Operational Management in A Changing Environment

Operational Management in A Changing Environment

Task One

a) Changing trends in food

Food habits- The food habits of the people and changing trends provide an extensive and comprehensive overview that includes different information. The particular information directs the idea of food trends, eating habits along with the food trends with market share. The food trend industry has reported that the valuable eating habit that constructs the idea of consumer data management and creating the applicable information based on overall requirement and market supportiveness (Jumal& Othman,2019). The effective business decision making and managing the food industry by serving quality products has formulated the idea of long term development of this industry.

Sustainability– sustainability practices becoming an integral part of the food habits that impact the restaurant practices.The sustainable related sources and managing the reducing waste with forefront operation planning helps to construct the major idea about the overall segment. The changing behavior of the customers along with the market trends incorporates sustainability practices that follow the effective food management system. The sourcing of foods guide the different practices that helps to construct the idea of maintaining and associating with the long term service management in this segment. The strategy-based approaches and constructs the idea of an applicable information pathway delivers success for the food chains as well (Tourky et al. 2019).

b) Features

The trend and features are important aspects that consist of the idea of further information and applicable work-based processing.

Food habit– As the food pattern is changing so that consumer isalso changing the food habits at a rapid pace.

Healthier and authentic food is preferable by the customers and the major restaurants and food organizations are continuing with the proper food supply.

Sustainability– The food waste reduction has been managed efficiently.

The work level planning related to food and managing the right size operation in different restaurants have also managed in this segment.

C. Impacts

The effective trend and impact need to manage efficiently so that the applicable system processing can construct long term planning and direction.

Food habit– Innovative strategies that capitalize on the idea of changing consumer trends and demographic approaches

Prominently feature and operate in the power dynamics and managing innovative the foodservice offering impact on the trends.

Sustainability– Composts the unusable ingredients and managing the quick-service restaurant has focused on the applicable system coordination segment

The suppliers and packaging food integration constructs the idea of compostable materials material usage with proper food-related sustainability approaches.

d) Strategic solution

The strategic solution will help in creating the proper idea based on the food trend segment and managing applicable pathways in this segment.

Food habit

The donation program along with the applicable demand and supply based forecasting can manage the food habit segment.

The applicable supply chain processing that directs overall work-based pathway and long term association based on overall requirement criteria.

Sustainability

The foodservice offering and managing the desired consumer dining approaches can initiate structured work level planning and association.

The reservation method has helped to consider the structured sustainability segment connecting with food style criteria.

Task Two

a) Economic factors definition

Increase in minimum wages– The minimum wages and specific information extends the idea of the food-related segment that supports the applicable system based association. The proper labor anticipation and managing the restaurant-related information formulates the idea of applicable planning and association. As the price is fluctuating so managing the minimum wage segment which is increasing can be maintained. The sales approaches and managing information processing is an important context that needs to manage the applicable food-related trend. The restaurants need to manage and contribute to the minimum wage for the employees so that they can focus on better food taste and other services. The organization can generate satisfaction among the employees if they can able to manage structured wage based planning (Davis, Lockwood, Alcott& Pantelidis, 2018). The customer service and food quality are directly related to employee satisfaction that comes from the increase in the minimum wage structure. On the other hand, if the minimum wage increases then people will more likely concentrate on dining out the prospect and it will support different customer food habits.

Disposable income– The disposable income in the food trend naturally leads to consumption. Managing and structuring the way of corporate earnings and effectively planning for the sales related engagement is also an important aspect that considers these criteria. In the food trend, the disposable income of the people directly helps in managing high-class restaurants and different services. The applicable information framework and structuring the idea of sales and demand forecasting also helps to initiate the overall income gaining criteria.

b) Features

The two features are-

Increase in minimum wages- The food trend will generate at a rapid pace as the minimum wage will also generate

The people will concentrate on the different foods and it will manage to system the applicable food trend related information that supports coordinated service integration approaches. Increase in the minimum wage- Directly proportional approaches that consider the idea of industry-specific output in the food trend related segment

Managing and initiating the idea of applicable food production and food costing based segment that helps to formulate the idea of increasing the minimum wage.

Disposable income– The disposable income engages with the popularity of the hotels as the people will come to have foods from the different restaurants

The significant economic association and managing the structured information planning has engaged with the idea of food trend related information. Undercut competitors’ prices and manage to consider the restaurant based information instruct further service-based association (Long, Looijen& Blok, 2018).

Key indicators with the follow-up food trend consideration around the monetary policy follow further information based on food trends and disposable income.

c) Impacts

Increase in the minimum wage- The demographic trends and managing the demand regarding the food trend criteria helps to manage the supportive production approaches.

The rapid growth and wage-based segment has offered different food trend related information and opportunity to the middle-class people

Disposable income– The consistent information pathway and managing the structured information planning engages with the idea of food trend related segment for the consumers.

The suitable employment planning and associating with the re-intensified disposable income related processing will construct further information planning with implementation aspect (Tourky et al. 2019).

d) Strategy solution

The strategic solutions and managing the constructive planning with systematic approaches formulates further direction with implementation related prospects.

