Explain the functions of management with examples from a food service institution.

1. 1 · Open in two lines. Management works through a set of linked functions. Luther Gulick, with Lyndall Urwick, summed them up in 1937 as POSDCORB.
2. 2 · Draw the management cycle. [Cycle: Planning → Organising → Staffing → Directing → Controlling → back to Planning, with Goals in the centre]
3. 3 · Planning, organising, staffing. Menus and purchase plans; sections and authority; recruiting and training cooks.
4. 4 · Directing and co-ordinating. Briefings and diet orders; kitchen, wards and dietitian keep the same timings.
5. 5 · Reporting and budgeting. Diet census and food cost reports; monthly food budget per head.
6. 6 · Other lists. Fayol: plan, organise, command, co-ordinate, control. Koontz and O'Donnell: plan, organise, staff, direct, control.
7. 7 · In a real kitchen. Each function is supported by a tool: organisation chart, job description, job specification, work schedule.
8. 8 · Close in one line. The functions form a continuous cycle; results of control feed the next plan.

Scoring tip: Write the seven letters down the margin and fill one line for each; credit Gulick and Urwick, not Fayol, for POSDCORB.