Sanchit, after completing his entrepreneurship course from Sweden returned to India and started a coffee shop ‘AromaCoffeeCan’ in a famous mall in New Delhi. The specialty of the coffee shop was the special aroma of coffee and a wide variety of flavours to choose from. Somehow, the business was neither profitable nor popular. Sanchit was keen to find out the reason. He appointed Sandhya, an MBA from a reputed college, as a Manager to find out the causes for the same. Sandhya took feedback from the clients and found out that though they loved the special unique aroma of coffee but were not happy with the long waiting time being taken to process the order. She analysed and found out that there were many unnecessary obstructions in between which could be eliminated. She fixed a standard time for processing the order. She also realised that there were some flavours whose demand was not enough. So, she also decided to stop the sale of such flavours. As a result with in a short period, Sandhya was able to attract the customers. Identify and explain any two techniques of scientific management used by Sandhya to solve the problem.
Techniques of scientific management used by Sandhya are as follows:
(i) Standardisation and simplification of Work: Standardisation of work implies setting up standards or benchmarks for any work or activity. It refers to a process wherein standards are set for any production activity. The standard is then used as a benchmark for evaluating the tasks done.
In simplification, unnecessary elements in production or design, size etc. which add to the cost are eliminated. This technique aims at full and efficient utilisation of resources, through reducing inventories and unnecessary elements and increasing the turnover.
(ii)Time Study: According to this technique, there must be a standard time limit for the completion of a task. with regard to the time taken in completing a task, a standard limit is set which helps in deciding the number of employees required in completing a task.
