Fraser Foods Case Study Assignment

Contents

Terms of Reference 2
Procedure 2
Findings 3
Current Structure 3
New Structure 4
Employee Relationships 4
Instructing Staff 5
Contingency Variables 5
Conclusion 6
Recommendations 6
References 7
Appendix A 8

Terms of Reference
I am a HNC business student. I am writing this report as part of my course. This assessment covers outcome 4 of the Managing People and Organizations' class. Unit F84T 34

Procedure
In order to construct this report, I read the case study and highlighted information that I thought was relevant to this report. I answered the questions I was given ensuring that I added all of the necessary information. Findings
Current Structure
The current organizational structure for Fraser Foods is functional.

This structure will remain mainly functional but with a more flexible and adaptable system that will allow the company to focus on a project as well as the day to day running of the business. The company is expanding, they have added two new directors to the company’s structure to support this expansion. Kathryn Hannah will be promoted to Director of Organizational Development. Kathryn will be responsible for the change process and she will continue to run the HR department but will take the burden of directive control away from Laura Bolton, leaving Laura to focus on the purchasing department. Sidra Aktar will be joining the company as the new Marketing Director. She will be responsible for Marketing and Sales. She will be taking over control of the Product Development department from Robin allowing him to spend his time on the Production department and freeing him up for when he takes over from David when he retires. The company will be adding a new ‘Frasers Cook School’, this will be a separate project but will also be one of Sidra’s responsibilities. Peter Armstrong will be promoted from the Product Development team to lead this new project. Other chefs from the Product Development department with be involved in the cook school where they will run cookery classes in a new kitchen. The new structure is more complex, with some employees helping in the cook

‘Work no longer fits within the traditional ‘vertical’ structure of function’, (Hall, 2013). The current structure being used at Fraser Foods isn’t flexible enough for the new expansion. The current Directors aren’t enough to support the expansion and the cook school, two new Directors are joining the team to support the company’s vision and to ensure it continues to be a successful business.

Recommendations
Fraser Foods should update to a matrix structure making it ‘dynamically modifiable’ (Karniel and Reich, 2011) to expansion changes. The company could expand even more to increase their market share. They must keep communications open through their relationships to avoid miscommunication and confusion.
References
Karniel.A and Reich.Y (2011) Managing the Dynamics of New Product Development Processes: A New Product Lifecycle Management Paradigm
Hall.K (2013) Making the Matrix Work: How Matrix Managers Engage People and Cut Through Complexity
Sutherland.I (1997) Organisation Structures and Processes

Appendix