The operations of food service have a significant character in the catering industry and hospitality. Unit 25 Food Service Management assists learners in recognising how these variations function efficiently. It emphasises significant principles which are required to run outlets of food service with great success in their hotels, restaurants, institutional settings or catering companies. The content generates a robust foundation for students aiming to pursue careers in food-related services or hospitality management.
One of the significant aspects covered in this unit is the process of operation within the environments of food service. Learners identify multiple styles of service, organisational structure and workflow patterns that ensure smooth beverages and food delivery. It focuses on excellence in customer service as meeting the expectations of guests is significant for the success of the business.
Another significant area to discover in this study is resource Management. Students acquired the way through which they manage, equipment, material and staff efficiently to maintain quality with consistent service. This unit also shed light on the significance of procurement, cost, menu planning, control and budgeting. All these skills are significant for managers or supervisors working in the organisation of food service.
Moreover, managerial and operational factors, this unit also focuses on the identification of legal, safety and health considerations. Learners identify the food hygiene regulations, industry standards and strategies of risk management with certified compliance and safe operations. The knowledge prepares learners to maintain standards at great value and reduce hazards in the setting of the real world.
This unit motivates learners towards understanding application through reflective learning and practical evaluation. They evaluate performance in the operations of food service, identify areas for improvement, development of continuous support. Learners will identify the comprehensive recognition of the methods with which food service operations are managed efficiently and professionally.
Unit aims
The main goals of the unit in terms of the learning of the learners in hospitality management of the HND qualification are demonstrated below.
- To equip learners with skills to manage, organise and plan food services activities efficiently.
- To motivate practical evaluation techniques to improve operational efficiency and service quality in the setting of real-world
- To improve resource management knowledge that includes cost control, staff coordination and procurement.
- To strengthen food safety awareness, legal requirements and hygiene standards significant for compliant operations.
- To develop explicit recognition of how operations of food service function within multiple hospitality environments.
Learning outcomes
The learning outcomes of unit 25, food service management, expect the learners to cover all aspects of learning and become able to.
LO1: Investigate the sourcing and procurement processes within a food service organisation
- Contact of multiple food service overview:
- Food service diversity context that includes casual dining, fine dining, take-away fast food, and services of pop-up food, themed food, events and conferences.
- Supplier and range of planning products in terms of organisational theme and brand
- Processes of the food supply chain (farm to fork) and significant players in the method
- Key player character in the supply chain
- Procurement management:
- Multiple categories of profit opportunities, both indirect and direct opportunities of cost saving, “best deal” purchasing, pricing and evaluation approaches
- Quantity and quality maintenance control, for example, the application of supplier checking credibility and approval of supplier lists
- Sourcing considerations:
- Value of money
- Multiple categories of trace and supply origin data
- The range or choice of an offer
- Warranties and after-sales services
- Categories of methods and options for supplier payment
LO2: Evaluate operations management strategies within a given food service context
- Tools analysis to identify the performance of the Business and inform strategic decision making:
- The optimisation of analytical tools that include Porter`s 5 forces, PEST/SWOT, Porter`s Analysis of the 4 corners, and value chain to provide support to the planning of business strategies
- Marketing tool with product placement:
- Organisational strategy alignment, accuracy in multiple contexts and appropriate approaches for best practices
- Human capital and resource management in operations:
- Service types and levels versus brand strategy and expectations
- Cost Management and staffing levels, seasonality with efficient rota management, optimisation of competencies and skills
- The optimisation of Belbin skills and team roles assessment and staff development
- The source and property maintenance processes:
- Facilities for food services to maintain
- Refurbishment continuity to the project and maintain a public image
- Repairs scheduling with troughs and peaks
- Roles and staffing in maintenance
- External and internal providers, ROI “return on investment”, lease versus buy options
LO3: Explore the importance of ethical management for overall business success
- Significance of CSR “corporate social responsibility” and awareness of the environment in food services:
- CSR with concept definition
- Multiple approaches and initiatives of CSR, for example, use of ethical alliance, eco-friendly practices such as organic produce, fair trade and local suppliers or procedures, practices transparency
- Influence of ethical practices:
- How can CSR impact stakeholders?
- The influence of CSR on image, staff retention, business longevity, repeat business, brand strength or power
LO4: Produce an improvement plan for a given organisational challenge within a food service organisation
- Management practice review versus appropriate practice:
- Quality of food service control processes and monitoring
- Performance against SOPs and standard specifications
- Evaluations and monitoring tools, for example, inspection mystery guest audits, environmental health checks feedback for customer satisfaction
- Techniques of problem solving and alternatives or solution management:
- A variety of techniques, including balanced scorecards, benchmarking and ocean kanri model
- Solutions of Management such as talent management and recruitment, change and restructuring, refurbishment, redundancies, acquisition and mergers, rebranding, and strategic alliance
- Action planning and implementation:
- Process of implementation, smart planning and models such as the implementation seven Cs model - BEER et al, it steps to the successful change model by Kotter, prioritisation metrics
Assessment criteria
The learning outcomes of unit 25 have been further divided into the form of assessment criteria in the subject of hospitality management.
LO1: Investigate the sourcing and procurement processes within a food service organisation.
- 1.1 Examine a range of different food supply chain approaches within the food service industry, highlighting key stakeholders in the process.
- 1.2 Discuss the principles of effective procurement and sourcing processes for a food service operation.
- 1.3 Analyse a range of different food supply chain approaches and procurement strategies that can enhance organisational effectiveness.
- 1.4 Provide valid and justified recommendations to support management practices and strategies that enhance effective business operations.
LO2: Evaluate operations management strategies within a given food service context.
- 2.1 Assess the application of different analytical tools to support effective management strategies.
- 2.2 Evaluate different management practices that support successful business operations in food service organisations.
- 2.3 Critically evaluate management tools and practices that can support successful business operations in food service organisations.
LO3: Explore the importance of ethical management for overall business success.
- 3.1 Discuss ethical practices in a specific food service organisation and the impact of these practices on overall business success.
- 3.2 Analyse various ethical practices in a specific food service organisation and the impact it has on the overall business success.
- 3.3 Critically analyse various ethical practices in a specific food service organisation and their impact on the organisation’s business objectives overall.
LO4: Produce an improvement plan for a given organisational challenge within a food service organisation.
- 4.1 Assess management practices within a specific food service operation, using a range of performance review techniques.
- 4.2 Recommend and produce management alternatives to improve performance, including an implementation plan.
- 4.3 Devise appropriate management solutions to address shortcomings within a specific food service operation, using a range of management tools and performance review techniques.
- 4.4 Justify recommendations to resolve organisational challenges by applying measurement tools for monitoring an implementation plan for improved performance within a given food service organisation.
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