Food Service Management: Strategies, Tools, and Ethical Practices

This report provides a comprehensive overview of food service management, focusing on strategies to enhance organizational effectiveness within the food industry. It begins by introducing the concept of food service management and its increasing importance in hospitality and restaurants. The report details various food service models, including plate service, cart service, platter service, buffet service, and family-style service, and explains the food supply chain, from farmers to consumers. It emphasizes the significance of an effective procurement process, including planning, supplier loyalty, and adherence to rules. Furthermore, the report explores different food supply chain approaches and procurement strategies, supported by analytical tools like SWOT and PESTLE analysis, to identify strengths, weaknesses, opportunities, and threats. The report also highlights the impact of ethical practices on successful business operations, concluding with the necessity of quality, hygiene, and customer satisfaction in the food service industry. This document is available on Desklib, a platform offering a wide range of study resources for students.

Food Service Management

Table of Contents
Food Service Management........................................................................................................1
INTRODUCTION................................................................................................................................
Food supply chain........................................................................................................................4
Effective Procurement Process....................................................................................................5
Sourcing processes.......................................................................................................................5
M1. Different food supply chain approaches and procurement strategies that can enhance
effectiveness................................................................................................................................5
Different analytical tools to support effective management strategies........................................6
Different management practices that supports successful business operations in food industry.
.....................................................................................................................................................7
Ethical practices...........................................................................................................................8
CONCLUSION....................................................................................................................................
REFERENCES...................................................................................................................................

INTRODUCTION
In general, food service management is the process of supplying the daily bread and
beverages to an individual in day to day life. In the modern period hospitality and restaurants are
the trending and speedy occupation due to travel, tourism and trade. This factor is increasing
rapidly and operates the services in the categories where customer are not only served hospitality
but an entire dinning experience(Lin, and et.al., 2018). A management where a traveller can get a
food service in a restaurant along with accommodation. The main purpose of this industry is to
provide healthy and safety products for the customer and get a satisfied and effective price value.
The report will illustrate the concept of different food service strategies and sources to
enhance the organization effectiveness. Apart from this, it also describes the different tools and
impact of ethical practices to drive a business at successful position. To understand these things
in a better way choosing a restaurant named Bancone Golden Square which is situated at the
London, United Kingdom. In regard to this dining property will provide a detailed report to
acknowledge the management strategies required in a food service industry.
MAIN BODY
The chief purpose of this report is to review the concept of food service industry and in
approach of the consumer. The food service management includes the supply and service quality
and its model. There are different kinds of food services which operates in a hospitality sector.
This service is categorized into five sections which are described below:
Plate Service : This is also known as American plate service. In this case, the food is already
served in a kitchen with the perfect portion and presentation design. It is mainly utilized in a
coffee shop for the speedy assistance.
Cart Service : Cart Service is prepared and arranged at table side. The customer and guest select
the food item from the cart and later served in the right way. The cart service is mainly offered
for small group. It is also called as French cart service.
Platter Service : This is a kind of family service. The waiter brings the food item on the platter
and places them to a table(Cunha, et.al., 2018). To refill the guest plate, platters are placed
around and also let the customer to help themselves.
Buffet Service : The service is a self-served system where food is placed on the table and from
the beginning of the table guest served themselves and make a attention to a buffet to serve. In
this category guest and customer are forced to stand and eat.

Family Style Service : It is also a self-served service where adults and children are allowed to
offer the food themselves and also can take an assistance to serve.
Food supply chain
The food which an individual eat supply from this chain and it moves from production to
consumer while money pays for food items goes to the people who work for the formation to
supply stages in a direction. Every step of this function needs a human creature and natural
resources. When a single activity is affected then the entire formation to supply structure get an
impact and can modify the prices(Zhong, and Moon, 2020). A structural user approach can be
local and national government. The useful function can examine the flow of food products across
the chain. Approaches include food availability, material flows, food wastage, environmental
impact, disposal methods, production and consumption and many others. Let's discuss the major
players in a supply chain.
Farmer : The beginning of the food supply chain starts from here. Farmers grow food which
they crop, stock and then transport to marketers to consumers. Food includes raw material, bread,
milk, vegetables and fruits and many more. In the modern era, technology makes easier to
agriculture the food and production. These longer process is making the agricultural process in a
declining way. Without the crop production, food items cannot be generated.
Processor : In this step, raw material plant and flash substances converted into an edible form.
Farmers who agriculture the food items which need to be process for making it in eatable way.
Manufacturing of the food is done in the industries and organizations with the help of machinery
equipment. The quality of the material is depended on this factor.
Transportation : Once the food is being prepared it is shipped and transported to t he business
market to the retailers. It is a necessary form of work where distributors supply the materials and
manage the inventories. Along with this, many of the transporters makes the prices of the
product at high level so that they can earn in the beneficial way. Adding some value to the cost
makes them to win their economy sector in the sufficient manner.
Consumer : This is the main part of the food supply chain where people and consumer purchase
the food items from the retailers and shopkeepers(Doyle, Simmance, and et.al., 2017). It is the
necessary part because cropping, production and distribution will get their economy from the
consumers purchases only. When the item and material is made and nobody is their to utilize and

