Analysis of Food Service Management and Ethics at Sahara Grill

This report provides a comprehensive analysis of food service management practices at Sahara Grill, a restaurant in Ilford, England, known for its grill, fusion, steakhouse, and Asian cuisine. It delves into various food supply chain approaches, including long, short, and outsourced models, and identifies key stakeholders such as farmers, processors, retailers, and consumers. The report also examines procurement and sourcing strategies, highlighting the importance of identifying quality goods, exploring potential vendors, and managing invoices and payments. Effective management strategies are analysed using SWOT and PEST frameworks, revealing Sahara Grill's strengths, weaknesses, opportunities, and threats. Different management practices, such as investing in teams, empowering employees, fostering communication, and rewarding effort, are presented. The report further explores ethical practices related to food standards, sustainability, and fair labor, assessing their impact on Sahara Grill. Finally, it touches on performance review techniques and recommends management alternatives for addressing challenges, emphasizing the importance of ethical conduct in maintaining a positive reputation and ensuring customer loyalty. Desklib offers additional resources and solved assignments for students studying food service management.

FOOD SERVICE
MANAGEMENT (VB)

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Food supply chain approaches and stakeholders involved.........................................................3
Procurement and sourcing...........................................................................................................4
Analysing Effective management strategies...............................................................................5
Presenting different management practices:...............................................................................6
Presenting the ethical practices and its impact on Sahara grill:..................................................7
Assessing management practices using performance review techniques:..................................9
Recommend and produce management alternatives:...............................................................10
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................12

INTRODUCTION
Food service management deals with the daily operations for the restaurants as well as
other establishments included within the process of preparing and serving food and beverages.
The major focus is on directing the staff while ensuring that customers are satisfied with the
dinning services provided by the restaurant and therefore making the business profitable. Sahara
grill is a very famous restaurant based in llford, England. The popular cuisines from this
restaurant includes grill, fusion, steakhouse and Asian food (Kim, Kim,. and Yeon, 2017). Sahara
grill also serves a range of special diet that is vegetarian friendly and halal. This report deals with
the various processes involved within the food service organisation along with some operations'
management strategies. Ethical practices are very important to follow within food management
to keep the reputation of the company high. Along with this, the report also includes an
improvement plan and recommendations for the organisation to face their challenges.
MAIN BODY
Food supply chain approaches and stakeholders involved
There are various food service approaches within the food industry. There are fine dining
options that includes having a white table cloth within the restaurants while having a higher and
fancier look to it. They have an upscale look with high quality of food. The dressing code for
customers in fine dining is wearing decent colours that are not under the category of casual
clothing. Casual dining includes having a dining restaurant that is working with complete
services such as food and bar. The ambience of casual dinning is kept to be fun and comfortable
with an affordable pricing menu. This approach lies between fast food dinning and fine dinning
with relaxed décor and casual dress code (Torlak, Demir, and Budur, 2019). Fast food and take
away is prepared and served on quick basis and have the options available for delivery. Take
away food is packed in disposable container that can be eaten immediately.
Food supply chain consists of all the activities that are included within the process of
transforming food raw materials to the food served to the consumers. This customer ready food
is derived from sourcing, processing and handling along with its distribution and sale. Food
supply chain is important to fulfil the growing needs and demands of consumers with high safety
and high quality. It aims to ensure that quality as well as authenticity of food offered to

