HNC Food Service Management: Pizza Express Business Development Report

This report provides a comprehensive analysis of food service management, using Pizza Express as a case study. It begins with an introduction to food service management, defining key concepts and the role of the company. Task 1 examines the food supply chain, including different approaches like fine dining and fast food, and identifies stakeholders such as consumers and food businesses. It discusses procurement principles, emphasizing profit opportunities and quality control. Task 2 explores analytical tools like SWOT analysis and product placement, and evaluates management practices for successful operations, covering fast casual and fine dining restaurants. Task 3 focuses on ethical practices within Pizza Express, specifically corporate social responsibility (CSR), and their impact on business success. The report covers the importance of transparency, stakeholder relationships, and the ethical principles that guide the company's operations. The report concludes with a summary of the key findings and provides references.

Food Service
Management
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Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Examine the range of different food supply chain approaches within food service industry,
highlighting key stakeholders in the process. ........................................................................3
P2 Discuss the principles of effective procurement and sourcing processes for food service
operations...............................................................................................................................4
TASK 2............................................................................................................................................5
P3 Access the applications of different analytical tools to support effective management
strategies.................................................................................................................................5
P4. Evaluate different management practices that support successful business operations in
food service............................................................................................................................6
TASK 3 ...........................................................................................................................................7
P5 Discuss ethical practices in a specific food service organisation and the impact of these
practices on overall business success ....................................................................................7
TASK 4 ...........................................................................................................................................9
Covered in PPT.......................................................................................................................9
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10
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INTRODUCTION
Food management is a process which involves actions for appropriate supervision of
preparation, selection, presentation and arrangement of food (Ahmed and et.al., 2015). Food
service management is a responsibility of analysing daily operations of restaurants and using
social and organizational skills to keep customer satisfaction high. The following report is based
on Pizza express, which is a well-established food brand in UK. It was founded in London in
1965 by Peter Boizot with its branches spread all over the world. Pizza express is an Italian chain
which serves wide ranges of dishes such as pizzas and pastas across the world. The following
report focus on range of different food supply chains of the company and principles of sourcing
process for food service operations. Furthermore, the study involves applications of different
analytical tools for supporting management strategies and evaluation of different management
practices which support successful business operations in food service organisations.
TASK 1
P1 Examine the range of different food supply chain approaches within food service industry,
highlighting key stakeholders in the process.
A food supply chain is a process that include a network of all small and medium sized
organisations and involves several operations like processing, production, consumption,
distribution and disposal of food (Barthel and Isendahl, 2013). Along with growing rapidly, food
supply chain is becoming more complicated as per the demands of consumers. Range of
Different food approaches are:
Fine dining: Fine dining refers to fancier restaurants which serves high quality food and
maintain a decorum. In order to make a fine dine restaurant, respective organisation should
maintain a positive environment and offer exotic and interesting menu items to attract
consumers.
Fast food and Take away services: Take away in restaurants means costumers are
allowed to take their ordered food at home or anywhere where they want to eat. Pizza express
should also involve this service in their organization so customers will not feel bounded and can
enjoy their food where ever they want to. Respective organization should also include variety of
fast food to make their menu attractive.
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Conferences and events: Through some trade shows and events, Food industry is
consider as full of opportunities for innovation, education, networking etc. Pizza express should
organize some fun events and conferences in order to advertise their food brand and spread their
supplies.
A stake holder can be defined as any individual or an organization who is effected by
outcomes of a project. In a food industry there are different stakeholders such as consumers, food
regulatory and enforcement agencies, business etc. Roles of stakeholders in food industry are:
Consumers: The customers play an important role in modern food industry by ensuring quality
and safety of food (Bizikova and et.al., 2013). Hence, it is responsibility of respective company
to provide best quality of food and satisfy their customer needs. Pizza express should maintain
safety and quality levels in respect of taste, aroma, presentation and palatability of their food
products for delivering best services to customers.
Food business: Food industry is one of the fastest growing sectors of the world and
comprises of around 310,000 small and medium sized enterprises and employing around 4.8
million individuals. Food business stakeholders of Pizza express play role in expanding their
business all over the world and put efforts in increasing their profitability.
P2 Discuss the principles of effective procurement and sourcing processes for food service
operations
Procurement can be define as process of accessing and buying food products and
services. Procurement management involves several actions like purchase planning, financing,
value analysis, determining standards and many others such as:
Different type of profit opportunities: Profit opportunities are the ways an organization can
follow in order to make profit (Bommarco and et.al., 2013). Respective organization can increase
their profits through number of ways such as sticking to their existing customers and celebrate
their loyalty. Pizza express can offer interesting happy hour strategies and make their customers
satisfy or they can add some interesting food in their menu such as food for health conscious
people also.
