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Oğuz Benice Bilkent University THS F&B Operations Spring 2008 Fundamentals of Management

What is Management ? Definition 1 Management involves using what you have (resources) to do what you want to do (objectives)

Resources People Money Time Energy Products Eqquipment & Space Procedures All resources are limited supply. You will never have enough people, money, and time.

Resources People Money Time Energy Products Eqquipment & Space Procedures Your job as manager is to determine how best to use the limited resources available to you.

Resources People Money Time Energy Products Eqquipment & Space Procedures To manage a food service operation, you will be involved in all of management process activities.

The Management Process 7.Evaluating 6.Controlling 5.Directing 4.Staffing 3.Coordinating 2.Organizing 1.Planning

Planning is the management task of creating goals, objectives and action plan. Goals example: to be the number one café at Bilkent area. Objectives indicate what you want to do. Example: make advertising on billboard. Action plan tell how you will do it. Example: how to do the advertising, who will do it, when and where to put it, etc…

2. Organizing Organizing answers the question: “how can we best use our limited human resources (employees) to reach our objectives”. Organizing also involves establishing the flow of authority (organization chart) among people. Chef Chef saucier Chef rotissier Pastry chef

3. Coordinating Coordinating answers the question: “who does what?” Coordinating is the management task og assigning work to achieve the operation’s objectives. Delegation is an important aspect of coordinating. Delegation means that the authority can be passed down the organization. Chef Chef saucier Chef rotissier Pastry chef

4. Staffing Staffing involves recruiting and hiring applicants. The goal of staffing is to bring the best- qualified employees into the operation. Job specification list the personal qualities necessary to perform jobs effectively.

5. Directing Definition 2: Management is often defined as getting work done by other people. Directing is the big part of most F&B manager’s job. Directing includes: - Supervising (1. give orders, 2. motivate) - Scheduling - Disciplining

6. Controlling Process Establish standards Measure results Compare standards with results Take corrective action Evaluate corrective action

7. Evaluating Review the operation progress toward achieving goals Measuring employee performance Measuring the effectiveness of training programs Managers must also evaluate themselves.

The Management Process 7.Evaluating 6.Controlling 5.Directing 4.Staffing 3.Coordinating 2.Organizing 1.Planning