consumers working within the organisation. The different approaches for food supply chain
includes:
Long supply chain: Within this approach of food service industry, there are cross-
continental and international suppliers. The time taken is longer along with additional costs
including landed costs, customer duties and other charges. This approach is used by companies
having the operations within high competition and are focused to earn high profit margin.
Company can make use of long food supply chain to gain enough food resources that are
delivered to the customer to attain higher growth.
Short supply chain: It includes few intermediaries that will connect local suppliers with
local consumers in much direct way when compared to other approaches. Company can make
use of this approach towards the food supply chain to have food business more access to the
local markets that will boost the regional economy (George, and et.al., 2019). There are fewer
stages within this supply chain for the company to enjoy higher profit margins and satisfying the
needs of its customers.
Outsource supply chain: Within this practice, company with outsource whole of the
supply chain to minimize the overall cost and focus on its core competencies. This food supply
chain will help the customers to meet their demands in effective manner and attain much more
flexibility within the process of operating a supply chain.
The major stakeholders involved within the food supply chain includes farmers that
manufactures the food by growing plants and various materials that re required within a
restaurant. The processors are the individuals responsible for converting the initial raw materials
into finished goods that can be offered to the consumers. The retailers involved in this food
supply chains is the restaurant that is aimed to provide high quality food and at very reasonable
pricing and time frame. Consumers play a huge role as they will receive the food products that
the restaurant will deliver with good taste and fresh.
Procurement and sourcing
Procurement management is a strategic approach that is useful in managing and
optimising the spend limit of the company (Yrjölä, and et.al., 2019). It involves having good
quality goods as well as services. It includes all the processes involved within the purchasing the
necessary goods and its final conversion to finished products. Procurement process includes:

Identifying goods: Looking for right quality food that within a cost effective price range
while exhibiting economic quantities. It ensures that these products are available when required.
The main focus is to have value for money and having lowest initial price.
Explore and Select: Sourcing the potential vendors to have the best value and quality for
the goods and services. It is essential to have a quality of goods within competitive pricing range
to make strong reputation.
Submit purchase requisition: It is about having a thumbs up from all the departments
that are responsible for controlling its finances (Dirsehan, and Cankat, 2021). It is a document
that shows the order is not changed and different.
Invoice and payment: Invoice is received from the vendor to the purchaser including all
the details regarding the order placed. This confirms the sales and the payment is done that
matches the invoice.
Sourcing is the stage that comes before the final purchase is made and includes locating
various sources that will satisfy the needs of the customers. Sourcing is done after assessing he
purchasing needs and identifying all the potential suppliers.
Analysing Effective management strategies
Such frameworks help in analysing the information that is helpful in efficient way for the
business of the company. SWOT analysis is used to determine the strengths of the company that
will help in facing the threats and gaining the opportunities to earn maximum profits.
Strengths: Sahara grills works with a reasonable pricing range and unique menu that
includes foods and cocktail services along with a wine pairing menu. The décor and ambience of
the restaurant provides very comfortable and relaxed approach to its customers. The location is
very reachable while the company stands out as a unique and distinct atmosphere.
Weakness: there is less use of technology within the operation of restaurant. This
eliminates the innovative and modern approach from the same. The company is not successful in
establishing the reputation of meat pie provider till now. This limits its meat pie lover customers.
Threat: Food serving industry is a highly competitive industry and is dealing with such
high competition serves as a major risk on it. Customers are loyal to the company but can switch
towards a restaurant with more and better services. Moreover, company has a poor initial service

as the restaurant is not prepared for its opening numbers. This might discourage the customers
from returning again to the restaurant.
Opportunity: One of the main opportunities from sahara grills is to grow area wise and expand
to offer outdoor dinning options. The company make use of technology to have modernised and
automated approach. This will allow to offer fast and efficient services while understanding the
needs and demands of its customers.
PEST analysis helps in identifying the external factors that will influence the business as well as
its strategic planning. It includes:
Political: There are major trends that affects the food serving industry, the public health policies
from the government are making it push for the foods having lower sodium and sugar intakes.
These policies also includes the number of calories for the food and drinks openly.
Economical: There are high unemployment rates within the country that affects the food
industry. The high corporate life has allowed the people to go for the ready to cook meals that is
cheaper than restaurant options (Okumus, and et.al., 2018). There is also high interest rates on
food items and taxes along with customer spending options that an slower the sale from the
company.
Social: People are looking for food items in accordance with maintaining their health fit. This
makes the company to add diet food options in their menu. In addition to this, there are good
amount of people preferring vegan food over other dishes.
Technological: It provides a competitive advantage for the company to use technology in
packaging its food, and producing food labels. It also helps in bringing ease within various
operations of the restaurant.
Presenting different management practices:
There are various types of management practice that are used in hotel operations are :
Invest in team:
It needs to be ensured that hotel has proper tools that are needed to carry out day to day
operations. Hence, it can be done through ensuring that proper supplies are made available to the
front desk and hotel so that work can be carried out timely (Politis, Krokos and Papadakis,
2017). Moreover, it needs to be ensured that team is having strong user-friendly property
management system.

