Food Service Management Report: Bloomsbury Kitchen Analysis

This report provides a comprehensive analysis of food service management, focusing on the operations of Bloomsbury Street Kitchen. It begins with an introduction to the food supply chain, detailing various approaches such as fine dining and fast food services, and identifies key stakeholders. The report then delves into procurement and sourcing processes, emphasizing the principles of effective procurement, including supplier selection, credibility, and sourcing considerations like value for money and after-sales service. Analytical tools such as SWOT and Porter's 4 corner analysis are utilized to support management strategies. The report further explores successful business operations, including human capital management, staffing levels, and the use of Belbin team roles. Ethical practices, such as fair trade and transparency, and their impact on a food service organization are also discussed. Finally, the report examines management practices using performance review techniques and offers recommendations for improving performance, concluding with a summary of key findings and references.

Food Service Management

Table of Contents
INTRODUCTION .........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Range of food supply chain in food service industry........................................................3
P2 Principles of effective procurement and sourcing processes............................................4
TASK 2............................................................................................................................................5
P3 Different analytical tools to support effective management strategies.............................5
P4 Practices related with successful business operations.......................................................6
TASK 3............................................................................................................................................7
P5 Ethical practices and their impact in a food service organisation.....................................7
TASK 4............................................................................................................................................9
P6 Management practices using a range of performance review techniques.........................9
P7 Recommendations and management alternatives to improve performance......................9
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Food service and catering is one of the fast growing business and industry. This are
related with the increase of food quality and to serve them into hygienic environment. Food
service management is a mandatory part for the organisation as it is related with operations of
restaurant. So food and beverages is easy to manage and it leads restaurant to provide effective
services to its customer's. There are various negative impacts such as food poisoning, allergies
and stomach pain generates due to bad food quality and habits. ISO's standard are managed due
to which better results for food are generated by evaluating, controlling and managing food
quality (Aung and Chang, 2014). This report is written from the perspective of Bloomsbury
street kitchen which offers dining services to the customer's. Moreover, it focuses on food supply
chain services and principle of food services. Along with this application of analytical tools and
management practices related with business operations of food service will also be included in
this report.
TASK 1
P1 Range of food supply chain in food service industry
Food is delivered to customer's by various food chains that are based on the network of
individuals, technologies, resources and many more. All of this products are involved for the
preparation of food service in which management is able to prepare the food which is profitable
for Bloomsbury street kitchen. Some of this approaches are mention as follow:
Fine dining- This restaurant offers their food to customer's that are high in quality and
provide best services in the market. For this they provide good menu and target high class
segment or customer's.
Pop-up food services- This are the temporary set-up and not built on buildings and
restaurant structures. Like food vans which are operated by young chef to represent their talent is
one of the best example for Pop-up food services.
Themed food services- These are the restaurant which is based on theme in order to
attract customer's and provide unique experience by offering high quality foods to customer's.
Moreover, to establish themed food services huge investments are required by organisation.

Fast food and take away- Fast food restaurant are developed in a way by which their
food is served to customer's with in short intervals. The main aim of fast food restaurant is to
deliver and prepare foods as per the needs of customer's.
In context of Bloomsbury street kitchen stakeholders of retail industry are farmers, consumer,
food manufacturers, chef and employee's etc. which are directly linked with the food expectation
of customer's (Bajželj and et. al., 2014).
Food supply chain processes- This refers to various stages through which food from the
farms are proceed towards the table of consumers. It undertakes various stages that is to serve
food from restaurants. So that food is prepared according to the taste of customer's due to which
it is easy for management to achieve their goals and objectives in short intervals.
P2 Principles of effective procurement and sourcing processes
Procurement process of food industry are related with placing orders to suppliers which is
used to convert raw-materials for prepare food that is used to procured as per the demand of
customers in market. It also involves to receive orders on time and to analysis best cost which
helps management of Bloomsbury street kitchen to increase their profits effectively. Like with
the negation of prices, to build positive relations with buyers and seller and storage of food items
are some of the major activity which is involved in procurement.
On the other side, sourcing refers to select the best methods from where the food is easily
procured. This refers by selecting the top-grade supplier it is easy for management to select the
best quality food for them. As it is done to select the reliable and affordable items which are
present in the market and ensures best quality of food for customer's (de Oliveira and et. al,
2014).
Procurement management- This refers to acquire goods as well as services from the
suppliers by analysing the cost and quality of goods. In order to analyse the best source there are
various parameters that are related with quality of goods is undertakes safety parameters which
also ensures the quality of food as per the standards of ISO.
Approved suppliers list- This refers with the selected supplier it is mandatory to check
the supplier that they are approved from government. It results with the food safety it is easy for
organisation to boost their performance as per safety standards of society.
Supplier credibility needs- This is mandatory for restaurant to ensure the credibility,
affordability and reliability of suppliers and its products. This results quality of food is based in

