澳洲代写-香港麦当劳快餐连锁肉铺汉堡的管理分析

澳洲代写-香港麦当劳快餐连锁肉铺汉堡的管理分析进行研究。事实上，香港素有“世界美食之都”的美称。香港拥有各式各样的餐厅和全球美食。香港已迅速采用西方世界的快餐风格。研究学者詹姆斯·l·沃森(James L. Watson)认为，麦当劳化在地方和文化变革的背景下，从根本上改变了社会结构。肉店汉堡成功地将麦当劳化融入了他们的服务体系和质量管理体系。本课题的案例研究是基于以市场为中心的管理模式。它涉及到相关模型的组成部分，负责制定公司的交付服务系统。

Presently, it can be said that the management of The Butcher’s Club is a masterpiece of a collection of passionate chefs and butchers who are entirely concentrated on creating high-quality dry-aged beef. The case also emphasizes that their higher level of product diversification of red meats is ultimately receiving numerous awards been named as “Best Steak”, “Best Burger” etc. The beef is being sourced form a firm located in New South Wales where the current company had entered into a partnership. The Butcher’s club is efficient enough in dry-aging each cut of beef in order to bring unique flavors in different beef steaks (Hoffman et al., 2009). On a whole, it can be implemented that the management of The Butcher’s Club had been entirely catering to the red-meat based products and services. In the context of the physical setting, it can be stated that the spacious industrial region in Wong Chuk Hang which had been opened in late April served as a private dining room for the concerned organization (Johnston & Clark, 2005). The floor management and the ambiance are also of additive interest to attract the customers easily. The organization presently is having 7,000 square foot indoor space with a dining room. It is ultimately attracting the guests and along with that, the organization is also capable enough in accommodating parties of around 400ub. It is primarily concentrating its focus on guests. Nowadays, it can be inferred from the case that the management of The Butcher’s Club is concentrating on the manufacturing of dry aged beef, wet aged beef and the Charcuterie and hams (K, 2009).
Hence, in the context of McDonaldization and physical setting, it can be applied that the management of the organization should also focus on the poultry preparations in their product diversification list for the sake of customer’s health. It is obvious that the in the era of global health conscious world, the individuals are suffering from cardiovascular diseases. Obesities are hampering healthy food habits (Kincaid et al., 2010). In this regard, the individuals who are considering themselves as abstaining from red meat might switch to chicken and turkey (the butchers, 2017). About the service management, the inclusion of more poultry items in the menu list might absorb more customers and therefore the customer base will be gradually developed. Therefore, from the perspective of service management, intangibility, variability, perishability as well as inseparability should be followed by the staffs and the chefs of the management in order to benchmark their product qualities. From the stand point of physical setting, the tangibility of the products is highly necessary. In addition, at the same time, the poultry products and the services should be quickly accessible to the customers within a stipulated time period. From this angle, McDonaldization can be termed as worldwide homogenization of cultures. Through this, it can be known that the management of The Butcher’s Club needs to standardize their uniform services. Besides, it should also pay attention to the communication matters so that a lot of customers can be attracted to their organization. In the previous discussion regarding the organizational theory of democracy under physical setting, the decision making in Butcher’s Burger Club lies not only in the hands of higher authorities. The staffs have been allowed to participate in the decision making strategies. The other important aspect of physical setting is that to make the products location specific to attract more customers which are also been effective followed by Butcher’s Burger Club. From this perspective, it would be beneficial for the management of The Butcher’s Club to follow market-focused management model where the organizational components rather than the profit motives of the organization are important (Mudie & Pirrie, 2006).
This is the process through which the firm’s delivery system is getting facilitated. In this model, the labor, as well as the operating costs, should be kept lower. In this aspect, to receive product quality, the management of The Butcher’s Club should replace the full-time personnel and the part-time personnel in order to diminish the costs. In short, it is the responsibility of the organization to deploy full-time employees and at the same time utilize innovative data’s so that the higher level of form performance can be accepted (Taylor & Lyon, 1995). Consequently, from the perspective of service management, it is necessary to look beyond the general terms of company which is generally accepted as the organizational terms and conditions (Schlesinger & Heskett, 1991).

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