EOC Wk9: Personal Freedon Vs. Union Membership

1.       What would you do if you wanted to work for a company and you had to join the union to get the job?

a.       To me, a union is a false safe of security. Its like going camping knowing that where you are camping there is a 99% chance of getting attacked by a Grizly Bare, and you think you are safer inside a tent. This is the same with the union. In this case, I would decline the offer to work for that company. In these trying times, the union is for thouse who do not  want to work hard or don’t want to work at all. If you are an asset then why do you need a union to tell you what to do or not to do. And it is ususaly by one of your peers that is doing all negociations.

2.       What if they called a strike over an issue you did not agree with?

a.       In this case, like may other cases for instance, Safeway grocrie store chain in California was constantly on strike every other month. As a union worker you have no choice but to strike, if you crossed the line you were considered a trator and eventualy you would get fired by your union peers.  Why then not save your self and your family fron the greif. Resign and move on to a better carear.

3.       What other issues night concern you if you HAD to belong to get a paycheck?

a.       There was a company I worked for back in mid ninties, where some of the workers wanted the company to go union. All in all, it was a long proccess and at the end, the company also was in a position where they were being bought out. The end result was, if the workers go union, maby they might have a chance on saving their job. In the end, during the union vote in, the workers were harrased by management that they will loose their job if the voted for a union. Well, needless to say there was no vote, and  yet those individuals lost their job on account of the company was down sizing and was sold.  There is a lot of concern belonging to a union and getting the proper pay, due to the pay is usually starts out small ant taps out around $15.00 per hour or if you are luckey $18.00 per hour. No Thanks, If you do your job you do not need a union.

EOC Wk 7: How to Evaluate Employee Performance in 15 Easy Steps.

1.      Performance – Performance requirements must be stated in a performance plan tailored to each employee's position and work assignments. Performance requirements must be stated in a performance plan tailored to each employee's position and work assignments. Does the employee demonstrate a postitive initiative to improve the overall work environment?

2.       Attendance –  Quote, ”In a 1985 study on "Rates of Absence among Nurses" it was found that 50% of absenteeism could be controlled through attending to employees’ physical and emotional needs.”  The more peole like working for the organization, the higher their motivation to attend regularly. Recognition of good employee attendance helps improve attendance. Studies show that employees with a low absence ration feel confidence and have supprtive relationships in their work place.

3.       Focus –  Is the employee focused on the tasks at hand, or Is the employee more focused on personal issues going on at home?

4.       Communication –  Does the employee have the ability to adequetly communicate with pears, managers, and customers? Have their been any issues due to employees communication skills? Is the employee getting cought in the rhetoric of other’s negative influences of others at work or from everyday life?  Quote, ”The point is not to take sides or decide whom to blame. Rather, it's to determine what needs to be done in order to improve the situation in the work place.” (www.workfamily.com/work-lifeclearinghouse/TipoftheMonth/tip0005.htm)

5.       Educatcation & Training –  Has the employee demonstrate the knowledge, skills and abilities to accureately assess and provid the appropriate services towards their job function?

6.       Strengths –  What are the strenghts that this employee have that contributes to the goals or the success of the business?

7.       Goals –  What does this employee see himself or herself in the next five years? What accomplishments do they expect to acheve during that time?

8.       Integrity –  Does the employee know the code of conduct standards and the legal and policy standards of their job position?

9.       Productivity – Motivating employees is key to the scuuess of any business. Is this employee prodictove in their work? Does he/she work passionatly and with dedication?

10.   Work quality – Has there been positive or negative feedback from customers regardig the quality of work performed? What have you experienced with observing this employees work quality?

11.   Stress –  does this employee show stress when performing deadline for a task? How well does this employee work under pressure when thire is deadlines that needs to be met when asked to work more hours to acomplish this goal.

12.   Team Wrok – How does this employee work with others on completing tasks? Does he/she show leadership skills? Did he/she  take part or take control of planning discussuions and implimentation?

13.   Willingness to ask –  When asked to do something out of employees grasp, does this employee ask for assistence? Does he/she take the inititive to educate and find out how to acomplish a task by looking for solutions or getting the proper training?

