Compensation 11th Edition by George Milkovich,Jerry Newman,Barry Gerhart

تمرين 1

Crew members at Burger King are evaluated using the form in Exhibit 1.126 Compare this form with the one illustrated in Exhibit 11.4. Years ago Burger King used a form like the one in Exhibit 11.4. Why do you think they made the change
One of their restaurants found that ratings on two of the dimensions on the new form were considerably lower than on the other four. On the dimensions Executes Against Priorities and Delivers Excellent Service, ratings averaged about 3.1. On the other four dimensions ratings averaged 4.4. We don't have data for other restaurants, so comparisons can't be made. Do you think a problem exists Are crew members simply worse on execution and service Without any data, speculate on why rating differences exist, assuming some type of error is occurring. What three questions would you like to ask crew members and/or the restaurant general manager to identify the source of the problem If corporate headquarters were to see this same pattern across stores, what might be their reaction