Answer: The bakery's problems stem from weaknesses across the POCC functions. Here's a breakdown of how each function can be improved:

Planning

• Production Planning: Implement a detailed production schedule based on forecasted demand. This involves analyzing past sales data, considering seasonal variations, and factoring in promotional activities. Using software to manage the schedule would be beneficial.
• Resource Planning: Ensure sufficient raw materials (flour, sugar, etc.) are ordered in advance. Establish relationships with reliable suppliers to avoid shortages.
• Quality Planning: Define quality standards for each product and implement quality control checks at various stages of production.

Organizing

• Departmental Structure: Clearly define roles and responsibilities within the bakery (e.g., bakers, decorators, order takers). A clear organizational chart would be helpful.
• Workflow Design: Optimize the layout of the bakery to improve workflow and reduce bottlenecks. This might involve separating preparation areas, baking areas, and packaging areas.
• Communication Channels: Establish clear communication channels between departments to ensure information flows efficiently.

Coordinating

• Team Meetings: Hold regular team meetings to discuss production schedules, address problems, and ensure everyone is aware of their tasks.
• Inventory Management: Implement a system for tracking inventory levels and ensuring that materials are available when needed.
• Communication Systems: Use a system (e.g., a whiteboard, a shared digital document) to communicate order priorities and production updates.

Commanding

• Leadership Style: The bakery manager should provide clear direction and motivation to the team. This includes setting expectations, providing feedback, and recognizing good work.
• Delegation: Delegate tasks appropriately based on individual skills and experience.
• Disciplinary Procedures: Establish clear disciplinary procedures to address performance issues.

Controlling

• Quality Checks: Regularly inspect products to ensure they meet quality standards.
• Performance Monitoring: Track production output, order fulfillment rates, and customer feedback to identify areas for improvement.
• Corrective Action: Implement corrective actions to address any deviations from the planned schedule or quality standards. This might involve retraining staff or adjusting production processes.

By improving these aspects of POCC, the bakery can significantly enhance product quality and improve order fulfillment, leading to increased customer satisfaction and profitability.

The following table summarizes the advantages and disadvantages of delegation:

Conclusion: Delegation is a powerful management tool, but it requires careful consideration and planning. The benefits of improved efficiency and employee development often outweigh the potential disadvantages, provided that the manager addresses the challenges proactively.

Answer: The planning function sets the targets and standards against which the controlling function measures performance. Effective planning provides a benchmark for evaluating whether the organization is achieving its goals. Without a clear plan, there's nothing to control against.

Example: Consider a clothing retailer planning to increase sales by 10% in the next year. The planning function would involve analyzing market trends, identifying target customers, and developing a marketing strategy. This plan would set a sales target of 10% growth. The controlling function would then involve regularly monitoring sales figures, comparing them to the target, and identifying any deviations. If sales are lower than expected, the retailer can then take corrective action, such as adjusting the marketing strategy or offering discounts. Therefore, the plan provides the basis for the control process.