Posted: September 16th, 2017

ONS part 2 – Dutch Restaurant

Part 1
– Choose 5 topics from the Collective Bargaining Agreement guidelines and compare the content with your own work experience, job and tasks *source : “The Dutch Collective Labour Agreement for the hotel and catering industry explained “to be obtained from http://www.fnvhoreca.nl 

Part 2 (half a page or so)- “I started this business when i was still at school (2007). I was doing my internship and working on my essay. I did not finish because of course the restaurant took a lot of time. In 2010 the restaurant was running smoothly and we started another company. A smaller one, sort of a deli, were people could have lunch or take it away. It was open in the morning till 17.00 o’clock. I was in control there and after closing time i went back to the restaurant to work the evening shift. In the Deli it was a lot more quiet, so i had time to work on my essay for school. In that year i managed to graduate from school. We sold that business because someone offered to buy it from us. We did sell the deli, despite the fact that we made up a contract, the buyer did not follow the rules and did not fully paid us. She also kept our business name and damaged it. She was not competent enough and the business got a bad reputation. People thought that it was still our company because the name was still the same. This was a great learning experience, and therefore we will never sell our name with a company we want to sell. I went back full time to the restaurant. Typical day of work ; Starts at 9.30 cleaning and preparing for lunch, till 12.00 o’clock we only have coffee/thee with cake and from 12 till 16.00 we have lunch. 17.00 Diner starts so between 16.00 and 17.00 we have to prepare for diner, clean the toilets, make the tables ready. Staff eats at 14.30 when they have a day shift and 16.30 when they have the evening shift. Diner is till 21.00 and the restaurant closes when everybody is gone. So that depends.”

>> This was my interview with my supervisor. From this write in passive the main turning points in her career path and her typical day at work
>> Describe her ‘style’ of management by applying the ‘Theory X+Y’ and the ‘Situational Leadership Model’ to her style of leading.


Part 3 (half a page)
– Make use of the following motivation theories to describe what (de)motivated you when you were working at this company (1/2 or 3/4 of a page): 
> Maslow’s or Pinto’s Hierarchy of needs
> Herzberg’s two Factor Theory
> Skinner’s Reinforcement Theory

Part 4 (this is in addition to the part written earlier, so find a way to join it) (1/2 or 3/4 of a page)
CULTURAL DIVERSITY – Apply Kluckhohn and Strodbeck’s Value Orientation to categories the employees’ value in the workplace
-Describe the stages of Culture Shock you underwent when entering and starting to work in the organization. Relate this to the Expectancy Model/ Theory.
-Give an example of a Stereotype and Prejudice experienced by employees (yourself included) and/or guests in the organization. Explain the causes, effects and expressions (Allport scale) of this stereotype/prejudice.
– Give an example of a colleague that you would consider as “emotional intelligent”. Give arguments for statements.
– Give an example of a colleague that you would consider as “cultural intelligent”. Give arguments for statements.
* just pick any from the organizational chart.

Part 5 (1 to 2 pages)
Human Resources
– Describe the organizational chart (attached) and explain it. Describe how many people the company employs, what job positions there are, and who reports to whom. Point out your position in the chart.
-Describe in detail how the company manages its human resources based on the HRM Model (the items Planning, Recruitment& Selection, Introduction, Working conditions, Performance Appraisal, Training& Developing, Compensation, Career Development should be referred to).
*holiday bonuses are given.  Schedules are presented 3 weeks before starting work. Monday + Sunday is OFF. Fixed hours for weekend workers (8 hours for supervisors and 6 hours for the apprentice + me).
when getting hired > CV+ letter of motivation required >> meeting >> work trail. The add is put on internet site (Facebook)
-Conclude with 3 strengths and 3 improvement points on how the company is managing its Human Resources.
-Compare 3 articles (attached) with the theory linked to one of the concepts of the HRM-model. 
link 1 >> http://www.shrmindia.org/knowledge-center/strategic-hrm/hr-strategy/top-5-hr-trends-2013
link 2 >> http://www.cobizmag.com/articles/hr-trends-to-watch-in-2014
And the other article is an attachment.

Part 6 (1 page)
– Talk about the Marketing mix (Price, Product, Place, Promotion)
-Conduct a technological audit of the company, clarify the purpose of technology in the workplace.
*Debit cards are accepted by the restaurant, no credit cards b/c commission is too high.

Part 7 ( about half a page)
– Discuss measures the company takes in relation to environment and sustainability (People, Planet, Profit)
*Bio and seasonal products are used. Waste management. They have a certificate for ecofriendly fishing, and they just use the fish caught in a certain way.