Maintaining quality and quantity controls: They are the most important aspects in
running a food organization and serves as a base. Pizza express should maintain quality and
quantity of food to deliver best services. Poor quality services will effect their brand image and
may lead to shutting down of the restaurant. Hence, respective organization should maintain their
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quality by performing regular analysis of their food products and should maintain a high level of
food supply chain visibility.
The food industry is being influenced by various factors in recent time. Sourcing in food
services operation plays an important role and help in growth and development of the company.
Sourcing food from different locations include transportations. Sourcing considerations in food
sectors include:
Value for money: The respective organization should consider value for money. They should
provide best quality of services and food so that customers will feel satisfy before investing their
money (Buted and et.al., 2014). Pizza express should provide quality food and should fulfil
demands of the customers to make profits and expand their business. They can develop some
strategies such as advertising and promoting their brand on social media, televisions, radio etc.
and should include innovative food items.
After sales services and warrantee: After sales services are the process which include
analyses to make sure that customer is satisfied with organizational services. The respective
organisation should satisfy their customers and should fulfil their all needs and demands to
spread positivity for their brand name. Such implementations will help organization to gain
customers trust and loyalty. Respective organization could ask for customer feedbacks which
will help them to make necessary changes and get to know their customers in better way.
TASK 2
P3 Access the applications of different analytical tools to support effective management
strategies
Analytical tools helps in to analyse and examine data and helps in to find out best plans
and strategies for the organisation in order to achieve goals and objectives (Dani, 2015). There
are different types of analytical tools available to support an organisation to perform business
analysis. Some of the analytical tools to support effective management strategies include:
SWOT analysis: Swot analysis is a tool which is use to analyse organisational
competitive position and to develop strategies and plans. Respective organization can use this
tool to analyse its strength, weaknesses, opportunities and threats to their competitors.
 Strength: The strength of respective organization is that has a strong brand name. There
are many different branches of this organization all over the world. The promotions and
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brand of Pizza express is better than their competitors. It has a broad range of Italian food
with high quality maintenance.
 Weakness: The weakness of pizza express is that they are not present in small towns and
because of that they are loosing its turnover. Another weakness of pizza express is taste
of their pizzas are same since many years and they are not trying to bring any changes in
that. Hence, there is a large need of inventing new tastes.
 Opportunities: The expansion of food range can be consider as best opportunity for
pizza express (Davis and et.al., 2018). Another opportunity is to spread their business in
smaller towns and make their service available there also. It will help respective
organisation to promote their brand name in better a way.
 Threats: Pizza hut, Dominoes are the main threats of Pizza express. They both are
available in more places in comparison to pizza express. Another threat is wide range of
food variety which pizza express does not have. McDonald, KFC are also other
competitors of respective organisation. Thus, pizza express needs to improve their
services and try to maintain quality.
Product placement tool is useful in developing marketing strategies. Implementation of
marketing strategies in an organisation is important for product to be successful in market place
(Dupuis and et.al., 2016). Respective company can choose different marketing strategies such as
promotions, advertisements, building public relations, asking feedbacks etc. Each of these
marketing strategies has its own cons and pros in delivering services to the customers. Basically,
in product placement, products of organisation are placed in television or in a movie in exchange
of money or other deals. It can help in to expand business and to increase profitability. Thus,
respective organisation can use this tool to promote their brand and expand their business more
even in small towns.
P4. Evaluate different management practices that support successful business operations in food
service
Food service being the biggest sector comprises of many non commercial and
commercial factors to upgrade the food services of Pizza express. Competition in such industries
are continuously warming up, thus restaurants has to come up with different creative and
innovative way to distinguish their business from their rivals, and this can be done through
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effective and efficient food service management. Different managing practices can assist
booming operations in business of food services.
The fast food restaurant also called as quick service restaurants renders quickest food and
services at a very cheap cost. Fast casual restaurants are like quick service restaurants provides
healthier and costlier food when compared to customers. Fine dining restaurants generally has
most expensive and vast menus. Casual dining restaurants supply dinning similar as fast casual
but with different table service dinner surroundings. The Pizza express has over 470 restaurants
across UK and it continuously add innovative and creative ideas to enhance their business
popularity and quality of food services.
Pizza express till now made many changes including launch of 'Pizza Express Live'
which provides entertainment to guest in various fields, refurbishments like renovating and
adding new themes to restaurant attract new customers. They recently has also hired financial
consultants and advisers to overcome the demand of consumer for eating out and to manage the
cost and staffing level to increase the number of customers and efficiency of staff to deliver food
at the given time frame (Hong and et.al., 2014). Building an effective rota management avoid
under and over staffing which result in complete utilisation of their skills, improve accuracy,
secure all relevant data about the staff. Such management system renders with a very significant
return of investment (ROI) as process is digital it lowers the cost of paper, thus at the end more
ROI is gathered which increase the productivity of restaurants. Belbin Team roles on the other
hand assist in distinguishing the weaknesses and behavioural strengths in Pizza express. It also
help in adapting self awareness in the staff depending upon the need of business and situations.
