Higher National Certificate Food Service Management Report

This report delves into the core principles of food service management, focusing on the strategic management processes and practices within the industry. It investigates the sourcing and procurement processes, evaluates operations management strategies, and explores the importance of ethical management for overall business success. The report analyzes various aspects, including food safety, performance review techniques, customer satisfaction, and standard operating procedures. It also examines management alternatives to improve performance, such as benchmarking and talent management, and outlines the implementation of a plan using the 7Cs framework (Clarity, Communication, Change management, Criteria, Checklist, Call on help, Choose the right provider). The report provides a comprehensive overview of the challenges and opportunities within the food service sector, offering insights into how businesses can enhance their operations and achieve success. The conclusion emphasizes the benefits of effective management practices and ethical considerations in improving business performance within the food service industry, referencing key research in the field.

Food Service Management

 Introduction
 Management in specific food services operations
 Management alternatives to improve performance
 References
Table of content

Food safety is a scientific concept which is essential for the health. It is used as scientific
discipline describing handle, preparation and storage of food in ways that prevent food -
borne illness. Food safety can be a process of effectively handling, preparing and preserving
food in order to provide protection to individuals form those illness which are occurs due to
food-borne germs and bacteria
Introduction

Performance review technique is a system that is utilized to review the work and also offer the
response which are beneficial for the company to monitor the performance of the workforce and
make modifications as per requirement. This technique assist in accomplishing the aims and
objectives in a well organized way. The management practices within respective industry are
described as follows:
Management practice in a specific food service
operation

Food monitoring and control process- In food sector industry, food and its services require to
be monitored on time so that the management of the company can make improvement
regarding operational actions.
Customer satisfaction feedback- the quality of the food and services can be monitored by
getting response from the target audiences regarding it. In Leon restaurant, the employees of
the company deliver services to its potential customers with the purpose of business growth.
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Standard operating procedures- These are the steps which are fixed and utilize by each food sector in
the company. This method usually consist the regular check up and audit that are organized by
the administrator of the firm
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It is important for the company to develop the performance in order to compete in the market
efficiently. So it is crucial to use new plans and plan of actions to overcome the issues and offer
new services to its potential consumers. Some of the alternatives plans are below:
Management alternatives to improve performance

Management Alternatives
Bench-marking- It is an activity through the company design the standard for their target
audiences by providing them satisfactory services. It can assist Leon restaurant to maintain the quality
which help in improving the workers performance and maximize the market share.
Recruitment and talent management- It is a process of hiring skilled and talented employees in
the company. In Leon restaurant, the administration of the company with the help of it hire and select
well qualified employees which help in attaining the goals and objectives of the company.
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Implementation of plan
There are 7C's which are defined as follows:
Clarity- It is essential to the manager of the company they have clear information about the vision,
mission and objectives of the company. In addition to it, the workforce of the company also aware with
their duties and responsibilities in the company.
Communication- It is also crucial because to have effective communication between the
employees, they share all the information each other and work for the growth and success of the
company.
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Change management- It is most important to the company for make modifications as per the present
trends. It assist Leon restaurant to offer services according to the needs and demands of the consumers and
fulfill their need in effective manner.
Criteria- When business activities are perform then it is essential to the stakeholders to formulate the
criteria that are required to the administration to do work. In Leon restaurant, administrators formulate rules
and polices so that employees work according them and help I fulfilling consumer's needs.
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Checklist- It is an essential component within which the manager monitor the activities and task they
are complete on time or not. In Leon restaurant, it help the employees to complete their work on time
so that they can fulfil consumers when they required.
Call on help – In Leon restaurant, the management of the company can provide 24/7 hours
services to its customer and resolve their queries. This help in minimize the issues and conflicts
among the consumers.
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Choose the right provider- It is a crucial factor that assist in finding the effective supplier to the
company. Therefore the company can find out the believable suppliers who can supplier good
quality material and services to the company to fulfill the market needs.
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As per the above information, it can be analyzed that there are different management practices
are beneficial fro running the business operations in effective and efficacious manner. Ethical
practices and management practices help in monitoring the impact and improve the
performance of the business in food services sector.
CONCLUSION

 Uyttendaele, M., De Boeck, E. and Jacxsens, L., 2016. Challenges in food safety as part of
food security: lessons learnt on food safety in a globalized world. Procedia food science.
6. pp.16-22.
 Uyttendaele, M., Franz, E. and Schlüter, O., 2016. Food safety, a global challenge.
 Wallace, C. A., Sperber, W. H. and Mortimore, S. E., 2018. Food safety for the 21st
century: Managing HACCP and food safety throughout the global supply chain. John
Wiley & Sons.
REFERENCES

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