PURPOSE
The purpose of this report is to set out close to ideas to explain why the Lodge Bistro chain is in the demonstrate situation and what might be done to improve this situation.
Part (a)
From the compositors case study I have identified the side by side(p) problems with regards to the body structure of the business:
1. By giving managers autonomy this has allowed them to structure and run the set up(s) according to their personal managerial style, their interpretation of the guidelines and non to the carriage set by head office.
2. Losing single store identity has potentially alienated the loyal customer vile by morphing the company into a faceless, corporate style deep brown shop.
3. By lower standards in quality then the record of the company as a whole will be affected which in fleck will have a knock on effect with regards to profit and competition.
4. By introducing individual product ranges will, again, affect the reputation of the company along with profits.
5. Having a high staff turnover will affect the turn over of the store(s) involved, as more time will be dedicated to training and not to customer relations, which could cause the prescribed customers to go elsewhere.
part (b)
The suppositions most relevant to understanding the problems be:
1. Specialisation, which defines the roles and tasks of the individuals who work for the company. This is a useful concept as it outlines the business line specification of the individual and lays down the function of the business. An example of this is when, as the case study says, Patricia gave more autonomy to the café managers in the way they managed their bistros.
2. Standardisation, which defines the companys standard procedures. This is a useful concept as it lays down how and why something should be done. As the case study says Patricia felt that the business was being constrained by its formula and that it would benefit from a less rigid, more cosy approach to its...If you want to get a full essay, rate it on our website: Ordercustompaper.com
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