MASTERS OF

BUSINESS ADMINISTRATION (MBA)

INDIVIDUAL ASSIGNMENT FOR MANAGEMENT THEORY AND

PRACTICE
COURSE CODE: BUAD 801

Name: AHMAD JIBRIL

REG. No: P21DLBA80510

HENRY FOYL’S 14 PRINCIPLES AND THEIR APPLICATIONS IN “TASTY

SNACKS” BUSINESS ENTERPRISE

THE BUSINESS ENTERPRISE: Tasty Snacks is a business enterprise that is located in the

capital city of Abuja, it is a major player in Snacks and “Small Chops” within and around the

capital city.

Below is the brief explanation of each principle followed by its application in the Tasty Snack

Business Enterprise.

1.0 DIVISION OF LABOUR

1
In practice, employees are specialized in different areas and they have different skills. Different

levels of expertise can be distinguished within the knowledge areas (from generalist to

specialist). Personal and professional developments support this. According to Henry Fayol

specialization promotes the efficiency of the workforce and increases productivity. Also, the

specialization of the workforce increases their accuracy and speed.

1.1 APPLICATION IN TASTY SNACKS

Tasty Snacks is based on a concept of division of labour. It has a labour chart according to which

positions are assigned to every employee according to their capabilities. Those workers who are

good at customer service are assigned as front staff and those who are good in making and

preparation are assigned in the kitchen. This helps to enhance their skills at particular work.

Therefore, the principle is followed.

2.0 AUTHORITY AND RESPONSIBILITY

To get things done in an organisation, Management has the authority to give orders to the em-

ployees. Of course with this authority comes the accompanying power are authority gives the

management the right to give orders to the subordinates the responsibility can be traced back

from performance and it is,therefore, necessary to make agreements about this.

In other words, authority and responsibility go together and they are two sides of the same.

2.1 APPLICATION IN TASTY SNACKS

Tasty Snacks has very well used this principle of authority and responsibility when a manager

delegates his authority to any staff member to manage the front counter & customer service and

2
handling customer behaviour he gives a certain amount of responsibility as well so that the

worker can manage everything efficiently and effectively, therefore, this principle is followed.

3.0 DISCIPLINE

The third principle of the 14 principles of management is about obedience. It is often a part of

the core values of a mission ad vision in the form of good conduct and respectful interactions.

This management principle is essential and is seen as the oil to make the engine of an

organisation run smoothly.

3.1 APPLICATION IN TASTY SNACKS

Changing the sanitiser after every two hours, washing hands after every hour, update fries time,

this all comes in discipline how employees full fill all these responsibilities punctuality matter a

lot at Tasty Snacks and While Serving the customer the employee must be very polite and kind

to them. Discipline is followed.

4.0 UNITY OF COMMAND

The management principles ‘unity of command’ means that an individual employee should

receive orders from one manager and that the employee is avail answerable to that manager. If a

task to the employee and related responsibilities are given to the employee by more than one

manager, this may lead to confusion which may lead to possible conflicts for employees. By

using this principle, the responsibility for mistakes can be established more easily.

4.1 APPLICATION IN TASTY SNACKS

3
According to my research, I have learnt that this principle is not equally applied at Tasty

Snacks because if there is more than one manager and therefore, the team members are

getting commands from both of them but not at the same time. This one is not followed.

5.0 UNITY OF DIRECTION

This management principles of the 14 principles of management are all about focus and unity.

All employees deliver the same activities that can be linked to the same objectives. All activities

must be carried out by one group that forms a team. These activities must be described in a plan

of action. The manager is ultimately responsible for this plan and he monitors the progress of the

defined and planned activities focus areas are the efforts made by the employees and

coordination.

5.1 APPLICATION IN TASTY SNACKS

Tasty Snacks is a beverage restaurant which aims to serve the customer at its best like a unity of

command, this principle is more applicable in big enterprises. The front staff which takes order

are directed by one manager who runs their order & instruction to the team members.

6.0 SUBORDINATION OF GENERAL INTEREST INTO INDIVIDUAL INTEREST

There are always all kinds of interest in an organization to have an organization function well,

Henri Fayol indicated that personal interest is subordinate to the interest of the organizational

objectives and not on those of the individual the applies to all levels of the entire organization,

including the managers.

4
6.1 APPLICATION IN TASTY SNACKS

Selfishness, laziness, carelessness was always the main issue in Tasty Snacks. Tasty Snacks has

given a lot of benefits to their employees like 10% off on their meal, Free drinks, paid leaves etc

so that they can feel more associated with the organization. But employees should also have

some faith in their organizational benefits.

