Improving Performance: Management Alternatives in Food Service

This report assesses management practices within a specific food service operation, Lyle's, using various performance review techniques such as customer satisfaction feedback, food monitoring and control processes, and standard operating procedures (SOP). It recommends management alternatives like recruitment and talent management and benchmarking to improve performance. The implementation plan emphasizes the Seven C's: clarity, communication, change management, criteria, checklist, call on help, and choosing the right provider. The report concludes that effective food service management involves consistent control over tasks to achieve both short-term and long-term success by using different management practices and performance review techniques.

Food service management

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
P6) Assess management practices within a specific food service operation, using a range of
performance review techniques...................................................................................................1
P7) Recommend and produce management alternatives to improve performance.....................2
CONCLUSION ...............................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
The food service management is based on the management of various activities throug
which daily operations and function is being controlled by which performance development has
been advanced with timely basis (Martin-Rios and et. al., 2018). In this balanced control under
working performance and market acceptability is increases by which more of the customers are
getting satisfied on continuous basis. The following report is based on Lyle's that is a British
based restaurant and offer finest dinning with seasonal fare as set suppers. In this report includes
management practices and other alternatives that is used to improve performance of food service.
MAIN BODY
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P6) Assess management practices within a specific food service operation, using a range of
performance review techniques
The food service operation is based on the different basis under which it is essential that
Lyle's has implied different consequences as per the suitability of customer's. In addition to this
performance review tools and techniques has been used so that standardised changes and
modification is induced with perfection or within specified time period. There is different
techniques that is used by Lyle's in order to measure performance review and it is as explained
below as:
Customer satisfaction feedback- It is a major aspect under which Lyle's has worked on
to make effective preferences in which suitable feedback is collected in order to satisfy large
amount of customer. In this Lyle's collects feedback of all its customer's and them replicative
changes and modification in order to maintain long term sustainability (Field and et. al., 2018).
In this better relationship is developed so that sustained belief and confidence is developed so
that favourable outcome is achieved.
Food monitoring and control process- It is a process in this managerial authority of
Lyle's make sure that long term creditability is attained as by controlling and measuring different
aspects so that moderate amount of outcome is developed with certainty. The manager always
make sue that each equipment and machinery is well furnished so that easy changes is addressed
by workers while performing their task and activities.
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Standard operating procedures (SOP)- It is a method under which Lyle's has make
sure that right functions is processed within right period of time or while enhancing its quality
and efficiency. In this quality services is transferred to the customers as in order to maintain long
term success and effectiveness.
P7) Recommend and produce management alternatives to improve performance
In order to improvise the performance Lyle's has induce different kind of actions and task
so that it is easy for the business to achieve its standardised outcome within assigned period of
time. It is used to advance working capabilities under which performance rating is advanced as
while developing different strategies and planning by which sustained performance is achieved
in effective manner and it is as furthermore explained below as:
Management Alternatives
Recruitment and Talent Management- Lyle's and its management make sure that
sufficient supply chain is managed by the business by which long term capabilities is enlarged
with perfection. In this manager recruit most talented and skilled employee's thus in this overall
production cost is reduced and profit margin is enhanced.
Benchmarking- It is a method through which Lyle's has set some standardised
benchmark and then furthermore apply different set of strategies and actions so that long term
success is achieved within timely basis (Galvez, Mejuto and Simal-Gandara, 2018).
Implementation plan
Seven C's of implementation- It is basically a procedure that is used by Lyle's in order
to make useful and productive outcome and it is as explained below as:
Clarity- It is an aspect under which Lyle's and its management make sure that effective
knowledge is transferred by which different goals and objectives is achieved with suitability. In
this staff has better clarity about its working and in this performance creditability is managed and
operated with balanced requirement.
Communication- It is a part of channel in which sustained information is collected by
Lyle's in order to manage effectiveness among working. In this restaurant has collect suitable
information from the customer's and make sure that relevant changes is implemented with
perfection.
Change management- It is a method that is used by Lyle's and along with this certain
level of innovation and development is achieved so that valuable changes is measured with
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effectiveness. In this sustained benefits is achieved to maintain loyalty so that market acceptance
also get enlarged.
Criteria- It is an aspect in which Lyle's has develop different rules and regulation and in
this government has implies various strategies and policies by which productivity among
working is addressed. In this beneficiary changes is measured by business so that productive
outcome is conceived with perfection.
Checklist- It is a process in which Lyle's has enlisting various detailing so that moderate
amount of changes is measured in order to accomplish specified objectives (Närvänen and et. al.,
2020). In addition Lyle's also develop some list from which constantly changes are implemented
accordingly.
Call on help- Lyle's must have provide different services to its customers so that better
care is developed so that all the certain redundancies is removed with suitability. In this Lyle's
make sure that accuracy is developed so that long term profit is developed with better
sustainability.
Choose the right provider- It is a prospect in which Lyle's has induce different
strategies that assist to make better development in timely basis. In this Lyle's also develop
effective interaction so that strong connection is developed with better sufficiency.
It is a process that is used by Lyle's in order to improvise its working performance so that
achievement of success and development is processed with easiness and comfort. It is quite
attractive aspect under which market redundancies is being improved while managing certain
competency.
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CONCLUSION
It has been concluded from above presentation that management of food service basically
involves the control on various task through which achievement of both short and long term
success is developed with consistency. In this business has managed different management
practices within food service and it is processed while using performance review techniques and
in addition various alternatives has been selected to produce improvised performance of busines.
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REFERENCES
Books and Journals
Martin-Rios, C. and et. al., 2018. Food waste management innovations in the foodservice
industry. Waste management. 79. pp.196-206.
Field, J.M. and et. al., 2018. Service operations: what’s next?. Journal of Service Management.
Galvez, J.F., Mejuto, J.C. and Simal-Gandara, J., 2018. Future challenges on the use of
blockchain for food traceability analysis. TrAC Trends in Analytical Chemistry. 107.
pp.222-232.
Närvänen, E. and et. al., 2020. Food Waste Management. Springer.
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