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TASK 13 P.1 Understanding and Leading Change in an Organisation

   

Added on  2020-12-10

14 Pages4150 Words380 Views
UNDERSTANDINGAND LEADINGCHANGE

Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................3P.1 Compare the different organisation in where there has been an impact of changes on anorganisation's strategies & operation......................................................................................3P.2 Internal and External drivers of change affect leadership, team and individual behaviourwithin an organisation............................................................................................................6P.3 Measures that can be taken to minimise negative impacts of change on organisationalbehaviour................................................................................................................................8TASK2...........................................................................................................................................10P.4 Barriers related to the change and there influence upon the leaders decision making...10TASK3...........................................................................................................................................12P.5 Different leadership approaches to deal with the changes in the organisation..............12Covered in PPT.....................................................................................................................12CONCLUSION .............................................................................................................................12

INTRODUCTIONThe understanding and leading changes is a process in which company prepares theiremployees in advance towards the problems and takes required initiatives related to change inthe organisation. The tools and framework will be initiated and company can successfullyimplement those changes. The changes are implemented in Midsummer House restaurant locatedin Cambridge, UK. It is a medium-size organisation which wants to implement the changes. Inthis report, the strategies need be formed related to minimise the impact of change in theorganisation and discuss the internal & external drivers of changes which impact the leadershipdecisions. Furthermore, the report includes the steps to minimise negative impact onorganisational behaviours. Later, part the barriers for changes and leadership styles whichorganisation follow to implement the changes are cover. TASK 1P.1 Compare the different organisation in where there has been an impact of changes on anorganisation's strategies & operation.It is essential for every organisation for timely implementation of changes. To control theimpact of changes organisation formed the different strategies. The change are in the structure ofan organisation, on its process, procedure, operational activities and technological changes aretake place (Ashley, and Empson. 2013). To make their employee familiar with these changes thestrategies need to be formed. The major concern of target market is to have healthy food and thepremise where food prepares need to be clean in this industry. So, the companies (Midsummerand Chez Bruce) wants to implement the change which are major concern of their target market.These restaurants want offer food which is healthy for its customer and make their premiseshygienic. Both the organisation is UK based and are from hospitality industry. Their aim is toimplement the changes related to food and food premises. The strategies are formed to attractthe customer and make them aware about that food which they offer are safe and they don't useany harmful chemicals and ingredients in their food. The operational activities are also geteffected or need to be reframed related to the change. To make their employee aware that theyneed to were a hair-cap & cloves while making food (Cornish-Bowden and Cornish-Bowden.2012). The preparation area of food need be hygiene and clean. The comparison between thecompanies strategies and operational changes are:-

Basis Midsummer restaurantChez Bruce restaurant Strategies Its very important for organisationto implement the change accordingto the customer concern (Downes2016). To implement those changesthe midsummer restaurant usedifferent- different promotional andpricing strategies to attract thecustomer. Pricing Strategies- This strategyhelps the company to maximize itsprofits. The midsummer use thepricing strategy are:-Psychological pricing:- Thispricing strategy focuses oncustomer emotional levelrather than logical one. Ascompany offers the safe andhygiene food then thisstrategy will work.Price skimming:- Therestaurant offers the safeand healthy food so, at theintroductory stage the foodprice will be high but aftersometime price will begradually declines. Promotional strategy- Thepromotional strategies are formedaccording to customer so that it canThe Chez Bruce restaurant alsowants to implement same changein their restaurant but the strategiesthey formed are same like pricingand promotion but they aredifference is they use differentpricing and promotion strategy tomake them different fromMidsummer restaurant. Pricing Strategies- The pricingstrategy which Chez Bruce usedare totally different fromMidsummer. The strategies are:-Premium Pricing:- In thiscost are set hire than acompetitors (Duffy andJonassen. 2013). At theearly stage of product lifecycle price are high as theyoffers the unique productlike healthy food in therestaurant.Market penetration:- Aftersometimes restaurant usethe market penetrationstrategy to lower down theprice to stand out in crowd. Promotional strategy- These areformed to attract and make their

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