Summary

The evaluation of two key leadership development program components: Leadership skills assessment and leadership mentoring.

The purpose of this journal is to evaluate two key components of leadership development programs which is a 360-degree assessment of leadership skills and mentoring leaders. There are three hypotheses which are leadership skills self-report assessment will be statistically different from leadership skills observer-report assessment, the higher the percentage of time a mentor spends on actual coaching rather than compliance, the more the mentee group will share information with the mentor and the group and the more mentor initiates personal contact with the mentee group, the more the mentee group will share information with the mentor and the group. Two methods used which are leadership development program and leadership mentor group. The participants that includes in the program are 303 individuals and 41 leadership mentors. The measurements used for 360-degree assessment was Leadership Practices Inventory (LPI) (Kouzes & Posner’s, 1993 as cited in Solansky, 2010). Four-point Likert-type rating scale was used in gather information about mentoring leaders. The result from this study are there were significant differences between self scores and average observer scores for all five LPI scale, the coaching time and number of contacts are both significantly related to mentees willingness to share information with mentors and mentee group regarding their leadership issues. The empirical of this study will impact on understanding of what methodologies and development program components that suitable to incorporate into a program. The two key components in this study will provide a basis for assessing leadership traits and behaviors and effectiveness of mentoring. The findings in this study also show that mentor-mentee relationship will effective when mentor spend more time on coaching and initiates personal contact with the mentee group. This research also shows benefits that associated with including mentors in leadership development programs. As a conclusion, leadership skills assessment is critical to any leadership program to gauge leadership strength and weaknesses and change in them. The use of mentors also is a powerful tool for developing effective leadership behaviors. Mentors should be trained to effectively mentor and coach mentees and also should have time available to commit to the relationship.

(347 words)

References

Solansky, S.T. (2010). The evaluation of two key leadership development program components: Leadership skills assessment and leadership mentoring. The Leadership Quarterly, 21, 675-681.

Summary writing: Characteristics of a good summary. (2010). Retrieved from http://www.sdc.uwo.ca/writing/handouts/summary

Ross, F. (n.d.). Writing summaries - FindYourFeet.de. Retrieved from http://www.findyourfeet.de

Job enlargement, job enhancement, job characteristics and employee works teams are the important part in job design. Discuss these points.

According to “Business dictionary.com,” (n.d.) job design will be defined as the set of opportunities and constraints structured into assigned tasks and responsibilities that affect how an employee accomplieshes and experiences work. Other than that, according to Morgeson & Humphrey; Parker & Wall (2008;1998, as cited in Grant, Fried & Juillerat) states job design is the process and outcomes of how work is structured, organized, experienced, and enacted. There are four important parts in dob design which is job enlargement, job enhancement, job characteristics and employee works teams.

            Job enlargement will be defined as expansion of the number of different tasks performed by an employee in single job (Chapter 15: Job Design, 2011). For example, one  auto mechanic switced from only changing oil to changing oil, greasing, and changing tranmission fluid. This work task have variety of services that the employee should do. This job enlargement will make the job tasks become more interesting. However, it is require more responsive to the higher level needs of employees by providing more variety in their job. The employees also always view job enlargement as just adding more routine, repetitive tasks to their already boring job.

            Job enhancement is the alternative term for job enrichment. Job enhancement will define as a job design technique that is a variation on the concept of job enlargement (Business Dictionary.com, 2011). It adds new sources of job satisfactio by increasing level of responsibility of the employee. It also refers to the empowerment of employees to assume more responsibility and accountability for planning, organizing, performing, controlling, and evaluating their own work. There are five factors for enhance jobs and motivating employees which are achievement, recognition, growth, responsibility and performance. For example, server in the dining area will take immediate action when customer have complaint about the food product or service that provided.

            Job characteristics also called as job factors. It will define as specific aspects to a job such as knowledge and skills, mental and physical demands, and working conditions that can be recognized and assessed (Business Dictionary.com, 2011). For example, to be a restaurant manager should have knowledge and skills in foodservice operation system. According to “Chapter 15 Job Design,” (2011), states job characteristics involves increasing the amounts of skill variety, task identity, task significance, autonomy, and feedback in a job. Skill variety, task identity and task significance are influence the experienced meaningfulness of work. Autonomy increase the feelings and attitudes of the employee towards their jobs. The feedback in job will give knowledge to the employee about their performances.

