hrm workplace

8/9/2019 hrm workplace

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Work Place


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Introduction

Work place is a place where, you do your chosen profession. Where you can get your

monthly income, professional growth are being enhance and a place where various people you

get along with, Or in short a third home, asides from our house and school.

The work of a team member is to do things according to their position; the competency of

their chosen carrier is being develop and applied without any hustle and problems. The only

person whole going to deal that problems and changes is the manager or the head thats in charge

of the area.

In order to be productive to the place where we work, all things should run according to

our preferences. We must be comfortable in order to do things easily. Communication also a

vital additives to have a good team, it shouldnt be block for continuing of future enhancement of

the company and our self-worth as a team member. And the workplace should be stress free from

the entire employee. Thats what the head is doing for the members

But when will we have a problem? There are so many things that will contribute to the

said issue and that will be tackled in the next page.


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Ways to prevent workers from quitting and how to encourage them.

We all know that the kitchen is the busiest place in the restaurant. This place holds the

main important reason why people are going to here, to eat and to feel at home. Here all the

people are stress trying to finish all the orders of their customers. Aside from finishing all the

food, they make sure all of this is palatable, delicious and customers will love it. If things went

wrong from a single wrong taste, a customer might gone forever. When we say the old saying

"You don't get a second chance to make a good first impression" in this case it is true. The

purpose of making standards in every chef and other personnels is to quickly assimilate the new

personnels and the kitchen staff to work better and productive. In this way maintaining high

standards will be the trade mark of the restaurant which customers big reason to come again

in the said place.

Then how will we prevent all the kitchen staff from quitting? Simple, be a democratic

leader, where you sympathize their need of attention. For example, in scheduling staff, make sure

to place a request duty days and off. In this sense the staff will know how many working days

they will need to work and when they can relax. Aside from that they will also feel that the

companies they get into are the best company because the company looks for their need and

attentions. Like any other business, treat your workers as customers as well, so that the

relationship will be stronger.

Provide career development, where their knowledge is being uplifted every single year

they stay in the company. Because some of the worker would rather consider leaving their

present employer for another job with the same benefits if that job provided better career

development and greater challenges. For example there is annual competition in the said

company which all the staff is being compete. In the same manner kitchen staff can compete

with other kitchen staff in different company for them to be feeling proud to them selves, do the

best they can, pushes their efforts to this competition bounded with their knowledge and skills,

and strive for the better enhancement.

Create an early warning detection system. Ask employees to let you know if they hear of

people who are thinking about quitting. Advance notice will give you an opportunity to try to

prevent the departure of ones kitchen staff. I only hear this to some company but this is also


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good, the Turnover Alert Form they said that this is designed to identify and prevent

discontented staff from quitting. These are being discussed with the superior and identify and

repair anything that might be causing job dissatisfaction.

Identify and weed out poor managers. The relationship with the employees front-line

manager is the most common reason people leave. As part of the kitchen in order to have a good

ambiance kitchen workplace, all workers should have the rights to evaluate their bosses twice a

year using a special report card. It is asks the employees to give their managers a letter grade

from A to D in four categories, same in college days where professors is being graded. Any score

less than a "B" requires a specific comment from the employee. After it's completed, they

tabulate the comments and design action plans for improvement, for a better and stronger

relationships.

Diversity Management plan and communication

In way back in leadership management subject, it can also resolve by a win win situation

approachsuch as Build a Training infrastructure & capacity building programs, Cross cultural

skills training Success coaching Experiential, motivational and self development training

Finishing school. Promote diversity of ideas and talent irrespective of sex, religion culture and

political boundaries.

Team building tours and other seminars can also be provided to enhance and bringing

them closer to their own ones side. In this way we can share thoughts, and other point of views.

In such ways the members will feel their being assisted by the company and uplifting their

morale. Also another idea can be implemented is the reward system. In that case, if I am the

member, I will see this as a challenge in my part to have the rewards on my hand. And aim for a

better and productive projects in spite of issues.

Aside from that, we can also empower the mission of the companys view, in that way allthe members will set their standards. And as individual preferences opposed to a group focus

which means valuing all the member of the team for their differences. Same with the saying if

you want to be respected, respect others first. In that quote members will also respect the

culture of ones differences then vice versa other will do it also.


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Communication in the team is vital as I said earlier in this topic. The best way to

approach all the team members regarding to this issue is individualization. For better

understanding of why they have such problems and how can it be resolved. And implement a

professional conduct and etiquette so that no one will be discriminated if theirs any member who

has problems.

Usual Training plan/ mustto do/things to do thatis being discussed

y Personal appearance of the job. Your appearance as a kitchen staff on the job gives gueststheir rst impression of you and, consequently, a lasting impression of the restaurant.

Because you are one of the few members of the restaurant staff a guest sees, a guest mayjudge the restaurant largely on your appearance and service.

y Your role in the restaurant organization. Employees are given a job description and assignedactivities so that no work is duplicated or omitted. To avoid causing problems within the

organization, follow the organizational structure. When you have questions or problems

concerning the rules, regulations, or policies, talk to your immediate supervisor. Your

supervisor has more experience and is in a position to solve certain problems.

y Customer service that I ought to see when I go to different restaurants are immediateattention to the customers such as fast order delivered thru table, Keep containing food and

beverage presentation, portion, standard, recipes and its cleanliness consistently, warm and

friendly smile from the servers, approachable waiters, and personalized service.

y Product knowledge of every staff in the restaurant. This is also another must to do of them inorder to know the value that set and how they can offer this to different types of customers.

y Code of conduct, etiquettes and other social policies should also implemented, the sayingcustomer is always right are one fact in order for the future preferences. If you against the

customer want then, the customers might see this as a big TURN OFF

Legislations/ Rules/ and Implementation


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References

y Net siteshttp://employment.findlaw.com/

http://www.helmerfriedman.com/workplace_violations.htm

http://humanresources.about.com/od/diversity/Diversity_Issues_Diversity_in_the_Workplace.ht

m

y Books

Crosstalk: communicating in multi cultural work place by Sheron kennon

Retaining employees and customers is a family affair by Eileen mcdargh

*bhe ung two books diko na nahanap kasi

ung tinago ko sa likod ng shelves nakita din

ng mga student ditto eh diko nakita ung

name nung author pang polschi un eh aboutharassment and diversityaun lang ung na


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search ko tapos ung iba same lang sa project

234 kasi same lang nasihan ko*

hrm workplace

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