Question

21.       In a restaurant, which of the following is most likely to be an internal customer of the kitchen staff?

            a. The manager who orders kitchen supplies.

            b. Customers who eat at the restaurant

            c. Food critics who write reviews about the restaurant

            d. The servers at the restaurant

22.      Which of the following is a potential risk associated with a reduction of hierarchy in an organization:

            a. Frontline workers empowerment

            b. Impact on morale

            c. Inefficient communication

            d. Fewer layers of middle management

Answer 1

Answer to Q.21:

Kitchen staff works in kitchen and communicate with the person who takes order from the customers sitting in the restaurant and place these orders for preparation on the kitchen staff. These people are usually the servers who interact with the customers of the restaurant.

Therefore likely internal customer of kitchen staff :

a. The servers at the restaurant

Answer to Q22:

When organizational hierarchy reduces, lesser number of management levels are created. This helps in effective communication from top management to front line workers level. The result is frontline workers feel more empowered. As mentioned , number of layers in middle management reduces.

Therefore, following are not the answers :

a. Frontline workers empowerment

b. Inefficient communication

c. Fewer layers of middle management ( which makes the company more agile)

The correct answer would be :

b. Impact on morale.

Those who are hierarchy conscious tend to feel less important and less motivated.