- Café or casual dining kitchen during peak hours

2. How to improve (Taylor’s way):

- Standardize recipes and roles

- Use timers and fixed workflow

- Train staff on best methods

- Reward good performance

3. Possible problems:

- Staff may feel bored or restricted

- Reduced creativity and quality

- Stress from time pressure and targets

How I would make it more efficient: Observe and time each step in assembling a car, identify unnecessary motions or delays

Possible criticism:

Pressure and stress (strict time targets can cause fatigue or frustation)

2.Division labor:

=Each workers specializes in a specific set of tasks, increasing efficiency and precision.

=Example: Engine fitting,welding painting are done by trained specialist with specific tools.

3. Possible critism:

=Employees engage in repetitive work which may may demotivated their working experience in the industry. Learnings is stagnant and no new exposure of learnings.

Specialize and divide work

• Provide training based on 1 best way

• Performance based incentive

Possible problems:

• Resistance to change- new sop

• Ignore human emotions- if overloaded orders, workers tend to feel exhausted.

• Late services

  
  

Taylor's Improvements:

· Study and time every action to create the fastest way to make each drink.

· Assign specialized roles: one person only takes orders, one only steams milk, one only pulls espresso shots.

· Pay a bonus to the barista who makes the most drinks per hour.

Problems/Criticisms:

· Stressful and repetitive for workers because of doing the same things and don't improve any new skills.

· No flexibility; if the milk steamer is absent, the system breaks down.

· Hurts quality; rushing can lead to poorly made, burnt-tasting coffee.

Taylor’s improvements increase speed and efficiency but cause stress, inflexibility, and lower quality.

Taylor’s method focuses on scientific management—studying each task to make it as efficient as possible. By timing actions and assigning workers to specialized roles, the coffee shop produces drinks faster and rewards productivity. However, this system makes work repetitive and stressful, reduces flexibility (since every worker can only do one task), and can harm coffee quality when employees rush to meet targets.

1. Job or workplace to improve:

   The production process takes a long time because some workers use different methods, and the quality is not always the same.

2. How we would make it more efficient (Taylor’s way):

   We would apply Frederick Taylor’s Scientific Management principles. First, we would do a time and motion study to observe how each step (cutting, sanding, assembling, and painting) is done. Then, we would find the one best way to perform each job.

   Next, we would divide the work so that each worker focuses on a specific task based on their skills. For example:

   • Worker A – cuts wood pieces using a machine.

   • Worker B – sands and smooths the surface.

   • Worker C – assembles the furniture.

   • Worker D – paints and finishes the product.

   Each worker would be trained scientifically to follow the best method to ensure speed and quality. We would also set a production target (for example, 15 chairs per day per team) and offer incentives for workers who meet or exceed the goal. This would increase motivation and productivity.

   
   

   3. Possible problems or criticisms:

   • Workers may feel bored or unmotivated because they repeat the same task daily.

   • The job may feel mechanical, and workers could lose interest in their work.

   • No opportunity to be creative or learn new skills.

   • Risk of exploitation if pay focus on quantity, not quality.

2. Improve food preparation time by Taylor theory.

Exp : time prepare for fries chicken standard in 10/15 minutes.

Provide 2 ways Drive Thru service (machine and manual order)

Exp: Improve the order process by using machine and at the same time could enhance the quality of order information delivery

3. Human errors