Module 2 Flashcards
How businesses organize & direct workflow operations, and employees to meet company goals
Management
To create an environment that empowers employees to work efficiently and productively
Management
A continuous process. Mental exercise that helps the industry to proceed as realistic as possible
Planning
3 Steps of Planning
- Gathering Information
- Developing a Blueprint of the Structure
- Setting Goals/Target (short-medium-long term)
Policies on building, standards, finances, number of customers who are coming
Gathering Information
Arrangement of space, and activity details
Developing a Blueprint of the Structure
Goal must be clear to the planner as well as to all who are involved in the activities for achieving it
SETTING GOALS/TARGET (short-medium-long term)
What to plan about?
-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
Organizing steps:
-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
Initiates actual performance of tasks
Directing
Directing steps:
- Instructing
- Guiding
- Supervising
- Teaching
- Reviewing
Important; should be clear and understandable
Instructing
Development of skills
Guiding
‘Keeping a watch;–staff performance, curiosity of staff, records of purchases & productions
Supervising
Motivating people to achieve goals; manage stress as catering is associated with ‘peaks and toughs’
Teaching
The job of every food director–everyday performance evaluation
Reviewing
Binding together, unifying & harmonizing of all activities and efforts
Coordinating
To give the right decision to activities since change is inevitable in catering; expected to increase the impact of helping rather than being distinctive
Controlling
Part of the F&B industry that involves the planning and organization of F&B services for various types of events
Catering Management
Involves artful cooking
Catering Management
Make any event a memorable occasion
Seamless Service
7Ps
- Product
- Price
- Place
- Promotion
- People
- Process
- Physical Evidence
A caterer should have knowledge in food safety handling & preparation in order to prevent risky outcome like food poisoning
Qualities of a Caterer (Bryce Catering)
5 Characteristics you should look out for when obtaining the best catering services (Bryce Catering)
-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
