Comprehensive Food Safety Management Report: Pret a Manger

This report provides a comprehensive analysis of food safety management within the context of the food industry, using Pret a Manger as a case study. It begins with an introduction to food safety standards and hygiene, emphasizing the importance of proper procedures throughout the food supply chain. The main body explores food supply chain approaches, highlighting the roles of various stakeholders, including consumers, food manufacturers, and policymakers. It delves into effective procurement principles, sourcing considerations, and the application of analytical tools like SWOT, PESTLE, and Porter's Five Forces to assess business performance and market competition. The report also examines management practices, including staffing, cost management, and ethical considerations within the food industry, offering recommendations for performance improvement and successful business operations. The report concludes with a summary of the key findings and insights.

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Food supply chain approaches.....................................................................................................3
Principle of effective procurement and sourcing.........................................................................5
Application of different analytical tools and practice in business operation...............................6
Management practises .................................................................................................................8
Ethical practices along with its impact........................................................................................9
CONCLUSION..............................................................................................................................10
REFERENCES................................................................................................................................1

INTRODUCTION
Food safety management is related to the food standard and hygiene. Company should
follow all the food safety procedure properly. Starting from the raw material till the food
transported in the market everything should be proper checked (Manning, Luning. and Wallace,
2019). Pret a manger is a franchise store which offers sandwiches which is based in UK. This
study will discuss the food supply chain approaches within the food industry with highlighting
the stakeholders. Further it will explain the principles of effective procurement and the
application of analytical tools to support the management strategies. This report will evaluate the
management practices and the ethical practices which support successful business operations in
the food company. This study will also discuss the management practices with the food operation
using the performance review technique and recommending and producing management
alternatives to improve the performance.
MAIN BODY
Food service context:
Food service context basically includes in house dining, take away mode, online food
supply, fast food centres, cafeterias, theme food and many more.
Food supply chain approaches
Food supply chain:
It is a chain of process that starts right from the land of farmer till the table of customers
where the food is being served. It involves both the natural and human resources. The
completion of this chain includes different stages right from production, followed by processing
then distribution. Consumption and disposal is the last stages of this chain.
Approaches:
The main approaches involved in the food chain is basically the steps involved in it
which starts right from production and ends till consumption and disposal. However different
chains follows different approaches. Thus, the approaches totally depends upon the company or
their type of service that it offered to their customers. Like all supply chain it also starts with
farmers because it the key and base element of all supply chain or producer of food. After the
farmer the approaches of supply chain varies depending upon the demand of situation and type
of supply chain.

This could also be understood as in case of online delivery of food the supply chain does
not include face to face interaction of customer with the hotel while in case of dining in the
restaurant the supply chain includes the interaction along with disposal. Similarly, in case of
supply chain related to fast food there is also an involvement of different companies for
approaching different ingredients before the delivery of final food to the clients table (Calleja,
2018). In case of theme based food supply chain add on an additional step in the form of
involvement of theme.
In case of Pret a manager (PAM) when it deals with the supply of food in the other
country or city then the supply chain starts varying in terms of addition of cost or mode of
distribution channel by which food will be supplied to the customer. Thus, it would be right to
said that the approaches in the supply chains remain the same staring from farmer's land and
finishes till the delivery of food to the consumer and its disposal. However, as per the context of
service of food it start varying.
Key stakeholders:
There are many stakeholders associated with supply chain out of those some key stakeholder
includes:
Consumer:
Consumer is the key stakeholder in the food supply chain of PAM or any other
hospitality industry. He is considered as key because every supply chain ends with the
consumption of food by the consumer. Thus, without the presence of consumer supply chain will
never be start.
Food manufacturers:
Like the consumer, manufacture of food are also considered as the key stakeholder in
supply chain. This is because with them the process will never be start which means without the
production of food the supply chain will never be begun.
Policy maker:
No supply chain would be able to run by ignoring this stakeholder which means policy-
makers. This policy-maker are responsible for implementing rules and policies regarding the
supply chain (Fritz, 2018). Thereby making the supply chain more efficient and flow-full.

