CHAPTER ONE

INTRODUCTION

1.1     BACKGROUND OF THE STUDY

Managers are the community that visibly stands apart in present-day business organization, although heterogeneous and difficult to unequivocal defining. The reasons for this phenomenon are concerned with the process of ownership and management’s

separation, therefore with so called “managerial revolution”. In the business encyclopedia, manager is described as a person, who fulfills the primordial managerial functions (planning, organizing, motivating and controlling) and is the superior of given human team (Encyklopedia biznesu1995). However, manager is a person who first of all is responsible for realization of management process. In particular manager is the person, that makes plans and decisions, organizes, supervises and controls human, finance and information resources (Griffin2010). Manager can be seen as a profession which essence is the management – the art of reaching goals by proper using the finance, material and human resources (Pocztowski1997). In catering management the manager is seen as a person employed for managing, fulfilling all his functions and making use of all or some part of fund/resources in order to achieve goals of the whole or its given part.

Catering is the business of providing food service at a remote site or a site such as a hotel, public house (pub), private home or other location. Catering has evolved to become an artisanal affair.The importance of good quality food to the health and well being of older people, and how the housing and care industry needs to embrace the opportunity of expecting more from the catering. There seem to be different challenges being faced by mangers in providing efficient service. The preparation of food and its related knowledge are an inevitable part of daily living and an important part of an economy. The subject is addressing the challenges faced by managers in providing efficient catering service in the old people home.