Industrial Orientation Assignment German Restaurant

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Industrial Orientation
Gut Knittkuhle Landgasthof
Knittkuhler Straße 20
40629 Düsseldorf

Module Assignment Resources

Module: Resources

Group: I1RED

Name: Olivia Kusnadi/ 148652
Tutor: Carolien Scheffer

Stenden Hogeschool
International Hospitality Industry
Leeuwarden
The Netherlands

Submitted in Partial Fulfillment for the Requirements of the degree Programme Bachelor of Business Administration

June 2011
DECLARATION

1.This work is composed by me.

2.This work has not been accepted in any previous application for a degree or diploma, by me or anyone else. 3.The work of which this is a record is done wholly by me.

4.All verbatim extracts have been distinguished by quotation marks and the sources of my information have been specifically acknowledged.

Date:…………………………..

Signature(s)

Olivia Kusnadi 148652

Executive Summary
The Industrial Orientation Report is based on the working experience by the author in the Restaurant Gut Knittkuhle Düsseldorf, Germany. During her work as a waitress, the writer got the chance to look in the different departments of a restaurant. This gained knowledge is implemented together with theoretical knowledge in this report to give an overview about how the restaurant manages its resources. The objectives of this report are to give the reader an insight into what the author has learned during the module resources, applied on the work she has performed. Different sources of information, as websites and books, as well knowledge earned during Workshops, Lectures and PBL sessions, helped to write this report. The report points out different core issues to answer one main question: How the Restaurant Gut Knittkuhle manages its resources and how the outcome can be maximized and kept. It starts with analyzing the company, with help of its website www.gut-knittkuhle.de. The company is a country in build up to a restaurant with a price category range between middle class and high class. In the following chapter, the organizational structure is shown and explained. Followed by a Human Resource Management model, which is used to explain how the restaurant manages its human resources. Based on Desslers’s theory (2003), the categories recruitment, introduction, compensation are well managed, while other aspects such as working conditions need to be improved. The third chapter cultural diversity focuses on different theories, which are stated by Slocum, Jackson & Hellriegel (2008), Kluckhohn & Strodbeck’s Value Orientation and the Expectancy Theory. By applying those theories, the writer comes to the conclusion that culture mix has advantages and disadvantages within the company. The next chapter, the company’s legal position as a limited liability company is analyzed. Furthermore, the author used her own job to compare it to the guidelines in the collective bargaining agreement. In addition there are differences in gross and net salaries. Measured the company takes regarding environment such as green affaires are discussed in chapter seven. Afterwards, the author’s motivation and team members, is described by using Maslow’s Hierarchy of Needs, Herzberg’s Two Factor Theory and Skinners’ Reinforcement Theory. This report concludes in chapter 9, that the writer is highly motivated. A critical reflection from a supervisor of the author’s work is explained. All in all, the restaurant is satisfied with her. Last but not least the assignment ends with a conclusion of this report and a personal note, which reflects her impression of the hospitality industry.

Preface
This Industrial Orientation gives a detailed overview about my work experience in the Restaurant Gut Knittkuhle in Düsseldorf, Germany. I wrote it for my module Resources during my first International Hospitality Management academic year at the Stenden Hogeschool Leeuwarden, Netherlands. It is a possibility to analyze my former work experiences. I got an overview of the company and...
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