Essay: Analysis Of A Case Study On Organizational Behavior." (61 Characters)

The analysis of a chosen case study will form the basis of ongoing research and application of the theories of organisational behaviour.

The following assessment is based on one of the available case studies on Brightspace,Case Study Discussion (you can choose any of the case studies, you do not have to use the one your group discussed).

Your task is to use on of the available Case Studies as a base from which you will research and apply suitable theories of organisational behaviour.

• The fundamental issues present in the case study
• What key theories are demonstrated?
• What are the specific communication issues? Explain with reference to relevant theories
• How might this situation have been different? Make recommendations to ensure the organisation learns from this situation.

Fundamental issues in the case study

The study is focused on the issues faced by an established restaurant which has an excellent reputation in the market. The case study portrays the fact that the new manager Alison joined in the restaurant faces so many things which are both positive and negative for the operations of the restaurant. The study illustrates the different types of issues that the company faces as well as the manager while working in the hotel operations. However, demonstration of the theories and models of organizational behaviour along with the communication problem will be described in details. Recommendations will be provided based on the issues of the hotel in terms of the problems faced by them in managing the employees. However, there are different types of solutions that are to be proposed in terms of the development of business of the restaurant in order to earn more revenue and brand reputation in the market place.

The case study portrays various types of issues faced by the well established restaurant in the different operational departments. Operational issues are also found in terms of the profitability and the investment of the investors of the investors and the owners. Since the restaurant is degrading in terms of the revenue generation and service provided to the customers. Hence, the owners are not interested to invest more in developing the process of operations in the restaurant (Baum, Frese & Baron, 2014). The case study illustrates the fact that the restaurant is not using online bookings of the order or payment systems. The ordering system is not updated. Most of the foods are thrown out that are in excess. However, in some circumstances the restaurant also ordered some foods from the suppliers when they ran out of the different items ordered by the visitors of the restaurant. It is the reason of the extra costs that increases up to a huge amount at the end of the month (Wike et al., 2014). The information regarding the usage pattern of the outdated technology is responsible for the incur of the huge loss of the restaurant in terms of gaining more profit out of the visitors who are coming to visit the restaurant. Sometimes the suppliers charge more when they supply the order to the restaurant in an urgent basis. It can also be said that, on a hurry there are chances of degrading the quality of the foods that are served to the customers. Hence, it is a cause of diminished reputation. Lack of technological implementation in various types operational department of the restaurant occurs in the decreased service delivery and the degrade quality of the services of the food. It can also be said that the restaurant is lacking in other aspects of competition in the market place (Kang & Bodenhausen, 2015). However, it can be also be a challenging situation for the restaurant in dealing with the tough competition in the digital world. Other restaurants of the area are able to tap more customers with the use of latest technologies as well as higher employee retention rate. As restaurant depends a lot on their service received by the visitors, focuses on the employees are necessary which is not present in the restaurant. The management of the employees are not competent enough. Apart from that, the whole management of employees and employee management are very must costly compared to the revenue earned by the restaurant (Ghosh & Rosenkopf, 2014).

Demonstration of key theories

It can be said that the organization behaviour of the restaurant is not so efficient so that it can increase the productivity of the employees. Eventually, it would demonstrate the fact that the organization on the long run is becoming loss productivity. An organization depends a lot on the productivity and the efficiency of the employees who are associated with it. The human resource department of the restaurant must focus on the issues of the employee management as well as the operational problems so that it can improve the conditions of the organization along with its operational issues (Bolino et al., 2013). Theoretical models of organization behaviour such as organization behaviour modification theory, reinforcement theory, and social cognitive theory of attitude and behaviour are to be described in the context of this situation.

Reinforcement theory in organization behaviour can be described as the time where the behaviour of the employees of the organization is being reinforced. It will be repeated and can be used again and again until and unless it is reinforced in the organization. However, it can be said that if the current behaviour of the employees are not up to the mark, then it will stay in that pattern until something is done to the organization level (Kaplan & Haenlein, 2013).

Social cognitive theory of the organizational behaviour describes all about the learning things for what people do. The theory is based on the universal truth fact. The new employees of the restaurant will learn how to act or behave from the old employees itself. Behaviours can be generated from watching other people who are present in the restaurant.

Organizational behaviour theory in the perspective of the employees working in the restaurant is known for the change of the behaviours and the attitudes with the use of technology and the newly found technology in order to create impact and influence the present working people while acting in different ways (Hogg & Terry, 2014).

