Organizational Behavior Article

The article under analyzes is called The Social Scientific Study of Leadership: Quo Vadis? and is dedicated to the analysis of relationships between leaders and organizational culture (House 409).Advertising We will write a custom essay sample on Organizational Behavior Article specifically for you for only $16.05 $11/page Learn More Due to the fact that most research studies are associated with Western industrialized culture, specific attention is made to the analysis of leadership paradigms, including trait, contingency, behavior, and neocharismatic theories. Therefore, the author provides new techniques and directions in exploring leadership theories. While examining leadership trait paradigms, the author focuses on the individual features that distinguish leaders from followers. A large number of characteristics are associated with gender, physical attributes, appearance, and psychological traits (House 412). In fact, the investigated traits have bec ome strongly associated with leader efficiency. The obvious connection is especially seen leaders operate in organizational setting with insufficient technical requirements where the focus is mad on the degree to which they are able to motivate their employees and delegate various situations. Behavioral models are also applicable to discussion of leadership approaches. In particular, behavioral responses to various situations identifying the common characteristics of leaders are also among the paradigms related to senior control. Contingency theory relies on leader’s ability to interact into various situational realms. The performance metrics concerns the leader responses and behavioral reactions to other employees’ action. Situation control is an important indicator of leadership skills. Such frameworks as path-goal theory, life-cycle theory, cognitive resource theory, and decision process approach have been introduced within this context. Leader-member exchange frame work is among the modern theories that discuss the relationships between leaders and their subordinates.Advertising Looking for essay on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More Finally, the author discusses neocharismatic theory that consists in sub-theoretical paradigms, including charismatic leadership, transformational leadership, and value-based theory of leadership. All these frameworks belong to a common genre and identify how leaders control organizations to found, develop, and growth of successful firms. Corporate culture evolution is also involved into the analysis to discuss how competition contributes to leadership policies. Finally, such a theoretical approach allows the scholars to understand how particular leaders are able to introduce strategies for encouraging, motivating, and enhancing the potential of their staff. This is of particular concern to leaders’ versatility and ability to predict what external and internal factors influence employees’ performance. Further discussion is dedicated to the analysis of related research studies to define what theories are popular among current leadership practices. Apart from personality and behavioral traits, the author also pays attention to leadership styles that are based on the above-presented paradigms. In this respect, the focus is made on cultural and social environment that make leaders act in a specific way. In conclusion, it should be stressed that the article produces a multifaceted view on leadership theories and allows scholars to gain a deeper understanding of what strategies should be implemented to enrich organizational culture and build a highly competitive environment. The author also attains much importance to leaders’ individual skills. Although the given studies introduce cultural limitations, the discussion of new paradigms complements the existing theories in leadership.Advertising We wi ll write a custom essay sample on Organizational Behavior Article specifically for you for only $16.05 $11/page Learn More With regard to the above-presented information, the following questions for the discussion are presented: What theories, models, and frameworks are applicable to a modern business environment? How have the described theories contributed to the traditional outlook on theory? What theories should not be employed and why? What leadership styles can you describe? Works Cited House, Robert, J. â€Å"The Social Scientific Study of Leadership: Quo Vadis?†. Journal of Management. 23.3 (1997): 409-473. Print. This essay on Organizational Behavior Article was written and submitted by user Samara C. to help you with your own studies. You are free to use it for research and reference purposes in order to write your own paper; however, you must cite it accordingly. You can donate your paper here.

The Art of Sacrifice as portrayed in the Great Gatsby by F.S. Fitzgerald and American Beauty directed by Sam Mendes.

