Sahil is a chef in 'Ghar ka khana' restaurant. He is regularly provided instructions by his manager. Another superior lays down the sequence of operations. His speed, quality, etc. are supervised by different superiors, who are specialized in their own field.

Identify the technique of scientific management followed by Ghar ka khana restaurant.

Functional foremanship

The correct answer is option 2- Functional foremanship.

The technique of scientific management followed by 'Ghar ka khana' restaurant is Functional Foremanship.

According to Functional foremanship, the task of supervision is divided into several specialized functions and each function is entrusted to a specialized foreman. Taylor advocated separation of planning and execution functions. Under the factory manager there was a planning incharge and a production incharge. Under planning incharge four personnel namely instruction card clerk, route clerk, time and cost clerk and a disciplinarian worked. These four personnel would draft instructions for the workers, specify the route of production, prepare time and cost sheet and ensure discipline respectively. Under Production incharge, personnel who would work were speed boss, gang boss, repair boss, and inspector. These respectively were responsible for timely and accurate completion of job, keeping machines and tools etc., ready for operation by workers, ensure proper working condition of machines and tools and check the quality of work.

In the above context,

* one superior is regularly provided instructions means superior is instruction card clerk who draft instructions for his subordinates. 

* One superior lays down the sequence of operations means he is route clerk who decides the route of production.

* His speed, quality, etc supervised by another superiors means those superior are speed boss and inspector who checks the speed and quality of work respectively.

So, here functional foremanship technique is highlighted.

OTHER OPTIONS

• Standardization and Simplification of work- Standardisation refers to the process of setting standards for every business activity; it can be standardisation of process, raw material, time, product, machinery, methods or working conditions. These standards are the benchmarks, which must be adhered to during production.
  Simplification aims at eliminating superfluous varieties, sizes and dimensions while standardisation implies devising new varieties instead of the existing ones. Simplification aims at eliminating unnecessary diversity of products. It results in savings of cost of labour, machines and tools. It implies reduced inventories, fuller utilisation of equipment and increasing turnover.

• Differential piece wage system- Taylor was a strong advocate of piece wage system. He wanted to differentiate between efficient and inefficient workers. The standard time and other parameters should be determined on the basis of the workstudy. The workers can then be classified as efficient or inefficient on the basis of these standards. He wanted to reward efficient workers. So he introduced different rate of wage payment for those who performed above standard and for those who performed below standard.