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OPERATIONAL Chapter 2
OPERATIONAL Chapter 2
MISMANAGED
Much has been said about the “command responsibility”
of the manager. This means that being in command of a unit
or a department; he/she is responsible for results
COMMAND
RESPONSIBILITY
A better understanding of management problems
requires a good knowledge of management concepts
and functions. Management is simply defined as the art
of getting things done through people, making effective
use of material and other given resources. The big
difference between an employee and a manager is that
the employee is directly assigned to perform routine
tasks like housekeeping or food service while the
manager or supervisor distributes these tasks to his
staff and his responsibility is to see to it that the
employees assigned to do the work do their job in
accordance with established policies, standards and
procedures.
Given this nature of management, an effective manager can
be described as:
When everything goes well in a work unit and the expected results
like revenue, profit, customer satisfaction, etc. are achieved, it
could be said that the manager or the supervisor has done a good
managing job. If consequences do not conform to what is
expected, it is assumed that there is a managerial deficiency. And
this can be traced to failures in performing basic management
functions like planning, organizing, directing, leading and
controlling the flow of operations in line with corporate policies.
Perhaps the deficiency would be lack of direction, these can
result to poor work performance of the staff.
MONITORS PERFORMANCE
check results vs. standards and targets; records variances;
gives feedback;
CONTROLS
The flow of work, ensures compliance; takes action
against infractions and variances
BASIC FUNCTIONS OF A
MANAGER IN A HOTEL AND
RESTAURANT INDUSTRY
PLANNING & PROBLEM SOLVING