Intro to Food

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Intro to Food Beverage

• Chapter 3
• Fundamentals of Management

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What You Should Know

• The management process
• The planning process
• The control process
• Managerial responsibilities

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What is Management?

• Management using what you have (resources) to
  obtain the results you want (goals).
• Available resources
• People
• Money
• Time
• Energy
• Products
• Equipment and space
• Procedures

Decision Making
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The Management Process
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Integrating the Process

• Help develop the future
• Deal with problems
• Work with someone else to get a better result
• Revise job description/specification
• Conduct employee performance

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The Planning Process

• Effective planning requires 6 tools
• Vision ideas about the operation
• Mission quantifies the vision purpose
• Long range plan what to do over next 5 years to
  move toward mission
• Business plan planned results over first year
• Marketing plan how revenue goals/business plan
  will be met
• Operating budget revenue goals, estimated
  expenses, forecasted bottom line results

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"Google's mission is to organize the world's
information and make it universally useful and
accessible."
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Control Process

• Establish Standards
• Measure Actual Operating Results
• Compare Actual Results with Standards
• If acceptable, return to Step 2
• If unacceptable, continue to Step 4
• Take Corrective Action
• Evaluate Corrective Action
• Return to Step 1

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Managerial Responsibilities

• Primary Groups
• Employees (subordinates superiors)
• Guests
• Owners
• Secondary Groups
• Suppliers
• Community
• Regulatory agencies

Who is 1?
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Quick Question

• Which of the following best defines managing for
  a food and beverage operation?
• Establishing long term goals for the operation
• Using resources to meet organizational goals
• Developing rules and procedures for all employees
• Overseeing every activity that occurs at the
  property

Answer B
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Quick Question

• Supervising, scheduling, and disciplining
  employees are part of the _________ management
  function?
• Staffing
• Coordinating
• Planning
• Directing

Answer D
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Quick Question

• In a food and beverage operation, primary groups
  include which of the following?
• Suppliers
• Government agencies
• Guests
• Community

Answer C
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Whatd You Learn

• What is the management process?
• Why is the management process so complex?
• What are the steps in the planning process?
• What is involved in the control process?
• To whom does a manager have responsibilities?
• How can a restaurant affect a community?

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PRACTICAL
1.EVALUATE YOUR BUSINESS EVALUATE WITH A POSITIVE
ATTITUDE-LOOK FOR THINGS TO MAKE RIGHT, NOT FOR
PEOPLE TO MAKE WRONG. 2. ESTABLISH SPECIFIC
GOALS SET DAILY, WEEKLY, QUATERLY YEARLY SALES
GOALS-ALSO SET PERSONAL GOALS 3. KNOW YOUR
CUSTOMER KNOW AGE, INCOME, LIFE STYLE, TASTE FOR
FOOD, BEVERAGE ENTERTAINMENT
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4. UNDERSTAND YOUR MARKET BE SENSITIVE TO LOCAL
ECONOMY. WILL THE MARKET SUPPORT YOUR CONCEPT?
WHO ARE YOUR COMPETITORS? HOW DO THEY RATE IN
COMPARISON TO YOU? 5. SERVE THE BEST
PRODUCT STAY ABREAST OF LOCAL, NATIONAL
TRENDS. 6. PRICE YOURSELF RIGHT PEOPLE ARE
PRICE/VALUE CONCIOUS THESE DAYS. KNOW YOUR PRICE
RESISTANCE LEVEL.
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PRACTICAL

• 7.KEEP THE PACKAGE FRESH
• MAKE YOUR PRODUCT MORE INVITING. TRY NEW GLASS,
  CHINA, FLATWARE SHAPES SIZES. THINK OF
  DIFFERENT WAYS TO PRESENT FOODS AND BEVERAGES.
• 8. MAINTAIN A CHEERFUL HOUSE
• KEEP YOUR PROPERTY CLEAN AND IN GOOD REPAIR. HOW
  DO YOU COMPARE TO YOUR COMPETITORS? DONT FORGET
  YOUR BATHROOMS.
• 9. MAKE IT SOUND AND LOOK GOOD
• YOUR CUSTOMERS KNOW WHEN YOUR SOUND IS NOT GOOD.
  HOW ABOUT GOOD LIGHTING?
• 10. MAKE YOUR ADVERTISING PAY
• MAXIMIZE YOUR RETURN, GET THE BIGGEST RESULT FOR
  YOUR DOLLAR. ORGANIZE YOUR PROMOTIONS SPECIAL
  EVENTS WELL.

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• 11. P.R. IS FREE
• USE IT. THERE ARE MANY WAYS TO GET INTO THE
  NEWSPAPERS OR ON TV.
• 12. MANAGE YOUR ENTERTAINMENT
• REMEMBER THE D.J. BANDS WORK FOR YOU. MANAGE
  THE MUSIC FORMAT, VOLUME, BREAKS, ETC.
• 13. USE QUALITY MANAGEMENT
• RECRUIT DEVELOP STRONG MANAGERS, PEOPLE WHO ARE
  LEADERS, COACHES AND EXCELL IN P.R. AND GUEST
  SATISFACTION.

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• 14. HIRING IS ONE OF THE MOST IMPORTANT
  MANAGEMENT FUNCTION
• HIRING THE RIGHT PEOPLE IS CRITICAL TO SUCCESS
  IN BUSINESS
• 15. ALWAYS STAFF PROPERLY
• SCHEDULE FOR SUCCESS GUEST SATISFACTION NOT FOR
  YOUR ACCOUNTANT. BALANCE THE TWO.
• 16. SET THE HIGHEST STANDARDS
• PERFORMANCE STANDARDS ARE WELL DEFINED
  OPERATIONAL OBJECTIVES.

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PRACTICAL

• 17. TRAINING IS ESSENTIAL
• YOU NEED CLEAR JOB DESCRIPTIONS, SIDEWORK TASK
  CHECKLISTS. YOUR STAFF NEEDS PRODUCT EXPERTISE.
  YOUR MANAGERS MUST PRACTICE O.J.T.
• 18. DIRECT THE PERFORMANCE
• A SMASH HIT NEEDS A GREAT CAST A GREAT DIRECTOR
• 19. CONTROL THE FLOW
• STRONG CONTROLS MAXIMIZE THE FLOW TO THE BOTTOM.
• 20. MANAGE YOUR ENVIRONMENT
• DONT LET YOUR ENVIRONMENT MANAGE YOU. DEVELOP
  SOUND FINANCIAL ACCOUNTING SYSTEMS.