Food Service Management (HNC, 2019): Performance Improvement Report

This report delves into food service management, exploring key aspects such as supply chain management, procurement processes, and performance review techniques. The report examines the use of KPIs, customer feedback, and quality monitoring to assess employee effectiveness within a restaurant setting. It also provides recommendations for improving performance, addressing challenges related to technology and customer preferences. The report suggests management alternatives, including recruitment and talent management, and proposes an implementation plan using the 7C's model (Clarity, Communication, Change Management, Criteria, Checklist, Call on help, Choose the right provider). Furthermore, it emphasizes the importance of ethical practices and adherence to health and safety regulations in the food service industry, concluding with a discussion on building a positive reputation and image.

Food Service
Management
(LO4)

Cover Content

Introduction

Management services in a specific food service operation

Recommendations and alternatives to improve performances

Appropriate solutions to address shortcomings

Justification of the recommendation to resolve challenges

Conclusion

References

Introduction
• Food service management is a industry which is used to define the Companies, business and
institutions which are providing food services outside the comfort of home. This industry is
growing very fast because of changing food habits of people and also because of changing
trends in market. In the food service industry all Companies have to understand the supply
channels which is used by them in procurement of raw materials. There is also a need to
consider the sourcing and procurement process which will help in procurement of raw materials
easily and effectively

Cont….
• Performance review techniques used by the managers to evaluate and review the
effectiveness of employees. It is important for hotels and restaurants to monitor their staff
performance because they directly give service to the customers. To review such services,
Strada restaurant uses different methods and techniques which helps in making the services
better for the customer are discussed below:
• KPI
• Customers feedback
• Fixed & set standards
• Checking & Monitoring of quality

Recommendations for improving the performance:
• There are various challenges faced because of technological challenges and
external environment changes such as changing taste and preference of
customers.
• Management Alternatives
• Recruitment and Talent Management
• Benchmarking

Implementation Plan
• By proper implementation of the management model in Strada restaurant can
easily implement their plan which has been formulated. 7C's are discussed below:
• Clarity
• Communication
• Change Management
• Criteria
• Checklist
• Call on help
• Choose the right provider

Conclusion
• From the above study it has been concluded that organization uses different supply chains
methods in services so that appropriate and systematic work can be done. Health and safety
act follow by the food industries in order to give high quality of goods and services to the
customers.
• Ethical rules and practices followed by the restaurant in order to build good reputation and
image in the market. The techniques used by the organization to measure the effectiveness
and performance are KPI, feedback from the customers, quality checking and so on.

References
• Ahmad, A.N. and et. al., 2017. Critical success factors affecting the implementation of halal
food management systems: Perspective of halal executives, consultants and auditors. Food
control .74. pp.70-78.Lipton, J.I. and et. al., 2015. Additive manufacturing for the food
industry. Trends in Food Science & Technology .43(1). pp.114-123.
• Kafetzopoulos, D. P., Psomas, E. L. and Kafetzopoulos, P. D., 2013. Measuring the
effectiveness of the HACCP food safety management system. Food control. 33(2). pp.505-
513.

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