the raw materials. So it is important for organisation to perform their work as per the satisfaction
level of employee's. This results better sustainability by making constant efforts which leads
management to gain high profits in market (Faour-Klingbeil, Kuri and Todd, 2015).
Sourcing considerations- This means by selecting the best supplier it is easy for
organisation to collect safe and healthy food that is provided to customers. Along with this it also
helps to build long term relationship with suppliers. Some consideration related with sourcing
consideration are as follow:
Value for money- This means suppliers select best quality against the value which is
offered by them to customer's. It governs with the exact quantity and quality of goods it is easy
for organisation to match their performance as per desired standards of customer's expectation.
Aftersales service/warranties- Suppliers who are responsible for providing compensation
to analysis the fault and defect which is supplied by customer's to gain effective results. It results
better quality of goods is gained from customer's.
TASK 2
P3 Different analytical tools to support effective management strategies
Their are various analytical tools are utilised by the management of restaurant such as
pricing policy, STP, SWOT etc. which helps organisation to perform their work in effective
manner (Jin, Park and Lee, 2014). Some effective analytical tools are mention as below:
SWOT analysis for Bloomsbury Street Kitchen :
Strengths
 Stylish and positive ambience the is
divine from various culture styles and
offers good quality shakes, wine and
cocktails.
 Effective communication that is used to
transfer essential information easily.
Weaknesses
 To improve the work efficiency
organisation invest huge amount of
money for the training of employee's.
 Price charge or cost of restaurant food
and services is too high.
Opportunities
 To increase the number of tourist that
came for gaining good experience of
local food leads organisation to capture
Threats
 Bad quality and in-cooked food impacts
on the image and goodwill of
organisation.

high opportunities.
 People of UK are more investing to
enjoy good services.
 Existing space for restaurant is not
enough for large gatherings.
Analysis of Porter's 4 corner for Bloomsbury Restaurant
Drivers- This is beneficial for restaurant to analyse the goals and strategies of its
competitors. So it is easy for them to make effective strategies through which organisation
performs their work in effective manner. The main motive of driver factor is to formulate those
strategies that leads organisation to perform their work effectively (Katajajuuri and et. al., 2014).
With this factor strategies are formed by management in effective manner.
Management assumptions- All the perception and assumption which are related with
competitors are able to cover more industry area. As market area is directly linked with the
strategic area of market. In context of Bloomsbury street kitchen it helps organisation to
complete their work in effective manner by identifying those strategies that is used to sustain in
market for longer period.
Strategy- It helps the organisation to analysis all those strategies which is related with
competitors market. The main motive to implement effective strategy is to identify the
perspective by which management know their existing position. As they are struggling in market
or they are stable to complete their work.
Capabilities- This is the ability of competitors that is beneficial to respond about the
external factors in order to increase sustainability for their market. It governs that the strength
and weaknesses of particular strategy is formulated in effective manner.
P4 Practices related with successful business operations
In order to analyse the sustainability as well as profitability of organisation it is essential
for organisation to implement effective strategies (Kuznetsova and et. al., 2017). This results it is
easy for management to enhance their quality as well as services which they provided or offered
to customer's.
Managing human capital and resources in operations by Bloomsbury Street Kitchen
This is related with the managing of employee's of an organisation through motivating
them for improving organisational efficiency and productivity. It helps organisation to utilise
their skills and talent by which human resource increases their work productivity.

Staffing levels and cost management- This means by managing the levels of employee's it is
easy for them to complete their work in effective manner. Through which it is easy for them to
analyses customer's needs so they are satisfy with customer's needs.
Efficient rota management for seasonality- This is related with the preparation of schedules
and reports. It helps organisation to shift there needs for performing their work in effective
manner. This helps to schedule staff needs related with customer behaviour and market trends.
So it is easy to delegate the work to the right person.
Using skills and competencies- It is beneficial for the organisation to utilises the talent as well
as skill of persons in effective manner (Lahou and et. al., 2015). This is useful for managing
effective outputs that drives better results for organisation.
Using Belbin team roles- This is used for delegating the roles and responsibilities of
organisation to its employee's. So it is easy for organisation to perform their work in efficient
manner.
TASK 3
P5 Ethical practices and their impact in a food service organisation
CSR ( Corporate-social-responsibility ) leads the organisation to increase sustainability in
the market. For this it consider all practices such as social responsibilities, economical
responsibilities and environment friendly nature that enhances the goodwill of the organisation in
effective manner. In context of food related industry this helps organisation to generate safe food
to customer's. Some CSR practices implemented by Bloomsbury street kitchen are mention as
follow:

fair trade practices- It means which the organisation that are related with management
accounting to perform their work in ethical way.
Organic produce- Their are several items are used by food preparation techniques that represent
employee's of restaurant utilise only natural and good quality products. So more number of
customer's are attracted towards this (Morawetz and et. al., 2014).
Transparency in practices- The ingredients which are used to cook the food in effective
manner, it is essential for Bloomsbury street kitchen to represent which is used to make foods as
per customer's needs.
Company reputation- Most of the organisation are accountable as well as responsible for the
society. This results it is easy for organisation to build effective brand image due to which
competitive advantage is achieved by management.
Staff retention- CSR practices ensures large work possibilities for organisation and its
employee's. This refers equal as well as fair treatment is provided to all employee's due to which
retention rate of employee's is high.

