Assignment - 3

Principles of Management

Submitted To:

Jerin Haque Chhanda

Lecturer
School of Business and Economics
United International University

Submitted By:

MD. Akbar Hossain (Rudro)

ID: 111193057
BBA Program
Section: B

Date of submission: 20th May 2020

I’m Rudro and I own a restaurant “Pizza & Steak Club BD”. I use the job specialization method to
boost my employee’s productivity. But recently I noticed that some of my employees specialized
in their section is getting bored and dissatisfied. Because of that the work efficiency has
decreased. So, I’m considering the alternative job specialization approaches discussed below to
increase the efficiency of the employees.

1. JOB ROTATION: I took the reception officer and assigned him in customer support
section to remove his boredom and increase his skillset. This way, I applied the job
rotation approach to solve the dissatisfaction and boredom problem. But I noticed both
pros and cons of this approach.

➢ PROS: Employee job satisfaction increased in the beginning

➢ CONS: Employee started getting bored in the long run

2. JOB ENLARGEMENT: To solve the dissatisfaction of my kitchen staffs, I applied job

enlargement approach. I assigned new task to my pastry chef. Now he is responsible for
both pastry and beverage section. This initially remove the job dissatisfaction but it also
has some pros and cons:

➢ PROS:
• Reduce job dissatisfaction
• Add new skillset to the employees
➢ CONS:
• Training cost increases
• Labor Union argues for extra payment as employees are doing more tasks
• Employees become bored in the long run

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3. JOB ENRICHMENT: To increase the efficiency of my restaurant management, I used
the job enrichment approach. I assign tew task of hiring and firing kitchen staffs to my
kitchen manager along-side his regular duty of inventory management. I also give him the
necessary power to do his tasks. The pros and cons I noticed here is:

➢ PROS:
• Reduce job dissatisfaction and boredom
• Increase employee motivation
➢ CONS:
• Increased workload
• Poor quality work performance

4. JOB CHARACTERISTICS APPROACH: To make my restaurant employees more

efficient, I applied the job characteristics approach. I considered the job variety, task
identity and task significance before assigning any task to the employees and provide
them enough autonomy and feedback to do the task. This increased the job efficiency
but it also has some pros and cons.

➢ PROS:
• High internal work motivation
• High quality work performance
• High employee satisfaction
➢ CONS:
• Complexity in initial setup.

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5. WORK TEAM: To make my restaurant business more efficient, I applied the work team
approach. I created work team consisting the main chef, kitchen manager other related
employees for the kitchen management and provide all the responsibility, power and
freedom to buy and manage inventory, create food menu and catering system. This boost
the efficiency a lot. Pros and cons of this method is:

➢ PROS:
• High level of work flexibility
• Opportunity of learning new skill for team members
• Employee satisfaction
➢ CONS:
• Some members cannot be compatible with the team
• Tendency of avoiding the responsibility

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