Seminarski rad

Anica Pesic 181/Pt

REPUBLIKA SRBIJA
VISOKA SKOLA PRIMENJENIH STRUKOVNIH STUDIJA
VRANJE

SEMINARSKI RAD
iz
engleskog jezika

Tema: Management

Predmetni profesor:
Dr Maja Stanojevi

Student:
Anica Pei 181/PT

Vranje, 2011

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Anica Pestic 181/Pt
CONTENTS:
Introduction .... 3
Resources in the process ..... 3
o Human resources3
o Equipment and buildings4
Sales . 5
Supplies .... 6
Conclusion .... 7
Literature.8

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INTRODUCTION
Management is organization and coordination of the activities of an
enterprise in accordance with certain policies and trying to achieve defined
objectives. In food industry, it implies activities of a food company urging to
coordinate all the necessary resources and direct them towards the goal. A
good manager is capable of connecting all of the resources into a system that
will function without bigger setbacks.

RESOURCES IN THE PROCESS:

Resources include:
- human resources
- equipment
- buildings
1. Human resources
People working in the company, no matter how small it was, have to
be capable of doing everything they are required to. They have to be
conscious, professional, educated, experienced and skilled. But the key
element of good human resources management is deciding who will do
what, because if the wrong person is assigned to an important job, failure is
certain. And this refers to all of the employees, the ones in production, sales,
supplies, public relations, and especially managers and supervisors. This is
even a bigger issue in small companies that do not have a lot of workers so
they have to be competent for multiple functions. Competency is a
combination of appropriate education, training, knowledge, skills and
experience that need to be demonstrated on day-to-day basis. In food
industry, quality management system (QMS) is an important part of the
organization. Quality management system is an arranged business system,
organized in all of its parts (marketing, planning, development, production,
even destroying the products after they have expired) and documented so
that it provides evidence that all of buyers demands are satisfied. It does not
improve the quality of the product on its own, but enables better
coordination and control within the company which makes it more
competitive in the market and increases the profit. None of that would be

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possible without experts who would lead the company through the process
and keep up the job afterwards. Even in the case of smaller companies it is
recommended that a previous training for the employees is provided. It
usually includes teaching about:
- The nature of the job
- Regulations on health, security and safety on work
- Protection of environment
- Quality policy and other policies of the company
- Role of the new employees
- Important procedures and instructions

Not knowing anything about these things, the new employees could
easily find the wrong way to solve a problem in their everyday practice.
2. Equipment and buildings
Even after the training and with a lot of experience, employees could
be completely useless if they are not given the right equipment to work with
and proper space where they have all the necessary conditions. And
equipment is not just the big machines in the production. Equipment is every
means that enables the workers to accomplish the goal they are planned to.
For example, not having a telephone seems to be a minor thing that would
not change a lot. But, imagine people in the sales who are supposed to call
potential partners and schedule an appointment in order to sign the contract
and they do not have a telephone in their office. It turns out to be a very big
issue. Workers must have everything they need in every moment, otherwise
they will not do their job in the best possible way and that would reflect to
the success of the whole company.
In food industry, production equipment is a very important issue since
food health and safety are very important. The equipment must be
appropriate for the use, handled in accordance with the manual, handled by
trained experts and regularly cleaned. Another important thing is innovating.
If the company does not keep up with the latest technological innovations in
the area, it will not be able to be competitive in the market because it will
produce less, have higher prices and will not have as quality products as the
competition. Investing into new equipment might be expensive and difficult
to afford in the present moment, but certainly does pay off in the future. If
well planned, it can pay itself off in very short period of time.

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A company should consider the options in which it could provide,
manage and maintain various aspects of work conditions and equipment.
Very often, it is necessary to have enough spare parts in order to make the
maintenance effective. That is why needs and demands concerning
infrastructure should be previously determined. And that also includes
predicting of the future needs.
Work place could be an office where important parameters are light,
noise and air quality. If we are talking about a production place, it is
necessary to provide special conditions of safety. Some of the questions that
need to be considered about that are:
- Are the temperature, humidity, noise, vibration, light, etc. handled properly
in the workplace?
- Are there proper waiting rooms for the customers?
- Are the necessary sanitary and hygienic conditions provided?
If all of these conditions are provided and managed properly, they
should enable efficient business process.
SALES
1. Product and service placement planning, or
management process planning.
Product placement is a term which is used for the whole process of
providing a service or producing goods, or a combination of these two. In
order to place the goods, all of the activities need to be planned as they are
going to happen.
Examples:
Considering wishes and needs of the buyers
Defining goals for increasing productivity, reducing losses and
avoiding disagreements on the ways they should be achieved
Predicting resources necessary
Making the budget, providing the machines, planning production,
creating work manuals
Defining all the regulations needed

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All the information that origins from planning needs to be
documented in a way that would ensure successful development of the
process. The size of planning the process depends on whether the product or
a service is:
- cyclical (repetitive)
- based on a project
- innovative
- combination of these features
In the case of a routine production in which cycles are repeating, it is
possible to plan at the same time when defining the quality documentation.
Later, calling on the documentation could be enough to satisfy demands
made through the process of planning, especially the ones that refer to the
goals of quality.
In case when the nature of the job is such that it does not fit into the
routine procedure, planning is required within every new contract or a
project. In other cases, it would be suitable only where the products or
services do not fit the routine.
SUPPLIES

1. Making the list of supply demands. Who makes

the list?
Before the process of defining the supplies is started, it is necessary to
identify the goods and the services that are bought and that affect the quality
of the final product or a service. After the supplier list is finished, criteria for
marking them must be defined. After marking the suppliers, we have to
make a choice, that is, choose the ones who are capable of satisfying our
demands. Here are some questions that should be asked when choosing a
supplier:

How reliable are they?

Can they deliver what we need?
Do they have the proper equipment and human resources?
Are the delivery deadlines and the prices acceptable?
Do they have a good quality management system?

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Is their business reputation appropriate?
2. Defining what is the task of the supplies
In order to provide what is necessary for the organization, instructions
for the supplies must be concise and clear. It is the best to instruct in written
form. It should be kept in sight that instruction given by phone can easily be
misunderstood so everything should be done for that to be avoided.
When it comes to ordering, there should be a written record of it when
it is done by phone or by mail so that the ones who order could be sure that
they were delivered what they demanded. It is vital that crucial details about
the goods or the services are agreed in the moment of ordering. In that
purpose, drawings, catalogues and samples are often sent to the buyer. Other
significant details are deadline, place and way of delivery. A written order
form should be checked before it is sent to the supplier. In small companies,
the person who is in charge of supplying will often be the person checking
the order form, and in that case, the whole check will consist of reading,
signing and putting a date on the form.
In food industry management, just as in any other management, a
single part of the system cannot be neglected because the whole system will
fail to accomplish the objective and that is not good for a company. The skill
of the manager is to use the resources that are available in the best way
possible.
CONCLUSION

QMS is an important part of the organization. In management a single part

of the system cannot be negleacted.
The skill of the manager is to use the recourses that are available in the best
possible way.

LITERATURE:

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