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Business Management (Restaurants)

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BUSINESS MANAGEMENT

Encouraging maximum efficiency of workers

Hierarchy of Employees

The fast food employee hierarchy is most easily understood by comparing it with an ordinary, flowering garden plan - the root represents the kitchen staff; the stem corresponds with the front counter staff and supervisors; the leaves are like the crew bosses; and flowers are the franchise owners and their assistant managers. A root, buried deep in the ground, unseen, but essential, resembles the kitchen workers. Their work is unobserved, but essential. Both start the process of obtaining and delivering what's required to the area where it's needed. Both convert materials to a useful form. The stem is visible. It’s the essential delivery system for the material delivered by the root. In the same way, the counter staff gets the food out to the public. But this is not the purpose of the whole plant, or food outlet. It’s just part of the process. The leaves absorb the sun's rays and deliver strength and air to the plant. A good crew boss has the same function in the fast food setting. He builds his crew, enabling them to work for the benefit of the company. He establishes the atmosphere on the job. He can stifle them with petty demands, or he can allow them to breathe freely and contribute fully and at the very top, enjoying the sunshine and fresh air are the flowers and the buds. Here we have the franchise owners and their assistant managers. They may work hard, attracting bees and getting pollinated. But they get to look good doing it. If they're big, strong, fragrant flowers, then the plant is a successful unit.

If the franchise owner is obviously at ease, happy with his investment and making lots of money, then he too is achieving his objective.

- P. Smith

Fast-food Employee Hierarchy…...

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