CLASSIFICATION-Of-THEORIES-MANAGEMENT.pptx

Classification of theories and management

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

2. 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. 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.

4. 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

5. 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

6. 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.

7. 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.

8. FUNCTION OF MANAGEMENT Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

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

10. 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

11. 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

12. 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.  U sually has a long timeframe of three years or more. SEVERAL APPROACHES TO PLANNING

13. 2. TACTICAL PLANNING It is usually carried out by an organization’s middle management. U sually 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. SEVERAL APPROACHES TO PLANNING

14. 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. SEVERAL APPROACHES TO PLANNING

15. 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. M anagers 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

16. C onsists 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

17. 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

18. 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

19. T he process of evaluating the execution of the plan and making adjustments to ensure that the organizational goal is achieved. M anagers 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

20. 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:

21. HUMAN RESOURCE MANAGEMENT Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

22. 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.  

23. 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:

24. 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.  

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

26. 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:

27. 2 . Flexibility HR management requires plenty of flexibility. Job duties vary daily, and unexpected issues may arise at any time.   SEVERAL EXAMPLES OF HR DUTIES THAT REQUIRE EXCELLENT COMMUNICATION SKILLS:

28. 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. SEVERAL EXAMPLES OF HR DUTIES THAT REQUIRE EXCELLENT COMMUNICATION SKILLS:

29. 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. SEVERAL EXAMPLES OF HR DUTIES THAT REQUIRE EXCELLENT COMMUNICATION SKILLS:

30. 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. SEVERAL EXAMPLES OF HR DUTIES THAT REQUIRE EXCELLENT COMMUNICATION SKILLS:

31. LEADERSHIP Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

32. 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.

33. RECRUITMENT Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

34. 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.

35. COMMON ACCIDENT IN THE PERFORMANCE OF DUTIES AND RESPONSIBILITIES IN THE FOOD SERVICE Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

36. 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:

37. 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. COMMON ACCIDENTS ENCOUNTERED IN THE FOOD SERVICE ESTABLISHMENT:

38. 5. Loss of sight M ay 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. COMMON ACCIDENTS ENCOUNTERED IN THE FOOD SERVICE ESTABLISHMENT:

39. 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. COMMON ACCIDENTS ENCOUNTERED IN THE FOOD SERVICE ESTABLISHMENT:

40. 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. P roper 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.

41. 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:

42. 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. FOR FURTHER EFFICIENCY IN THE BUSINESS FIRM SOME IMPORTANT RULES FOR SAFETY MUST BE FOLLOWED:

43. 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. FOR FURTHER EFFICIENCY IN THE BUSINESS FIRM SOME IMPORTANT RULES FOR SAFETY MUST BE FOLLOWED:

44. IMPORTANCE OF SAFETY SANITATION Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

45. 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.

46. 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.

47. 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. 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. 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:

48. 4. Keep your building tight and cover holes to avoid entry of mice or rats. Repair broken windows of at least 145F (60C). 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. Sanitary practices that should oblige the food service owners to implement in the work area are the following:

49. 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. Sanitary practices that should oblige the food service owners to implement in the work area are the following:

50. VECTOR OF DISEASES Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

51. 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.

52. 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 Negligence, carelessness and laziness Trying to finish a task too quickly Accidents Failure to clean equipment properly to maintain cleanliness.

53. 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. Correct washing, rinsing and sterilizing methods of crockery, cutlery, glass, pots and pans. Use detergent in correct quantities. Remember that excessive use of detergent can become toxic. Maintain the correct rinse procedure and correct control of temperature. Store food at correct temperature. 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:

54. 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.

55. 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. H ow these vectors can be controlled in and around the establishments:

56. 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. Fumigate the building or workplace. This should be done yearly. 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. H ow these vectors can be controlled in and around the establishments:

57. 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. Ask the service of the reliable, competent and professional exterminators .

58. 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.

59. • 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.

60. 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. Service Technicians. Work under the supervision and responsibility of a certified pest applicator.

61. CLEANLINESS AND ORDERLINESS IN THE CAFETERIA Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

62. 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.

63. 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.

64. 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.

65. 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.

66. 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.

67. PERSONAL HYGIENE Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

68. 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

69. 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 . 

70. 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.  

71. Personal Hygiene Checklist: 11 Things To Do Everyday 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.

72. Personal Hygiene Checklist: 11 Things To Do Everyday 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.

73. Insert Title Here Personal Hygiene Checklist: 11 Things To Do Everyday 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.

74. Insert Title Here Personal Hygiene Checklist: 11 Things To Do Everyday 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.

75. Insert Title Here Personal Hygiene Checklist: 11 Things To Do Everyday 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.

76. Insert Title Here Personal Hygiene Checklist: 11 Things To Do Everyday 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.

77. Insert Title Here Personal Hygiene Checklist: 11 Things To Do Everyday 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.

78. Insert Title Here Personal Hygiene Checklist: 11 Things To Do Everyday 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.

79. Insert Title Here Personal Hygiene Checklist: 11 Things To Do Everyday 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.

80. Insert Title Here Personal Hygiene Checklist: 11 Things To Do Everyday 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.

81. 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

82.  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 BASIC REQUIREMENTS OF A FOOD SAFETY PLAN

83.   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 REQUIREMENTS OF A FOOD SAFETY PLAN

84. BASIC PRINCIPLES OF DESIGN AND LAY - OUT Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

85. 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.

86. 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.

87. 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. A kitchen to be functional observes the following principles of design and lay-out.

88. 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. A kitchen to be functional observes the following principles of design and lay-out.

89. 5 BASIC KITCHEN DESIGN 1. . ONE-WALL / STRAIGHT KITCHEN

90. 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

91. 5 BASIC KITCHEN DESIGN 2 . . L – SHAPE KITCHEN

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

93. 5 BASIC KITCHEN DESIGN 3 . . ISLAND / PENINSULA KITCHEN

94. 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.

95. 5 BASIC KITCHEN DESIGN 4 . . U – SHAPE KITCHEN

96. 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.

97. 5 BASIC KITCHEN DESIGN 5 . . CORRIDOR KITCHEN

98. 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.

99. IMPORTANCE OF NOISE CONTROL Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

100. 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.

101. 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.

102. 1. Silence in work area facilitates smooth flow of work. 2. Work is done easily if workers are concentrated on their work. Directions as well as work instructions from cases or pertaining to systems procedures are easily followed. 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

103. 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

104. CUSTOMER RELATION Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

105. 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.

106. 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.

107. 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

108. 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

109. BRAND PERSONALIZED SERVICE Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

110. 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.

111. 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.

112. 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.

113. 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.

114. PERSONAL QUALITIES OF A LEADER Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

115. Good Personality Intelligence Emotional Intelligence Expertise and Experience Interest

116. 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

117. 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?

118. Basic requirements of a Food Safety Plan Checklist for Personal Hygiene Practices of Food-handlers Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

119. 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

120. TAKING TO CUSTOMER’S SITUATION Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

121. 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.

122. 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.

123. 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.

124. RECOMMENDATION AND QUALITY SERVICE Republic of the Philippines CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE Calabanga | Pasacao | Pili | Sipocot

125. 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

126. Thank you!