purchase them then it is of no worth. Consumers only buy the products when it's cropping and
production is made qualitative then only an individual will be interested to grab the goods.
Effective Procurement Process.
Planning and management : The procurement cycle starts when a business needs and requires
any goods and services. In a food industry planning and management is t he major role plays in a
society. Accurate panning of food services and provide quality food with the consumers and
guests satisfaction is the main purpose to define the ideologies. Encouraging business via emails
and tenders is included in the planning of these principles.
Loyal to suppliers : In food industry, it is rapidly increasing the value of such services which
directly get an effect on the supplier's activity. When food is being prepared then it comes over to
the supplier to provide the items to the consumers( Cousins, and et.al., 2019). Increasing the
production and provide national and international transports which can increase the economy
shares. Encouraging the supplier for being capable to provide an opportunity to involve in huge
business enterprises.
Get the right supplier : In this rapid growing food business, people need their deliveries on a
time. Choosing the right supplier to make every delivery in a right and correct duration makes an
increase in management.
Best deal : After selecting the supplier the contract process begins. This activity involves
character like pricing structure, terms and conditions.
Play by the rules : Now it is the turn of marinating the payment methods. The records of the
payments must be clear and also store all the invoices to track spend and different expenditures
within the organization.
Sourcing processes.
Product origin : Product origin simply refers as identification and tracking of entire supply
chain which includes agriculture, manufacturer, distribution, consumer and disposal.
Aftersales services and warrantee : After the selling of the product and goods, provide an after
sale services and warrantee is included in sourcing procedure.
M1. Different food supply chain approaches and procurement strategies that can enhance
effectiveness.
Food supply chain generally refers as the process of making the food from farm ends to
the individual table(Hassanpour, 2018). This is a huge process which involves production,

processing, distribution, consumption and disposal. On other hand, procurement is the process of
obtaining the good and services for the business purpose. In general, it is the team work where
prices are supplies and that deliver the most values. It is a vital business activity from which
when it is applied correctly it will increase the profitability of a business. There are five chief
effective principles in food management industry for a good procurement decision.
Different analytical tools to support effective management strategies.
Swot Analysis
Strength : Strength refers as power and added vale of an organization or industry. Looking at
food industry it is difficult to maintain the power. Bancone restaurant has strong distribution
network and offer affordable prices to the consumers which lead them to invest a good
relationship with them. There workforce is very skilled and make a unity at a workplace which
gives an effective result to t he restaurant.
Weakness : Bancone has not developed in technological department which means the research is
less at their workplace which creates a little difficulty in providing and fulfilling the customer
need(Bohari, and et.al., 2017 ). In addition, the restaurant is located at the central London in
golden square which is a crowded place, it is obvious that customer will attract in that place but
most of the economy spend on the rental expenses. Due to t his expenditures it makes a low cash
flow which is a weak point of the restaurant.
Opportunity : Bancone is taking the help of online store and delivery which create an
opportunity to make their business wider. Most of the leading cafe and restaurant utilized this
function for more consumer scale and makes a higher income. Providing an offer in an online
booking also increase the demands and makes a comfortable growth. Higher delivery services
means high income sources and extra money. This development can provide a huge benefit in a
food industries.
Threat : More development creates a more threat in an industry. Technology and online store
has made the services easier but created a competitiveness in a society. Due to this high
development services making a difficulty in supply chains. The business depends on the good
relations and Bancone restaurant has threat of being loss of supplier for their services. Apart
from this, people have different taste in food and beverages. In this surrounding, Bancone has to
prepare unique food taste items to make a customer satisfaction.
Pestle Analysis 500

Political : Every department can effect the political administration. This factor includes tax
policy, tariffs and trade restrictions. Bancone is a fast service restaurant but due to some
qualitative effect in the food material it makes them restricted for providing the food in an
improper -way and not taking care of hygiene and safety in the restaurant. After that, the
restaurant is making the food and beverages in a quality nature and making their development in
an order.
Economy: This economic values can affect the industry in any way(Nedumaran, 2019 ). Due to
this pandemic Covid-19 which made a global effect on the economy and makes the prices and
cost at higher level. Along with this, food rates, taxation and consumer expenditures affecting the
opportunity to present the food in an industry.
Social : Social factors include cultural, population growth, age, and health safety of an
individual. Food industry is based on what a customers need and want. As the changes of
standard of living of people their food taste and choices is also affecting this era. Bancone is
focusing on the generation and making the restaurant looks modern which attracts the teenage
people and their groups. Attracting t he customer Bancone gives the promotion by “snap and
go”.
Technological : Technology can give a huge help in the food industry. Bancone utilized the
technology equipment’s in packaging the food and labelling the item names. Bancone applied the
method of presenting their menu in a monitor form. They present their food and service on a big
screen from which it makes help in promotions of food and beverages.
Legal : Legal authorities organized a group of people to investigate in restaurant for the proper
hygiene and safety has been followed on not. The team come to the kitchen and store and check
the food items quality and its expiry condition.
Environment : The internal and external environment of the restaurant is important. Bancone
keeps the plants indoor and maintain the cleanliness at outside of the store on a regular basis.
Clean surrounding can attract consumer and easily reach to the place. The restaurant always try
to recycle the items what so possible and gives the left out food to the charity and needy people.
Different management practices that supports successful business operations in food industry.
In any business organization it is important to maintain the management and enhance the
profitability in day to day operations. As well in food industry, it is essential to improve the

