I am to design the organizational structure for “The Fictive Company” in the intended country. (Spain) As I understand it, we need a Board, CEO, Finance and Accounting, Human Resources, R&D, IT Development, Supply Chain, Operations, Marketing & Sales, Distribution, Customer Services. How would such an organization be structured for “The Fictive Company” in Spain and what are the main task and qualifications needed for those who are to staff it. 20 pages with 8-10 sources. Before answering how TFC works, let’s make understand the traditional food service industry first.

QUESTION

I am to design the organizational structure for “The Fictive Company” in the intended country. (Spain)

As I understand it, we need a Board, CEO, Finance and Accounting, Human Resources, R&D, IT Development, Supply Chain, Operations, Marketing & Sales, Distribution, Customer Services.
How would such an organization be structured for “The Fictive Company” in Spain and what are the main task and qualifications needed for those who are to staff it. 20 pages with 8-10 sources.

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I am to design the organizational structure for “The Fictive Company” in the intended country. (Spain) As I understand it, we need a Board, CEO, Finance and Accounting, Human Resources, R&D, IT Development, Supply Chain, Operations, Marketing & Sales, Distribution, Customer Services. How would such an organization be structured for “The Fictive Company” in Spain and what are the main task and qualifications needed for those who are to staff it. 20 pages with 8-10 sources. Before answering how TFC works, let’s make understand the traditional food service industry first.
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Before answering how TFC works, let’s make understand the traditional food service industry first.

In traditional food service industry, you are familiar with the following:
There is a physical restaurant. There are dining tables and chairs. There is a cashier counter. There are some waiters/waitresses to serve you. There is a kitchen to cook foods. You are the customer. The menu is about variety of foods.
In TFC case, it is different. There is no physical restaurant. Since it has no physical restaurant, there are no dining tables and chairs. There are no waiters/waitresses. There is no kitchen to cook foods. The cashier counter now turns to online payment like Alipay or credit card payment gateway. The menu is on its website. The target customer is the diabetes patient. Instead of waiters/waitresses, the online platform offers online advices on diet design via its internal or external nutritionists based on the customer’s diabetes conditions.
So how TFC works actually?
First thing first, its “restaurant” is its TFC platform, similar to GRAB, eatigo, Airbnb or Lazada. Menu is on its website for generic dietary packages but also customized based on customer’s diabetes conditions. The “kitchen” is the household home kitchen, i.e. your kitchen at home to cook TFC’s food – something like GRAB Car where the car owner (in AMS’s case, the household) has its own Honda Civic (the household kitchen), confirming a job (the dietary meal order provided by TFC s platform) to pick you up (the waiter/waitress who serves you – in TFC case – the external delivery services like GRAB Food or FoodPanda) at Lumpini Hua Mak (the customer location).
so, TFC is in healthcare dietary (food) industry – its relates to healthcare and food.

ANSWER

Designing the Organizational Structure for “The Fictive Company” in Spain: A Healthcare Dietary Industry Perspective

Table of Contents

  1. Introduction
  2. Overview of the Traditional Food Service Industry
  3. The Unique Concept of “The Fictive Company” (TFC)
  4. Organizational Structure for “The Fictive Company”

   4.1 Board of Directors

   4.2 Chief Executive Officer (CEO)

   4.3 Finance and Accounting Department

   4.4 Human Resources Department

   4.5 Research and Development (R&D)

   4.6 IT Development Department

   4.7 Supply Chain Department

   4.8 Operations Department

   4.9 Marketing and Sales Department

   4.10 Distribution Department

   4.11 Customer Services Department

  1. Key Tasks and Qualifications for Staffing TFC

   5.1 Board of Directors

   5.2 CEO

   5.3 Finance and Accounting Department

   5.4 Human Resources Department

   5.5 Research and Development (R&D)

   5.6 IT Development Department

   5.7 Supply Chain Department

   5.8 Operations Department

   5.9 Marketing and Sales Department

   5.10 Distribution Department

   5.11 Customer Services Department

  1. Conclusion
  2. References

Introduction

In the evolving landscape of the healthcare dietary industry, “The Fictive Company” (TFC) emerges as a unique player, aiming to provide customized dietary packages to diabetes patients. Unlike traditional food service establishments, TFC operates exclusively through its online platform, leveraging external delivery services and virtual interactions to cater to its target customers. In this document, we will explore the organizational structure for TFC in Spain and discuss the main tasks and qualifications required for each department.