The Art of Sacrifice as portrayed in the Great Gatsby by F.S. Fitzgerald and American Beauty directed by Sam Mendes. Sacrifice, the concept of giving up something valuable as a means of gaining more desirable things or preventing evil, is a fascinating art that has long intrigued humankind. In particular, two American texts have captured the essence of it , The Great Gatsby by F.S. Fitzgerald and the 1999 movie American Beauty directed by Sam Mendes. Both texts closely explore the responsibility of an individual‚s relationship with his or her society for the sacrifices the individual makes; from the disillusionment of the American Dream to how the characters are affected or destroyed by it.In the world of Jay Gatsby and Lester Burnham, ideals and values are defined by their society. More specifically, theirs is a consumer-driven society, resulting in false values which place importance on materialism and hedonism, disregarding morality and spirituality. In The Great Gatsby, these values are embodied through the juxtaposition and repetition of West and East.Leonardo DiCaprio at the Body of Lies film premier...

Sony Coursework Example | Topics and Well Written Essays - 8250 words

Sony - Coursework Example The diverse product and brand line of Sony Corporation makes it one of the most versatile entertainment businesses in the world, aiming to satisfy a vast portion of the target market (Sony, 2014). Despite the fact that Sony Corporation’s research and development initiatives differ from that of other businesses in the industry. Unlike its competitors, Sony utilizes its research and development initiatives to diversify the product offering and at the same time, keep the business portfolio flexible in order to cover up the loss of one business from the profits of other businesses. Due to the environment established within the organization that promotes long-term commitment with the organizational goals and objectives, employees consider it an honor to serve the conglomerate for a longer period. The management at Sony Corporation is also responsible for supporting and motivating newly hired employees and interns to put their best efforts towards making the business the most successful business in the world (Global Data, 2014). The business structure of Sony Corporation stands on the different pillars termed as Strategic Business Unites (SBU), which is a multidivisional format of carrying out business practices in the modern world. By operating these SBUs, Sony Corporation aim at adopting a diversification strategy at corporate level and further divide the SBUs in 3 levels of business communication flow which are as following: These entire 6 SBUs of Sony Corporation have further sub-divisions that are responsible for taking care of different aspects of production and marketing of different products. It should be noticed here that each sub-division of Sony Corporation is interlinked from the viewpoint of shared products and services but the sub-divisions nothing in common with each other. The headquarter of the business in Tokyo is primarily responsible for looking after the financial and business level aspects of each SBU, but the SBUs

Racism and Harassment in American Animated Sitcoms Essay

Racism and Harassment in American Animated Sitcoms - Essay Example In the late 90s, two animated sitcoms were launched which based their humor on criticizing U.S. cultures and current events, usually on politics and black comedy. Much of the AMESA related satire started after the 9/11 incident in 2001, wherein the representations of the aforementioned adopted a negative and racist tone (207). This kind of representation was based on the genealogy of â€Å"Orientalism† and â€Å"Islamophobia† that positions people, places, and ideology conceptualized as Arab, Middle Eastern, South Asian and even of Muslim to be inferior with the â€Å"tripartite relationship of Whiteness, Christianity, and U.S. Nationalism† also referred to as the â€Å"White Racial Frame† (207). Popular animated television sitcoms in the U.S. adopt its own unique approaches on â€Å"hyper-irony and manic-satire† (228). South Park is a U.S. animated television series which is created, written and voiced by Trey Parker and Matt Stone (Hughey 229). â €Å"It satirizes many aspects of U.S. ... to produce comedy, biting social and political commentary, and counter-hegemony (208), thus making it an important study point in understanding the relationship between satirical humor and social relationships and interaction, the â€Å"forms of irony that involves system of domination and resistance, such as racism and nationalism†(208), and lastly, on the reaffirmation and normalization of social relations through popular media (208). There is great influence in media representations. According to the American Psychological Association, the absence of sufficient materials that provide information of the views of a certain group would result in a blind acceptance of the television representation of the group (214). A psychologist from UCLA suggests that a vast effect of the media on the perception by children of a minority group is highly influenced by the way it is shown in the television (214). An example of a long term effect this kind of shows has is the occurrence of wor kplace bullying (Fox 439). According to Suzy Fox (439), bullying â€Å"is an umbrella concept for these various conceptualizations of ill-treatment and hostile behavior toward people at work, ranging from most subtle, even unconscious incivilities to the most blatant, intentional emotional abuse.† This also includes single incidents and especially those of escalating patterns of behavior (439). Recent studies identified two types of bullying, general bullying and racial/ethnic bullying. In general bullying, behaviors happen to anyone with no reference to its race or ethnicity while racial/ethnic bullying occurs with reference to race and ethnicity (439). In addition, another aspect of bullying is also introduced which is the particular dynamic of abusive supervision, also known as supervisory

