Food Service Management: Supply Chain, Ethics, Performance Improvement

This report provides a detailed analysis of food service management, focusing on The Walled Garden restaurant in the UK. It examines different approaches to the food supply chain, highlighting key stakeholders and principles of effective procurement and sourcing processes. The report also discusses analytical tools like SWOT and Porter's Five Forces, which support effective management strategies, and explores various management practices that contribute to successful business operations. Furthermore, it delves into the ethical practices within the organization and their impact on business success, along with management practices using performance review techniques and recommendations for improvement, including an implementation plan to resolve organizational challenges and enhance overall performance.

Food Service
Management

Table of Contents
INTRODUCTION ..........................................................................................................................1
MAIN BODY...................................................................................................................................1
P1 Different approaches of food supply chain highlighting key stakeholders in the process 1
P2 Principles of effective procurement and sourcing processes for a food service operation2
M1 Analyse different food supply chain approaches and procurement strategies.................3
D1 Recommendations to support management practices and strategies...............................3
P3 Different analytical tools to support effective management strategies ...........................3
P4 Different management practices that support successful business operations in food service
organisations...........................................................................................................................4
M2 Evaluation of management tools and practices in food service organisations.................5
D2 Recommendations on different analytical tools and management practices in business
operations...............................................................................................................................5
P5 Ethical practices in a specific food service organisation and impact of these on business
success....................................................................................................................................6
M3 Analysis of ethical practices in a specific food service organisation and its impact on
business success......................................................................................................................6
D3 Critical analysis of ethical practices in a specific food service organisation..................7
P6 Management practices in food service operation, using performance review techniques 7
P7 Recommendation to improve performances, including an implementation plan ............8
M4 Management solutions to address shortcomings in food service operation.....................8
D4 Recommendations to resolve organisational challenges to improve performance..........9
CONCLUSION................................................................................................................................9
REFERENCES .............................................................................................................................10

INTRODUCTION
Food service management is the management which provide services of food and
beverages to the large number of people by providing them satisfaction and in a cost effective
way(Okumus, Koseoglu and Ma, 2018). It comes up with the various responsibilities of daily
operation in the food service. The food service manager is responsible for the daily operation and
ensure that each guest is satisfied by the services. The food service management contains the
staff of the waiters, managers , cooks and the cleaners which help in enhancing the customers
best possible experience. In this report, The Walled garden restaurant has been taken into
consideration which is located in the united kingdom. The report will cover the the approaches of
the food supply chain with the stakeholders and the principles of the effective procurements in
food service operations. Further, it will discuss the different analytical tools that support the
management strategies and the practices of the management in food service organisation.
Moreover, the ethical practices in organisation and the management practices in specific food
organisation will also be discussed.
MAIN BODY
P1 Different approaches of food supply chain highlighting key stakeholders in the process
Supply chain management is the process of handling the the entire productions of the
goods and services which initiate from the procurement of raw material to the delivery of a final
product to the customers. There are various approaches to the food supply chain that are adopted
by the restaurants which are described as under:
 Planning: An organisation makes plan to control the inventory so that the demand can be
matched with supply. It develops a plan to procure the raw material from the right source
so that the great quality products can be delivered to the customers. (Singh and et. al.,
2019) with reference to The Walled garden restaurant, it is always alert with the
variations in demand along with the value chain so that it can avoid the negative effects.
 Sourcing Raw material: It is the way to procure the raw material by identifying the
right vendor to meet the actual plan and actual demand in an economical and efficient
manner. As regard with The Walled garden restaurant, it procure the raw material which
may be of perishable and non perishable nature from the supplier that has to fulfil certain
standards so as to provide good quality products.
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 Manufacturing: An organisation analyse the demand in the market and in accordance to
that it proceed to manufacture the products and transform it into the finished goods. In
context to The Walled garden restaurant, it determine the needs of the customers and
follow the activities such as assembling, testing and packing in order to provide them
desired products so that it can get the positive feedback of the customers.
 Delivery: This is another approach of the food supply chain which assist in contributing
to combine customers whether direct or indirect. In relation with The Walled garden
restaurant, it fulfil the expectations of the customers by providing them finished goods
through different channels and logistics services. The restaurants also provides the
seamless delivery for which it utilises various frights such as road, air etc.