TASK 4
P6 Management practices using a range of performance review techniques
Performance review techniques leads the organisation to evaluate the overall performance
and productivity of their operations as well as functions. This helps the organisation to perform
their work in efficient manner due to which goals and objectives of the organisation are achieved
in particular time period. It also helps management to enhance their work performance by
completing their task in short intervals (Oh, S.T 2015). There are some major techniques related
with performance review and implements by UK restaurant is mention as below: Standard operating procedures- In SOP there are various stages related with guidelines
of the organisation are consider by the management. This refers that with the implement
of SOP techniques it is essential for organisation to manage their work in accurate
manner. Along with this it helps management to enhance the quality of their work by
improving effective communication techniques. This results better performance and
desirable outputs is managed by organisation through following guidelines of
organisation.
 Customer satisfaction feedback- This is one of the last technique that is used by
organisation to know about their business performance. The main motive of them is to
complete their work by analysing customer's needs and services which is used to improve
the quality of food and services. In the present scenario, there are various task will be
performed by restaurant, among which one of them is to know about the quality of food
that should improved in their products and services (Pagell and Shevchenko, 2014).
 Monitoring and process control of food- This involves about the monitoring of foods
and its quality due to which better results are performed by organisation. It determines
that with the proper preparation and distribution of foods. Restaurant are able to make
effective quality in their foods. This results to satisfy the needs and demands of
customer's it is easy for organisation to determines all those area that are linked with
consumers.
P7 Recommendations and management alternatives to improve performance
Performance of an organisation depends on the strategies and policies followed by
management to enhance their work possibilities as per needs of management. Various

management and its alternatives are present in organisation which is used to make effective
results as it leads the restaurant to perform their work in effective manner. Some of the
organisational performance are mention as below:
Benchmarking- This is one of the measure performance that is used by organisation to
complete their work as per needs of management. Some of the major benefits which are achieved
are related with internal opportunities and its improvement techniques that process organisation
work on those areas which are needed to be improved by management. In the present scenario,
all the areas which is completed by management must be improved as per needs of management.
In the present scenario, restaurant are expanding their business with rapid speed (Park and Lee,
2015). So it is essential for them to manage there work as per quality needs.
Recruitment and talent management- This refers by managing the human resources and
its needs it is easy for management to perform their work by right qualities. It enhances the work
and its customer's satisfaction with the right qualifications and experience. Due to this better
results are gained by management as they recruit skilled as well as talented employee's.
Therefore, better results will be gained by the management as the quality and performance of
employee's and customer's satisfaction is equal.
Implementation of the plan :
Their are 7Cs is presented in the organisation that assist the plans to perform their work as per
needs of management. Their are various goals must be manage due to which better results will be
managed and performed.
 Clarity- The implementation of the plans need to be manage in a accurate manner. This
determines with the employee's of performing their work to complete their work as per
needs to management. It governs that with the clear roles and responsibilities it is easy for
management to delegate their work as per proper needs and wants (Siau and et. al, 2015).
 Communication- Communication is one of most essential part for the organisation that is
used to implement various results such as to increase motivation among employee's by
performing their work effectively.
 Change management- This is more important for management to perform their work and
make changes in effective manner. It results changes take place in organisation leads
organisation to adapt changes in effective manner (Tieman and Ghazali, 2014).

 Criteria- After changing the needs of organisation it is essential for management to
decide or select an effective criteria to match the performance on constant basis.
 Checklist- It determines a long list of objectives that must be achieved through
implementing change. So better results will be gained by the organisation in order to
obtain desired results.
 Call on help- This is necessary for the organisation to make changes that are related with
business plans in order to make their plans more successful.
 Choose the right provider- Most essential factor for organisation is to perform their work
with the best quality. It determines with the best supplier it is easy for management to
accomplish their task easily by undertaking best quality products.
SMART planning- This plans helps the organisation to achieve their goals or objectives in
accurate manner. It governs that most of UK restaurant such as Bloomsbury street kitchen, 19
east cafe and many more undertakes accomplish their goals by managing them specifically,
measuring, achievable, realistic and time bound manner (Tsai and Wang, 2017).
CONCLUSION
In the last, by the above report it is concluded that to constant and sustainable in the
competitive market. This is mandatory for the organisation to keep the high quality and safety for
their products. It results that customer's are attracted by organisation with more efficiency due to
which better results and profitability is achieved by management. Strategies, policies, rules and
regulations are some of the major part for the organisation which leads the management to
perform their work as per the set standards. Along, with this various tools such as the
benchmarking and recruiting effective employee's leads the management to complete their work
with more efficiency by considering all essential aspects of organisation and market.

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