Food Service Management: Performance Review and Alternatives

This report delves into the intricacies of food service management, focusing on performance review techniques within a specific food service operation, Quo Vadis. It assesses management practices using tools like Key Performance Indicators (KPI) and benchmarking, along with customer feedback analysis. The report then recommends and produces management alternatives to enhance performance, including talent management and benchmarking. An implementation plan, leveraging the 'Seven Cs' concept (Clarity, Communication, Change management, Criteria, Checklist, Call on Help, and Choose the right provider), is proposed to ensure effective execution. Furthermore, the report devises management solutions to address shortcomings, emphasizing the use of KPIs and skilled personnel. Finally, it justifies recommendations using measurement tools to monitor the implementation plan, offering a comprehensive overview of strategies to improve organizational challenges within the food service industry.

FOOD SERVICE
MANAGEMENT
LO4

Table of Contents
INTRODUCTION...........................................................................................................................1
LO4 .................................................................................................................................................1
P6 Assess management practices within specific food service operation using range of
performance review techniques...................................................................................................1
P7 Recommend and produce management alternatives to improve performance, including
implementation plan....................................................................................................................2
M4 Devise appropriate management solutions to address shortcoming within specific food
service operation.........................................................................................................................3
D3 Justify recommendations to resolve organisational challenges applying measurment tools
for monitoring an implementation plan ......................................................................................3
CONCLUSION ...............................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Food service management refers to essential activity in the food industry that helps in
performing the important management functions in which they seeks to provides several goods
and services while focusing on preferences and needs of the customers. Food service
management is helping the company to work systematically so that goals and objectives can be
attained on time frame. It is an essential activity in the food industry that helps in performing the
important management functions in which they seeks to provides several goods and services
while focusing on preferences and needs of the customers. Food service management is helping
the company to work systematically so that goals and objectives can be attained on time
frame(Payne-Palacio, 2016).
LO4
P6 Assess management practices within specific food service operation using range of
performance review techniques
Performance review refers to an essential part of a company's development, learning and
management where managers of the organisation can follow the several tools and techniques for
analysing the performance on the basis of their past and current criteria. In context of Quo Vadis
varieties of options are available that are relevant to analyse the quality of the administration so
that quality and productive results can be gained by the firm. In this manager of the restaurant is
coordinate the various strategies and policies related to restaurants so that potential reviews can
be display. Some techniques that are effective for Quo Vadis can be shown below:
 KPI- It is one of the core tool where management of the restaurant can invent the several
stargates for satisfying the needs of the customers so that firm will gain their overall
objectives within a specified period of time. In this Quo Vadis can adopts the KPI
techniques which indicates that employees are working when they get the motivational
factor to complete the task. This helps in attaining the goal within a proper time
frame(Thaivalappil and et. al., 2018).
 Benchmarking- This is the prominent tool in performance review techniques in which
Quo Vadis restaurant can look forward the competencies that was present in the
marketplace and their potentialities so that they will working on this and offer a
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uniqueness in their services and foods so that they take competitive advantage. As it is
very effective for gaining high profits and sales by attracting large base of customers.
 Customer feedback- The another technique of performance review is taking the proper
follow-ups of their visitors and customers. It can be done oral or written in which Quo
Vadis can get the review from customer experiences so that changes can be done
accordingly and helps the firm to give the satisfaction to the customers and enhance the
sales and profits.
P7 Recommend and produce management alternatives to improve performance, including
implementation plan
Quo Vadis can examine and analyse the various suitable alternatives that helps in
enhancing the performance of the restaurant. In this they includes the plans for gaining higher
profits that can shown below:
Management alternatives
 Recruitment and talent management- In this Quo Vadis can work with effective supply
chain to maintains the balance in all their existing branches. For their they hire the
experienced staff from the suitable agency that does not involves high cost.
 Benchmarking- It refers to the set standard that is followed by the restaurant by applying
the various strategies for gaining the higher objectives within a set time frame. It helps in
setting the brand image in the market by attracting the large base of customers so that
sales can be highly volumes and profits can be attained(Lugosi, 2019).
Implementation of plan
Seven Cs- It is the unique concept that is executed by the Quo Vadis to get effective output that
can be shown below:
 Clarity- It reflects that the staff members have better knowledge related to their goals
and task so that they could be achieved effectively and Quo Vadis can gain high profits.
 Communication- It refers to that channel that is adopted by the Quo Vadis staff
members so that effectiveness can be maintained and also the customers are happy with
this that reflects the greatest achievement of the company in terms of earning profits.
 Change management- In this Restaurant can all their innovation and development
according to the changes occur in the market place. So that firm will make a loyal
customers and a long time customers.
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 Criteria- In this prescribed rules and regulations can be set by the restaurant so that work
can be accomplished in an effective and efficient way.
 Checklist- This includes all the details related to activities that was performed by the
restaurant for attaining the objectives. In this Quo Vadis can maintains a weekly list so
that task can be achieved on time and growth can be faced in their future.
 Call on Help- It is to be recommend that Quo Vadis can provide the service of calling in
which a they show the care towards the customers by eliminating the problem of lacking
of food. This will create a good image in the mind of the customers. As it is also useful
for solving the issues of customers in a frequent basis.
 Choose the right provider- IN this Quo Vadis cab choose the suitable distributor who
can distribute the foods by maintaining the relationship with the buyers so that high
profits and loyal customers base can be retained with the company.
This are some recommendation for Quo Vadis for improving their service and
performance so that they get successful results in the market(Kirezieva and et. al., 2015).
M4 Devise appropriate management solutions to address shortcoming within specific food
service operation
To devise an suitable solutions for managing the food service operations company need
to invest and focus on varieties of techniques like benchmarking, key performance indicator etc.
so that they can take corrective measures when the mistakes can be arises. This also helps in
smooth operations of the firm as in this company need professional candidate who can
understand the activities and done the task according to that(Gibson and Parkman, 2018).
D3 Justify recommendations to resolve organisational challenges applying measurment tools for
monitoring an implementation plan
It is to be justified that the above recommendations i.e. benchmarking, KPI and the 7 Cs
helps more company to maintains the effective communication, clarity in thoughts, measuring
performance etc. so that company will overcome the challenge they face. In this they apply the
Key performance indicator and hiring the skilful candidate so that task can be attained on
specified period of time. And this tool also helps in monitoring the implementation plan so that it
could be done appropriately.
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CONCLUSION
From the above report it is to be concluded that the food and service management is one
of the best sector and fastest growing sector in the emerging and trending market and the
company can deal with it. The companies working in food service industry do changes as per the
development and evolution can be taken place in the business environment so that objectives can
be achieved in specified period of time. It also includes approaches, strategies and tools that can
helpful in gaining the short term and long term goals and objectives of the company.
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REFERENCES
Books and Journals
Gibson, P. and Parkman, R., 2018. Cruise operations management: Hospitality perspectives.
Routledge.
Kirezieva, K. and et. al., 2015. Factors affecting the status of food safety management systems
in the global fresh produce chain. Food Control. 52. pp.85-97.
Lugosi, P., 2019. Campus foodservice experiences and student wellbeing: An integrative review
for design and service interventions. International journal of hospitality management. 83.
pp.229-235.
Payne-Palacio, J., 2016. Foodservice management: Principles and practices. Pearson
Education.
Thaivalappil, A. and et. al., 2018. A systematic review and thematic synthesis of qualitative
research studies on factors affecting safe food handling at retail and food service. Food
control. 89. pp.97-107.
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