 TOP
Definition of Management
 Definition 1: Getting work done
through others
Definition 2 : Using What we have (resources) to do what we want to
do (reach our
objectives). A good manager is one who can allocate resources wisely, and make good
decisions, problem-solving decisions.
Resources
People
Money
Time
Energy
Products
Equipment
Space
Procedure
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Planning
Creating goals,
objectives (what we want to do to reach our goals) and action plan (how to
reach our objectives). At top management level, long term goals, at mid management level,
short term goals, and at lower management level, planning involves day to day process of
running the operation.
To plan effectively, you need
a complete information
communicate with other departments
plan should be flexible
plan should be executed
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Organizing
Answers the
question: How can we use our limited human resources to reach our objective
Organizing
involves the flow of authority and communication among people.
Care should be taken to make
sure each employee has only one supervisor The number of employees each supervisor manages
should be carefully determined. The authority (power) to make decisions about using
resources should be available at all levels.
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Coordinating
Is the
management task of assigning work and organizing people and
resources to achieve the
operation�s objective. There must be effective channels of communication to transmit
message up and down the organization. Delegation is an important aspect of coordinating.
It means that authority can be passed down the organization
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Staffing
Involves Recruiting
applicants The goal is to bring the best qualified employees into the F&B Industry.
Another tool is Job Specification that indicates the personnel attributes judged necessary
for successful job performance
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Directing
Directing includes
supervising (give order, motivate, gain cooperation) Directing includes scheduling (giving
the time to perform a task) Directing includes disciplining (correct improper
behavior
and help employee become productive by discussion, written warnings)
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Controlling
The food and
beverage cycle process, Measure Budget (expected results) with actual results If the
difference is excessive, take corrective actions
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Evaluating
Reviewing
the operation�s progress towards achieving overall organisational goals Measuring
employee performance Measuring effectiveness of training programs
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