Food Service Management Report: Strategies for Restaurant Improvement

This report focuses on food service management, specifically examining The Globe Restaurant in London. It begins with an introduction to the importance of quality management in the food service industry. Task 4 assesses current management practices using performance review techniques such as KPIs, benchmarking, and customer feedback. The report then recommends management alternatives, including a five-stage problem-solving roadmap and an implementation plan based on the 7C's of Effective Change Management. The justification for these recommendations centers on monitoring the implementation plan, with the balanced score care as the recommended tool. The report concludes by emphasizing the need for flexible and developmental management approaches in the food industry to achieve long-term goals.

Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 4............................................................................................................................................1
P6/M4. Assessment of current management practices within a specific food service operation,
using range of performance review techniques...........................................................................1
P7. Recommend and produce management alternatives to improve performance, including an
implementation plan....................................................................................................................2
D3. Justify recommendation to solve organisational challenge to monitor implementation plan
.....................................................................................................................................................3
CONCLUSION ...............................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Food service is undertaken as the prominent sector in terms of making part of service
industry that tends to raise the requirements for the suitable management in terms of serving
quality as the best part and experience. To carry forward this report The Globe Restaurant is
considered which is situated in London and tends to offer significant qualitative services in terms
of improving effective image and reputation. Lastly, prominent challenges are examined as the
improvement plan in terms of making significant changes considering prominent difficulties in
effective way.
TASK 4
P6/M4. Assessment of current management practices within a specific food service operation,
using range of performance review techniques
Performance review is the essential part of learning, development, management of
company that tends to manage things and make sure the prominent tools and approaches to keep
things check for the expected performance (Oh and Cho, 2016). The Globe Restaurant has
various options that are available for several methods to make sure the quality which is helpful to
identify the effective assessment for the effective quality and productivity of employee.
Moreover, the management of The Globe Restaurant need to integrate significant strategies and
restaurant policies for the potential reviewing of performance and service quality. For this,
various techniques are mentioned as underneath: KPIs: It is undertaken as the basic tool for the prominent management in terms of
devising several strategies regarding the customer satisfaction and joy that tends to deal
prominently considering the effective directions and guidance in strategic manner and
objectives. With the help of KPIs, The Globe Restaurant tends to inform employees
considering the significant expectations from employees and also tends to motivate them
for the accomplishment of prescribed standards in stipulated period of time. Benchmarking: It is the performance reviewing tool in which company need to look over
the prominent abilities and strong aspects of other restaurants considering their
competitors (Martinez-Sanchez and et. al., 2016). After this, they also look for the
prominent feasibility to incorporate for the effective operations which is possible to
1

achieve the competency in terms of getting better outcome and effective services that are
offered to guests.
 Customer feedback: It is the most common technique in terms of effective feedback from
their guests and visitors. These are collected in written format and orally that tends to
offer effective vision and experience of customers management in terms of making
effective improvement to offer prominent satisfaction to employees.
P7. Recommend and produce management alternatives to improve performance, including an
implementation plan
Business organisation belongs from effective field and industry that leads to undertake
various situations that are prominently impact various factors in positive or negative way. For
this, the effective variations are undertaken for the working environment that leads to increase
complexities and prominent challenges for the management to organise prominent activities
(Galvez, Mejuto and Simal-Gandara, 2018). These factors are undertake significant challenges
that are faced by The Globe Restaurant considering the managerial needs to enhance
performance. Therefore, in terms of solving effective problems for road map is alternative of
management tools which is useful to develop and make effective improvement. The suitable road
map has effective five stages that mentioned as underneath: Identify the problem: This stage tends to undertake significant problem solving process
regarding the effective identification of issue. In this, stage the effective leakage for the
actual performance is find out considering the leads of the root which is the cause of
problem. Identify the root cause: Once the problem is identified for the management of The Globe
Restaurant is responsible for analysing gaps regarding the actual and expected
performance and the reason is why the gap is developed. Brainstorm the significant solution: This stage is important for effective management to
look over the brainstorming and problem for searching the best and effective solution. It
tends to end for having the prominent solution undertaking the prominent management
for the particular problem (Wen and Kwon, 2017). Implement and check the impact of solution: Lastly, the significant steps and stages are
fulfilled for the effective management of The Globe Restaurant that leads to supervise the
effective change which is made regarding the performance of staff members.
2

Implementation plan:
This plan is undertaken as the effective process in terms of putting ideas into prominent
procedure undertaking the impact of taking effective steps for measurement. Moreover, the
execution plan regarding the change management which is recommended for effective
management of The Globe Restaurant is 7C's of Effective change management. For this, change
is quite difficult to opt and more typical for the execution and make others to opt things
respectively. Therefore, the 7C's are useful as the alternative. Clarity: This factor represent the effective need of management to bring effective
transparency and clarity in their plans and policies in terms of introducing them to
workforce and make them to work respectively. Communication: It tends to undertake the prominent role and skills for effective
management to hold and play for effective management to lead towards effective
communication (Rossi and et. al., 2017). For this, prominent implementation of change
tends to make effective development regarding the communication needs that need to be
clarified in significant way. Change management: For this, effective management of The Globe Restaurant should
be very attentive at the time of executing change and make prominent arrangements
respectively in terms of keeping staff encouraged and enthusiastic regarding the
prominent development. Criteria: Here, management tends to offer effective guidelines and suitable criteria
respectively in terms of undertaking the requirement of work regarding the change. Checklist: In this step management need to check effective list considering several
aspects of change that are covered or not. Call on Help: It is the effective step for The Globe Restaurant in which they need to offer
effective help to their customers and employees regarding the implementation of
prominent strategy which is prepared by the effective management and also need
effective guidance (Martinez-Sanchez and et. al., 2016).
 Choose the right provider: In regard of this, the specific factor is important to identify
that The Globe Restaurant need to have effective manpower which is capable for the
specific job and also tends to fit for the respective job profile.
3

D3. Justify recommendation to solve organisational challenge to monitor implementation plan
Measurement and monitoring practice is considered for execution plan in terms of
seeking and monitoring the implementation plan and concerning ideas that are developed for
prominent improvement (Galvez, Mejuto and Simal-Gandara, 2018). Therefore, in terms of The
Globe Restaurant the prominent monitoring and measuring tool which is recommended as the
balance score care. Therefore, the objective of this tool is to organise transparent communication,
align with routine work and develop effective strategies by monitoring them.
CONCLUSION
By considering the above discussion, changes are important in food industry as it lead for
effective and critical management process which is quite flexible and also scope of development
to maintain things. Therefore, for the restaurant the effective tool for the food service tends to
undertake the requirements of entity and various management approaches for introducing
effective changes to achieve long term goals and objectives.
4

REFERENCES
Books and Journals
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.
Martinez-Sanchez, V and et. al., 2016. Life-cycle costing of food waste management in
Denmark: importance of indirect effects. Environmental science & technology. 50(8).
pp.4513-4523.
Oh, J.E. and Cho, M.S., 2016. Analysis of tangible and intangible attributes in foodservice
products by IPA-Focus on dumpling shops. Journal of the Korean Society of Food
Culture. 31(2). pp.149-160.
Rossi, M.D.S.C. and et. al., 2017. Food safety knowledge, optimistic bias and risk perception
among food handlers in institutional food services. Food Control. 73. pp.681-688.
Wen, H. and Kwon, J., 2017. Restaurant servers’ risk perceptions and risk communication-
related behaviors when serving customers with food allergies in the US. International
Journal of Hospitality Management. 64. pp.11-20.
5