Video: Kikim Media and Quest Productions. Stopwatch. Produced by Bill Jersey and Michael
Schwarz. 1999.
Summary available at: KQED. Stopwatch: Frederick Winslow Taylor and the “Taylorization” of
America. KQED, 2007. Accessed 13 August 2019. Internet.
<link is hidden> /> Alanis Business Academy. Episode 143: Frederick Winslow Taylor’s Scientific
Management. 19 November 2013. Accessed 13 August 2019. Internet. Available from
<link is hidden> />
Then take a look at this.

THE DURTY DOT
Frederick Winslow Taylor was an early twentieth century American mechanical engineer
who sought to improve national efficiency.
As one of the world’s first management consultants and an intellectual leader of the
Efficiency Movement, Taylor advanced the notion that “scientific management” could
not only increase the efficiencies of production, but also lead to better working conditions
and more leisure time for workers. In this way, he hoped to maximize individual
prosperity and counter Marxist arguments that free market systems were inherently
inhumane and unjust.
Not surprisingly, Taylor’s ideas were not limited to the workplace. They were adopted
rapidly and extended to nearly every facet of American life such that Americans are now
identified as being obsessed with efficiency.
ASSIGNMENT: Design Dorchester’s newest watering hole, The Durty Dot.
Background:
The new owners of an old neighborhood bar want it to appeal to the 23-35-year-old
demographic moving into what is becoming a gentrifying area of Dorchester. The owners
have hired a designer to do the kitchen and back room, but want you to design the bar
because of your reputation for exciting contemporary design. Even so, the owners don’t
want to isolate the bar’s longstanding patrons. Your challenge is to come up with a
forward design that appeals to both sorts of customers.
Process:
1) Describe Taylor’s “scientific management,” the impact it had on American business,
and how it was extended to interior design.
2) Generate a model using graph paper or computer software.
3) Indicate all features and room proportions.
4) Describe ten (10) cost or movement efficiency elements in the design.
5) Bar design should include:
a) An energy efficient entry.
b) A place to monitor and secure cash as it is received.
c) Effective but unobtrusive patron age-check and security.
d) A main full-service bar (not just wine and beer) as well as at least one place that
sells cold bottled beer and soft drinks quickly.
e) 3 bathrooms (men’s, women’s, and unisex), note features therein.
f) Ways to maintain inventory flow and portion control.
g) Ways to maintain sanitation of bar area, glasses, and liquor.
h) Ergonomic features to facilitate fast yet safe service.