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Functions Of Management In The Food Service Industry. Defines The Four Basic Fundamentals Of Management As Related To The Food Service Industry

842 words - 4 pages

There are four basic functions of management that all businesses must employ in order for a company to succeed. Those functions (planning, organizing, leading, and controlling) are utilized daily by members of management in the food service industry. Without the proper implementation of these four ingredients, the day-to-day operations suffer and loss of revenue will be the result. These functions do not guarantee the elimination of problems, but it does allow a successful start and the means to which a solution can be achieved to correct problems in order for the organization to remain effective and productive.Functions of Management in the Food Service IndustryEvery organization and ...view middle of the document...

This also includes inventorying the store to make sure enough product is available to produce a quality product for the consumers.Organization:We now enter the second phase of the functions of management with organization. Through this process, a company will determine the organizational structure and the allocation of resources needed to perform the required tasks. Organization ensures that the food service personnel is assigned tasks according to mastery of skills while keeping in mind the need to train other employees in those areas as well. Organization also ensures that all the necessary resources and products are dispersed in such a manner that allows ease of use and proximity to the location where such resource is needed to meet time frame demands.LeadingWe now enter the third phase of the functions of management: leading. According to Sanjay Rane "through directing, management is able to can influence and oversee the behavior of the staff in achieving the companies goals" (2007). Leadership is often the strongest asset that the food service managers can possess. By motivating and encouraging the team members, managers can help meet the company goals and uphold its standards. Food service managers often find ways to reward team members for going above and beyond the standards that have been set through incentives. While demonstrating job knowledge and developing effective communication, managers can maintain a productive working atmosphere. Communication and problem solving are key...

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