Morston Hall: Management Practices and Performance Improvement Report

This report assesses management practices in a food service operation, specifically Morston Hall, using various performance review techniques. It recommends management alternatives to improve performance, including goal orientation, encouraging feedback, and commitment. The report also addresses shortcomings using management tools like feedback systems and proposes solutions to organizational challenges through team building. It concludes by emphasizing the importance of effective management practices in the food service industry for employee retention, productivity, and overall business success, referencing academic sources to support its analysis and recommendations. Desklib provides access to similar solved assignments for students.

Food Service Management

TABLE OF CONTENT
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Assessing management practices within food service operation using range of performance
review technique:.........................................................................................................................3
Recommendation for management alternative to improve performance:....................................4
Appropriate management solution to address shortcoming using management tools and
performance review techniques:..................................................................................................5
Recommendation to solve organizational challenges applying measurement tool in the
business organization:..................................................................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................1

INTRODUCTION
Management practice allow business to become more effective in managing workplace
and employees, every business organization follow certain management practice. In hospitality
industry, these practice allow business to get competitive advantage and help them to increase
employees retention. This study is based on Morston Hall, this hotel business is located in one of
the most famous area which allow them to attract more guest. Morston Hall falls under 4 star
categories which allow them to address their guest professionally (McLaren and Durepos 2021).
This report is will discuss management practice in food service organization using performance
review techniques. Later this report will discuss management alternative to improve performance
including implementation plan. Later this report will discuss management solution to address
shortcoming with management tools and performance review techniques. At last this report will
provide recommendation to resolve organizational challenges in food service organization.
MAIN BODY
Assessing management practices within food service operation using range of performance
review technique:
Management practice is fuel that boost speed of organization, this allows business to
manage workplace and productivity of employee. In hospitality industry, every business such as
hotel and restaurant have to follow certain management practice (Nikitenko and et.al., 2017).
Morston Hall practice certain management process and implement them in their workplace, this
restaurant focus more on staff retention because food service is only possible if restaurant have
skilled staff. Morston Hall follow certain management practice in their food service operation,
these are:
Clarity: business vision and mission play vital role in effective management, if business is not
clear about their vision and mission then employee might face lack of direction resulting in loss
of productivity. In food service operation management, staff member often feel left out because
of lack of clarity, Morston Hall have clarity of their vision and manager provide effective
guidance to staff member during session. It is very important for restaurant to provide vision to
staff because without vision, staff member will be confused resulting in ineffective performance
of employee as well as business.
Workers engagement: every business organization want their employee to work effectively, for
this they craft certain policy and procedure which bring easiness. In hospitality industry, interest

of employee play vital role which means engaged worker will be more productivity as compared
to less active staff. Morston Hall focus on this management practice to become more stable,
engaged worker are key pillar of this restaurant, they not only provide effective work but this
also help them to complete their responsibility on time resulting in growth of business. Manager
of Morston Hall need to push their staff member to engage more in accomplish company's vision
and mission.
Reward system: sometimes employee need reward that can boost their productivity in the
workplace, it is very important for business to set powerful reward system that provide financial
benefit to employee resulting in the best management practice in the business organization
(Hoole and Hotz, 2016). Morston Hall have reward system that is based on performance of staff
which means if staff member is performing effectively then rewards will be provided to them
this not only increase productivity of employee but other staff member are also showed interest
in their work resulting in effective completion of food service operation.
Skill development process: it is very clear that skills of employee is fuel that boost speed of
business this simply means that training to employee unlock certain doors of success. Sharpening
skills of employee is the best management practice that push organization to meet demand of
skilled worker. In hospitality industry, demand of skilled worker is very high which means hotel
and restaurant need those employees who is perfect in the business. Morston Hall provide
training to employee allow them to sharpen skills of staff member, this restaurant provides
training to employee allow them to boost confidence and become more effective.
Recommendation for management alternative to improve performance:
Every business organization want to become successful in their target market, they
develop certain management practice which help them to improve performance. It is very clear
that performance of employee only can be improved if business have those managements
practice, beside common management practice, business can adopt alternative way to manage
workplace and employee. Morston Hall have their own way of managing workplace and
improving performance, these are:
Goal orientation: business organization who stay oriented towards their goals become more
successful as compared to their competitors, it is very clear that when business provide clear
vision to employee then employee will be stable in the process (Huang, 2016). Goal oriented
organization in hospitality industry not only become successful, but they stay stable during tough

