Unit 25 Food Service Management Report: Analyzing Management Practices

This report examines food service management practices within The Restaurant Group plc, a major UK hospitality operator. It assesses current management strategies using performance review techniques, including customer satisfaction feedback, food monitoring, and standard operating procedures. The report identifies shortcomings and proposes management alternatives such as recruitment and talent management, and benchmarking. An implementation plan is presented, utilizing the Seven C's of implementation, including clarity, communication, change management, criteria, checklist, call on help, and choosing the right provider. The analysis justifies recommendations for resolving organizational challenges by applying measurement tools to monitor and improve performance. The report concludes by emphasizing the importance of food service management in providing customer satisfaction and achieving long-term sustainability, referencing several academic sources.

Unit 25
Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
LO4..................................................................................................................................................1
P6) Assessment of current management practices within a specific food service operation,
using range of performance review techniques/ M4) Devise appropriate management
solutions to address shortcomings within a specific food service operation, using range of
management tools and performance review techniques.............................................................1
P7) Recommend and produce management alternatives to improve performance, including an
implementation plan....................................................................................................................2
D3 Justify recommendation to resolve organisational challenges applying measurement tools
for monitoring an implementation plan for improved performances within given food service
organisation.................................................................................................................................3
CONCLUSION ...............................................................................................................................4
REFERENCES................................................................................................................................5

·INTRODUCTION
The food service management is designed in order to provide certain skills and abilities
that is required while managing certain outlet. It is used to track food services along with its
operations as it is controlled to upscale chain supply of food in systematic mode. It is an
essential part of business in which basic purpose is to control the cost, keep customer's connected
and happy so that daily operations and function is processed with smoothness (Givens and
Dunning, 2019). The following report is based to The Restaurant group plc as it is the UK's
largest hospitality service operator and have served diverse range of portfolio with 650
restaurants. The report below includes current management practices and appropriate
management solution in specific food service operations.
·LO4
·P6) Assessment of current management practices within a specific food service operation, using
range of performance review techniques/ M4) Devise appropriate management solutions to
address shortcomings within a specific food service operation, using range of management tools
and performance review techniques.
The food service operations is dependent on the different working conditions that is
required for The Restaurant group plc to considerate as in order to provide better customer's
services. For this various performance review techniques is analysed in effective mode as in this
various modification is induced over continuous period of time. The Restaurant group plc
chooses different techniques to review performance and it is as illustrate below as:
Customer satisfaction feedback- In this necessary aspect under which The Restaurant
group plc make better preferences as by collective customer's feedback so that more of potential
customer's are retain for longer duration (Ling and Wahab, 2020). Thus restaurant collect
feedback and induce different changes accordingly so that better sustainability is attained in
desirable mode.
Food monitoring and control process- In this The Restaurant group plc and its
management has looking forward to control and measure amount of certainty that advances
creditability ratio. For this management make sure that easy working is processed under which
task completion is performed with suitability.
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Standard operating procedures (SOP)- In this The Restaurant group plc design
appropriate solution so that quality outcome is developed with effectively. In this quality and
affordable service is processed with perfection.
l壱P7) Recommend and produce management alternatives to improve performance, including an
implementation plan.
To improve and advance the performance, The Restaurant group plc uses various set of
actions under which standardised ending is resulted in timely basis. It basically advances
working criteria so that performance is getting advanced as per strategic development. The
management alternatives is as addressed below as:
Management Alternatives
Recruitment and Talent Management- In this management of The Restaurant group
plc make sure that sufficient supply is addressed by so working capabilities and its attractiveness
is increases. For this management make sure that skilled and talented worker are hired that
increases working efficiency and reduce waste production (Manning, 2018).
Benchmarking- It is an alternative under which The Restaurant group plc set its
standard and then implies different strategy to achieve it within moderate period of instance.
Implementation plan
Seven C's of implementation- It is actually used to attain productive ending and briefly
explained below as:
Clarity- In this The Restaurant group plc and its administration make sure that each and
every employee's is cleared about working ability so that performance sufficiency is enhanced
systematically.
Communication- In this better interaction is processed in between different individual
so that transparency among working standard is processed with suitability.
Change management- It is a procedure through which The Restaurant group plc induce
different innovation and creativity so that productive and valuable changes is addressed. It
produces better benefits to business under which loyalty and trust is developed that enhance
market acceptance with easiness (Mao and et. al., 2018).
Criteria- It is a measuring basis in which The Restaurant group plc design various rules
and policy under which balanced level of creativity is induced in productive mode. It induce
higher benefits by which long term success is induced with better sufficiency.
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Checklist- In this The Restaurant group plc make list of overall working aspects and then
implies various strategies and implemented in ordinate manner. It assist to make profitable
modification by attain consistency.
Call on help- It assist to provide supreme care to customer's as by getting and resolving
customer's issues with certain adequacy. It aid to gain prior outcomes by accomplishing different
task within timely constrained.
Choose the right provider- In this The Restaurant group plc design several policy so
that effectual interaction is processed within competitive marketplace.
In support of this The Restaurant group plc advances its working efficiency as it also
assist to achieve long term goals and objectives with certain comfort (Ndraha and et. al., 2018).
It is also being used to attract more customer's by which rate of competency and its profit ability
is increases in sustained basis.
l壱D3 Justify recommendation to resolve organisational challenges applying measurement tools
for monitoring an implementation plan for improved performances within given food service
organisation.
In order to resolve different organisational challenges that is applied by measuring
different tools and techniques is most essential aspect as it help to attain better competency in
ordinate mode. For this, The Restaurant group plc must have uses various tools and ensure that it
would measured as before applying. In this ability of business to control its performance
standard is getting advances by which working efficiency is enhanced over continuous period of
time. Thus, The Restaurant group plc and its management make sure that different working
standards is managed as per its suitability so that performance and productivity both get
advanced in successful manner.
l壱
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l弐CONCLUSION
It has been summarised from above report that food service management is always been
required to make beneficial changes so that productive amount of changes is addressed in
effective manner. In this major prospect is to provide better solution to customer's under which
long term sustainability is attained with perfection and on timely basis. In addition hospitality
service provider uses different practices of management that is analysed through performance
review techniques.
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·REFERENCES
Books and Journals
Givens, G. and Dunning, R., 2019. Distributor intermediation in the farm to food service value
chain. Renewable Agriculture and Food Systems. 34(3). pp.268-270.
Ling, E.K. and Wahab, S.N., 2020. Integrity of food supply chain: going beyond food safety and
food quality. International Journal of Productivity and Quality Management. 29(2).
pp.216-232.
Manning, L., 2018. The value of food safety culture to the hospitality industry. Worldwide
Hospitality and Tourism Themes.
Mao, D. and et. al., 2018. Credit evaluation system based on blockchain for multiple
stakeholders in the food supply chain. International journal of environmental research
and public health. 15(8). p.1627.
Ndraha, N. and et. al., 2018. Time-temperature abuse in the food cold chain: Review of issues,
challenges, and recommendations. Food Control. 89. pp.12-21.
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