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Workplace Quality Problems and Issues

Section 1: Review the case study information and conduct online research and write a report.  

Workplace Quality Problems and Issues: As defined in the case study, lack of employee work-life balance, improper customer satisfaction, and rude behaviour from staff, unaccommodating staff, and improper equipment related challenges can be highlighted as some fundamental reasons behind the process. Due to these problems, significant issues regarding employee dissatisfaction, improper presentation, and difficulty in accessing outdoor marquees arise in front of Boutique Events. Sota, Chaudhry and Srivastava (2020) define workplace quality improvement as a continuous process that strives with proper feedback. Likewise, the challenges mentioned above are identified in this context, and it is expected to be resolved with proper recommendations.

Future plans for the organisation: The online survey created here is intended to gain an idea of the existing aspects that must be improved to ensure further growth of Boutique Events. According to that, the organisation is planning to develop their existing customer service parameter by training staff about the underlying behavioural attributes that can help resolve issues. Apart from that, changing their legacy equipment such as computers, projectors and others to reduce the issues associated with presentation can be highlighted as a future plan for the organisation.  

Actions to be undertaken to ensure workplace operations support overall organisational goals and quality assurance initiatives:  In order to ensure workplace operation support for overall quality assurance and organisational goals in this specific context, consideration of employee training for treating customers effectively, helping employees to define self-monitoring tools, and reviewing the work-in-progress method on a regular basis needs to be undertaken for clearer demarcation for supporting the overall growth of the organisation. Apart from that, replacing the legacy equipment for improving operations support for further strategic development can be considered an underlying goal of the company. Quality assurance in organisations refers to a systematic process that helps determine whether or not a product or service meets specified requirements (Gursoy 2018; Koryuhina and Shamshina 2019; Farrington, Anton and O'Gorman 2018). Likewise, in the discussing context, the focus on managing different quality assurance concepts needs to be emphasised as an initiative of quality assurance.

Opportunities to improve the sustainability of day-to-day operations: As of now, the organisation is severely lagging in terms of maintaining coherence and standards in the sustainability aspects of day to day operations. However, considering the business attributes of the organisation, the implementation of a proper sustainability action plan must be undertaken. Besides that, a combined aspect of connecting with the requirements and innovating according to the idea of strategic parity development can be done. Furthermore, the incorporation of diverse leadership for a consistent improvement process must be undertaken to achieve the business's holistic vision.

Future plans for the organisation

Ways to proactively share, challenge and test ideas, information, knowledge and experiences with team members: In order to engage with the team members, the development of proper test ideas and critical challenges needs to be undertaken (Li et al. 2021; Chen, He and Paudel 2018). Likewise, for sharing ideas with team members in Boutique Events, the creation of a communication plan and adhering to it must be maintained. Apart from that, a proper communication plan creation can assist in terms of defining the challenges, and testing ideas as per the points discussed in the presence of the team members can further help in proactively sharing, challenging as well as testing ideas.

Assessment of current workloads: Workload assessment can be contemplated as a process that helps to evaluate how much demand must be put forth in different types of resources to balance them (Liu and Lee 2018; Pandya, Granberg and McIntire 2021). In this specific context, the event coordinator Olivia carries a massive workload as her responsibilities extend to a wide array of directions. Besides that, improper work-life balance Olivia is identified here. Apart from that, the survey defined that employees are rude to the customers, which can be considered a critical contributor to the increasing workload.

Delegated Tasks

Delegated By

Delegated To

Delegation Date

Completion Date

Resources Requirements

KPIs

Review Date

Changing legacy systems

Olivia

Third-party support

22.03.2022

01.04.2022

Third-party assistance, new projector and new systems

The issue regarding presentation must stop

20.03.2022

Developing a communication plan

Manager  

Olivia

20.03.2022

25.03.2022

Communication plan template and channel of communication

Employee engagement  

18.03.2022

Improving food serving quality

Olivia

Chef

25.03.2022

30.03.2022

Improving foodservice quality aspects

Customer satisfaction 

18.03.2022

Tasks

Objectives

Resources requirements

Responsible

Timeline

Review Date

Employee training

To train employees for adhering to the basic concepts of quality and customer satisfaction

Trainer, training module, and communication plan

Olivia

3 weeks

28.03.2022

Equipment revamp  

To reduce existing presentation related issues

Projector, computers, internet connections

Manager

1 week 

28.03.2022

Food quality improvement

To reduce customer complaints regarding food quality improvement

Food tester, new equipment for serving

Chef

1 week 

28.03.2022

Problems

Potentials long-term impacts

Suggested Actions

Employee set-backs

Employee turnaround rate increment

Helping employees to address particular issues regarding their behaviour towards customers instead of the overall training

