Module 2

Question 1

How businesses organize & direct workflow operations, and employees to meet company goals

Answer 1

Management

Question 2

To create an environment that empowers employees to work efficiently and productively

Answer 2

Management

Question 3

A continuous process. Mental exercise that helps the industry to proceed as realistic as possible

Answer 3

Planning

Question 4

3 Steps of Planning

Answer 4

• Gathering Information
• Developing a Blueprint of the Structure
• Setting Goals/Target (short-medium-long term)

Question 5

Policies on building, standards, finances, number of customers who are coming

Answer 5

Gathering Information

Question 6

Arrangement of space, and activity details

Answer 6

Developing a Blueprint of the Structure

Question 7

Goal must be clear to the planner as well as to all who are involved in the activities for achieving it

Answer 7

SETTING GOALS/TARGET (short-medium-long term)

Question 8

What to plan about?

Answer 8

-Forecasting the number of customers accurately
-Judging customer expectations by familiarizing religious belief, cultural b.g, and economic status
-Staff skills for production
-Profit margin

Question 9

Organizing steps:

Answer 9

-break activity into specific action units
-assign each unit a task to perform (teaming)
-Place each staff in positions according to their skills
-Allocate resources for each activity
-Work load is equally distributed to avoid stress and fatigue

Question 10

Initiates actual performance of tasks

Answer 10

Directing

Question 11

Directing steps:

Answer 11

• Instructing
• Guiding
• Supervising
• Teaching
• Reviewing

Question 12

Important; should be clear and understandable

Answer 12

Instructing

Question 13

Development of skills

Answer 13

Guiding

Question 14

‘Keeping a watch;–staff performance, curiosity of staff, records of purchases & productions

Answer 14

Supervising

Question 15

Motivating people to achieve goals; manage stress as catering is associated with ‘peaks and toughs’

Answer 15

Teaching

Question 16

The job of every food director–everyday performance evaluation

Answer 16

Reviewing

Question 17

Binding together, unifying & harmonizing of all activities and efforts

Answer 17

Coordinating

Question 18

To give the right decision to activities since change is inevitable in catering; expected to increase the impact of helping rather than being distinctive

Answer 18

Controlling

Question 19

Part of the F&B industry that involves the planning and organization of F&B services for various types of events

Answer 19

Catering Management

Question 20

Involves artful cooking

Answer 20

Catering Management

Question 21

Make any event a memorable occasion

Answer 21

Seamless Service

Question 22

7Ps

Answer 22

• Product
• Price
• Place
• Promotion
• People
• Process
• Physical Evidence

Question 23

A caterer should have knowledge in food safety handling & preparation in order to prevent risky outcome like food poisoning

Answer 23

Qualities of a Caterer (Bryce Catering)

Question 24

5 Characteristics you should look out for when obtaining the best catering services (Bryce Catering)

Answer 24

-The ability to pay attention to details
-The ability to organize
-The ability to communicate with others
-The ability to handle pressure
-A love for people & food

Question 25

Catering Management Principles:

Answer 25

-Division of work
-Authority & Responsibility
-Discipline
-Individual Goals Subordinate to Establishment Goal
-Payment/Remuneration
-Hierarchy
-Orderliness
-Loyalty & Devotion
-Work Stability
-Initiative
-Unity
-Control

Question 26

Based on the concept of specialization and since food prod. activities are each quite distinct in the skills they require, jobs are divided according to abilities of staff

Answer 26

Division of Work

Question 27

Works in 2 ways–that which is exercised because of position in the organization, through the change of command formally laid out, and that which is attributed to a person’s intelligence, experience and the sense of values he holds

Answer 27

Authority & Responsibility

Question 28

Covers punctuality, courtesy, adherence to rules & regulations, obedience etc. essential for smooth functioning of establishments

Answer 28

Discipline

Question 29

Methods of payment agreed on should satisfy employees and the org.

Answer 29

Payment or Remuneration

Question 30

Refers to the chain formed by superiors

Answer 30

Hierarchy

Question 31

Applicable to catering establishments which are constantly handling materials, etc.; helpful in placing people in positions

Answer 31

Orderliness

Question 32

Bound to generate to a unified attachment to the organization

Answer 32

Loyalty & Devotion

Question 33

Creates a sense of security & confidence in people, leading to better orientation at work

Answer 33

Work Stability

Question 34

Staff is often encouraged to participate in making decisions which affect them

Answer 34

Initiative

Question 35

Emphasizes the spirit of group work

Answer 35

Unity

Question 36

2 Types of Unity

Answer 36

Unitary Command
Unitary Direction

Question 37

Removes the chance of confusion; more than 1 person is giving different instructions, loyalties get divided & subordinates take advantage of the conflicting to evade the work

Answer 37

Unitary Command

Question 38

Relates to coordination of activities to achieve a single goal

Answer 38

Unitary Direction

Question 39

Limiting the area of control of a leader/supervisor to cover the work of about five/six people only having related jobs, brings about greater efficiency. This is often referred as “the span of control”

Answer 39

Control

Question 40

Important aspects of catering management:

Answer 40

• meeting customer expectations
• maintaining food & hygiene standards
• meeting financial targets