Management was considered a skill and art. People said leaders are born. Then people said leaders could be inspired. Now people say that leaders could be trained. It is true that we could be trained and taught to become leaders. Management is a leadership skill. The best leadership ever is the leadership by example. If the example is right then the understanding will be full. If the example is not right then the understanding will not be right.Companies and organizations have managers and management levels. Smaller companies might have only one level of management and there might be only one individual as a manager. Larger corporations have different levels of management. There might be junior managers who directly deal with base level employees. There might be middle managers who interact between the junior managers and the senior managers. There might be a higher management team which would be at the top of the organizational structure.If an organization is established to be bigger, the management would have been planned and structured beforehand. Most organizations that are worldwide and famous now, were not planned to be so when they were initiated. If you take any of the gigantic businesses, corporate companies or organizations, most of them were not meant to be grown into worldwide entities. In fact, some of the current successful and worldwide businesses were opened up for fun. We can consider the United Nations Organization as one of the very few organizations which were meant to be worldwide as they were established.The change becomes necessary when the organization transforms from a small group of people having fun to a larger entity of importance in the society. When Facebook was launched, it consisted of only one manager; the founder himself. Now it has over 10,000 employees with different levels of management. Google was started with two people. Now it has more than 57,000 employees worldwide. This is the transformation that takes place when a company or organization grows.All companies had to face the issue of transforming from a smaller stage to a bigger stage. Once they transform, the organizations which changed their structure of management accordingly were able to survive. The management of whichever organization was resistant to change had to pay the price of losing the organization. If an analysis is done on the organizations, companies or corporate businesses which were closed or sold, then the management would be held responsible for ending up in such situations.The most effective mode of management is to lead by example. A military is a controlled system that runs by orders. One of the most important aspects in the military is that the leader who is giving an order also carries out that order. For example if a soldier is required to wear a uniform, then the chief of the battalion is required the same. If a soldier is required to carry out training exercises, the commander is required too. In other words, militaries are successful organizations not because the leaders or managers have much authority but because they lead by example.As a simple fact, if a manager keeps his table clean all the time, he can ask his subordinates to keep their table clean. There will be no opposition. Since the subordinates know that their manager always keeps his table clean, they will have no excuse or reason to give him. The leader gets his authority through his example behavior and not through shouting at people.Since management is essentially leadership, it should lead by example. The duty of higher management is to make sure that there are example leaders in the middle management. The middle management consists of the most sensitive links with most critical positions. The middle management of any organization is the bridge between the workforce and the managing force. If the bridge is not right, then the journey wouldn’t be fulfilled.As organizations transform from small to big, the gap for a middle management arises. The top managers might be able to manage 10 staff but not 100. If the top management decided to manage all staff without middle management, it is like building a suspension bridge without any poles in the middle. It will work for up to a certain length. If the bridge exceeds the optimum length, then the strength would be in question.It is the same with a growing business. There have to be changes to address the needs of tomorrow. Most organizations fail because they try to address the problems that took place yesterday and they forget to think and make a plan to avoid problems tomorrow. In the long run, this kind of organization will have problems piled up from the past and will be facing problems in the future as well.The aspects of the management should change in a way that the management should be able to think, anticipate and identify potential problems in the future. They should then be able to get ready to face and solve the problems before the problems hit the organization. If this is not considered by the management, then the day to day problems will keep all the staff occupied in problem solving. While everyone is busy trying to solve the problems, the intended regular tasks will be missed. The missed tasks will seed for new problems in the future. Since the management is not willing to change, the same will take place in a loop.A few managers don’t consider themselves as examples. The manager might not think that he is not supposed to be an example, but the employee will always look at the manager as an example. If the manager is not punctual, then the employee will either become like the manager or will not like the manager. If people don’t like other people, it is hard to take tasks from them. If you are a manager and your employee doesn’t want to take tasks from you, then you are in trouble.Every single aspect of the manager is critical to the organization. If there are five different managers in an organization, all of them should be together and be leading by example. The employees who look at the managers should get an impression to become like the managers. In a few organizations the founders or the owners make sure that the staff will like the management. If someone in the management is spoiling the name of the entire management, that person would usually be fired.Some say that the only job of a manager is to hire staff. I strongly disagree. The only job of a manager is to manage. Managing is a leadership aspect. The best leadership is to lead by example. To be a positive example, the manager has to be positive in all qualities. If the manager is positive in all senses, the employees will like the manager. If the employees like the manager, then they will listen to the manager. If the manager asks them to do something, they will do it. A positively qualified example manager is going to ask only something good for the organization. At the end, a positive change in the management will change the organization positively.

