CLASSIFICATION-Of-THEORIES-MANAGEMENT.pptx

CLASSIFICATION
OF THEORIES
MANAGEMENT
Republic of the Philippines
CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE
Calabanga | Pasacao | Pili | Sipocot

1. CLASSICAL MANAGEMENT
THEORY
It is based on the belief that workers only
have physical and economic needs and
prescribes specialization of labor. Classical
theories recommend centralized leadership
and decision making and focus on profit
maximization.

3 CLASSICAL
MANAGEMENT THEORY
1. BUREAUCRACY
Introduced by Max Weber stated
that to manage an organization
efficiently, it is essential to have a
clear line of authority along with
proper rules, procedures and
regulations for controlling each
business operation.

2. ADMINISTRATIVE THEORY
Based on the concept of
departmentalization, which means
the different activities to be
performed for achieving the common
purpose of the organization should
be identified and be classified into
different groups or departments, such
that the task can be accomplished
effectively.
HENRY FAYOL

3.SCIENTIFIC MANAGEMENT
an art of knowing exactly
what you want your men
to do and seeing that
they do it in the best and
cheapest way.
FREDERICK WINSLOW
TAYLOR

2. BEHAVIORAL MANAGEMENT
THEORY
It is focused on the human aspects of work.
They are also often referred to as the human
relations movement. These theories aspire to
gain a better understanding of human
behavior at work to improve productivity. It
focuses on behavioral aspects like motivation,
conflict, Expectations and group dynamics.

3. MODERN MANAGEMENT
THEORY
It emphasizes the use of systematic
mathematical techniques to analyze and
understand the inter-relationship of
management and workers in all aspects. Three
streams of modern management theories are –
Quantitative approach, System approach and
Contingency Approach.

FUNCTION OF
MANAGEMENT

To be successful,
management needs to follow
the four functions of
management in the proper
order.
There are four generally
accepted FUNCTIONS OF
MANAGEMENT:

 In the planning stage, managers establish organizational goals and
create a course of action to achieve them.
 During the planning phase, management makes strategic decisions
to set a direction for the organization.
 While planning, managers taking into consideration its vision and
mission and evaluating what resources are available to meet
organizational objectives.
 While planning, managers usually evaluate internal and external
factors that may affect the execution of the plan, such as economic
growth, customers and competitors.
1. PLANNING

 They also establish a realistic timeline for achieving the goal or goals
based on the organization’s available finances, personnel and
resources.
 Managers may have to take additional steps, such as seeking
approval from other departments, executives or their board of
directors before proceeding with the plan.
PLANNING

1. STRATEGIC PLANNING
 This type of planning is often carried out by an organization’s top
management and usually creates goals for the entire organization.
 It analyzes threats to the organization, evaluates the organization’s
strengths and weaknesses and creates a plan of how the
organization can best compete in its environment.
 Usually has a long timeframe of three years or more.
SEVERAL APPROACHES TO
PLANNING

2. TACTICAL PLANNING
 It is usually carried out by an organization’s middle
management.
 Usually aimed at a specific area or department of the
organization such as its facilities, production, finance,
marketing or personnel.
 Tactical planning is the shorter-term planning of an
objective that will take a year or less to achieve.
PLANNING

3. OPERATIONAL PLANNING
 the process of using tactical planning to achieve strategic planning and goals.
 Operational planning creates a timeframe for putting a portion of the strategic
goal into practice operationally.
PLANNING

 The purpose of organizing is to distribute the resources and delegate tasks to
personnel to achieve the goals established in the planning stage.
 Managers may need to work with other departments of the organization, such as
finance and human resources, to organize the budget and staffing.
 Managers typically take employees’ motivation and aptitude into account to
match employees with roles and tasks that best fit their abilities.
 Managers should explain and ensure that employees understand their individual
duties. To help employees feel engaged and productive, managers should
ensure that employees are assigned an appropriate amount of work and an
appropriate amount of time to complete their work.
2. ORGANIZING

 Consists of motivating employees and influencing their behavior to achieve
organizational objectives.
 focuses on managing people, such as individual employees, teams and groups
rather than tasks.
 Though managers may direct team members by giving orders and directing to their
team, managers who are successful leaders usually connect with their employees
by using interpersonal skills to encourage, inspire and motivate team members to
perform to the best of their abilities.
 Managers can foster a positive working environment by identifying moments when
employees need encouragement or direction and using positive reinforcement to
give praise when employees have done their jobs well.
 Managers usually incorporate different leadership styles and change their
management style to adapt to different situations.
3. LEADING

Directing: The manager leads by deciding with little input from the
employee. This is an effective leadership style for new employees who
need a lot of initial direction and training.
Coaching: The manager is more receptive to input from employees.
They may pitch their ideas to employees to work cooperatively and
build trust with team members. This style of leadership is effective for
individuals who need managerial support to further develop their skills.
EXAMPLES OF SITUATIONAL
LEADERSHIP STYLES

 Supporting: The manager decides with team members but focuses more on
building relationships within the team. This style of leadership is effective for
employees who have fully developed skills but are sometimes inconsistent in their
performance.
 Delegating: The leader provides a minimum of guidance to employees and is
more concerned with the vision of the project than day-to-day operations. This
style of leadership is effective with employees able to work and perform tasks on
their own with little guidance. The leader can focus more on high-level goals than
on tasks.
EXAMPLES OF SITUATIONAL
LEADERSHIP STYLES

