A discussion of how the the plus, minus and interesting, or PMI decision-making model can help managers to effectively improve their decision making.
Written in 2007; 1,123 words; 4 sources; APA; $ 38.95
Paper Summary:
This paper examines the plus, minus and interesting, or PMI decision-making model, created by Edward de Bono and how it can help managers to effectively improve their decision making regardless of the size or type of problem. The paper first describes the PMI decision-making model and its steps. It then provides an example of how this model applies to a recent job-related decision that the writer faced and how critical thinking impacted this decision.
Table of Contents:
Describing the Plus, Minus, and Interesting Decision-Making Model
Specific Steps of the Plus, Minus, and Interesting Decision-Making Model
Calculating the Decision Results
Additional Attributes and Characteristics of the PMI Decision-Making Model
The PMI Model Coupled with Clear Critical Thinking Produces Desired Results
How Critical Thinking Impacted My Job-Related Decision Using the PMI Model
From the Paper:
"As a manager at a Steak and Ale restaurant, I recently had the opportunity to test the PMI model on a reoccurring problem concerning our weekly food level requirements. With my twenty years of experience in the military, it has always been my conception to be prepared by maintaining appropriate levels of inventory to avoid chaos and running out of food items during meal times. However, the general manager was continuously making cutbacks in regards to the inventory levels of food items to improve the weekly financial reports. By applying critical thinking and utilizing the PMI decision-making model, I demonstrated to the general manager that costs were actually higher from constantly making trips to the local supermarket to purchase out of stock items at a higher price then by ordering these items though our recommended vendors. Yes, at first, certain items were slightly overstocked, and the weekly food costs appeared higher, nevertheless, once the proper usage levels were established for inventory items--food costs actually improved by three percent."
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