Assessing and Improving Food Service Management: LO4 Report Analysis

This report provides an in-depth analysis of management practices within a food service operation, specifically Casual Dining Limited, focusing on LO4. It assesses these practices using various performance review techniques such as monitoring and controlling, inspection, audits, and customer satisfaction feedback. The report then recommends and produces management alternatives to improve performance, including recruitment and talent management, and benchmarking, along with a detailed implementation plan using the Seven C's of implementation. Furthermore, the report suggests management solutions to address shortcomings, such as the use of a balanced scorecard. Finally, the report justifies recommendations to resolve organizational challenges, emphasizing the importance of measurement tools for monitoring the implementation plan and improving overall performance within the given food service organization, supported by relevant references.

Food Service Management
LO4

Table of Contents
LO4..................................................................................................................................................3
P6 Assess management practices within a specific food service operation, using a range of
performance review technique....................................................................................................3
P7 Recommend and produce management alternatives to improve performance, including an
implementation plan....................................................................................................................4
M4 Devise appropriate management solutions to address the shortcomings within a specific
food service operation, using a range of management tools and performance review
techniques....................................................................................................................................5
D3 Justify recommendation to resolve organisational challenges applying measurement tools
for monitoring an implementation plan for improved performances within given food service
organisation.................................................................................................................................5
REFERENCES ...............................................................................................................................6

LO4
P6 Assess management practices within a specific food service operation, using a range of
performance review technique
Management practices means the working methods that are used by the managers to
improve effectiveness of the organisation. Some practices include training, selective hiring, etc.
The managers of Casual Dining Limited assess these management practices and follow the
following performance management technique for the efficient working of the restaurant- Monitoring and controlling- The managers of Casual Dining Limited continuously
monitor the work of each division so that the standard quality is maintained and the
expectations of the customers are fulfilled. Monitoring alone cannot work to address the
problems, controlling is also necessary to find solution for the same so that quality
service is given to each guest (Payne-Palacio, 2016). Inspection- The managers of Casual Dining Limited inspect the working of the hotel.
There can be internal or external inspection where the former is done by the internal
management and the later is done by externals who visit the property for evaluating the
standards which are being maintained. The managers inspect the operations in minor
detail so that there is no shortage in resources to provide effective services. This is an
informal technique of reviewing the performance of the management practices. Audits- This is the formal inspection of the financial statements of the organisation. The
finance department of Casual Dining Limited ensures that its accounts are maintained
properly so that there is error found while auditing the accounts. The management of
Casual Dining Limited ensures that audits are done on regular basis so that further
policies can be made to practice and review the management practices (Weimer and at.
al., 2016).
 Customer satisfaction feedback- It is the most important review technique because this
helps in finding the deficiency in the services which the restaurant is offering. The
managers of Casual Dining Limited evaluate each and every feedback of the customers
and work towards filling the gap where they lack in providing the efficient service. The
managers take customer feedback through emails, telephone or face to face which helps

them in finding the scope of improvement and new ideas are also welcomed which gives
a glimpse of care towards the restaurant.
P7 Recommend and produce management alternatives to improve performance, including an
implementation plan.
In order to enhance performance Casual Dining Limited is using numerous actions in
which results are obtained in standard manner along with time boundations. This is enhancing
working performance of the organisation through which strategic intent can be met and
developed as well. Management alternatives are being discussed as under:
Management Alternatives
Recruitment and Talent Management: IN this Casual Dining Limited is ensuring
supply of personnel in the business so as to enhance their working capabilities and flexibility. In
this context skilled and talented people are recruited through well structured recruitment plan so
as to minimise waste production (Zimon, 2017).
Benchmarking: This is defined as an alternative by Casual Dining Limited is setting up
a standard in order to compete with market rivals in well defined manner.
Implementation plan
Seven C's of implementation-
Clarity: IN this Casual Dining Limited is making sure that all the task and delegation is
taking place in effective manner without any confusion. This may help the business to deal with
prominence performance in systematic manner.
Communication: IN this aspect proper channel of communication are being established
in order to bring transparency in sharing of information.
Change management: This is defined as the process through which management is
taking various steps in order to inhale change in effective manner and to address the same. This
is helpful in providing better results so as to grab loyalty of customers.
Criteria: This is helping in measuring rules and policies so as to define higher level of
creativity. This is helping the organisation in attaining prominent benefits in order to attain
business sufficiency.
Checklist: In this context Casual Dining Limited various strategies are being
implemented in such a way that profitable modifications can be inhaled.

Call on help: This is assisting customers in order to solve their queries in early manner.
Customer issues are one of the significant aspect of business which is required to be solved
within provided time constraints.
Choose the right provider: Casual Dining Limited has designed various policies which
are prepared so as to become market leader and to attain competitive edge in marketplace.
M4 Devise appropriate management solutions to address the shortcomings within a specific food
service operation, using a range of management tools and performance review techniques.
Casual Dining Limited uses the above mentioned techniques to review its performance.
All these techniques help the restaurant to improve their services and adopt new changes with the
coming of new trends. These techniques alone cannot work properly because there are some
shortcomings which are to be addressed on time. So the managers of Casual Dining Limited can
use 'Balanced Scorecard' as a appropriate solution. It refers to the management system and part
of strategic planning that organisation use to address its shortcoming in effective manner. Under
this, the managers can prioritise their projects or services, measure and then monitor their
progress in accomplishing the targets, set day to day targets and many more for effective
working of the restaurant.
D3 Justify recommendation to resolve organisational challenges applying measurement tools for
monitoring an implementation plan for improved performances within given food service
organisation.
For the major purpose of solving organisational challenges various tools are used by
management in order to get market competency and sustainability as well. In this context Casual
Dining Limited is required to use various tools and techniques so as to measure overall
performance in well defined manner. The business ability is defined as controlling measures so
as to enhance performance. Casual Dining Limited is using various working standards is being
managed by the business so as to attain productivity and efficacy in successful manner.

REFERENCES
books and journals
Payne-Palacio, J., 2016. Foodservice management: Principles and practices. Pearson Education.
Weimer and et. al., 2016. Defining the food microbiome for authentication, safety, and process
management. IBM Journal of Research and Development, 60(5/6), pp.1-1.
Zimon, D., 2017. The impact of quality management systems on the effectiveness of food supply
chains. TEM Journal, 6(4), pp.693-698.