F/616/1809 Food Service Management

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Introduction

 

This unit aims to provide students with an overview of the strategic management processes and practices found within different food service contexts. It will take students through the processes from sourcing products and suppliers to the various strategic tools and business options available to organisations, to address various challenges and issues within the business. 

 

Students will be expected to investigate real-life scenarios in the food service industry and apply analytical skills and problem-solving techniques to address real-world situations. Under tutor supervision they will create recommendations and action plans for the business, using management tools and approaches.

 

The unit attempts to give students an understanding of the broader strategic perspectives of a food service organisation whilst considering some of the operational challenges to consider when managing strategy. 

 

Learning Outcomes

By the end of this unit a student will be able to:

 

  1. Investigate the sourcing and procurement processes within a food service organisation
  2. Evaluate operations management strategies within a given food service context
  3. Explore the importance of ethical management for overall business success
  4. Produce an improvement plan for a given organisational challenge within a food service organisation.

 

Essential Content                        

 

LO1 Investigate the sourcing and procurement processes within a food service organisation

Overview of differing food service contexts:

Diversity of the food service context includes fine dining, casual dining, fast food and take away, pop-up food services, conferences, and events, themed food services

Planning product ranges and suppliers by organisational brand and theme

Food supply chain processes (farm to fork) and key players in the process:

The roles of key players in the supply chain

Procurement management:

Different types of profit opportunities, both direct and indirect cost-saving opportunities, ‘best deal’ evaluations, and pricing and purchasing approaches 

Maintaining quality and quantity controls e.g., the use of supplier credibility checks and approved supplier lists 

Sourcing considerations:

Different methods of supply and trace origin data

Value for money 

The range/choice on offer

Aftersales services and warranties 

Types of supplier payment options and methods

LO2 Evaluate operations management strategies within a given food service context

Analysis tools to assess business performances and inform strategic decision-making: 

The use of analytical tools including SWOT/PEST, Porter 5 forces, Value chain analysis, and Porter 4 Corners analysis to support business strategic planning

Product placement as a marketing tool: 

Alignment with organisational strategy, appropriateness in different contexts, and best practice approaches

             

Managing human capital and resources in operations:

Service levels and types versus brand expectations and strategy

Staffing levels and costs management, efficient rota management for seasonality, utilising skills and competencies

The use of Belbin Team roles and skills assessments and development for staff

Property and resource maintenance processes:

Food service facilities to maintain

On-going refurbishment to maintain and project a public image

Repairs scheduling through peaks and troughs

Staffing and roles in the maintenance

Internal and external providers, buy versus lease options, return on investment (ROI)

LO3 Explore the importance of ethical management for overall business success

Importance of Corporate Social Responsibility (CSR) and environmental awareness in food services:

Defining concepts of CSR

Different CSR initiatives and approaches e.g. eco-friendly practices and, the use of ethical alliances such as Fair Trade, organic produce and local producers/suppliers, transparency in practices  

Impact of ethical practices:

How does CSR influence stakeholders? 

The Impact Of CSR on staff retention, image, repeat business, business longevity, brand power/strength

 

LO4 Produce an improvement plan for a given organisational challenge within a food service 

organisation

Review of management practices versus best practices:

Food service quality monitoring and control processes

Performances against standard specifications and standard operating procedures (SOPs)

Monitoring and evaluations tools e.g. mystery guests, inspections, environmental health checks, and audits, customer satisfaction feedback

 

Problem-solving techniques and management solutions/alternatives:

A range of techniques including benchmarking, balanced scorecards, Hoshin

Kanri model

Management solutions such as recruitment and talent management, restructuring and change management, redundancies, refurbishment, mergers and acquisitions, strategic alliances, re-branding

Implementation and action planning:

SMART Planning, implementation processes and models such as Seven Cs of implementation Model – BEER et al, Kotter’s 8-Steps to successful change model, prioritisation matrices

 

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