Who Is Responsible for the Actions of the Weak-Minded, Hypnotized, or Case Study - 2

Who Is Responsible for the Actions of the Weak-Minded, Hypnotized, or Paranoid - Case Study Example A was sitting on a park bench. A was of a nervous disposition. A saw three youths walking towards him. One of the youths was swinging a bicycle chain in his hand. A was apprehensive that they were going to attack him. A stood up and started to walk away. The youths followed. A turned around and shouted: ‘one step further and I’ll defend myself’. The youths believed they were being threatened and one ran away. The second youth was unable to run because he had heart illness. His brother, the third youth, stayed with him. The second youth, who by now was feeling very unwell, stumbled forward and fell on A. A believed that he was being attacked and kicked the second youth-inducing a heart attack. The third youth entered the melee to protect his brother and punched A in the face before a passer-by stopped the melee. The youths had not intended to attack A but had been walking through the park to retrieve a broken bicycle. Advise as to any criminal liability. Cite appropriate cases and/or authorities in support as necessary. Lukas, a 14-year-old, was playing next to a main busy road. He threw stones at passing traffic. Sheila who was driving her car on the main road was struck by one of the stones causing the car to crash. Sheila suffered back and neck injuries. Lukas also threw another stone at Jack’s lorry as it drove past but the stone missed Jack and instead hit Andy’s van, smashing the windscreen and causing Andy facial scratches and several cuts to his hands. Lukas was arrested and during the police interview, it appeared that Lukas was of low intelligence and had not realized the dangers of throwing stones. Advise as to any criminal liability. Cite appropriate cases and/or authorities in support as necessary.

