The paper 'Operation Management at Pang’ s Restaurant " is a good example of a management case study. Managing people is a vital component in the performance of a restaurant because it is a service-oriented industry and customer satisfaction is first-hand. Pang’ s restaurant is a privately owned restaurant established in 1976. It was opened up by Lee-Chin, a Chinese immigrant after relocating to the US to search for the American dream. The first establishment was in Miami, Florida but closed down due to low sales and high competition. It has since relocated to New York and serves mainly seafood.
The manager faces many challenges in managing people and there is a high turnover rate. The employees have low motivation and this might explain the high turnover rate. According to Pravin (2010, p. 3), people can either make or break an organisation. He asserts most problems in organisations arise from conflict between the management and the employees. People management has evolved into the field of human resource management that involves the treatment of employees from selection right to the termination stage. Human resource management is divided into two broad functions: managerial functions and operational functions.
The managerial functions involve planning, organising, staffing, directing, and controlling. The operative functions involve procurement, development, compensation, maintenance and motivation, and integration (Pravin 2010, p. 8). This paper will discuss the operative functions of human resource management with respect to helping the manager at Pang’ s restaurant manage his employees better. Procurement The procurement function involves planning, Job analysis, and design, recruitment, and selection (Pravin, 2010, p. 8). Planning is the first step in procurement and involves identifying a company’ s goals and setting up measures to achieve them.
It may take two forms: Bottom-up planning or top-down planning (Halan, 2005, p. 26). Bottom-up planning involves asking the various departmental heads about their year plans at the beginning of the year and allocating the budget or other needs accordingly. On the other hand, top-down planning involves the top managers allocating budget for each department and then the departmental heads figure out how to use it. The manager of Pang’ s restaurant should utilise the bottom-up method because it is more realistic and holds the departmental heads accountable for their actions.
The departmental heads also feel good when their opinions are valued and it is a good motivator.
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