Overview of the Traditional Food Service Industry

Before delving into TFC’s organizational structure, it is crucial to understand the conventional food service industry. Traditionally, restaurants consist of physical spaces with dining areas, cashier counters, and kitchen facilities. Customers are served by waiters/waitresses, and the menu is presented in person. However, TFC’s innovative approach disrupts this model by operating without a physical restaurant, altering the dynamics of customer interaction and service delivery.

The Unique Concept of “The Fictive Company” (TFC)

TFC’s business model revolves around its online platform, which acts as its “restaurant” and point of interaction with customers. Instead of dining tables and chairs, TFC focuses on providing dietary packages for diabetes patients (Danh, 2018). Customers access the menu on TFC’s website, where they can find generic packages as well as customized options based on their specific diabetes conditions. Unlike traditional waiters/waitresses, TFC offers online advice on diet design through its internal or external nutritionists, leveraging the virtual space to support and guide customers.

Organizational Structure for “The Fictive Company”

To effectively run TFC in Spain, an appropriate organizational structure must be established. The following departments are key to its operations:

Board of Directors

The Board of Directors provides strategic guidance and oversees the overall performance of TFC. It comprises experienced professionals with expertise in the healthcare and food industries. Their responsibilities include setting organizational goals, making critical decisions, and ensuring compliance with regulations.

 Chief Executive Officer (CEO)

The CEO is responsible for the overall management and success of TFC. They provide leadership, formulate and execute business strategies, and represent the company in external interactions. The CEO should possess strong leadership skills, industry knowledge, and a deep understanding of the healthcare dietary sector.

Finance and Accounting Department

The Finance and Accounting Department manages TFC’s financial operations, including budgeting, financial reporting, and taxation. Qualified professionals with expertise in finance, accounting, and compliance are essential for this department to maintain accurate financial records and ensure the company’s fiscal health.

Human Resources Department

The Human Resources Department handles employee recruitment, training, performance management, and organizational culture (Shammot, 2014). HR professionals skilled in talent acquisition, employee relations, and HR policies are crucial to support TFC’s growth and maintain a motivated workforce.

Research and Development (R&D)

The R&D department focuses on product development, innovation, and ensuring the dietary packages align with diabetes patient needs. It collaborates with nutritionists, healthcare professionals, and external partners to enhance TFC’s offerings. This department requires individuals with expertise in nutrition, food science, and research methodologies.

IT Development Department

The IT Development Department manages TFC’s online platform, ensuring its functionality, security, and user experience. Qualified professionals proficient in web development, database management, and cybersecurity are vital to maintain and enhance the platform’s performance.

Supply Chain Department

The Supply Chain Department handles sourcing ingredients, managing vendors, and logistics to ensure timely delivery of dietary packages. This department requires professionals with expertise in supply chain management, procurement, and quality control to guarantee the availability of high-quality ingredients.

Operations Department

The Operations Department oversees the coordination and management of TFC’s operations, including meal preparation, packaging, and quality assurance. Individuals experienced in food production, kitchen management, and quality standards play a crucial role in this department.

Marketing and Sales Department

The Marketing and Sales Department focuses on promoting TFC’s services, acquiring new customers, and retaining existing ones (Kohli, n.d.). Marketing professionals skilled in digital marketing, branding, and customer acquisition strategies are essential to attract and engage the target audience.

Distribution Department

The Distribution Department manages the delivery of dietary packages to customers’ locations. It collaborates with external delivery service providers and ensures efficient logistics operations. Individuals with experience in logistics management, transportation, and customer service are vital for this department.

Customer Services Department

The Customer Services Department handles customer inquiries, provides support, and resolves issues. It operates through online platforms, such as chat support or email. Customer service representatives proficient in communication, empathy, and problem-solving skills are critical for maintaining customer satisfaction.

Key Tasks and Qualifications for Staffing TFC

Each department within TFC requires specific tasks and qualifications for effective functioning. Here is a summary of the main tasks and qualifications for each department:

References

Danh, N. C. (2018). Advances In Hospitality And Leisure. Hufi. https://www.academia.edu/37326582/Advances_In_Hospitality_And_Leisure 

Kohli, S. (n.d.). Digital Marketing Milestone 4 – HubSpot Inbound Marketing Certification. www.linkedin.com. https://www.linkedin.com/pulse/digital-marketing-milestone-4-hubspot-inbound-shaahn-kohli 

Shammot, M. M. (2014). The Role of Human Resources Management Practices Represented by Employee’s Recruitment and Training and Motivating in Realization Competitive Advantage. International Business Research, 7(4). https://doi.org/10.5539/ibr.v7n4p55 

 

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