Classical Era Reflection Paper Research Example | Topics and Well Written Essays - 1000 words

Classical Era Reflection - Research Paper Example The major theorists of scientific (management) perspective believed there is one best way to do everything – and that is the most efficient way Those theorists believed they could determine that method via whatever means they were using or purported was the best method to study the task. Those theorists of the scientific perspective discussed first are F. W. Taylor, H. L. Gantt, Frank and Lillian Gilbreth, and Hugo Munsterberg. Frederick W. Taylor’s philosophy led the way for many others in using scientific and mathematical methods applied to workers, attempting to match a person’s abilities to a job in the best way possible, instituting a mutual self-interest mind-set that had never existed and improving employee productivity through incentives (Locke, 1982; Wren & Bedeian, 2009). Crain (2003) says that Taylor was noted for his scientific approach, his ability to solve problems, and his ability to invent things. His thought was that â€Å"measurement increased productivity† (p. 45). In one example, the test subject â€Å"increased production by 400 per cent while receiving 60 percent more in pay†. Taylor was best known for his stopwatch, but he believed that money is what the workers craved and they were determined to get it. Companies at that time glossed over the downside of Taylor’s efficiency gains and put increased productivity over ethics. Philosophical discussions took place and he wrote about it in The Principles of Scientific Management. He believed that ultimately improving efficiency improved society. Hodgetts (1995) analyzed ten U.S. organizations against Taylor’s principles and found that â€Å"each in its own way used Taylor’s four principles to help focus their total quality management strategy† (p. 218). The four principles are summarized as follows: 1. Develop a science for each part of a person’s work, replacing â€Å"a rule of thumb method† (p. 218). 2. Scientifical ly pick and train employees rather than allow employees to arrive and work as they wish. 3. Cooperate with employees to ensure work is done according to scientific guidelines. 4. Divide work as equally as possible. Allow management time to oversee the work of the employees and shoulder the responsibility of holding others accountable. Henry Laurence Gantt worked closely with F. W. Taylor. Gantt brought a human quality into the scientific side of Taylor’s work. Gantt developed a bonus pay structure for the employee who completed their piece rate work for the day and was able to complete more than the assigned tasks. With Gantt’s methods of the use of incentives for employees â€Å"production was often doubled† (Wren & Bedeian, 2009, p. Fax 2). Frank Gilbreth differed from Taylor in that Gilbreth used time motion studies where Taylor used a stop watch and was using only time rather than time motion. Gilbreth was best known for establishing the hope of finding the one best (most efficient) way to do any and every task (Wren & Bedeian, 2009). Lillian Gilbreth, PhD, continued the work the two of them conducted even after Frank’s death and she later became published. Hugo Munsterberg was the father of industrial psychology as we know it today. He believed psychological themes could be applied in the workplace. In 2009, The New Yorker published an article describing in detail the events of Classical

Hotel management Essay Example | Topics and Well Written Essays - 500 words

Hotel management - Essay Example ave to make the profit needed in a normal business and; therefore, it is essential for them to sell the type of food, which a majority of consumers like (Mueller 23). This paper will discuss some of the issues circulating the controversy of whether restaurants should be profitable organizations or healthy nutritional organizations. Some of the issues that are deliberated when setting up a restaurant are the profit of the whole organization, attracting numerous customers, overcoming the competition barrier and the fame of being a renowned chain restaurant. It is extremely hard to find a healthy snack in a cafà © since it is harder for the restaurant to create any money on vegetables and fruits, and because healthy food is not why consumers dine out (Mueller 24). A new study linking numerous chain restaurants confirms that menus are designed for the bottom line, not a customer’s belt line. Restaurants want to bring in more clients and make better earnings. That conclusion might not be above all surprising, bearing in mind that profits drive every company. Even though, senior restaurant supervisors who took part in the research said that healthy food is a key option, there restaurants still sell junk food. According to Mueller (26), if restaurants put something on the menu that is the healthy, then it is the kiss of death. Giving healthier menu items is similar to putting lipstick on a pig. Consumers might go to restaurants where healthier foods are served, but they frequently wind up consuming the same old stuff. Also, with regards to attracting diverse customers, restaurants regard obesity as a person’s own decision. A lot of people eat the food, which is served in these restaurants, and do not become obese. However, those who just choose to eat without exercising are the people who turn out to be obese. This is not a matter which restaurants could be blamed for. Even though, it is there food, which makes a lot of people obese, it is up to the consumer to