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IntroductionMolly Woos Asian Bistro is a Polaris area restaurant one of manyrestaurants in Cameron Mitchells multi-million dollar corporation Thecorporation prides itself on its extraordinary service and attention todetail To ensure service is up to Cameron Mitchell standards culturesand philosophies are incorporated into the rules of the companyCultures of the company ask questions such as Who are we What is ourrole to which associates know that they are great people deliveringgenuine hospitality with a role of making raving fans of associatesguests purveyors partners and communities Philosophies associatesfollow are the whole is greater than the sum of its parts and qualitypermeates through everything we do As policies procedures culturesand philosophies are instituted and adapted to guide associates towardsexpected behavior and morale perspectives or theories are created byprofessionals to guide organizations towards meeting organizationalgoals Some perspectives that have emerged in the communication fieldare classical human relations human resources systems and culture While many aspects of the Cameron Mitchell Restaurant organization couldbe analyzed and evaluated as a whole I am choosing to evaluate MollyWoos Asian Bistro due to my former work experience as a sales associatewithin that specific restaurant I will focus on the strengths andweaknesses in communication solely at Molly Woos Asian Bistro applyingthe five perspectives listed above to organizational communicationClassical PerspectiveOne of the strengths Molly Woos Asian Bistro possesses is the qualityof training programs When inconsistent menu raps the schpeel serversgive to explain the menu led to issues with time efficiency andproductivity in the kitchen the management team decided it was time tore-vamp the training program to ensure all employees were on the samepage and that lead trainers were consistent with what they were teachingnew hires To implement this re-vamp all lead trainers includingmyself were gathered together to re-take a menu test that woulddetermine whether all lead trainers were consistent with the informationthey were teaching about the menu items and their ingredients Next allemployees trainers included were required to give a sample menu rap todetermine inconsistency
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