2. FLAT ORGANISATION
Also known as horizontal organization
Few or no levels of intervening management
between staff and managers
Well-trained workers are more productive when
directly involved in the decision making process
Not closely supervised by many layers of
management.
Possible only in smaller organizations or
individual units within larger organizations
3. FLAT ORGANISATION
Promotes employee involvement through a
decentralized decision-making process
Elevates the level of responsibility of
baseline employees and eliminating layers of
middle management
Comments and feedback reach all personnel
involved in decisions more quickly
Response to customer feedback becomes
more rapid
Depends upon a much more personal
relationship between workers and managers
5. ADVANTAGES OF FLAT
ORGANISATIONS
More/Greater communication between
management and workers.
Better team sprit.
Less bureaucracy and easier decision
making.
Fewer levels of management which
includes benefits such as lower costs as
managers are generally paid more than
worker.
6. DISADVANTAGES OF FLAT
ORGANISATIONS
May limit/hinder the growth of the
organisation.
Structure limited to small organisations
such as partnerships, co-operatives and
some private limited companies.
Function of each department/person could
be blurred and merge into the job roles of
others.
7. BARISTA STORES
Structure
– Functional in structure and relatively flat
– Corporate organization is tall with four levels
of management above store management
Store Manager
Assistant Manager
Shift Supervisors
Baristas Baristas Baristas
8. RESTAURANT ORGANISATION
CHART
OWNER/GM
EXEC CHEF DR MANAGER
SOUS CHEF PASTRY CHEF ASST D R MANAGER BAR
HOST(ESS)
FLAT ORGANISATION STRUCTURE APPROPRIATE FOR :
• LARGE INDEPENDENT RESTAURANT
• SMALL INDEPENDENT RESTAURANT
• A CHAIN ATTEMPTING TO MAINTAIN LEVEL SALES IN ALL
RESTAURANTS
• A RESTAURANT ATTEMPTING TO RECOVER FROM BAD SALES
PERFORMANCE
