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Electrolux Cleans Up

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Drexler’s World Famous Bar-B-Que
Tanya Turner
Organizational Behavior and Management
Professor Steven Seay
July 8, 2012

Abstract

This paper focuses on Drexler’s Bar-B-Que, a family run business that has existed for over 60 years. The paper addresses how values play a role in the success of the business but also delves into how a family business’s values impact operations and success. The effectiveness of the organization is reviewed and discussed related to how a family run business can achieve success but yet not be effective. To drive this point the paper will have research topics from Internet based resources in business related to how family businesses succeed and what the pitfalls are. The paper will also address how Drexler’s business fits into the systems model illustrated in Organizational Behavior and Management, ninth edition. The use of Internet resources and text book elements will provide a picture of both the effectiveness and survivability of a company based on the environment it exists in.

Summary Drexler’s World famous Bar-B-Que is located in an area of Houston called the Third Ward-an economically disadvantaged neighborhood not far from downtown. It has been in the area since the late 1940s. It was a small establishment around 1500 sq feet but relocated to a 13,000 square foot located in 2003. It features traditional fare and healthier menu items. Drexler’s continues to be a family business with strong underlying values. It is in the neighborhood and is of the neighborhood. The current head of the family, Mrs. Scott, influences the culture of the organization, and the values underpinning it. Her values of honest, hard work and treating people fairly with respect and her strong faith in God are obvious when you step in the restaurant. The family gives back to the surrounding African-American community by sponsoring softball team and local Boy Scout troop. Is some ways it would appear that Drexler’s is not very flexible or adaptable. The menu has remained the same for many years. The restaurant is always closed at 6:00pm and on Sundays and Mondays. Clyde “The Glide” Drexler is one of Mrs. Scott’s sons who was an ex-NBA player. Drafted in 1983 in the 1st round of the NBA draft by the Portland Trail Blazers. He finished his career as a ten-time All-Star and member of the Basketball Hall of Fame; the NBA named him one of basketball’s fifty greatest players as of 1996. Drexler won an Olympic gold medal in 1992 and an NBA championship in 1995 with the Houston Rockets. Since his retirement, he has been more involved in the daily operations of the restaurant. What role do values play in how the Drexler’s restaurant interfaces with its neighbors and customers?
Values are the key ingredient to how the Drexler’s restaurant interfaces with neighbors and customers. Many customers want organizations to be responsive to their needs. With Mrs. Scott going through the restaurant with a smile and warm greeting and inquiring about individual needs equally for longtime and new customers gives Drexler a better understanding of how to service a customer. Drexler’s also gives back to the community, which is a very important piece to being an effective organization. Being in the community gives an organization an opportunity to gain more customers.
Is Drexler’s an effective organization? Why?
Drexler’s is an effective organization because Drexler provides a great menu of food and excellent customer service and values. The company also show a Drexler is an adaptable organization to the outside world. Drexler’s decision in 1994 to close the business for six months to expand the restaurant to accommodate the growing customer demand ended up being a good decision- doubling business. Drexler’s is also a great example of how to use a system theory approach. Apply the systems model to illustrate how Drexler’s Bar-B-Que operates with its environment.

Inputs: Drexler’s takes resources globally and from the community in the day to day operation of the business.
Process: The resources are then turned into the respective menu items.
Outputs: These menu items are then sold to the patrons of the restaurant in exchange for money.
Environment: The end result to the environment is pollution from the cooking equipment, perhaps Styrofoam containers and garbage. Other positive socio-economic factors are included such as bolstering the community in the third ward, and spreading values by Mrs. Scotts influence in her business.

References

Ivancevich, J. M. , & Konopaske, Robert, Matteson, M.T.(2011).Organizational Behavior and Management.9th edition.New York:McGraw –Hill.

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