Enhancing Food Service Performance: Management Practices Analysis

This report provides a detailed analysis of food service management practices, focusing on performance review techniques and strategies for improvement, using Gordan Ramsey's restaurant as a case study. It examines methods for engaging and motivating employees, rewarding their efforts, and fostering cultural cohesiveness to enhance productivity. The report recommends specific management alternatives, such as improved organization, staff motivation, and upskilling, to address shortcomings and leverage loyalty. Furthermore, it suggests using the 360-degree feedback method to evaluate employee performance and resolve organizational challenges. The study concludes that effective management practices are crucial for achieving the goals and objectives of a food service establishment.

FOOD SERVICE
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Management practices among specific food service operation with the help of performance
review techniques........................................................................................................................1
Recommendations for appropriate management alternatives to improve performances............3
Appropriate management solutions to address shortcomings in Gordan Ramsey with the help
of management tools and techniques..........................................................................................4
Recommendations to resolve organizational challenges with application of measurement tools
for monitoring an implementation plan for improved performances..........................................4
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................6

INTRODUCTION
A food service operation is a kind of place or site where the business owner intended to
provide individual portions in exchange for charge or required donation. Their major purpose is
to provide food services to their consumers for profit and generate positive guest experiences
(Thomas-Francois, Joppe and von Massow, 2020). This report will illustrate the concepts in
detail by choosing Restaurant Gordan Ramsey as a firm through which the aspects of
management practice, performance review techniques, recommendations to produce
management alternatives along with their appropriate solutions will be considered. Apart from
this, the study will also discuss the specific recommendations to resolve company challenges
applying tools for monitoring and implementation of plan.
MAIN BODY
Management practices among specific food service operation with the help of performance
review techniques
A great business leader is a person who has the capability to motivate their team
members and follow business management best practices in order to make their business
organization highly successful in each and every manner. With the help of this effectual
procedure, specially food service operating companies help their employees to produce a
greatest results with their increased productivity with the least amount of efforts with the help of
using available resources. In order to elaborate and give more emphasis over the management
practices, the information has been explained below in detail:
 Engage workers: It has been identified that generally initial terms the employees are not
aware about the goals and objectives of the firm as they are newly introduced within the
establishment and having lack of knowledge regarding their job role. In context of
Restaurant Gordon Ramsey, the managers and leaders are the ones who play a major role
by making their team members or followers to become aware about the company's vision
which have to be fulfilled by employees (Abukhalifeh and Pratt, 2022). From various
studies, it has been identified that engaged workers are the ones who are highly
enthusiastic and productive in nature. They become less passive and take complete
responsibilities for their performance and attract more and more consumers towards the
restaurant premises along with attracting more of fresh talented and skilled personality
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within the establishment. These workers help the managers to evaluate their performance
in highly effective manner with the help of feedbacks that have been provided from
varies customers or users.
 Reward their efforts: No employee like that their work remains unrewarded or
unrecognised by their seniors. Recognition from the leaders helps them to feel more
valued and importance within the restaurant. With the help of recognizing the efforts of
employees specially in the restaurant make them feel happy, and they try their best to
provide their 100 percent efforts to each and every consumer comes within the premises.
In addition to that, reward motivates people to achieve more and helps to build company
loyalty.
 Be vulnerable: In this specific industry, it has been evaluated that being isolated and
anonymous figures in the lives of the employees is not a great option in front of leaders
or managers. They have to completely engage with their employees by adopting varied
and diversified things that change a lot more things and ways of doing practices in
beneficial manner. In team dynamics, the vulnerability is crucially and equally
significant. Without being able to speak openly, and put their ideas in front of
employees, no team member will follow the instructions or make them feel valuable
within the establishment (Skinnars Josefsson and et.al., 2018). This is the major reason
that lack of trust generates among the employees who are working within the restaurant
and thus they will hesitate to follow the instructions that have been provided to them.
 Stay committed: Without any kind of commitment, the team members are unable to rely
on over each other and not able to perform their tasks in a group way. Rather than giving
their maximum towards completion of work, they spend a lot of time over resolving the
conflicts. Within this situation, they are not able to share their real feelings and opinions
with each other and work towards finding common grounds. Lack of commitment lead to
poor decision-making and stifle the productivity level within the employees who are
working for the betterment of the establishment. Staying committed towards the team
helps them to run the restaurant in highly profitable manner as it becomes a place where
conflicts become welcomed in non fear manner, because different perspective helps to
shape clear vision and goals for an individual.
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 Creation of cultural cohesiveness: It generates a sense of shared values which
