Organizational Structure of Spectrum Brand, Inc Research Paper

Organizational Structure of Spectrum Brand, Inc - Research Paper Example Project Management structure fosters the use of teams created from various departments, to achieve goals or create products. This type of structure can be beneficial to Spectrum, as it combines aspects of both a functional organization and project team structure. It effectively coordinates resources for various projects and allows personnel to retain membership on both the team and their functional departments.  However, the matrix structure has some inherent communications challenges. One such challenge is a line of authority and resource allocation ambiguity as personnel report to both their functional manager and the team/project manager. Confusion as to which manager’s authority takes priority regarding tasking can be addressed through the use of pre-established lines of authority, project plans, resource allocation plans, and timelines, as coordinated between the functional and team management. The ambiguity surrounding resource allocation can lead to personal disputes on the number of resources allocated to respective projects. Clearly defining the level of capital, resources, and lines of authority at the beginning of each project offers a viable solution for this dilemma. A second communication challenge is a need for common terminology. New terminology or  hinder productivity of the newly formed team. Management can address this by scheduling on-the-job or external training, as part of the project timeline. A third challenge is the lack of peer interaction from functional teams, due to logistics, if geographically dispersed. To combat this, management should ensure that periodic virtual or in-person team meetings are conducted, allowing personnel to stay abreast of developments in their functional area of expertise and promotional opportunities.

HACCEP Essay Example | Topics and Well Written Essays - 1000 words

HACCEP - Essay Example Use properly sanitized wash water (Chlorinated at least 0.1%) Food handlers must use properly sanitized mask, head gears, and gloves. All utensils must be properly sanitized with hot water. Monitor water chlorination level Monitor use of food handlers’ gears Monitor sanitization procedures ... Monitor use of food handlers' gears Monitor sanitization procedures Adjust chlorination level to desired concentration Require food handlers to use masks, caps, and gloves Require sanitization Step: Cooking Pathogen survival and growth Baking is at 180C for 45 minutes; Heating of liquid below 80C; Additional baking 180C for 5-10 minutes Check oven and heating temperatures using sanitized thermometers Record time and temperature settings Adjust to the desired temperature. If lower temperature is used extend time of cooking Discard if over-cooked Step: Holding Growth of pathogens Refrigerate not more than 10C Hold in chilled conditions up to 3 days Check temperature settings Record temperatures within storage duration If storage temp is higher than desired for extended period, Reheat in oven using reheating procedure. Discard after 3 reheating cycles. Step: Reheating Pathogen survival Heat in oven at 180 C for 5-10 minutes Maximum of 3 reheating is allowed Check temperature Record number of times of reheating Ensure right temperature and time Discard if not consumed after 3rd reheating Step: Serving Contamination Serve hot about 40 C Check serving temperature Reheat if product is cold or below 30