Paper- H05 Food Service Management Module – H05MF06 - Functions of Management in Food Service Content Writer: Dr. V. Premala Priyadharsini 1 Component – I Role Name Affiliation Principal Investigator Dr. N. Vasugi Raaja Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore Co-Principal Investigators Dr. G. Bagyalakshmi Mrs. E. Indira Dr. K. Arockia Maraichelvi Dr. G. Baradha Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore Paper Coordinator Dr. V. Premala Priyadharsini Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore Content Writer Dr. V. Premala Priyadharsini Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore Content Reviewer Dr. G. Vasanthamani Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore Language Editor Dr. V. Premala Priyadharsini Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore Component-I (B) Description of Module Items Description of Module
16
Embed
Paper- H05 Food Service Management Module H05MF06 ...
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Paper- H05 Food Service Management
Module – H05MF06 - Functions of Management in Food Service
Content Writer: Dr. V. Premala Priyadharsini
1
Component – I
Role Name Affi liat ion
Princ ipa l
Invest igato r
Dr . N. Vasugi Raa ja Avinashil ingam Inst it ut e fo r
Home Sc ience and Higher
Educat ion fo r Women,
Co imbato re
Co-Pr inc ipa l
Invest igato rs
Dr . G. Bagya lakshmi
Mrs. E . Ind ira
Dr . K. Arockia
Mara iche lv i
Dr . G. Baradha
Avinashil ingam Inst it ut e fo r
Home Sc ience and Higher
Educat ion fo r Women,
Co imbato re
Paper Coordinato r Dr . V. Premala
Pr iyadhars in i
Avinashil ingam Inst it ut e fo r
Home Sc ience and Higher
Educat ion fo r Women,
Co imbato re
Content Wr it er Dr . V. Premala
Pr iyadhars in i
Avinashil ingam Inst it ut e fo r
Home Sc ience and Higher
Educat ion fo r Women,
Co imbato re
Content Reviewer Dr . G. Vasanthamani
Avinashil ingam Inst it ut e fo r
Home Sc ience and Higher
Educat ion fo r Women,
Co imbato re
Language Ed ito r Dr . V. Premala
Pr iyadhars in i
Avinashil ingam Inst it ut e fo r
Home Sc ience and Higher
Educat ion fo r Women,
Co imbato re
Component-I (B) Description of Module
Items Descript ion of Module
Paper- H05 Food Service Management
Module – H05MF06 - Functions of Management in Food Service
Content Writer: Dr. V. Premala Priyadharsini
2
Subject
Name
Home Sc ience
Paper Name Management o f Food Service
Module
Name
Funct ions o f Management in Food Service
Module ID H05MF06
Pre-
requ is it e s
Funct ioning o f Hotels
Object ives • The lear ner wil l ga in knowledge on var ious funct ions o f
management .
• The lear ner wil l underst and the d ifferent too ls o f
management and it s impor t ance in manag ing a food
service inst it ut ion
Keywords P lanning, Organiz ing, D irect ing, Co- coo rdinat ing, Cont ro ll ing
H05MF06 - FUNCTIONS OF MANAGEMENT IN FOOD SERVICE
H05MF06.1 Introduction Management is an art of effective utilization of resources carefully structured with
constructive plan of action towards achievement of a definite goal. It is a concept which is
practiced by individual at different levels of hierarchical position.
Every challenges and solution to a problem yields itself in the birth of a new management
principles or concepts. Though there are no readymade templates for management principles (or)
concepts as it keeps varying from institution to institution/ establish, the past experience of an
individual or an establishment can serve as an excellent guidelines for the success of any
business.
H05MF06.2 Objectives
• The learner will gain knowledge on various functions of management.
Paper- H05 Food Service Management
Module – H05MF06 - Functions of Management in Food Service
Content Writer: Dr. V. Premala Priyadharsini
3
• The learner will understand the different tools of management and its importance in
managing a food service institution.
H05MF06.3 Overview of the chapter H05MF06.3.1Functional components of management/ Role of management Hospitality industry with its wide range of products like star category of hotels, road side
eateries etc however big or small, functions effectively when a manager makes employees to
work harmoniously to achieve common goals. Generally there are six important functions that call for effective management of food
service.
