Delegation

Question 1

DELEGATION

Answer 1

process of handing over to a subordinate some parts of the job that a superior is expected to do.

Question 2

DELEGATION OCCURS IN all levels OF an organization

Answer 2

TRUE

Question 3

REASONS TO DELEGATE (3)

Answer 3

Empowered others to get the job done

It helps save the time of the executives to focus their attention to other demanding tasks

It helps for career development of the staff/employees

Question 4

ELEMENTS OF DELEGATION (3)

Answer 4

ARA- TITA ARA

RESPONSIBILITY
AUTHORITY
ACCOUNTABILITY

Question 5

ELEMENTS OF DELE

AUTHORITY

Answer 5

It is the power of an individual to make decisions, give orders, and enforce obedience.

Question 6

ELEMENTS OF DELE

RESPONSIBILITY

Answer 6

This refers to the work or task assigned to an individual.

It is the duty that an individual is expected to do.

Question 7

ELEMENTS OF DELE

ACCOUNTABILITY

Answer 7

It is an ownership of an individual to his or her actions.

It pertains to the level of commitment an individual has to a particular task.

Question 8

DELEGATION PROCESS 1

Answer 8

IDENTIFICATION OF POTENTIAL INDIVIDUALS

Question 9

DELEG PROCESS 2

Answer 9

TRANSFER OF AUTHORITY

Question 10

DELEG PROCESS 3

Answer 10

ACCEPTANCE OF RESPONSIBILITY AND AUTHORITY

Question 11

DELEG PROCESS 4

Answer 11

ACCOUNTABILITY OF THE INDIVIDUAL ON THE RESULTS

Question 12

DEPARTAMENTALIZATION

Answer 12

Organizations can also be divided into smaller and flexible functional administrative units.

Question 13

DEPARTAMENTALIZATION PROCESS 1

Answer 13

Identification of duties and responsibilities

Question 14

DEPARTA PROCESS 2

Answer 14

Analysis of identified tasks

Question 15

DEPARTA PROCESS 3

Answer 15

Description of functions

Question 16

DEPARTA PROCESS 4

Answer 16

Assignment of groups of functions

Question 17

DEPARTA PROCESS 5

Answer 17

Delegation of scope of authority and responsibility to department

Question 18

ORGANIZATIONAL CHART

Answer 18

a diagram that visually conveys a company’s internal structure by detailing the roles, responsibilities, and relationships between individuals within an entity. It is one way to visualize a bureaucracy.

Question 19

OWNER

Answer 19

highest-ranking executive in a company

primary responsibilities:
making major corporate decisions
managing the overall operations and resources of a company

Question 20

FINANCE HEAD

Answer 20

Assisting in the preparation of budgets

Managing records and receipts

Reconciling daily, monthly and yearly transactions

Preparing financial statements

Question 21

MARKETING HEAD

Answer 21

He/She is responsible to lead the marketing team

suggests them the best marketing techniques for social media and other digital media

Question 22

RESTAURANT MANAGER

Answer 22

A restaurant manager is kept in charge of recruiting
supervising
training his fellow staff members.

However, his primary duty is to deal with customer complaints, ensure the food quality, and examine the place’s sanitation.

Question 23

CASHIER

Answer 23

inspect and analyze all the finances of the restaurant.

manages all the cash exchanges and utility payments

Question 24

KITCHEN LEADER

Answer 24

he is in control of all the kitchen affairs.

responsible for hiring and training the people working in the kitchen.

Decides to add or eliminate a particular dish from the menu, considering the season, events, and popularity.

responsible for informing the manager about the pantry and stock supplies.

Question 25

COOKS

Answer 25

prep falls on their shoulders

They are responsible for cutting the veggies, preparing the sauces, and making sure the kitchens are fully stocked with stations ready.

They ensure that the area is clean and are often assigned to a single station.

It is an entry-level position in a kitchen.

Question 26

BEVERAGE LEADER

Answer 26

Plan
organize
direct
control
evaluate the operations of restaurants, bars, cafeterias and other businesses that operate serving food and beverage.

Question 27

DRINK RUNNER

Answer 27

Taking orders
pouring and serving drinks
cleaning and managing bar operations.

Question 28

DINING ROOM LEADER

Answer 28

Ensuring that patrons have pleasurable dining experiences

Resolving customer complaints

monitoring service times

managing reservations.

Question 29

HOST

Answer 29

Seats guests

manages the seating chart

Monitors restaurant activity to determine seating and dining flow

Responds to guest inquiries and requests in a timely, friendly, and efficient manner.

Performs opening and closing duties, as needed.

Question 30

BUSSER

Answer 30

Works at a restaurant

contributes to a pleasant dining experience by cleaning and setting tables, restocking plates, etc.

Question 31

SERVER

Answer 31

Present menu

make suggestions based on the customer’s preferences

take and serve the food

arrange table settings

deliver invoice

collect payments.