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

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

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

4. Roles of Managers
Manage ___________

5. Theories of Management
__________ 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) specialization is efficient authority
discipline
unity of command
unity of direction
subordination of interests
fair remuneration
centralization is efficient
order brings efficiency
equity
stability
initiative
esprit de corps

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

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

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

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

11. Glossary
Technology
____________________
Power

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

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

14. Planning Planning = “Big Picture” thinking vision goals/objectives
core values statement
mission statement, slogan

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

16. Plans Standing vs strategic plans Outcomes developed:
goals/objectives:
policies:
operating plans: day-to-day

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

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

19. Chart depicts: _________________, which depends on:
Authority and Delegation
accountability

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

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

22. Job Analysis Job ______________ Performance ____________ title
positional identity: department, supervisor, supervisees
____________
Performance ____________
define

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

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

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