Food Service Management Report: Procurement, Ethics, and Performance

This report provides a comprehensive analysis of food service management, examining various aspects crucial for success in the industry. It begins by exploring different food supply chain approaches, including fine dining, pop-up services, themed restaurants, and fast-food establishments, along with the roles of stakeholders involved. The report then delves into effective procurement and sourcing processes, highlighting the importance of supplier credibility, approved supplier lists, and value-for-money considerations. Analytical tools like SWOT and Porter's 4 corner analysis are used to evaluate management strategies in restaurants such as Bloomsbury Street Kitchen and Wild Thyme. Furthermore, the report discusses ethical practices in food service, their impact on business success, and management practices using performance review techniques. It concludes with recommendations to address organizational challenges and improve overall performance, emphasizing the significance of strategic management processes, procurement, and ethical considerations for achieving organizational effectiveness.

Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................4
P1 Different food supply chain approaches................................................................................4
P2 Principles of effective procurement and sourcing processes.................................................5
M1 Food supply chain approaches and strategies to enhance organisational effectiveness.......6
TASK 2............................................................................................................................................7
P3 Different analytical tools to support effective management strategies..................................7
P4 Management practices to support successful business operations.........................................8
M2 Critical evaluation of management tools and practices........................................................9
D1 Recommendations to support management practices...........................................................9
TASK 3..........................................................................................................................................10
P5 Ethical practices and their impact in a food service organisation........................................10
M3 Impact of ethical practices on business success.................................................................10
D2 Critical analysis of ethical practices in food service organisations.....................................11
TASK 4..........................................................................................................................................11
P6 Management practices using a range of performance review techniques............................11
P7 Recommendations and management alternatives to improve performance.........................12
M4 Management solutions to deal with shortcomings within food service operations............13
D3 Recommendations to resolve organisational challenges.....................................................13
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
Food service or catering is the fastest growing and developing industry with the concern
of people increasing related to food quality, safety, environment in which it is served etc. Food
service management is important so that the operations and functions of restaurants and other
establishments that prepare food and beverages can be well managed. The consequences of
unsafe food can be serious which may cause allergies, food poisoning and even lead to deaths
and so the ISO's of food safety management standards should be strictly followed. These
standards can help the restaurant to evaluate, control and regulate the quality of food so that food
related hazards can be managed (Aschemann-Witzel and et. al., 2017). To study the various
aspects related to food service management various restaurants based in UK such as Bloomsbury
Street Kitchen, Wild Thyme etc. are taken which offer dining and food services to their
customers. This report will discuss in detail the strategic management processes and practices,
procurement and sourcing processes, strategic tools etc. followed in various food service
restaurants.
TASK 1
P1 Different food supply chain approaches
Food can be delivered to customers through various food supply chain approaches which
involves a network of individuals, organisations, resources, technologies etc. which are involved
in preparing the food and making it available to customers in a way that is profitable for the
company. Various approaches are discussed as follows : Fine dining : These restaurants provide food to their customers that is of highest quality
and give best services in this sector. They have fancy menu and generally target the upper
class income people of the society (Boe and et. al., 2015). Pop-up food services : These are temporary set-ups i.e. they do not operate through
established buildings or restaurant structures. They are opened in temporary set-ups like
food vans by young chefs who are willing to try their cooking talents.

 Themed food services : These are the restaurants that are based on some themes used to
attract customers and provide them with unique and different experience of food in a
completely different artificial atmosphere like Japanese style restaurants. Huge
investments are involved in creating such themes. Fast food and take away : These are the restaurants which do not provide a sitting set-up
to the customers. Their main focus is to provide prepared food to customers which can be
ordered according to the needs of customers and ca n be taken away with them to eat at
the places suitable for them.
 Conferences and events : This is related to providing catering service to the people who
have gathered for attending a meeting or an event. The food is prepared at the venue itself
and is self-served by the people present at the event like birthdays, marriages etc.
The stakeholders that are involved in a food related industry are customers, farmers,
consumer associations, environmental groups, food manufacturers, restaurant owners,
employees, chefs etc. They are either directly or indirectly involved with the food that is made
available to the customers for consumption (Caswell, 2019).
Food supply chain processes : It refers to the stages through which the food reaches
from farms to the tables of consumers. It involves all the stages from production of food by
farmers, processing of the food by restaurants so that they can be prepared in accordance with
the taste and desired goals and objectives of the restaurants, distribution of food that is done
through various approaches of food supply chain, consumption of the food by the end consumers
and finally disposal of the leftovers of the uneatable party of the food in a manner that does not
cause harm to the environment (Christiansen and et. al., 2017).
Role of stakeholders : The stakeholders involved are responsible for providing healthy
and safe food to the consumers so as to protect them from food related issues like allergies, food
poisoning etc. The restaurants need to follow the rules and laws of the government related to
food safety in the country so that health hazards caused by consumption of unsafe food can be
reduced. The chefs are responsible for cooking the food using appropriate ways. Customers are
the main stakeholders who should be satisfied so that the restaurants can succeed in the market.
P2 Principles of effective procurement and sourcing processes
Procurement process in food industry is related to placing orders to the suppliers so that
the required raw materials to prepare food can be procured according to demand in the market. It

