Management Standards Application: A Case Study of Birmingham College

This report assesses the application of management standards within the kitchen of Birmingham College of Food, covering various aspects crucial for efficient operations and customer satisfaction. It details the standard operating procedures (SOPs) in the kitchen, emphasizing key principles such as speed, accuracy, accountability, quality, and transparency, and their impact on customer experience. The report also explores current trends in the UK food industry, including the rise of veganism, carb alternatives, and plant-based options, and their influence on menu design and customer preferences. A menu matrix is presented, categorizing food items based on popularity and profitability, alongside considerations for pricing strategies and special dietary needs. Furthermore, the report evaluates the kitchen's layout and workspace, suggesting improvements for enhanced efficiency and customer service. Leadership styles and motivational techniques are discussed in the context of managing kitchen staff effectively. The report concludes by highlighting the importance of continuous improvement and adaptation to meet evolving customer expectations and industry standards. This document is available on Desklib, a platform providing a wide array of study tools and solved assignments for students.

Applying Management
Standards

Contents
INTRODUCTION...........................................................................................................................3
TASK...............................................................................................................................................3
Template 1...................................................................................................................................3
Kitchen.........................................................................................................................................3
Standard Operating procedure.....................................................................................................3
Template 2...................................................................................................................................5
Trends in food industry of UK.....................................................................................................5
Template 3...................................................................................................................................8
Menu matrix.................................................................................................................................8
Menu............................................................................................................................................9
Template 4...................................................................................................................................9
Template 5.................................................................................................................................10
Transformational leadership style..............................................................................................10
Autocratic leadership style........................................................................................................11
Motivational technique..............................................................................................................11
Template 6.................................................................................................................................12
Template 7.................................................................................................................................12
Template 8.................................................................................................................................13
Template 9.................................................................................................................................14
Template 10...............................................................................................................................14
CONCLUSION..............................................................................................................................15
REFERENCES..............................................................................................................................16

INTRODUCTION
Management standards may be defined as the process of managing company’s policies and
processes in order to achieve its objectives (Cousins, Foskett, Graham and Hollier, 2019). It is very
important for a business to manage its resources in such a manner that it yields higher profit. It
enables manages in taking corrective measures so that company can attain its objectives
effectively and efficiently. Management standards helps in satisfying customer needs and wants
in terms of quality products such as ensuring reliability and safety of products and services. It
also ensures whether company is complying with all rules and regulations or not. This project
report is based on a Kitchen at Birmingham College of Food. It will cover standard operating
procedure of Kitchen along with its effectiveness in relation to principles of customer
experience. In addition to that, it will also cover digital trends which affects consumer’s choices.
At last it will cover various templates regarding food sector along with their applications.
TASK
Template 1
Kitchen
While working in the kitchen, there are many practices takes place in order to serve the
food. The kitchen is meant for preparing food of customer wants and focus on the needful taste,
quality and hygiene. In kitchen, the standard operating process includes various actions which is
necessary for management in the kitchen at Birmingham College of Food. There should be focus
on providing hot and cold services for the food prepared. After this, when the students prepare
food and serve it to the other, the must ensure the cleanliness of the strippers and equipment’s to
eliminate unwanted taste before serving next food recipe. The another process involves recording
the temperatures of fridge to prevent the food quality and food from wastage. Cleaning,
sanitising, Colling and storing are the most important process to keep the food safe and hygienic
which. For that instance, storing in air tight containers, keeping food at normal temperature, keep
separate cutting boards, keep food covered. All these process will be helpful in preventing food
of high risk.

Standard Operating procedure
PART 2
There are 5 key principles which needs to be assure while carrying out standard operations in
kitchen. The staff who works in the kitchen does not closely meet with the customer and
understand their requirements. But there are basic points and areas which needs to be applicable
to provide great customer experience at Birmingham College of Food. These principles are
discussed below:
Speed: while working in the kitchen, the staff must maintain the speed of preparing food
and fulfil the demand of each customer. Efficiency will impact the customer satisfaction as they
do not have to spend much time waiting for food. This will solve the issues of kitchen in making
consistency in food and services. The staff gets habitual of preparing same food, so they will
attain good speed. The Kitchen staff ensures that customer do not have to wait longer or he may
get dissatisfied by their hospitality.
Accuracy: The standards operation process ensures that, the staff in kitchen prepare food
with utmost accuracy. For that instance, they need to give the same taste every time the customer
visit. The ingredients must be used those are fresh and hydrated. Also, Kitchen also offers special
and customised cocktails based on taste of customer. Kitchen focus on providing unique
experience to their customer. If a customer places order of wine, the staff opens bottle in front of
customer in order to provide assurance. It is very important to handle customer issue and
complaints and try to eliminate by providing a feasible solution in order to keep customer
satisfied. This is one of the most crucial step in SOP and have to deal in an effective manner.
Accountability: The kitchen staff must be accountable for their actions. As they do not
breech and food standards and provide food which do not harm customer’s health. It will
maintain the standards and regulations for the customers.
Quality: the food is only prepared in the kitchen so the staff is responsible for making It
quality focus. This could be done through using high quality resources and ingredients that give
delicious taste and healthy eating experience.
Transparency: the kitchen process must have transparency in predicting any dishes as
per customer requirements. They should be prepared with the base of menu dishes so that, the
service will be effective.

