Food Service Performance: Resolving Challenges & Implementation

This report delves into the management practices within a food service operation, specifically focusing on the Trivet restaurant in London. It explains various performance review techniques and management alternatives to enhance performance, including detailed implementation plans. The report addresses shortcomings within the operation using management tools and explores solutions to organizational challenges by adopting measurement tools for monitoring implementation plans. Key areas covered include empowering staff through training, information sharing, improving product quality, and implementing problem-solving strategies. The SMART planning model and the Seven C's of change management model are also discussed to provide a comprehensive understanding of how to boost performance and resolve issues within a food service firm. Desklib offers a variety of resources, including past papers and solved assignments, to aid students in their studies.

Food Service
Management
(Part 2)
1

Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
P6 Explain management practices within a specific food service operation, by applying
different performance review techniques...............................................................................3
P7 Define and produce management alternatives to enhance performances, including an
implementation plans..............................................................................................................4
M4 Explain main management solutions to address shortcomings within a specific food
service operation, using different range of management tools and performance review
techniques...............................................................................................................................6
D3 Explain to resolve organisational challenges adopting measurements tools for monitoring
an implementation plan for boost performance within a given food service firm.................6
REFERENCES................................................................................................................................8
2

INTRODUCTION
Management practices are essential activities within in organisation to make organized
cooperation and cost efficient. It sometimes called as ''Management Requirements'' (Knezović,
2018) The management is explained as conceptual and systematic process, through which the
owner maintain or organized the cooperative environment inside the workplace. The Trivet
restaurant known for their food products by providing customers experiences and finest wines,
which situated in Bermondsey (London). The report emphasises on management practices, that
enhance the firm's performance and productivity. This practices can achieve the firm objectives
within time period by smart ways. The management can improve by problem solving strategy,
which provide ability to management to look upon situations or problem in different ways and
choose most efficient outlook.
MAIN BODY
P6 Explain management practices within a specific food service operation, by applying different
performance review techniques.
Management practices are defined as different types of activities within in organization
lead by the manger or owner, which encompasses on arranging, coordinating and managing,
make management proper and ensure to run smooth business's plans (Zack, McKeen and Singh,
2009).
There are various management practices, which follow by an organisation;
 Empowering and Training Staff – The employee's can empowering by different
approaches like knowledge, assurance and capabilities to do task in better ways (Matsuo,
Arai and Matsuo, 2019). The restaurant can empowering the employees through training
programmes, seminars, decisions making method, orientation and many more.
 Information Sharing – This practices recognize the collaboration between supplier and
retailers, to run smoothly supply chain management (Wang and Zhuo, 2020). By the help
of this practices, the firm set its goods distribution chains.
 Improving Product Quality by new Schemes – The food quality always control the
incredibly and make sure to customers are eating healthy food goods. The quality of food
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enhance the loyalty of customers and they always assesses their food items (Balkir,
Kemahlioglu and Yucel, 2021).
There are different aspects which improve the performance review techniques of an organisation;
 Food Services Quality – Food quality is the essential factor for food company. The
firm's management maintain the services related to the food products and their quality for
the customers. It enhance the customers satisfaction (Rahman and M.S, 2020).
 360-degree Feedback – The food firm completely lie down on customers satisfaction
and their positive feedback, build trust and self-esteem (Fleenor, Taylor and Chappelow,
2020). The food quality can enhance by improving meals nutritional values, food
processing methods, serving good protein food items and many more.
P7 Define and produce management alternatives to enhance performances, including an
implementation plans.
There are many issues, which faced by the firm. The management use different
alternatives plans to improving performances. The problem solving strategy are more common
within the business to solve the issues and essential tool used for specific problems, which faced
by the firm in management operations (Van Aken and Berends, 2018). This strategy following
some steps to detect problems and provide effective solutions within the workplace;
 Identify the Problem – The first step is to identify the actual problems, which faced by
the firm, otherwise it causing bigger impact on the operational functions ((Lal, 2021)).
The company reduce the waste and implementation of plastic ban.
 Identify the root causes of the problem – After identify the actual problem, now is time
to pin on the root cause of problem or understanding the problem deeply. In this stage,
the firm lower the food waste and plastic material are polluting environment, which affect
customers health also.
 Brainstorm the Solution – This stage will be beneficial for the team-based group to
better understand the arise issue. The organisation opt reusable packaging instead of
plastic, which can save the business's cost and customers also like these sustainable
initiative.
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 Choose the appropriate solution – In this stage, choose the most appropriate solution
among the all ideas. This idea change the management operational process. The company
reduce the waste material from food items, which lower the cost. The plastic ban