The competitive field that businesses compete within

The competitive field that businesses compete within Businesses exist in a very competitive environment and competition happens whenever two or more parties make every effort for a goal which cannot be shared. For example, supermarkets are in competition with each other to offer the best possible value for money goods, and to offer the most appropriate variety of products for their customers. Businesses battle in many ways. One of the most noticeable ways is over price. Within a market businesses are faced by direct competitors. These are firms that produce the same or very alike goods. However, most products are set apart in some way. For example, although soap powders may look highly similar each will offer some form of special ingredient that sets them apart. A direct competitor is a business that produces or sells a product or service that is the same or highly comparable to another in the same market. Indirect competition happens when firms compete for the same amount of spending, although they might be in different sectors of the same market or in different markets. Every growing or a successful organization has some competitors. If we take an example of McDonalds and Burger King: In making an analysis of McDonalds, the first issue we will examine is their company goals. McDonalds has a goal of one hundred percent total customer satisfaction. They do understand that this goal is not always achievable. If for any reason they do not meet that goal, they will do whatever it takes to correct their mistake. McDonalds has a second company goal that sets them apart from most of their competitors. One of there goals is the principle of giving back to the community and that remains one of their major goals today. If we take a look at McDonalds Guarantee states, food will be hot and your service will be fast and friendly. The customer service of McDonalds focuses on one customer at a time. They are much more concerned with the quality of the service rather than the speed. Employees usually take one order at a time and then prepare that order while the customers wait. After the current customer is satisfied, they move on to the next customer. This process allows great accuracy and quality but lacks speed. Employees in McDonalds work at a quick speed but it seemed like they had no time for customers. They acted as if it was a burden for them to stop and answer a simple question or refill a drink Where as Burger King Wants to individualize each customers order and provide the fastest service possible. Burger Kings policy is to give the customer many choices and to accurately and quickly provide whatever the customer chooses. This policy is reflected in their slogan which is YOUR WAY, RIGHT WAY. Operating under this rule makes it very easy to achieve their goals. Through the various choices they give it is easy to customize each order. Burger Kings procedures are also consistent with their goals. In order to individualize each order they provide customers with many options when ordering. Some options include fries or onion rings, cheese, bacon, mustard, ketchup, mayonnaise, lettuce, tomato, pickles, and onion. The customer can pick any mixture of these options that they wish. Burger King takes customer orders on a continual basis. One employee takes the customers order, the customer then moves down the line where another employee is preparing the order. Meanwhile, the original employee is taking another customers order. Customers also get their own drinks while they are waiting for their meal. This makes service much faster because employees do not have to prepare drinks. They also provided relaxing music for customers to listen to while dining. Burger King has got more than sufficient communication and leadership. Employees give the customers feedback on their orders. Each customer receives a receipt, which enabled them to double-check their order. The employees also read the order back to the customer before handing them the order. In terms of leadership, there is a manager to sort out things. Organizational Goals Both McDonalds and Burger King share the same basic organizational goals of profitability, sales volume, fast and courteous service, and cleanliness. There are slight differences to these goals by both companies. Organizational Structure When observing McDonalds and Burger king, the organizational structures of the two restaurants are very alike. There appeared to be a crew leader who was a non-managerial employee and, there was a manager who was present behind the counter. The managers of the restaurants seemed to be in command of every aspect of the whole food service procedure. Technology Both McDonalds and Burger King are on the cutting edge of technology. They both employ state of the art cash registers and both have electric timers built into their cooking machines. Although the cooking styles differ between Burger King and McDonalds, the method of production is the same. Large amount of food is cooked at once then placed under heat lamps or put in the microwave when an order is placed. Both stores have the same drive through technology with a speaker and a well-lit menu to relay the message to the cooks. Employee Motivation The motivation of both stores for employees to perform well is hard to ascertain from just observing, but it appears somewhat obvious. The people working in these establishments appear to have a lower social economic status, and the fact that a paycheck is coming at the end of the week may be the only motivation they have. Environment The environment at McDonalds and Burger King seems to be a simple, yet unstable one. It is apparent that the majority of people, who work there, are not choosing their employment as a career option. Therefore, the workforce is constantly changing and adapting to new employees and new situations. Leadership Style There was similar leadership style employed by the management at both stores. Task orientation was essential to meeting the goal of fast food. Each person had to be focused on the task at hand, because during certain hours of the day, both stores were very busy. There seemed to be little flexibility from management if it meant compromising their goals. McDonalds and Burger king have been competing with each other for several years now and theres no sign that its going to stop any time soon. As we all know that the economy is entering into a correction these two super-chains have to fight more and more to win business and defeat all there competitors. Burger King recently announced plans to drop the price of its double cheese burger from $1.99 to just 99 cents even though Burger Kings double cheeseburger is 30% larger than the version offered at McDonalds. This means that they are not making much profit on it. But they have to attract more customers towards them and defeat there competitor. On the other hand McDonalds is ready to drop the double cheeseburger from its dollar menu all together. Many franchisees are upset because the double cheeseburger is not a profitable item for the stores at a $1.00 price point. Complaints have been made that consumers will come in, order two double cheeseburgers and a glass of water and that means the store will lose money from that customer. The main fast food chains often offer special sandwiches and discounted prices on certain items as a way to draw customers back into their stores and keep them loyal to the company so they keep coming back. The method is very successful to draw in business, and as the economy continues to remain on unstable ground, we will likely see the fast food chains come up with better deals and more original food items to effort to draw customers in. http://www.americanconsumernews.com/2007/12/mcdonalds-and-burger-king-entering-into-new-price-war-competition.html Theyre continuously keeping an eye on each other and the competition, and making sure in McDonalds case, making sure Burger King didnt break in on its market share, and in Burger Kings case, finding ways to take away McDonalds market share. If we look at McDonalds versus Burger king 16 years ago, even with some of the challenges theyve had over that time horizon, McDonalds average U.S. sales per unit is up over 20 percent, while Burger King over that same time frame is down 8 to 9 percent. French fries have been a sore point for Burger King Operators for years. The company has tried new formulas in the last couple years, but Burger Kings fries are still considered by many in the industry to not measure up with McDonalds. http://www.msnbc.msn.com/id/3957636/ The relationships between profits and product differentiation expose that both McDonalds and Burger King are better off avoiding close competition if the market area is huge enough. However in small market areas, McDonalds would be located together with Burger King. In contrast, Burger Kings profits always increase with greater differentiation. The balance depends on the markets size. In small markets McDonalds locates near the center of the market, and Burger King locates to the side of the market. In larger markets McDonalds and Burger King choose locations on opposite sides of the market although McDonalds locates closer to the best possible central location than Burger King. http://mktsci.journal.informs.org/cgi/content/abstract/26/6/792 One of the reasons why Burger King is so successful includes many factors but one of them was location. One of the best ways to explain it is Burger King has always found outlets where there is a large attention of people but that wasnt there only strategy because they also had the great idea of going head-to-head with McDonald across the street. By setting outlets in front or near a McDonald outlet they were guaranteeing visibility of their franchise.

