Case Study Of Casablanca

Casablanca is a restaurant that serves some of the most authentic, home feel like, Arabic cuisine and is differentiated by the fact that it serves Halal (hand slaughtered meat that is considered blessed in the Islamic religion). Being located in the heart of Clifton hill (the tourist center of Niagara Falls Ontario), gives it not only the advantage of foot traffic. But also makes it a landmark for the city locals. In Casablanca, the hierarchy of power starts with cleaners, moves up to servers and chefs, then supervisors, then managers, and end at Mr. Dahoui, the restaurant owner. Being organized in departmental Line structure, makes the flow of work in an upward motion and across departments, which leaves the restaurant with some advantages, which are: a) creates a filter to stop all the small problems from occupying the time of the upper

This decision will result in adjustments to the organizational structure to insure that communication is smooth not only internally and across departments, but also across franchises to insure that the quality of the food and serves is up to par with the standards. This also means that Casablanca needs to export its managers, supervisors and cooks to the franchisees location to insure that the guid lines are followed and to teach the new staff about our operational strategies. This also means that now the opportunity is open to all the employees to move up the ranks and take over the vacant positions offering a opening for new employees to join the family of Casablanca and grow with the restaurant to reach endless achievements. However this also means that the organization is going to shift into a matrix organizational structure to allow for more of an easier line of communication across all the