levels of management in an organization

Case studies

On a day of arrival at the hotel A guest from Japan who called Mr.. Yuhami, after he checked out a few days there were important documents left in his room, it appeared that after investigating the documents in the form of a check valued at 5.000.000. after that the front office staff to investigate back in the house keeping that on that day who was cleaning the room, there were three staff in suspicious house keeper, then manager of the three house keeping staff was interrogated and turned three of them are suspects of the loss of the check. Then a third of staff are included in brefing morning, in the morning brefing mentioned take this decision by the general manager that the three staff should be on fire. And the grant of authority to the house keeping manager.

From the above case studies can be explained on the levels of management within an organization

a. Top management
Designation for General manager, is the helm of a hotel organization. Who are responsible for the overall organization of the hotel and the performance of all employees. GM is the most influential person in carrying out managerial functions at the hotel, such as planning, decision making, organizing, staffing, supervision, direction, communication, evaluation, and improvement of competence of employees.

b. Middle management
The name for the executive housekeeper, responsible for the cleanliness of guest rooms and public areas which is owned hotel. EH is a position that requires hard work by directing the whole power of housekeeping employees to achieve success tugasnya.EH department is a leader who has the ability to plan, organize, and evaluate employees.

c. First-line management
Designation for the supervisor, responsible for overseeing the work room attendant while cleaning an area / room.

d. Operational Employees
Designation for regular staff, who perform all the tasks that are instructed by superiors.

ART AND SCIENCE OF MANAGEMANT AS A PROFESSION

art and science of management as a profession
Management as an artAside from being a science, management is also considered as art. This is caused by kepemiminan requires charisma, emotional stability, dignity, honesty, ability to establish relationships that are all that much antaramanusia determined by one's talent and hard to study religion. Management as a science because it can be learned as well as management science. Art for diversity. Management as a profession because of management bias is used as a foot stone and careers.Luther Gulick defines management as a field of science that systematically sought to memahai why and how humans cooperate to achieve goals and create a system of cooperation is more beneficial to humanity.Management is not just a science or art, but a combination of both. This combination is not in fixed proportions, but in varying prporsi.By relying on management as an art (art), while the art associated with talent, and therefore is natural, then pengetrapan management is only possible for those who are born gifted. With this perspective, management theory only gives a number of procedures, or as difficult to apply knowledge. Because the process is determined by the subjectivity manajamen, or style.In addition, some experts such as Follett assume management is an art. This is caused by the leadership requires charisma, emotional stability, dignity, honesty, ability to establish relationships that are all that much antaramanusia determined by one's talent and hard to learn.Management is a science and art, why it is called so, because the two are inseparable. Management as a science, because it has been studied since a long time, and has been organized into a theory. This is because in it describes the management of symptoms, these symptoms are then examined using scientific methods that are formulated in the form of principles embodies in the form of a theory.Moderate management as an art, here the view that in reaching a goal required cooperation with others, now how do I instruct the others to cooperate. By the very nature of human activity in general is managing (set) to set here is required an art, how other people need to work towards a common goal.

Management as a ProfessionMany attempts have been made to apply the management as a profession. Edgar H. Schein has outlined criteria to define something as a profession that can be itemized as follows:The professionals make decisions on the basis of general principles. The existence of education and formal training programs indicate that there are certain management principles that can be relied upon.These professionals have a certain status, not because of favoritism or because of his religion and ethnic or political or social and cultural criteria.These professionals must be determined by a strong code of ethics, the discipline for those who become clientsManagement has evolved into an increasingly professional field through the development of a prominent management training programs at various universities and private management agencies, and through the development of the executive of the organization (company).In modern times all kinds of events always have to Be, in the sense of clear rules, and now virtually the management field is already a profession for specialists. Why is so because in any activity of work to be done efficiently and effectively, in order to obtain a large input or inputs.Edgar H Schein in his book, organization socialization and the profession of Management describes the characteristics or criteria-criteria can be used as something of a profession that is:1. The professionals make decisions on the basis of general principles which apply to situations and environments, it is much supported by many education-education that aim to educate students to become a professional. Eg Academy of Management Professional Education, courses and training programs and so forth.2. The profesioal gain status by achieving a certain standard of work performance, is not based on descent, favoritas, ethnicity, religion dam-criteria other criteria.3. The professionals must be determined by a strong code of ethics.


