working together - school nutrition association · •feedback—want it on demand •cyber...

© COPYRIGHT 2018 SCHOOL NUTRITION ASSOCIATION | #ANC18 | LAS VEGAS, NV


Working TogetherFour Generations in One Kitchen


Session Presenters

Liz Purnell, RDN, SNS

Education and Training

SpecialistICN

Marjuyua Lartey, PhD,

RDN

Research ScientistICN-Applied Research Division

Lonnie Burt, MS, RDN

Director of Food and

Child Nutrition ServicesHartford Public Schools


• This session provides one (1) CEU

⎻ Key Area: Administration 3410 Effectively managing a multi-

generational team

⎻ Key Topic: Examining generational diversity in the School

Nutrition Workforce

Professional Standards Code

EARN

CONTINUING

EDUCATION

CREDITS


• To identify the different generations represented in the local school

nutrition program.

• To identify advantages and challenges associated with managing

and training a multi-generational school nutrition staff based on

current research.

• To identify best practices to effectively manage and train multi-

generational staff based on current research.

Learning Objectives


• 3 Pronged Approach

⎻ Resources

⎻ Research

⎻ Real Life

• Sensitivity to Differences

• Challenges and Opportunities

Overview


• Traditionalist (1909-1945)

• Boomers (1946-1964)

• Gen X (1965-1979)

• Millennials (1980-1995)

• Gen Z (1996-2010)

Generations


• Logical

• Resist change

• Focus on quality and not speed

• Feedback—want as little as possible

• Seeks approval

• Loyal

Traditionalist (1909-1945)


• Quits if too complicated

• Guarded communication

• Feedback—want only when needed

• Questions authority

• Optimistic

Boomers (1946-1964)


• Resourceful

• Self-reliant

• Feedback—want to receive daily/weekly

• Skeptical

Gen X (1965-1979)


• Feedback—want it on demand

• Cyber literate

• Personal safety concern

• Realistic

Millennials (1980-1995)


• Prefers text/email

• Feedback—want it immediately

• Diverse and multicultural

• Innovative

Gen Z (1996-2010)


Exploring Generational Diversity in School Nutrition

Settings


Two (2) Phases

➢Phase 1 – Electronic Expert Panel of 17 school nutrition (SN) directors

from across the US

• 2 rounds of communication between researcher and experts

• Open-ended questions

➢Phase 2 – Case Study Site Visits with 6 school districts

• 2 pilot school districts, 4 school districts

• Site visits include observations and interviews

Generational Diversity Research


Phase 2, Case Study Site Visits⎻ Participants included SN directors, SN

supervisors/coordinators, SN managers/assistant

managers, SN operations managers, and/or SN food

production leads

⎻ N= 14

Highlighted Diversity Research Results


74%

55.10%

27.60%

67%

0%

10%

20%

30%

40%

50%

60%

70%

80%

Northeast Western Mid-Atlantic Southeast

Free & Reduced

3835

63168

186785

102875

0

20000

40000

60000

80000

100000

120000

140000

160000

180000

200000

Northeast Western Mid-Atlantic Southeast

Enrollment

Diversity Research Results


15

20

32

42

50

3539

20

30

4

10

3

0

10

20

30

40

50

60

Western Mid-Atlantic Southeast

District Level Employee Demographics

Millennials Gen X Boomers Traditionalists

Diversity Research Results

*Note: Northeast Region did not provide demographic data.


• Research Question 1: Do you think that different age

groups require a specific management style?

Responses: Yes

Key Findings


Research Question 1, continued

Millennial Gen X❖ Requires more guidance and support

from experienced staff/management

❖ Person-to-person interactions

preferred, but not required❖ Requires more training ❖ Prefers group activities

❖ Requires proper job placement for

support and to avoid contact with

students of similar ages as employee

❖ Requires policies regarding cell phone

usage

❖ Encouraging accountability


Boomer/

Traditionalist

General

❖ Monitor behavior towards younger,

inexperienced staff

❖ Ensure work assignments remained

comparable for all staff, regardless of

age❖ Requires respect

❖ One-on-one communication

Research Question 1, continued


Research Question 2: How do you minimize

generationally fueled issues among SN staff?