14.   Trustworthy –  Quote, “According to Dr. Duane C. Tway, Jr. in his 1993 dissertation, A Construct of Trust, "There exists today, no practical construct of Trust that allows us to design and implement organizational interventions to significantly increase trust levels between people.” Here is a nother Quore, “"Aristotle believed these three characteristics to be the intelligence of the speaker (correctness of opinions, or competence), the character of the speaker (reliability - a competence factor, and honesty - a measure of intentions), and the goodwill of the speaker (favorable intentions towards the listener).” Most of all does this employee have good ethics and the willingness to do what it takes to magnify their job to their physical ability?

15.   Liability or Asset – Is this employee more of a liability to the future of the business, or is he/she an asset the the success of the busineses overall progress?

EOC Wk: First Optimal Resume

OBJECTIVE

Secure a culinary position within the Food & Beverage Industry utilizing my skills and abilities to contribute to our mutual success.

EDUCATION

The Art Institute of Las Vegas / Henderson, NV                                                                                     07/08-Present

Bachelor of Science Culinary Management/Baking & Pastry

Empire College / Santa Rosa, CA                                                                                                                03/02-9/03

Associates Degree-Information Technology

EXPERIENCE

Retech/Lockheed Martin / Ukiah, CA                                                                                                     09/96-01/02

Fabricator

Proficient in blue print reading, and in all fabrication procedures, worked independently to complete projects in a timely manor.

Personal Consultant / Ukiah, CA                                                                                                          09/03-Present

Computer Technician

Computer assembly, & Repair, Small Business & Home Networking, Hardware and Software Diagnostics.

Sport Dodge / Fort Bragg, CA                                                                                                                 10/07- 07/08

Professional Driver

Transported Vehicles

VOLUNTEERING

Extreme Makeover Home Edition / Las Vegas, NV                                                                                    03/13/09

Prepared and made tarts and pastries for volunteers and family for opening day.

Charity Event for Hungry Children / Las Vegas, NV                                                                                 03/06/09

Prepared and made a three tier cake for 100+ people for a charity event.

Escoffier Society Dinner / Las Vegas, NV                                                                                                    02/18/09

Created and produced assorted Artisan Breads, Assisted in preparation and plating of Desserts.

SKILL SET

¯  Basic Culinary Skills	¯  International Cuisine	¯  Organized
¯  Baking Science & Theory	¯  Hispanic Cuisine	¯  Detailed Oriented
¯  Concept & Theories of Culinary Technique	¯  Asian Cuisine	¯  Problem Solver
	¯  Planning & Cost Control	¯  Communicator
¯  Pastry Techniques & Dessert Artistry	¯  Purchasing & Product Identification	¯  Team Player
		¯  Positive Attitude
¯  Artisan Breads & Baking Production	¯  Sanitation & Safety	¯  Dependable
	¯  H.R. Management	¯  Optimistic
¯  Technical Abilities in Fabrication	¯  Serv Safe Certified	¯  Creative
¯  Classical Cuisine	¯  Critical Thinking	¯  Works Well Under Pressure
¯  American Regional Cuisine	¯  Computer Application Skills	¯  A Desire to Learn
¯  Grade Manager	¯  Computer Hardware Skills	¯  A Desire to Cook

REFERENCES

Furnished Upon Request

EOC Wk5: Stolen Valor

Quote, “The Stolen Valor Act of 2005, signed into law by President George W. Bush on December 20, 2006,[1] is a U.S. law that broadens the provisions of previous U.S. law addressing the unauthorized wear, manufacture, sale or claim (either written or oral) of any military decorations and medals. It is a federal misdemeanor offense, which carries a punishment of imprisonment for no more than 1 year and/or a fine; the scope previously covered only the Medal of Honor.” (http://en.wikipedia.org/wiki/Stolen_Valor_Act_of_2005)

Its grueling to know that there are so many people who state they fought for our country and falsified their involvement. The ethics of our country has all been lost throughout the ages. If people would focus their effort on other things than falsifying allegations on serving in the military and trying to reap the benefits or in other words stealing benefits from a true hero just to pretend they served our country. Quote, “On July 16, 2010, a federal judge in Denver ruled the Stolen Valor Act is "facially unconstitutional" because it violates free speech and dismissed the criminal case against Strandlof who lied about being an Iraq war veteran.”

If one has to lie about what they have or, in this case have not done is un-ethical behavior and should be punished for such acts. How do you tell those solders that the metals they earn are just pieces of metal that anyone can buy, and that it no longer means anything at all.