Principle of effective procurement and sourcing
Procurement management:
When any company buys goods or products from the supplier then that could be considered as
procurement of goods. It is very essential that procurement would be managed in such a way that
the company instead of incurring any loss would earn profit. There are many principles which
ensures effective procurement of goods. Out of them PAM usually follow these principles:
Principles of effective procurement management:
Open and competitive:
It is also essential that the policy should be open for all the suppliers of goods without
making any discrimination on any basis. There is also a necessity of fair competition so that
supplier may compete fairly as well as company can also get benefit in the form of best prices of
goods. PAM always try to keep its procurement policy open and competitive.
Transparency:
It is also an important principle regarding procurement which ensures proper disclosing
of rules and provisions of the company's policy regarding procurement. PAM usually adopt this
principle to ensure and create transparency in the mind of suppliers regarding the company.
Cost effective:
This means that the procurement of goods will always be done by company considering
the cost element. PAM always try to buy the goods and raw material at that time when the prices
of goods are low so that it can save its cost of operation and thereby improving its profit
percentages (Garipova and Karlova, 2018).
Effective and efficient:
This means that the procurement policy should be effective and efficient which should be
accordance to the plans and policies of the company. PAM always ensures that its procurement
should be done in effective manner which will not only save the cost of company by preventing
wastage but it also ensures the availability of goods as per the requirements.
Sourcing consideration:
While sourcing PAM usually consider the following principles:
Value for money:
It is very essential that the goods will be procured from that source which will ensures
value of money for company. PAM always ensures that the procured goods or raw material will

give full value of money in terms of money spend on it so that it can produce enable the final
product to the consumers at a good profit margin along with quality consideration.
Aftersales service:
Before procuring any good or product PAM always ensure and the supplier will provide
aftersales services to the company. This will leads to creating accountability and build trust
element regarding the supplier.
Finance:
While procuring services or any goods from any supplier PAM always considers that the
mode and amount of payment should be in accordance with the company's plans and policies. It
should match with the plans and strategies of internal management of the company.
Quality:
It is very essential principle of sourcing the goods. PAM always consider that the quality
of goods or raw material should be superior. Enhancement of quality is the main objective of
PAM.
Application of different analytical tools and practice in business operation
Analytical tool for measuring business performance:
SWOT analysis:
It is one of the important strategic tool which enables the companies to identify its
strengths and weakness in addition to grabbing of opportunities and future possible threats.
Strength:
PAM possesses strong distribution channel by which it delivers its services to different
location at low cost. It sales the high quality product with different variants at competitively low
prices. It has a strong relationship with the suppliers by which it enables the quality product at
low prices. PAM also possess highly skilled human resource team.
Weakness:
The weakness of PAM includes its less investment towards research and development
sector, it runs its business mainly through rental stores which involves high rent amount, slow
speed in bringing diversity in its product line.
Opportunities:

The opportunities which PAM could grab includes expansion through online platform or
adopting digitalization. It could also grab opportunities in the form of technological advancement
(Phadermrod, Crowder and Wills, 2019). Increasing population can also act as an opportunity for
PAM by which it can raise its sales.
Threats:
Cut-throat competition in the market, raising prices of raw material, changing the taste
and preference of customers, decreasing the number of supplier and thereby increasing the
monopoly of existing suppliers are some threats that could affect PAM in the coming future.
Pestle analysis:
This analysis helps the company in analysing the external environment along with its
impact over the business.
Political factors:
This factor has major influence over the PAM. This is because as PAM is a food dealing
company so any changes in the political environment or regulations may affects its business.
Economic forces:
This factor has also had an moderate impact over the PAM. This is because as the prices
of raw material and labour cost is continuously rising but on the same side the income of the
consumer is also raising (Shtal, 2018).
Social factor:
This factor has positive impact over PAM because it is the strength of PAM that it can
deliver the best quality consumer oriented goods to its customers.
Technological force:
Technology is advancing everywhere but in the field of food industry its impact is usually
moderate. Since PAM is also indulging technology in its operation and marketing thus this force
has moderate impact.
Legal factor:
This could cause severe impact over PAM because as it deals in and planning to deals in
more than one country (Dcosta, 2018). Since the legal framework of every country is different so
this factor has high impact over PAM.
Environmental factor:

PAM usually take care of the environment while processing its product thus this factor
has also positive impact over the company.
Porter's five force model:
This tool enables the company to analyse the extent of market competition.
Bargaining power of buyer:
For PAM this power works in favour because it usually offers high quality differentiated
product to its customers. Also, the cost of service charged by PAM is low which gives it
favourable outcomes in the form of attracting more customers.
Bargaining power of supplier:
This power may work in against of PAM because as the demand of food is increasing
among consumers and as a result of this the number of supplier are decreasing who sales the raw
material for production of final product (Helmold, 2019). Thus, it raises the bargaining power of
supplier and affect the PAM in terms of availing raw material at high cost.
Threat of new entry:
Since, the market in which PAM dealt is open with less entry barriers thus this force has
major impact over the PAM and its business.
Substitutes of existing product:
This factor threatens the PAM only if the prices of food product offered by other
companies are relatively low in comparison of PAM. However, this force can put major impact if
other companies start selling same product at a low price (Martin, 2017). In case of such
situation PAM may loose all its customers.
Degree of competition:
This factor also puts great impact over the company in terms of affecting the sales and
profits. However, PAM by adopting good competitive strategy can easily meet the market
competition and become the market leader.
Management practises
There are some different management practises in which the restaurant manges human
capital and resources of the company.
Staffing level and cost management