 Consistency of products - The supply chain of Kitchen’s products is strong so it becomes
easy to provide with consistency of their products and services. Kitchen is having skilled
and excess staff so that in case of heavy customer demand they can cope with up such
issue (Sheehan and et.al., 2021). This shows that Kitchen managing its supply chain and
workforce in such a manner that it does not break consistency of its products and
services.
 Streaming Kitchen operations – The operations of both staff and Kitchen are
interdependent on each other and it is important to align their operations in such a manner
that it becomes easy to deliver better customer experience. It is using digital technology
which helps in streamlining operations. SOP helps in aligning resources of both working
staff and Kitchen.
 Maintenance of service standards – Apart from profit making, it is the responsibility of
Kitchen to provide with better quality of food and having unique taste. This contributes in
enhancing customer service experience. It also helps in increasing customer loyalty.
 Budgetary control – By creating an effective SOP, it helps in assessing budgets so that
company do not face any shortage in case of high demand. Based on previous data, it
enables in making effective strategies that will eliminate wastage of essential resources.
 Effective communication – SOP helps in creating a better understanding and act as a
bridge between customer and staff. Effective communication with customer makes them
more comfortable.
Template 2
Trends in food industry of UK
 Veganism and Vegetarians -People are becoming more conscious about vegans and
vegetarian. As they prefer vegetarian food rather than meat products. People do not want
to kill animals and eat so they gave up animal products and meat products. In becoming
vegan, they feel healthier and gain mental peace. It has been analysed that vegetarian diet
is suitable for all ages of people from child to adult.

Flexitarian Diets – For some people, it becomes difficult to give up completely meat products
and people of UK eat meat once a while rather than a regular meal portion. It becomes one of the
biggest trend of food in 2022 (Muhammad, 2020).
 Carb alternatives – People are switching their carb portion to healthy fats and protein rich
diet. Due to pandemic people become more conscious about their health and avoid eating
sugary and high carb drinks and foods.

 Elevated desserts – As people are becoming more conscious about their health but the
pattern of eating desserts is becoming in trends and food establishments have introduced
sugar free desserts that vis low in calorie and suitable for diabetic people.
 Herbs, Roots and Mushrooms – Vegetables are one of the best source of keeping
individual fit and healthy. Human body needs nutrition and some roots and herbs are rich
in nutrition and have high nutritional value. It becomes a trend to use herbs as they
provide all nutrients as well as enhance taste too.

 Plant based burger – Plant based protein is one of the best source of getting protein rather
than artificial drinks. They have all nutrients that a body needs to function. People opt to
have plat based fast food such as pizza and burger.
From the above recent trends, it has been analysed that carb alternatives, plant based food and
becoming vegan are becoming more important in recent years. Carb alternative have become a
trend because people are suffering from obesity and to reduce their overall calorie they have
replaced their carbs with protein or vegetables. Due to pandemic, peoples are becoming more
conscious about their health and rely on plant based foods rather than artificial (Burkhart, 2019).

People become vegan and vegetarian as they do not want to fill their stomach by killing animal.
This trend strongly affected food industry of UK.
Template 3
The menu of Kitchen at bcf involves soup of day along with smoked duck having ingredients
like beetroot, pear and pickled walnuts. In its menu, there is a large variety of fish with
unique sauces such as salmon fish with dill sauce and crispy king prawn. The menu of
Kitchen is having bright colour and which gives a vivid picture in attracting customers. The
menu also has images of its special food items that draw attention of customers. The font size
and style is Italic and highlighted with bold letters of food item names so it becomes easier to
read for myopic people.
Menu matrix
Stars - Lamb with black olives, vine tomatoes and basil jus and chicken in chasseur sauce.
Plowhorses – Risotto and COD
Puzzles – Crispy egg dish with wild sauce and Yogurt parfait.
Dogs – Choux Bun and Crème Brulee
Price is one of the important factor and the Kitchen is opting competitive strategy that helps
in remain competitive in market.
The star dishes of Kitchen are popular because of their unique taste and low price.
The Kitchen should try to improve taste and pricing of their other products too so that they
can also become star products.
Menu
Food Items Price
Veggie Burger
Plant pasta
Mushroom pizza with mushrooms and herbs
Protein cutlet
Vegan coffee ( no Milk)
Custard (For lactose intolerant)
Super veggie bowl

Mushroom salmon
Tortillas wrap(For gluten intolerant)
Fruit salad
Protein shake ( Whey and casein)
Template 4
The working staff have sufficient space for doing their work in the kitchen of Birmingham
college of food. They do have two Kitchen areas that makes more easy for staff to get space. It
also has better space to carry out their work. They have proper ventilation for Kitchen. It
becomes easy to have larger space so that staff can manage their work in larger area rather than
in congested work area (Hansbrough and Schyns, 2018). The floor is covered with mat cover so that
customers and staff do not slip and get injured.
The Kitchen should serve their cold beverages in an ice box or glass box with small
pebbles of ice cubes in it so that it can attract customer and enhances customer experience. As in
case of hot drinks, they should serve in air tight kettle or place a lid on top of drink which keeps
hot until serve.
The layout of Kitchens should be convenient for customer as their do not have to go in corner
to place order for other food. There should be adequate lighting and have sufficient space so that
it contributes in enhancement of customer service. If the layout is not properly made, then it
might adversely affect customer experience.
It has recommended to the kitchen of Birmingham College must include some of measures
and actions in order to serve food. Mainly during in high cold weather, students and other people
require extremely hot food which will give relaxation during cold. So the, kitchen must start
preparing food after receiving orders and serve directly to the customers’ plates. The time
involved in serving the foo to the plater will make the food cold. So the serving equipment’s
must be updated with great inbuilt technology for instant heating and cooling. In context of
serving the drinks, the Kitchen staff must ensure the adequate level of icing and ingredients and
keep them in vessel containers for both types of drinks. Also, keeping slightly high temperature
will keep the drink cool and it will satisfy the customers.

PA