            

References

Business Dictionary.com (2011). Retrieved November 1, 2011, from http://www.businessdictionary.com

Grant, A.M., Fried, Y., & Juillerat, T. (n.d.). Work matters: Job design in classic and contemporary perspectives. Retrieved from http://www.management.wharton.upenn.edu/

Chapter 15: Job Design. (2011). Retrieved November 1, 2011 from http://www.swlearning.com/management/

Compare and contrast the similarities and diference between managing chain restaurant and foodservice by contract management.

According to Wyckoff and Sasser (1978, as cited in Reynolds & Dipietro, n.d.) chain restaurant defined as two or more eating establishments at separate locations under common ownership or related through other legal entities which provide food for consumption on or off premises. While foodservice by contract management is a part of the non-commercial or institutional segment of the foodservice sector (Haywood & Wilson, 2003). It is a business between owners of establishment and a management company that hired for coordinating and overseeing a contract of operation.

The similarities of the managing chain restaurant and foodservice by contract is both of the operations system have a contract. The chain restaurant has a contract between franchisor and franchisee. For example, restaurant franchise such as McDonalds that have many chain over the world. The foodservice management also has a contract between owners and management company. For example, a hospital in Malaysia such as Hospital Universiti Kubang Kerian (HUKM) hired BESTA as their management company to run their foodservice operation.

There are many different between chain restaurant and foodservice management contract. First different is the management of the operation itself. The chain restaurant manages their establishment by following their restaurant owner leveraging brand recognition. They must follow the standardized business methods and practices exactly as their owner. However, the foodservice management contract did not have specific business methods that same to the owner. They only need to meet owner obligations in order to deliver the objectives required from the contract.

Other than that, the different of both operations will see in owner’s contribution in the operation. The chain restaurant has more contribution of the owner in operation. This is because to ensure that the same identifiable physical attributes and service offerings. The chain operation also need follow the owner standards in product and service that provided to the customer. However, foodservice management contract has less contribution of the owner in the operation parts. The owner only aware about the objectives of the operation must achieved which is building good relationship between customer and provider.

The chain restaurant organization have the advantage of economies of scale regarding material and supplies, with vast market reach generated by brand recognition allowing for quick penetration into new markets (Muller & Woods, 1994). It also increase in customer preference and patronage, higher emotional ties to the brand, trusty and loyalty. But, for foodservice management contract has different benefit which is streamlined operations such as improvement in business process efficiency with automated workflow. Owner of the operation will get benefits from the management contract which is better performance management and risk mitigation. The management contract also will get benefit which is management fees that owner pay for them.

The last difference between both operations is the advantages of the operation. The disadvantage of chain restaurant are operating a chain restaurant can be more stressful, need a time to recover when particular chain restaurant experience negative publicity and the cost of a chain restaurant is expensive than set up our own business. However, the disadvantages of foodservice management contract are inadequate resources may occur, lack of experience in dealing with customer if false in hiring management company and failure to monitor and manage retained risks will lead to owner loss and bad image of organization.

References

Haywood, K. M. & Wilson, G. (2003). Chapter 3 – Contract Foodservice. Retrieved from http://www.download-it.org/

Reynolds, D. & Dipietro, R. B. (n.d.). Chain restaurant management. Retrived from http://webpac.lib.tku.edu.tw/lib/item

Foodservice is a unique and distinctive functions in Malaysian economy. In 10 years time of Malaysia development, how would you see changes that may occur in foodservice operations.

Foodservice industry is one of sector in Malaysia that growth faster. This is because due to the income elasticities of demand for food is bigger among consumers in Malaysia. The consumers’ trend expenditure pattern on foodservice in Malaysia is expected to continue into the future and grow at a faster rate (Tey, Mad, Zainalabidin, Amir & Alias, 2011). An increase in income has the propensity to lead to an increase in demand on foodservice. There are many changes that occur in foodservice in Malaysia since 10 years ago.

The first changes that we will see in the foodservice industry in Malaysia is international business expansion (Lim, n.d.). Malaysian people nowadays high demand on Western foods such as hamburger, hotdog, sandwich, fried chicken, pizza, steak and others. This situation influences the growth of restaurant that produces the types of food product demand such as fast food restaurant like KFC, McDonalds, Burger King, Wendy’s and others. These type of restaurant enter the Malaysian market and becomes growing time to time.

