Final answer:
Sofia is practicing scientific management by analyzing tasks to improve employee productivity in her restaurant, which is part of optimizing the organizational structure and labor efficiency through time-motion studies.
Step-by-step explanation:
Sofia, the restaurant manager, who is observing and analyzing the work process of each task to increase the productivity of employees, is applying principles of scientific management. This approach, developed by Frederick Taylor in the early 20th century, focuses on analyzing and synthesizing workflows with the goal of improving economic efficiency, especially labor productivity. By conducting time-motion studies and breaking down tasks into their components, managers can streamline operations and increase efficiency in a restaurant setting. Sofia's goal, like that of any scientific management advocate, is to optimize the employee performance and therefore enhance the business's productivity and profitability.
Restaurants, as modern businesses, divide tasks among a range of jobs like chefs, kitchen help, servers, and janitors, each with specialized skills. The management's objective is to ensure that these different roles work together efficiently to serve meals effectively to the customers. Sofia, by investigating how tasks are performed and finding ways to improve them, is ensuring that the organizational structure of her restaurant operates at its most effective and productive level.