Question

Choose a fast food restaurant of your choice. Engage with the management and staff of the restaurant and find out the following information:
1. The levels of management operative within the restaurant and the tasks they perform. (8 marks)
2. The restaurant’s market/task environment and its impact on the restaurant. (8 marks)
3. The restaurant’s macro environment and its impact on the restaurant. (8 marks)
4. The primary and secondary value activities within the restaurant. (8 marks)
5. The management theory (theories) embraced by the restaurant. (Do not just state the theory or theories identified. Explain how this is demonstrated in the organisation) (8 marks)
6. The leadership theory (theories) demonstrated in the restaurant. (Do not just state the theory or theories identified. Explain how this is demonstrated in the organisation) (8 marks)
7. Challenges faced by the restaurant’s management team and provide suggestions on how the identified challenges can be dealt with. (12 marks)

Answer 1

Analysis of Management System in Burger king Restaurant

Introduction

Burger king is one of the fast growing fast food restaurants in the USA. The menu of Burger king restaurant are : sweets, burgers, salads, veggies, beverages, breakfast, meals etc,. It was established in the year 1954. It is the second largest hamburger chain in fast food industry in the world. It has a large global chain for its hamburger fast food restaurants.

The levels of management operative with in the restaurant and the tasks they perform are:

• Actually 80 percentage of restaurants are franchised which consists simple organizational structure with flexible management system
• Operations at restaurant are the base to design management structure or levels of management.
• We can see here 3 levels of management such as strategic, functional, and operational.
• Strategic level personnel deal with layout design, formulation of location strategies, designing capacities, quality management policies design etc.
• Functional staff perform human resource functions such as job designing, planning and designing of goods and services, investment management etc.,
• Operational staff are come under maintenance staff, helpers, chefs, reception staff etc.,

The restaurant’s market/task environment and its impact on the restaurant are :

• Competition is high in the fast food restaurant’s market
• Offering different varieties of tastes is a challenge to every restaurant
• Burger king hamburgers are popularly known as whoppers.
• Core competency of burger king is “taste”
• The impact of competition in the market are : to find new taste
• Product differentiation is the key success factor of burger king restaurant

The restaurant’s macro environment and its impact on the restaurant:

• Here macro environment is global environment which is complex in nature
• It is the challenge of Burger king to follow social, demographic and economic factors of each market where it operates.
• The goods and services, food and tastes must follow the environmental factors
• Social and cultural factors encounter the new product designs some times
• Religious factors, geographical factors may hit the business as well.
• Materials, suppliers are well connected with geographical factors. So it is not that easy to follow the same menu every market place

The primary and secondary value activities within the restaurant :

• Primary value activities are : quality food making and serving, supply chain management, following standards, legal compliances
• Secondary value activities are : Effective management systems, communication channel, employee recruitment and retention policies, welfare etc,.

The Management theory in the restaurant:

• As it is a food business, here scientific management theory is only applied why because an employee who is well trained can only work at that particular branch or sector or segment of business. As it has the largest fast food chain, goods and services are different from one place to another . Thus employee or worker should work on that only to increase the productivity as well as the survival of business
• Scientific management theory helps Burger king to strengthen its business by well performed and trained personnel

The leadership theory in the restaurant:

• It is partly autocratic and partly laissez-faire which makes employees to involve in decision making process by providing required tool and sources.
• The orientation of Burger king leadership style is task and goal which makes to achieve success in the global market with high level of reputation

Challenges of Restaurant’s Team :

• Allocation of capital
• Franchise management
• Supply chain policies
• Combat with competition in the market
• New product design
• Risk assessment