7.0 RENUMERATION

Motivation and productivity are close to one another as far as the smooth running of an organiza-

tion is concerned. This management principle argues that the remuneration should be sufficient

to keep employees motivated and productive there are two types of remuneration namely non-

monetary and monetary ultimately, it is about rewarding the efforts that have been made.

7.1 APPLICATION IN TASTY SNACKS

Tasty Snacks provides equal pay rates to their employees which is standard pay rates according

to Minimum Wage and Tasty Snacks also gives annual leaves to their employees, According to

other medical benefits as well. Fair remuneration creates a fair environment in the organisation

among staff.

8.0 CENTRALISATION AND DECENTRALISATION

Management and authority for decision-making process must be properly balanced in an organi-

zation. This depends on the volume and size of an organization including its hierarchy.

Centralized implies the concentration of decision making authority at the top management (exec-

utive board). Sharing of authorities for the decision-making process with lower levels (middle

5
and lower management), is referred to as decentralisation by Henri Fayol. Indicated that an orga-

nization should strive for a good balance in this.

8.1 APPLICATION IN TASTY SNACKS

Centralisation as well as an accurate amount of decentralisation is followed in Tasty Snacks by

sharing the authorities of decision making process with lower levels.

9.0 SCALAR CHAIN

Hierarchy presents itself in any given organization. This varies from senior management (execu-

tive board) to the lowest levels in the organization. Henri Fayol’s “Hierarchy” management prin-

ciple states that there should be a clear line in the area of authority (from top to bottom and all

managers at all levels). This can be seen as a type of management structure. Each employee can

contact a manager or a superior in an emergency without challenging the hierarchy.

9.1 APPLICATION TASTY SNACKS

Information in Tasty Snacks also follows the scalar chain. The employees can’t directly talk to

the head office first they have to communicate with the assistant restaurant manager and then the

manager, restaurant manager like this the scalar chain goes on.

10.0 ORDER

According to this principle of the management, employees in an organization must have the right

resources at their disposal so that they can function properly in an organization. In addition to so-

cial order (responsibility of the managers), the work environment must be safe, clean and tidy.

6
10.1 APPLICATION IN TASTY SNACKS

The principle is mostly used at Tasty Snacks. Before doing all the preparation of we need to put

everything sorted at its place to avoid confusion at the end moment. Every day the workplace

gets cleaned and workers change the pans for all the ingredients used.

11.0 EQUITY

The management principle of equity often occurs in the core values of an organization. Accord-

ing to Henri Fayol employees must be treated kindly and equally. Employees must be in the right

place in the organization to do things right. The manager should supervise & monitor this

process and they should treat employees fairly and impartially.

11.1 APPLICATION IN TASTY SNACKS

Tasty Snacks treats its employees equal. No discrimination or racism is followed at the restau-

rant. Each employee has given the same respect and honours the grievances and problems are

dealt very nicely and effectively by the manager.

12.0 STABILITY OF PERSONNEL

This management principle of the 14 principles of the management represents deployment and

managing of personnel and this should be in balance with the service that is provided from the

organization. Management strives to minimize employee turnover and to have the right staff in

7
the right place. Focus areas such as frequent change of position and sufficient development must

be managed well.

12.1 APPLICATION IN TASTY SNACKS

Tasty Snacks makes sure that the availability of the person whom the organisation is hiring is

long. Otherwise, it will be a loss for the organisation to again organise the process of interview

and training.

13.0 INITIATIVE

Henri Fayol agreed that with this management principle employees should be allowed to express

new ideas. This encourages interest and involvement & creates added value for the company.

Employee initiatives are a source of strength for the organization according to Henri Fayol. This

encourages the employees to be involved and interested.

13.1 APPLICATION IN TASTY SNACKS

Tasty Snacks understands the importance of the employee’s hence the employees are equally

given a chance to feel free to give any advice any suggestion or change they something about the

strategy.

14.0 ESPRIT DE CORPS

8
The management principle ‘esprit de corps’ of the 14 principles of management stands for striv-

ing for the involvement and unity of the employees’ managers are responsible for the develop-

ment of moral in the area of communication. Esprit de corps contributes to the development of

the culture and creates an atmosphere of mutual trust and understanding.

14.1 APPLICATION IN TASTY SNACKS

Coordination of kitchen staff, fire station staff and production staff helps front staff to feed the

customers well. Without the good and sound coordination, the best service cannot be given,

hence orders get delayed dissatisfaction of customers and bad image of the organisation.