Food and Beverage Management FUNDAMENTALS OF MANAGEMENT Management

Food and Beverage Management FUNDAMENTALS OF MANAGEMENT

Management involvers using what resources exist to accomplish goals. Resources such as… People Money Time Energy Products Equipment and space Procedures and Policies • ALL RESOURCES ARE IN LIMITED SUPPLY

7 Basic Activities of Mangement Planning Organizing Coordinating Staffing Directing Controlling Evaluation …………………Then you start over

Planning is the task of creating goals and objectives Every Manager job involves planning Executive Managers plan Strategically Middle Managers plan Operationally Supervisors plan Day to Day

Planning Sequence Vision Mission Long Range Plan Business Plan Marketing Plan Operating Budget

Managing the Operation Develop your Strategic Plan – Know where you are want to go. Start with a statement of core values Should include client satisfaction, ethical practices, staff satisfaction, training, motivation and environmental awareness.

Mission & Vision Statements From the Core Values comes the Mission Statement: “XYZ catering is committed to providing outstanding events through excellence in food and service that results in repeat clients and company growth” From the Mission Statement to the Vision Statement: “In 5 years XYZ Catering will be the leading Off Premise Catering firm in the community with a strong record of service with sincerity”

Statements must be S. M. A. R. T. SPECIFIC MEASURABLE ATTAINABLE RELEVANT TIME BOUND

Other Factors in Effective Planning Information Communication Flexibility Implementation Planning involves constant review and revision …. . Effective planning is never static

Organizing How can goals and objectives be achieved using the resources available? Only one direct supervisor for an employee. Authority to act Employee empowerment Organizational structures are always evolving and need to be constantly updated

Coordinating Assigning work, organizing people and resources to achieve company objectives Coordinating fails without communication Must flow in all directions Delegation Passing authority to lower levels • Ultimate Responsibility cannot be delegated

Staffing Recruiting and Hiring Match employee to the position Use Job Descriptions (also for legal reasons) Should list required tasks for each job Job specifications list the personal qualities to perform jobs successfully Hiring is just the beginning of Staffing Effective training from day 1 Solid employee orientation Employee handbook

Directing Effective leaders get the job done through other people. Each person is unique and responds differently to leadership style Directing includes Supervising Scheduling Coaching and Counseling Disciplinary actions and Termination

Directing Managers should know how to…… Motivate Educate Inspire Develop teamwork Give orders Use the Golden Rule – Treat your employees as you would like to be treated.

Controlling Developing and implementing control systems Establish Standards Measure Actual Results Compare results with standards Take Corrective Action Evaluate Corrective Action

Evaluating Determining to what extent to which planned goals are achieved 3 Steps 1 Review the operations progress in achievement of overall goals Measuring Employee Performance Assess the effectiveness of training programs Awareness of the problem is the first step to a solution

Managerial Responsibilities and Relationships Typically in Food and Beverage, managers interact with 2 types of groups Primary Groups Guests Owners Area Directors Managers Employees Secondary Groups Suppliers Local Community (concerns re: noise, garbage, civic, entertainment) Government

Importance of Hospitality It’s a “People” Business Smiling employees – a natural result of good leadership Managers should be good role models

Next Class – Food and Beverage Marketing Quiz- Chapters 2 & 3 Begin work on F&B Project Name & Concept Mission and Vision Statements