MGT 351 - The University of Scranton

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Business Project for Principles of Management I Dr. Len Tischler Fall 2007 NOTE: All assignments should be written with proper grammar and spelling, in business style, using business terminology, and using ideas and theories from the text and from class in a sophisticated manner. See the grading rubric below. Preliminaries: Form a team of four people. a. The most important criterion of a successful team is that it can meet – so make sure that there are 2 blocks of time each week that everyone on the team can meet every week. (You won’t need both blocks most weeks, but it’s useful to have it available.) b. Preferably each team should have a diversity of majors on it –an accounting/finance person, a marketing person, a management person, etc. Choose a type of restaurant and a location for that restaurant. This will be your business for the semester. For example, choose a pizza take-out restaurant on Mulberry Street, or a fancy Italian restaurant (like Russell’s) downtown, or a sports bar/restaurant downtown, etc. You can choose any type of restaurant. The location should either be Mulberry Street or downtown Scranton. a. Using at least half a page, name and describe the restaurant – its type, size (e.g., seating capacity), location, and any other details that would clearly identify it. b. In another half page describe in general terms your restaurant’s potential impact on the community and its environment. How does it serve or hurt these environments? 1. Assume one member of your team will be the general manager of the restaurant and another a shift manager. For each of the two positions answer the following questions: a. For each manager give an example of something they might plan, organize, lead & control. Show in a sentence or two that you understand each of the 4 management functions for each level of management. b. For each manager, give 2-3 examples each of their interpersonal, informational, and decisional roles. c. List 2-3 technical, interpersonal, and conceptual skills needed by each of these managers. d. What are the responsibilities of the two different managers toward the local community and its physical environment? 2. Organizational Environments and Cultures a. Name all of the major parts of the restaurant’s general, specific, and internal environments that will likely have important impacts on the business – and discuss those impacts and how the restaurant should deal with them. b. How might each manager learn about changes in their environments? c. List the restaurant’s likely impacts on its various environments. 3. Ethics and Social Responsibility a. What kind of ethical issues could arise in running your restaurant and how would you try to assure that everyone at the restaurant stays on the correct side of each issue? What is the correct side? b. Using the social responsibility scale below: i. In general how far to the right should your restaurant go? Why? ii. Give examples of social responsibility issues that your restaurant is likely to face and how you would handle them as owner/manager. Social Responsibility Economic Legal Ethical Discretionary
c. How might you handle ethical issues differently in different countries? Use Dr. Gannon’s speech to answer this. 4. Planning & Decision-Making. For the overall restaurant manager and a shift manager (separately) name something important that each would plan for. a. Describe each of the steps you would take to decide what path to take to reach your objective. (Include presenting and choosing among alternative options.) (Use the decision-making part of the chapter.) b. For the particular issue/objective you chose, describe exactly how you would enact each step in the planning process to meet the objective. c. What internal and external stakeholders should be involved in the planning? In the implementation? Why? Name others who should not be involved and why? 5. Organizational Strategy. a. Describe a sustainable competitive advantage you can create for your restaurant. b. What distinctive competence(s) or core capabilities does your restaurant have that other nearby restaurants don’t have – and that you can use to create your competitive advantage? c. What makes you believe that your competitive advantage will be sustainable for several years? d. Analyze your restaurant’s local industry in terms of the Five Industry Forces. e. Is your restaurant going to be a cost leader or a differentiator? Describe how you will accomplish your strategy. f. Will you take a defender, prospector, analyzer, or reactor stance toward strategy? g. How will you incorporate environmental and social sustainability into your strategic plan for the restaurant? 6. Innovation and Change. a. Name some innovations in restaurants that have occurred over the past 10 years or so. b. Which of these will you incorporate in your restaurant and why? c. How will any of them help create competitive advantage? d. What kinds of innovations can you predict might come to restaurants in the next 10 years? e. Let’s say that your restaurant is running, you have a particular cash register system, and you want to install a new one with a new way of operating, new procedures to learn. How would you manage employees’ resistance to the change? f. Given the new technologies you listed in (a) above, which ones are eco-friendly and which aren’t, and how can you make some of them more eco-friendly? 7. Global Management. a. List and explain all the ways that globalization might affect your restaurant. b. If your restaurant is very successful and you want to expand to another country, i. To what country would you expand and why? Answer in terms of the best business climate for your restaurant. ii. How would you go global? Using what form of global business? c. Describe how the cultural differences in the country of your choice might force you to change some of the ways you operate the restaurant in the new country. d. Would you choose an American or a native of the other country to manage your new restaurant? Why this choice? Give pros and cons. e. Given the country you chose, how would you assure that you are not hurting the local society or environment? 8. Designing Adaptive Organizations a. Back to one restaurant, how would you departmentalize the restaurant? b. Would this change if you owned another restaurant in another country? How? Why? c. Would it change if you owned 30 restaurants in 6 countries? How? Why?
Page 1 and 2: Sustainability Workshop 2008 Includ
Page 3 and 4: CLASS SCHEDULE NOTE: All assignment
Page 5 and 6: Dec 5 Do Chapter 16 BP assignment *
Page 7: Team Assessment DISTRIBUTE POINTS:
Page 11: Scoring Rubric Business Project Ass

MGT 351 - The University of Scranton

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