Management Structure and Mass Production

This assignment delves into the concept of organizational structure within management. It defines key terms like authority, responsibility, and hierarchy, outlining their significance in achieving business objectives. The document analyzes how different levels of management—corporate, operating, and divisional—contribute to organizational success. It further examines the operational dynamics of an organizational structure when mass production is implemented, emphasizing the need for flexibility and efficient resource allocation.

PARAPHRASE

TASK C
From the feedbacks collected from customers it can be concluded that customers were not happy
with the food and services provided by Moussaka Zone. The feedback and reviews provided by
the customers are terrible. Some issues and solutions to them are discussed below: The food which is being offered is oily, stinky and has a very bad taste. Customers are
complaining that the services are very poor as when the food is served to them, it is all
squished. One of the customer's condition was even worse because the food which she
had, made her hair to smell horrible. Even the restaurant was not ready to give money
back to her.
Solution: Problems related to the taste and odour of food could be solved by utilizing
high quality food raw materials and taste could be improved by hiring chefs who can wonder in
preparing variety of dishes. Other customer viewpoint was that the food is tasty but some sections are absolutely
little. The worst part is that some customers are calling the restaurant a fake one as it is
offering overpriced food with terrible taste and size. They say that they can personally
teach the chef how to properly cook enchilada as this dish was offered by covering it with
tomato sauce. In the entire Mexico, enchilada is not served in this manner which was
being served here. The dish was not properly fried and the tomato sauce tasted same as
offered by Tesco. Also, there are complaints about a food item called Jamaica, that it is
having similar taste of cranberry juice. It is not diluted in an appropriate manner and it
needs lots of sugar in it.
Solution: The issue of overpricing could be resolved by proper analysis of amount of
money that would get invested in the production of food products as it would help in proper
distribution of cost incurred and accordingly pricing should be done. Raw materials which are
available at low price could be identified through market analysis. Apart from these complaints, customers are not happy with the behaviour and attitude of
manager. Even after making serious mistake such as charging desert more by adding
beers in their bills the manager is not ready to agree that he has made a mistake.
Solution: The problem of customer dissatisfaction with the services could be solved by
training employees to maintain good relations at workplace and they should also teach about
accepting faults if some mistakes have been committed by them.

Workplace behaviour and ethics is needed to be understand by everyone working in the
restaurant. Due to this attitude, nobody will like to visit again in the restaurant as they feel
insulted. Some of the customers have given their opinion that earlier this place used to be a very
nice having variety of food items with good price value. After it was renovated, the menu offered
was different and small portion of the dish was served with high prices. Kind of services which is
given to is also unsatisfactory. The waitress is not focused on her job as she is not able to
remember to place orders given by customers even after ordering two times. She do not have
knowledge about the whole menu and due to this she is not able to explain the menu to the
customer It depicts that she is not provided with proper training as to how to behave in a
professional way and attend the customers. Also it shows that restaurant is not hiring employees
with appropriate care and attention. This kind of unprofessional behaviour can hinder the image
of restaurant.
Customers are also dissatisfied with the owner of restaurant who does not even dress up
in a decent and professional sense and just walks around with a carefree attitude. He is not
concerned about the problems of customers and his untrained and unprofessional employees
which he has recruited in restaurant. Due to these reasons, they are degrading the goodwill and
reputation of the restaurant. Fed up with these types of offers, they prefer to order lunch specials
which are relatively inexpensive as compare to other starters. Even with this kind of orders,
customers still feel hungry and dissatisfied with tastes of dishes. They do not find anything
special in the food items.
TASK D
1. Mass Production
Term mass production refers to the ways of producing items on wider aspects for which
initiatives are taken up as selecting products from the consumers and later on it is given to the
manufacturer. Thus, ' Mass production is based on the principles of specialisation and division of
labour' (Hindle, 2002). When it does not come into existence several other methods were already
available in which products were manufactured by producers so that it could be ordered by
customer. Things were not manufactured with hope of selling it later on rather they used to
manufacture things because they encounter they had consumer.

By adoption this method, huge quantities of things are produced by manufactures even if
they do not have pre-orders. That's why they always have worries about selling such products as
lot of investment has been made by them.
2.Management structure and chain of command
The lines of authority show the links between people. They set to whom reporting should be
done and help could be asked for. Managers are responsible in deciding formal authority in
which rights to take decisions and allocation of resources are done.
Responsibility of a person refers to its duty to be fulfilled by him in order to fulfil
expectations which is assigned with specific activity.
Growth of an organisation is achieved when work is vertically divided by the manager. With the
growth of business hierarchy gets complex (Bodddy, 2011). It generally involves three levels:
 Corporate : It is a senior most group which is engaged in strategy formation, performance
monitoring.
 Operating: They look into technical task of the company. They ensure proper functioning
of equipments and availability of machines as per requirements.
 Divisional: Policies are implemented by them (Heathfield, 2016). They also manage
budgets and resources required to achieve particular objective.
3. Operation of management structure when mass production of goods is achieved
Organisational structure is used to organise work in order to meet objectives. Relations
between various levels is enclosed within it. Responsibilities are also limited by the top level
management. It is the basis of formation of culture within a company. Factors affecting structure
involves its size and flexibility (Browaeys and Price, 2010). Type of environment in which
business functions also affects structure. For example, if a venture is huge and has several units
then it would require more number of human resources to be utilized in managing it. Basically
there are two types of structures:
 Conventional hierarchy system
 Structure including various levels of reporting
Thus, when mass production is carried by any company with the intent of selling it in the
future, it is needed to make flexible organisational structure so that in case of failure of one unit,
others do not get affected. Hierarchy where different levels of reporting is present could be
utilized in such situations (Hindle, 2002). It would help in ensuring proper working of every unit

including budget management along with delivery of products on time. It also helps in engaging
staff of the company in organised way according to their skills and potential.

REFERENCES
Books and Journal
Browaeys, M. J. and Price, R., 2010. Understanding Cross-Cultural Management. Nyerode
Busines University.
Hindle, T., 2002. Guide to Management ideas. London: Bloomberg.
Bodddy, D., 2011. Management: an introduction. Harlow: Financial Times.
Online
Heathfield, S. M., 2016. Understanding the Chain of Command. [Online]. Available through
<https://www.thebalance.com/chain-of-command-1918082>. [Accessed on 1st July 2017].