CULINARY SOFTWAREOver the years the software industry has matured into perfect and precession tool.We can see the use of Software in every industry across the globe. The software industry has also entered in the Culinary and Hospitality industry. We can see 7star,5star, and cruise industry using software without hindrances.Global software-industry annual revenues touch up to 600bn dollars. The share of culinary software is -64 million annuallyGraph for global software growth and culinary software shareWe need 60% more food than we are currently producing today to feed the growing population which is estimated to be 9 billion by 2050. Changing global demands in the Food & Agriculture industry are outpacing what current food systems and technology can achieve.Culinary management has all the challenges of regular business with responsibilities that require unique skills. The restaurant manager has to contend with issues involving personnel, equipment, advertisement, and bookkeeping. In addition to this, the restaurant deals with food and food safety. The restaurant manager must decide what the menu will be, how much quantity of any particular foodstuff to have on hand, what special equipment is needed, and what training is needed for the personnel.New technological advancements are making things easier on staff, improving customer service and helping the bottom line.Finally, computer-based instruction is cost-effective, generating savings for both the institution or sponsor.Here is a list of software’s used in the culinary industryRecipe Costing Software. is a cloud-based solution that assists food businesses with inventory management, cost control, sales data tracking, and much more. You can easily cost recipes, sub-recipes, and ingredients whilst including allergy and nutrition information for all ingredientsBluetooth temperature sensors -It’s no secret that HACCP (food safety) checklists are a pain. That’s why many restaurants have started utilizing Bluetooth temperature monitoring systems to ensure their food and equipment are up to par. Using handheld probes and fixed sensors, restaurants can manually or automatically measure the temperatures of their key assets in as little as four seconds. Managers can program customized limits for each food and equipment and be alerted if any temperatures are beyond their acceptable threshold. These Bluetooth sensors can also wirelessly record temperature readings in a HACCP log so that employees do not have to. This prevents staff from falsifying daily reports and simply eliminates paper logs altogether. Wireless temperature systems ultimately take a proactive approach to food safety, helping restaurants to avoid product loss and most importantly protect customer safety.HACCP Management The software prompts the user through the U.S. Dept. of Agriculture and Food and Drug Administration requirements to ensure that a complete HACCP plan is developed. Intuitive tools designed for beginners facilitate process flow diagramming, and defined HACCP tasks with simplified templates to move the user through plan creation effortlessly. The automatic creation of hazard analysis tables ensures that no element is forgotten. Linked files make plan modifications easy-if a process step is changed, the HACCP tables and corrective action procedures are automatically updated.
Scheduling software – With scheduling software, managers can generate a weekly schedule in seconds, whereas it may have taken them an hour or longer with more traditional methods. The software takes everything into account, from employee availability to forecast sales levels to avoid under- or over-staffing. Restaurants that use scheduling software have seen a 2% reduction in their labor costs on average.

Virtual reality onboarding – Virtual reality offers an ideal way to train new staff. By avoiding the risks of exposing them to the environment too soon, new hires can safely study the process with a headset and special software. This lessens the pressure of committing mistakes and allows them to get used to their new jobs without having to touch anything.

Digital inventory tracking – With a mobile device, managers can submit and view inventory counts. The software can let them know when they need to purchase more, and can even tell them how much they should have on hand. If projected inventory does not match what they have on hand, the manager can address the issue immediately, whether it be waste, theft or portions being made too large.

Automated purchasing – Just as managers can track inventory digitally, they can also use software that automatically makes purchases according to programmed parameters. The software considers forecasted sales, product lead times and par levels set by the manager.

Tabletop tablets – Kiosks and tabletop tablets for point of sale orders are proliferating in many restaurants. Customers can use them to browse the menu and make their orders and even make their payment. The software can also make suggestions based on what the customer has ordered to increase sales.

Nitrogen-infused beverages – Nitrogen is used to prevent spoilage in packaging, but now it is used to make beverages more appetizing. Principally used in coffee, nitrogen infusions make the beverage creamier, smoother, and more appetizing to customers.

The foodservice industry continues to evolve and grow along with changes in technology and consumer trends. Technology is adding elements to food preparation and customer service that not long ago would have seemed like they belonged in a science fiction movie. We eagerly await the coming innovations in the culinary industry.Nutrition Analysis Software- is the tool for nutrition analysis, recipe analysis, diet and exercise tracking, and menu planning. Nutrition analysis refers to the process of determining the nutritional content of foods and food products. The process can be performed through a variety of certified methods. Some of the Global Software companies developing culinary softwareare, Microsoft, Mariner Software, VMWare, SAP, EGS Enggist, Adobe, DVO Enterprises, IBMSome of the top recommended culinary software for are:Chef Tech,EGS CLAC MENU,Culinary Software Services