Food Services Management

Wages – Definition of minimum wage, Objectives, Components of wage, Income not included in the minimum wage, Fixation of minimum wages, Revision of minimum wages, Advantages

Definition of minimum wage Minimum wage has been defined as “the minimum amount of remuneration that an employer is required to pay wage earners for the work performed during a given period, which cannot be reduced by collective agreement or an individual contract. Objectives ☆To provide minimum wages to theworkers working in organized sector. ☆To […]

Food Services Management

Various Acts Governing Food Establishments – The Factories Act (1948), Objectives, Main provisions of the Factories Act, Minimum Wages Act 1948, Concept of minimum wage

Various Acts Governing Food Establishments The Factories Act (1948) In India the first Factories Act was passed in 1881. This Act was basically designed to protect children and to provide few measures for health and safety of the workers. This law was applicable to only those factories, which employed 100 or more workers. The Recommended […]

Food Services Management

FASSI – How to obtain the FSSAI License?, How to obtain the Liquor License?, How to obtain the Health / Trade License for restaurant?, How to get the GST Registration?, How to get NOC from the Fire Department?, How to get the certificate of Environmental clearance?

How to obtain the FSSAI License? Submit the printout of the filled up online application form to the Regional / State Authority with all the supportive documents within 15 days from the date of making the online submission for the application to be considered. (ii) Liquor License If the food service organization serves liquor, then […]

Food Services Management

Food service – How to Obtain License and Registration for Starting a Food Service Organization?How to register to start a restaurant?

A food business/food service organization involves multiple activities, for instance, from manufacturing till sales. Food business also includes storing, retailing, distributing and transporting food and food products. The following categories come under food service organization / food business.

geography

What is Ethnicity -what is Religion – what is Tribal Religions- what is Pigmies – what is Eskimos – what is Masai -what is Pigmies

Ethnicity is a concept referring to a shared culture and a way of life. Th is can be refl ected in language, religion, material culture such as clothing and cuisine, and cultural products such as music and art. Ethnicity is oft en a major source of social cohesion and social confl ict. Th e world […]

geography

What is Races- what is Negroid- what is Caucasoid- what is Mongoloid -what is Australoid- what is Human races

The race is a group of people with more or less permanent distinguishing characteristics. T here are skin colour and hair colour to which persons concerned attach certain interpretations. Objectives and s cientific classification are the division of mankind in to racial groups should be done on the basis of measurable physical features and qualities […]

Food Services Management

Yearly Performance Appraisal,Wages,Employee salary and performance appraisal, Methods of Appraisal, Wages – Types of Wages, Determination of wages and salary

Appraisal helps the supervisors to chalk out the promotion programme, decide compensation packages for employees help them to frame training policies and programmes, understand the validity and importance of the selection procedure ensure effective communication and also serves as a motivation tool.

Food Services Management

Traits / Qualities of effective leadership, Physical and mental vigour, Emotional stability, Empathy, Motivation, Communicating Skill, Ability to guide, Sociability, Technical competence, Other personal abilities

Traits / Qualities of effective leadership To be able to provide effective leadership to his subordinates, a leader needs to have certain qualities. Some important qualities that a leader must possess are summarized i. Physical and mental vigour In order to work for sufficiently long hours a leader requires tremendous stamina and vigour. ii. Emotional […]

Food Services Management

Motivation in Food service, Maslow’s Theory of Motivation, Douglas McGregor – X and Y theory,Positive (Incentives),Negative (Fear), Extrinsic (Externalmoney, fame) Intrinsic (Internal- praise and recognition)

Motivation A good management will always try to motivate employees and provide a suitable work atmosphere. The productivity of food service operation is directly related to the motivation of the employees.Motivation is derived from the word ‘motive’. Motive is defined as an inner state of individuals’ mind that activates and directs the behaviour. Motivation refers […]

Food Services Management

Food service Leadership Qualities,Leadership Qualities, Styles of Leadership,Autocratic leadership, Democratic leadership, Laissez Faire or Free Rein leadership, Bureaucratic leadership

Leadership Qualities Leadership is a process of influence on a group. The food service manager has the task to empower employees by clearly establishing and communicating the mission, accepting the responsibility of leading the group, and earnings employees trust by showing a high regard for self and others. Always an empowered team is required to […]