Kaibosh: A Non-Profit Organization

772 Words 4 Pages
Part A:

1) All organisations share the common characteristics of structuring people in such a way as to have them optimally working together to achieve an end goal. At Kaibosh – a non-profit organisation - you see various forms of volunteers structured loosely together to assist management. Under guidance from authoritative figures at Kaibosh, these groups help with the rescue and sorting of surplus food, working to achieve Kaibosh’s goals of eliminating food waste and poverty.
Similarly, at Google – which differs from Kaibosh in that it is an organisation for profit – we see multiple groups of people interacting with one another, not just in the office but across the globe; structured into departments and managerial roles, working together
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(2015)2, social psychologist Robert Katz has determined that successful managers required three skill sets; technical (ability to apply expertise to required situations); human (ability to work in coherence with others); and conceptual (ability to think critically and problem solve to a high …show more content…
Conceptual skills would also be quite important as a non-profit organisation does not operate in a populated market hence when unforeseen disruptions occur, Matt would need to be able to make swift decisions with little guidance.

4) A good organisation should desire to be both effective and efficient. To be solely effective, Kaibosh would have to focus on eliminating food waste and poverty with disregard the quality of the surplus food as to maximise output. They would reuse more food and help more people, but not always to a sufficient standard, leaving some beneficiaries unsatisfied.
Alternatively, for Kaibosh to be solely efficient would mean they would have to have a disciplined use of resources; carefully sorting through the surplus food and quickly delivering it to recipients. The careful inspection of food results in happier recipients and quick delivery helping to balance out the time lost ensuring a high quality of the food.
A balance between the two would result in an organisation that fully achieves its goals in haste with minimal resources, ultimately creating optimal opportunity for business

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