Besides that, the internationalisation process also is one of the changes that we will see in the Malaysian foodservice industry. Internationalisation process is a process of increasing experiential knowledge that occur in our foodservice organization or firm (Lim, n.d.). Our Malaysian foodservice firms such as Secret Recipe, The Chicken Rice Shop, Marrybrown, Kyros Kebab, Sugar Bun and Nelson’s try to provides variety of food product and service type like international foodservice. For example, Marrybrown used Western-pronounce brand name and produce Western food. But, The Chicken Rice Shop used Western-pronounce brand name and provide Eastern food to their customer.

Other than that, the changes that occur in Malaysian foodservice is the increasing in Halal food product items. Since Malaysia has Muslim population around 60% of total population, the demands for halal food products is bigger. Most of the foodservice organization in Malaysia should have ‘halal licence’ from JAKIM to cater the demand of Muslim people. The increasing of foodservice firms that produce halal food also expand to the international market. The Malaysian foodservice firms is a global halal brand organization and becomes famous in Asia such as Secret Recipe that will enter foreign market after a year of operation (Lim, n.d.).

The other changes occur in foodservice operation is the system of foodservice organization itself. Nowadays, there are many franchise system that used in the foodservice in Malaysia. For example, the biggest of franchising foodservice organization in Malaysia is KFC and McDonalds. This type of foodservice operation help change in the way foodservice operation is operating. The quick service restaurant is growth in faster to cater the demand of customer nowadays. All the knowledges, skills, technologies and others from the franchise system will help Malaysian foodservice growth.

Foodservice operation in Malaysia also change in the technology due to the increasing of information technology (IT) nowadays. The foodservice firm will update their firm with new technology in order to increase their performance. They used the IT system for promotion, marketing, communication, operation, management and others. For example, the use of software in management of the operation helps them to communicate with the vendors, staff and customer of their firms.

Besides that, foodservice operation in Malaysia also change in food technology improvement. The food nowadays will be processed to the frozen foods and sell to the market. There are many Malaysian frozen product items such as donut, pastries like ‘karipap’ and ‘samosa’,fish product like ‘keropok lekor’, meat product like patty, nugget, meatball and others. These types of foods will lead to increasing in street kiosk or stall and also vehicle foodservice stall.

Lastly, the changes in Malaysian foodservice operation helps in growth of economic and gives job opportunity for the Malaysian people. The Malaysian government is one of the organization that help to the changes in Malaysian foodservice operation in Malaysia. Government give support and encouraged Malaysian to be an entrepreneur or businessman. This will increase in foodservice industry because this type of business is easy to entering and operating.

References

Lim, K.L. (n.d.). The facilitation at per-internationalisation stage: A study of Malaysian foodservice firms. Retrieved from http://www.internationalconference.com.my/

Tey, Y. S., Mad, N.S., Zainalabidin, M., Amin, M.A., & Alias, R. (2011). Expenditure patterns on foodservice in Malaysia. Journal of Tourism, Hospitality & Culinary Arts, 1-8.

There are ten (10) attributes that must be present in a prospective franchisee for the selection of a franchisee by a franchisor. With your own words, discuss these attributes .

According to “Guidelines Concerning the,”(2002), franchise is a form of business in which the franchisor provides the franchisee with the rights to use a specific trademark, trade name and provides coordinated control, guidance, and support for the member’s business and its management. There are 10 attributes that must be present in a prospective franchisee for the selection by franchisor are based on an assessment of overall business experience, personal qualifications, financial capability, managerial factors, demographic factors, attitudes and personality of franchisee, and others (Jambulingam & Navin, 1999).

The first attribute that franchisee should have is the business experience in the market where they are seeking a franchise. This attribute is important because experience in managing a franchise business will derived to the succesful of franchisee. For example, the entrepreneur who want to be a franchisee in fast food business such as McDonald’s and KFC must have knowledge and experience about this type of business. They should know about the market of franchisor brand, the demand of customer of product that produce, trends and challenges in the franchise that they want to enter.

The second attribute is personal qualification of the franchisee. This attribute include academic qualification of the franchisee that related to the franchisor business. The qualification is important to ensure that the franchisee have a good knowledges and skills in managing the franchise business. For example, in order to be franchisee of McDonald’s must have knowledge of foodservice organization, fast food operations, service in fast food restaurant and other skills in dealing with customers, employees, and people that related to the business.

