Final answer:
The restructuring at Wrapp Kitchen Inc. to maximize worker productivity and efficiency by focusing on specific tasks reflects the concept of division of labor, which allows for specialization and ultimately leads to greater output and better service delivery.
Step-by-step explanation:
Wrapp Kitchen Inc., a restaurant chain, aims to increase worker productivity and efficiency by restructuring the jobs of servers and chefs to maximize output and service delivery. This approach is grounded in the concept of work specialization, where each employee is assigned a specific set of tasks best suited to their skills. By specializing, workers can become more proficient at their tasks, leading to increased productivity compared to attempting to perform all tasks from start to finish. This scenario illustrates the concept of division of labor, where different workers are allocated different parts of a larger task to enhance overall efficiency of the workforce.
Similar to Wrapp Kitchen Inc., the principle of division of labor is applied to businesses like a restaurant, dividing the task of serving meals into roles like top chef, sous chefs, kitchen help, servers, a greeter, janitors, and a business manager. Specialization allows workers to focus on what they do best, which can lead to a greater number of meals being produced within a given period, ultimately contributing to the success of the business through optimized output and enhanced service quality.