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Controlling In Mangment (Case Study)

This is a case study which deals with the controlling of an orgnization...
by

waheed abbas

on 25 December 2012

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Transcript of Controlling In Mangment (Case Study)

Controlling CASE:
E.coli Presents Multiple Control Challenges There have been more than 20 E.coli outbreaks in the United States since 1990 resulting in numerous deaths and serious illness in many more. These outbreaks point out the difficulty of controlling for bacterial infection in food – at many levels, the growers and packers, grocery stores and other distributors, and restaurants.

After this case was written, United States pet owners saw illness and death in their pets linked to the importation of food product components from China. There are now increased calls for controls on the food industry worldwide. 1. Imagine you are the owner of an expensive restaurant. Using the basic control process described in this chapter and the information from the case, describe how you would establish a set of controls to guard against an E. coli outbreak due to food served in your restaurant. What issues would be most important in each step of the process? 2. If the Federal and /or state governments were to impose stricter standards on each major component of the system (e.g., growers, distributors, restaurants), could this result in unreasonable or unacceptable costs associated with over control? What would be an example? How would you weight the possible costs against potential gains? 3. What is your evaluation of Taco Bell’s approach of shifting certain tasks and responsibilities from their restaurants to their vendors? Are any new control issues raised by this change? 4. If you were the owner of the wholesale market described in the case, how would you work with your individual tenants (those who rent the 75 stalls to sell their particular produce items to restaurant buyers) to improve the overall level of sanitation control throughout the market to meet county health standards? Process? What Is Control Measuring actual performance. Comparing actual performance against a standard. Taking action to correct deviations or inadequate standards First of all, every organization/restaurant needs a set of rules (basic control process) so that everyone knows the purpose why they are working at the restaurant.
At the end of the day, the restaurant is there to make profit by pleasing the customers and keeping loyal customers and attract new fans.
Therefore we get feedback from customers to change the way we plan and organizing the restaurant. Running an expensive restaurant means establishing a higher standard relative to inexpensive restaurants like Denny’s or fast food chains.
For example, using the best ingredient and having protocol when cooking the food (heating meat to ensure no E. coli and other bacteria is there to harm the customers), this will guard against an E coli outbreak. Even push for control so stringent that food and beverage controllers will be able to track the movement of every item served in the restaurant so that there wouldn’t be an E. coli outbreak in my restaurant. The second step in the basic control process is the measurement of performance.
In this step we will be monitoring and gathering information on how please the customers were in the service and food. We will also have workers examine the food before the food is service to double check the plating of the food (stage-gate keeper). The third step in control process is comparing performance results against previously set standards.
In this step, managers will compare expected performance with actual performance. By following protocol and seeing that no one has been sick from our food will result that we are going our job to serve the best food for our customers to enjoy and become loyal customers. The final step, evaluate results and take action, if there were an E. coli outbreak or dissatisfaction from customers, we would have to consider what was the difference between the actually performance and expected performance, so that we could change the way we control. It would depend on how strict the standards imposed by the federal and/or state governments will be. But I think that the most important aspect to recognize is that we are in business in sell food to consumers and by selling food we get money/profit. Therefore, growers, distributors, and restaurants should make higher standards before the government imposes stricter standards to stop the outbreak of E. coli. If people were getting sick because of our food, we should not be in the business of selling food rather be in a business doing something else that will not hurt others. I don’t think that by imposing stricter standards on each major component of the system will result in unreasonable or unacceptable costs because by taking the extra step in precaution will result in little or no E. coli outbreak, thereby resulting in less people suffering or dying from E. coli outbreaks. Also less money lost from product recall and higher trust in your brand name. For Example Some of the possible higher standards we could fix or create are having programs for workers to take that will educate the workers about E. coli outbreak and other bacteria like Salmonella. Even though it will cost money to have programs for workers, at the same time have a higher standard that will increase the trust between customers and restaurant. Doing little thing here and there should be done by the managers because the world of business is changing so fast. Finally, it really depends on how ethically the managers/owners are in each major component of the system. At first it seems that Taco Bell will have an advantage because they wouldn’t be at fault necessarily if something terribly went wrong.
But if an E. coli outbreak did occur at Taco Bell, people will still not eat at Taco Bell even though they change the vendor right away because the people will still be skeptical and question if it was only the vendors fault or Taco Bell’s fault.
By shifting the task and responsibilities from its restaurants to it vendors is like giving up the right to have control over their food and what they serve at the restaurant. Because of this change
they will lose operational
control of two controls:

1.Pre-Control
AND
2.Post-Control Pre-Control Lose the quality of the input of the food used because they do not have personnel slicing tomatoes or cook raw meat. will not be able to stop serving the food on time before anyone gets hurt. Post-Control I personally think that by shifting certain tasks and responsibilities from its restaurants to it vendors will only make the restaurants look like a coward. If they imposed higher standards in slicing tomatoes and cooking raw meat, the restaurants should not be worried when an E. coli outbreak occurs because they would know it wasn’t their fault. Presented By: .Waheed Abbas .Saad Khurram .Salman Azmat .Umer Yaseen .Madih Ul Hasnat .Rana Phool By having strategic/tactical control every tenant will know that all the tenants are working to meet its long-range objectives and goals, which is to make money and provide fresh food. By knowing their weakness and strengths, the tenants will have to fix their weakness and maintain their strengths. I will try to work with my individual tenants to achieve a higher standard to have little or no outbreaks.
For example, talk to each of the individual tenants about the four basic elements in the control process to see where their weakness and strengths are. Furthermore, working with individual tenant to strengthen their weakness so there will be less problems occurring in the near future. Any Question ...
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