Professional Documents
Culture Documents
Management Skills in The Food Industry
Management Skills in The Food Industry
MANAGERIAL SKILLS
A skill is an individual’s ability to translate knowledge into action
and is manifested in the performance.
People can be born with certain skills but it is very much possible
to develop them through appropriate training and experience.
In order to discharge roles successfully a manager should
possess the following three skills:
1. Conceptual skills,
2. Interpersonal skills and
3. Technical skills.
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Conceptual Skills
• Conceptual skill is the ability to think analytically and solve
complex problems. It involves the ability to break down
problems into smaller parts, and to recognise the influence or
implications of any one problem on others.
• Managers are increasingly required to deal with more
ambiguous problems, that have many complications and long
term consequences.
• The ability to understand the external and the internal
environment, conceptualise the issues involved directly and
indirectly and come out with a decision or solution.
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Human Relations Skill
Human relations skill is the ability to work well in co-
operation with other people at all levels.
This skill develops in the manager an ability:
1. To recognise the feelings and sentiments of others,
2. To anticipate and judge the outcome of various actions
envisaged to be taken.
3. To examine his own concepts and values which may
enable him to develop correct attitudes
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Technical Skills
• A technical skill is the ability to use a special proficiency or expertise
in one’s work.
• Engineers, doctors, tailors, accountants, market researchers for
example possess technical skills.
• Technical skills can be initially acquired thru’ formal education and are
further developed by training and experience.
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Skill –mix at different management levels.
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MANAGEMENT AND ORGANISATION
Organisation
action information
Management processes
DECISION MAKING
DECISION-MAKING PROCESS
Recycle process
as necessary
FACTORS INFLUENCING DECISION-
MAKING
Information
(sources and technology)
Uncertainty
Alternatives
Objectives Decision-making
Decision
Constraints
Interests
(stakeholders, ethics and culture)
OBSERVABLE AND CORE CULTURE
Stories
OBSERVABLE CULTURE
tales about events
conveying
core values
Symbols
PROBLEM SOLVING
Communication
Information
Alternatives
Power Group
Objectives Decision
Decision-making
Interests
Compromising
Avoiding Accommodating
Low assertiveness
Sources of power
Decentralisation
Business Flexible
concept concept
Bureaucratic Authority
concept concept
Centralisation
Planning ( a management function )
Takeaway 1: Why and How Managers Plan
• Benefits of planning:
• Types of plans
• Long-term plans look three or more years into the
future
• Short-term plans typically cover one
year or less
Takeaway 2: Types of Plans Used by Managers
Most of us
• 3 month time
frame
A few of us
• 1 year time frame
Very few of us
• 20 year time
frame
Takeaway 2: Types of Plans Used by Managers
• Forecasting
• Attempts to predict the future
• Contingency planning
things go wrong
• Scenario planning
• A long-term version of contingency planning
• Identifying alternative future scenarios
• Plans made for each future scenario
• Increases organization’s flexibility and preparation for
future shocks
Takeaway 3: Planning Tools and Techniques
• Benchmarking
• Use of external and internal comparisons to plan for
future improvements
• Adopting best practices: things people and organizations
do that lead to superior performance
• Staff planners assist in all steps of the planning process
Takeaway 4: Implementing Plans to Achieve Results
A sample hierarchy
Takeaway 4: Implementing Plans to Achieve Results
• Participatory Planning
• unlocks the motivational potential of goal setting
• management by objectives (MBO) promotes participation
• when participation is not possible, workers will respond
positively if supervisory trust and support exist
Figure 8.3 How participation and involvement help
build commitment to plans