They are planning, organizing, directing, co- coordinating, controlling and evaluation.
Recently two more function namely staffing and representing have also been included. Planning
and organizing needs an in-depth mental framework with minute detailing of activities to be
performed, while the rest of the functions calls for more interaction between employees and its
actually performance based . In a nutshell the function of management is cyclic in nature. Every
manager or an institution, keeps experimenting this cycle either fully or partially to achieve their
set goals. The following sections will highlighted the reader on the basic six management functions in
detail.
H05MF06.4. Planning
Planning simply refers to knowing what to do, why to do, how to do, when to do, where
to do and by whom. Though planning literally implies futuristic activities, it is always done
based on the past experience or performance of an institution. For example planning a menu for a
hotel is purely done based on the popularity of the menu, demand and its revenue generation in
the past. Planning involves three steps.
Target fixing
Mapping Step 3
Paper- H05 Food Service Management
Module – H05MF06 - Functions of Management in Food Service
Content Writer: Dr. V. Premala Priyadharsini
4
Knowledge hunt Step 2
Step 1
Fig. Steps in Planning
H05MF06.4.1. Step1- Knowledge hunt
The first step in planning is an extensive search of information. Food service personal try
to collect as much as information as possible before setting a food service outlet. A knowledge
hunt on basic rules and regulations of hospitality industries, policies and building standards,
availability o resources, funding agencies and funding policies, man power, food service
methods, cuisines, type and size of clientele and volume of business is carried out as a primitive
steps of planning. Information gathered enables the food service personnel make smart choice of
courses of action to be taken.
H05MF06.4.2. Step 2 – Mapping
The step in planning is mapping of events or simply it refers to development of a blue print.
To be precise after knowledge hunt, the food service personnel actually does the following.
Frames organizational rules and regulations
Finalises structural specification
Arrive at norms for generation and utilization of resources
Develop funding policies for budget allocations
Paper- H05 Food Service Management
Module – H05MF06 - Functions of Management in Food Service
Content Writer: Dr. V. Premala Priyadharsini
5
H05MF06.4.3. – Target fixing
The third step in planning is target fixing or goal setting. It is very important for the food
service personnel to fix target clearly. Since it is the basis for any achievement, target fixing is of
three types namely short term targets, medium term target and long term targets.
Short term targets: Targets that are fixed for a shorter duration of time from six months to
a year is called short term targets or goals, (ex.) sales of food and beverage. Since food is highly
perishable and its cost keeping fluctuating, it is always advisable to set short term targets.
Similarly targets that are set for a longer period of duration of five to ten years are known as long
term targets.
Planning on infrastructural facilities and purchase of equipment demands a very high
investment and hence it requires a long term target setting. Similarly target fixed for duration of
one to five years are called medium term targets, (eg.) prediction of gross sales and profit
margin, maintenance of financial statement etc. The readers should always keep in mind that a
food service institution will have to do all the three types of target fixing for its successful
growth. Fig- 3 gives an insight to different types of targets.
Short Term
Sales of food and beverage Style of service
Prediction of customer turnout Staffing requirement
Menu Planning
Six months to one year
Does manpower detailing
Select style of service
Prediction of profit margin
Paper- H05 Food Service Management
Module – H05MF06 - Functions of Management in Food Service
Content Writer: Dr. V. Premala Priyadharsini
6
Middle Term
Sales promotion Gross sales
Methods of purchasing Purchase of portable equipments
Quality standards Financial statement
Long Term
Production Target Capital investment
Personnel policies Marketing Strategy
Profit
On the whole fixing of target for a food service institution should be specific, measurable,
attainable, rewarding and timed.
Thus a good planning helps the institution in
• Effective time management
• Identify futuristic challenges and scopes for improvement.