 Returns: This is a customer support process also known as reverse logistics which help
the organisation in minimising possible impairment of relationship with the customers. In
relation with The Walled garden restaurant, it provides the opportunity to its customers to
return the low quality products and further it provides the same course of action towards
the supplier and return it low quality, expired raw material.
In relation to The Walled garden restaurant, there are various key stakeholder of the
restaurants that includes owner, suppliers, customers, franchise holders and employees.
P2 Principles of effective procurement and sourcing processes for a food service operation
The procurement is the process to acquire the goods and services that are required by an
organization to meet it operations. Whereas sourcing is the process of managing the suppliers
who provides inputs to an organisation to carry out its daily operations. It involves various task
such as researching, creating, execution of the strategy defining the quality and so on. In context
to The Walled garden restaurant, there are some principle of the procurement and sourcing
process which are described as under:
 Right quality: This principle is related to the selection of the right quality material in
order to provide their best services to the customers on the average cost(Filimonau,
Nghiem, and Wang, 2021). In relation to The Walled garden restaurant, it purchase the
right quality of inputs which advocates it sustainability that is required to produce the
best quality items to serve to the customers.
 Right quantity: This principle concerns with the purchasing of the right quantity of the
material which is purchase at time of shortage of material on the minimum cost. With
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reference to The Walled garden restaurant, it purchases the materials at the right quantity
to carry out the activity of the production and timely available of goods to the customers.
 Right time: This principle deals with the delivery of the items at the right time so that
they can provide products to the customers at the right time. As regard with The Walled
garden restaurant, it reaches to the suppliers when the level of the material get reduced to
the minimum and reorder the material at the right time.
 Right source: This principle states that the material should be purchased from the right
source or the the suppler who provides material at the right quantity or the good
quality(Gao and et. al., 2021). With reference to The Walled garden restaurant, it
purchase the products from the supplier who provides the right quantity, right quality of
the products ant the right time.
M1 Analyse different food supply chain approaches and procurement strategies
The food supply chain enable an organisation to procure the raw material and convert it
into the finished products so as to reach to the customers. Therefore, it uses various strategies
and logistics and comprise of all stages that product go through such as from production to the
final destination. An organisation follow effective principles such as right quality, right quantity,
right time etc. while procuring the material from the supplier so that it can maintain the high
quality for the products and fulfil the expectations of the customers. This will help a business
concern in increasing the effectiveness and build their brand image.
D1 Recommendations to support management practices and strategies
An organisation should use the human resources appropriately in order to increase the
effectiveness of the business. The worker should be engaged to their job so that they can perform
better and provide satisfaction to the customers. The company should focuses on the strength
and the weaknesses of the professional and build up an effective team so that it can help the
company in growing. The organisation should provides the services by keeping the customer in
mind and serve them laity products.
P3 Different analytical tools to support effective management strategies
There are various tools that are used by the company to make analysis of the strategies of
the company. In relation to The Walled garden restaurant, the two strategic tools are described as
under:
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SWOT analysis
Strengths Weaknesses
Brand image: In relation to The Walled
garden restaurant, it has good brand image as it
provides the high quality products to their
customers. It has unique menu which provides
the healthy food to their customers(Zanin and
et. al., 2021). It provides the elegant
atmosphere with décor and provide the
satisfaction to the customers.
High prices: With reference to The Walled
garden restaurant, it offers high price products
to the customers which are of high quality that
are not affordable for everyone.
Opportunities Threats
Expansion: The Walled garden restaurant can
provide the various dishes apart from the vegan
option so that it can attract the more customers
which assist in in creasing the market share.
Competition: There are various competitors of
The Walled garden restaurant which provide
high competition to the restaurant. This is a
threat for the company because the customers
can be forced to take the services of the other
restaurant.
Another strategic tool is Porters five forces which are depicted as under:
 Competition in the industry: It refers to the competitors resent in the industrious with
various equivalent products and services. When there are less competitors so the firm can
charge high prices to gain profits. In relation of The Walled garden restaurant, it has
many competitors so it is difficult to deal with them and convince customers to with for
their services or the products.
 Threat of new entrant: The power of the company can be affected with the new entrant
in the market because it may become the competitor of a firm. With reference to The
Walled garden restaurant, it should offer its products at the reasonable process to attract
the more customers.