Essay :: essays research papers

LeBron James was born on December 30, 1984, in Akron, Ohio. His mother was Gloria James who was only 16 at the time. His father was Anthony McClelland. Gloria raised LeBron on her own. Life was often a struggle for LeBron and his mother. LeBron James, who has been called "the best high school player ever," is a creative dunker with the explosiveness of Jordan and the passing ability of Magic Johnson. Not since Kareem Abdul-Jabbar was a high schooler in the '60s has a high school sensation gotten so much exposure and generated so much excitement. He is known as a call showstopper" who has, during his tenure at St. Vincent-St. Mary High School in Akron, Ohio, exhibited the kind of fan-pleasing ability that will likely make him the NBA's No. 1 draft pick on June 26. James, who has a 32-point scoring average and 3.75 grade-point average, is a cordial, sometimes engaging youngster who is characterized by his unselfishness on the court that's mixed with a bit of flamboyance. And it's those credentials that elevated him to the level where he was the focus of what was called the "Fantastic Scholastic LeBron James Tour," an 8,500-mile, cross-country road schedule that included stops in Los Angeles, Philadelphia, Pittsburgh, Dayton and Greensboro, N.C. But with so much attention devoted to James, it has created the sometimes circus-like environment that surrounds him. Even so, he has been able to handle it with the maturity of one who is much older than his 18 years. "Sometimes it's tough because you don't get to be a kid anymore. But I've chosen this lifestyle and you have to take it for what it is," he says. "I love every moment of it. I'd rather people know me as a great basketball player than see me on the news [and people] saying something bad that I did." The McDonald's High School Player of the Year is a unique package of athletic ability and charisma that has enthralled spectators in ways not seen before at this level. This spring, for example, sellout crowds of 20,000 or more attended several All-Star games in which he played, and some paid upward of $85 to see him. There are nearly 1,100 LeBron James items listed on eBay. And when was the last time that a high schooler has generated so much excitement that his regular-season games were nationally televised?