 The process of evaluating the execution of the plan and making
adjustments to ensure that the organizational goal is achieved.
 Managers perform tasks such as training employees as necessary
and managing deadlines.
 Managers monitor employees and evaluate the quality of their work.
They can conduct performance appraisals and give employees
feedback, providing positive remarks on what they are doing well and
suggestions for improvement. They may also offer pay raise
incentives to high-performing employees.
4. CONTROLLING

Budget adjustments- Managers monitor the budget and resources
to ensure that they are using the resources available and not going over
budget.
Staffing adjustments- Managers may need to make challenging
decisions such as whether to reassign an employee who produces low-
quality work to a different task or dismiss them from a project. They may
also need to add additional team members to meet an organizational
goal if they conclude that the team is understaffed.
Managers may need to make adjustments
such as:

HUMAN RESOURCE
MANAGEMENT

 The human resources department is headed by the
human resources director or manager who directly
reports to the general manager and is responsible for
the performance of his department.
 It’s all about attracting, selecting, orienting, training,
developing and evaluating the performance of an
organization’s most important resources, the human
ones.

To maximize the productivity of an organization by optimizing
the effectiveness of its employees.
The role of HRM practices is to manage the people within a
workplace to achieve the organization's mission and reinforce
the culture.
HR managers help recruit new professionals who have skills
necessary to further the company's goals as well as aid with
the training and development of current employees to meet
objectives.
PURPOSE OF HUMAN RESOURCE MANAGEMENT:

ACADEMIC THEORY
 The basic principle of the academic theory of human resource
management is that humans are not machines;
 The human resource management sector in any organization is that
sector that deals with ensuring that all the complainants relevant to all
staff issues are passed forward to be addressed.
 It is based on the notion that employees are ﬁrstly human, and
secondly should NOT be treated as a basic business resource. HRM
is also seen as an understanding of the human aspect of a company
and its strategic importance. HRM is seen a moving on from a simple
“personnel” approach (or was supposed to) because it is preventative
of potential problems.

A qualified HR manager needs strong written and verbal
communication skills to handle daily tasks.
SKILL MANAGEMENT
Communication

1. Organization
It’s difficult to manage the needs of employees and business
owners if you lack organizational skills. When an employee
visits the HR office with a question or concern, the manager
may not immediately know the answer.
SEVERAL EXAMPLES OF HR DUTIES THAT REQUIRE
EXCELLENT COMMUNICATION SKILLS:

2. Flexibility
HR management requires plenty of flexibility. Job duties vary
daily, and unexpected issues may arise at any time.

3. Negotiation
When an employee comes to HR management with an issue,
they often believe they’re right, and the other parties involved
are wrong.

4. Ethical Actions
Human resource management requires ethical actions that
preserve the integrity of all parties involved. However, that’s
tricky because HR issues often involve gray areas without clear
solutions.

5. Compassion
As an HR manager, it’s important to remember employees have
lives beyond the workplace. When an employee confides they
are taking time off of work, an HR manager shouldn’t judge or
interrogate them. An HR manager should also treat employees
fairly and respectfully.

LEADERSHIP

Leadership is a combination of natural abilities and the
organizational nurturing of the employees with those
skills.
They help reach strategic goals and objectives by
providing sophisticated and innovative leadership
techniques.
HR leaders are the mediators between upper
management and employees.

RECRUITMENT

Recruitment in HRM is a systematic process for hiring
talent.
 It starts with identifying, recruiting, screening, pre-
screening, selecting, and finally hiring the potentially
best candidate to fill the vacancies in a company.
Recruitment employee is extremely important in HR
management as it ensures that employees who wish to
enter into the organization.

COMMON ACCIDENT IN
THE PERFORMANCE OF
DUTIES AND
RESPONSIBILITIES IN THE
FOOD SERVICE

1. Cuts and loss of body parts
Due to ignorance in the use of scientific tools such as knife,
peeler, ice pick, can opener and time-saving devices such as
fruit blender, mixer, egg beater, pressure cooker and similar
kinds of equipment.
2. Burn
Due to lack of knowledge in the proper use of gas stove, oven,
oven toaster, microwave oven and turbo broiler.
COMMON ACCIDENTS ENCOUNTERED IN THE FOOD
SERVICE ESTABLISHMENT:

3. Scald
Happens when one is careless in handling food prepared in hot
liquid like: oil, syrup, soup and boiling water.
4. Explosion or fire
may occur when gas splinter is left opened, or kerosene,
gasoline is kept near the flammable area.

5. Loss of sight
May occur when workers are not knowledgeable in the use of
high pressures or heavy-duty steamer.
6. Fall/bumps
while walking in a hurry or not keeping in the right lane, carrying
heavy load of plates not properly stacked up, wearing high
heeled shoes, unlighted corners and hallways or fruit peelings
on the floor.

7. Food poisoning
Due to negligence on safety precautions regarding the proper
labeling of liquid and powdered ingredients. Usually, iodized
salt is mistaken for sugar, salt is for salitre, baking powder for a
baking soda.
Another cause of poisoning is the reheating of left-over food for
several times, or food on the counter left uncovered.

