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1.- Explain the idea of “Controlling” as it is used in the management model. In other words, tell what it means in this context.
Controlling is to supervise work, compare the work with planning k and correct the deviation, which means monitoring and evaluating activities. Controlling is the last link of the management model, during which managers judge whether the goals of the organization have been achieved and if not what the reasons are.
2.- Explain the idea of “Organizing” as it is used in the Management Model (the entire management model consists of planning, organizing, leading, and controlling). In other words, tell what “organizing” means in this context. Be sure to include the various types of assets that are organized.
Organizing means, in a certain situation, managers distribute the various resources in order to achieve the common goals and finish the tasks effectively and confirm the relationship between the organization members, tasks and activities. In general the process involves four resources, including human resources, financial resources, physical assets and information. The human resources provide managerial talent and labor for this process. Financial resources are used to invest in order to maintain the ongoing and long-term business. Physical assets contain raw materials, office and production facilities and equipment, which ensure the material supplies for the use of other resources. Information ,such as usable data and information linkage ,is another resource, the importance of which to an organization is increasingly highlighted.
3.- In the text book and in the videos, the author and I make the point that the Management Model is universal. In other words, managers at all levels of all departments in all kinds of organizations use this system. Describe how a chef in an upscale restaurant uses the “planning” element of the management model.
Any organization, any person and anything all need to plan make planning.Planning can make the direction for the future specified, reduce uncertainty and achieve their goals efficiently and improve controlling standards. In order to maintain the normal operation of kitchen in restaurant, an upscale restaurant chef should make planning when working. He needs to make the planning for the kitchen staff, the cost of ingredient, the menu, the time, temperature and hygiene in detail, so that he can make each employee to do their own work efficiently, purchase the ingredients in the lowest cost, provide a clean environment of the pre-production and subsequent work, make delicious food and make money for the restaurant .
4.-Figure 2.4, on page 47 of the 11th edition of the text, is entitled, “An Integrative Framework of Management Perspectives.” Explain in your own words how the five perspectives are being integrated.
Seen from the figure，it’s very obvious that the five perspectives of the “Integrative Framework of Management Perspectives” is interdependent . Only when managers consider the relevant factors in these five areas comprehensively ,can he or she manages the organization efficiently and achieve their goals. First of all，systems and contingency perspectives require managers standing in a certain height and a wide horizon to manage organizations and prepare for the next step. Classical management perspective needs managers to making planning, organizing, leading and controlling. Behavioral management perspective requests the manager to understand individual and groups' behavior and the leadership deeply. From the quantitative management perspective, valuing the technology is conducive to achieving organization’s goals.
5.- Describe a Manhattan, Kansas, Subway Restaurant manager’s general, task, and internal environments. Include at least two elements of each, and describe them. I feel like I need to insert a reminder here, because these definitions and descriptions are pretty clear in lots of places… USE YOUR OWN WORDS – do NOT copy from the book , internet, etc.
In my opinion, a Manhattan, Kansas, Subway Restaurant manager will face two kinds of environment which concludes the external environment and internal environment. The external environment can be divided into General environment and task environment. General environment is everything outside an organization’s boundaries—economic, legal, political, socio-cultural, international, and technical forces. The manager of the Subway restaurant should keep an eye on economy all the time. The prices of the dishes should take into account the economic situation. When the economic is poor, the manager can reduce the prices; when it is booming he or she can increase the price. For the legal reason, the manager should to buy the ingredients, food, dinner service through legal means and shouldn’t purchase those items that are prohibited by law. Besides the manager should hire labors legally .From the aspects of socio-cultural, when making dishes ,the manager should take into the eating habits and taste of local residents consideration, and especially pay attention to the dietary taboos of local residents. Task environment is composed of specific groups and organizations that affect the firm. The manager should make efforts to build a sense of service for the customer, so that he can win the customer high praise and increase their satisfaction. Besides he or she can establish a long-term cooperation relationship with suppliers to reduce material price fluctuations. Internal Environment is the conditions and forces present and at work within an organization. Managers should be concerned about the staff, respect the interests of employees and enhance the staff's sense of belonging.
6. In Chapter 4 and in the videos, the term “unethical behavior” is defined as behavior that does not conform to generally accepted social norms. In the videos I say that this makes ethics a moving target. What does this mean to the manager, and how can you protect yourself and your future employees from making unethical decisions and choices.
When unethical behavior is referred to a organization, it can be defined as behaviors that does not conform to generally accepted social norms by the members of an organization. In a organization the members comes from different background, so there exists great diversity in the standard of morality. The staff of different levels and departments has different standards too. So the moral standard is not clear, then the border of unethical behavior is not clear.
Robbins said, factors that affect ethical and unethical behavior include the stage of moral development, personal characteristics, control points，structure variable, organizational culture and the strength of problem. In order to avoid myself and my future employees making unethical decisions and choices, I will pay attention to the above five factors to make my own and my future employees’ behavior conform to the code of ethics.
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