also involves receiving the orders on time and at the best costs after which final payment is done
to the suppliers. Negotiation of prices, making purchases from suppliers who are registered and
provide safe and healthy raw materials for food preparation, handling and storage of food items
etc. are the activities that are involved in procurement. Sourcing on the other hand means
selecting the best sources from where the food can be procured. It means that selecting the best
supplier out of the various suppliers that are present in the market. It is done to ensure that
reliable, affordable and quality items are gained from them so that best quality of food can be
prepared and made available to customers.
Procurement management : It means acquiring goods and services from the supplies by
evaluating their prices, quality and comparing different suppliers on these parameters so that cost
of procurement can be reduced while maintaining the quality and safety of the food so acquired.
The quality and quantity controls can be done by following ways : Supplier credibility needs : It is important for restaurants to check the credibility and
reliability of the suppliers so that the quality of food that is prepared from the raw
material so acquired can be of the desired quality which is very important top provide
satisfaction to customers and affects the sustainability of the business (Christopher, Mena
and van Hoek, 2018).
 Approved suppliers list : It means that the suppliers are selected from the list of suppliers
that is approved by the government and the food safety department of the country so that
the suppliers that follow food safety standards are selected by the restaurants.
Sourcing considerations : It means selecting the best among all the suppliers present in
the market so that safe and healthy food is provided to the customers. It also helps in building
ling-term relations with the suppliers. Following are some of the sourcing considerations : Value for money : It means that the suppliers selected give the best value for money on
the materials provided by them. The quality and quantity of products must match the
desired standards of the restaurant so value for money can be created (Ellram and Tate,
2015). Range/choice on offer : It means that the supplier who offers variety of choices among
the materials along with giving range of offers given by them must be selected so that
correct negotiation of prices can be done which can help in saving costs for the
restaurants.

 Aftersales service/warranties : The suppliers who take the responsibility to provide
compensation in case any defect or fault is found in the materials supplied by them. This
increases the reliability of the suppliers in providing good quality of items.
M1 Food supply chain approaches and strategies to enhance organisational effectiveness
Organisational effectiveness depends on its ability to survive in the competitive market
by building a strong brand image and by attracting a large number of customers to its products
and services which increases its profitability. The supply chain approach followed by an
organisation and the strategies of procurement helps in enhancing the effectiveness of the
organisation by satisfying customers and providing them with best quality of food and services in
terms of attractive ambience and cleanliness. Supply chain approach helps in enhancing the
customer food experience by providing them atmosphere that is relaxing, modern and stylish
which increases the profitability of the organisation. Procurement and sourcing strategies help
the organisations in acquiring best quality of products from the suppliers at best prices which
reduces their costs and enhances the quality of food provided to customers (Fleming, 2019).
TASK 2
P3 Different analytical tools to support effective management strategies
The analytical tools that can be used by the management of different restaurants so that
effective strategies can be implemented so that the growth and development of restaurants in the
competitive market can be ensured (Hill and Brierley, 2017). Some analytical tools are discussed
below :
SWOT analysis for Bloomsbury Street Kitchen :
Strengths
 Modern and stylish ambience inspired
from the Mediterranean and Japanese
styles and offers a diverse variety of
wines, sakes and signature cocktails.
 Relaxed atmosphere which helps in
enhancing customer experience.
Weaknesses
 The employees of the restaurant have to
be trained which involves a heavy
expenditure on training and
development programmes.
 The restaurant provides expensive food
and services to customers.
Opportunities
 Increasing tourists who come for
Threats
 The suppliers are providing bad quality

