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Food Service Management

University: Nelson College London

  • Unit No: 6
  • Level: High school
  • Pages: 15 / Words 3664
  • Paper Type: Assignment
  • Course Code: N/A
  • Downloads: 208
Question :

This sample will let you know about:

  • Discuss about the different analytical tools and management practices.
  • Discuss about the different food supply chain approaches.
Answer :
Organization Selected : Vapiano is a German restaurant franchise company

INTRODUCTION

Food service management are responsible for the daily operation of restaurants or other establishments that prepare and servefoodand beverages. They direct staff to ensure that customers are satisfied with their dining experience, and they manage the business to ensure that it is profitable. Vapiano is a German restaurant franchise company headquartered in Cologne. The chain's restaurants offer Italian food adhering to the fast-casual principle. Vapiano was established in 2002 in Hamburg established restaurant in 31 countries who has over 10,000 employees. Its largest shareholder since 2011 is the private equity firm. This report gives a brief description about how the restaurant business is managed and how it achieves growth in the market.

LO 1

P1 Range of different food supply chain approaches

Farm to food is an approach for food supply chain. This is a system in which food production, processing, distribution and consumptions are integrated so that Vapiano can improve the environmental, economic, social and nutritional health of its products for its employees.

Some of the techniques of Food Supply Chain are as follows-

Direct Supply Chain

This is type of food supply chain which consists of a company, a supplier and customer is involved in the supply chain (Ciulli, Kolk and Boe-Lillegraven, 2019). Vapiano in this type of supply chain deals directly with supplier of the product, no other party is involved.

Stakeholders – Supplier and Management of Vapiano

In this are supplier and management dealing with them are stakeholders because only two parties are involved in the process of supply chain.

Short Food Supply Chain

This type of food supply chain consist of less people, this is a broad range of food production-distribution-consumption and configuration this includes farmers’ market, farm shops and Vapiano which is the purchaser of the product (Canfora, 2016).

Stakeholder – Farmers, Community

Involved in this are, farmer, Vapiano and community because farmers supply their products to other suppliers and community and from that suppliers and community people Vapiano can buy products.

Outsourced Supply Chain

In this type of supply chain Vapiano contract third party so that it can fulfil the needs of Vapiano in relation with its supplies (Utomo, Onggo and Eldridge, 2018).

Stakeholders - Third party firm and Vapiano management

Outsourced supply chain consists of two stakeholders one is management of Vapiano dealing with the outsourcing organisation and other is organisation to which the process of supply chain has been outsourced. Vapiano do not contact any other party and stakeholder but the organisation who has been outsourced and other responsibilities remain with the outsourcing firm.

Other than this customers are major stakeholders in every type of supply chain technique of Vapiano as they are ultimate beneficiary of success of the supply chain of the Vapiano.

Predicting launch and early stage demand

Vapiano restaurant can use the strategy of data analytic to measure their sales performance for the last few years. Apart from this they can look out for other residential area to serve and increase more of their operations. This will help the restaurant to decide the level of production and follow up according to the information they have gathered. They can gather the information by using different sources such as consumer demographics, consumer segments, retailers, channel segments, weather forecasting. (Mei, Amyrisah and Abdullah, 2017).

Minimize the time of pipeline

Restaurant must deal with those suppliers who keeps their channel of distribution and pipeline as short as possible (Elmasry, M., 2018). This will help them to reduce the factor of excess stock as they have to maintain FMCG consumables which needs to be served fresh in order to maintain the quality of the restaurant. Monitoring the sales immediately after completion of service will help them to maintain the lot of their inventory.

Leverage multi channel fulfillment

Restaurant has a option to choose omni channel as it will help them to reach their consumers to as quick as possible and exceed the expected results. They can take the help of e commerce as it will help them to give orders online and they will get their orders by express delivery or through wholesalers through drop shipments. Multi channel fulfillment ensures that products of the firm are separated on the basis of the type of their requirement whether they are required for physical fulfillment or they are requirement for commercial use (Kim, Kim and Yeon, 2017).

Organize strategically

This aspect states that restaurant must segments the customer and deal with the suppliers for goods according to that. This will help them to save time in communication and recognize the buying pattern of people and demand in t

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