The third attribute is financial capabilities of the franchisee. Financial capabilities means the available of capital from franchisee in order to enter the franchise business. It also relates to the personal savings that franchisee want to invest at the first time meeting with the franchisor. This financial requirements for the franchise business is different with the types of business that franchisee wants to enter. For example, if franchisee want to joint Dunkin Donut as their franchisor, the financial start up fee is around $40000 to $80000, net worth requirement is $1.5M and cash liquidity requirement is $750K (Dunkin Donut Franchise, n.d.).

The fourth attribute is managerial factors. Managerial factors such as planning, organizing, leading and controlling the operation of the franchise are important. Franchisee should have good managerial skills in order to achieve the target or profit stated by the franchisor. It also is the best criteria for selecting the franchisee if they will managing franchise personally rather than hired other personnel to manage the operations.

The fifth criteria are demographics factors such as age, gender, ethnicity, marital status, and education. These attribute are important to determine the ability of the franchisee to do their works and getting profit to franchisor. For example, age of franchisee such as young adults will influence them in run the business for longer time frame because they have good stamina.

Attitudes of franchisee also important for run a franchise business. They should have good attitudes toward business such as punctuality, positive thinking, creative, innovative, and enthusiastic. Besides that, they were perceived innovativeness, desire for personal development, seek work-related challenges, personal commitment to the business, and business risk-taking (Jambulingam & Navin, 1999).

The personality of the franchisee also is one of the attribute that franchisor choose. The franchisee should have good personality in order to cooperate with the franchisor. The personality here means how the franchisee acts as a business people. The franchisee may demonstrate personal integrity with emphasis on interpersonal skills and communication skills that will help them to operate the business smoothly. This also helps franchisor feel confident during selection process of the franchisee.

The other attribute is the franchisee has willingness to participate in a comprehensive training program. This attributes important to develop their skills in managing the business efficiently. For example, if franchisee enter KFC franchise, so they must have the knowledge about the products, service, equipments, operation system and others skill that required to meet the standard.

Franchisee also must have a strong desire to succeed, work hard and contribute to a winning team. This is because franchisor needs their franchisee achieving certain amount of profit. To ensure it will achieve, franchisee must work hard to increase the sales and controlling cost of operation efficiently.

Last attribute is a willingness of franchisee to personally devote full-time efforts to the day-to-day operations of the business. The franchisee must always monitor and take part in the operation rather than give full of authority to their personnel. They must be the person who has active in doing their works. They must not always to feel safe because they were under a good franchisor. They must take an effective effort to be successful and gets more profit for their establishment.

References

Daszkowski, D. (n.d.). Dunkin’ Donuts Franchise Review. Retrieved from http://franchises.about.com/od/coffeefranchises

Guidelines concerning the franchise system under the Antimonopoly Act. (2002). Retrieved from http://www.jftc.go.jp/en/legislation

Jambulingam, T. & Nevin, J. R. (1999). Influence of franchisee selection criteria on outcomes desired by the franchisor. Journal of Business Venturing, 14, 363-395.

Define malware and distinguish among a virus, a worm, and a Trojan horse. Malware is a Malicious software programs that include a variety of threats such as computer viruses, worms and Trojan horses.

                                                         i.            Computer virus is a rogue software program that attaches itself to other software programs or data files in order to be executed and without user permission or knowledge. For example virus ILOVEYOU and CABIR.

                                                       ii.            Worms are independent computer programs that can copy themselves from one computer to other computers over a network. They operate on their own without attaching to other computer program files and rely less on human behavior in order to spread from computer to computer. For example Sasser.ftp and MyDoom.A.

                                                      iii.            Trojan horse is a software program that appears to be benign but then does something other than expected. The example of Trojan horse is Pushdo Trojan and Storm. 

Define identity theft and phishing and explain why identity theft is such a big problem today.

Identity theft is a crime in which an imposter obtains key pieces of personal information such as Social Security identification numbers, driver’s licence numbers, or credit card numbers, to impersonate someone else. The identity theft is such a big problem today because the information may be used to obtain credit, merchandise, or services in the name of the victim or to provide the thief with false credentials. Pnishing is one of popular tactic which is a form of spoofing. It involves setting up fake Web sites or sending e-mail messages that look like those of legitimate businesses to ask users for confidential personal data.