Empowering the employees:
Encourage employees to make decisions so that they can treat the guests in the best
possible way so that best customer experience can be granted (Soon, 2019). Moreover,
identifying the needs of customers helps in employing better techniques for the future.
Communication:
It is very important in good management practice that employees and managers do
communication on regular basis so that relevant information can be passed on every time so that
informed employees can handle guests more efficiently.
Feedback:
Feedback sessions need to be conducted on timely basis so that standards and
performance can be met accordingly. Moreover, feedback helps in checking whether all the
reviews and rating are in positive manner or not (Filimonau and et.al., 2020). Hence, if ratings
are (negative) than proper actions need to take so that firm can stay ahead in competition.
Reward effort:
Good management practice also involves that proper reward and incentive system is
developed in the restaurants so that workers are motivated to perform better and also they stay
motivated. However, if reward system is not proper than there might be problems of employee
retention and thus competitive advantage of the firm is also lost (XiaoXiao and et.al., 2018)
Hence, firm should develop best reward system so that best results could be achieved in the
future.
Open management style:
Being open and transparent in all routine activities is also type of the best management
practice that can be adopted by the managers. Such transparency allows everyone to speak about
various ideas and problems easily without much difficulty. Hence, respect is also earned that
helps to maintain the brand image of the firm (Jaffee and et.al., 2018). Moreover, in context of
food organizations such practice allow the mangers to get quick feedback regarding any changes
if required so that better services and food products can be offered to its customers.
Presenting the ethical practices and its impact on Sahara grill:
Ethical practice is essential to ensure that business is running on trusted grounds and there
are no issues regarding its production or preparation of foods. Moreover, such ethical practices
ensure that goods are produced under safety measures and are made from sustainable resources

without harming the nature. Ethical practices ensures that the hotel is incurring minimum losses
along with establishing customer loyalty for long period. Further, there are different ethical
practices that are followed by the firm depending upon the objectives they wish to achieve in the
future. Ethical practices for the quoted firm are described below:
Food Standards:
It is very important that quality of food that is served is in proper condition and the
management should ensure that all the ingredients used in it are in fresh so that health and safety
of customers can be ensured (Jones and et.al., 2017). Moreover, a particular food standard will
ensure customers that it is suitable for human consumption and contains the least colour
additives. Moreover, through maintaining the food standards the sahara grill would be able to
introduce different more varieties of its food through proper planning and procedures.
Sustainable produced:
The food organizations must ensure that all the goods produced are made through
sustainable production and there is no harm done to the environment and natural resources.
Moreover, use of locally produced foods ensure that quality is up to the mark and hence make
the firm socially responsible too in eyes of customers (13 ethics of hospitality, 2021). Also, use
of sustainable produce is part of ethics as it ensures that there is minimum waste reduction and
hence customers are also ready to purchase only those products that are required and assures that
there is minimum wastage in the environment. Further, sustainable products helps in ensuring
better image of the sahara grill along with attracting large number of customers.
Professional integrity:
It is very important and crucial part of ethics that employees ensures formal and
respectful behaviour towards each and every customer so that demands can be fulfilled properly.
Also, they need to hear queries relating to the customers so that better suggestions and solutions
can be provided (Weinroth, Belk and Belk, 2018). Moreover, this shows the trustworthiness of
customers towards the organizations. Also, it will help the quoted firm in attracting more number
of potential customers for generating revenues in the future.
Improving service :
It is very important that food organizations aims to improve the services that they are
providing to its customers so that better customer services can be given. Moreover, good services
ensures that the firm is gaining competitive advantage and will stay ahead in the competition