 Established policies regarding safety should be posted on bulletin
boards or near the worker’s place for everybody to see.
 Reporting and handling of accidents properly ill further help in
keeping injuries to a minimum, thus enhancing worker’s efficiency.
 Proper training of the workers/employees to perform well in the field
of food service industry. Thus, training for specific skills on safety will
result to productivity and effectiveness on the present job, putting
everybody on the right move, improving the employees’ attitude
toward his job, his supervisor, and the firm as whole.

1. Install guards in all drive ways, regardless of whether or
not the drives are out of the way.
2. Eliminate practical jokes.
3. Install guards or proper safety mechanism on moving parts
of machines.
4. Use proper equipment and tools at all times.
5. Properly install all ground electrical equipment.
6. Keeps hand off from any electrical device.
FOR FURTHER EFFICIENCY IN THE BUSINESS FIRM
SOME IMPORTANT RULES FOR SAFETY MUST BE
FOLLOWED:

7. Remove or fix any obstructions and slippery on the floor
8. Keep the equipment surroundings clean.
9. See that the operators and maintenance men are perfectly
familiar with operation and hazards of the machines that they
are working with.
10. Keep first aid equipment in proper condition.
11. Keep employees properly fit so that you may know their
limitations and quickness of reaction.
FOLLOWED:

12. Prohibit employees from carrying things in their pockets.
13. Never work on running equipment if work can be done
while the machine is shut off so much the better.
14. Post proper signs as guides observe safety guides while
working with equipment.
15. Wear the proper clothing and avoid using jewelry.
FOLLOWED:

IMPORTANCE OF
SAFETY SANITATION

 Safety and sanitation are essential in any catering department. Maintaining
sanitation in food business prevents customers from untoward incident like food
poisoning, infection, diarrhea, gastrointestinal diseases, excretory and other
related respiratory diseases as observed, the entry into the restaurant business is
couple with hazards, because the number of restaurants closing each year is
high compared with other businesses.
 The general rule is that for every ten (10) restaurants which opens for business in
a given month, five (5) closes their doors by the end of the year. At the end of five
(5) years, only two (2) of the original ten remain in business. This situation thus
not mean that the closed restaurants have gone into bankruptcy. The reasons
could be attributed to the reasons beyond the control of the owners such as
death, fires, accidents and other catastrophes.

 Both human and material resources can be protected and preserved if polices on
safety and sanitation are strictly followed. However, laxity on the part of the food
authority in the absolute implementation of policies regarding safety and
sanitation deterred the objective of keeping the industry to operate effectively.

1. Only ingredients of high sanitary quality should be used in the preparation of
food. When these ingredients are received, see to it that they are not contaminated
by rodents and insects or by careless handling. Store ingredients such as flour,
sugar and milk powder on elevated flat forms in a clean, dry place. Remember, too to
keep food protected and covered.
2. Use clean hands. A lavatory right in the kitchen encourages cleanliness and
eliminates hand washing at the pot and pen sink. Eliminate common towel and
common drinking cup, and with it the chance that infection maybe passed from
one person to another. Make clean hands the number one sanitation rule.
3. 3. Insist that employees wear clean, washable garments. “clothes”, it is the said
“make the man’’, but in the food business something more can be added – clean
clothes are important for safer and more healthful food.
Sanitary practices that should oblige the food service owners to implement in
the work area are the following:

4. Keep your building tight and cover holes to avoid entry of mice or rats. Repair
broken windows of at least 145F (60C).
5. Keep perishables products under refrigeration. Low temperatures discourage the
growth and multiplication of bacteria, which may contaminate and food speedily.
Maintain a temperature in your refrigerator below 50F. it is important to keep the
refrigerator clean.
6. Be very careful and particular in the preparation and handling of safe custard
fillings. If any custard is held over, it must be kept refrigerated. The best and safe
rules, however, is to reheat or pasteurize all custard, filled pastries and any food
products contain milk.

7. Take away the messiness of washing pans and hand tools. You can do this if
you will provide the following:
a. A big metal sink with two or three sections and large enough to accommodate
the equipment being used.
b. A good and continuous supply of hot running water.
c. Food supply of chemical cleaning powders especially intended for dish
washing.
8. Organize your cleaning routine. Thoroughly clean a piece of equipment daily.
Ex. Refrigerators today, dish drainers tomorrow, oven and gas stove next. Fresh dirt
covers off easily and quicker than old dirt, and keeps things up to standard. Always
remember, you are running a food plant, a place where cleanliness really counts.

VECTOR OF
DISEASES

Food contamination can occur when food has been wrongly
stored or when unclean hands or utensils have touched it.
When this food is eaten it causes food poisoning,
stomachache, vomiting and diarrhea are the usual symptoms.
This can develop within a period of one to thirty hours after
contaminated food has been eaten.
Every year, thousands of people are affected, with varying
severity of food poisoning. The numbers could be reduced
considerably if more time could be spent on how diseases
became the result of improper handling wherein vectors are
the carriers.

Lack of knowledge and vigilance can result in failure to alleviate
possibility of food poisoning; when it occurs, it could be due to
the following REASONS.
1. Insufficient knowledge of the standards of hygiene
necessary to maintain healthy condition in the food service
institution.
2. Failure to maintain these standards
3. Negligence, carelessness and laziness
4. Trying to finish a task too quickly
5. Accidents
6. Failure to clean equipment properly to maintain cleanliness.

