Enhancing Food Service Management at Steak & Co.: A Detailed Report

This report delves into the food service management practices employed by Steak & Co., evaluating their effectiveness and proposing strategies for improvement. It identifies key management techniques, such as focusing on controllable factors, maintaining consistency, and prioritizing continuous improvement. The report recommends management alternatives like problem-solving plans, benchmarking, and balanced scorecards to enhance performance. It addresses shortcomings through SMART planning, performance management, and change management, alongside setting clear performance standards. Furthermore, it suggests strategies to resolve organizational challenges by leveraging matrices, modern marketing approaches, and effective human resource management. The analysis concludes with recommendations for monitoring and improving overall performance, emphasizing the importance of strategic management in achieving organizational goals.

Food Service
Management

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY...................................................................................................................................3
Management practices within a specific food service operation.................................................3
Recommend and produce management alternatives to improve performances..........................4
Appropriate management solutions to address shortcomings.....................................................5
Recommendations to resolve organisational challenges.............................................................6
CONCLUSION ...............................................................................................................................6
REFERNCES:..................................................................................................................................7
Books and Journals:....................................................................................................................7
Online..........................................................................................................................................8

INTRODUCTION
Food service management is a broad tern and includes operations, menu planning,
revenue management, marketing, human resources, training, merchandising, and customer
service (Cousins and et.al., 2019). Business development of Steak and Co. is formulated in this
report. There is discussion related to management practices in food service industry. The
recommendations related to improvement in performance. There are various shortcoming in the
operations so the report discussed some recommendations for improvement. After that there are
recommendations to solve the organisational challenges related to measurement tools that help to
monitor the performance of the restaurant.
MAIN BODY
Management practices within a specific food service operation
Management plays a vital role in success of an organisation. It is seen that are number of
techniques and practices that must be followed by Steak and Co. in order to operation effectively
(Martin-Rios and et.al., 2018). These are the practices that are helpful for the managers and help
them to bring innovation. The best practices that are adopted by Steak and Co. are discussed
below:
Focus on what you can control: The process of food service management is so complex
and wide. The business can not control each and every thing. So, Steak and Co. focuses on the
points that are in their control such as providing training to the staff members and providing
quality food to customers. It helps to enhance their performance.
Practice habitual consistency: The business organisation that is consistent is able to
achieve success. In relation to Steak and Co. the business sets the goals and follow the same in
order to set a positive image in the mind of customers (Filimonau and Delysia, 2019). It is seen
that there are various issues that are faced by employees, but by being consistent the business is
able to solve them.
Continuous improvement is key: One of the reason that assist Steak and Co. to attain
success is continuous improvement. They analyse the market trends as well as take feedback of
customers (7 best practices for foodservice teams, 2016). All this helps them serve the customers
with innovative food products so that they are attracted towards the organisation and achieve
success.

Serve better: It is necessary to note that the business organisation to serve bets to
customers (Zanin and et.al., 2017). It is important for the Steak and Co. to serve the customers in
an effective manner so that they become loyal for the company. It is beneficial to serve the
customers with best.
The various performance review techniques are as follows:
 The concept of mystery guest helps the restaurant to know about their position and real
feedback of the guest. They are able to know the points of strengths and weakness.
 Inspection also helps the restaurant to know about the things that are going wrong. Each
and every thing such as rooms, meetings, staff, food and beverage is being analysed
(Tonini, Albizzati and Astrup, 2018).
 The environmental check officers check the ways restaurant is protecting environment,
using resources and dealing with health issues.
 Audit is also done of regular basis and it helps to formulate reports and know about
proper food safety practices, due diligence and the policies and procedures used.
Recommend and produce management alternatives to improve performances
It is necessary to note that each and every business organisation wants to enhance the
performance. The ways used by Steak and Co. in order to improvise the performance are as
follows:
Analysing the problem and solving the same: It is seen that there are number of issues
that are faced by the restaurant. So to improve the performance their is need of problem solving
plan so that there are smooth operation in the organisation (Papa and et.al., 2018). It helps the
business to work effectively and efficiently and get best results. The steps followed in order to
solve the problem are discussed below:
1. Identify problem
2. Analyse the root cause
3. Brainstorming in order to find the solution
4. Select best solution
5. Implement the same and check the benefits.
Benchmarking: It is another way of improving the performance of the business. For this
Steak and Co. compares their own performance with that of competitors in the industry (Hong,
Zhang and Ding, 2018). It helps the organisation to know their performance and improve it.

