Critique Olivera's approach on leading the turnaround process because of overconfidence and unrealistic expectation.
<h3>
Critique Olivera's approach on leading the turnaround process?</h3>
Olivera's strategy for managing the turnaround process wasn't very successful. Considering his prior success as an MT, he was overconfident. He had brilliant ideas and was skilled at analyzing the issues that the organization was experiencing inside.
However, he attempted to force such concepts on the four supervisors without first seeking his approval. When he proposed new plans or a change to the way they were functioning, the supervisors resisted because they had considerably more work experience than he did. It is normal to feel in charge when someone new appears out of nowhere and criticizes how things are being done. As a result, the supervisors disapproved of this change strategy.
<h3>
what would you have done differently?</h3>
An organization's goal is frequently to improve when it decides to launch a transformation program. I would have taken a variety of other actions if I were him. I would get to know the staff members better and develop a close personal bond with them during the first few months. Planning a lunch, a supper, or an expedition will help the team bond better. After that, I would visit with each department to discuss any problems they may be having or problems they think are hurting the company's sales.
After that, I would assess whether my observations matched up with the actual issues that employees believed the company was experiencing. Instead of making all the decisions at once, I would solicit the supervisors' opinions on the issues or areas they believe may be improved before providing my own perspective. In order to bring about change, I would advise the supervisor to explore each potential option one at a time without rushing.
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The median and interquartile range.
The chef should order <u>7 </u>cases of lettuce.
<u>Explanation</u>:
Lettuce is a leafy vegetable enriched with vitamin C, calcium and potassium. Hence it is commonly used in the hospital foodservice facility.
The kitchen supervisor decided to order some lettuce cases. On discussing with the chef, he came to know that half a case of lettuce is used per day. They have a stock of two-and-one-half cases of lettuces on the day of order. The lead time of the lettuce is three days. So the chef decided to order seven cases of lettuce.