1. Attend the physical health of the servers.
2. Maintain of a high standard of personal hygiene.
3. Protect of food served from vermin, such as mice, rats, flies, cockroaches,
weevils etc.
4. See to it that all cleaning equipment, etc. is kept clean and in proper order.
Old polished clothes must be washed and discarded.
5. Correct washing, rinsing and sterilizing methods of crockery, cutlery, glass, pots
and pans.
6. Use detergent in correct quantities. Remember that excessive use of detergent
can become toxic.
7. Maintain the correct rinse procedure and correct control of temperature.
8. Store food at correct temperature.
9. Know of different foods and particularly the way in which they should be treated.
The following are standards that must be maintained if the risk of food
poisoning threatens the business and its customers:

Food spoiled is caused by dirt and bacteria transferred to food by these vectors
namely; FLIES, RATS, ROACHES, AND MAN.
Food establishment should pay much to control the spread of contamination by
these insects once or twice a year.
Take note that flies, rats, roaches and man can freely move in any area of the food
service establishments. These vectors contacted germs and bacteria along
passages, canals, open drainage system, public or private comfort rooms, garbage
cans and other waste disposal. These will be transferred to food and this food
contaminates human beings. Food, as the contact point of bacteria contaminates any
mortal living creature.
There are four (4) major offenders in the spread of contamination in the food
establishment.

1. Flies. These are vectors which spit out saliva of germs and crushed out worms on
the food it has contacted. Based on the actual observation, the germs they spit
develop into a dangerous worm after several hours. When this food contaminated
with germs is eaten, it caused disease or stomach disturbance called cholera or
gastro-enteritis. This disease is manifested by worms, nausea, which when
unattended it becomes fatal or might lead to death.
How can these problems be avoided?
a. Disinfect all garbage areas, toilets, laboratories, storage areas, work areas
and spray all breeding areas.
b. All garbage cans should be lined with black plastic bag ready for disposal to
garbage collectors.
How these vectors can be controlled in and around the establishments:

c. Garbage cans must be tightly covered and emptied regularly.
d. Keep flies out the building. All doors and windows should have screens, tightly
fit and self-closing.
e. Fumigate the building or workplace. This should be done yearly.
2. Roaches. Cockroaches according to research, multiply faster when sprayed by a
known chemical and that make them to produce eggs rapidly through the
substance present in it.
They feed on fungi and on plant and animal remains and also come indoors to feed
exposed food, book binding and even on wood. They breed on dark corners, cruises,
wet floorings, in damp cellars and rubbish. Some species of roaches spit brownish,
foul-smelling liquid which contaminates food and anything it touches.
How these vectors can be controlled in and around the establishments:

How do we control and eradicate these vectors?
1. Store food in covered containers.
2. Spray all damp places with insecticides.
3. Clean all areas that have humid temperature and air them as often as
possible.
4. Remove all junks that might invite habitat for roaches.
5. Apply approved insecticides.
6. Ask the service of the reliable, competent and professional exterminators.

3. Rats. They are identified for numerous species of rodents belonging to many
different families.
Diseases caused by rats affecting human beings through
contaminated food:
• Food poisoning and food infection. This disease is transmitted
through contamination of food with waste matter from either rats or mice.
• Weil disease (leptospirosis). The organism that causes this
disease can be found in the urine of infected rats.
• Rat bite fever. The method of transmission is from the bite of an
infected rat.

• Trichinosis. An infection caused by eating half cooked food
obtained from infected hogs. As scavengers, rats eat infected rat.
1. Bubonic Plague. Like typhus fever, bubonic plague is transmitted
by the bite of rats or rat flea. Symptoms include fever, chills and
enlarged, painful lymph nodes (babies), particularly in the groin. In its
black form, hemorrhages turn black. The antibiotics tetra cyclin and
streptomycin as well as rat control and sanitation will greatly reduce the
mortality rate.
2. Endemic typhus fever. A disease whose source originated from
infected rats and is transmitted to man by rat fleas.

1. Certified Pesticides Applicator. A licensed person trained to handle
pesticides.
2. Certified Pest Exterminator. A licensed applicator who supervises
the application of pesticides for pest extermination work.
3. Certified Fumigators. A certified and licensed pest exterminator
who applies or supervises the application of several or restricted use of
pesticides.
4. Service Technicians. Work under the supervision and responsibility
of a certified pest applicator.

CLEANLINESS AND
ORDERLINESS IN
THE CAFETERIA

 Cafeteria is the only place where students and teachers gather every
day to eat their meals and catch up with each other and discuss
school activities.
THE SCHOOL CAFETERIA IS COMPOSED OF THE FOLLOWING
PARTS NAMELY:
Dining area. The biggest part of the cafeteria is this area. This area
accommodates the entire population of the school from students down to
the ancillary services. Students who eat their packed lunch are given
particular corner while those who buy their meals are also seated in
another area.

Qualities of an Ideal Dining Area:
1. It has enough number of chairs and tables equally situated not to close nor
too far from each other to facilitate the active movement of patrons.
2. Chairs and tables are straightly aligned allowing convenience on the part of
the canteen helpers to clean, sanitize, arrange and supervise the discipline of the
students.
3. Floor is regularly scrubbed and mapped with clean rags.
4. Corners must be free from unsightly decorations to avoid the thrive of
mosquitoes, flies and roaches.
5. Walls are structured with helpful information regarding good nutrition and
latest trend and technology in food preparation.
6. Décor and hangers must compose of live plants, preferably vegetables and
herbs.
7. Cleaning tools such as soft brooms, stick brooms, floor map must not be
found anywhere in the dining area. It must have definite place for keeping.

