project organization development & learning organization - paper
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DESCRIPTIONProject Organization Development & Learning OrganizationResearch by SBM ITB studentDesign & Creative Director by Alvin NukmanThis research includes 2 company, which is stagnant company and growing company. This research are looking for what best intervention to do to the stagnant company to grow and learn
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This is our final project on the subject of organization development and
learning organization, this project is conducted by a group consisted of 4 SBM
students from class of 2014. In executing this, we also study an organization
learning on five disciplines, they are shared vision , team learning , systems
thinking , personal mastery , and mental models .
This project is a selection and analysis of the two companies. One of
which is growing while the other is not, we are allowed to use profit or non-
profit companies in order that we can know and understand the differences,
and provide some recommendations as explained in the subject of
organization development learning and organization. It is hoped that
recommendations we give can change the stagnant companies into the
growing ones and do not get the term of maturity because of the ongoing
We as students can enter to the company world directly, applying the
knowledge we get to be implemented in the companies we choose to analyze.
In this project, we choose two companies covering Siete and Kitchen Potluck
Caf . Through this project, we will also look into the factors of the company
success key that are carried out by the growing company to be a
recommendation for the stagnant one.
The analysis process of the project uses two frameworks. We use
McKinsey 7s and Key Success Factor from Donald Crestofel Lantu, Ph.D. as
frameworks. We use McKinsey 7S to improve the companys performance.
The McKinsey 7S is a popular model used in organizations to analyze the
environment and to investigate the achievement of the company toward their
own intended objectives
The recommendation result that is in the form of designing intervention
is hoped to be a new plan for one of the stagnant companies and to make it
better in every way , especially in the company organization that impacts to
the culture , values and the customers view about a company , and if it is
looked through helicopters view, it has a good brand image .
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Chapter 1 Introduction
Caf is a part of urban people lifestyles. Today, caf is a place not only
to eat but also to do a lot of activities such to meet up with colleagues, to find
a hotspot area for doing assignments, to spend the evening time, to have a
formal meeting, or even to socialize with new people they barely meet. The
aim of visiting caf has transformed because of the changes of lifestyle,
especially to young generation.
Several years ago, people go to caf only to get the food and
beverages, but now, even that thing may not be the main reason of why
people go to certain caf. There are a lot of more complex factors that
influence people to go there including the ingredients of the dish, the branding
of the cafe, the design interior, the class of society who often visits the cafe,
and the marketing strategy that the caf uses to attract the customers. Each
factor is related one another, however in this study, the author will only focus
on the marketing strategy used to attract the customers.
Since Bandung is well known for its culinary delight, several years ago
there was phenomenon, which have caused the modern-designed caf to be
a lifestyle cycle of young people in Bandung. This kind of caf usually targets
the segments of young people, which have a potentially big-buying power and
impulsive decision in behavior, make them the big and untouched markets for
this kind of caf. Soon, the caf business bloomed into a big trend, which
usually, one area is occupied by many cafs in each side of the way. We
choose caf as our subject because we want to reach the closest market
target that is ourselves, college students. Caf is the most frequent place that
is visited by college students. The high demand of a cozy place to eat with
friends while doing the paperwork and open until midnight are the concepts of
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many cafs nowadays. The faster Wi-Fi connection is, the better caf is.
Another reason of why we choose caf is because therere a lot of cafs with
similar concept in Bandung. We assume that it will be easier to identify the
significant differences between the growing and the stagnant ones.
We choose Siete caf and Potluck kitchen because we know the owner
of both cafs, so its more feasible to get more details and reliable information.
Siete and Potluck also have similar market targets and concept, those are
college students. Both places are located nearby the big universities in
Bandung, ITB and UNPAD. These two cafs are also the most frequent caf
that we visit. The interesting thing is that the similar market targets are served
with different ways, which make the customers have a lot of assumptions
when they are compared.
1.2 Company Profile
1.2.1 Stagnant Company POTLUCK Coffee Bar and Library was established in 2003 with a
theme of a coffee bar that has a library and gallery, which is located in Jalan
Teuku Umar Bandung. POTLUCK Coffee Bar offers a homey environment
with various beverages and food with their market target is 70% University
Student. POTLUCK Coffee Bar and Library is the first coffee shop in
POTLUCK Coffee Bar is a well-known place to hangout and often
visited by celebrities. In 2007, Potluck moved to Jl. H Wasit because of the
owners problem. The owners of Potluck are 3 men in friends and live in
Jakarta because Potluck wasnt their main priority, Potluck was neglected
slowly and the popularity decreased, for they couldnt be competed with
In 2008, Potluck tried to change its theme to Potluck Kitchen and
change the market target to fewer University students and broader market.
They also changed the menu, from light bite to main menu in order to
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decrease the University Student customers. The University Students had bad
habits, which only ordered one menu, but stayed for 5-8 hours that caused
other customers didnt get any table. Unfortunately, the changing process
didnt go well that caused unclear theme and decreasing sales.
In 2010, the owner of Potluck Kitchen gave up and sold the restaurant.
Decil Christianto, who was the loyal customer of Potluck Kitchen, didnt want
his favorite hang out place to be over. He decided to buy Potluck Kitchen with
2 of his friends. In 2011, Potluck Kitchen is officially owned by Decil
Christianto. He tried to rebrand Potluck Kitchen again by targeting more
segmented market (music communities, specific profession). He made
various events such as kid cooking class in order to attract the mother
communities, acoustic music event that plays various genres of music,
Bankers day, etc.
1.2.2 Growth Company
Siete was established on May 9th 2012 by six ITB students that
graduated on 2011, most of them graduated from School of Business and
Management. It all started with their similar passion in culinary and interest in
making their own business, started by business plan that were submitted to
investor that also graduated from ITB. Now from the total of six owners,
currently two of them left Siete because of their personal issues.
Open from 11.00 am-12.00 pm, special on Saturday night till 2.00 am.
The theme and market target of Siete Caf are based on their
experience of being university students. There used to be few places to work
assignments until late, and there were no places to hold small scope of event.
Because of that, they built Siete Caf targeting youth, especially university
students and communities. They offer place to do activities and assignments,
for the location is nearby some campuses such ITB, UNPAD, UNPAR,
UNIKOM, ITHB that influence the Sietes concept.
Since they used to be the students, they know that the campus only
open till 11.00 pm, in contrast the students needs a more comfortable place to
finish the assignments that are not as many as those today. The food served
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is western and Indonesian dish, which conforms to the market targets. The
price is affordable because the youths become the market target. Their vision
as well as mission is to be the best caf in Bandung.
There have 40 employees, who are divided into service division and
led by supervisor; there also have a captain, waiters, and host man. Kitchen
division is led by head chef, then there have chef, cook de party, cook,
dishwasher, bar division led by head barista, barista, bar helper, besides there
have finance division that manages administration and fund (admin,
purchasing, cashier). Marketing division is consist of university students, in
the beginning they only hire ITB students but as time goes by they also
helped by UNPAR and UNPAD students to get closer with market targets.