In this episode, Chef Gordon Ramsay visits Italian restaurant, Leone’s, in Montclair, New Jersey. Leone’s was a popular business for over a decade. Two years prior to this episode, the owner, Rose, fell into a coma after having kidney stones removed and her son, Michael, stepped in to run the restaurant. There were various norms, or expectations concerning acceptable and unacceptable behaviors, held by Rose, head server Trudy and other staff that made Leone’s a successful business for so long (Engleberg and Wynn 36). After Rose was hospitalized and Michael took over, the business was driven to the ground. Achievement norms were held at a high standard which resulted in a delicious menu. This type of norm determines “the quality and quantity of work expected from group members” (Engleberg and Wynn 37). At the peak of their success, Leone’s kitchen was serving some of the best Italian food in Montclair, but when Michael took the helm, these standards steeply dropped over the course of two years. This is not a rare occurrence, especially in the food service industry. My firsthand experience is that when your group expectation lacks a standard for its product, everybody on the job does something different. I worked at a deli …show more content…
When Chef Ramsay inspected the restaurant, this exclusion was evident because he appeared to have little knowledge of what was happening in the kitchen and in the office. Having a highly disruptive member in a group will kill productivity and cohesion. From what I’ve seen in the workplace, you can confront the member, have an open conversation and try to find a solution. In most cases, the best thing that could’ve been done is fire the employee, but in the case of Leone’s, a family-run business, the only option is for Michael to turn the business around or close it
East Park Restaurant operates using a hybrid (mixture of vertical and horizontal) organizational structure where Boos reports to the company’s owners. Assistant managers and front...
This article from the Harvard Business Review was an intriguing piece on how an established organization has to change their mindset in order to change their organization. Campbell Soup Company has been a heavyweight in the food industry for over 145 years. The article portrays how Campbell Soup began to fall behind its competitors and needed to change. They did this in two very important ways. Decision making and courage were the two aspects of the company that they changed in order to grow within their industry.
Case study number two is a four-page article written by Marian L. Houser and Astrid Sheil, and it’s titled “How Do You Get Anything Done Around Here?” The article focuses on the concept of real organizational experiences, but primarily Kate Elliot’s experience and dissatisfaction with her job at Donaldson Family Foods, Inc. Kate’s a hard-working, educated woman who is initially impressed with the Donaldson Food, Inc., especially at the opportunity that she has to become the national brand manager. As time goes on, and her first project’s assigned, Kate notices countless negatives within the organization, including how the company remains a low-growth business, its employees’ lack of competitiveness and hurry, and the SMART group’s “Black Hole,” a term referring to the grinding halt that’s applied to all initiatives, ideas, and proposals. In this case, Kate’s cooking bag project faces the dueling black hole. Throughout my paper, I will relate and apply Kate’s experience to organizational culture and socialization, how the conflict is handled, both verbal and nonverbal communication, and possible suggestions for Kate.
Ehrenreich didn’t want to be a waitress any more than some waitresses, but she did it for her research. Ehrenreich once stated that, “Waitres sing is also something I’d like to avoid, because I remember it leaving me bone-tired when I was eighteen.” (13). Her first job was at Hearthside, a restaurant in Key West, Florida. She was hired as a waitress, starting at $2.43 plus tips. She worked the afternoon shift. Hearthside was being managed by a West Indian man by name of Phillip. The management wasn’t the best. They treated their employees disrespectfully. At an employee meeting, they were threatened by the management. Ehrenreich stated, “I have not been treated this way-lined up in the corridor, threatened with locker searches, peppered with carelessly aimed accusation-since junior high school” (24). When they were just standing around, the manager would give them extra work to do. According to Ehrenreich, “You start dragging out each little chore because if the manager on duty catches you in an idle moment, he will give you something far nastier to do. So I wipe, I clean, consolidate catsups bottles and recheck the cheesecake supply, even tour the tables to make sure the customer evaluation is standing perkily.” (22). They were hired at Hearthside to serve the customers. There are twenty-six tables in the whole restaurant. All the food must be placed on the food trays; small items were to be carried in a bowl, and no refills on the lemonade (1...
