Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
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find that work groups such as committees, task forces, and project teams are useful in completing
certain types of activities that require the expertise and cooperation of several departments.
Food service departments benefit in many ways from participation in such work groups.
When coordinating work, managers also must organize the way authority is distributed
throughout an organization. The sharing of authority by managers with their employees is
called delegation and is instrumental in obtaining for managers the support, advice, and special
knowledge of staff outside the direct chain of command.
The building of a competent staff to carry out the work of an organization involves assessment
of the tasks to be performed and the employees needed for performing those tasks.
Managers determine staffing needs by assessing workload, undertaking job analyses, and preparing
job descriptions and specifications. The smooth flow of work throughout an organization is
ensured through the careful scheduling of employees’ time and by the managers’ vigilance over
the expenditures of their own time.
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