Issues in Employee Performance - The Berkeley Restaurant Essay

Issues in Employee consummation - The Berkeley Restaurant - Essay ExampleCurrent paper focuses on the potential use of employee cognitive process theories and models for alter organisational performance reference is made to The Berkeley, a high end London eating place. The specific restaurant is part of the Berkeley Hotel in London, Knightsbridge (The Berkeley Hotel 2012). The specific business is quite successful still, emphasizing on employee performance could just enhance the performance of the organization. In any case, challenges that are common in all performance focussing systems would not be avoided however, the organizations experience on performance management, as explained below, could help to tone down the relevant risks. 2. Strategies for improving employee performance in The Berkeley restaurant 2.1 Aligning module goals and organisational goals The relationship between employee performance and organizational goals is revealed through the definition of performan ce management. In the study of Marchington, Wilkinson and Sargeant (2002) the performance management is described as the policies that focus on employee performance as a means of fulfilling organizational goals and objectives (Lowry 2002, p.129, in Marchington, Wilkinson and Sargeant 2002, p.318). ... of the employees (Schryver 2002, p.40). It is implied that employee performance provide negatively affect the performance of the organization, meaning the case that employees are not able to support the proceeding of organizational goals. Moreover, according to Houldworth, Jirasinghe and Group (2006) organizational goals gage be achieved only when employees have netherstood organizational goals and when they are given the chance to participate actively in the organizations daily operations. In other words, high employee performance is depended on the ability of each organization to align staff goals and organizational goals (Houldworth, Jirasinghe and Group, 2006, p.182). The terms on which this alignment is based are not standardized, meaning that each organization can use different practices for achieving the above target. The promotion of teamwork across the organization could help employees to contribute more in the achievement of organizational goals (Houldworth, Jirasinghe and Group 2006, p.182). This practice could be also used in the restaurant under examination, taking into consideration the characteristics of the particular business. Teamwork could be promoted in The Berkeley but up to a particular level, oddly in regard to the lower levels of workforce, having in mind the fact that the activities of all employees in the restaurants key unit, the kitchen, should be continuously monitored by the Chef the latter would have to define the terms of teamwork according to the skills of staff but also the restaurants needs, as related to its daily menu. Hutt and Speh (2012) note that the increase of place of each organization can be