The main aim of managing practices should be to maintain the quality of food and services by
keeping a close eye on the chefs and managing staff.
TASK 3
P5 Discuss ethical practices in a specific food service organisation and the impact of these
practices on overall business success
The Corporate Social Responsibility (CSR) has now a days becoming more controlling
and dominating in business (Josiam and et.al., 2017). Each and every organisation has few terms
concerning CSR and generates an annual report detailing its functions and activities. Such
practice keep a check in responsibilities which are socially declined and accepted. CSR governs
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the relationship between government of countries, global corporations and individual citizen.
More precisely it focusses relationship between local society and corporation. CSR works on
three elementary principles which are transparency which proves that all the actions of
organisation whether they are external or internal should be observed from report of restaurants,
accountability on the other hand concerns about the actions taken by restaurants if affecting the
environment than the responsibility assumed to be taken by organisation. Sustainability covers
the wise and judicious use of available resources without exploiting the future resources, so it is
implied when society use more resources then available.
Various initiatives and approaches are defined by CSR to make eco friendly practices for
achieving long term sustainabilit (Mok, Sparks and Kadampully, 2013). This practice also
examine how the organisation uses energy competent technologies and ability of adaptance for
future needs. The green CSR describes the environmental prospect which covers the significance
of environment in organisations like restaurants operations and control the activity that harmfully
affects the resources. Due to this measures like the use of eco friendly practices in work and
relying on organic produce and food is encouraged to promote sustainability.
The use of fair trade as a initiative of CSR has also been showed to provide decent work
place, better prices for trading. The main aim is to aid producers in developing countries. This is
a great mode to support CSR and brand imaging. The transparency in organisation is encouraged
which give information that the involved stakeholders can obtain any external issues relevant to
them. Stakeholders participation in CSR reporting guarantee robust and effective assessment of
material and in return they influence the business performance in a better way. The impact of
CSR work has enhanced the retention of staff by providing initiatives which has a positive effect
on the work and satisfaction of employee. It has a extraordinary effect on the growth of less
developed countries making their business effective and long term. The indirect effect like
increased opportunities in market, shifting their concentration on deeper issues like
accountability and government issues or direct effects like improvement of environment can has
a positive affect on brand power and image.
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TASK 4
Covered in PPT
CONCLUSION
From the above study it can be concluded that, Food service management plays a key role
in analysing daily operations of food industry and try to fulfil all needs and wants of customers.
Food supply chain which is a network of all small and medium size enterprises involves several
approaches like fine dining, casual dining, fast food take away services, events and conferences
etc. Stakeholders in food industry such as customers, food business etc. plays a great role in
developing strategies and making profit for the organization. It is necessary for the food sector
organization to maintain and control quality of food in order to deliver best services. After sales
services help to provide information about customer opinions regarding services offered by the
organization. It helps an organization to gain trust and loyalty of customer.
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REFERENCES
Books and journals
Ahmed, M. and et.al., 2015. Food production and service in UK hospitals.International journal
of health care quality assurance. 28(1). pp.40-54.
Barthel, S. and Isendahl, C., 2013. Urban gardens, agriculture, and water management: Sources
of resilience for long-term food security in cities. Ecological Economics. 86. pp.224-
234.
Bizikova, L. and et.al., 2013.The water-energy-food security nexus: Towards a practical
planning and decision-support framework for landscape investment and risk
management. Winnipeg, Manitoba: International Institute for Sustainable Development.
Bommarco, and et.al., 2013. Ecological intensification: harnessing ecosystem services for food
security.Trends in ecology & evolution. 28(4). pp.230-238.
Buted, D.R. and et.al., 2014. A correlation study between student performance in food and
beverage services course and internship in F&B Department of Hospitality
Business.International Journal of Academic Research in Business and Social Sciences.
4(6). p.54.
Dani, S., 2015.Food supply chain management and logistics: From farm to fork. Kogan Page
Publishers.
Davis, B. and et.al., 2018.Food and beverage management. Routledge.
Dupuis, R. and et.al., 2016. Food allergy management among restaurant workers in a large US
city.Food Control. 63. pp.147-157.
Hong, I. and et.al., 2014. IoT-based smart garbage system for efficient food waste
management.The Scientific World Journal. 2014.
Josiam, and et.al., 2017. Assessing quality of food, service and customer experience at a
restaurant: The case of a student-run restaurant in the USA. InHospitality Marketing
and Consumer Behavior (pp. 129-156). Apple Academic Press.
Mok, C., Sparks, B. and Kadampully, J., 2013.Service quality management in hospitality,
tourism, and leisure. Routledge.
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