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一道简答题：

Taylors Principles of scientific management

1.Develop a scientific approach to work which saves time and effort.

    ‘Develop a science' for each element of work, study it, analyse it. Determine the 'one best  way' to do the work. E.g. At ‘Burger King’ the tasks are split into smaller tasks counter staff provide customers with a hard copy and electronic menu, the order is processed by the cash register, the print out is checklist to fulfil the order with easy access to trays of pre-wrapped food provided by the kitchen staff and drink dispensers, this takes a few minutes and employees can be trained in a short time.

2.Scientifically select, train, and develop workers with appropriate abilities for the job.

  Selection should be based on workers’ aptitude to

  do a job well

•training based on the analysis of the task’s requirements –each task in the kitchen, service counter, is detailed in the manual used to train employees •instruction based on employee’s mental capacity - kitchen staff and counter staff are selected based on their ability to learn, communicate       (multi-lingual), and sell. •Focus on improving employees abilities, confidence and knowledge – employees learn the basics then how the store is managed and some are chosen to supervise, the act as mangers and gradually promoted.

3. Create the right working conditions so the task can be done properly

    and offer the right incentives to obtain workers cooperation to do the

    task.

    Cooperate with employees to ensure implementation of the scientific

    principles.

•create the right working conditions so the task can be done properly – each task is well thought out by managers so the worker can follow easy steps to master what they have to do quickly.       •offer the right incentives to obtain workers cooperation to do the

      task – employees are paid according to difficulty of job and level of

      responsibility

Taylor said, ‘Scientific management, has at its very foundation in creating prosperity for the employer and prosperity for the employee It is possible to give the worker what is most wanted - high wages - and the employer what he wants - a low labour cost - for the product'.

4. Divide work and responsibility between management and workers.

• Employees should be given tasks that suit their talents in the production of products and services – Kitchen and restaurant staff  are selected on the ability to carry out specific tasks ‘every act of the workman should be preceded by one or more preparatory acts of the management which enable him to do his work better and quicker than he otherwise could'.

• Managers do the planning, leading, organising and controlling - Prior to Taylor, workers alone were held responsible for productivity and performance. Managers at ‘Burger King’ set goals to increase market share, resource the restaurant, motivate staff to reach company objectives, and monitor staff performance, finances, suppliers, quality of their products, and the cleanliness of the dining and kitchen areas.