Lesson 2

Management
What is Management? The management definition is a single or group of
individuals who challenges and oversees a person or collective group of people
in efforts to accomplish desired goals and objectives. Furthermore, the
definition of management includes the ability to plan, organize, monitor and
direct individuals. The management definition is also a person or collective
group who possess the executive abilities to lead a group through hardships,
aspiring to meet an organization’s purpose and visions.

Management Functions
With an understanding of what is management, there are several
management functions and roles that are needed in the management function
of planning for an organization’s success. Management function examples
include the following:

 Accounting
 Business Administration
 Finance
 Human Resource
 Consulting
 Information Technology
 Marketing
 Sales
 Retails
 Operations Management

Organizations must identify the viable management functions organizing

for growth and future success. They should also develop a business
management structure to separate different management functions and roles;
however, in smaller companies, individuals may often take on multiple
management functions. In comparison, larger firms will segregate different job
management functions leading for organized management functions and skills.

The Food Service Objectives:

All food service establishments, big or small, simple or complex, part of chain
or not, of the fast-food type or not, have a common objective, which is to
provide:

 Good quality food, properly cooked and prepared;

 Well-balances and varied menus;
 Prompt and courteous service;
 Reasonable prices consistent with the service offered;
 Adequate facilities; and
 High standards of sanitation and safety.
What is a Food Manager?
Food service managers are responsible for the daily operation of
restaurants or other establishments that prepare and serve food and
beverages. They direct staff to ensure that customers are satisfied with their
dining experience, and they manage the business to ensure that it is profitable.

Duties
Food service managers typically do the following:

 Hire, train, oversee, and sometimes fire employees

 Order food and beverages, equipment, and supplies

 Oversee food preparation, portion sizes, and the overall presentation of

food

 Inspect supplies, equipment, and work areas

 Ensure that employees comply with health and food safety standards

 Address complaints regarding food quality or service

 Schedule staff hours and assign duties

 Manage budgets and payroll records

 Establish standards for personnel performance and customer service

Managers coordinate activities of the kitchen and dining room staff to

ensure that customers are served properly and in a timely manner. They
oversee orders in the kitchen, and, if needed, they work with the chef to
remedy any delays in service.

Food service managers are responsible for all functions of the business
related to employees. For example, most managers interview, hire, train,
oversee, appraise, discipline, and sometimes fire employees. Managers also
schedule work hours, making sure that enough workers are present to cover
each shift. During busy periods, they may expedite service by helping to serve
customers, processing payments, or cleaning tables.

Managers also arrange for cleaning and maintenance services for the
equipment and facility in order to comply with health and sanitary regulations.
For example, they may arrange for trash removal, pest control, and heavy
cleaning when the dining room and kitchen are not in use.

Most managers prepare the payroll and manage employee records. They also
may review or complete paperwork related to licensing, taxes and wages, and
unemployment compensation. Although they sometimes assign these tasks to
an assistant manager or a bookkeeper, most managers are responsible for the
accuracy of business records.
 Some managers add up the cash and charge slips and secure them in a safe
place. They also may check that ovens, grills, and other equipment are properly
cleaned and secured, and that the establishment is locked at the close of
business.

Work Environment
Food service managers held about 356,400 jobs in 2018. The largest
employers of food service managers were as follows:

 Restaurants and other eating places                     45%

 Self-employed workers 38
 Special food services 4
 Accommodation 2

Full-service restaurants (those with table service) may have a

management team that includes a general manager, one or more assistant
managers, and an executive chef.

Many food service managers work long shifts, and the job is often hectic.
Dealing with dissatisfied customers can sometimes be stressful.

Injuries and illnesses

Kitchens are usually crowded and filled with dangerous objects and
areas, such as hot ovens and slippery floors. As a result, injuries are a risk for
food service managers, who spend some of their time helping in the kitchen.
Common hazards include slips, falls, and cuts that are seldom serious. To
reduce these risks, managers often wear nonslip shoes while in the kitchen.

Work Schedules
Most food service managers work full time. Managers at fine-dining and
fast-food restaurants often work long shifts, and some work more than 40
hours per week. Managers of food service facilities or cafeterias in schools,
factories, or office buildings usually work traditional business hours. Managers
may be called in on short notice, including evenings, weekends, and holidays.
Some managers may also manage multiple locations.

Education and Training

Most applicants qualify with a high school diploma and several years of
work experience in the food service industry as a cook, waiter or waitress, or
counter attendant. Some applicants have received additional training at a
community college, technical or vocational school, culinary school, or 4-year
college.

Education
Although a bachelor’s degree is not required, some postsecondary
education is increasingly preferred for many manager positions, especially at
upscale restaurants and hotels. Some food service companies, hotels, and
restaurant chains recruit management trainees from college hospitality or food
service management programs. These programs may require the participants to
work in internships and to have food-industry–related experiences in order to
graduate.