Counters separate the dining area from the work centers or kitchen. Counters
cafeteria is a particular place provided in receiving and transacting a business.
Although this area is limited only to displays of cooked food and resale,
arrangements of these materials must show orderliness, neatness and an
atmosphere of a “come on” among the cafeteria customers. Cooked foods are
classified from sandwiches, juices, cakes, pastries, noodles etc.
The use of clean and clear glass display cabinets is much better rather than using a
plain counter. Each food is identified with the same of the recipe and tag price. Food
on display must be protected with screened cover to prevent contamination.
To attract customers, proper blending of colors of different recipes must be taken
care of. Counters must be wiped off with clean, sanitized soft towel. Spills of food
must be avoided in order not to attract flies and roaches.

Work Centers
Food Preparation Area. This area is use for the cutting, chopping,
measuring of ingredients and where cooking is done. This is found at the
center of the work area with a rectangular table and spacious table tops.
Cooking Area. This place is furnished with gas stove, heavy duty oven,
fryers, broilers etc. from the food preparation area are prepared raw food
is cooked at this center. This portion of the cafeteria is regularly checked
by health officers, to see to it that all food courses are prepared and
cooked according to the standard of the City Health Services.
No decorations are required much in this area, except that tools and
cooking equipment are sanitized and orderly kept in their proper places.
Sets of Fire Extinguishers are a must to prevent unexpected accident
that will damage the life of service employee.

Stock Room. An area where maximum care is given to protect the raw
materials from wastage due to insect bites, spoilage spills, inaccurate
recording, losses due to negligence in receiving and releasing. Tools
and equipment are also stored in this place.
How can one maintain the cleanliness and orderliness of this area?
1. Checking of the supplies, food or tools regularly.
2. Inventory of the items must be checked by the cafeteria teachers or whoever is in charge of this area.
3. Assign specially trained personnel who will handle the responsibility of maintaining and keeping this
premise. This person must be guided with the rules and regulations such as:
• No. of stocks on hand
• Type of stocks
• Condition of stocks
• Newly received stocks
• Spoiled stocks
• Condemned etc.
The area must be air conditioned or at least provided with proper light and air. An accepted type of stock
preservative is best to use every time to prevent stock spoilage.

PERSONAL HYGIENE

Hygiene is a series of practices performed to
preserve health. According to the World Health
Organization (WHO), Hygiene refers to
conditions and practices that help to maintain
health and prevent the spread of diseases.
HYGIENE

PERSONAL HYGIENE
Personal hygiene refers to maintaining the
body's cleanliness. Hygiene activities can be
grouped into the following: home and everyday
hygiene, personal hygiene, medical hygiene,
sleep hygiene and food hygiene.

Personal Hygiene Checklist: 11
Things To Do Everyday
1. Wash Your Hands Often
Reduce the spread of germs when you wash your hands. Make sure you
clean your hands before and after you eat. Washing your hands before
eating will prevent the spread of bacteria.Wash your hands after the
washroom and if you come into contact with someone who’s sick.To get the
right results, wash your hands for a certain period. Wet your hands and
apply the soap. Generate a lather by rubbing your hands together. Scrub for
20 seconds, and then rinse your hands.Keep an alcohol-based sanitizing
gel handy if water and soap aren’t available.

2. Wash Daily
Showering will eliminate dirt and dead skin cells
on your body, helping to reduce the spread of
disease.Make sure you shower after exercising.
A three to four minute shower should be fine.

3. Brush Your Teeth Morning And Night
Floss and brush your teeth daily. Brushing will lower the number of bacteria in your
mouth, leading to gum disease and tooth decay. Flossing will help your gums remain
strong and healthy.
Unhealthy gums will cause your teeth to loosen, making it difficult to eat and chew. To
keep a healthy smile, visit your dentist twice a year for a cleaning and checkup.
Try to avoid eating acidic and sugary foods or eat these foods in moderation. These
types of food can cause cavities and wear away at your enamel.
After you eat these foods, make sure you rinse your mouth with water before brushing
your teeth.

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4. Get Dental Work Done
If you want to fix your teeth, consider getting some orthodontic work
done. You might feel a bit self-conscious about your smile.
See if your health insurance will cover braces. Orthodontic care can also
help prevent future injuries from protruding teeth. You’ll find you have an
easier time cleaning, brushing, and flossing your teeth.People who have
braces tend to have a reduction in periodontal disease and cavities. You
will also lower the risk of chipping and grinding your teeth.

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5. Trim Your Nails
Trim your nails, so you reduce the risk of
infected nail beds or hangnails. Use moisturizing
hand cream and cuticle oil to protect your
hands.
Keeping your toenails clean will lower the
chances of contracting athlete’s foot.

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6. Wash Your Clothes Daily
After you wear your clothes, make sure you wash
them with a fragrant detergent. Dry the clothing
right away after the washing machine finishes the
cycle.
Dirty clothing can hold onto bacteria that lead to
skin irritations and body odor.

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7. Cover Your Mouth
If you sneeze or cough, try to cover your mouth. This
way, you won’t spread germs to people around you.
Carry a hand sanitizer so you can wash your hands
afterward. Keep a packet of tissues in your bag.
Learn about how and when to use palmpalm hand
sanitizer.

