Define management. Explain Fayol's principles of management with examples from a food service unit.
How to lay out the answer. Follow the frame, then write it in your own words.
1 · Open in two lines. Management is the process of planning, organising, directing and controlling resources to reach goals. Henri Fayol, the father of modern management, gave 14 principles in 1916.
2 · Give two definitions. Fayol: to forecast and plan, organise, command, co-ordinate and control. Koontz: getting things done through and with people.
3 · Principles 1 to 5.
Division of work; authority and responsibility.
Discipline; unity of command; unity of direction.
4 · Principles 6 to 10.
Subordination of individual interest; remuneration.
Centralisation; scalar chain (gang plank); order.
5 · Principles 11 to 14.
Equity; stability of tenure.
Initiative; esprit de corps.
6 · In a real kitchen. Give each principle a kitchen example, e.g. one cook, one boss, so therapeutic diets are not mixed up.
7 · Close in one line. Fayol's principles are flexible guides, not rigid rules, and suit every food service unit.
Scoring tip: A three-column table (principle, meaning, kitchen example) is the fastest way to write all 14 and earns full marks if complete.