 Power of buyers: It refers to the power of the customers of negitiatuion that are made for
lower prices. With reference to The Walled garden restaurant, it can reduce the
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bargaining power of the customers by providing them unique product at reasonable
prices.
 Power of suppliers: It refers to the cost of raw material for the goods and services that
are sold by the supplier to a business concern. In relation to The Walled garden
restaurant, the price of the products impacted when the cost of the raw material are
increase by the supplier that they may affect the profit of a restaurant(Silva and et. al.,
2021).
 Threat of the substitute products: These are the products that are purchased by the
buyer in place of the real products. In relation to The Walled garden restaurant, it should
provide the quality product at the reasonable prices to increase its market share.
P4 Different management practices that support successful business operations in food service
organisations
There are different practice of the management that support the business operations of the
organisation. In relation to The Walled garden restaurant, the management practices are
described as under:
 Build strong team: In relation to The Walled garden restaurant, the management makes
the strong team so that it can execute their work more quickly. An effective can make the
better decisions and solve the more complex problems. A team share their ideas with
each other which assist in building the morale of each employee.
 Serve better: The Walled garden restaurant provides its good services to the customers
which help them in enhancing their satisfaction level(de Andrade and et. al., 2021) When
the customers are served better so it increase the brand image of the restaurant and the
profits are aloes increased.
 Sell more: In relation to The Walled garden restaurant, it attract the more customer by
providing them various offers and enhance their experience by providing their bets
services to them. This help the restaurant in making more money and increase the base of
the customers.
 Continuous improvement: With reference to The Walled garden restaurant it makes the
continues improvement in the performance of the staff so that they become able to
provide their best performance and able to deal with the more customers(Mac Con
Iomaire,Afifi, and Healy, 2021)
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M2 Evaluation of management tools and practices in food service organisations
The management tools assist the organisation in improving their performance by
analysing the shortcomings falls in the areas. These tools help the organisation in making the
plan and scheduling to achieve the goals of the business. It also provides the better collaboration
with the team so that the work can be performed effectively. This help the manager to delegate
the task in an efficient manner.
D2 Recommendations on different analytical tools and management practices in business
operations.
The effective management practice help the organisation to improve the satisfaction level
of the employees which help them in increasing their level of production. It also reduces the cost
of the labour and make them more effective by organising the development program. This
increase their confidence level that encourage them to retain in the organisation.
P5 Ethical practices in a specific food service organisation and impact of these on business
success
There are different ethical practices in food serviced management that impact the success
of the business. In relation to The Walled garden restaurant, it follow the various ethical practices
which are described as under:
 Paying a livable wage: In relation to The Walled garden restaurant, it provide fair
wages to its to the unskilled workers and the offer higher salaries to the employees
working in a restaurant. Even it organise free training program for the employees and the
worker to be more effective bad productive.
 Provide higher quality ingredient: The Walled garden restaurant provides it customers
better ingredients and less stuff because the customers demand organic, free range and
real food ingredients(da Rosa and et. al., , 2021). This ethical practice help the company
in getting the more customers.
 Having a transparent supply chain: The customers are more conscious about their
health so they are eager to know the source for food where it comes from. The Walled
garden restaurant provide transparency about their food by showing the source of their
food to make the customers satisfied.
 Paying more attentions to the customers and employees: In a restaurant, the ethical
culture includes listen to the concerns of the customers and the employees. The Walled
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garden restaurant treat each its employees fairly and respect to all the customers. The
restaurant is working to provide the better environment to its place.
 Give feedback to the community: The Walled garden restaurant tries to eliminate the
unethical practices and the wastage and provide its feedback to the community. Even it
collaborates with the organization so that it can donate the left over food to the people in
a country(Annosi and et. al., 2021).
M3 Analysis of ethical practices in a specific food service organisation and its impact on
business success
The ethical practices improve the morale of the worker and the employees in an
organisation and also assist in reducing the risks that may originate from the unethical practices.
Ethical practices enable The Walled garden restaurant to gain the competitive advantage by
adopting the ethical practices. It enables itself to retain the employees at the workplace by
boosting their morale and provide them good culture atmosphere. This also increase the brand
image of the restaurant and attract more customers.
D3 Critical analysis of ethical practices in a specific food service organisation
The ethical practices assist the organisation to be transperson with their employees and
the customers. Even an organisation attract the more talent with their strong ethical culture. The
Walled garden restaurant have strong moral principle and a personal code of conduct so that each
employee is accountable for the assigned job. Therefore, the restaurant kicks out the customers
and the employee who use racial slurs and fairly treat everyone at the restaurant and provides
ethical environment.
