Catering Management Principles (PDF)

PLAYER 1 HIGHSCORE 2500 PLAYER 2 THE PRINCIPLES OF CATERING MANAGEMENT module 2  01 07 12 MANAGERS INFLUENCE ALL THE PHASES OF BUSINESS ORGANIZATIONS. CATERING SALES FORCE THAT MARKETS PRODUCTS AND SERVICE. Topic 1...

PLAYER 1 HIGHSCORE 2500 PLAYER 2 THE PRINCIPLES OF CATERING MANAGEMENT module 2  01 07 12 MANAGERS INFLUENCE ALL THE PHASES OF BUSINESS ORGANIZATIONS. CATERING SALES FORCE THAT MARKETS PRODUCTS AND SERVICE. Topic 1 Topic 2 Topic 3 Topic 4 Tip: Use links to go to a different page inside your presentation. How: Highlight text, click on the link symbol on the toolbar, and select the page in your presentation you want to connect.  01 07 12 MANAGEMENT is a process involving activities throgh which action is initiated and resources usedfor achievement of a present goal Back to Agenda Page  01 07 12 CATERING MANAGEMENT is a process or act of involving activities in business of providing foods and drinks to people through utilization of manpower in which there is profit in return Back to Agenda Page  01 07 12 DIVISION OF WORK THE PRINCIPLES OF DIVISION OF WORK IS BASED ON THE CONCEPT OF SPECIALIZATION, AND SINCE THE FOOD PRODUCTION ACTIVITIES ARE EACH QUITE DISTINCT IN THE SKILLS THEY REQUIRE,JOBS ARE GENERALLY DIVIDED ACCORDING TO THE ABILITIES OF STAFF. Topic 1 Topic 2 Topic 3 Topic 4 Tip: Use links to go to a different page inside your presentation. How: Highlight text, click on the link symbol on the toolbar, and select the page in your presentation you want to connect.  Back to Agenda Page HIERARCHY THE PRINCIPLE OF HIERARCHY REFERS TO THE CHAIN OF FORMED BY STAFF PLACED AT DIFFERENT LEVELS IN ORGANIZATION, AND CORRESNPONDS TO THE VARIOUS LEVELS OF MANAGEMENT LINE,MIDDLE, AND TOP MANGEMENT.  authority and responsibility H The principles of authority works in two ways, that wich is exercised because of position in the organization, through the I chain of command formally laid out,and that which is attributed to a persons inelligence , experience and sense of values he holds. E R orderlines this principle is most applicable to catering A establishments which are constantly handling materials, heavy equipment and working with steam and other R fuels discipline C The principles covers factor such as punctuality ,courtesy, adherence to rules and regulations,obedience that are essential H for smooth functionung of establishments where group activities are involved and directed towards common goals. Y  punctuality H this simply means being on time. whether this refers to reaching for work , completing a task or other. I E R Courtesy this is the quality of showing respect to others as well as A your living or work environment. R adherence to rules & regulation C obeying the rules laid down for work to produce harmony , safety H an d a stress free work environment , by following instructions to the letter. Y  loyalty and devotion H this principle ensures an atmosphere at work which is bound to generate a unified attachment to the orgsnization and ot its I interest and goals. E R unitary command application of the principle of unitary command goes a A long way establishing loyalty to the senior in command and to the organization. R work stability C the principle of minimized labour turnover creates a sense of H security and confidence in people, leading to a better orientation of work. Y  unitary direction H the principle of minimized labour turnover creates a sense of security and confidence in people , leading to better orientation at I work. E R initiative if staffs are allowed to suggestvplans which can be A followed even partly, it is highly motivating for them R unity to establishment goals C the principle emphasizes the spirit of group work and helps to H establish smooth communications, between people, thus developing healthy team spirit. Y H I E payment or remneration All work must be paid for in order to motivate people to do their R best. A R control this principle suggests that limiting the area of control of C a leader or supervisor to cover the work of only five or six people having related jobs,brings about greater H efficiency. Y FUNCTIONS OF MANAGEMENT MANAGIN planning G organinizing directing organization goals coordinating controlling evaluating  01 07 12 PLANNING ORGANIZING once the goals have been set and planning is the continous process responsibilities,each area of the by which a manager scrutinizes plan needs to be put into past performance, reviews its practice. applicability in the light of environmental changes internal and external to the organization and forecast future trends.  01 07 12 DIRECTING COORDINATING is said to be process in which the is the unification, integration, managers instruct,guide and synchronizationof the efforts of oversee the performance ofthe group members so as to provide workers to achieve predetermined unity of action in the pursuit of goals. common goals.  01 07 12 CONTROLLING EVALUATING is that process of regulating is a systematic determination of a organizational activities so that subject merit worth and actual performance conforms to significance,using criteria governed expected organizational goals and by a set of standards. standards.  ORGANIZATIONAL DIRECTOR OF FOOD AND STRUCTURE OF CATERING BEVERAGE BUSINESS Director of catering Catering coordinator and office staff ADD A ADD A MAIN TOPIC MAIN TOPIC service manager catering steward ADD A ADD A MAIN TOPIC MAIN TOPIC catering banquets maitre d's captain ADD A ADD A bartender service MAIN TOPIC MAIN TOPIC on call servers banquet houseman THE JOB DESCRIPTION OF THE PERSONNEL & STAFF OF CATERING BUSINESS  01 07 12 FOOD & BEV DIRECTOR OF DIRECTOR CATERING MANAGER promotes plans and executes is responsible for coordinating all member-related activities,social phases of group meeting/banquet and business meeting and private functions held in the hotel; banquets coordunates activities on daily basis ;assist clients in program planning and menu selection  01 07 12 CATERING CATERING SERVICE COORDINATOR MANAGER to work as a liaison between all in responsible to plan ,organize and house groups,conventions, develop the food and beverage meetings, and all departments of service of organizations and the hotel.The main purpose is to business,while meeting customer provide efficient operation of the expectations,food and hygiene catering department. standards and financial targets.  01 07 12 CATERING MAITRE D'S/CAPTAIN STEWARD supervising the waiting staff supervises and coordinates welcoming guests and assigning activities of pantry storeroom, tables to them taking reservations and non cooking kitchen workers and ensuring that guest are as well as purchases , kitchen satisfied with their supplies, and equipment.  01 07 12 BANQUETS BARTENDER/ ON-CALL SERVERS SERVICES responsible to preparing and serves food and beverage items serving drinks to customers. to customers in a friendly,enthusiastic, professional, and timely manner.  01 07 12 BANQUET DIRECTOR OF SALES HOUSEMAN must set up, serve and clean up responsible fo the overall all receptions and banquet coordination, the functional functions while maintaining a high management and leadership of all level of customer satisfaction the sales activities of the from beginning to end. business.  01 07 12 BANQUETS BARTENDER/ ON-CALL SERVERS SERVICES responsible to preparing and serves food and beverage items serving drinks to customers. to customers in a friendly,enthusiastic, professional, and timely manner.  01 07 12 CATERING ACCOUNT ON-CALL SERVERS EXECUTIVES responsible for developing and responsible for all food production attracting food and beverage including that used for sales from the customer. restaurants, banquets functions and other outlets.  01 07 12 BANQUETS CHEF BANQUET COOKS the duties of bc are similar to line the job description involves a cooks in restaurant except when culinary expert serving as an it comes down to actual service. assistant to the executive chef in charge of the kitchen in a commercial establishment. THANK YOU!.