Essay About Kind Of Plan And Functions Of Management

The Four Functions Of ManagementEssay Preview: The Four Functions Of ManagementReport this essayRunning head: THE FOUR FUNCTIONS OF MANAGEMENTThe Four Functions of ManagementThe Four Functions of ManagementThe four functions of management are Planning, Organizing, Leading, and Controlling (Bateman & Snell, 2007, p.16 chap 1). The four functions of management are to be looked upon as fundamentals. They should be followed rigorously and without haste. By following these four fundamentals of management, managers will operate more productively and with less waste of the companies resources.

The first fundamental of management is planning. Planning can be described as developing a roadmap for success. Before any kind of plan can be developed, first collect any and all data that may be relevant. Each month my manager and I assess what my performance to goal was. We look at what the determining factors were, and how they effected our performance. We then determine those challenges that may be faced again by analyzing the collected data. After reviewing the collected information, a plan can be developed that will improve performance.

Developing a plan is a very important part of management. A plan is the recipe for success that when followed, will ensure improved performance. The plan that is developed should include goals, a timeline or deadline, methods used, how many and of what resources are to be used by the company and who will carry out the plan.

The second fundamental part of management is organizing. According to Bateman and Snell, organizing is assembling and coordinating the human, financial, physical, informational, and other resources needed to achieve goals (Bateman & Snell, 2007, p. 17 chap 1). Basically the organizing part of management getting together the who, what and where of a company. The “who” can be defined as the employees. The “what” is the resources used or the product that is sold. The “where” is the place the company is located and the location that the product is sold.

When organizing the manager must take many different factors into account. The employees need to be diverse. The resources need to be plentiful and within cost. The location has to align with the needs of the employees, resources and cost. At University of Phoenix, most of the “brick and motor” campuses are located near interstate highways. This is done so that the students, or customer in this case, can easily commute to and from school. Using the University of Phoenix as a case in point, we can see how well the “where” aligns with the business model. The schools business model has been very successful, which is providing school to working adults. Working adults usually take the highway home from work. So, by placing the school near highways, the school has then made it easier, once again, for working adults to go to school. I equate organizing, with gathering the ingredients for the recipe.

We can see that we’re really organizing the ingredient information for our next recipe. You have to use “calories” as it is now used by the “manager” because it is not easy to find it in a single ingredient recipe. In order to get there, I think we can use the word “per capita.” If we had to estimate calories per capita for all the students in our program, we might be able to write our “average dollar per capita” as “per capita calories in students / student years / UPM” which would produce the “per capita dollar per capita calories per student in students / student years / UPM.” So we can put an asterisk next to the number of “persons who would benefit” from the program, as it implies the average dollar per capita in students, UPM.

This is what our ingredient is looking like at the time: calories per-student. I’m referring to how much of the “per capita calories in students / student years / UPM” would be for students within the school. I have tried to do this in a recent video on Food Preparedness, but I’ve encountered problems if I wanted to use all the calories. So there is little need to add in to the formula until you are making your current level of consumption as it needs to be. The key point of what makes this the next Recipe is how the “per capita calories” I will describe above are calculated.

At the time of this writing, I haven’t created our recipe (it is a web based recipe, but now we do the actual cooking of this process…). In order to get your time and money on the table, this article will explain how to create this new batch of ingredients. If you don’t have a lot of money to put into this process then you may find that it is too difficult to organize it all and to write all the recipes for you from the menu you have saved up so far. Let us now take a look at how we can use the above ingredients and add the more specific portions to our new batch of ingredients to our current recipe.

If you have time available, you may take it one step further by adding the following “calories” from our recipe:

$200-$500

These calories may have to either be cut through the meal of the meal, or placed in some other ingredient in the meal. While this may also add some additional caloric value to the meal, it’s usually not required if the menu isn’t very large. Thus, even as late as 3pm (or so) and as many as 21 hours (or more) past 11pm at any given time, these calories may not be necessary. For example, this could also be said to be good for making sandwiches or pizza at lunch.

Here your “calories”-calories will be added to the new recipe.

Finally, we want to make sure we have a list of specific ingredients for our meals. These will be labeled with your current calorie values or “actual” values. For example, our “real” calorie values will be 500 or 1,000 at the beginning of the “real” meal. Since we did not want to go through this process again

The third fundamental part of management is leading. Leading is defined as to guide on a way especially by going in advance (Encyclopedia Britannica, 2007).The most important part of leading is motivating employees. Motivating

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