Discussion Questions:
1. Are the changes made by the hospitality company significant redesign of the work done? Why or why not?
a. Considering the volume increase of customers, it’s a very good reason to re-design. Quote, “At the time, this operation had only eight full-time employees and a single manager, and produced a single product: prepared meals for the airlines.” (Managing Hospitality Human Resources Fourth Edition P. # 83 Mini Case Study)
2. What do you think will happen as a result of this?
a. The redesign implementation will increase productivity and lessen the stress on employees. The production to produce mass volumes of meals will increase and meals will be quicker and easier to produce for the airlines. Encouraging teamwork and having a reward for the employees it a great incentive to motivate each other to meet or exceed their daily quota. Having happy employees boosts the moral for the company and therefore, the employees will want to work harder to take advantage of the bonus plan. Quote, “The engineers estimated that each employee would be able to put his or her item on a tray before it passed beyond reach.” (Managing Hospitality Human Resources Fourth Edition P. # 83 Mini Case Study)
3. What steps would you have taken before initiating substantial changes in the way work is done at Zippy Airline Catering?
a. First, I would set up productivity standards and determine the sales and guest count. Then determine how many employees are needed. I would also, inform everyone on the changes and what changes are implemented to help productivity. Quote, “The Company instituted a group bonus plan that rewards the employees for the total number of meals produced. The more trays produced, the more bonus earned.” (Managing Hospitality Human Resources Fourth Edition P. # 83 Mini Case Study)
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