PLC 7: Control System Design

 Control System Design: Peasant Cookery





   Peasant Cookery is a fine dining restaurant located in Winnipeg, Manitoba in the heart of the exchange district downtown. Their menu features a French influence, and their customers tend to be fairly well off upper middle class citizens. Its also a popular destination for travelers to visit during their time in the city, so first impressions and quality of service are very important to the organization. their main mission is to impress guests beyond their expectations through means of quality service, and consistency in the food. 

    The staff consists of servers, food runners and hostesses (serving support directly to the servers), bartenders, line cooks, head chef and a general manager. This is very much a team environment and the common goal of the team is to ensure efficient use of staff time. As most of the wages rely on an hourly tip-out, everyone is expected to work hard and finish promptly once they are no longer needed on a given night. Another common goal is to increase sales at any chance possible, again this positively affects tip-out, and is a goal set upon managers for profitability of the business.

    One form of control that aligns with this organization is behavioural control. Peasant Cookery really strives itself on hiring quality staff and training them to meet our standards. Skills they seek out are time management, leadership qualities and attention to detail. Ability to follow directions is also a major factor which is necessary to work within the organization. Upon hiring, staff are given a list of the 21 steps of service, a detailed walkthrough of everything one will encounter when serving. There are also things the manager may mention to help behaviour be more productive, like directing staff to do certain tasks at certain times. There are also certain internal controls regarding finances, a third party verifies all tip-out amounts and cash counts after they are done. 

    Another form of control that could fit for this organization is output control. As one of the main goals is to increase sales, and servers are always taught of clever ways to up-sell guest's meals in a positive way. There is often friendly competition made out of which server can have the highest sales, or sell the most of a specific item in a night. The manager will sometimes bring in some small prize for the winner to incentivize them. Servers often enjoy comparing their sales at the end of the night as this is considered to be "winning" throughout the staff. This version of output control is very less formal, and there are no direct reprimands for "losing" in terms of sales, its more of a casual reward system to boost morale. 







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