Organ Donation: Two Deaths or One Life

The donation of organs after death is not often a common topic; however, it is a problem that needs addressing. Organ transplantation has become a solution to organ failure, but the rate of failing organs is drastically higher than that of the donors. 118,466 (OPTN: Donor Data, Web) people are currently waiting on life-saving organs, and every ten minutes (The Need is Real, Web) another person is added to that list. It is a rising trend, and 51,701 (OPTN: Donor Data, Web) people were added to the list last year, and only 8,143 (OPTN: Donor Data, Web) people donated their organs after their death. There is simply not enough awareness or concern on this matter, and as such people needlessly die every day. The United States should revitalize the organ donation system by implementing a presumed consent policy, allowing individuals to opt-out if wanted, as opposed to the current method of mandated choice or opt-in, in order to generate more awareness and increase the number of donors. Currently, efforts to increase organ donation include: advertisement, public education campaigns, and a checkbox on a DMV form for a license. Neither is efficient, nor do they provide enough information for the individuals to actually understand what organ donation is and what it includes. When asked whether or not you would save a life if you had the ability, most people would probably answer yes. This is essentially what organ donation does, but most people don’t realize this and so they don’t elect to be one. Some may object to the idea of presumed consent legislation because they fear it would violate human rights, which is a very important factor in considering this solution. It is however void because any individuals who would not want to be a donor could simply opt out. Along with this, in the current system of mandated choice, human rights are violated constantly. Even if a person had registered to be an organ donor, it is not guaranteed, 0as in many cases it is ultimately up to the next of kin. If they do not want their loved one to be a donor, than it is highly unlikely for UNOS to receive any organs. No consideration of what was actually wanted by the patient is taken into place as there is very little time to save viable organs and therefore the next of kin is the deciding factor. Another objection that may be raised to this matter may be the family’s right to make final decisions; however, the constitution makes no allowance for the ownership of a body. It is neither property nor part of an estate, and as such not able to be owned or able to be controlled by an outside source, therefore the organs within a body are not controllable by a family member. In order to protect the right, presumed consent allows donating of all organs unless the patient was to express their want not to donate. This helps to keep the family out of the personal decision and maintains the integrity of the decision. In support of this proposal, the ethics of allowing a person to die if another is able to save them, is unavoidable. With no use to a person who is deceased, there is no reason, other than their direct discretion that should prohibit the transplant of the vital and lifesaving organs. It is imperative that a dying patient should be saved at all costs if possible, and the vanity of the current system does not allow that to happen. It is impossible to tell how many individuals have simply not taken the time to fill out the form to become an organ donor because of the lack of time or simply due to forgetfulness. The lack of opt-in donors in the US is not because they do not want to be one, but rather people are naturally conservative when it comes to doing something, they tend to put it off if it isn’t important to them at the moment. Therefore I believe it is fair to conclude that in general there are more people than are currently listed that if not wanting to donate, are not opposed to the idea. Along with this, the people that do not want to donate, usually feel much more strongly about it, and as such would be likely to opt-out. This theory is very flattering to the idea of presumed consent, as it tends to be more appealing to those with strong opinions, which mandated choice, which tends to leave out a large chunk of the population, does not. Another reason why presumed consent is better than the current system is because the results are not theoretical, but they are known to have a positive effect. Multiple countries in Europe, such as Spain and Austria (Rithalia, Web), have enacted legislation of the same effect, and the results have been phenomenal. The number of donors has surpassed that of the need for organs being added to the list (Rithalia, Web). These countries are leading the way, and why should we not follow a plan that is proven and showing an overall decrease in the number of people on the waiting lists (Rithalia, Web). No matter what objections may be raised, it is agreed that some drastic change is needed and although many options are viable, this is quite frankly the solution that will produce the quickest results while also being straight forward and easy to put into effect. The US should implement presumed consent in order to help its people that are in dire need of organ donations. It is a rising need and people’s lives are in the balance of this legislation. After all, should two people die if one of them could save the other?