Examples of management as propesi
1. General Leader (General Manager)
He is responsible for the overall course of publishing the press, either inside or outside. He may delegate the accountability of law insofar as it relates to the Chief Editor of the content publishing (editorial) and business leaders insofar as it relates to publishing enterprise.
2. editor in chief
Editor in Chief (Editor in Chief) is responsible for the mechanisms and activities of daily editorial work. He must oversee the whole rubric of mass media content lead. In any newspaper, Chief Editor of setting policy and overseeing all editorial activities. He acted as a general or commander who orders or policies must be adhered to his subordinates. The authority was owned katena he should be held responsible if the news media? Sued? the other party. Editor in Chief is also responsible for writing and editorial content (Editorial) which is an opinion editorial (Desk opinion). If the Editor was unable to write, also common canopy created by Executive Editor, a member of Editorial Board, one of the editor, even a reporter or anyone else? with the consent and knowledge of the Chief Editor? capable of writing to voice an opinion paper about an actual problem.

3. Editorial BoardEditorial Board usually consists of Superior General, and Deputy Chief Editor, Managing Editor, and those deemed competent adviser to the editorial department. Editorial Board tasked to advise the ranks of editors in carrying out editorial work. Editorial Board also address the important issue editorial, for example regarding the news that highly sensitive or least according to the news made it to the vision and mission of publishing that has been agreed.a. Managing EditorBelow there is usually Managing Editor Editor (Managing Editor). Responsibilities similar to the Editor / Wapemred, but more technical. It was he who led the direct activities and the manufacture of news coverage by reporters and editors.b. Editor editor (editor) publishing a press is usually more than one. Its main task is to do editing or editing, the activity of selection and improvement of the manuscript to be published or broadcast. In the internal editor, they are called Editors Desk (Desk Editor), Field Editor, or Editorial Page as fully responsible for the content of certain sections and editing. An editor is usually dealing with one section, for example, the rubric of economic, foreign, sports, etc..
 Precast editorLevel with the editor / editor is the editor or editor Artistic Precast. She is responsible for handling? Print Ready script? (All In Hand / All Up) from the editors, the news is all manuscripts that have been relegated to printing and has been set clean, cover design and the typographical arrangement (layout, lay out, artistic), and of things before the printed newspaper. Other parts that are under the coordination Editor juruketik Precast is a Setter or a script. He was in charge of typing the manuscript to be loaded. There is also a duty to correct Corrector (corrected) typos in the manuscript that is ready to print.
  ReporterBelow are the editors of the Reporter. They are? soldiers? in the editorial department. Looking for news then create or compile, is the main task.
  PhotographersPhotographers (photojournalists or photographers) take pictures of the event or task specific objects of value or for complete news article made the news reporter wrote. He is an equal partner with journalists writing (reporter). If the task of producing works of journalism journalist writes a news article, opinion, or feature, then the photographer produces Photo Journalism (Journalistic Photography, Photographic Communications). Photographers convey information or messages through his portrait drawings. Functions of photojournalism, among others inform (to inform), convincing (to persuade), and entertaining (to entertain).
  CorrespondentIn addition to reporters, the news media usually have too correspondent (correspondent) or local journalists, the reporters are stationed in another country or in another city (area), outside the region where the mass media-centered.4. ContributorsContributors or contributors to the script / writing is structurally not listed in the organizational structure editor. He was involved in the editorial department functionally. Including contributors are the authors of the article, columnist, and caricaturists. The literati also be a contributor when they submit literary works (poems, short stories, essays) into a mass medium. Release Journalist (Freelance Journalist) also includes contributors. Remove reporters are journalists who are not bound by certain mass media, thus free to send news to be loaded in any media, and received honoraria for his article was published. Including contributors are Journalists Maid (Stringer). He worked for a company release, but did not become permanent employees of the company. He received honoraria for writing that is sent or loaded.5. Supporting Field EditorThe part that is not less important to help smooth the editorial work is part of the Library and Documentation as well as the Research and Development (R & D). R & D monitor the development of a publication, reader surveys, and provided input for the development of editorial and other parts, including coaching and development of quality human resources.6. Section of Business (Business Department)Charge of disseminating mass media, ie doing the marketing (marketing), or the sale of (mutual) mass media. This section covers the commercial side of the circulation / distribution, advertising, and promotions. Typically, the marketing department headed by a. Corporate Leader or a Manager of Marketing (Marketing Manager) who heads a Circulation Manager, Manager Advertising and Promotions Manager.
 Basic Principles of Employment Systems Kewartawan1. News Gathering. This is the beginning of the reporting system, which stages a mass media organization which represented the journalists began to gather news.2. News Editing. This is an advanced process of reporting system, which stages a mass media organization represented by the editors to edit the news.3. Distributing news. This is the final process of pemberitan system, namely the stages of the organization of mass media spread the news to the public.4. Evaluating News. This is a lot to do with the mass media system that strives to develop quality-not just the number-story, so apply the pattern analysis of the contents (contents analysist) are usually performed by a unit / division specialized in editorial management. From the stages of evaluation, then the mass media is also trying to hold the contents of the work of journalistic quality improvement through "editorial clinic" and continuing education (continuing education).Manjemen an editorial basically made based on the needs of the institution of the press is concerned. For a publishing coordinator of coverage is important, but for others not. And vice versa. Its main purpose institution editorship how to walk properly and in accordance with the planning.

