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Management Process. Also, I Will Give A Creative Writing

¶ … management process. Also, I will give a personal example of how I would incorporate that task into my ideal position of a food service manager. Lawn (2013) suggested that the food service industry should be an important market to make significant gains in the near future. He reported that "foodservice in business and industry has recovered from the recessions doldrums and performed and should also grow significantly in 2013. " This exercise is practical examination of this industry and how management processes can make real and effective changes towards an organization's performance. Planning

Planning is very important part of the management process. It is the basis of which all of the other steps grow from. Planning means to have a long-term goal or objective. With that objective in mind, plans should be systems of action that support the organization reaching those goals. Planning should be customized to meet the unique needs that the organization experiences.

As a food service manager planning would incorporate many different elements. Managers must delegate some of the planning out in many cases. Staffing, ordering supplies and hospitality awareness issues take up a lot of resources and time. Shrewd and clever planning allows the...

Organizing is physically arranging whatever resources the company may possess in order to support the centering strategy. Organizing breathes life into ideas and puts them into motion and practical value.
As a food service manager, organizing is a very important part of the management process. Kitchens do not operate very well unless they are organized. Team members need to know where thing are in a hurry. In this industry, time is money, and disorganization will certainly eat into profits and make the manager's job that much more difficult.

Evaluating

Evaluating is an important process step. It is unique because this step requires its user to step back and use a different part of their intellect. Evaluating requires managers to use their imagination and project future behavior based on past events. This is more difficult than it appears. There are many different…

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Works Cited

Lawn, J. (2013). FM 2013 Foodservice Market Outlook. Food Management, 11 Feb 2013. Retrieved from http://food-management.com/colleges-amp-universities/fm-2013- foodservice-market-outlook

United States Department of Labor. Occupational Outlook Handbook. "Food Service Managers." Viewed 14 Mar 2013. Retrieved from http://www.bls.gov/ooh/management/food-service- managers.htm

Vasilion, L. (2005). Emerging Trends in Food Service. Dietary Manager, October 2005. Retrieved from http://www.anfponline.org/Publications/articles/2005_10_074Trends.pdf
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