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Types of Foodservice Operations l Conventional (cook/serve) l Commissary l Ready prepared (cook/chill) l Assembly/serve (thaw/serve)

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Presentation on theme: "Types of Foodservice Operations l Conventional (cook/serve) l Commissary l Ready prepared (cook/chill) l Assembly/serve (thaw/serve)"— Presentation transcript:

1 Types of Foodservice Operations l Conventional (cook/serve) l Commissary l Ready prepared (cook/chill) l Assembly/serve (thaw/serve)

2 Managing the Organization: Outline l Levels/Skills/Roles of Managers l Theories of Management l Functions of Managers »POSDCoRB »CLAAM l Tools of Management

3 Roles of Managers l Manage ___________

4 Levels / Skills of Managers Top (Policy) Middle (Organizational) First-line (Day-to-day) Conceptual Human Technical Skills: Goals, etc. Policies Procedures, methods

5 Theories of Management l __________ theory: Tenets »one best way to do a job »one best way to organize »the organization should function in a _____________ manner

6 Fayol’s Principles (1949) l specialization is efficient l authority l discipline l unity of command l unity of direction l subordination of interests l fair remuneration l centralization is efficient l order brings efficiency l equity l stability l initiative l esprit de corps

7 l _________________ theory »organization as a social system »involvement promotes efficiency l ___________________ »use quantitative techniques to help managers make decisions Theories of Management

8 l _____________ approach »system is open »dynamic equilibrium is goal –feedback received –adjustments made »_________________: any change affects other parts of the system »______________ l ____________approach: __________ to the situation

9 Expanded Systems Model of an Organization l Input l Transformation l Output l Also: control, memory, feedback

10 Glossary l Management »arrangement of individuals/groups to accomplish the goals of an organization l Hawthorne effect »people respond to efforts on their behalf l System »set of parts that work together to achieve a designed purpose l Contingency »something dependent on something else

11 l Technology »____________________ l Power »____________________ Glossary

12 l Authority »granting of power for a purpose within certain limits l Responsibility »obligation to perform an assigned activity l Parity principle »______________________ l Accountability »state of accepting ____________ internally to oneself or externally to another

13 Functions of Management l Planning l Organizing l Staffing l Directing l COordinating l Reporting l Budgeting l Communicating l Leading l Activating, Actuating l Motivating

14 Tools of Management l Plans l Organizational chart l Job analysis l Records: financial, purchasing, production, etc.

15 Planning l Planning = l “Big Picture” thinking »vision »goals/objectives »core values statement »mission statement, slogan

16 Dimensions of Planning l Repetitiveness »standing vs. single-use l Time span »short vs. long term l Level of management »broad vs. specific l Flexibility

17 Plans l Standing vs strategic plans l Outcomes developed: »goals/objectives: »policies: »operating plans: day-to-day

18 Work Schedules l Outline of: »work to perform »procedures to use »time allotted l Types of schedules: »production (N321) »individual (fig ) »**daily unit (fig )** »organization (fig )

19 Daily Unit Schedule l Consider: »work to perform (menu analysis, experience) »working conditions –equipment availability –physical conditions »worker efficiency l _____________ = estimated labor hours needed ÷ working hours in a day

20 Criteria l ___________________ l Evenly distribute _________ l Include ___________ duties l Minimize employee _______ »+20-30% l Be _________

21 Tools of Management l Plans l Organizational chart l Job analysis l Records: financial, purchasing, production, etc.

22 l Creating the ______________ structure l ___________: delegation »chain of command »authority is delegated; responsibility is shared –parity principle l _________________: departmentalization »empowerment »cross-training »communication Organizational Chart

23 Departmentalization l _____________ »production, sales, finances, personnel, purchasing l _____________ »school vs. college vs. healthcare »grocery vs. institutional l _____________ »equipment use »time shifts Organize by:

24 Chart depicts: l _________________, which depends on: l Authority and Delegation »accountability

25 Line vs. staff organization l Line: based on _____________ »responsibility is clear and primarily vertical »vertical growth via delegation »horizontal growth via departmentalization –divide by function, product, or location l Staff: based on ___________ »________________________ »categorize by: –service-- initiation –advisory-- innovation –control

26 Job Analysis l Job ______________ »title »positional identity: department, supervisor, supervisees »____________ l Performance ____________ »define


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