PERAN PENTING MANAJEMEN DALAM KEHIDUPAN

Manajemen adalah suatu proses yang terdiri dari rangkaian kegiatan, seperti : perencanaan, pengorganisasian, penggerakan dan pengendalian atau pengawasan yang dilakukan untuk menentukan dan mencapai tujuan yang telah ditetapkan melalui pemanfaatan sumber daya manusia dan sumber daya lainnya.
pada umumnya, dalam ilmu manajemen ada 4 fungsi manajemen yang banyak dikenal masyarakat, yaitu :
1. Fungsi perencanaan ( planning )
    Fungsi perencanaan adalah suatu kegiatan membuat tujuan perusahaan yang diikuti dengan membuat berbagai rencana untuk mencapai tujuan yang telah direncanakan tersebut.

2. Fungsi pengorganisasian ( organizing )
    Fungsi pengorganisasian adalah suatu kegiatan pengaturan pada sumber daya manusia dan sumber daya fisik lain yang dimiliki perusahaan untuk menjalankan rencana yang telah ditetapkan serta menggapai tujuan perusahaan.

3. Fungsi pengarahan ( directing )
    Fungsi pengarahan adalah suatu fungsi kepemimpinan manajer untuk meningkatkan efektifitas dan efisiensi kerja secara maksimal dan menciptakan lingkungan kerja yang sehat, dinamis dan lain sebagainya.

4. Fungsi pengendalian ( controlling )
    Fungsi pengendalian adalah suatu aktifitas menilai kinerja berdasarkan standart yang telah dibuat untuk kemudian dibuat perubahan atau perbaikan jika diperlukan.

Para manajer dalam suatu organisasi perusahaan bisnis diharapkan mampu menguasai semua fungsi manajemen yang ada yang diharapkan dapat mencapai suatu hasil manajemen yang maksimal. Itulah alasan mengapa diperlukan manajemen karena tanpa adanya manajemen suatu proses tidak dapat berjalan maksimal.

food product

Pengertian food product :
 
    “ Proses pengolahan bahan mentah menjadi sesuatu yang menarik dan dapat untuk dinikmati.”  
 
Tujuan umum food product :
 
 Untuk kepuasan tamu.¨
 Untuk kebutuhan hidup.¨
 Untuk mendatangkan uang.¨
 Untuk kesehatan badan.¨
 
Tujuan khusus food product :
 
Merubah rasa menjadi enak.¨
 Mudah dicerna.¨
 Aman untuk dimakan.¨
 Bebas dari bakteri dan kuman.¨
 Merubah bentuk asli untuk meningkatkan wujud.¨
 Indah penampilannya.¨
 
Struktur Organisasi Dapur 
 
 1. Executive Chef.
 
  * Mengorganisasikan dapur.
  * Menyusun menu.
  * Memesan bahan makanan.
  * Membuat rencana “ layout “ dapur.
  * Memberi saran dan data alat-alat yang diperlukan.
  * Menjaga kestabilan “ Food Assistant “.
  * Mengkoordinasi pegawai.
  * Mengawasi pekerjaan di dapur.
 
