Case Study and Reccomendations for Improvement of Small Restaurant

An Analysis of and Proposals for The Winnie The Pooh Restaurant

Byron Todd, Daira Suter, Brendan Roué, Magali N'DIAYE, Troy Derrick

1st Assignment

Mahidol University International College

ICMB 234 Management and Organizational Behavior

Trimester One

Section 2

Jesper Dopping

1st October 2016

Table of Contents

Work Process at Winnie the Pooh

By Brendan Roué Page 3

Customers Role Within the Organization

By Troy Derrick Page 6

Assumptions of the Survival of Winnie the Pooh

By Magali N'DIAYE Page 7

Improving the street vendor/small restaurants profitability

By Daira Suter Page 9

Improving the street vendor/restaurants profitability

By Byron Todd Page 11

Works Cited

Page 14

Work Process at Winnie the Pooh

Division of work and coordination mechanisms in the food preparation area and the service area.

Brendan Roué

Organizational routines are defined by Pentland (2007) as, “ repetitive, recognizable patterns of interdependent actions carried out by multiple actors”. The way street foods are organized including the Winnie The Pooh restaurant an appear to be a relevant illustration of the division of work and coordination mechanism as explained by Pentland (2007).

Our study took place in a significantly-sized street food restaurant, Winnie the Pooh (picture 1). The restaurant consists of a seven employee team handling a service area made of twenty tables. The kitchen is divided into two areas, one at the front, and one behind the seating area. A conventional cashier station and a display rack for packaged products were located at the entry of the restaurant.

Picture 1

To summarize, we can refer to

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