Food and Beverage Director Essay

The operation in food and beverages has been a staple source of income in hotels for many years. Development of a food and beverage department in most of the hotels supplements the income generated from room profits as well as builds the image of the hotel. People come to hotels now not just for the room accommodations but also for the food and beverages they offer in their restaurants, cafes, function rooms, and bars. The demand of food and beverages lead to the creation of a hotel position called food and beverage manager that spearheads the services offered by the hotel’s food and beverage department(Hubsch 1966). Food and beverages management is among the most complicated areas of hospitality and is an integral part of the hotel industry. The latest trend in the management of food and beverages in a hotel setting has shifted from a cuisine based job into a career that necessitates knowledge in marketing and productivity. The shift can be attributed to the challenge to provide a service of high quality despite the increasing competition, technological innovations, and clientele sophistication. At present, the duties and responsibilities of a food and beverage director of a hotel go beyond planning the menu. Food and beverage trends affects the preference of clients thus the food and beverage manager should be able to constantly monitor this and cope up with the trends so that the clients will be able to appreciate the services offered. Nowadays, to be able to compete and cope up with the fast paced hospitality industry individuals like hotel food and beverage managers need to have a wide knowledge on the various aspects of business. Aside from the basic knowledge on cuisine, these managers now need to possess an understanding on organizational skills, technical expertise, and dedication to high standards of the industry(Riley, 2005). A food and beverage department of any establishment especially in hotels is supervised and coordinated by a manager or director. This individual makes sure that the service delivery at all points of sale must be done appropriately. The primary responsibilities of a food and beverage manager include the following: guarantee that the guest will receive service of excellent quality; make sure that all the department as well as the company’s regulations are followed; responsible for the optimizing the chain of supply as well as the utilization of raw materials; and ensure that the costumers are satisfied by the services offered(HEG). The manager of the food and beverages in dining rooms, private clubs, institutions, restaurants, resorts, convention centers, and hotels is the one responsible for planning, directing, and controlling all aspects of the services in food and beverages(emerit, 2006). The individual suited for this type of job needs to be able to ensure that the organization’s financial and labor objectives are met with the application of management skills and balanced with excellent customer skills. The responsibilities of a person managing the food and beverages of an organization are the following: staff recruitment and training of staff; organization, direction, and assessment of services associated with food and beverages; scheduling of employee shifts; purchase and regulating inventory; management of staff performance that include staff performance monitoring and feedback provision; monitoring revenues and expenses; assure that the health and safety regulations are practiced; communicate and negotiate with clients regarding the offered services; and handle negotiations with the suppliers of food and beverages products(Society, 2007). Hotel food and beverage managers have various responsibilities as well as needed abilities to be able to do these responsibilities. Through management of the catering and beverages department is one of these responsibilities. The food and beverage manager (F&B manager) oversees the functions of the all of the employees in the department including the maitre d’hotel’s, production managers, and banquet mangers. All the operations in the department are under the scrutiny of the F&B manager. Designing and pricing menus is another role of the F&B manager. The menu is the first thing a client sees in the hotel restaurant or bar thus the design should be done appropriately with the prices based on the pre-determined gross profit. The purchasing or supervision of the purchasing of all the food, beverage, and related products is the third responsibility of an F&B manager. He or she can do the purchasing himself or can delegate the task to a subordinate with his or hers supervision. Adequate knowledge on quality, mark, grades, and counts of all the perishable and non-perishable foods must be possessed by the food and beverages manager. With his or her supervision the following are arranged: dealers guide of purchase specifications; a clerk that receives the products delivered; and, and chefs and stewards according to need. Part also of the F&B manager’s work is the search for better deals for goods in places like markets and packing houses(Brodnerc 1960). Another responsibility of a hotel food and beverage manager is working as the head of the food and beverage department which necessitates knowledge on handling labor organizations, scheduling staff duties, job descriptions, psychology of employment, and the likes. The regulation of the number of personnel and areas to staff needed during different occasions is the primary function of the H&B manager in staffing. He or she must be equipped with appropriate capability to determine the service needs of the clients in