Types of Foodservice
Operations

Conventional (cook/serve)

Commissary

Ready prepared
(cook/chill)

Assembly/serve
(thaw/serve)
Managing the
Organization: Outline

Levels/Skills/Roles of
Managers

Theories of Management

Functions of Managers
» POSDCoRB
» CLAAM

Tools of Management
Levels / Skills of
Managers
Skills:
Conceptual
Top
(Policy)
Human
Goals, etc.
Middle
(Organizational)
Technical
Policies
First-line
(Day-to-day)
Procedures, methods
Roles of Managers

Manage ___________

Manage ___________

Manage ___________
Theories of
Management

__________ theory: Tenets
» one best way to do a job
» one best way to organize
» the organization should
function in a _____________
manner
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
Theories of
Management

_________________ theory
» organization as a social system
» involvement promotes
efficiency

___________________
» use quantitative techniques to
help managers make decisions
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
Expanded Systems Model
of an Organization

Input

Transformation

Output

Also: control, memory, feedback
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
Glossary

Technology
» ____________________

Power
» ____________________
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
Functions of
Management
Planning
 Organizing
 Staffing
 Directing
 COordinating
 Reporting
 Budgeting

Communicating
 Leading
 Activating, Actuating
 Motivating

Planning
Planning =
 “Big Picture” thinking

» vision
» goals/objectives
» core values statement
» mission statement, slogan
Dimensions of
Planning

Repetitiveness
» standing vs. single-use

Time span
» short vs. long term

Level of management
» broad vs. specific

Flexibility
Plans

Standing vs strategic plans

Outcomes developed:
» goals/objectives:
» policies:
» operating plans: day-to-day
Tools of Management

Plans

Organizational chart

Job analysis

Records: financial,
purchasing, production, etc.
Organizational Chart
Creating the
______________ structure
 ___________: delegation

» chain of command
» authority is delegated;
responsibility is shared
– parity principle

_________________:
departmentalization
» empowerment
» cross-training
» communication
Chart depicts:

_________________, which
depends on:

Authority and Delegation
» accountability
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
– advisory
– control
-- initiation
-- innovation
Departmentalization
Organize by:

_____________
» production, sales, finances,
personnel, purchasing
_____________
 _____________
 _____________

» school vs. college vs.
healthcare
» grocery vs. institutional

_____________
» equipment use
» time shifts
Job Analysis

Job ______________

Job ______________
» title
» positional identity: department,
supervisor, supervisees
» ____________

Performance ____________
» define
Work Schedules

Outline of:
» work to perform
» procedures to use
» time allotted

Types of schedules:
» production (N321)
» individual (fig. 13.10)
» **daily unit (fig. 13.11)**
» organization (fig. 13.12)
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
Criteria

___________________

Evenly distribute _________

Include ___________ duties

Minimize employee _______
» +20-30%

Be _________