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Question
State the meaning of controlling.
Solution
● Controlling is an important managerial function it refers to taking necessary measures for preventing the actions to ensure the achievement of the organisation towards its organizational goals.
● It is a comparison of the actual performance with the plant performance.
● If there is a gap between the two performances then corrective measures must be taken to ensure that there is a match between the actual performance and the planned performance in the future.
● The manager must exercise effective control over the activities of the subordinates to see the planned results.
● Controlling also means ensuring that the resources are being used effectively and efficiently for the achievement of the goals. It is a goal-achieving measure.
● It is a pervasive function that exists at all the levels- top, middle and lower.
● It is not the last function of management. It brings back the management cycle to the planning function.
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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.
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Controlling involves:
Match the FUNCTIONAL AREA in Column I with their respective STANDARDS set to gauge performance in Column II, as a part of the controlling function.
| Column I | Column II | |
| (i) | Marketing | Flow of capital |
| (ii) | Production | Sales-person's performance |
| (iii) | Human Resource Management | Labour turnover |
| (iv) | Finance and Accounting | Quantity |
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?
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