The communication issues of the restaurant are between the new manager Alison and the chefs of the restaurant. It can be said that the employees are mostly casual in nature and are not serious in order to communicate with the new manger. Communication helps in the solving the problem which has occurred to the different operational departments. Classic Organizational theory of fixed structures of Weber illustrates that enterprises must have a predefined responsibilities and roles thus maintaining a proper communication channel which is clear, structured and hierarchical (Champoux, 2016).

Recommendations of the improvement of the operations of the restaurant are provided in the following:

• Theoretical frameworks of organizational behaviour can increase the effectiveness of the work of the employees.
• Communication can be enhanced through constant meetings.
• Participative leadership will help in the participation of the employees in the different types of decisions of the company.
• The managers must have to co-operate the employees in order to formulate strategies in order to develop the work processes of the restaurant (Wagner III & Hollenbeck, 2014).
• The theories of change management will definitely help the manager in order to help the employees the need of change in the restaurant.
• The business model must be changed in order to use an open innovation model in order to increase the revenue of the business.
• The company can conduct market research regarding collection of data regarding the competitors in order to incorporate them in the organization. It would help in increasing the reputation of the company and the popularity among the customers (Greenberg, 2013).
• Improved technology must be used in terms of ordering and payment option. Latest machineries and things are to be used related to the speed of delivery of food to the customers,
• Different types of secondary research as well as customer feedback are also necessary so that they can incorporate things into the restaurant.
• The manager can change the organizational structure so that the levfel of communication increases (Miner, 2015).
• Training must be provided so that they can train the employees regarding the newly implemented technology.
• An IT management team needs to be recruited so that they can handle all the problems of the technology in the operations of the restaurant.
• Digital marketing manager needs to be recruited so that he can control the online promotions of the company along with the different website updates (Pinder, 2014).

It can be concluded from the mentioned case study that the restaurant is currently facing issues in the areas of the operational management as well as in the employee relations. It can be also said that the new manager has found many issues among the employee behaviour which are not too much professional as well as the updated technology in the operational department of the restaurant. The above mentioned recommendations are based on the current problems faced by it. The restaurant should formulate new aim and can change its whole business model in order to sustain the competition in the market. Recommendations regarding communications and organizational behaviour are different in terms of the communication improvement and the behaviour of the employees in the restaurant. Improvement of the communication channel will definitely improve the behaviour of the employees. Employee behaviour is related to the organizational progress as well as revenue generation and brand reputation of the restaurant.

References

Baum, J. R., Frese, M., & Baron, R. A. (2014). The psychology of entrepreneurship. Psychology Press.

Bolino, M. C., Klotz, A. C., Turnley, W. H., & Harvey, J. (2013). Exploring the dark side of organizational citizenship behavior. Journal of Organizational Behavior, 34(4), 542-559.

Champoux, J. E. (2016). Organizational behavior: Integrating individuals, groups, and organizations. Routledge.

Ghosh, A., & Rosenkopf, L. (2014). Perspective—Shrouded in structure: Challenges and opportunities for a friction-based view of network research. Organization Science, 26(2), 622-631.

Greenberg, J. (Ed.). (2013). Organizational behavior: The state of the science. Routledge.

Hogg, M. A., & Terry, D. J. (Eds.). (2014). Social identity processes in organizational contexts. Psychology Press.

Kang, S. K., & Bodenhausen, G. V. (2015). Multiple identities in social perception and interaction: Challenges and opportunities. Annual review of psychology, 66, 547-574.

Kaplan, A. M., & Haenlein, M. (2013). Users of the world, unite! The challenges and opportunities of Social Media. Business horizons, 53(1), 59-68.

Miner, J. B. (2015). Organizational behavior 1: Essential theories of motivation and leadership. Routledge.

Pinder, C. C. (2014). Work motivation in organizational behavior. Psychology Press.

Wagner III, J. A., & Hollenbeck, J. R. (2014). Organizational behavior: Securing competitive advantage. Routledge.

Wike, T. L., Bledsoe, S. E., Manuel, J. I., Despard, M., Johnson, L. V., Bellamy, J. L., & Killian-Farrell, C. (2014). Evidence-based practice in social work: Challenges and opportunities for clinicians and organizations. Clinical Social Work Journal, 42(2), 161-170.