Report: Problem Solving and Decision Making in the Workplace

This report delves into the critical aspects of problem-solving and decision-making within a workplace context, using The Kitchin restaurant as a case study. It identifies communication problems as a significant challenge, exploring their impact on employee morale, productivity, and the restaurant's overall success. The report analyzes various communication breakdowns, such as employees not following instructions and misinterpreting information, which disrupt the decision-making process. It then proposes a range of alternative solutions, including implementing effective communication tools, ensuring consistency in messaging, avoiding personal communication during work hours, and promoting active listening. The report further explores the use of multiple criteria decision analysis as a decision-making technique. It outlines a plan for implementing the proposed solutions, including defining the problem, generating alternative solutions, communicating the plan to stakeholders, and utilizing Key Performance Indicators (KPIs) for monitoring and review. The conclusion emphasizes the importance of addressing communication issues to maintain The Kitchin's reputation and ensure its continued success, highlighting the need for proactive measures and stakeholder engagement.

Problem solving and decision making

Table of Contents
INTRODUCTION 3
Complex problem in the workplace 3
Analyze information of the problem 3
Range of alternative solutions to the problem 4
Decision making technique 5
Develop a plan for implementing the solution. 5
Communicate the plan to stakeholders 6
Appropriate monitoring and review techniques 6
CONCLUSION 8
REFERENCES 10

INTRODUCTION
Problem solving is a method while decision
making is a process. Problem solving is more an
analytical aspect of thinking. It also uses intuition in
gathering facts. Decision making, on the other hand, is
more of a judgment where, after thinking, one will
take a course of action. The Kitchin is a fine
dining restaurant in Edinburgh, Scotland, run by Tom
Kitchin and his wife Michaela. It serves fresh Scottish
produce in a French style. It was awarded a Michelin
star within six months of opening.

Complex problem in the workplace
One of the most common and complex problems in the workplace is
communication problems and it refers to misunderstanding and
misinterpretating actions of other people at the workplace. This problem is
common at businesses but businesses like restaurants must keep it effective
otherwise it can affect the quality of service. The impact that these type of
problems leaves on the business is negative and it affects many things such
as morale of employees and reduction in productivity, affect the relationship
between colleagues. If it is not solved soon then it will lead to decrease in
profits and arise more of those situations where it affects the goodwill of
the restaurant in the market. Although scope of communication is
concerned with the functioning of business. It is a necessary aspect for
every business as it helps them to follow the chain of command and follow
orders from the top level of management.

Analyze information of the problem
There are many types of situations which leads to problems
regarding communication in the Kitchin restaurant. Sometimes it
even disrupts the process of decision making which affects the
performance and productivity of the business. Some of the
employees do not listen to the instructions that are given in the
meeting and miss out the important things which creates problems
later. Many of the employees in the restaurant do not listen to the
instructions till the end as they assume and predict the outcome of
the speaker which is wrong many times. The process of decision
making also gets disrupts by the misinterpreting the instructions
given as many of the employees do not ask about the issue when
they are in doubt which leads to create problems.

Range of alternative solutions to the
problem
Right tools for communication-
In order to make the communication more effective The Kitchin needs to
make sure that they are using the right amount of tools such as
infrastructure that is functional and provides communication in a healthy
manner. There are some basic tools such as surveys, box of suggestion,
group chat, social messages etc.
Consistency-
The Kitchin tries and makes it sure that the message which is being
communicated to their employees must be done in effective and efficient
manner. It is necessary for the restaurant to maintain a structure for each
process so that there is information about who reports to whom and
through which method or tool they communicate. It is also important to
maintain the data which is required or used in the communication.

CONTINUED..
Avoid mixing work and personal communication-
Some of the employees working at The Kitchin brings their personal life into
work which affects the communication at the workplace. Employees gets
distracted from work and forgets to maintain the discipline and the code of
conduct of the workplace. This also wastes time as it leads to gossip among
employees which increases the blaming amongst each other and reduces the
productivity.
Listen-
In order to improve communication The Kitchin needs to make sure that their
employees are maintaining proper discipline and listening with focus so that no
instructions or information presented in the meeting is being missed out. This is
necessary for both the heads as well as the subordinates of the restaurant. The
restaurant needs to make sure that employees are allowed to speak and share
their ideas to bring improvement and changes.

Decision making technique
Multiple criteria decision analysis-
This decision making technique allows the restaurant to
consider different options which are guided and set under
the criteria. For instance cost, quality offered, level of
satisfaction offered to the consumers. Even ordering a
latte requires taking decision as people consider many
things at the time of ordering it such as the quality of
beverage, cost etc.

Develop a plan for implementing the solution.
Define the problem-
It is necessary for the Kitchin to find out the problem so that appropriate
technique or strategy can be used to analyze the causes. In order to solve
the problem it is necessary to review the current processes being used and
the working of the process so that restaurant can check if the effective
tools are being used or not. Apart from this evaluation of tools is also
necessary.
Generate alternative solutions-
The Kitchin needs to try out different and new methods for solving the
problem as many times focusing on one solution does not work.
Sometimes multiple solution works better than one. For this stage it is
believed that brainstorming and team problem solving techniques are
more effective.

Communicate the plan to stakeholders
The Kitchin needs to understand their stakeholders so that they can
communicate with them properly and provide them with the plan. Different
stakeholders have different priorities and that is why it is necessary to
present the plan according to their suitability. If the restaurant is able to
tailor the communication then it will be easy for them to communicate with
them. Also the managers of the restaurant needs to define the objectives of
the business in the market with a proper evaluation of return on investment.
They need to present the plan at the right time and with the right tool to
make it more effective such as presentation and slides, newsletters etc.

Appropriate monitoring and review techniques
KPI
KPI is known as key performance indicators that are easily
measurable which helps to know that if or not the restaurant has met
its expected goals. Other than that this technique also helps The
Kitchin to know the area where spending money is more viable
which helps them to stop losses. There are three types of KPI which
is considered as useful in the restaurant business such as sales and
profitability, customer experience and marketing.

CONTINUED..
Sales and profitability KPI-
 If the restaurant has effective and efficient staff which
matches up the demand and maintains productivity then it is
considered as a good restaurant because cost of labor is too high and
creates difficulty in establishment.
Customer experience KPI-
 It is believed that consumers try only those new places which
has a good rating online and only those restaurants are able to attain
it who offers a better customer experience and give them a fine
satisfaction of dining.