Food Safety Management Report: Zizzi Restaurant Business Operations

This report provides a comprehensive analysis of food safety management practices within Zizzi restaurant, examining various aspects of the food supply chain, procurement processes, and ethical considerations. The report begins by exploring different food supply chain approaches, including fine dining, pop-up services, and event catering, and then delves into the principles of effective procurement and sourcing. The core of the report applies analytical tools such as SWOT and Porter's Five Forces to evaluate management strategies and business operations. Furthermore, it assesses ethical practices in food service and their impact on business success, offering recommendations for improvement. The report concludes with an evaluation of management practices within Zizzi, proposing management alternatives and an implementation plan to address shortcomings, aiming to enhance organizational effectiveness and ensure food safety.

food safety management

Table of Contents
INTRODUCTION...........................................................................................................................4
TASK 1............................................................................................................................................4
P1. Examine a range of different food supply chain approaches within the food service
industry........................................................................................................................................4
P2 Principles of effective procurement and sourcing processes for a food service operation....5
M1 Range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness..........................................................................................6
TASK 2............................................................................................................................................6
P3 Application of different analytical tools to support effective management strategies...........6
P4 Different management practices that support successful business operations in food service
.....................................................................................................................................................7
M2 Evaluate management tools and practices that can support successful business operations
in food service.............................................................................................................................8
D1 Provide valid and justified recommendations to support management practices and
strategies that enhance effective business operations ................................................................8
TASK 3.......................................................................................................................................9
P5 Ethical practices in food service and impact of these practices on overall business success 9
M3 Various ethical practices in food service and impact it has on the overall business success
...................................................................................................................................................10
D2 Critically analyse various ethical practices in food service and their impact on
organisation’s business objectives overall................................................................................10
TASK 4..........................................................................................................................................10
P6 Assess management practices within a specific food service operation, using a range of
performance review techniques.................................................................................................10

P7 Recommend and produce management alternatives to improve performances, including an
implementation plan..................................................................................................................11
M4 Devise appropriate management solutions to address shortcomings within a specific food
service operation, using a range of management tools and performance review techniques....12
D3 Justify recommendations to resolve organisational challenges applying measurement tools
for monitoring an implementation plan for improved performance within a given food service
...................................................................................................................................................13
CONCLUSION..............................................................................................................................14
REFERENCES..............................................................................................................................15

INTRODUCTION
Food and safety is a scientific discipline which explain about the preparation and storage
of food in such a way which help in preventing food borne illness. It has been a global concern
that covers different areas of everyday life (Ferreira Rebelo and et. al., 2017). There are various
principles which are used to prevent food from contaminating by taking hygiene factor such as
cleaning and sanitising the environment. This report had taken Zizzi restaurant under
consideration which was established in year 1999. There are around 150 store in all over UK.
This file covers different aspects such as food chain approach. There are various observation
regarding the services of the operations and also analytical tool for supporting strategies in a
well-defined manner.
TASK 1
P1. Examine a range of different food supply chain approaches within the food service industry
Food supply chain is a system which refers to the process which help in identified the
effective way to render the services to the customers. Food industry have various activities which
are used in to offer quality services to their respective customers. Along with this, it also help in
figure out the process of preparing food so with proper quality as well as maintain the standard
of the food. For the restaurant it is important to have effective supply chain in order to provide
quality services to the customers. In food industry quality and cleanness is the utmost factor to
gain competitive advantages in market. Here are some number of approaches which are available
in the food services industry and some are explain down below:
Fine Dining: This is one of the most effective way of serving food to the respective
customers. It has different types of menu involve in it such as Chinese, Mexican and Italian. The
present scenarios fine dining is the most effective way to create profit in UK market as they have
offer best services to the users. A fine dinning restaurant explain entire menu without notes and
the staff is well experienced which help in providing satisfactory services to the customers. Some
typical services in fine dine restaurant include holding chair of women and escorting patrons to
the restroom.
Pop up Food Services: It is kind of services which deliver food in the temporary basis.
The pop up food services are for the customers who wants to enjoy something new and unusual
from their regular food. The best part of pop restaurant are is that they can open anywhere

anytime. In the regards of UK food services, the industry is providing new opportunities to chef
to show their talent in food sector.
Conference and Events: Food and service industry have vital role to play in the
conference and events to serve the customers. This events are conducted by the hotels and also
by event management to redder best in class services to respective customers. In conferences an
events supply chain management help in timely arrival of inventory as well ensure about the
pickups and delivery of the carriers. Supply chain also allow event manager to track the orders
and cost in a well define manner.
Theme Food Service : Theme food services are those kind of services which are bases
upon the person choice and preferences. Theme food have become more common in today's
modern world where restaurant have their outlet bases on the theme. It has been recognized that
restaurant who have various theme are making more profit.
P2 Principles of effective procurement and sourcing processes for a food service operation
Procurement is considered as the systematic procedures of buying the product and
services to the customers (King, T. and et. al., 2017). The main objective of procurement is to
satisfy the need and wants of the customers in a well define manner. There are some principles
which are explained down below:
Supplier Credibility Checks: It refers to the method through which organisation trust on
the suppliers. For developing suppliers credibility it important to have healthy with the company.
Hence for Zizzi restaurant management have to evaluate suppliers credibility like quality, service
and relation with the other organisation. All these factor must be tracked by restaurant for
offering best services to the customers.
Approved Suppliers List: It is important for the organization for maintaining the list of
suppliers so that organization can offer quality services to their respective customers. For the
organization like Zizzi restaurant it is important for the managers choose the supplier who is
trustworthy and able to supply food item timely. Thus management must have various suppliers
list so that demand can be fulfil in well define manner. .
Value of Money: The value of money refer to the services which are offered to the
customers in exchange of money. For the restaurant like Zizzi hotel they must make sure that