Quote,”There is a similar case in California under appeal, USA v. Xavier Alvarez, case No. 08-50345 in the 9th U.S. Court of Appeals.[23] This case was decided on August 17, 2010, when the panel also ruled the Stolen Valor Act unconstitutional.[24] The federal appeals court panel in California says people have a right to lie about receiving military medals. Specifically, in the 2 - 1 decision, the majority said there's no evidence that such lies harm anybody, and there's no compelling reason for the government to ban such lies. (http://en.wikipedia.org/wiki/Stolen_Valor_Act_of_2005 - cite_note-24)

EOC wk4: Mini-Case Study, Bob Borich

1.     What advice would you give Bob Borich?

a.     I would start by telling Bob that he needs to be observant and know what is going on with his establishment. He needs to take charge of his employees instead of his employees taking charge over who gets hired.  Quote, “Six months after opening, Bob experienced a turnover of about 50 percent. As a result, he found himself hiring new employees weekly. He turned orientation over to a group of employees who had been with him form the start.”  Bob needs to find out what his employees are doing when they interview new perspective employees.  (Managing Hospitality Human Resources Fourth Edition by Robert H. Woods)

2.     How unique do you believe Bob Borich’s current situation is?

a.     It is quite common when an owner is opening a new business and he gets side tract from what is going on around him. Quote, “Within three months after starting the orientation program, Bob was experiencing turnover in excess of 100 percent annually.” Bob needs to evaluate all his employees and bring in a H.R. Manager to take control over the orientation program. (Managing Hospitality Human Resources Fourth Edition by Robert H. Woods)

3.     What parts of orientation should be turned over to employees to conduct?

a.     The only thing Bob should turn over to employees is socializing. Quote, “Socializing newcomers can also be done by marginal employees. Often, the performance of marginal employees improves at the same time new employees are socialization.”  Also, they can contribute to specific job orientation and what is needed and expected of that position. Bob truly needs to come up with an orientation kit that tells them what is expected from them at work. Such as, policies, procedures, and what behaviors are expected. (Managing Hospitality Human Resources Fourth Edition by Robert H. Woods)

EOC wk 2: Old-Timer Makes Waves

Discussion questions:


1. What recent changes at the Edgeway Hotel precipitated the problem with Sally?


Quote, ”We’re in a newly competitive environment.” She was told along with everyone else, that there is a new market segment and that the guests are demanding a higher level of service. She has not complied with the changes and her attitude has suffered towards the customers and the level of service she produces.


2. Is it an issue that Sally didn’t follow the chain of command?


Yes, Quote, “it angers me that she’d send a letter like this. If I could get away with it, I’d fire her for that.” Sally should have gone to her supervisor to discuss what she can do to change, or what problems she is having towards the changes made. Only, time you go over your supervisor is when he/she is out, or when you have been asked by upper management on your concerns of the changes.


3. What are the roles and responsibilities of the management team in dealing with this situation?


Quote, ”Sydney and I have put in a lot of time and effort with this lady. We’ve coached her, worked with her, given her extra trainning and support.” There is not much anyone can do if someone is unwilling to make any necessary sacrifice to change. That soly relies on the individual them selves. The only alternative solution is to find someone who is able and willing to make those changes.



4. Does Sally’s length of service and past perfromance warrant special treatment by management in handling her current situation?


Yes, but eventhough she has been with the company for twenty years, it does not give her the right to disreagrd changeses mande during those twenty years. Sally has been informed as well as trained on the new marketing segment and how the customers expect them to be implimented. Quote,”you are the one always telling us that we can’t carry employees indefiniely and she’s becoming a high-maintenance employee.” If an employee has been informed and trained, yet still unwilling to make changes, that person is a liability to the company. There for the company has no other choice than resigning that employee.

EOC wk 2:Zippy Airline Catering

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)  

EOC wk 3: Culinary Survivors

A good example of good management is the Bootleggers Bistro. It is a family run business. The company gets involved with what is going on around them. They are aware of their customers concerns on nutrition and bring in nutrition specialists to help. They also make sure their recipes are consistent.