2. Sous Chef.
 
  * Menggantikan tugas-tugas di dapur pada waktu Executive Chef tidak ada di tempat.
  * Mengawasi langsung operasional dapur.
 
3. Chef de Partie.
 
  * Bertanggung jawab kepada masing-masing seksinya.
  * Memesan bahan pada Executive Chef untuk keperluan seksinya.
  * Pengawasan kelancaran pelaksanaan tugas-tugas di seksinya. 
 
4. Demi Chef.
 
  * Membantu Chef de Partie pada seksinya.
  * Menggantikan tugas-tugas Chef de Partie bila berhalangan 
 
5. Cook.
 
  * Membuat hidangan sesuai dengan bagiannya dan Standar Perusahaan.
  * Menyiapkan sauce yang dibutuhkan dan penyerta hidangan. 
 
6. Cook Helper.
 
  * Membantu tugas-tugas Cook dalam seksinya masing-masing.
* Membuat Garnish
  * Menyiapkan atau memotong bahan-bahan makanan yang dibutuhkan
  * Mengambil barang-barang ke gudang atau departemen lainnya. Section In Kitchen

SECTION IN KITCHEN

1. Garde Manger yaitu berfungsi menyiapkan makanan dingin, semua sauce dingin, Cold Cut (jenis daging 
...      potongan dingin), keju dll
2. Entremetier yaitu berfungsi untuk menyiapkan aneka makanan seperti nasi, pasta, mie, vegetable (cooked),  
    soup, kentang, telur dll 
3. Saucier yaitu berfungsi menyiapkan makanan utama (main course) yang berbahan dasar daging, unggas, ikan dan seafood, sauce panas
*
4. Pantry yaitu section yang ada dikitchen yang berfungsi untuk menyiapkan makanan penutup (dessert)
 
          seperti buah, keju, minuman untuk breakfast dll
      5. Pastry yaitu section dikitchen yang berfungsi untuk membuat aneka makanan seperti kue, kue kering, 
 
          pudding, ice cream serta makanan penutup lainnya.
6. Butcher yaitu section dikitchen yang tugasnya memporsikan bahan dasar seperti daging, unggas, ikan dan  
          seafood, dalam kitchen besar biasanya didalam butcher terdapat fish manger yang tugasnya memporsikan  
 
          ikan dan seafood.
7. Commissary yaitu section yang tugasnya menyiapkan aneka potongan sayuran yang dipesan oleh section 
 
          lainnya yang ada dikitchen, dan biasa juga disebut Preparation Room.
8. Bakery berfungsi untuk menyiapkan aneka roti seperti soft roll, French bread, garlic bread, plan bread dll.
9. Art kitchen yaitu berfungsi untuk membuat aneka hiasan yang biasa didisplay direstaurant dan banquet.
    10. Rotisseur yaitu section yang berfungsi untuk menyiapkan aneka makanan yang dimasak dengan cara 
          dibakar atau dipanggang.
      11. Poissonier yaitu section yang ada dikitchen yang berfungsi untuk menyiapkan makanan panas yang 
             berbahan dasar ikan dan seafood, untuk kitchen yang berukuran kecil biasanya makanan tersebut akan 
             dihandle oleh saucier.

KITCHEN UTENSIL

1.       Machine Wishking Bowl
Sebuah alat baik berdiri sendiri atau handheld, yang digunakan untuk pencampuran adonan atau mengaduk adonan.
2.       Sauce Pan
... Penggorengan yang berfungsi untuk membuat sauce.
3.       Fraying Basket
Alat yang digunakan untuk meniriskan makanan yang telah di goreng setelah di goreng.
 
 
4.       Fraying Pan
Alat yang di gunakan untuk menggoreng suatu masakan.
5.       Raound Baking Pan
Sebuah wadah yang di gunakan untuk menaruh adonan untuk di letakkan ke dalam oven.
6.       Machine Balon Wish
Untuk mencampur adonan agar tercampur dengan baik.
7.       Manual Balon Wish
Sebuah alat utensil untuk mengocok adonan secara manual.
8.       Plastic Bowl
Wadah yang digunakan untuk menaruh makanan atau bahan makanan.
9.       Mixing Bowl
Wadah yang digunakan untuk adonan yang sedang di mixer.
10.   Pan
Tempat penggorengan yang digunakan untuk menggoreng berbagai jenis makanan.
11.   Chinoir
Penyaring makanan untuk mengambil sarinya.
 
