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

Part One
Management of
the Food
Service
Department
T he management responsibilities of food service managers or directors are the same as
those of other professional managers. All managers and directors plan, direct, control,
and organize the tasks or activities of subordinates within their respective department
or organization. These managers or directors may be classified as first-line or
middle managers. Some managers or directors may have responsibilities for other departments
besides food service. All managers or directors have the responsibility for planning,
organizing, leading, controlling, communicating, making decisions, motivating subordinates,
handling complaints, setting performance standards or outcomes, improving quality,
satisfying customers, controlling the environment and its resources, marketing, and
managing fiscally. All managers must possess many skills in varying degrees, in particular
conceptual, interpersonal, technical, and political skills.
Part One of this book provides information on the role of the manager or director
as well as how to manage the food service operation. Following an introductory chapter,
chapters 2 through 11 cover topics that managers can use to be more efficient and effective
in an ever-changing climate and profession in which “doing more with less” has
become the norm.
Chapter 3 outlines methods to market and promote the food service operation while
increasing revenues. These functions continue to gain importance because of greater
demands by surveying agencies and customers for quality food and service. This chapter
also promotes “tooting the department’s horn.”
Chapter 4 gives information on how to develop a continuous quality improvement
program and many of the tools that are used to set up and monitor the program. Many
surveying and accreditation standards are based on continuous quality improvement.
Tools and data are provided to assist in meeting these standards.
Chapter 5 is an important chapter because it discusses planning. Planning is the first
step in managing. Planning may include short- and long-term plans with the possible addition
of strategic plans with measurable outcomes. Without planning, the efforts of the