➢Team building

➢Encourage respect

➢Encourage mentoring

➢Cross train staff

Key Findings


Research Question 3: What age related issues have you encountered that has required policy revision or creation?

➢ Use of technology addendum

➢ Modified trainings

➢ New policy related to cellular phone usage

➢ New policy related to physical appearance

Key Findings


Best Practices for Managing

➢Be a good listener

➢Establish expectations for all staff


➢Treat staff fairly

➢Encourage team work

➢Be patient with SN staff

➢Provide clear instructions

Key Findings


Best Practices for Training

➢Be knowledgeable of your staff’s current skill set


➢Practice effective communication

➢Be patient with SN staff

➢Incorporate team building into trainings

Key Findings


Gumbo: Making it Work with Four Generations in

one Kitchen


What Does This Translate to in Your Kitchens?

• One training technique may not work for all staff

• Different supervision and communication techniques may be needed⎻ Verbal

⎻ Email

⎻ Immediate or only when needed

• Use the generational differences to your advantage⎻ Tap into skill sets

⎻ Ask for input and ideas


How Do You Train the Gumbo Kitchen to Make Gumbo?


Boomers (1946 – 1964)

• Create PowerPoint with step by step instructions for recipes

• Have meetings with appropriate staff

• Review the PowerPoint

• Have samples of recipe to taste test

• Discuss the recipe and how to prepare ⎻ What can they expect

⎻ Techniques to use


2 Tablespoons Annatto SEASONING

Annatto is an orange-red condiment and food coloring derived from the seeds of the achiotetree.


Generation X (1965 – 1979)

• Create PowerPoint with step by step instructions for recipe

• Email PowerPoint prior to staff training

• Conduct hands-on training for staff to prepare recipe

• Have staff work in different groups than they normally do

• Hold contest for best final recipe


Millennials (1980 – 1995)

• Film the recipe being prepared

• Post film on You Tube, Podcast, or district intranet system

• Give timeline of when to review

• Have staff bring completed recipe to meeting

• Taste test the results and discuss

• Vote on best recipe


Gen Z (1996 – 2010)

• Film the recipe being prepared

• Post film on You Tube, Podcast, or district intranet system

• Give timeline of when to review

• Have staff bring completed recipe to meeting

• Taste test the results and discuss

• Vote on best recipe

• Use Facebook, Twitter, Instagram to show results


Production Records

• Boomers want to write everything down on scraps of paper and then transfer

• Millennials and Gen Z want to use digital production records

• Team staff up⎻ Have Millennials and Boomers work together to

complete the production records


Marketing

• Boomers will want posters in the cafeteria

• Millennials and Gen X will want social media

• Put up posters and start a social media campaign

• WORK TOGETHER!


Managing the Differences

• Gumbo has many ingredients

• Each ingredient has it’s own flavor and texture

• Each ingredient tastes good on it’s own

• Mixed together they make a fabulous GUMBO

• As supervisors we need to know how to manage all the ingredients to make a perfect recipe!


Resources


• Managing Personalities and Conflict

⎻ 4 Hour Face to Face Training

• Foundations for Training Excellence

⎻ 4 or 8 Hour Face to Face Training

⎻ Generational Differences

⎻ Reaching Adult Learners

ICN Resources


• Human Resources Online Course Series

⎻ Communication Skills for Managers

⎻ Creating a Motivating Workplace

⎻ Dealing with Conflict in the Workplace

⎻ Dealing with Difficult People and Situations

⎻ Delegating and Empowering

⎻ Employee Discipline

⎻ Performance Standards and Expectations

ICN Resources


• Liz Purnell⎻ Institute of Child Nutrition, University of Mississippi

⎻ [email protected] or 1-800-321-3054

• Marjuyua Lartey⎻ Institute of Child Nutrition, University of Southern Mississippi⎻ [email protected] or 1-800-321-3054

• Yolanda Burt⎻ Hartford Public Schools ⎻ [email protected] or 1-860-695-8490

How to Reach Us

mailto:[email protected]



working together - school nutrition association · •feedback—want it on demand •cyber...

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