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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
State the meaning of controlling.
Give any two standards that can be used by a company to evaluate the performance of its Finance & Accounting department.
Which term is used to indicate the difference between standard performance and actual performance?
“Measurement of a company’s progress may involve calculation of certain ratios like gross profit ratio, net profit ratio, and return on investment etc. at periodic intervals”. Identify the function of management involved in the above context. Also briefly explain the step in the process of the identified function discussed above.
Controlling function of an organisation is
Which of the following are the features of Controlling?
Assertion (A): Controlling ensures that resources are used in the most effective and efficient manner.
Reason (R): In controlling, each activity is performed in accordance with predetermined standards and norms.
Assertion (A): A small enterprise cannot afford to install an expensive control system.
Reason (R): Control system loses some of its effectiveness when standards cannot be defined in quantitative terms.
Controlling means ensuring that activities in an organisation are performed as per the ______.
Name the function of management which helps in the formulation of future plans, in the light of the problems that were identified and thus, helps in better planning in the future period.
Controlling means ensuring that activities in an organisation are performed as per the ______.
An effort to control everything may end up in controlling nothing is related to:
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 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?
One of the functions of management completes one cycle of the management process and improves planning in the next cycle in light of the problems that were identified in the existing plans.
Identify and state the function of management discussed above.