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8. Go See Your Doctor
Maintaining healthcare appointments will help you
catch illnesses early and infections. Stick to
regular healthcare appointments so you can stay
on track.

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9. Use Deodorant And Antiperspirant
What you consume can affect how your body smells. Sweat is the leading
cause of an unpleasant body odor.Deodorant will protect against the odor,
and antiperspirant will protect against odor and sweat. If you want to avoid
underarm wetness, use antiperspirant because it controls sweat.
After you’re done showering and dry off, use your deodorant and
antiperspirant right away. Keep an extra few sticks of both in your bag.

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10. Use Quality Razors
If you do shave, try to shave in the right direction and use quality razors. Go to your
local pharmacy to find a razor with multi-blades. Multi-blades make the shaving
process efficient.
Before you shave, clean the area you’re shaving. You’ll get rid of any excess dead
skin cells. Don’t shave when your skin is dry. Use a layer of shaving cream and let it
sit for two minutes.
Next, shave in the direction that the hair grows. If you end up shaving in the wrong
direction, you could cut yourself or cause inflammation.

Insert Title Here
11. Wash Your Face Twice Daily
Other than washing your body, you’ll also need to pay special attention to your face.
Washing your face will remove the build-up of oil, debris, and dirt.If you don’t wash your
face often, your facial skin will get dehydrated, leading to wrinkly and rough skin.You’ll
want to get the right facial cleanser that matches your skin. Try a few different cleansers
until you find the one that works best with your skin type.Don’t use cleansers that have a
high alcohol content if you have dry skin. Use one with a lower-pH if you tend to have oily
skin.
If you notice your skin is sensitive, don’t pick up a cleanser with preservatives and
fragrances.
After you’ve washed your face, use a light moisturizer before applying makeup or other
creams.

Checklist for Personal Hygiene Practices of Food-handlers
Uniforms, aprons (or clothes) should be clean at the beginning of a work shift
Wear a hair restraint (hat or hairnet)
Keep fingernails short and clean
Avoid touching nose, mouth, hair and skin during food preparation
Do not smoke in food premises
Do not cough or sneeze directly onto food. Wash hands after coughing or
sneezing
Wash your hands after blowing your nose
Avoid wearing jewelry while handling and preparing food
Avoid using strong perfumes/after shaves
Do not wear uniforms or aprons outside the food preparation area
BASIC REQUIREMENTS OF A FOOD SAFETY PLAN

Cover all wounds or cuts on hands or arms completely with bright-colored
waterproof wound strip
Wear disposable gloves if there is a wound on the hand. Change both gloves
and wound strip regularly
Food handlers to be free from any illnesses such as gastro or the flu
Cease work and report to the manager while ill
Hands must be washed before:
Working
Handling food and utensils
Hands must be washed after:
Using the toilet
Handling raw food
Coughing, sneezing, eating, drinking or smoking

Licking finger
Every break
Touching pimples or sores
Handling waste
Carrying out cleaning duties
Changing soiled clothes
Touching ears, nose, hair, mouth, or other bare body parts
Handling animals
Any other unhygienic practice

BASIC PRINCIPLES OF
DESIGN AND LAY - OUT

Design is a purposeful arrangement of the elements in a creative work
or process. Design is evident in the fine arts, industrial arts,
engineering, architecture and in systems and process.
Design in system and process refers to the over-all plan on how space
is utilized and coordinated with movement in order to achieve a
purpose.
Design as applied in the kitchen lay-out, refers to the size, shape, style
and relation of this area to various parts of the building where lay-out
refers respectively to the detailed arrangement of the various areas
within the food service and the location of the facilities in this area.

1.Find out space allowances. The approximate space of the kitchen will be
dependent upon the size of the entire dining room. Normally, the kitchen is one
fourth of the size dining. The kitchen promotes the spaces for work centers namely:
a. Receiving and trash rooms
b. Dry storage
c. Refrigerator storage
d. Pre-preparation sinks table
e. Cooking area
f. Baking area
g. Pot and dishwashing
h. Salad making
A kitchen to be functional observes the following principles of
design and lay-out.

2.Arrange work centers within easy access of the workers.
The different work centers, as stated in the number one
principle are located strategically without exhausting the
workers. Carefully planned work centers should neither caused
stress and confusions and delays of service during rush hours,
as these occasions could possibly result to major kitchen
accident.
design and lay-out.

3.Plan a design for safety and sanitation of the basic
requirement in running a food service business is the safety
and sanitation of the area, workers, personnel and the food
served to the customer. Safety and sanitation of the
establishments cannot be taken for granted the institutions
primary concern should not focus mainly on its earnings, but it
has to be divided into the advantages of the customers.
design and lay-out.

5 BASIC KITCHEN
DESIGN
1..
ONE-WALL / STRAIGHT KITCHEN

 Easy movement
Does not encourage too much used of
kitchen area
Space saving thus simplicity and orderly
arrangement of work centers
Because of orderliness it eliminates
unexpected accident
Disadvantage
 Does not provide enough counter or storage
space

5 BASIC KITCHEN
DESIGN
2..
L – SHAPE KITCHEN

Eliminates the monotonous
movement of going back
and forth like on one wall.