elaborated that with the help of right level of engagement, the development of employees
within the restaurant will lead towards productive development and provides efficient
outcome (Jang and Cho, 2022). It is a great business management practice to make new
hires which is completely based upon alignment with the core values of restaurant along
with their vision because workers with shared values make good team members.
Recommendations for appropriate management alternatives to improve performances
In order to improve the performance level among employees and make them feel highly
satisfied and engaged with the restaurant goals and vision, the company have to adopt certain
significant steps which includes:
 Get fully organized: There are varied things that needs to be considered at the time of
running a restaurant of business but it is also more important to take time in order to
actively plan the activities in a manner that will help the firm to prioritize their tasks
according to the requirements of the business. It should be done in a way which ensures
the appropriate coordination within the schedule in a way which allows them to get
everything done and completed in most considerable manner (Ben-Daya and et.al.,
2020). This will help the firm to automatically implement the plan into actionable
manner. Thus, the managers have to prepare to-do list for whole week, assign tasks
accordingly and watch the efficiency level of the employees along with guide them side
by side as and when it is required.
 Keep the whole staff motivated: Happy employees are highly able to provide
appropriate results and generate high level of productivity among the market industry.
The employees are the primary asset of any business organization which helps the firm to
keep their restaurant running smoothly. Motivated employees always tries their
maximum to identify opportunities and for further improvements in order to make their
work effective and set incentives for each team members to achieve desired and set goals
of the restaurant.
 Up skill team: Provide appropriate training to the staff members when initially they
started working within an enterprise will automatically help them to enhance their level
of understanding. With the help of this, the business is able to run in most smooth
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manner. Apart from this, it is an excellent way to improve employee retention and reduce
the requirements to continuously start from scratch with new employees.
 Spend less time over managing staff logistics and more time over running the
business activities: With the help of starting appropriate staff management program, the
restaurant is able to run their business activities in most considerable ways (Lee, Sung
and Jeon, 2019). Managers have to prepare staff management program in order to
manage employees performances in most effectual manner which assist them to improve
their performance level.
 Leverage loyalty: With the leveraging of loyalty, the employees have the opportunity to
maximize their efficiency by getting smart incentives from the owner of the restaurant.
The employees are also liable to provide appropriate discounts to their customers in the
form of coupons which help to provide repeat business along with building brand image.
Appropriate management solutions to address shortcomings in Gordan Ramsey with the help of
management tools and techniques
From the above illustrated detail about the management practices, it has been evaluated
that engage workers and reward them properly is the best solution to address any kind of
shortcomings within the Gordan Ramsey (Lugosi and et.al., 2020). These actions will help the
leaders of the restaurant to motivate their employees which assist in increasing their
productivity. Enhanced productivity level help the firm to create great goodwill within the
market space in which all other competitors are also available.
Recommendations to resolve organizational challenges with application of measurement tools
for monitoring an implementation plan for improved performances
In order to collect appropriate feedback of employees in order to fulfil the performance
evaluation, the tool i.e. 360 degree feedback method will assist the Gordan Ramsey restaurant to
identify their best performers among whole establishment (Reynolds and Dolasinski, 2019). This
method will help the firm to get honest, confidential and anonymous feedbacks to the employees
from the people who are working around them.
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CONCLUSION
From the above report, it has been concluded that management practices plays a major
role in order to get employees involved within the achievement of goals and objectives pf the
Gordan Ramsey restaurant. It highlights all the activities that help leaders to enhance the
productivity level of their employees within the restaurant. Moreover, the study also highlighted
specific recommendations and management solutions that help them to address the shortcomings
within the establishment.
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REFERENCES
Books and Journals
Abukhalifeh, A.N. and Pratt, T.J., 2022. Food and Beverage Service. In Encyclopedia of
Tourism Management and Marketing. Edward Elgar Publishing.
Ben-Daya, M., and et.al., 2020. The role of internet of things in food supply chain quality
management: A review. Quality management journal, 28(1), pp.17-40.
Jang, H.W. and Cho, M., 2022. The relationship between ugly food value and consumers’
behavioral intentions: Application of the Theory of Reasoned Action. Journal of
Hospitality and Tourism Management, 50, pp.259-266.
Lee, S.W., Sung, H.J. and Jeon, H.M., 2019. Determinants of continuous intention on food
delivery apps: extending UTAUT2 with information quality. Sustainability, 11(11),
p.3141.
Lugosi, P., and et.al., 2020. Managing experience co-creation practices: Direct and indirect
inducement in pop-up food tourism events. Tourism Management Perspectives, 35,
p.100702.
Reynolds, J. and Dolasinski, M.J., 2019. Systematic review of industry food safety training
topics & modalities. Food Control, 105, pp.1-7.
Skinnars Josefsson, M., and et.al., 2018. Reforming foodservice in elderly care: national actions
and local outcomes. Nutrition & Dietetics, 75(1), pp.79-86.
Thomas-Francois, K., Joppe, M. and von Massow, M., 2020. The impact of customer
engagement and service leadership on the local food value chain of hotels. Journal of
Hospitality and Tourism Insights.
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