Introduction
One of the most important management activities in today’s economy is to improve performance, especially labor productivity, because almost every manufacturing process involves human work. Not only the physical work, but also the mental manpower is crucial to achieve the objectives of the organization. Increased productivity includes greater motivation, personal participation and better performance of work in the foodservice organization. For institutional food service, improving labor productivity can be more challenging because of budget pressure and strict regulations. Many studies have been done on working environment, management skills, vocational training and so on. Some general management skills, such as vocational training for employees, can be applied to food service facility to improve labor skills. Other factors, such as kitchen condition, type of menu and meal ratio, are also studied in food industry to maximize the production capacity and quality.
Study 1
A recent study published in Springer Science and Business Media in 2012 found out that vocational training can significantly increase the labor productivity. Sala and Silva (2012) conducted a study in 21 countries in Europe among 16 economic sectors, including food products and restaurants. They found out that “one extra hour of training per hour of the growth rate of labor productivity per employee contributes to accelerate the growth rate of labor productivity by 0.55% points” (Sala & Silva, 2012). Moreover, they also found that “the proportion of highly educated workers is increased by 1%, productivity growth will be increased by extra 0.70 %”(Sala & Silva, 2012). In this study, labor productivity was calculated by dividing the real value added b...
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... ultimately leads to greater productivity. All three aspects can significantly improve labor productivity in food service system, because they maximize human capital to achieve the organization’s goal and mission, even under budget pressure and high standard regulation.
References
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Iverson, R., & Zatzick, C. (2011). The effects of downsizing on labor productivity: The value of showing consideration for employees morale and welfare in high-performance work systems. Human Resource Management, 50 (1), 29-44.
Sala, H. , & Silva, J. (2013). Labor productivity and vocational training: Evidence from europe. Journal of Productivity Analysis, 40 (1), 31-41.
Job growth is at an all-time low, and it is because of the pay that Americans have to have in order to survive in the United States. The largest companies in the United States are finding that there are workers that are just as qualified in other countries that do not require as much pay. The article Vanishing Jobs says, “Nationally, layoffs are eliminating jobs far beyond blue-collar workers... in the ever shrinking manufacturing sector” (Katel). This quote interprets the idea that business will do anything to make a greater profit through cutting costs. Most politicians say that the issue behind job loss in the United States is because of lack of education. This to some point is true; however, the evidence provides the information to conclude that the degree holders are mostly the ones losing their jobs because of the higher wage that is obtained by the degre...
Restaurant manager is a responsible position and career which has several opportunities to accomplish. The manager has to manage the whole restaurant staff, has to be flexible in approach and promote motivation and performance among them for better restaurant productivity and profits. Complete dedication is essential to reach highest position in management and for this the person has to settle certain goals and improve the skills, values and qualities with time and market demands (Brawer eta l., 2012).
In many nations, the relationship between labor and production has often been a tense one. On one side of the equation, businesses have insisted on greater productivity at lower costs. On the other side, labor (most often in the form of labor unions) has insisted that increased productivity can be best be achieved if the workers have a reasonable “living” wage and job security (Howard 2002).
...training by leading the world in research and development, university research, and innovation. Netherland, another one of the world’s best economies, has a high quality health system. (Hess, Frohlich, 2013). By enhancing health, education, and training, society will feel more confident and optimistic about their skills and potential. Their prosperity will bring more productivity and growth to their economy. Better health and education will also encourage more research and development and innovation. There will be technological and medical advancements and innovations. People will begin opening their own small businesses and companies, bringing more jobs to the economy. (Zakaria, 2011).
Berggren, Caroline. "The Influence of Higher Education Institutions on Labor Market Outcomes." European Education 42.1 (2010): 61-75. Academic Search Complete. EBSCO. Web. 9 Mar. 2011.
2 The goal in a food service industry should always be to meet nutrient guidelines of the public while also following cultural, ethnic and religious
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The cafeteria serves about one hundred and fifty residents of Cambridge Hall and approximately one hundred residents from Nottingham Hall. The cafeteria serves hot foods, salads, snacks, sandwiches, and beverages. The data has given me information on the percentage of customers that preferred a hot meal (interactive and precooked) to snacks, the ratio of customers that prefer precooked hot meals over an interactive hot meal, line formation, service times at the different stations, arrival times and the location of the different stations. I also learned that the peak hours of operations are from 5:00 p.m. to 6:30 p.m. and that the cafeteria has two cash registers available but only one is being utilized during the peak hours. If customers decide on a hot meal there is a 2 to 1 ratio that customers will purchase a precooked meal over an interactive meal. Through an informal customer survey, reasonable waiting times were established for the precooked line (5 minutes), the interactive line (10 minutes), and the cashier payment line (1minute).
What aspects of restaurant work are especially challenging to wait staff, and how does Barcelona’s approach to management help employees overcome the downsides of the job? The aspects of restaurant work that is especially challenging to wait staff would be poor management and customer satisfaction. In this profession of being a wait staff in many instances it is very difficult to please everyone one that you serve. The approach that Barcelona’s management took in helping their employees overcome the downsides of their job they gave them the green light in allowing them to do what was right in making the customers experience a happy one. In giving them this freedom, it made the wait staff feel like they were a part of the organization when it came to decision
David Card, J. E. (2002). Skill Biased Technological Change and Rising Wage Inequality: Some Problems and Puzzles.
Robinson, C. & Kenyan, R. 1998. The Market for Vocational Education & Training. NCVER, Leabrook, SA.
However, not only the high quality standards of food affects the business, the staff who are presently providing the service are entitled to establishes him or her self with their tone (the sound of the voice), manner (the level of maturity), language and body language well enough to satisfy the customer and to make them appreciated of feeling more welcomed and values them as a proper customer. E.g. if a customer was about to speak the staff operating the till would say hello, may I take your order please,' and when their products are given Thank you and please come again.'
According to the National Bureau of Economic Research, “productivity is one of the most closely watched indicators of long-term economic prospects. Rising productivity is the key to making possible permanent increases in the standard of living.” (National Bureau of Economic Research, 2014). Why is it so important to look at productivity, and not just income, or profits, or quality of life? Productivity is crucial because it shows how much a worker can contribute in the workforce, and this influences nearly all other economic factors: high productivity means higher profits, higher income for workers, higher quality of life, better long-term job prospects, etc.
...ded once they see that the sales will be increasing and tips will be larger. Good staff will increase good public relations which will result in better business. Marketing a restaurant is the most important part in running a restaurant. If a restaurant is not marketed, no one will know about the restaurant causing it to lose money to operate forcing it to close down. Prices on the menu should always be appealing to the restaurant target market and set towards the products on the menu. It is essential that a restaurant develops its staff to the fullest, for a strong staff creates better sales and the public is pleased .
But still there is a vast skill gap that causes a mismatch between industry needs and institutional output. India being a nation with a high percentage of youth nearly 35% are between the age group of 15 to 21 who after completing their graduation are in a position to enter into a job market. But due to the lack of skills that are required for an industry many people out of that lot fail to enter the job market (Murugaia S. 2014) Employers recognize that “soft” skill development is essential for their employees. These skills are difficult to teach to employees once they are on the job. Therefore, they should be learned through development opportunities such as higher education (Arensdorf,Jill