12.   Ice Water Jug
Gelas ukur yang digunakan untuk mengukur cairan dalam satuan milli liter.
13.   Plastic Spatula
Alat untuk mengaduk atau mencampurkan adonan.
14.   Wooden Spatula
Alat yang digunakan untuk mengaduk makanan pada saat dimasak.
15.   Wooden Rolling Pin
Alat yang terdiri dari sebuah silinder (biasanya dari kayu) dengan menangani setiap akhir, digunakan untuk menggulung adonan.
16.   Spiral Machin Rolling Pin
Alat  untuk mengaduk adoanan roti yang dipasangkan pada mesin dough.
17.   Pallet
Alat yang terbuat dari stainless yang digunakan untuk mengoles dan merapikan crem yang ada di roti.
18.   Meat Hummer / Bon Coper
Alat yang berfungsi sebagai pelunak daging karena didalam daging terdapat enzim penghilang protein.
19.   Stainless Bowl
Alat untuk menaruh bahan makanan dan dapat juga digunakan untuk oben mary.
20.   Steamer
Sebuah panci tertutup dengan memasukkan sesuatu yang seperti saringan, digunakan untuk mengukus sayuran.
 
 
21.   Stainless Tong
Alat yang digunakan untuk mengambil makanan dengan cara di capit.
22.   Stainless Tray
Tempat yang digunakan untuk menaruh makanan atau bahan makanan yang telah di tiriskan sebelum dihidangkan.
23.   Plastic Ladle
Alat untuk mengambil makanan yang berkuah.
24.   Saving Disk
Wadah makanan dalam penyajian menu Buffet.
25.   Saving Disk Cover
Penutup makanan untuk wadah saving disk.
26.   Measuring Jug
Gelas ukur yang digunakan untuk mengukur benda cair seperti air, santan.
27.   Cutting Board
Alat yang digunakan untuk memotong sayuran dan berbagai jenis bahan yang memerlukan untuk dipotong
28.   Meat Fork
Garpu yang di gunakan menusuk  atau merobek daging daging.
29.    Small Knife
Pisau yang digunakan untuk filet ikan, cutting, boning, skinning, trimming terbuat dari stainless stell. Bentuk pisau bermacam – macam tergantaung dengan keperluan.
30.   Strainer
Semangkuk kawat kecil yang digunakan untuk mengalirkan liquid dari makanan padat.
31.   Potato Masher
Alat yang digunakan untuk menghaluskan kentang.
 
 
 
 
 
32.   Plastic Roll
Digunakan untuk membungkus meat and poultry, fish and selfish, dan vegetable yang sudah di prepare sesuai request order.
33.   Plastic Vaccum
Biasa digunakan untuk memvaccum meat and poultry, fish and selfish yang telah dibersihkan dan ditimbang sesuai dengan porsi kemudian disimpan di frozen agar bertahan lama.
34.   Egg Topper
 
 
 
 
 
 
 
 
 
