This 10 page paper examines a case study provided by the student. The case requires an analysis of the human resource management policies and practices that are in use in a small chain of restaurants that has emerged from an entrepreneurial company. The change of style is examined and the different cultures that have developed in the kitchen and the front of house are discussed and issues such as the use of appraisals and evaluations, the way staff are motivated and leadership styles; transactional and transformational. The bibliography cites 11 sources.
Name of Research Paper File: TS14_TEtransfor.rtf
Unformatted Sample Text from the Research Paper:
there is a distinct change in the approach to employees and the change in HRM practices. There are several aspects we can look at here, firstly, there is that
aspect of change in leadership style as well as the development towards the human relations school HRM as a move to add value though the employees, biut not a model
that is yet adopted in full. There is also an apparent difference between front of hose and kitchen cultures and a problem, with a high turnover in 45% of the
staff, whilst the remaining 55% appear to be a stable core. Policies are being harmonised, but are still diverse, for example, in two restaurants wages as are seen as
competitive with the are, however in the third restaurant there is a policy of efficient wages. If we look at the company as a whole before considering the different
aspect there has to be a move. In smaller companies where there is an entrepreneurial start up there is a culture that requires closer work and the there is often
the development of commitment though the development of the company and working in close contact. This creates loyalty and a very specific close knit culture. The benefits of this are
well known the human relations school were many tools to create loyalty and commitment though the adoption of social man. In smaller companies there are fewer barrier to the type
of communication and interactions that can create this level of camaraderie. The owner of the business usually has to have a hands on approach, and the overall culture is one
of family or a close social link. As a company increases in size, this is easy to lose as size increases and the level of attention to the smaller aspects