Increase in the minimum wage- The applicable processing and constructing the idea of effective planning based on the minimum wage segment that supports the pathway of increased minimum wage and understanding the further idea that supports restaurant-related necessities. By following the change of food trend among the people, the restaurants need to plan things efficiently so that the applicable system processing and further association can able to measure perfectly.

When the management of the restaurant can plan things efficiently then it can provide a good salary to the people and satisfaction in the workplace can help to provide effective service to the customers. The strategy will concentrate on the idea of market dynamics and essentially manage to system suitable work-based indication and further planning to manage the food trend of the people (Bresciani, 2017).

Disposable income– The supportive work planning and engaging with the idea of the accumulation segment helps to construct the idea of the applicable system processing. The significant influence and managing the applicable information pathway considers the high constructive technique that is income tax management.

The extra wages and profit related information has been focused on that can increase the payment segment and helps to consider the idea of an information processing system. The ability to handle the overall information and managing systematic association follows the idea of investment income possibilities based on the process of accumulation segment (Valta et al. 2015).

Task three

a) Definitions

Lack of skilled labor– In the food and beverage industry, the lack of skilled labor is a big issue that hampers the overall work planning and future service to the customers. The applicable system processing and managing the overall information construct the idea of different issues that generate from the lack of skilled labor. The lack of skilled labor does not understand the supply and demand aspects and it creates major issues in managing the long term work planning segment with systematic planning based direction. The better maintenance segment and customer service criteria can face different issues as well. The best people association and managing suitable efficiency processing will also not help to enforce the idea of innovative planning based on the overall requirement (Santoro, Vrontis & Pastore, 2017). In the food segment, the lacking skills of employees bring difficulty in managing the costing based association and the service processing also faces different issues in this segment as well.

Seasonality– The food trend depends on the seasonality. The differences in the low and high carb are also depended on preferring the foods for different seasons. The seasonality and consumer demand thus engage with each other. In this context, it has also seen that performance and customer orders in different seasons also change constantly. The consistent and fixed expenses also make it quite difficult in handling the business-related costs and it generates various issues as well. The seasonal demand typically changes and it fluctuates the food pricing as well and this makes things difficult in handling the wide range production chain and association. Generating the supply pressure and managing the ordering costs segment helps to construct the idea of a limited pool of inventory and managing the food trends for the customers.

b) Features

Lack of skilled labor will increase organizational costing and the particular organization will face different issues in managing the overall work planning with future work level orientation. The moving facilities and directing the idea of proper control segment with long term work level integration will face different issues in this aspect (Bayona-Saez et al. 2017).

The organization will not able to involve the right service specification and failed to apply the qualified technicians can also create major problems in the future. The training costs will increase as well and it will result from a decrease in profitability for the company.

Seasonality will construct the idea of various segments of the organization and initiate the applicable information based pathway that helps to find the people right kind of food. Managing and delivering the particular idea about system processing and directing the applicable service indication is quite challenging in different seasons (Davis, Lockwood, Alcott & Pantelidis, 2018).

It is also quite challenging to deal with the different seasonal lows. The food manufacturing and applicable service processing are quite tough to handle as the inventory segment also carry the major costs.

c) Impacts

The major impact has placed in the segment of Seasonality and Lack of skilled labor in the food and beverage related segment.

Lack of skilled employees creates a negative impact on the particular organization as the company failed to develop applicable planning and creates major issues to plan further work level segments. The lack of skilled employees also failed to serve overall necessities which are quite important to manage in this aspect (Tourky et al. 2019). Therefore, planning and forecasting effective ideas with technological association generates various issues as well.

Seasonality impacts the choice of foods and based on that the pricing of the different foods also fluctuates. Many times the customer’s demand to get increased and it impacts the supply of the food. When the cultural aspects and managing the food-related disciplines are not able to match with the overall requirement of the customers, it also can generate issues as well.

d) Strategic solution

Lack of skilled employees issues needs to mitigate by formulating the idea of effective and skilled employee hiring or proving them appropriate training about the job role.The effective maintenance responsibilities and managing the constructing way of developing further control and company-related development also generates strategic orientation in this prospect. The employees also need to gather knowledge about the organizational requirements and formulates the way of managing the overall work process segment in the food and beverage section. The specialized training and engaging with the communication-related approaches helps to structure the particular employment processing that initiates long term engagement and serving the customers properly (Chen et al. 2015).

The seasonality prospect needs to manage and associate properly so that the applicable information generation with suitable work level planning can able to support things particularly. Keeping relatively little cost by forecasting the demand is an important aspect to manage and initiate (Jumal& Othman,2019). The flexible solutions need to construct appropriately so that the service of foods and beverages in any season can able to plan properly. Meeting customers’ expectations while managing the overall plan connecting needs to initiate particularly in this aspect and the applicable system processing and ROI of the organization also need to manage with time. The particular seasonality and managing the applicable information pathway helps to support coordinated planning criteria that project information based on the food.

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