Strategies for an Effective Work Environment

8/14/2019 Strategies for an Effective Work Environment

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Building Human Resource Management Skills National Food Service Management Institute1

Strategies for an Effective Work Environment

Objectives

At the completion of this module, participants will be able to:

List factors that can affect the work environment.

Design an action plan for improvement of their

work environment.


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Definitions

Work environment- the combination of

physical and cultural conditions under

which particular tasks are performed to

achieve an organizational goal.


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Personal Check-In: Effective Work Environment

Creating an effective work environment will require

planning and resource utilization. Reflect on a position orwork environment other than the current one in Child

Nutrition. Use a colored sticky note to record:

1. Your expectation of an effective work environment

at that job.2. Was your expectation met?

3. Why or why not?


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Icebreaker: Road Signs

____________________ ____________________ ____________________


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____________________ ____________________ ____________________


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____________________ ____________________ ____________________


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Developing a Positive Environment: Leadership

Leadership The managers role is to provide

direction through modeling and vision, to motivate,

and to build an effective team. Leadership must be

based on mutual respect.


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Developing a Positive Environment: Honesty

Honesty Be straightforward and up front in alldealings with employees. Managers must be truthful

in everything they say and do. Avoid double

standards.


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Developing a Positive Environment: Morale

Morale Morale is the emotional condition (such as

enthusiasm, confidence, and loyalty) of a team with regard

to the task at hand. It is critical to develop an environment

where the morale is high and the team can work effectively.

Maintaining high morale is something the manager will

have to work on constantly. One way of keeping morale

high is to let employees know their contribution to the team

is significant in meeting the departments objectives.


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Developing a Positive Environment: Recognition

Recognition The timely recognition of individualachievements is critical in the development of an

effective work environment. As manager, you want to

set the parameters, communicate them to your

employees, and ensure the employees understand

them. Always consider recognition for the individual,

even if you have a team project.


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Effective Kitchen Environments: Kitchen Layout

Kitchen Layout

Often it is not possible to change the layout of the kitchen unless

it undergoes renovation. New kitchens provide equipment on

wheels and incorporate modular designs. Still there may be some

pieces of equipment that can be moved around to improve the

work or traffic flow.



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Effective Kitchen Environments: Kitchen Layout

Kitchen Layout

The principles of kitchen efficiency include:1. Store at point of first use.

2. Use reach-in refrigerators for items used repeatedly in

production.

3. Evaluate the efficiency of repetitive tasks like sandwichand salad preparation.

4. Analyze the present layout and determine what can be

moved or rearranged in order to eliminate fatigue.


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Effective Kitchen Environments: Equipment

Equipment

Consider pieces that are no longer in use because of menuchanges. When possible, remove those pieces ofequipment from the production or service areas.

1. Keep catering service equipment stored in a cleanarea away from equipment used daily.

2. Sufficient handcarts should be available to aid with thetransport of supplies and food to and from areas.

3. Consider the final user when installing equipment.

4. Maintain the equipment in good working order.


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Effective Kitchen Environments: Storage

Storage

Storage areas should be located near the receiving entrance and as close

to the production area as possible.

These areas should accommodate the average worker. Make employee

safety a primary concern and store heavy items where they are easily

accessible. Have sturdy stepladders to avoid overreaching. Use shelving

units on wheels if space is limited. Keep all floors clear of standing

water and debris. The same is true in refrigerator and freezer units.

All storage facilities should be kept efficiently arranged, keeping food

safety (adequate rotation) in mind. They should have adequate

ventilation, good lighting, and adequate temperature controls in those

required areas like the walk-in refrigerator and freezer.


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Effective Kitchen Environments: Other Considerations

Other Considerations

1. Ventilation

2. Lighting

3. Fatigue


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Reality Practice: Case Study #1

Happy Valley Elementary School

1. Describe some of the external circumstancesaffecting Happy Valley Elementary School.

2. What changes could you put in effect to make theworking environment more comfortable?

3. How could you as a manager maintain goodworkplace morale in this situation?


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Building Human Resource Management Skills National Food Service Management Institute

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Reality Practice: Case Study #2

West Middle School

1. What characteristics do you see in the work environment at WestMiddle School?

2. The fundraiser involved a great number of people. As the

manager, what could you do to recognize the efforts of your

department?

3. Ms. Smith, the baker, stands out for her efforts not only tocoordinate part of the fundraiser activity but to excel in the

number of pans sold. Does Ms. Smith deserve special

recognition? How would you ensure she is rewarded for her

efforts?


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Building Human Resource Management Skills National Food Service Management Institute

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Checking Out: Action Plan

What three things could you change or rearrange in yourkitchen that would increase productivity and performance?

Taking into consideration the management issues discussed:

What three things are you doing to help improve theworkplace environment?

What three NEW things can you do to make yourChild Nutrition Program a more effectiveworkplace?

Documents

Strategies for an Effective Work Environment