P6 Management practices in food service operation, using performance review techniques
The management practices with various techniques help the organisation to be more
organised and also identify the areas that are needed to be improved. In relation to The Walled
garden restaurant, the various performance techniques are described as under:
 360 degree feedback: The Walled garden restaurant provide the positive and
constructive feedback to their employees and get them aware about the areas that are
needed to improved(Dou,and Toth, 2021). The employee performance is reviewed by the
peer and assess by providing the feedback over it.
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 Key performance indicators: In relation to The Walled garden restaurant, it set the KPIs
for better decision making and assist the employee to get the asset objectives. This
provide measure to organisation how well it is going by analysing the performance. The
performance is tracked to know the deviation and provide effective measure to improve
it.
 Performance appraisals: The performance of the employees is measured to make
contribution in the organisation. With reference to The Walled garden restaurant, the
employee are rewarded for their best performance and provide them recognition. This
help in increasing the confidence level of the employee which encourage them to retain in
organisation.
 Management by objectives: This is also a performance review technique where the
particular objectives are set for the individuals(Dora and et. al., 2021) In context to The
Walled garden restaurant, this technique helps in creating the culture of working toward
the goals of the business.
P7 Recommendation to improve performances, including an implementation plan
There are various alternatives to improve the performance with the help of the strategic
plan. In relation to the The Walled garden restaurant, the implementation plan has been
described as under:
 Work plan: It identifies the changes which are needed for the existing procedure and
resource or equipments(Choe, Kim, and Hwang,2021). As regard with The Walled
garden restaurant it describe the plan so that the improvement can be done in the
performance through implementation.
 Resources and budget: The implementation plan help in understanding the requirement
of the staff addition and the other resources. With reference to The Walled garden
restaurant, it include all this information in this plan and determine the budget for the
required expense such as salaries of the employees , incremental cost and so on. The
manager get the overall information regarding the budget from the practitioners.
 Stakeholders: The stakeholder play an important role that are most affected through the
improvement process. In relation to The Walled garden restaurant it stakeholders
includes the owner, manger, employees and customers. It provides support increasing the
action plan for the improvement process.
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 Risk assessment: In relation to The Walled garden restaurant the potential risk is also
assessed by the manager for implementation of plan and also communicate with the
stakeholders so that they get aware with the risk.
 Quality control: This is another element of the implementation plan which help in
improving the performance of the organisation(Bhattacharya, and Fayezi, 2021). With
reference to The Walled garden restaurant, it make the employees aware about the
quality so that they can provide good quality products to their customers and enhance
their satisfaction level.
M4 Management solutions to address shortcomings in food service operation
The management tools and the performance review techniques assist the organisation to
align their employees with the specified goals of the business. In relation to The Walled garden
restaurant, the review of the performance help the restaurant to define the role and
responsibilities to the staff so that they can be able to reflect effectively. It analyse the
performance of the employees son that the deviations can be improved in order to enhance the
level of performance.
D4 Recommendations to resolve organisational challenges to improve performance
An organisation should effectively communicate the goals to the staff so that they can be
achieved in an order and within a specific timeline. It should provide training to the employee to
enhance their skills and knowledge so that they can work in an sufficient manner. It also provide
motivation to the employees by rewarding them for their best performance so that they get more
productive. The management alternative to improve performance are depicted as under:
 Quarterly check-ins: The Quarterly check-ins are implemented through conducting the
formal and informal discussion regarding effective performance by a firm. This help the
organisation to promote relationship of trust through interaction and instant feedback and
improve their performance.
 Continuous, two feedback: It enable the an organisation to provide opportunity to the
employees and the manager to provide their feedback. This enacourage them to share
their valuable opinions and also provide insight to the managers which help in improving
the performance of the business.
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CONCLUSION
From the above discussion, it has been concluded that the food service management plays
an important role in an organisation as it serves the large number of people and provide them
satisfaction by providing them better services. The manager are the responsible person who
operate the daily peroration of the business. The report has discussed about the various services
that are provided by the restaurants with principle of the purchasing of the raw material.
Further, it explained about the analytical tools that are used to analyse the performance and the
different management practices which help the organisation in performing their activities.
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