Perfect Pizzeria

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Perfect Pizzeria: The Not So Perfect Case Study At Perfect Pizzeria in Southville, Illinois, the working culture is by far not perfect! It is an environment that lacks company dedication, effective management, and individual motivation. Although the company is the second-largest franchise of its chain and is flourishing, it appears that the rewards are not beneficial to the employees but only to the company. The current system is such that each franchise is equipped with a manager who works under area supervision and is the only full time salaried employee, an assistant manager, a few night managers and roughly 18-20 other non-managerial employees all of whom work part-time with a minimum wage pay. Within this set the managers are…show more content…
Perfect Pizzeria should invest in its most valuable assets, that which is the employees in order to avoid high turnover rates (which increase cost in the long run) and improve productivity and emotional labor. To keep employees motivated, create an Employee Reward and Bonus program such as Employee of the Week or Month whereby individuals will receive recognition via company newsletter and a plaque in addition to a cash bonus. This will ensure that the manager is not the lone recipient of bonuses and it will motivate employees to work harder. To foster better communication between manager and employees the Goal-Setting Theory of Motivation should be implemented. (Organizational Behavior, Ch. 5 p. 121-123, Shermerhorn, Hunt, et al. 11th Edition). The MBO process of this theory involves joint goal setting between managers and those who report to them. This will increase employees need for achievement and affiliation and also establish a form of communication and cooperation. ------------------------------------------------- PERFECT PIZZERIA PIZZERIA Perfect Pizzeria of Southville, Illinois, is a franchise of a large chain which is headquartered in Phoenix, Arizona. Although the business is prospering, it has employee and managerial problems. Each operation has one manager, an assistant manager, and from two to five night managers. The managers of each pizzeria work under an area supervisor. There are no systematic
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