 Implement and Check the impact of the solution – Within the workplace, there are
many issues, which becoming bigger after point of time. This stage need a lot of
tolerance and neutrality. This new techniques improve the working structure and make
them efficient.
SMART Planning Model
Goal Specific Achievable Measurable Relevant Time-based
Goals
The goal
achieved by
the Trivet
restaurant is
related to the
Food Services
Quality.
The Trivet
firm,
especially
focused on
food quality,
which enhance
the loyalty and
generate trust
with
customers.
It can achieve
by banning on
plastic and
change the
pattern of
packaging.
The food
quality to sure
the satisfaction
of customers.
The firm take
serious
measures to
provide better
food items to
customers and
attain their
goals to
enhance the
values of
business's.
The
information
related to the
food quality
make better
impact on the
customers and
attain their
services to
satisfy their
needs and
wants.
This goal can
attain within 4
months, to
make better
restaurant than
others in
services as
well as in food
quality.
The Seven C's of change management model
Consciousness of Self – related to the beliefs, behaviour, outlook and opinion, all that motives
the taken actions.
Congruence – related to the contemplative, deliberating, cogitative and honesty with another.
Commitment – related to the energy, which motivates the employee's to drives their efforts
collectively (Gigliotti and et. al, 2019).
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Collaboration – it related to work with others by different efforts. The group leader empower
own as well as group members to enables trust with them.
Common Purpose – it means that the work is share ideas and values within the team, it facilities
the capabilities of group members by cohesive analysis's.
Controversy with Civility – it related with two fundamental aspects, which are inevitable and
differences are open but civility (it related to others respect).
Citizenship – it related to the individual and group by collaborative becoming responsible to
connect with community.
M4 Explain main management solutions to address shortcomings within a specific food service
operation, using different range of management tools and performance review techniques.
The management practices are essential tool to run smooth operational management.
There are many issues comes during food operations. The company cope these issues by
adopting the problem solving method. This plan is a tool, which is used by the firm's project
management. Before confront the issues, first to identified the problem. In this process, firstly to
identify the problem, which arise during business's operations. After getting different solutions,
choose the most appropriate solution, to enhance the productivity with suitability. After
implementation of appropriate solution, it make good management structure and maintain their
efficiency. The seven C's model are making the organisation united and enhance their
management practices.
D3 Explain to resolve organisational challenges adopting measurements tools for monitoring an
implementation plan for boost performance within a given food service firm.
The management operations of an company being identify by different practices, which
enhance the productivity and efficiency. Their principles are dynamic in nature, which formed
effect flexible relationship between employee's and employers. The problem solving process
developed within an firm to guide their organisational effort or measures and to protect the
employee's behavioural inside the workplace. In food organisation, they formed formal systems
ways to communicate, so problem can easily identify. An implementation plans are the
procedure which is used to attain a shared task or goals. It merge the plans, procedure and action
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of the task for better outcome. It enhance the implementation plans, which clear the project
timeline and execute them into proper manner.
CONCLUSION
After analysing all the points, it can be concluded that the firm is applying a different
management practices, which increasing the productivity, accuracy and communication within
an organisation. These practices like empowering and provide them training, information sharing
process, improving product quality to make customers happy are increasing the business's
values. The food standard are enhance the food quality and attract customers. The problem
solving strategy help to firm to identify their basic problems. It also identify the root cause of
problem and provide them appropriate solutions to make engagement free from issues. After
implementation of solution within an organisation, it shows the positive impact on their
business's operations and boost profit margin.
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REFERENCES
Books and Journals
Balkir, P., Kemahlioglu, K. and Yucel, U., 2021. Foodomics: A new approach in food quality
and safety. Trends in Food Science & Technology, 108, pp.49-57.
Drozd, R., 2020. The role of robotisation in improving bakery product quality. Aparatura
Badawcza i Dydaktyczna, pp.261-267.
Fleenor, J.W., Taylor, S. and Chappelow, C., 2020. Leveraging the impact of 360-degree feedback.
Berrett-Koehler Publishers, Incorporated.
Gigliotti, R., Vardaman, J., Marshall, D.R. and Gonzalez, K., 2019. The role of perceived
organizational support in individual change readiness. Journal of Change
Management, 19(2), pp.86-100.
Knezović, E., 2018. THE INFLUENCE OF STRATEGIC HR PRACTICES ON
ORGANIZATIONAL PERFORMANCE IN MICRO COMPANIES. Economic Review:
Journal of Economics & Business/Ekonomska Revija: Casopis za Ekonomiju i
Biznis, 16(2).
Lal, A.T., 2021. Business Communication-A Problem Solving Approach. Abhigyan, 38(4),
pp.53-55.
Matsuo, M., Arai, K. and Matsuo, T., 2019. Empowering leadership and meaningful work: the
mediating role of learning goal orientation. International Journal of Training and
Development, 23(4), pp.328-338.
Rahman, R. and Rahman, M.S., 2020. Food Laws, Regulations, and Standards. In Handbook of
Food Preservation (pp. 1043-1048). CRC Press.
Van Aken, J.E. and Berends, H., 2018. Problem solving in organizations. Cambridge university
press.
Wang, J. and Zhuo, W., 2020. Strategic information sharing in a supply chain under potential
supplier encroachment. Computers & Industrial Engineering, 150, p.106880.
Wu, J.Y. and Hsiao, H.I., 2021. Food quality and safety risk diagnosis in the food cold chain
through failure mode and effect analysis. Food Control, 120, p.107501.
Zack, M., McKeen, J. and Singh, S., 2009. Knowledge management and organizational
performance: an exploratory analysis. Journal of knowledge management.
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