(Sielicka , Choma and Kowalczyk , 2019). Services can be improved in many ways such as
preparing various authentic meals that were not earlier mentioned in the lists, changing the
service style etc. Moreover, it is important that firm services are improved from time to time so
that it could stay ahead in competition for longer period.
Impact of such services:
By following the above stated ethical practices Sahara Grill can ensure that its quality
standards are improved and hence more customers are attracted towards the service offered by
the firm (Sroka and Szántó , 2018). Also, along with great ambience customers choose those
places that are clean and hygiene and thus it is helps the firm to sustain in the food industry.
Moreover, services that are different from the competitors allows to develop a brand image in the
market and also customer loyalty is ensured. Moreover, such services also helps in developing
the image of socially responsible firm that conduct out the business activities without wastage of
resources and thus helps in creating the good will of the company.
Assessing management practices using performance review techniques:
There are various performance review techniques that are used by the management such
as self evaluation, behavioural checklist, 360 degree feedback, management by objectives and
rating scale.
Self evaluation :
Here employees are required to judge its own performance against a certain criterion.
This is done through discussions and meetings by the officials so that they can understand the
judgement process (Focker and van der Fels-Klerx , 2020).
Behavioural checklists:
In this, behaviour required from the employee are different based in job type. Here the
employee answers certain questions in form of yes or no (Bollani, Bonadonna and Peira, 2019).
Based on the answers that are given by the employee the employer than identify the behaviour
pattern of the individual so that improvement measures can be made in the future.
360 degree feedback:
It provides overall criteria of employee performance through collecting feedback from
outside sources (King, 2020). Such feedbacks allow the management to know strength and
weakness that exist within in the individual so that corrective measures can be taken on time.
Management by objectives:

It is method where manager and employees agree upon certain objectives with set deadlines so
that work can be completed on time (Everhart, 2019). Such methods allow to easily define
success and failure as targets are already determined by the management.
Ratings scale:
It is type of grading system where set criteria is set by the management based on certain
traits, behaviours, competencies etc. The employer tasks is to assign each task with a particular
grade so that success can be measured based on such grades. Such rating scale define average,
below average, above average and excellent performance based on the work that is carried out by
the employee.
In the context of quoted firm it can be said that performance measures can help the firm
to improve individual efforts in systematic manner over certain period so that employee
productivity can be increased and also firm can easily expand into those areas where it wishes to
expand in the future (5 Common Performance Review Methods, 2021). Moreover, Sahara grill
can effectively use 360 degree feedback system so that all its employees increase self awareness
about new policies and structures that need to be implemented. Also, quoted firm employees
would be able to build confidence and boost morale if they perform extra ordinarier than other
team members. Further, for sahara grill it is the best way to change company culture so that firm
does not become stagnant with the changing culture.
Recommend and produce management alternatives:
It can be recommended to quoted firm that it can use Technological performance
appraisal technique where performance is measured on the basis of specialized skills possessed
by person. This helps the firm to identify closely the way in which activities are completed by
the employees (Filimonau and Gherbin , 2017). Thus, to implement this appraisal technique
management can define certain skills that are need to carry out certain tasks in particular format.
Hence, after completion of specified tasks management can analyse each and every individual
performance based on set criteria.
Moreover, it can also use Psychological Appraisals where managers focus on future
employee performance rather than their past work. This is based on seven major components
such as emotional quotient, personality traits, leadership skills etc. Moreover, it is done through
variety of tests such as in depth interviews, discussions, psychological tests etc.(Caccamo and
et.al., 2018). Further to implement the plan sahara grill can conduct various tests when new

service or products are going to be included in the restaurant menu in the future. Also, based on
these tests' management can identify those individuals that have leadership qualities so that
future responsibilities can be assigned to them easily.
CONCLUSION
It can be concluded that there are various range of approaches within the food supply
chain. These approaches allows different benefits for the restaurant. This food supply chain
consists of various stakeholders involved at different stages. Procurement and sourcing are the
main function involved within the operations of food service industry. Various frameworks were
used to analyse the effective management strategy of the organization by determining the impact
of internal as well as external factors. In addition to this, there are various management practices
that helps and supports the operations within business. It is primary for the company to run in
ethical ways and affects various functions of the business as well, in order to reach its success.

REFERENCES
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