time. Morston Hall is one of those restaurants who stay goal oriented throughout the process, this
restaurant focus on management practice that push employee in the achievement of intended
goal.
Encourage feedback: encouraging feedback is one of the best management practice that allow
business to boost confidence of employee, it is very clear that employee who is not performing
well can be monitored with feedback system. Every business organization need to collect
information of employee through feedback, and they need to encourage their feedback. Morston
Hall collect information of staff member through feedback and analyse weak area of those
employees who is not performing well. Later they provide effective solution and encourage
according to feedback.
Commitment: commitment between employee and business is very important, this not only
important to maintain high level of work but this is also important in ethical ways as well, this
management practice allow business to fulfil every requirement of employee and allow employee
to perform according to need to employee (Priefer, Jörissen and Bräutigam, 2016). Morston Hall
stay committed with their employees allow them to make their workplace more ethically
beneficial, this restaurant not only provide benefit to employee but stay committed in terms of
employee's growth.
Appropriate management solution to address shortcoming using management tools and
performance review techniques:
Every business organization face shortcoming in their business process, this simply
means conflict that arrive during management, business need to follow management practice to
overcome these conflict. Later they use measurement tools to analyse effectiveness of
management solution:
Feedback system: feedback system is one of the best tool to overcome shortcoming in the
business process, feedback allow business to gather information of employee and allow them to
provide solution to these problems faced by employee (Ivanisevic, Buchmeister and Leber,
2016). Morston Hall need to have feedback system to manage shortcoming in the business
organization.

Recommendation to solve organizational challenges applying measurement tool in the business
organization:
Team building: team is powerful pillar of organization which provide support to business
organization, every business face challenges in the process which can be overcome through
team. Sometimes challenges that faced by business only can be solved with team because people
from diverse culture provide effective solution to resolve organizational challenges.
CONCLUSION
This report has discussed management practice and its importance in the business
organization. Later this report has discussed different types of management practice in food
service organization using range of techniques in performance review of employee. Later this
report has discussed management alternative to improve performance which include encouraging
feedback of employee. Later this report has discussed appropriate management solution to
address shortcoming using range of management tools and performance review techniques. At
last this report has provided recommended overcoming organizational challenges with
measurement tools in food service organization.

REFERENCES
Books and journals
Ferraro, G.P., 2021. The cultural dimension of international business. Prentice Hall.
Hoole, C. and Hotz, G., 2016. The impact of a total reward system of work engagement. SA
Journal of Industrial Psychology, 42(1), pp.1-14.
Huang, Y.M., 2016. Networking behavior: from goal orientation to promotability. Personnel
Review.
Ivanisevic, A., Katic, I., Buchmeister, B. and Leber, M., 2016. Business plan feedback for cost
effective business processes. Advances in Production Engineering &
Management, 11(3), pp.173-182.
McLaren, P.G. and Durepos, G., 2021. A call to practice context in management and
organization studies. Journal of Management Inquiry, 30(1), pp.74-84.
Nikitenko and et.al., 2017. Development of human resources of the organization with the help of
team-building model. Calitatea, 18(157), p.132.
Priefer, C., Jörissen, J. and Bräutigam, K.R., 2016. Food waste prevention in Europe–A cause-
driven approach to identify the most relevant leverage points for action. Resources,
Conservation and Recycling, 109, pp.155-165.
Schermerhorn Jr, J.R., Bachrach, D.G. and Wright, B., 2020. Management. John Wiley & Sons.
1