customer avail services for their money. They must be fair and use ethical practises in regards for
delivering services to the customers. Hence it is crucial for management to offer value for
money services that help in developing goodwill and brand image in the market.
Aftersales services and warrantee: This are the main two factor which are useful
expanding market. Companies must offer aftersales and warrantee services which help in
generate revenue and growth in the market. For the restaurant like Zizzi it is essential for the
manager to provide after sales services like responding the customers 24/7 and provide solution
regarding the queries.
M1 Range of different food supply chain approaches and procurement strategies that can
enhance organisational effectiveness
Food supply chain is important aspect in food sector to gain profitability and expansion.
Effective supply chain helps firm to offer best quality services in the effectively manner to the
end users. Along with this it help in company to minimize the cost and as well as help customers
to avail services at affordable prices.
TASK 2
P3 Application of different analytical tools to support effective management strategies
SWOT Analysis: This is a process where organisation figure out their strengths and
weakness, opportunities as well as threat in the market. Most of the company use SWOT to know
the current positioning in the market. Here is the explanation of SWOT in detail manner.
Strengths Weaknesses
Employees who are working in Zizzi restaurant
are more experienced and well trained (Liu and
Niyongira 2017). They also offer quality
product and service and also have various food
items to customers.
The services of Zizzi restaurant are quite slow
and sometimes they charge high price in
respect of other competitors in the
marketplace.
Opportunities Threats
Taking advantages of the current trends
restaurant can increase profit by providing
The major threat to the organisation is from the
rivals present in the market as they offer

different types of food and beverages. Further
restaurant can include organic food and salads.
various services to attract customers.
Porters 4 Corners: It is a method which help in identifying the competitors strategies
and also their aims and objective.. This model was given by the Michael porters which ensure
and clearly the objective within the industry. Further this model are explained in a detail manner
down below:
Drivers: This is the first step in which organisation figure out the yearly objectives and
goals and work regularly to achieve them. The drivers help to analyse whether firm is satisfied
with the actual performance or they want to change their services to improve the offering. In the
context of Zizzi restaurant management must do proper research and understand the market to
reduce the theft and uncertainty. Further drivers help in evaluating aims and objectives for the
organisation which help in fulfil the desire goal in limited time span.
Management Assumptions: This is the second step in which company identify the
competitors and plan their future strategies to overcome the challenges. This help in Zizzi
restaurant to gain more and more market in short period of time. Manager should indulge in
research activities to make blueprint of various aspects such as supply chain, operational
activities in a well define manner. Management assumption include the future plans of Zizzi
restaurant which help employees as well as manager to ensure about their job roles on which
individual have to perform their activities.
Strategy: This is consider as the third stage where strategies define how to overcome the
challenges present in the market. In this company usually analyse the gap between the strategies
and course action which determine the positioning of the organisation. Zizzi restaurant must
develop formative strategy against the rival such as providing on time services with quality
which help to capture large market share.
Capabilities: It is crucial for every organisation to know their pros and cons which help
in help in understanding the actual capabilities in the food and service industry. For the firm like
Zizzi restaurant, manages are requires to have know employees capabilities in order to improve
their performance effectively. This will help organisation to diversify their product and services
in the different sectors. To organisation can use capabilities for analysing the individual potential

and make use of the skill to enhance the productivity of the organisation which help in expansion
and growth.
P4 Different management practices that support successful business operations in food service
Here are some different types of management practises which are used in food services
industry are given as follows:
Action Oriented Roles-: This is important for Zizzi restaurant to be more action oriented
which include the specific task and job role which are completed in given time frame. Further
this help in employees to be more focused and goal oriented towards their given responsibilities.
People Oriented Roles: Zizzi restaurant make sure that employees avail all the benefits
from the organisation. It is the duty of manager do ensure that employees must gain monetary
benefits on their hard work which develop sense of trust in the minds employees to perform
better.
Though Oriented Roles: It is the last stage where analysis is done on every single topic
and which help in identifying the flaw and make changes in if required. Further this help
organisation to conduct business activities in effective manner which help in accomplishing the
goal and objective. Along with this roles of the employees is to provide positive environment
which help in attracting more and more customers towards the company.
Property and Resource Maintenance Process:
This is also consider as the important practises which help in support and also managing
the successful businesses activities in food related industry. These are divided into two main
categories.
Staffing and roles in Maintenance: It is important to manage the work in a systematic
manner which help in smooth functioning of the organisation (Galvin 2017). Zizzi restaurant
manager try delegation structure in the firm which develop sense of responsibility in the minds
of employees to perform task effectively. This method will help in achieving organisation goal
and objectives effectively.
Food service facilities to maintain: For the company like Zizzi restaurant the food
quality and services is at utmost priority. This will help in building the brand image and goodwill
in the minds of customers.

