University of Dhaka

Dept. Of Management Information Systems

Course Title:
Principles of Management
(MIS 103)

Term Paper on
A Study of Organizational Structure and Strategic Management

Prepared By:
Sadiha Afrose Shubarta
ID: 050 Merit: 540
Batch: MIS 18th Session: 2022-2023

Submitted To:
Prof. Dr. Md. Rakibul Hoque
Table of Contents
Organizations’ description
Organizational structure
Organizational goals
Organizations Environment analysis
Manager's profile
Manager's responsibilities and skills
New skills required
Decision making
Planning
Organizing
Staffing
Motivating
Leading
Controlling
Organizations’ (Roadside Kitchen) Description:
Roadside Kitchen is a restaurant /cloud kitchen store that strives to provide
quality service to customers and prioritize customer's needs. It started its journey
back in 2017. The primary goal of this organization is to provide budget friendly
but trending food items to its customers. The main branch of this restaurant is in
Mirpur-1. But recently it has opened another branch in Mohammadpur.

Organizational Structure: Owner

Branch Branch
Manager Manager

Restaurant Restaurant Restaurant Restaurant

Manager Manager Manager Manager

Staffs Cooks Staffs Cooks

From the chart we can see that, in this organization there is an owner in the
upper level of the hierarchy. There are two branch managers working under him
and under these branch managers there are restaurant managers. These
restaurant managers work in shifts and in their shifts, they will manage the staff
and cooks who are working under them.
Organizational Goals:
Restaurant's Mission: Our mission is to provide budget friendly services to our
customers with a variety of food items on our menu.
Restaurant’s Vision: Our vision is to operate a chain of restaurants throughout the
country with reasonable prices.
Strategic Goals (Owner)

* Attracting new investors on the board.

*Creating chain of restaurants in next 5 years.

* Introducing signature recipe on the menu.

Tactical Goals (Branch Manager)

MARKETING FINANCE

* Creating a stable internet image . *Reducing cost of raw materials

* Increasing sales in weekdays. * Rducing miscellaneous expenses.

Operational Goals (Restaurant Manager)

*Ensuring the kitchen is clean.

*Ensuring customers satisfaction.

*Controlling staffs duties.

Organizations’ Environment Analysis:
External Environment:

ECONOMIC
POLITICAL
*High rate of
*Local government inflation *Increasing
*Political parties prices of raw
materials.
Political components
LEGAL are'nt threatening. Components are ENVIRONMENT
negetive.
*BSTI and other *Short term
institiutions trends of specific
product or
*Legitemicy of entertainment.
SOCIAL
business TECHNOLOGICAL
*Prioritizing halal
food. *Increasing *Popularity of social
popularity of eating media marketing .
out.
Components are
Components are positive
positive

Internal Environment:
Suppliers- Even though the prices of raw materials have increased, it didn’t affect
the flow of their input.
Customers- Even though the price of their product has increased, it is still very
affordable. So, customers have no complaints.
Competitors- As the restaurant business is all about trends and the hype of new
food, this restaurant is one step ahead of its competitors because of its social
media marketing.
Government- It is their fortune that they didn’t face any political or legal
complications.
Managers Profile:
The interview was held with a restaurant manager of the restaurant mentioned
above. Details of the manger is described below-
Name: Md. Rezaul Karim
Educational Background: B.A. in Bangla from National university
Currently Working: Roadside Kitchen
Previous Experience: Frontline worker in D’Cups Dine, Bitcoin, Fuco

Managers Responsibilities and Skills:

Initial Challenges: They initial challenge was adapting with the environment of
restaurant as every restaurant has different rules and regulations.
Responsibilities: Ensuring that daily tasks have been done. Controlling staffs’ work.
Skills: As a field level manager, for him the most important skill is communication
skills.

New Skills Required:

As for this job, there are no new skills required. But to achieve his personal goals
he wants to pursue a hotel management degree to shift his career in five-star
restaurants.

Decision Making:
Decision making is a crucial part of an organization. So, it is also true for this
organization. As it is a sole proprietorship organization most of the decisions are
made by the owner himself. But he also took suggestions from his fellow
employees.
Planning:
Planning is a managerial task which is always done by upper-level managers. In
this organization this task is done by the owner and branch manager. Before
crafting a plan, one should always focus on an organization's goals.

Organizing:
In this function works are arranged and structured to accomplish the
organization’s goals. To function this, organizational structure is created. Which is
a formal arrangement of jobs. Like in this organization the upper- level manager is
the owner, middle-level managers are branch manager and lower-level managers
are restaurant managers.

Staffing:
Staffs are the manpower of an organization. So, this function is very important for
any organization. In this type of organization, staffing is done in two ways -
 Internal staffing – promotion, staff politics etc.
 External staffing – requisition, interview etc.

Motivating:
In this function, managers try to motivate workers to complete their task to
accomplish the organization’s goals. In this organization managers motivate staff
through bonuses, punishment and promotion.
Leading:
A manager’s important quality is how he leads the people under him. So, in a
restaurant business leading is a very important function as they must do many
tasks in a day.

Controlling:
In this function, managers try to control if the job has been done according to the
plan. If there is any error, they will try to rectify it immediately or later.