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प्रश्न
With the help of a diagram explain 'Functional Foremanship' as a technique of scientific management.
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उत्तर
Functional Foremanship
A foreman refers to the one who is in charge of workers at the operational level. He forms the link between managers and workers. According to Taylor, it is necessary to improve the performance of the foreman to improve the overall performance in the factory. Taylor observed a few qualities which a good foreman must have such as intelligence, tact, judgement and knowledge. However, he observed that no single person can have all the qualities. So, he suggested that there must be eight persons who would accomplish the work of the foreman. This technique was named Functional Foremanship. Taylor suggested that the planning and production functions should be separated from each other, each having a separate in-charge. Both production in-charge and planning in-charge, in turn, would have four personnel under them.
Four persons who work under the planning in-charge:
1) Instruction Card Clerk: Providing instructions to workers
2) Route Clerk: Determining the route to be followed in production
3) Time and Cost Clerk: Preparing sheets about time and costs so as to minimise wastage
4) Disciplinarian: To ensure that discipline is being maintained
Four persons who work under the production in-charge:
1) Speed Boss: To ensure that the task is completed in the stipulated time
2) Gang Boss: To ensure that various machines and tools are in place and ready for workers
3) Repair Boss: To ensure that tools and machines are in the proper working condition
4) Inspector: To ensure that the quality of work is up to the mark
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संबंधित प्रश्न
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Reason (R): In controlling, each activity is performed in accordance with predetermined standards and norms.
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Controlling involves:
Read the following text and answer the following question on the basis of the same:
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Which of the following statements is true with respect to critical point control?
Read the following text and answer the following question on the basis of the same:
A critical point control (CPC) approach is followed by McDonald in the cooking and handling process so that any food safety threat can be prevented, eliminated, or reduced to an acceptable level. Hence, continuous monitoring of activities are undertaken to ensure that the process is right at each critical point control. The main principle followed for cooking at McDonald is "less amount many time" which can ensure the high quality and high fresh level of the food. For instance, if four hamburgers have to be made, a worker cannot cook all the four hamburgers at one time. The time figured out for making hamburger is one hundred and forty-five seconds. moreover, nearly all foods in the McDonald have the specific holding time for hamburgers is ten minutes and for french fries is seven minutes. If it is not sold within that time it is thrown away. Also, the temperature of the milk sent by the supplier must be under 4°C, otherwise it will be returned.
Which feature of controlling is highlighted in the above text?
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