Many colleges and universities offer bachelor’s degree programs in

restaurant and hospitality management or institutional food service
management. In addition, numerous community colleges, technical institutes,
and other institutions offer associate’s degree programs in the field. Some
culinary schools offer programs in restaurant management with courses
designed for those who want to start and run their own restaurant.

Most programs provide instruction in nutrition, sanitation, and food

preparation, as well as courses in accounting, business law, and management.
Some programs combine classroom and practical study with internships.

Work Experience in a Related Occupation

Most food service managers start working in industry-related jobs, such
as cooks, waiters and waitresses, or hosts and hostesses. They often spend
years working under the direction of an experienced worker, learning the
necessary skills before they are promoted to manager positions.

Training
Managers who work for restaurant chains and food service management
companies may be required to complete programs that combine classroom
instruction and on-the-job training. Topics may include food preparation,
sanitation, security, company policies, personnel management, and
recordkeeping.

Personality and Interests

Food service managers typically have an interest in
the Building, Persuading and Organizing interest areas, according to
the Holland Code framework. The Building interest area indicates a focus on
working with tools and machines, and making or fixing practical things. The
Persuading interest area indicates a focus on influencing, motivating, and
selling to other people. The Organizing interest area indicates a focus on
working with information and processes to keep things arranged in orderly
systems.

If you are not sure whether you have a Building or Persuading or

Organizing interest which might fit with a career as a food service manager,
you can take a career test to measure your interests.

Food service managers should also possess the following specific qualities:

Business skills. Food service managers, especially those who run their own
restaurant, must understand all aspects of the restaurant business. They
should know how to budget for supplies, set prices, and manage workers to
ensure that the restaurant is profitable.
Customer-service skills. Food service managers must be courteous and
attentive when dealing with patrons. Satisfying customers’ dining needs is
critical for success and ensures customer loyalty.

Detail oriented. Managers deal with many different types of activities. They

interact with suppliers, workers, and customers; they make sure there is
enough food to serve to customers; they take care of financial records; and they
ensure health and food safety.

Leadership skills. Managers must establish good working relationships to

ensure a productive work environment. This may involve motivating workers,
resolving conflicts, or actively listening to complaints or criticism from
customers.

Organizational skills. Food service managers keep track of many different

schedules, budgets, and people. This becomes more complex as the size of the
restaurant or food service facility increases.

Physical stamina. Food service managers, especially managers working in

small establishments or those who run their own business, often work long
hours and sometimes spend entire evenings on their feet helping to serve
customers.

Problem-solving skills. The ability to resolve personnel issues and customer-

related problems is imperative to the work of managers.

Speaking skills. Food service managers must give clear orders to staff and be
able to explain information to employees and customers.

Job Outlook
Employment of food service managers is projected to grow 11 percent
from 2018 to 2028, much faster than the average for all occupations.

Population and income growth are expected to result in greater demand

for food at a variety of dining establishments. People will continue to dine out,
purchase takeout meals, or have food delivered to their homes or workplaces.
In response to increased consumer demand, more restaurants, cafeterias, and
catering services are expected to open and serve more meals. Many of these
establishments will require food service managers to oversee food preparation
and service.

The Food Service Organization and its Nature of Work

The food service organization is an institution consisting of people who
work together to achieve its aims. The organization sets the relationship
between people, tasks, and resources.

Food service organizations vary in size and complexity. They may range
from one-person or family-managed makeshift kitchenette to a highly
successful and well-established big scale restaurant business. In between are
the medium size food establishments like school cafeterias, fast-food centers,
and some restaurants and five-star hotels are considered big organizations.
However, the size or complexity, the common functions related to the service of
food are administration, purchasing and storing, menu planning, food
preparation and cooking, food distribution and service, sanitation and
safety, maintenance and repair, and accounting and clerical services.
Some of this function are taken up in detail in other units.

The two way of Organizing Process (Keith Davis)

1. It may consider as a process of construction- a number of small work
units are built into jobs, departments, divisions, and a whole institution
2. A process of analysis- a particular area of work is subdivided into
divisions, departments, ang job assigned to a particular person.
 Activity No.1
Name: Date Submitted:
Yr/Course:
I. Directions: Fill in the space provided the information/s that is being
asked. Put a check in the first column if you possess the qualities that
a food manager must have, if not just leave the space provided and
proceed to the next column.
Qualities of a Food You possess or not Explain how did you get
Manager those qualities/ how are
you going to gain those
qualities
Business skills
Customer-service
skills
Detail oriented
Leadership skills
Organizational skills
Physical stamina
Problem-solving skills
Speaking skills

II. Direction: Answer the following questions below.

1. At your age do you think you can already manage a school
canteen/cafeteria/catering service? Why?
2. Have you experience any managerial experience in school or at
home? Explain when did it happen or what you have observe to
those who manage the business if you don’t have any experience.