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Refilwe Orwesitswe Mazunga GEME 313
Refilwe Orwesitswe Mazunga GEME 313
Refilwe Orwesitswe Mazunga GEME 313
B) Do you think it’s a good idea to have a president for the U.S. division and for the
other international divisions? What are the advantages of such an arrangement?
Disadvantages?
I think its a great idea to have different presidents for different international divisions.
Firstly it will be a more effective and efficient way of dealing with arising
shortcomings that need a quicker response and they will be able to make more
reasonable decision as per their given division, internationally means sometimes
absolutely different seasons. Also taking into consideration the size of Starbucks and
the range of their customers it will be best to have a structure that allows presidents
for different divisions. Even so it may create a huge bridge between the divisions and
they may end up feeling they are isolated. But in general the idea will be great for the
company.
QUESTION 2
B) CASE SCENARIO
Chipotle’s goal is mainly based in their food quality and freshness, to not ruin their
image and promise to their customers it will be very important to review their food-
handling to reduce their food contaminants.
Feedfoward control. With feedforward control, chipotle can have stop the bad food
from reaching their customers. Chipotle is working to have feedforward controls in
place by testing meat for contamination before it is served to the customers and
changing their food-handling and preparation procedures.
Iii)How can Chipotle make sure that employees are following the new food-
handling standards?
Chipotle can make sure that employees are following the new food-handling
standards by ensuring that every employee is properly trained in the food-handling
standards. The company could implement a concurrent control.
Iv)What are some measures of organizational performance that Chipotle management
should use?
Train people on food handling and enforce feedforward , set stardards for its
employees and make sure they are met and also teach their employees of the new food
processing standards with consistent kitchen checks.