different instances according to room occupancy of the hotel; various functions or gatherings held in the hotel; and outside patronage(Brodnerc 1960). A wide knowledge on state of the art cooking methodologies and procedures will be of excellent value to a hotel food and beverage manager. This individual should be well versed in the kitchen and equipped with fitting experience about the cooking process for easier performance. The manager though will not have cooking as part of his or her duty can function better with the passion for cooking and food. The modern methods of food production nowadays is widely accepted so a F&B manager without excellent exposure and passion for cooking can do the job but still the position will be better performed by an individual that is not only well versed in the clinic but also has the passion for cooking(Brodnerc 1960). The food and beverage manager especially in big hotels supervises the maitre d’hotel, headwaiters, and other service personnel thus the individual needs to have the capability to direct this employees into achieving the appropriate standards of services offered. No matter how excellent the quality of food the staffs in the kitchen produces if the individuals that serve this to the clients will not be able to do so with the preservation of the food quality, the service provided would still be of inferior quality(Brodnerc 1960). Purchases of beverages, bar operations, cocktail lounges, and services during feasts are also taken care of the food and service managers. Without a department that specifically handles feast occasions the food and beverages department will come to the rescue hence the F&B manager needs to be competent enough to handle this situations. Success in the feast can be attained either with delicious and extravagant food or with excellent mixed drinks offered. The purchases of beverages as well as for the bar operations, feasts, and cocktail lounges must be managed well by the F&B manger(Brodnerc 1960). The control and regulation of every storeroom, refrigerators, and similar areas is another function of the food and beverage manager of a hotel. This individual needs to prevent losses due to the spoilage of raw materials purchased. He or she has the task to control all the storage rooms and refrigerators by mandating that these areas are to be locked when not used, all these areas must be of the proper temperatures needed for the materials or products, and prevent unauthorized individuals from having access to the area(Brodnerc 1960). Excellent knowledge about the lay-out of the kitchen, efficient utilization of the latest equipment and technologies, and compliance with the proper sanitation procedures will be of value to a food and beverage manager. The manager should be able to suggest to the management how to efficiently use the modern amenities in the kitchen. Despite if the kitchen is very old the F&B needs to ensure that practices in housekeeping are in compliance with the health standards of the area(Brodnerc 1960). The above mentioned responsibilities and capabilities of a hotel food and beverage manger are only representatives of the various functions of a person with this type of position. Though most of the things are not done by the F&B manager directly, he or she still needs to have necessary experience and passion for preparing and serving food so as to function well. Even though in big hotels there are many sub-positions from the manager, the F&B manger still has the responsibility to integrate and monitor the said aspects of food production(Brodnerc 1960). The job as a food and beverage manager requires skills that will enable the individual to fulfill the demands of the job. Among the skills needed for this job are: good team player qualities including team management and leadership; passion for organizational type of work; management effectiveness specifically on delivering profit centre profitability; excellent sales ability; good public relations especially sensitivity to the customers; financial awareness; capability to adopt with the diverse needs of the customers; and, having the initiative(HEG). Hotel executives now have a growing trend of hiring individuals that possess the qualifications to manage their food and beverage operations. The demand for a hotel food and beverage manager is high but the qualifications set for the position also parallels the demand. Hence, a person who is interested in having a career in the food and beverages industry must first have himself equipped with the necessary and education to be able to function in the competitive world in which the hotel food and beverage manager position is included. References Brodnerc , J. (1960). The Food and Beverage Manager. Cornell Hotel and Restaurant Administration Quarterly 1(79). emerit. (2006). Food and Beverage Manager Certification [Electronic Version]. Food and Beverage Manager (FBM). Retrieved December 8, 2007, from http://www. emerit. ca/eng/pdf/foodandbeveragemanager. pdf HEG, H. E. G. -. Food and Beverage. jobsinhotels. co. uk Retrieved December 8 2007, from http://www. jobsinhotels. co. uk/Default. asp? page=83#1 Hubsch , A. W. (1966). Hotel Food and Beverage Management. Cornell Hotel and Restaurant Administration Quarterly, 7(9). Riley, M. (2005). Food and beverage management: A review of change. International Journal of Contemporary Hospitality Management, 17(1). Society, T. H. (2007). Food and Beverage Manager. Retrieved December 8, 2007, from http://www. go2hr. ca/CareersbrinTourism/JobDescriptions/FoodandBeverageManager/tabid/590/Default. aspx

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