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Learn the key principles of management including planning, organizing, coordinating, staffing, directing, and controlling processes in order to effectively utilize limited resources and achieve organizational objectives. Dive into managerial tasks and strategies to optimize operations.
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Fundamentals of Management Oğuz BeniceBilkent UniversityTHS52126 F&BOperations Spring 2008
What is Management ? • Definition 1Management 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.
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.
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.
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.
