Improving Performance in Food Service Management: A Report

This report delves into the realm of food service management, emphasizing the critical practices that underpin successful operations and the techniques employed for performance review. It assesses management practices such as training and development, employee engagement, selective hiring, reward schemes, and fostering a positive culture, all within the context of 'The Fat Duck' restaurant. The report also evaluates performance review methods like service standards, customer service, and teamwork. Furthermore, it provides recommendations for improvement, addressing issues like employee turnover, innovation, and customer satisfaction. The report underscores the importance of implementing changes through a structured plan to enhance the company's competitive edge and overall success. This document is available on Desklib, a platform offering a wealth of study resources for students.

Food service
management

Contents
Contents...........................................................................................................................................2
INTRODUCTION...........................................................................................................................1
MAIN BODY..................................................................................................................................1
Assessment of practices of management related to food service operation along with the
performance review techniques...................................................................................................1
Recommendation as well as management alternatives for purpose of improving of the
performance along with the implementation plan.......................................................................3
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Food service management can be described as the art which is linked with offering of different
types of food items in the aesthetically to number of customers in order to enhance their
satisfaction. It is one of the professional approaches which consist different types of the skills,
vigilance and knowledge at different stages in context to the food service operation. This project
report includes the various practices to be adopted by the management in the food operation
along with the techniques of performance review. It also consists various types of
recommendations for purpose of improving the performance of the company with the
implementation plan.
MAIN BODY
Assessment of practices of management related to food service operation along with the
performance review techniques
Management practices refers to the facilities, procedure, activities, practices, structure designed
for minimisation and preventing of the environmental demand and pollution which is important
for maintain as well as enhance the environment. Various types of management practices to be
used in business of The Fat Duck for purpose of attainment of goals and objectives. It is essential
for the business to adopt these practices for improving the performance. Explanation of different
types of management practices to be adopted in business of The Fat Duck is mentioned below:
Training and development: Training offered to the employees is essential for enhancement of the
skills of the employees It is important for the managers of The Fat Duck to offer proper training
and development to the employees as it allows then for purpose of improving the efficiency of
the employees working in their organisation.
 Engaging the working: Engagement of the employees is important as it make the
employees to be concentrate on their work instead of other non-productive activities.
Managers of the company for this developing various strategies which allow them for
purpose of the motivating the employees to focus on their work instead of other office
gossips.
 Selective hiring: It is also one of the important management practices to be adopted by
the business managers of The Fact Duck whch allow them for ensuring availability of
talent and diverse talent in their organisation. Employees are one of important component
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for the business in order to gain competitive advantage and success. The Fat Duck is
checking different skills, suitability, knowledge and experience before hiring of the
employees in their organisation as performance of the employee I liked to the image of
their organisation.
 Reward scheme: It is a management practice to be required by the business for purpose
of management of the company. The Fat duck is using this practice in their organisation
for improving the motivating o the employees and also for purpose of creating positive
environment in the organisation.
 Positive culture: It is a management practice in which managers of The Fat Duck is
creating an environment where the employees are accepting the differences and working
with each other with mutual efforts. Culture of a company is essential for the business as
it allow them to create positive environment.
Performance review refers to a formal assessment according to which managers are ensuring
evaluation of performance of the employees on basis of the feedback, setting of goals as well as
finding out of the strength and weakness. It is essential for purpose of maintaining the
performance of the employees which is important in order to provide competitive advantage to
the business. Some of these measures to be include the self-evaluation, 360-degree feedback.
There are different types of measures to be used by the business for purpose of the measuring of
the performance of the employees specifically in the food and beverage industry. Explanation of
some of these techniques are mentioned below:
 Service Standard: It is a technique which assist managers to make employees reach to
the expected service standards. Employers are also expected a standard service from the
employees which is important for them in order to improve their services.
 Customer service: It is one of the service techniques for purpose of reviewing of the
performance of the business. It is a technique used for purpose of front-line workers and
also it is one of the important techniques which is important for meeting the expectation
of the customers.
 Team work: It is another technique for purpose of measuring of the performance of the
employees. It is important for the business in the food and beverage industry to offer
proper services of the customers. Team work allow the employees to cooperate with each
other and focus on the attainment of the goals and objectives of the organisation.
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Recommendation as well as management alternatives for purpose of improving of the
performance along with the implementation plan
The Fat Duck is a UK based organisation which is currently facing various types of issues in
their organisation. It is important for the business in order to overcome of these issues and for
this, they need to adopt changes in their organisation. For purpose of implementation of the
changes in the organisation, it is essential for the business adopt an implementation plan. For
implementation of this plan, different types of recommendations are to be made to the business.
Explanations of these recommendations to the business are mentioned below:
There is increasing employee turnover in the business of The Fat Duck which is creating
problem for the business. It is essential for the business to retain their employees for long term
for creating a strong image in the market and also for purpose of saving the cost of the business.
New employees are costlier for business as hiring process create more cost for the business like
for advertisement, training and development, induction and others.
Innovation is essential for a business in order to survive in the competitive environment. It is
important for the business of The Fat Duck to adopt innovation in their organisation as it make
their business more competitive and also allow them for purpose of increasing their marketing
share. This innovation enables the business of The Fat Duck to fulfil requirement of the
customers.
Customer satisfaction is another issue occur in the business of The Fat Duck. These issues can be
occurred in the business due to improper management. It does not allow business to deliver the
services to the customers in effective manner and create negative impact over the satisfaction of
the customers. For this, it is recommended to the business managers of The Fat Duck to ensure
proper coordination of efforts of the employees.
CONCLUSION
On basis of above report, it can be summarised that, reviewing of performance is an essential
process for a company as it allows them to identify the problem to be faced by the employees for
completion of work and allow the managers to ensure improvement in their work. It is a process
which enable employees to reach to the expectation of the customers and increasing their
satisfaction with the company. Different methods to be adopted by an organisation for this which
is based on the service standards, team working as well as satisfaction of the customers.
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REFERENCES
Books and Journals
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