Analysis of Classic Organizational Approach in a Fast Food Restaurant

This report examines the classic organizational approach, using a fast-food restaurant as a case study to illustrate the application of management theories. The analysis focuses on the principles proposed by Fayol and Weber, highlighting their significance in enhancing productivity within the restaurant setting. The report addresses the challenges faced by the restaurant, such as long customer queues and understaffing, and suggests improvements based on the classic approach. It discusses the importance of planning, organizing, commanding, and coordinating resources, as well as establishing a strong hierarchy and division of labor. The report also acknowledges potential drawbacks, such as the impact on employee skill development and stress levels, and concludes that effective implementation of these approaches is crucial for organizational success and productivity.

Running head: ORGANIZATIONAL COMMUNICATION: CLASSIC APPROACH
ORGANIZATIONAL COMMUNICATION: CLASSIC APPROACH
Name of the Student
Name of the University
Author Note

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ORGANIZATIONAL COMMUNICATION CLASSIC APPROACH
The study essentially focuses on the classic organizational approach as exemplified as a
fast food restaurant. The classic theories of organizational management deal mainly with
systematic management of organizational production processes. The application of the same at
service oriented places like restaurants can help towards increasing productivity.
A fast food restaurant was observed carefully and certain essential implications of the
management systems were found. In the restaurant the customers had to wait in long queues in
order to have their order served. Moreover, a large number of customers were being served by
only a few attendants. The result after some time was that a large number of customers left the
restaurant without ordering anything and causing loss to productivity. According to the theory
proposed by Fayol (1949) the management of work at any productive place can be effectively
done through the help of four essential elements. The first element being planning that can help
to form a thorough framework of how things can be done. The second element is organizing
human resources, the third is commanding the resources in order to gain effective outcomes. The
last important part is coordination that focuses on combining the various elemental functions of
the organization are combined in harmony towards ensuring optimal performances. This could
be used by the fast food restaurant to increase their productivity (Miller, 2015).
The theory of bureaucracy proposed by Max Weber (1947) proposes the various aspects
that have to be incorporated within an ideal organization. The aspects are dominated by
hierarchical organization, labor division and centralization of management. As the case being
considered is of the fast food restaurant it is much important to understand that the management
have to take into consideration maintaining a strong hierarchy that can support both the labor
division and management of the centralization of the organization. Organizations today serve a
much larger population than they have done historically (Rahim, 2017). Since, the industrial

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ORGANIZATIONAL COMMUNICATION CLASSIC APPROACH
revolution production boom has led to the essential growth of systematic management processes
that includes quality maintenance at the same time. The classic approaches are important as it
provides a systems through with both productivity and performance can be maximized. The
theories emphasize more on planning and allocation of work and effective control of the same
towards ensuring optimal performance of organizations (Gutiérrez-Broncano, Estévez & Rubio-
Andrés, 2016). Though different in their approaches, the theories proposed by Fayol, Taylor and
Weber have these elements in common. Effective organization is the key towards maximizing
productivity of a firm. However, in some cases the suggestions might prove to be detrimental for
the employees. Division of labor can leave very little room for the effective development of
skills. Moreover, an environment of extreme control can cause employees greater levels of
emotional and physical stress. In a hierarchical setup of organization there are also chances of
organizational politics and blame culture to prevail, as it is not always possible for organizations
to maintain ideal environments (Genkova & Gehr, 2016). The same also holds true for the
restaurant as employees and management can develop conflicts.
In conclusion, it can be said that the restaurant can face severe productivity issues if the
classical management approaches are not implemented effectively. The approaches are essential
for establishing strong organizational foundations. Hence, they can provide essential growth
paths for organizations.

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ORGANIZATIONAL COMMUNICATION CLASSIC APPROACH
References
Genkova, P., & Gehr, C. (2016). Is Communication Always Helpful?–The Influence of
Organizational Communication on Feelings of Uncertainty and Commitment of
Employees during Change Management Processes. International Journal of Academic
Research in Business and Social Sciences, 6(1), 55-66.
Gutiérrez-Broncano, S., Estévez, P. J., & Rubio-Andrés, M. (2016). What We Know about
Organizational Commitment: An Overview of the Literature of the Last Decades.
In Organizational Management (pp. 1-14). Palgrave Macmillan, London.
Miller, K. (2015). Organizational communication. Stamford, Conn: Cengage Learning.
Rahim, M. A. (2017). Managing conflict in organizations. Routledge.