question archive James Barrett: I'm demanding

James Barrett: I'm demanding

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James Barrett: I'm demanding. I expect things to be done correctly. I'd like to avoid waste. But also I am interested in teaching, and nurturing, and developing one's talent. In the early days I worked with several programs to help rehabilitate, or to help people who have been through the prison system, or alcohol, or substance abuse; and now their trying to progress and transfer back to society. So I was very into that kind of development. Now I've taken a different approach. I'm trying to get them before that happens. So as a business owner, I have that ability to do that. So I look to help homeless, or I look to help teenagers. On the other hand, I do have a mix of culinary graduates to help train others. And then I have other people that are just interested to learn bread or pastry. So seasonally, I will allow one apprentice in the pastry department, and one apprentice in the bread bakery.

>> James Barrett: I've been in this business now for over 20 years. So it's entertaining for me to see people from the outside world, who thinks it's glamorous or fun to come in and make bread, seven days a week, come hell or high water, whatever temperature it is, whatever the season is. I constantly try and help motivate, whether it be just daily, "This is great; this is looking good; let's try it this way; let's do it this way;" you know, teaching something new. I think people get bored and there's room for growth.

>> Will: Well, as each day goes on, I learn something new here. James will take you around, and if he thinks you're ready to learn something else, he'll take you under his wing and he'll teach you. My name is Will, and I work in Metropolitan Bakery. Well I started just to do the packing and that consists just getting the bags, writing up the accounts, and packing the bread. But now I do the packing, and I also do maintenance here. So...

>> James Barrett: So you came in just as my daytime packer. But eventually, he was so successful, that I started adding responsibilities onto his plate. So now he controls the walkie talkies. He is the link [Inaudible] between the drivers, the production and the office. He is now also integral to distribution with the retail stores, and with Wendy at our other stores. So he's really gained the respect of both myself and Wendy. He's taken on many responsibilities through the years, several hats if you will. He does some maintenance repairs. He is also comes in and helps lead the team of packers that work overnight. He's become a liaison for many areas of the bakery.

>> Will: Sure. There's other things I'd like to do, but I'm learning just like everybody else here. So, sure.

>> Wendy Smith Born: What is it? What do you want to do?

>> Will: Well. I mean right now I'm happy where I am. I'm happy where I am. So I don't like to pressure myself in too much, and trying to take on too much, then it's -- it may be trouble. So I learn as I go. Each day I come in, I learn something new. If I'm ready I'll ask.

>> Laurie Bernell: My name's Laurie Bernell [assumed spelling], and I've been here approximately 12 years. I'm more like a manager now, like to cook. I've worked in restaurants and had some -- was a bartender. So I had some idea about food, but I would say that I've certainly learned a lot being here.

>> Wendy Smith Born: What consistently makes her stand out to me is that she has such a high standard for excellence. And I feel like when we have young people that come in to work here, she constantly expresses that level. And that's the kind of person I want people to work around. When I have people training, I often have them training with her. I mean if I could clone her I would, but I can't. So what I try to do is give her challenges. At Christmastime she always does our wreath, and at decorating does a very sophisticated artistic bend, that is again, what we want. I think what Metropolitan provides associates that might be slightly different from an experience you get elsewhere is we train very hard, and have high expectations. But once an associate is trained, it is my belief that they should be autonomous in their job; and that they should be able to engage the customer with their knowledge;

1) Will, an employee at Metropolitan Bakery, says of James that “He’ll teach you.” This statement indicates Metropolitan Bakery uses which of the following approaches to performance management?

Developmental approach to performance review

Administrative approach to learning

Developmental approach to learning

Administrative approach to judgment

2) Wendy, co-owner of Metropolitan Bakery, outlines their clear-cut training program as an orientation, which includes three shifts with a seasoned associate, scripts, quizzes, follow-up quizzes, and constant check-ins. Which of the following is NOT likely to be an outcome of this activity?

Allowing employees to discuss concerns

Recognizing deserving employees

Evaluation of training programs and progress

Providing a way to squelch employee concerns

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Answer:

1.Developmental approach to learning

The reason for this is that each member is given a task only when they feel he is ready to move to the next step

2.Providing a way to squelch employee concerns

The squelching of concern may not happen under this approach