Applying Mass Production Principles

The assignment content includes a job application letter from Mark Wilder, customer feedback for Moussaka Zone restaurant chain, and discussions on mass production concept and management structure. The job application letter highlights the candidate's strengths and eagerness to contribute positively to the organization. Customer feedback from Moussaka Zone mentions issues with waiting time, food quality, and poor services. Suggestions include training staff members, improving food quality, and increasing the restaurant area. The discussion on mass production concept explains its principles, advantages, and examples of its use by organizations such as Ford. Lastly, the assignment also touches upon management structure and how it is essential for companies to have a clear chain of command.

Task 2:
December 3, 2016
Mark Wilder
________________
________________
Dear ____________,
Based on the criteria you listed, I believe I am an excellent candidate for the position of
_______________. Please accept the enclosed resume as my application for the position.
As a recent graduate, my professional job experience is necessarily limited. However, I believe that you
will find, and previous employers will verify, that I exhibit intelligence, common sense, initiative,
maturity, and stability, and that I am eager to make a positive contribution to your organization.
I am therefore respectfully requesting a personal interview. I feel confident that a frank, in-person
discussion will determine if a compatible environment exists for a future relationship. I would welcome
this opportunity and assure you that this would be time well spent. In advance, I thank you for your
consideration and look forward to meeting with you in the near future.
Yours Faithfully
Shuaib Barkhadle
Enclosure: Resume

Task 3
CUSTOMER FEEDBACK FOR LEWISHAM BRANCH OF GREEK RESTAURANT CHAIN CALLED MOUSSAKA
ZONE.
Feedback received from the consumers are as mentioned :-
Longer waiting time :- Customers of the restaurant are complaining about longer waiting time due to
which they face issues. It takes 20-40 minutes to get the lunch prepared and customers are not liking to
wait for longer hours to get the food prepared. Restaurant is situated in small place and it is difficult to
manage large number of people in a single time due to which issues are faced in providing timely
services to consumers. Many time the place gets overcrowded and people wait for getting seats for
themselves.
Quality of food :- Clients have made complaint about the poor quality of food in the restaurant and due
to that they are going unsatisfied from the restaurant. Many consumers have made complaint about the
taste of food.
Poor services :- Staff of the restaurant does not greet the customers well and due to that issues are
faced by clients in giving their requirement. Clients have mentioned that services provided in the
restaurant are of poor quality. Customers are making complaints about lack of proper greetings and
behaviour of staff is cold towards the consumers came for visiting the restaurant. In addition to that
complaints also have been received that clients are not getting proper tables of their choice. Verbal and
non verbal communication skills of the staff members is not good and it is major reason of client
dissatisfaction in the restaurant.
Suggestions for solving this problem :-
 Training programs could be organized for the staff members and they could be given training on
improving their communication and verbal skills. It will help in rendering better and superior
quality services to the customers. They will receive warm welcome and it will support for gaining
the satisfaction level of clients.
 It is essential that quality of food served in the restaurant should be improved so that better
value can be provided to the customers. Trained professionals will be hired through organizing

recruitment and selection process and it will help for serving good quality food to the
customers.
 New constructions can be done for increasing the area of the restaurant so that more number of
tables could be accommodated there. This work can be given on tender basis and it will aid for
increasing the serving area in the restaurant.
D
(I)
According to Hindle, (2008) Mass production is defined as way for producing and manufacturing
the things in bulk quantity. Mass production aspect is based on the principles of specialization and
division of labor and through this a product is created as per the specialization. In the concept of mass
production manufacturers parts of a product are manufactured somewhere else and further they are
combined together for developing finished products. Through mass production final products are
prepared in standardized manner and very less number of varieties are observed in the products that
are finished.
Products are developed and designed in a very lower cost and it reduces the overall cost of
production. Further, superior quality products are made through mass production and thus it will help
for meeting the needs and requirement of buyers in effective manner. Firms where concept of mass
production exist any assembly line could be stopped and immediately the problem faced can be
corrected. This aspects work on all the assembly lines in which the mass production is carried out. Mass
production is the concept which has been used by organizations across world for making reduction in
their total cost which occurs for making any goods.
References
Hindle, T., 2008, Guide to Management Ideas and Gurus. London: Profile Books
(ii)
A management structure is a way a company finds to organize the company. There are various
management structure used by small organizations. These structures must be developed in a way to met
up the desired objective and goal of organization (Boddy, 2011). The chain of commands is related to
different levels of organization from the uppermost position of CEO to lower most position of workers.
Companies possess these chain of commands to provide the workers at different levels with the
guidance to whom they can ask questions and discuss issues. Each and every employee working in the

organization is in charge of a specific area of business. The chain of command is important for
companies environment to make sure whether all the employees are doing there work with
responsibility.
Reference
Boddy, D., 2011. Management: an introduction. Harlow: Financial Times
Read pp.296-298
(iii)
Mass production concept has been used by organisaFord is an organisation which does mass
production of goods and it has supported for enhancing the sales of the company. The organization has
initiated mass production in their production plant. Ford has cited the reason that when one worker is
assigned specific task which he needs to complete on a specific time. It supports for shaping the auto-
mobiles would take shape in effective manner. It also helps for saving the man hours and due to that
time of the organisation for carrying out production activities will also reduced. Now model T has been
rolling off and assembly lines are working at the rates of one every 10 seconds that is applicable for
every working day. In addition to that Model T has also started industrial revolution and moving
assembly line at Ford was start of industrial production due to which Ford became capable for carrying
out industrial production at an alarming rates.
However, it has been mentioned by Theodore Levitt (1962) that it was marketing skills of Ford
which lead the organisation towards the path of success and thus the firm was capable for producing
higher number of cars. In addition to that Just In time approach is used by Ford and it has helped for
enhancing the sales of the entity. One significant event in the aspect of mass production was
appearance of Model T which Quote its manufacturer, The ford Company “ Chugged into history on
October 1st 1908”. It has been called Universal car by Henry Ford. This became popular in year 1913 and
Ford has captured the market in that time. Ford's official record of events depicts that
References
Hindle, T., 2008, Guide to Management Ideas and Gurus. London: Profile Books
Levitt, T., Innovation in Marketing, McGraw-Hill, 1962