M2 Evaluate management tools and practices that can support successful business operations in
food service
For managing successful business operation it is important for the organisation to
maintain the quality as well as appearance of the product which help in attracting more and more
customers. Zizzi restaurant should clean surrounding to improve hygiene standards. The
machinery and utensils must be cleansed because it kills germs and bacteria. By using
appropriate hygiene factor such cleanliness and quality which helps in expansion and growth for
the organisation in effectively manner.
D1 Provide valid and justified recommendations to support management practices and strategies
that enhance effective business operations
There are several management practises which involve pre plan, budget control and
research activities. It is essential for every organisation to improve their operational management
to gain competencies edge in the market. So it is important to have proper structure in offering
services to the customers. There must proper check and evaluation of employee’s activities and
make changes if required.
TASK 3
P5 Ethical practices in food service and impact of these practices on overall business success
In the present aspect where organisation have to conduct ethical practises within the
organisation. Nowadays different firm indulge in CSR(Corporate social responsibility)activities
in order to have some ethics responsibility which help in developing goodwill in the market. This
also create sense of responsibility in the minds of employees and also help in attracting
consumers. In CSR activities in food and business include proper hygiene and standard of
ingredients use for making product. This help in maintaining goodwill in the minds of customers.
. In addition, it enhances the market value of a company as consumer have become more
sensitive regarding the company image. Here are some CSR activities which are explained down
below:
Conduct fair trade: It is important for organisation to conduct faire trade because
unethical practises leads towards downfall. Fair trade practices include offering best quality
services and also follow the rules and regulation regarding food management.

Produce organic material: It refers to the techniques which healthy and safe for the
environment and make product which do not harm the surroundings. The restaurant like Zizzi
must avoid single use of plastic as this help in maintaining the environment effectively.
Enhances the chance of staff retention: When organisation make use of CSR activities
then they provide chance to employees to retain for the longer time duration. It is an important
factor which every organisation must implement as employees are consider as the important
assets for the organisation.
Enhance brand strength: For developing the brand strength it is important for the
organisation to provide quality services to their users. Along with this organisation must ensure
the employees performance their duty with ethics which help in enhancing the brand image of
the company.
M3 Various ethical practices in food service and impact it has on the overall business success
In the context of the food and services of the organisation must use ethical practises
which help in expanding the businesses in well-defined manner. There are different kinds of
ethical practises such as CSR activities and maintaining the hygiene comes under ethical
practises. In the context of , Zizzi restaurant must charge fair price for there services which they
are offering to customers. It has been identified that CSR activities take lot of time and also help
in increase the cost for the organisation which effect the price of the service which they are
offering to the customers.
D2 Critically analyse various ethical practices in food service and their impact on organisation’s
business objectives overall
It is important for the firm to follow each and every method of improving the quality as
well as performance of the organisation in order to provide better services to customers. For the
organisation like Zizzi restaurant it is important to make use of CSR activities which leads
toward building brand image and goodwill in the market. Further this techniques help
organisation to attract more and more customers without promoting and advertising. To ensure
production of food and safety business ethics allow organisation to think upon health of the
consumers. The ethical practises in food industry include contamination free product, proper
labelling as well as maintaining the hygiene standard while offering services to the customers.
This help to minimize the loss and create proper revenue and expansion.

TASK 4
P6 Assess management practices within a specific food service operation, using a range of
performance review techniques
Performance review technique is a method which is used to review the work and also
provide the feedback which are useful for organisation to analyse the performance of the
employees and also make changes if required (Manning 2018). This tool help in achieving the
goals and objective in a well defined manner. The management practices within food service
operations using performance review techniques are discussed as follows:
Customer satisfaction feedback: Food and service quality can be measured while taking
feedback from the customer . Zizzi restaurant must ensure that employees facilitates customers
with best in class services which lead towards the success and expansion of business. After
providing services manages must take feedback and make changes to improve the quality and
services in future.
Food monitoring and control process: The food and their services need to be monitored
on timely basis which allow organisation to improve their operational activities. The manager of
Zizzi restaurant should ensure and evaluate each and every step while preparing food for the
customers. The manager must keep track of machinery and utensils and make sure that they are
cleaned. Hence this improve the quality as well taste of the food and also develop brand image in
the minds of customers.
Monitoring and Evaluation tools: This method help in checking and analysing the
business activities from the beginning. Monitoring involves various tools and techniques which
are used in organisation are Inspections, regular audits, safety and health measures etc. Here
some of the methods can be used by the Zizzi restaurant which make sure about the quality of
food offered by the organisation.
Standard Operating Procedures (SOP): These are the steps which are fixed and use by
every food industry in the organisation. This method usually involve the routine check-ups and
audit which are conducted by the manager of the organisation. This ensure the quality as well as
productivity are done effectively.