Overview
Please this question is in 2 parts. The first part is a discussion question and the second part is annotated bibliography
One approach to improving organizational productivity is restructuring the organization and restructuring human capital and how it is utilized. Human resource (capital) restructuring can involve cutting staff through downsizing, layoffs, and early retirement buyout programs (Mathis & Jackson, 2011). There are a few choices that organizations can select from if downsizing or restructuring occurs. Each approach has advantages and disadvantages that can affect an HR operating plan. For this Discussion, you focus on how downsizing or restructuring might affect an operating plan.
Post a response to the following Discussion questions/prompts based on this week’s readings and your own academic research:Each of the content slides must include detailed notes/paragraphs with appropriate citation of peer-reviewed, scholarly references. :
- Explain one reason why an organization should adhere to a no–layoff philosophy when restructuring.
- Explain how a no–layoff policy might affect the strategic plan if downsizing is needed.
- What downsizing strategy (elimination by seniority, performance, or position) should be utilized to provide a smooth transition while reducing staff? Provide a rationale for your decision.
- Explain one legal or ethical consideration related to downsizing strategies that might offset the rationale to downsize.
- Should employing the owners’ family members affect a restructuring plan? Explain why or why not.
- Post an annotated bibliography of at least six (6) additional sources related to the research topic. Please give a brief introduction before the annotated bibliography begin.
- Post an annotated bibliography with a detailed notes section that contains the following:
- Incorporation and analysis of the Required Resources from this 2-week unit, including identification of any apparent gaps in the literature
- An original research topic related to the week’s literature (the proposed research topic can be related to the general topic for the week or to gaps in the literature for the week, or it can be related to a specific reading for the week)
- Background information on the research topic, including identification of principal schools of thought, tendencies in the academic literature, or commonalities that define the academic scholarship regarding your topic
- Evaluation of the main concepts with a focus on their application to business/management practice and their impact on positive social change
- Required Readings
- Battilana, J., & Casciaro, T. (2012). Change agents, networks, and institutions: A contingency theory of organizational change. Academy of Management Journal, 55(2), 381–398.
- Gorman, M. F. (1998). Sante Fe railway uses an operating-plan model to improve its service design. Interfaces, 28(4), 1.
- Greene, A., & Kirton, G. (2011). Diversity management meets downsizing: The case of a government department. Employee Relations, 33(1), 22–39.
- Hanley Jr., C. A. (2007). The execution challenge: Translating strategy into action. Bank Accounting & Finance (08943958), 20(6), 17–20.
- Herrero de Egaña Espinosa de los Monteros, A., & Bravo, C. S. (2012). Case study: Downsizing strategy influence on the structure of the firm.Links to an external site. Management: Journal of Contemporary Management Issues, 17(1), 75–92.
- Liviu, I., Emil, C., Irina, S., & Delia, B. (2009). The use of 360-degree feedback methodLinks to an external site.. Annals of the University Of Oradea, Economic Science Series, 18(4), 300–306.
- Muafi. 2009. The effects of alignment of the competitive strategy, culture, and role behavior on organizational performance in service firms is discussedLinks to an external site.. International Journal of Organizational Innovation, 1(4), 74–101.
- Murphy, K. S., & Williams, J. A. (2010). Human resource management high-performance work practices and contextual setting: Does industry matter? A comparison of the U.S. restaurant sector to the manufacturing industry. Journal of Foodservice Business Research, 13(4), 283–303. https://doi.org/10.1080/15378020.2010.524542