Eveloping Good Business Sense
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Developing Good Business Sense
Nicholas Hampshire
09/18/2010
Michael Page
BUS/210
Developing Good Business Sense
I have had more experience with working in fast food industries so I decided to conduct my analysis on that of three different fast food restaurants. With the first and second restaurants that I chose I realized that both of the companies’ employees approach and perform tasks in a very similar way. They both have very structured, standard rules and regulations for all employees to follow. By doing this I believe the company allows little room for errors and it is a good business decision so that all employees have the same code to follow and no one is singled out. All employees are held to the same standard as all others, and are expected to perform at their best as well. With the third restaurant I noticed there was really no structure. There was no management that was taking charge and making decisions, and the employees seemed to have free reign of what they did or did not want to do. This didn’t seem to be very professional and the business did not run as smoothly as it could.
As stated earlier there were many differences in the last company I analyzed compared to the other restaurants, with the first two restaurants there was a lot of structure. Managers within the businesses took charge and made sure that customers were served properly. They handled all problems that arose within their shift and the company had a very set schedule that helped the company run very smoothly. With the last company there was little structure with not having a manager or someone who is placed in charge of the facility. Employees did not place the customers as their first priority which really hurts the business as a whole. There was a set schedule, but no one to really enforce employees to be on time. It is really...
Nicholas Hampshire
09/18/2010
Michael Page
BUS/210
Developing Good Business Sense
I have had more experience with working in fast food industries so I decided to conduct my analysis on that of three different fast food restaurants. With the first and second restaurants that I chose I realized that both of the companies’ employees approach and perform tasks in a very similar way. They both have very structured, standard rules and regulations for all employees to follow. By doing this I believe the company allows little room for errors and it is a good business decision so that all employees have the same code to follow and no one is singled out. All employees are held to the same standard as all others, and are expected to perform at their best as well. With the third restaurant I noticed there was really no structure. There was no management that was taking charge and making decisions, and the employees seemed to have free reign of what they did or did not want to do. This didn’t seem to be very professional and the business did not run as smoothly as it could.
As stated earlier there were many differences in the last company I analyzed compared to the other restaurants, with the first two restaurants there was a lot of structure. Managers within the businesses took charge and made sure that customers were served properly. They handled all problems that arose within their shift and the company had a very set schedule that helped the company run very smoothly. With the last company there was little structure with not having a manager or someone who is placed in charge of the facility. Employees did not place the customers as their first priority which really hurts the business as a whole. There was a set schedule, but no one to really enforce employees to be on time. It is really...