Balanced Scorecard: It is a strategic management tool that is used by the organisation
uses is order to communicate effectively, match the work with the strategy , Set priorities and
make efforts to achieve them. In the end monitoring the performance is also helpful for the
organisation. Overall this helps to enhance the performance of the employees and of the overall
organisation.
Implementation Plan: Planning plays a vital role in the organisation to achieve success.
It is seen that implementation plays essential role as all the plans are executed in this step
(McLellan and et.al., 2018). Steak and Co. uses implementation plan in order to achieve the
success and improve the overall performance. The implementation plan helps to work according
to the strategies and achieve them achieve the goals and objectives successfully.
Appropriate management solutions to address shortcomings
If a business organisation faces shortcomings and are unable to achieve the goals and
objectives. Then, they must work on the shortcoming and try to form effective strategies. This
will help the business organisation to achieve success and growth. The management of Steak and
Co. uses various solution so that they can come out of the situation and achieve goals and
objectives effectively. The management solutions are as follows:
SMART Planning: It is necessary for business organisation to formulate specific,
measurable, attainable, relevant and time-based objectives that they can achieve and will lead to
success of business organisation.
Performance management: It is seen that Steak and Co. assigns work to the employees
and them check their performance (Zaid, Jaaron and Bon, 2018). They reward the employees for
their good performance as well as provide them training in case of requirement. It helps the
company to operate in an effective manner.
Change management: There are certain steps that are followed by Steak and Co. to
manage change. It is seen that to overcome the challenges and to find solution of shortcoming
there is need by the organisation to make some changes (Saeed and et.al., 2019). It will help the
restaurant to implement changes in an effective manner and achieve success.
Setting standard of performance: The business organisation is able to address the
shortcoming by setting standards and working hard to achieve them. It will help the business to
overcome the challenges and achieve the task as per the standards.

Recommendations to resolve organisational challenges
Challenges are part of organisational functioning. As the world is dynamic and that is the
reason the organisation face various challenges when they are unable to deal with the
environmental changes (Lin and et.al., 2018). It is important to solve those organisational
challenges. The various strategies that are adopted by Steak and Co. are as follows:
 Use matrices and know about the weakness and strength. Along with that set goals that
are achievable and will work on them.
 They must use latest ways of marketing and attracting customers it will help them
achieve success.
 Human resource management should hire talented employees, provide them training and
solve the issues faced by them.
 Work according to the changes in the situation and adopt SMART strategies so the the
company is able to achieve goals and objectives effectively.
CONCLUSION
From the above discussion it is analysed that a business organisation must manage all the
processes in an effective manner so as to achieve goals and objectives effectively. In this report
management practices related to food service operations are evaluated. Afterwards, the ways
through which business organisation can improve the performance are discussed. Effective
management solutions and identified as they help to solve the business problems faced by the
organisation. To address the shortcomings help the business organisation to manage the
performance. In the end there are recommendations that will help to monitor and improve
performance.

REFERNCES:
Books and Journals:
Cousins and et.al., 2019. Food and beverage operations and management.
Filimonau, V. and Delysia, A., 2019. Food waste management in hospitality operations: A
critical review. Tourism management, 71, pp.234-245.
Hong, J., Zhang, Y. and Ding, M., 2018. Sustainable supply chain management practices, supply
chain dynamic capabilities, and enterprise performance. Journal of cleaner
production, 172, pp.3508-3519.
Lin and et.al., 2018. Improving the sustainability of organic waste management practices in the
food-energy-water nexus: A comparative review of anaerobic digestion and
composting. Renewable and Sustainable Energy Reviews, 89, pp.151-167.
Martin-Rios and et.al., 2018. Food waste management innovations in the foodservice
industry. Waste management, 79, pp.196-206.
McLellan and et.al., 2018. The nitrogen balancing act: tracking the environmental performance
of food production. Bioscience, 68(3), pp.194-203.
Papa and et.al., 2018. Improving innovation performance through knowledge acquisition: the
moderating role of employee retention and human resource management
practices. Journal of Knowledge Management.
Saeed and et.al., 2019. Promoting employee's proenvironmental behavior through green human
resource management practices. Corporate Social Responsibility and Environmental
Management, 26(2), pp.424-438.
Tonini, D., Albizzati, P. F. and Astrup, T. F., 2018. Environmental impacts of food waste:
Learnings and challenges from a case study on UK. Waste Management, 76, pp.744-
766.
Zaid, A. A., Jaaron, A. A. and Bon, A. T., 2018. The impact of green human resource
management and green supply chain management practices on sustainable performance:
An empirical study. Journal of cleaner production, 204, pp.965-979.
Zanin and et.al., 2017. Knowledge, attitudes and practices of food handlers in food safety: An
integrative review. Food Research International, 100, pp.53-62.

Online
7 best practices for foodservice teams, 2016. [Online] Available through:
<https://www.foodservicedirector.com/workforce/7-best-practices-foodservice-teams>