Economic crunch

Low-quality equipment leading to further costs due to changes in parts

Creating a timeline and adhering to it

Time constraints

Customer issue increment

Developing a timeline before starting with the plan

List and describe at least two (2) current or emerging industry trends that Boutique Events can incorporate into their current operation to help them achieve their business goals: 

  1. Focusing on holistic hospitality: The first trend that the organisation can focus on is holistic hospitality, as it will help accommodate different concepts of hospitality elements. Holistic hospitality refers to a service orientation that caters to a wide range of hospitality services such as food and drink, lodging, and other related aspects (Ali et al. 2021). Adherence to this service can help the company to extend its customer base.
  2. Creating personalisation experience: The next trend that can be incorporated in Boutique Events is creating a personalised experience as this has become a unique attribute that is making some restaurants or other hospitality sectors different from others (Koch, Gerdt and Schewe 2020). By creating an ambience for different occasions and catering to individual requirement-related parameters, Boutique Events can achieve their business goal of acquiring more customers and increasing profit.

Outline the impact of your suggestions on current staffing levels, including if new positions within the organisation will be created as a result or if new responsibilities must be allocated to existing staff members: 

In order to improve the core aspect of holistic hospitality, the current staffing level can remain the same as it will only require staff training to cater for different requirements demanded by the customers. However, new responsibilities regarding strategic development measures must be kept here for better demarcation. 

As for creating a personalised experience, employing a creative person to decorate the venue for different occasions will be required.

Conclusion:

The main aim of the report was to derive a clear idea of the existing challenges as well as the mitigation measures that must be undertaken. Through discussion on various elements, this specific aim has been mitigated. Furthermore, deriving recent trends and aligning with the opportunities can be considered a core element found from the discussing report.

References

Ali, B.J., Gardi, B., Jabbar Othman, B., Ali Ahmed, S., Burhan Ismael, N., Abdalla Hamza, P., Mahmood Aziz, H., Sabir, B.Y., Sorguli, S. and Anwar, G., 2021. Hotel service quality: The impact of service quality on customer satisfaction in hospitality. Ali, BJ, Gardi, B., Othman, BJ, Ahmed, SA, Ismael, NB, Hamza, PA, Aziz, HM, Sabir, BY, Anwar, G.(2021). Hotel Service Quality: The Impact of Service Quality on Customer Satisfaction in Hospitality. International Journal of Engineering, Business and Management, 5(3), pp.14-28.

Chen, Y.H., He, Q. and Paudel, K.P., 2018. Quality competition and reputation of restaurants: the effects of capacity constraints. Economic research-Ekonomska istraživanja, 31(1), pp.102-118.

Farrington, T., Antony, J. and O'Gorman, K.D., 2018. Continuous improvement methodologies and practices in hospitality and tourism. International Journal of Contemporary Hospitality Management.

Gursoy, D., 2018. Future of hospitality marketing and management research. Tourism Management Perspectives, 25, pp.185-188.

Koch, J., Gerdt, S.O. and Schewe, G., 2020. Determinants of sustainable behavior of firms and the consequences for customer satisfaction in hospitality. International Journal of Hospitality Management, 89, p.102515.

Koryuhina, C. and Shamshina, T., 2019. Service quality improvement in hospitality-related enterprises. Information Technologies, Management and Society.

Li, M., Yin, D., Qiu, H. and Bai, B., 2021. A systematic review of AI technology-based service encounters: Implications for hospitality and tourism operations. International Journal of Hospitality Management, 95, p.102930.

Liu, P. and Lee, Y.M., 2018. An investigation of consumers' perception of food safety in restaurants. International Journal of Hospitality Management, 73, pp.29-35.

Pandya, N., Granberg, R. and McIntire, R.K., 2021. A Method for Investigating Access to Diaper Changing Stations in Restaurants. Cureus, 13(10), pp.1-12.

Sota, S., Chaudhry, H. and Srivastava, M.K., 2020. Customer relationship management research in the hospitality industry: a review and classification. Journal of Hospitality Marketing & Management, 29(1), pp.39-64.  

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My Assignment Help (2022) Improving Workplace Operations And Quality Assurance At Boutique Events Essay. [Online]. Available from: https://myassignmenthelp.com/free-samples/sitxmgt001-monitor-work-operations/workplace-quality-problems-file-A1DE9E2.html
[Accessed 19 July 2024].

My Assignment Help. 'Improving Workplace Operations And Quality Assurance At Boutique Events Essay.' (My Assignment Help, 2022) <https://myassignmenthelp.com/free-samples/sitxmgt001-monitor-work-operations/workplace-quality-problems-file-A1DE9E2.html> accessed 19 July 2024.

My Assignment Help. Improving Workplace Operations And Quality Assurance At Boutique Events Essay. [Internet]. My Assignment Help. 2022 [cited 19 July 2024]. Available from: https://myassignmenthelp.com/free-samples/sitxmgt001-monitor-work-operations/workplace-quality-problems-file-A1DE9E2.html.

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