4.0. Procedia Manufacturing. 43. pp.543-550.
Hassi, A., 2019. Empowering leadership and management innovation in the hospitality
industry context. International Journal of Contemporary Hospitality
Management.
Keller, K.L., 2016. Unlocking the power of integrated marketing communications: How
integrated is your IMC program?. Journal of Advertising. 45(3). pp.286-
301.