A Descriptive study on the managerial styles of selected established fast food restaurants in Metro Manila

Date of Publication

2012

Document Type

Bachelor's Thesis

Degree Name

Bachelor of Science in Business Management

College

Ramon V. Del Rosario College of Business

Department/Unit

Business Management

Thesis Adviser

Delfin Mauricio

Defense Panel Chair

Jyro B. Triviño

Defense Panel Member

Gerald Poblador

Abstract/Summary

Food industry remains the biggest in the Philippines having a record of 97, 362 establishments engaged in Hotel and Restaurant sector (2005). Fast food restaurants are equivalent to 32, 000 and it is still growing in number. The researchers took interest and conducted a descriptive study to determine the most prevalent managerial style used by the branch managers of selected establish fast food restaurants in Metro Manila. They adapted the structured questionnaire used by the Vision Council to obtain data and made use of the managerial grid of Blake and Mouton to fully analyze the varying managerial styles used by the selected establishments. The group used non-profitability sampling specifically a combination of both quota sampling and purposive sampling and set 120 respondents that represented the establish business defined by a set of criteria by the researchers. The selected fast food restaurants must have at least 10 years of existence, at least 17 branches in Metro Manila and number of employees must be around 200 and above in the entire company. Burger King, Café France, Chowking, Goldilocks, Greenwich, Jollibee, Kenny Rogers, Kentucky fried Chicken, Mc Donald’s, Mister Donut, Pizza Hut, Red Ribbon, Shakey’s, Tokyo Tokyo, Tropical Hut, Wendy’s and Yellowcab fit the mentioned specifications. Through integrating the review of related literature and conducting surveys, the researchers were able to determine and assess which among the 5 managerial styles particularly Task Management (9,1), Country Club Management (1,9), Middle of the Road Management (5,5), Team Leadership Management (9,9) and Improvement Management (1,1) is the prevalent or most commonly used among the selected established fast food restaurant.

The outcome evidently shows how establish fast foods regard both relationship and production of equal importance. The high inclination of the respondents to this style is not a surprising outcome as the fast food setting is one where teamwork is encouraged as it is a single system with components that must operate together to achieve the desired performance. The dominant style among the managers reflects how management regards it as significant to incorporate creativity, high morale and high productivity in the workplace.

Abstract Format

html

Language

English

Format

Print

Accession Number

TU18016

Shelf Location

Archives, The Learning Commons, 12F, Henry Sy Sr. Hall

Physical Description

136 leaves : illustrations (some colored) ; 28 cm.

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