lOMoAR cPSD| 7610204
, lOMoAR cPSD| 7610204
INTRODUCTION
The Fachettis restaurant and kitchen brands have had to operate in difficult socio-
economic and political conditions in recent years. Customers eating out less as a
result of the many social gathering restrictions imposed to stop the recurrence of the
coronavirus, has typically resulted in a significant drop in earnings for most
restaurants and hospitality businesses in the United Kingdom.
These factors, along with the Fachetti Group's high production costs, among others,
compelled the Fachetti Group to change its business operations and management
structure.
This report will investigate and assess internal business operations and management
concerns, as well as some external issues that contribute to company changes. The
report will then go on to define and discuss Fachettis Kitchen's current production,
quality, and human resource management issues, most importantly, the report will
provide recommendations on management styles and skills, functions, motivation, as
well as change and quality assurance management tactics that the company might
utilize to address and enhance on current dilemmas that are currently being
experienced by the business.
PREVIOUS BUSINESS STRUCTURE AND BUSINESS OVERVIEW
(BUSINESS CULTURE)
In this section of the report, I will discuss and state the benefits and drawbacks of the
management styles/leadership styles and functions implemented by the two
divisional managers, Katrina and Sunny, within the organisation.
Previously, the Fachetti Group consisted of two distinct businesses: Fachettis and
Fachettis Kitchen. Fachettis was the name of the restaurant chain that comprised the
Group's restaurant division.
The Fachetti Group is divided into two business divisions: restaurant and
manufacturing.
, lOMoAR cPSD| 7610204
INTRODUCTION
The Fachettis restaurant and kitchen brands have had to operate in difficult socio-
economic and political conditions in recent years. Customers eating out less as a
result of the many social gathering restrictions imposed to stop the recurrence of the
coronavirus, has typically resulted in a significant drop in earnings for most
restaurants and hospitality businesses in the United Kingdom.
These factors, along with the Fachetti Group's high production costs, among others,
compelled the Fachetti Group to change its business operations and management
structure.
This report will investigate and assess internal business operations and management
concerns, as well as some external issues that contribute to company changes. The
report will then go on to define and discuss Fachettis Kitchen's current production,
quality, and human resource management issues, most importantly, the report will
provide recommendations on management styles and skills, functions, motivation, as
well as change and quality assurance management tactics that the company might
utilize to address and enhance on current dilemmas that are currently being
experienced by the business.
PREVIOUS BUSINESS STRUCTURE AND BUSINESS OVERVIEW
(BUSINESS CULTURE)
In this section of the report, I will discuss and state the benefits and drawbacks of the
management styles/leadership styles and functions implemented by the two
divisional managers, Katrina and Sunny, within the organisation.
Previously, the Fachetti Group consisted of two distinct businesses: Fachettis and
Fachettis Kitchen. Fachettis was the name of the restaurant chain that comprised the
Group's restaurant division.
The Fachetti Group is divided into two business divisions: restaurant and
manufacturing.
