November 21, 2001
University of Phoenix
Small Business Examination Paper
Located in the city of Ripon, Wisconsin, I have opted to discover the organizational structure of Fat Bruce's Bakery and Eating Kitchen. This small business restaurant is located in the heart of the city and is locally owned by Bruce Campbell and his wife, Sandra. Bruce is the executive chef, and has more than 20 years of food service management experience, and Sandra is the pastry chef. This small business in particular has operating hours of 7:00 a.m. - 4:00 p.m. Tuesday through Saturday; however, the owners are there much earlier in the morning hours, baking fresh bakery, brewing coffee, and preparing the fixings for an assortment of sandwiches and foods for the day. The business is closed on Sundays year-round and Mondays during the winter months. Sandra does the shopping for their business locally as well, purchasing items from farmer's markets in the summer for the best produce, and marketing at the nearby grocery store for everything else. All the items on their menu are "homemade" and prepared fresh daily. As owners of this small business, Bruce and Sandra employee approximately five employees to assist with the everyday needs of running a business. "The employees should be very active and fast in serving and be ready to satisfy all of the customers' needs. Some of the employees may remember the regular customers and can more easily satisfy them by already knowing what will make the customer happy. Such employees are an asset for any restaurant." (Quinn, Lydia 2006). Fat Bruce's employees have been loyal to the company since its grand opening in 2006. According to Robbins S.P. and Judge T.A. (2011) "Managers are more likely to appreciate, evaluate positively, and allocate rewards to employees who fit in, and employees are more likely to be satisfied if they perceive they do fit in. This argues for...