Questions on Management: Catering Department Group Description - Paper Example

I am a member of a group of employees working in a five-star hotel. The hotel is divided into departments; they include lodging, catering, beverage, and gym department. My group is catering department, and we all work as a team. Besides preparing meals, the group is obliged to ensure that the tables are neat and set, respond to the clients food orders, preparing and delivering the bill to the respective clients and collecting money they payment for their meal.

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What process losses are experienced in this group? Why?

While performing our duties as group members, there were some challenges that we faced which result from poor coordination among some few members of the team, hence making the entire group ineffective while performing their duties. The process loss experienced was that some members failed to attend to the clients. Reason: Some members only served the customers with the food, but refused to clear the utensils that are left on the table after the clients have completed eating. Therefore, leading to untidiness on some table and customers complained that some tables were not cleaned for the next person to settle and take food.

What process gains are experienced in this group? Why?

Due to the high number of the customers that the restaurant is receiving, the management was forced to induce measures that will seek to motivate the workers, process gain. It was agreed that every member of the group would be attending to a client(s) from any of the tables. When the customer orders to be served with food, he/she will be issued with the order number which will state the name of the waiter/waitress who attended to him/her together with the bill. When the customer makes payment of the food to the respective person who served him, the payment system will indicate the name of the waiter/waitress. The members who will serve more people, will be given commissions. Therefore, members of the group will make sure that they serve as many people as possible and make table tidy for the next client so that they can harvest the highest commission possible. The ones in the kitchen their incentive was calculated depending on the overall performance.

Does the actual performance of this group equal its potential performance? Why or why not?

Yes, because the management was able to eradicate the process loss and promoting process gain by enhancing the motivation and coordination issues. Therefore, reducing the gap between the actual and potential performance.

How might this group raise its potential performance?

Potential performance can be enhanced by offering more training to the members on how they will be able to efficiently clear the mess on the table before the next customer arrives and how to communicate with the clients in a friendly so that they can return another day. Also, working in a group make members interact and learn more skills from the other.

Is social loafing a problem in this group? Why or why not?

No. After introducing process gain, members have always worked from the chefs up to the waitress. In the case one is left behind, he/she will be easily identified because his effort will be compared with those of others.

How would you characterize the major tasks performed by this group regarding Thompson's model of task interdependence?

Based on Thompson's model of task interdependence, the characteristics carried out by this group include. Cleaning of the utensils, clearing and cleaning of the table after customer has completed to take meal.

Is this a cohesive group? Why or why not?

Yes, it is a cohesive group since there is an active flow of communication among the members, and they also influence each other behaviours.

Does cohesiveness help or hinder the groups performance?

Cohesive might promote the team performance if it is not rated as "a very high level of cohesiveness. Cohesiveness allows communication among the workers while they are working, hence improving the flow of work.

Are group goals aligned with any larger organizational goals?

Yes, they align with those of a large organization, due to the competition in the world of hospitality, there was need of setting up the strategy that will maximize productivity so as to meet the organizational goals.