Staffing of a restaurant is important tool for PAM, before hiring the staff, firstly it is
necessary to what type of staff the restaurant needs. For front office, PAM needs to hire those
people who are talkative, friendly and have great communication skill. They must have idea
about the menu so that they can easily explain the speciality and uniqueness of their dishes.
Apart from this the back office staff should be efficient to handle financial issues and queries of
the customers.
Besides this, PAM should make policies for the management of cost, they should be
prepare for the cost they are spending on the marketing and for the services they are providing to
the customer. The manager should track the stock and raw material on daily basis to control the
unnecessary cost of the restaurant.
Along with these, PAM should focus on the food services facility they are providing to
the customer. It must be healthy and hygienic.. The cook must wear mask and all the necessary
equipments while preparing the food as the pandemic is going on, customer also want clean and
hygienic food. Apart from this the waiter and other staff should follow the set guidelines of the
restaurant. Like – waiter can't taste the food while they are serving the customer. The another
thing which they should keep an eye is on the public image of the company if the restaurant is
sufficient in fulfilling the need of the customer this will directly impact the public image of the
company. Staffing and role in maintenance is also essential for the company to maintain.
Ethical practices along with its impact
PAM perform its business operation by carefully considering the ethical practices. The main
ethical practice that PAM usually adopts include:
Corporate Social Responsibility and sustainability concept:
CSR refers to the ethical responsibility of company towards the society which it has to
comply. Since every company uses the resources of the society so it is become the moral duty of
every company to do something in return towards the society. This all constitutes CSR.
PAM also follows the concept of CSR and sustainability. It tries to adopt all those practices by
which it can contribute toward the environment or society (Moore, 2017). PAM always use
recyclable and reusable serving glasses and cups while offering its products in order to contribute
towards the environment.
PAM also adopt the practice of reducing food wastage so that natural resources will be
utilized in a balanced manner. PAM always adopts the practice of using fresh natural and organic

ingredients in its products. It adopts all those resources which will not harm the environment . It
also ensures that the resources will be utilized in efficient mode so that it will be kept for meeting
the needs of future generation.
PAM always adopt the practice of including and enhancing the vegetarian concept in its
food products (Wang and Sarkis, 2017). By creating and developing the habit of consuming
vegetarian food it also contributes in saving the life of animals which is again a part of
environment.
Impact of adopting ethical practices:
By adopting such ethical practices PAM is not only saving the environment or fulfilling
its ethical duties, but performing these practices also puts a great positive impact over its brand
image. Being an operator of ethical practices in the business PAM would be able raise its image
in the market which could give it competitive advantages. This ethical practices also helps the
company in raising the sales percentages along with improvisation in profit.
Being an ethical practiser PAM would also get the advantage in the form of raising
loyalty of customers towards the brand. As PAM is also serving the society in addition to
carrying out its operations, this could help the PAM in attracting more employees towards it in
addition to the retention of its existing employees.
CONCLUSION
Through this report it can be concluded that the company is taking care about all the food safety
standards and their food supply chain is very effective. Discussion about the principles of
effective procurement and the sourcing process of the company. Analytical tools are used by the
company which support effective management strategies. Management practices are evaluated
which is supported by successful business operation in the food industry. This study has
Identified the ethical practices of the company and the impact of it on the overall business.
Management practices of the company are assessed using the performance review technique and
recommendations to improve the performance.

REFERENCES
Books and journals
Dcosta, A., 2018. Components of a PESTLE Analysis. Avail at: http://www. brighthubpm.
com/project-planning/51754-components-of-a-pestle-analysis.
Shtal, and et.al., 2018. Methods of analysis of the external environment of business activities.
Phadermrod, B., Crowder, R.M. and Wills, G.B., 2019. Importance-performance analysis based
SWOT analysis. International Journal of Information Management.44. pp.194-203.
Martin, M., 2017. Porter's Five Forces: Analyzing the Competition. Business News Daily.26.
Helmold, M., 2019. Tools in PM. In Progress in Performance Management (pp. 111-122).
Springer, Cham.
Wang, Z. and Sarkis, J., 2017. Corporate social responsibility governance, outcomes, and
financial performance. Journal of Cleaner Production.162. pp.1607-1616.
Moore, and et.al., 2017. Developing a comprehensive definition of
sustainability. Implementation Science.12(1). p.110.
Calleja, and et.al., 2018. Methodological approaches to supply chain design. International
Journal of Production Research.56(13). pp.4467-4489.
Fritz, and et.al., 2018. A supply chain perspective of stakeholder identification as a tool for
responsible policy and decision-making. Environmental Science & Policy.81. pp.63-76.
Garipova, R.R. and Karlova, T.V., 2018. THE ART OF PROCUREMENT
MANAGEMENT. Infokommunikacionnye tehnologii.16(4). pp.441-445.
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