5 BASIC KITCHEN
DESIGN
3..
ISLAND / PENINSULA KITCHEN

Prefer of most schools because of the following:
a. Work centers are carefully plan which combines one – wall
and L
– shape
b. Activities are merge at the center through the use of multi –
purpose table at the center and the cooking area could either be
a part of a multi – purpose
c. Arrangement places the equipment across a board taking up
by
work tables and traffic aisles.
d. Since arrangement of centers is so close to each other time
and
energy in food preparation can be save
e. Used by dormitories, hotels, hospitals and giant offices.

5 BASIC KITCHEN
DESIGN
4..
U – SHAPE KITCHEN

 Has an elegant spacious structures of three
adjoining walls
 Consist continuous arrangement of appliances
and cabinets
 Provides smooth traffic flow and work pattern-
Usually has shortest walking distance between or
along appliances or work centers
DISADVANTAGE
 If all kitchen crew move into work areas bumping
each other is most likely to happen.

5 BASIC KITCHEN
DESIGN
5..
CORRIDOR KITCHEN

Seldom used in big institutions such
as schools and hotels
Approaches with cabinets and
counter space arrange between two
walls
Area is long and narrow.

IMPORTANCE OF NOISE
CONTROL

One of the many causes of failures that happen in food
establishments is brought about by the workers confusions,
conflicts, human errors in handling and operating kitchen tools
and equipment. These failures could eventually lead to loss of
lives and property. How these things occur, is based on
observations and some researchers conducted to see the effect
of noise to the psychological stability of individual.
A person who is exposed daily to a loud noise is more likely to
become violent, has less self-control, irritable, confused, lack of
concentration on the tasks assigned to him/her.

Similarly in a noisy environment, such as busy kitchen of school
cafeteria and other related food industry, the effect of noise is
damaging to the health of the workers.
A worker who is sick may not immediately function well and, in
such case, the efficiency of the service is extremely affected.

1. Silence in work area facilitates smooth flow of work.
2. Work is done easily if workers are concentrated on their
work.
3. Directions as well as work instructions from cases or
pertaining to systems procedures are easily followed.
4. Dissemination of information pertaining to the business
clearly reached the persons concerned.
5. There is a feeling of relaxed mood if workers are moving
on performing their responsibilities.
ADVANTAGES OF NOISE IN A WORK AREA IS CONTROLLED

6. Errors are prevented if the work area is peaceful and
orderly.
7. Harmonious relationship is developed because every
worker understands each other very well. Less noise, less
barriers.
8. Accidents are prevented if silence is maintained in the
work premises.
ADVANTAGES OF NOISE IN A WORK AREA IS CONTROLLED

CUSTOMER RELATION

CUSTOMER RELATION
Customer satisfaction depends on the extent by which their needs and
expectations are met by the service personnel. Aside from the physical
needs like food, beverage, accommodation and entertainment,
customers have ego needs that require attention and recognition.
There are customers who are difficult to please, those who tend to gain
attention through negative gestures and comments. It is a must
therefore that the personnel who gets in contact with them should be
knowledgeable, and tactful to properly handle them. Otherwise, the
said customers can make things unpleasant for the establishment.

CUSTOMER RELATION
EXAMPLE
Sending out a thank you when a customer makes a purchase.
Upsell or cross-sell a client if they purchase a particular product.
Offering a birthday greeting with a promo code.
Sending a discount to a customer that hasn't made a purchase
recently.

TEN COMMANDMENTS OF
CUSTOMER RELATION
The customer is the most important person in the business.
The customer is not dependent on us, we are dependent on them.
The customer is not on interruption of our work but the purpose of it.
The customer does an honor when calling us.
The customer is not an outsider, it is our guest.
1
2
3
4
5

TEN COMMANDMENTS OF
CUSTOMER RELATION
The customer is not statistics but flesh and blood.
The customer is not someone to argue with wits.
The customer is one who bring us wants.
The customer is deserving of the most courteous and attentive
treatment we can provide.
The customers have the right to expect an employee
to present neat
and clean appearance.
6
7
8
9
10

BRAND PERSONALIZED
SERVICE

BRAND PERSONALIZED
SERVICE
Customers judge a food service establishment not only the quality of food
offered to them, but also by the quality of services accorded to them. Our
personnel reflect the image of the company by the way they carry
themselves, the way they talk, and the way they deal with the customers.
They must therefore conduct themselves in a professional manner in
compliance with service standards to really create a good impression.
These can be attained through the procedural and the personal
dimensions of service.

For procedural dimension, there are
nine elements that can be
considered:
1. Timeliness – refers to the length of time service is delivered to the guest. The
customer expects prompt attention and response to his/her concerns. He expects
fast and efficient service.
2. Convenience – refers to ensuring guests’ comfort and convenience especially if
they have to wait for a seat or for their orders.
3. Smooth and organized flow of service – refers to the efficient, smooth and
organized flow of operations. This also involves ensuring proper coordination and
communication among the work units.
4. Anticipation – refers to a system or procedure that will enable the service
personnel to foresee what the customer wants and what he needs to make the
experience a pleasurable and comfortable one.
5. Communication – refers to efficient internal and external communication
among those in the work units as well as the guests.