• Enhance better work efficiencies since the objective and organization goals are clearly
• specified and communicated
• Eliminates confusion or ambiguity
• Serves as a guidelines for cost control measures
H05MF06.5. Organizing Organizing is translation of a plan into specific activities arranged in sequential order for
smooth flow of work. Initially organizing involves smart decision on division of activities/task
and segregation of skilled persons. For every identified task, employees with specific skills are
One to five
years
Five to ten
years
Paper- H05 Food Service Management
Module – H05MF06 - Functions of Management in Food Service
Content Writer: Dr. V. Premala Priyadharsini
7
allotted. Also the duties, responsibilities and their expected outcomes are clearly indicated. To
carry out the assigned task, the employees are given the power of authority and delegation. For
example in a food and beverage department the service of food in a restaurant is broken down
into two activities namely miss-en-place (preparing the environment) and miss-en-scene
(preparing the table for service). The above activities are further broken down into various tasks
like cleaning the restaurant, checking the ambience of the restaurant, switch on the air
conditioner, laying the table, setting the cover and filling the water. To carry out these tasks a
skilled trainer or a waiter will be employed and a clear cut list of duties, responsibilities and the
authority to perform these tasks are given by the manager.
H05MF06.6.Directing Directing literally mean assignment of work and performance of actual task. Food service
manager uses the following techniques to direct his/her employees towards achievement of
common goal / target.
Instructing
Reviewing Directing Guiding
Teaching Supervising
H05MF06.6.1- Instructing
A food service manager normally gives a detailed instruction of activities to be
performed for every worked out plans. This is because in a hotel the skills, competency,
qualification and level of understanding vary from individual to individual. Thus provision of a
simple and easy to understand instruction will enable the employee to know his/her duties,
responsibilities and performance outcome. Followed by this the manager also interacts with the
Paper- H05 Food Service Management
Module – H05MF06 - Functions of Management in Food Service
Content Writer: Dr. V. Premala Priyadharsini
8
employees and clear their doubts and quires. An instructional manual or an instruction charts are
normally placed at different points of work area.
H05MF06.6.2.Guiding Guiding is the process of motivating the employee to meet out desired performance with
constructive suggestion. Guiding generally removes the fear of underperformance among the
employees.
H05MF06.6.3. Supervising
Supervision generally implies a constant monitoring of task performed by employee.
Supervision is carried out in many ways
• Watching and complementing employee’s works positively. Words of appreciation like
excellent, very good, good and well-done will motivate the employees performance level.
• Regular rounds and observations made at the different hours of working and casual
conversation on task performed results in better job accomplishment.
• The overall performance outcome in terms of sales volume, profit margine and customer
feedbacks also serve as good guide for supervision.
H05MF06.6.4. Teaching Food Service employees need to be educated to
• Organize work efficiently
• Conserve energy
• Manage time
• Keep up deadlines by effective planning and execution.
H05MF06.6.5. Reviewing
Reviewing the total performance of an individual or activity enables the management to
• assess the quality of work
• identify area of improvement
• assess the performance ability of individuals and
Paper- H05 Food Service Management
Module – H05MF06 - Functions of Management in Food Service
Content Writer: Dr. V. Premala Priyadharsini
9
• helps to develop training components.
H05MF06.6.6. Coordinating
Besides directing individuals towards the accomplishment of goals, it is very essential
that the activities of all departments in a food service institution needs to be coordinated to enjoy
a meaningful success.
When a group of people work together harmoniously towards a common goal they are
said to be coordinated. Irrespective of the size of the business and number of departments in a
food service outlet it is highly important that the activities need to be interrelated with each
other. Larger the organization greater it becomes the extent of co ordination necessary.
Coordinating makes an institution efficient, it strengthens the establishment, enhances
employee’s loyalty and goodwill, foster teamwork, creates better understanding and establishes a
positive work environment. Lack co -ordination among the staffs and the department can lead to
poor work efficiency, quality and will ultimately result in customer dissatisfaction. Constant co
ordination will also help the management to anticipate and identify problems and can have
readymade solutions for various challenges that it face in day to day scenario.
PLANNING ORGANISING DIRECTING CONTROLLING
EVALUATING
Kitchen Service area Equipment Policy on * profit *purchasing *safety etc.