The functions of management are essential attributes for a manager to be successful in the workplace. The four traditional functions of management are planning, organizing, leading, and controlling (Bateman & Snell, 2009). Management cannot be successful if one of these four functions is not being performed. Now I will explain the four functions of management and give examples of how these four functions can relate to the job of a chef.
Planning is the detail of a specify goal in advance. Planning also takes analyzing details of the function in order to be prepared. “ However, effective delegation (assigning a task to the correct person) is a highly skilled process that requires planning, thought, and managerial skill (Camp & Simmering, 2006 p.174).” A challenging part of being a chef is planning, simply because sometimes it is hard to forecast the future. Working in a hospital, gives me the opportunity to plan a lot of events, and plan day-to-day operations for the kitchen. When planning an event usually I will sit down with the client and discuss exactly what they want. Planning can take a lot of patience when it comes to dealing with difficult or unsure clients. Sometimes clients have a hard time staying in their budget or either deciding a detail. Lastly when I know what they are looking for, I can help them plan the details of the event. Usually with my experience in catering, customers will take my opinion and use them. So it may take the stress off of them.
Organizing is not easy attribute it takes time and patience to accurately organize. (Bateman & Snell, 2009 p 20) says “Organizing is assembling and coordinating the human, financial, physical, informational, and other resources needed to achieve goals.” Much time goes into organizing this is the bulk of my job, organizing. When clients hirer, a caterer/chef usually because the clients want somebody to organize and have someone with...