PREFERRED FUTURING
Taking Harvard dining into the next level with Preferred Futuring by Paul King
This article talks about how Ted Mayer handled and carried a staff of 500 union employees and some 60 management personnel into the next decade and beyond. He used preferred futuring because "it solidifies a lot of the things that already had taken place here under Michael Berry's direction". Michael Berry was the one who created the Harvard dining program.
"We need to build an organization that has the capacity to learn and change, to adapt to the things around us." Being in the restaurant field, it is important that the organization adapts to the environment, to the demands of the consumers. The consumers are the ones who make the operation of the business continuous.
"Our management approach is based on two assumptions, 'One is that successful strategizing comes from envisioning the preferred future. The second is that people will commit to a plan they help to design'." The management used preferred futuring to be able to sustain what Berry has started which is to revamp menus to reflect students' changing tastes and setting up a retail program that is one of the best in the country. If the people around would commit to a design plan, then there would be cooperation and at the same time, the preferred future would be easily attained.
Source: http://findarticles.com/p/articles/mi_m3190/is_n30_v32/ai_20981208/
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