Motivation and Michelin Rated Restaurants - Dissertation Example

Download file to see previous pages In rating restaurants, the Michelin inspectors use stars, and there are 1, 2, and 3 stars (Wong, 2009). It is important to denote that an increase or a fall in the Michelin rates has a great impact on the company under consideration (Lo and Jacobson, 2011). This is in regard to attracting and retaining consumers. For a restaurant to perform exceptionally well, it has to have a highly talented, skilled, and motivated workforce. An employee of an organization is a very important asset or resource of the organization under consideration.

They play a great role in determining whether the organization succeeds or not. On this basis, an organization needs to enact motivational strategies that will be effective in ensuring that the restaurant's workforce is being motivated. This in turn should reflect on their work performances. That is, there should be efficiency in the manner in which the employees of the organization handle their duties and work. On this basis, this research seeks to specifically find out which motivational strategies are sufficient for Michelin Rated restaurants (Goalen, 2011).

The main reason as to the interest of these motivational factors that can help in improving the efficiency of employees in the Michelin-rated restaurants is based on the numerous challenges that workers usually face in the course of carrying out their duties. In the restaurant industry, there are a variety of employees; this includes chefs, waiters, cashiers, and cleaners (Ferguson, 2008). These employees normally serve a variety of customers and interests, working for long hours within a day, and even working at odd hours of the night. For these employees to achieve efficiency in their work, they have to be motivated enough.

Motivation is, therefore, is an important factor that contributes to the quality of a restaurant's cuisine, and hence determine whether a restaurant will receive, one star, two stars, or even three stars (Burke and Greene, 2007). The other interest emanates from the quality of guests that Michelin-rated restaurants serve. ...Download file to see next pages Read More