Individual Analysis: EZs Brick Oven

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Individual Analysis EZs Brick Oven Grill
Monica Faubion Kim Garland Maureen Maina Ron
Monachello Minerva Rosales Jake Salazar Monica
A. Yanez

• Group 1
• February 5, 2003

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Background Factors

• Personalities are like blueprints. Each one is
  unique in its own design.

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Personal Systems

• E-Z Employees
• Age
• range between 17 35 years
• Experience
• Depends on position cooks - cashiers

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Personal Systems

• General Characteristics
• Gender 8 males and 4 females
• Ethnicity dominantly Hispanic and few Anglos

• Personal Characteristics
• People oriented
• Initiative
• Mature
• Family-oriented attitude

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Technology and Layout

• EZS RESTAURANT

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Nature of Equipment Degree of Mechanization

• Computerized cash registers and display monitors
  to indicate food items needed for preparation
• Mechanized self-serve beverage area for
  patrons use
• High Tech dining area with fluorescent lighting
  and fast beat music

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Effect of Technology on Activities / Interactions

• The restaurant is more efficient
• Interactions are between people that work in
  individual food preparation, counter service, and
  serving (expediting) areas
• Due to the high volume food sales during peak
  hours little time is left for interaction outside
  the individual working areas other than business
  concerns
• At slower moments, interaction occurs more
  readily between groups

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Technology in Terms of Employee Volume, Physical
Movement, and Variations

• The technology involved reduces the number of
  employees needed
• Physical movement is reduced to the immediate
  working area but is not confining or
  uncomfortable
• Work assignments/stations are such that they
  limit variations on work methods.
• Preparation and expedition of food is a
  sequential process and judgment becomes routine
  and predictable

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Employee Interactions and Activities

• Due to physical layout of separate work areas
  interaction is mainly between people that work
  within those areas
• Interaction between areas is possible if
  necessary (food order corrections, problems,
  business issues)
• The noise level is rather high at peak periods
  due to the high volume of food served and seating
  capacity (260 people maximum)

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Expertise required by technology and Employee
Status

• Computer cash register skill is a requirement for
  counter positions
• It appears that employee status is hierarchical
  but not necessarily related to technological
  skill. In this organization, it appears that the
  cooks have greater status due to the correct and
  appropriate preparation of food items

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• Reward System

• Rewards
• All
• Compensation greater than competition
• Flexibility with schedule
• Work with friends
• Free food

• Management
• Bonus
• Paid vacation
• Internal promotions

• Non-management
• Scholarship program
• Grade bonus
• Add a friend

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Required System

• Activities
• Interactions
• Attitudes

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Activities

• Required activities
• Strongly associated with the employees job titles

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Interactions

• Who must interact?
• What relationships are likely to form?

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Behavior

• How do the employees feel about their tasks in
  the organization?

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Organizational Chart
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EMERGENT SYSTEM
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Activities

• Taking customers orders
• Calling out for ready orders
• Food preparation and cooking
• Dishwashing
• Table clean-up
• Pizza delivery
• Manager supervision

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Interactions

• Minimal communication during peak hours
• Communication interaction pick up during slow
  hours
• Good rapport between manager and employees

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Attitudes

• Cheerful
• Focused
• Diligent
• Patient
• Out-going
• One hostile/upset cashier

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Norms

• None observed

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Social Structure
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Social Structure

• Upset cashier was observed to be the
  deviant/isolate

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Consequences
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• Emergent Systems
• Productivity
• Quality Food
• Fast Service
• Satisfaction
• Highly satisfied employees
• Family-like environment
• Laid-back, fun place to work

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• Emergent Systems (cont.)
• Development
• Fully trained employees
• Promote from within organization

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Questions?