services and organization behavior to lead them at a successful position. Here, framing a
different management practices which will help Bancone restaurant to achieve a higher growth.
Positive Attitude : The appropriate behavior and attitude can make a people comfortable. In
food industry, when a management spread the positive Attitude in the entire restaurant which
will make the employee and customer at a satisfied place(Matencio, and et.al., 2018). Talking to
people in a hard way even with the workers will directly impact on the guest. A good behavior
can make the beautiful atmosphere around and makes the business better.
Transparency with employee : Transparency is the important part in the modern era, each
employee wants to know what is going on in a restaurant. Keeping them detailed will make them
feel a valued part of the industry and feel connected with the entire management team.
Sometimes it is not possible to communicate in work hours, in that case organize a date dinner to
make a connection with work team.
Model of stability : Providing the services and maintaining the management needs employee to
work. Management have to take care of the stability of them so that when a worker is suffering
from any obstacle they can feel free to contact with the upper administration. This problem
solving nature can drive the employee journey for a long-term.
Planning and plotting : In a business society planning and plotting plays a major role in all
sector. Food industry requires to make a pre-planned structure for leading the business at high
level. Create a accurate reports of what a restaurant needs to do in next few months(
Vardopoulos, and et.al., 2021). Suppose a senior member of the team is leaving for out of town
for some emergency work instead of it a management needs to train the new employee at that
place.
Be accountable for the mistake : It is casual that every one made mistakes. A management
needs to focus on what did wrong and what an employee is going to do next. As a responsible
management team, should make the employee to understand that a mistake has done but the next
should be how it can be fixed. This helping behavior will help to makes an employee to trust the
management and should make prevent to made such mistakes.
Ethical practices
Ethical practices is a way of performing the ethical values in a company. It includes governance,
employment, sales techniques stakeholder and issues of the product and management. Most of
the people take this ethic practices is food industry to provide the right kind of food. In this

industry it dictate the principle related to food production as farm animals, environmental
protection, human health and good behavior with employee working in a food industry. Here
performing the ethical issue facing the food industry.
Safety of food : The major issue of the food industry exhibit when consumers are not satisfied
with the food quality and hygiene(Cerqueira, and et.al., 2019). Consumer mostly focus on the
health and safety in a restaurant. When good is transported from agricultural land to retailer they
may suffer a long journey from which a food item is also included which creates a safety issue.
Treatment of Animals: Many of the time people reacted unethical treatment of animals. When a
animal is helping in a crop production and sometimes even in transport. However, bad treatment
leads to low quality products.
Chemical utility: The utilization of pesticides and chemical are increasing day by day. Farmers
want to reduce this pest for increase in food production( Pirson, and Keir, 2018). Thus, this
chemical also affects the health and can create a major issue.
In above report as it has been described about the ethical issues in a food industry which can
easily affect the growth of the food service management. When a chemical and pesticides are
being used in cropping and agriculture food products it creates a harmful effect on the health of
people and consumer will avoid to purchase such food.
Recommendation
Food industry is a very vast and important sector of a business association. Due to this rapid
increase of this industry makes a competition in a market. For the high success it has been
recommended that restaurant and food service organizations should maintain the safety measures
and maintain the management. Only two adaptations are the major part of this function.
Consumers needs quality and health and safety food products to utilize. Providing them a clean
and hygiene environment will definitely makes a accurate and speedy growth.
CONCLUSION
In this report, it has been concluded that food services and management is
important sector in a business association. This industry play a vital role and can makes a stable
economy value in a global market. This occupation includes tourist and travel people consider
these purchasing in a daily living. A food organization can lead a higher success with the unity

and help of the workers putting their efforts by providing quality food. Consumer needs a
satisfied place and taste to come on a regular basis.
Along with this, this report is illustrating the understanding of management and
enhance the profitability of a restaurant. In the above session with the help of Bancone Golden
Square restaurant it has been discussed about the different tools of strategic planning which will
make a comfortable development in a market(Mitchell, et.al.,2020). To understand these function
in a better way swot and pestle analysis method has been discovered and provide the measure
steps with the example. This brief has giving a entire knowledge about the food service
organizations from which it can drive to a successful position at create a well economy in the
future.

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