relaxing holidays so that lifetime
experience cab be created.
 The disposable income of the people in
UK is increasing.
of products to the restaurant which is
affecting the quality of food.
 The availability of seating arrangement
is not enough to accommodate the large
number of customers.
Porter's 4 corner analysis for Wild Thyme Restaurant : This is a tool which helps in
evaluating the strengths, intentions and objectives of the competitors that are present in the
market so that strategies can be formed to gain a competitive advantage (Jamil and et. al., 2017). Drivers : This helps to analyse the goals of the competitors and the strategies they are
applying to achieve these goals. This will help to realise if the competitors are satisfied
with their current positions and performance in the market which will determine their
reactions to the external factors and their likeness to change their current strategies. This
gives an insight to the organisations so that appropriate strategies can be formed to deal
with competition. Management assumptions : The perceptions and assumptions that the competitors have
about their current position in the industry that influences their strategic decisions. This
will help in identifying the strategies that the competitors will follow to remain stable in
the market. If the competitors think they are unstable they will react aggressively in the
market by bringing rapid innovations whereas if they think they are stable then no
strategic change will be done by them (John and Eeckhout, 2018). Strategy : This helps in analysing how the strategies of competitors to compete in the
market. Also the current position of competitors in the market can be known like if they
are stable or are struggling to capture markets. This will determine if they are thinking of
introducing new products or are changing prices etc.
 Capabilities : It is the ability of competitors to initiate or respond to the external factors
so as to remain stable in the market. This will help in determining their strengths and
weaknesses so that strategies that attack their weaknesses can be formulated.

P4 Management practices to support successful business operations
Management practices of an organisation determines the sustainability and profitability of
the organisation as appropriate strategies and techniques can be applied which can enhance the
quality of services and products provided by them.
Managing human capital and resources in operations by Bloomsbury Street Kitchen
: It is related to managing the employees of the company by motivating them to improve their
efficiency and productivity. This helps in using the skills and talents of the human resources in
the most efficient manner which can be done through : Staffing levels and cost management : It means managing sufficient levels of employees
with desired qualities and experiences so that customers needs can be catered in an
efficient manner (Lipton and et. al., 2015). Efficient rota management for seasonality : It is related to preparing schedules for the
employees so that the shift patterns can be managed efficiently and effectively. This helps
in scheduling the staffs based on the customer behaviour, staff availability, staff
characteristics, seasonal and historical trends and rules and regulations so that right
people perform right task at right time. Using skills and competencies : This helps in utilising the skills and talents of the human
resources in n efficient manner so that effective outputs can be derived from them.
 Using Belbin team roles : It can be used to delegate roles and responsibilities to the team
members so that all the team members can perform their task efficiently.
Property and resource maintenance processes at Wild Thyme Restaurant : These
processes help in maintaining the property and resources that are available at Wild Thyme
Restaurant so that the daily operations can be successfully conducted to achieve the goals and
objectives of the restaurant. Maintain food service facilities : Food must be prepared in accordance with the orders
given by customers so that good quality of service can be given to customers.
 Repair scheduling through peaks and troughs : This means that repair and maintenance
of the property should not be scheduled in the rush hours so that no inconvenience is
caused to customers.

M2 Critical evaluation of management tools and practices
Management tools and techniques used in an organisation thus helps it in its growth and
development in the competitive market by formulating appropriate strategies and policies. The
strengths of organisation can be enhanced by the use of strategic management tools along with
dealing with the weaknesses. Quality of food and service plays an important role in determining
the sustainability of the hospitality business which can be managed by appropriate management
tools and practices.
D1 Recommendations to support management practices
Some recommendations so that the management practices can be made efficient and
effective so that the profitability of the company can be increased are :
 Setting standards and guidelines that are to be followed in preparation of food.
 Training the staff members so that customer dealing can be enhanced and best services
can be given.
 Government food safety policies should be implemented in the organisation.
 Reliable suppliers must be chosen so that best quality items can be procured at best
prices.
TASK 3
P5 Ethical practices and their impact in a food service organisation
Corporate-social-responsibility (CSR) helps the organisation to sustain in the market by
being socially, economically, ecologically and environmentally responsible towards the
stakeholders and to itself. For the food related industry it helps in providing safe food to the
customers (What is CSR?. 2019). Some CSR approaches followed at Bloomsbury Street Kitchen
are as follows : fair trade practices : This means customers should be charged fairly for the quality and
quantity of food and service provided to them. Organic produce : The items used in food preparation should not be artificial and
synthetic and should not compromise with the health of customers. Transparency in practices : It means that the ingredients that are used in preparing food
must not be a secret so that customers know what they are being served.