35.   Plastic Wrap
Untuk menutup meat, fish, poultry dan vegetable yang sudah di prepare dan disimpan diatas tray agar udara tidak masuk dan pada saat akan dikirim barang tersebut dalam kondisi baik dan tidak tercemar oleh bakteri.
36.   Oval Platter
Piring besar untuk penyajian makanan ke tamu.
37.   Apple corer & Potato Baller
Alat untuk mengambil danging buah apel atau kentang serta mempercantik bentuknya.
38.   Mortar
Tempat untuk menghaluskan bahan makanan.
39.   Graters
Alat untuk memarut chesse, vegetable, nuts. 
40.   Meat Thermometer
Pengukur suhu khusus untuk daging.
41.   Ice Cream Scoop
Untuk portioning ice cream.
42.   Measuring Spoon
Sendok untuk menakar bahan makanan.
43.   Juice Extractor
Alat untuk mengambil extrac buah.
44.   Lemon Squeezer
Alat untuk memeras buah lemon.
45.   Tomato Slicer
Alat yang digunakan untuk mengiris tomat dengan ukuran yang sama.
46.   Egg Cutter
Alat yang digunakan untuk memootng telur rebus dalam ukuran yang sama.
47.   Poultry Scissor
Gunting yang digunakan unuk memotong unggas.
48.   Sharpening Stell
Alat asah yang digunakan untuk mempertacam pisau.
49.   Cake Tong
Alat untuk mengambil cake yang sudah jadi.
50.   Chesse Plane
Alat yang digunakan untuk membuat keju menjadi.
51.   Skewer
Alat untuk menusukkan daging yang akan dibuat sate.
52.   Fish Tong
Alat yang digunakan untuk mengambil ikan.
53.   Colander
Sebuah mangkuk dengan lubang-lubang di sisi. Alat ini digunakan untuk mencuci piring makanan atau draining liquid dari makanan padat.

KLASIFIKASI DAPUR

Kitchen adalah “ Sebagai tempat pengolahan makanan pada industry jasa pelayanan.”
Kitchen bisa di klasifikasikan menjadi :

1. Oriental Kitchen.
Adalah dapur tempat pengolahan makanan oriental. Contoh :
¨ China , contoh : Fu yung hi, kwetiau.
¨ Makanan Jepang , contoh : Hoka-Hoka Bento.
¨ Makanan Indonesia , contoh : Soto-sotoan.
Masakan Oriental mengandalkan masakan yang berasa. Ciri khas dari makanan China dan makanan Jepang yaitu terdapat minyak.

2. Continental Kitchen.
Adalah dapur tempat pengolahan makanan Eropa . Contoh :
¨ Chicken Picatta .
¨ Chicken Cordon Bleu .
¨ Spaghetty Bolognaise.
¨ Sirloin Steak Black Pepper Sauce.
¨ Kakap Meunir.
Masakan Continental mengandalkan masakan yang beraroma. Ciri khas dari masakan continental yaitu selalu ditambah dengan sauce dan menggunakan bumbu kering.

3. Conventional Kitchen.
Terdapat pada industry jasa pelayanan makanan dalam jumlah yang kecil. Dengan menu yang kurang bervariasi. Pada jenis dapur conventional ini tidak terdapat perbedaan antara “Preparation” dengan “Finishing” kitchen. Bagian tersebut bekerja pada ruangan yang sama.

4. Combine Preparation and Finishing Kitchen.
Terdapat pada industry jasa pelayanan makanan dalam jumlah yang sedang. Dengan menu yang lebih bervariasi. Pada dapur ini sudah terlihat adanya “Pembagian” antara preparation dan finishing.

5. Separated Preparation and Finishing Kitchen.
Terdapat pada industry jasa pelayanan makanan dalam jumlah besar. Dengan menu yang sangat bervariasi. Terdapat pada Hotel bintang 4 dan 5.

Mirpoix = dimasak dengan api kecil airnya kira2 sekitar 1/3

Bahan yang di gunakan

Wortel, onion, seledri, daun bawang,

Kegunaanya : dapat di gunakan untuk smua masakan apabila airnya kering.

Brownstock + roux ( butter + terigu )= demiglace

Bouquegarnie = bayleaf, rose marye, thyme, basil, oregano.

      Brown saus = netral bisa daging bisa ayam

      Black paper saus = demiglace = black paper

      Mushroom saus = bisa ayam bisa demiglace + jamur

      Red wine saos = redwine + demiglace.

EGG COOKERY

1.       Boile egg

Memasak telur dengan cara di rebus namun menggunakan cangkakng

2.       Poach egg

Memasak telur dengan cara di rebus namun tidak menggunakan cangkang.

3.       Ommeled

Memasak telur dengan cara di kocok terlebih dahulu kemudian masukan paprika tomat dan onion dan smok beaf yg telah di potong

4.       Sceamble egg

Telur di kocok kemudian di tambahkan susu

5.       Sunny side up

Telur di masak namun tidak di kocok  terlebih dahulu dan agak stengah matang

6.       Over easy

Telur di masak namun tidak di kocok namun matang tp jangan sampai berwarna ke coklat coklatan.