For procedural dimension, there are
nine elements that can be
considered:
6. Feedback mechanism – refers to having a system to gather feedback
regarding guests’ concerns, whether negative or positive, to guide the
management in improving its service.
7. Problem solving mechanism – refers to devising a system to identify and
resolve problems that may arise effectively at the shortest time possible.
8. Monitoring of service – refers to consistent monitoring of food production and
the delivery of service based on standards and performance targets.
9. Professionalism – refers to delivery of service in compliance with customer
requirements, in a manner that conforms with professional standards.
Personalized Dimension In line with the personal dimension of service, this concerns
rendering personalized service to the guest making him feel important. The service
personnel should attend to customers’ needs with utmost courtesy, graciousness, and
politeness.

The following reflect warmth and
graciousness.
1. Personalized service – refers to rendering prompt and personalized response
to guests’ needs and requests.
2. Enthusiasm – refers to rendering customer service with enthusiasm and
eagerness as reflected in their facial expression and vitality.
3. Respect – refers to the respect accorded a guest in terms of speech and action
and avoiding any incident that may hurt the customer’s feelings or ego.
4. Body language – refers to the body movements and facial expressions
demonstrated by the service personnel as he renders service to the guest.
5. Open-mindedness – refers to the staff being receptive and open to customer
feedback especially those who need correction and immediate attention.
6. Need satisfaction – refers to responding to the needs of customers.
7. Attentiveness – refers to the prompt attention given to the customer with
undivided attention.

PERSONAL QUALITIES
OF A LEADER

Good Personality
Intelligence
Emotional Intelligence
Expertise and
Experience
Interest

BASIC QUALITIES OF A
LEADER
1.Good communication skill
2.Honesty – as the no. 1 required attitude in any industry
Trust – Behavior
Patience – for work
3. Visionary outlook
4. Selecting a good team
5. Action speaks louder than words
6. Ability to motivate people around
7. Consistency
8. Ability to stand against critics
• Technical side – Leadership
- Manager – person to manage
- Management – form of action as a person, manner of action
• People side
- Lead – 1. to guide, to conduct and showing the way/ giving direction
2. Giving an attention
- satisfaction - influence
- Leader – could influence
- person that leads
- a reference person

Chapter 1
Test your knowledge on the principles of organization and management.
What are the functions of management?
Which principle of organization facilitates the assignment of people according to their abilities and fields of specialization?
Describe the characteristics of a proactive manager.
What is the ultimate goal of total quality management?
Chapter 2
Test your knowledge in human resource development.
What are the other terms used to mean personnel management?
Name the two components of a job analysis.
Writing the job description and specification is the first step in recruiting, hiring and placing personnel in positions in the
organizational structure. Mention the other eleven steps sequentially.
Why should you prefer a salary over wage?
What do you know of theories X, Y and Z?
Explain your answer if you agree or disagree on the finding presented by Professor Fielder in his book: A Theory of
Leadership Effectiveness, “The key to effective or supervision is flexibility of leadership method to suit the situation and the
work group expectations.”
Chapter 3
Test your knowledge in leadership.
According to French and Raven there are 5 kinds of power, knowing yourself personally which do think among those 5 is
the type of power that you possess?
Which do you think is the most advisable type of power that a leader must practice?
Knowing the basic qualities of a leader that must not change, explain briefly each qualities why is it important in becoming
a good leader?
Seeing yourself 5 – 10 years from now do you think you will become a leader? If YES, what kind of leader might be you
and if NOT what do you think are the reasons that hinders you of becoming a leader?

Basic requirements of a Food
Safety Plan
Checklist for Personal Hygiene
Practices of Food-handlers

Uniforms, aprons (or
clothes) should be clean at
the beginning of a work shift
Wear a hair restraint (hat
or hairnet)
Keep fingernails short and
clean
Avoid touching nose,
mouth, hair and skin during
food preparation
Do not smoke in food
premises
Do not cough or sneeze directly
onto food. Wash hands after
coughing or sneezing
Wash your hands after
blowing your nose
Avoid wearing jewelry while
handling and preparing food
Avoid using strong
perfumes/after shaves
Do not wear uniforms or
aprons outside the food
preparation area
Hands must be washed
after:
Using the toilet
Touching ears, nose, hair,
mouth, or other bare body
parts

TAKING TO CUSTOMER’S
SITUATION

The personnel who receive the complaints
should know how to react in a manner that he will
not antagonize the guest. Here are some pointers
to handle customer complaints.

1.Never argue with customers. You might win the argument but
will lose a customer. Listen attentively to his complaint and
avoid interrupting or being defensive right away.
2.For faulty service (for the guest), apologize and promptly
correct the situation.
3.Maintain your composure even if the customer is already
shouting.
4.Welcome the complaint because this will give you the
opportunity to improve the operation. Take it as advice and
express your appreciation for bringing the matter to your
attention and assure action.

5.If the complaint concerns food, offer to change or substitute.
If cold or uncooked, offer to reheat. If spoiled, offer to change
and do not charge.
6.If the guest is still upset, call for the supervisor to handle his
complaint.
7.Take appropriate action immediately and assure the guest
that his concern will be addressed and that a corrective action
will be done. It is the responsibility of the company to make the
guest’s experience pleasurable and satisfying through good
food, good portioning, good service and clean and comfortable
facilities.

RECOMMENDATION AND
QUALITY SERVICE

Quality service to the customers
Make customer feel
comfortable
Keeping them informed
Thank them
Show immediate action and
solution
Listen to feedbacks
Creating a VIP list
Give Respect

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