On Tuesday October 18, the members of Group 6 met to discuss the challenges facing Remycake Bakery and its employees. During this meeting, we discussed the problem solving and decision making modes we will implement to help Remycake Bakery, the communication tactics to utilize, and a final problem or topic statement for our next group activity. Our team evaluated the Remycake Bakery to assess the changes that have caused a rise in customer complaints over the last six months. The founders of Remycake Bakery believed the culture produced at RemyCake was what made their bakery unique, original, and what set it apart from competitors.
Management keeps Ehrenreich and other employees under surveillance. They monitor the behaviors of the employees for any signs of theft, drug use, sluggishness, or anything that might be concerned worse. The managers and assistant managers are what some employees’ think are “class enemy”. Most of the management is former cooks or clerks that have crossed over to the other side. Ehrenreich views those former cooks that as “corporate as opposed to human”.
Companies have learned to deal with this working around these quirks if the employees work can well together, that makes people happy, increasing work flow. But if one person disrupts this flow, by interrupting people’s norms in the workplace, then they will suffer the loss end. Oroczo says there are other behavior habits that the company may not agree with but in specific situations may be accept as an office norm. “This is the refrigerator. You may put your lunch in it.
Etzioni states that when people work at fast food businesses, it sets an nonacademic standard of working conditions. Workers are being taught specific roles in the workplace that are mapped out for them the way it is required to be, which leaves “[...] no room for initiative, creativity, or even elementary rearrangements” (Etzioni). Etzioni shares his idea that fast food industries are training “robots”. These “robots’ follow commands mindlessly, whether it be cutting into homework or family time, dropping out of school, or doing whatever it takes just to keep a job that is supposed to be the initial training ground in work experience.
The rhetor of the article, For many restaurant workers, fair conditions not on menu, uses several rhetorical elements to construct her argument and build upon her ethos. She uses logos to expand her credibility and ethos, as well as to make her pathos statements more rational. She appeals to the reader’s sense of American patriotism and freedom to try to sway the opinions of the reader. The article’s main argument is that workers in the restaurant industry are being unfairly treated with their minimum wage.
The quality control in Pizza My Heart begins from procurement to kitchens at every location. The first thing that sets it apart from others is local sourcing to en...
In the book Fast Food Nation: The Darks Side of the All-American Meal, Eric Schlosser claims that fast food impacts more than our eating habits, it impacts “…our economy, our culture, and our values”(3) . At the heart of Schlosser’s argument is that the entrepreneurial spirit —defined by hard work, innovation, and taking extraordinary risks— has nothing to do with the rise of the fast food empire and all its subsidiaries. In reality, the success of a fast food restaurant is contingent upon obtaining taxpayer money, avoiding government restraints, and indoctrinating its target audience from as young as possible. The resulting affordable, good-tasting, nostalgic, and addictive foods make it difficult to be reasonable about food choices, specifically in a fast food industry chiefly built by greedy executives.
Born of the idea to preserve authentic Italian cuisine, Academia Barilla has faced strategic issues to increase profitability and growth. Offering not only high quality food products, but an education on Italian gastronomy, Academia relies on a differentiated marketing message of authenticity, with the quality to prove it. While striving to teach buyers of the difference between imitation and true Italian cuisine, Academia must continue to seek new strategies to reach a broader customer base. By studying the firm’s core competencies, and performing analysis on the industry, Academia has the tools necessary to meet their objectives.
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
Dan Bartlett (2014). Kitchen Brigade: Who Does What?. [ONLINE] Available at: http://www.artinstitutes.edu/adv/files/kitchen_brigade.pdf. [Last Accessed 10 February 2014].
In America, many are not aware of the inequalities that exist in the Food Service. The food service sector has at least 125,951 companies and approximately 12 million employees with almost 7 million foreigners. This sector includes individually owned restaurants, mid-priced chains, quick service (fast food), hotels, and beverage establishments. Food service plays a major role in institutional establishments like schools, hospitals, prisons and meals on wheels. They cater to the tastes of their particular customers and are often leaders of food innovation. In the food service, we find: bartenders, wait staff, hosts, busboys, chefs, cooks, managers, and dishwashers .The food service workers perform a variety of customer service, food preparation and cleaning tasks, all that which are very important to keep a business running. More concerning , some of the major working conditions that foodservice workers face with daily is no health benefits and significantly low wages. These employees working in the food industry make it possible for millions of people to enjoy food in restaurants but are not being treated or appreciated fairly.