 Eco-friendly practices : It means that the activities of the organisation must not harm the
environment for example not wasting water, disposing the leftovers or food that is unfit
for consumption properly etc.
These practices help the organisations in gaining trust of the stakeholders in the food
service industry and can help in the following ways : Staff retention : CSR practices ensures in implementing workplace ethics so that fair and
equal treatment, performance related appraisal etc. are given to employees which helps in
their retention.
 Company reputation : If the organisation is accountable and responsible towards the
society it helps in building its brand image in the market which can provide it a
competitive advantage (Nance, 2015).
M3 Impact of ethical practices on business success
In food service industry ethical practices must be followed so that the food and service
provided to the customers are in accordance with the standards and guidelines given by the
government. Ethical practices can ensure that the production, distribution and preparation of food
can be done in an appropriate manner which will help in gaining customer satisfaction. These
also helps in building long-term relations with the customers which enhances the company
reputation and increase its profitability.
D2 Critical analysis of ethical practices in food service organisations
Ethical practices ensure that the organisation understands its responsibility towards the
stakeholders so that such services and food is provided by them that are of good quality. These
practices helps in boosting employee performance, customer satisfaction, decreasing
environmental pollution, providing employment opportunities etc. so that the reputation of the
company increases in the market which gives it a competitive advantage. Safe and healthy food
helps in attracting customers and increasing the sales of the company.
TASK 4
P6 Management practices using a range of performance review techniques
Performance review techniques helps in evaluating the performance of the organisation in
the environment and also aids in measuring the employee performance so that they can be
directed in an efficient manner so that the goals of the organisation can be achieved in time and

stipulated budget. Proper guidance and motivation can help the employees in enhancing their
efficiency to work so that they are able to achieve the targets on time (Parmenter, 2015).
Following are the performance review techniques that are used by Hard Rock Cafe which is a
chain of theme restaurants that was founded in 1971 in London : Customer satisfaction feedback : It is the best technique that can be used by the
organisations in order to know about their business performance by analysing the extent
to which they are able to satisfy the customers. The managers of Hard Rock Cafe are
applying this technique so that the quality of the food and services can be improved. They
provide their customers with a feedback form where the customers express their
experience at the restaurant and describes the points at which improvements can be made. Food service quality monitoring and process control : It involves monitoring the quality
of all the processes that are involved in procurement, preparation, distribution and
disposal of the food so that best quality of food and services are made available to the
customers. The processes are controlled and monitored efficiently and improvements are
made so that safe food is provided to the customers which ensures customer satisfaction.
 Standard operating procedures (SOP) : At this stage certain guidelines are formulated
for the personnels so that the quality of their performance can be checked and made
efficient. This helps the workers in carrying out their work in an efficient manner and the
complex tasks can be managed in an appropriate manner. It aims at enhancing the quality,
reducing miscommunication and achieving desirable outputs by following the guidelines
(Sargunanathan, Elango and Mohideen, 2016).
P7 Recommendations and management alternatives to improve performance
Performance of the organisation depends on the strategies and policies followed by the
management. Various management alternatives are present that can be used to improve the
performance of the organisation which are discussed as follows : Benchmarking : It is the process of measuring the performance of organisation with the
best performing organisation in the same industry so that the internal opportunities for
improvement can be identified. It helps in comparing the company's products, services
and processes with the best company so that the areas where improvements can be made
can be analysed.

 Recruitment and talent management : It refers to managing the human resources of the
organisation by recruiting the right employees for right tasks with right kind of
qualifications and experience. This helps in enhancing customer satisfaction by giving the
best quality of services by the skilled and talented workforce.
Implementation plan :
7Cs of successful implementation ; Clarity : The implementation plan should be clear and understandable to the employees
so that all the team members can effectively perform their roles and responsibilities to
achieve the desired results. Communication : Effective communication is important so that the efficiency and morale
of the employees can be increased which will help in achieving desired goals and
objectives. Change management : It is important so that implementation of change can be
effectively done and the employees can well adapt to the change. Criteria : It means setting a desired criteria that needs to be achieved by implementing
the change successfully so that goals of change can be achieved. Checklist : It involves the list of objectives that are to be achieved by implementing
change so that all the desired results are achieved (Savino, Manzini and Mazza, 2015). Call on help : It means help can be taken from experts or organisations who have
previously implemented the same change successfully.
 Choose the right provider : It means selecting the best supplier of the raw materials at
best prices.
SMART planning : It helps in planning smartly the guidelines that are to be followed so that the
objectives of implementation of change can be effectively achieved.
M4 Management solutions to deal with shortcomings within food service operations
Hard Rock Cafe uses various management tools and techniques so that the problems
related to its performance in the food industry can be improved by following appropriate
guidelines so that its sustainability in the competitive market can be maintained. Customers
feedback, key performance indicators etc. are used to evaluate their performance in the market so
that corrective measures can be taken (Wang and et. al., 2016).