Case Study and Reccomendations for Improvement of Small Restaurant
Autor: byron todd • October 18, 2016 • Research Paper • 3,511 Words (15 Pages) • 1,001 Views
An Analysis of and Proposals for The Winnie The Pooh Restaurant
Byron Todd, Daira Suter, Brendan Roué, Magali N'DIAYE, Troy Derrick
1st Assignment
Mahidol University International College
ICMB 234 Management and Organizational Behavior
Trimester One
Section 2
Jesper Dopping
1st October 2016
Table of Contents
Work Process at Winnie the Pooh
By Brendan Roué Page 3
Customers Role Within the Organization
By Troy Derrick Page 6
Assumptions of the Survival of Winnie the Pooh
By Magali N'DIAYE Page 7
Improving the street vendor/small restaurants profitability
By Daira Suter Page 9
Improving the street vendor/restaurants profitability
By Byron Todd Page 11
Works Cited
Page 14
Work Process at Winnie the Pooh
Division of work and coordination mechanisms in the food preparation area and the service area.
Brendan Roué
Organizational routines are defined by Pentland (2007) as, “ repetitive, recognizable patterns of interdependent actions carried out by multiple actors”. The way street foods are organized including the Winnie The Pooh restaurant an appear to be a relevant illustration of the division of work and coordination mechanism as explained by Pentland (2007).
Our study took place in a significantly-sized street food restaurant, Winnie the Pooh (picture 1). The restaurant consists of a seven employee team handling a service area made of twenty tables. The kitchen is divided into two areas, one at the front, and one behind the seating area. A conventional cashier station and a display rack for packaged products were located at the entry of the restaurant.
Picture 1
To summarize, we can refer to
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