Quote, “We have nutritionists working with us, and we have new ideas, and new recipes, so our menu is kind of an eclectic blend of classic and contemporary Italian cuisine. The bootlegger’s longevity to  “the family’s commitment to recipes, when people comeinto your restaurant, you should think of that as them coming into your home.” .  (www.lvrj.com/taste/ longtime-resturants-keep-traditions—yet-adapt-to-times-105329183.html)

Another prime example of knowing your customes and getting involved with the community and what people want is, Metro Pizza. This is a nother family run business by two cousins. Here is a good way to get your business out to your customers, they use the “Food-Truck” conecpt. Quote, “It’s an opportunity to go out to customers who mabye can’t always come to you. We wanted to plant the seeds of interest in our bakery by previewing it with the food truck and learning something about what works and what doesn’t. “ (.  (www.lvrj.com/taste/ longtime-resturants-keep-traditions—yet-adapt-to-times-105329183.html)

On the downside of things, and what happens when no one is intrested in running a family business due to the lack of motivation and lazeyness that is happening with our society. El Sombrero was opened in 1950 and took over by Jose Argaon in 1970. Quote, “I have been here ever since, I do most of the work myself,  assisted by a parade of family members over the years. Nobody in the family wants to do what I do because it takes me 24/7 to do it. The kids are smart these days and they don’t want to work like I do.” As a result, El Sombrero has cut hours Monday through Saturday due to the economic crisis. More and more people are without work and homes are being foreclosed. People just don’t have the money to go out to eat every other day.  (www.lvrj.com/taste/ longtime-resturants-keep-traditions—yet-adapt-to-times-105329183.html)

Are family traditions a good way chang with the times and what your coustomers would like to see. Bob Taylor’s Ranch House was opened in 1955. Quote,  We’er different than a lot of strip restaurants that try to gear toward tourists. You still get a choice of soup or salad with your dinner and a choice of potato.  The atmosphere is offbeat, too, with a prominent indoor mesquite grill and Western memorabilia. The only thing changed, is the bar has a lot of (Pittsburg) Steelers stuff.” Now days, people don’t want or understand the old traditions most families pass down from generation to generation. To keep up with what is going on around is to change what is not working and improving on what you can physically change. (www.lvrj.com/taste/ longtime-resturants-keep-traditions—yet-adapt-to-times-105329183.html)

EOC WK 2: This Charming Man

The short film “This Charming Man” is focused on immigration and prejudice acts. Well, where do you start? The topic of immigration or in other words illegal immigration is one of our nation’s biggest concerns. If the US government is unable to fix this problem then why are we as citizens blamed for prejudices towards immigrants.

Quote, “Worldwide, there is an estimated 191 million immigrants. The last 50 years has seen almost doubling of immigration. 115 million immigrants live in developed countries and 20% live in the US alone and make up 13% of its population. 33% of all immigrants live in Europe and 75% live in just 28 countries. Women constitute approximately half of all migrants at around 95 million. Between 1990 and 2005 there were 36 million migrations (an average of approximately 2.4 million per year. (A passage to hope; women and international migration; UNFPA A State of the World Population 2006, September 2006.)

On this topic one has to think critically. Usually emigrants move from one country to another due to conflict, or to escape persecution, or voluntarily immigrate to other countries. From what I have experienced from immigrants is that most move to search for work to better their lives. Quote,” As Inter Press Service (ISP) reported, the European Union has recently acknowledged a concern about immigration that has not received much media attention. That is, a large number of people are attempting to leave the devastation of their own country caused by the current form of globalization and other political and economic policies. (Pros and Cons of International Migration, by Thalif Deen, Inter Press Service (IPS), September 15, 2006.)

Most Immigrants will often do jobs that most people won't do or refuse to do. Not all the time but often employers have immigrant workers work longer hours with little pay or way less than a regular employee gets paid for the same task. Immigrants are considered cheap labor and lack of knowledge of the labor laws. This truly turns out to be a new kind of slavery that many institutions are getting away with.

Week 1 EOC: My Voice

My interest in cooking started when I was five years old. I was considered a latch key kid. My parents left me home by myself when they went to work.  My brother and sister were old enough to go to school. Therefore, I had to cook for myself at times. I started by going through the spice rack and tasting all the spices that my mother had in the house. Later on as I would spend time with my great grandparents, I would go in the kitchen with my great grandmother and help her bake and cook. Later on as I was growing up my parents separated, my brother, sister and I ended up with my mother. We eventually moved to Northern California where my mother’s parents lived. That was when I started to get more interested in cooking. My grandmother and I had a contest between ourselves. When we would gather as a family, my grandmother and I would guess how everyone’s dishes were made and what ingredients and spices used in each dish. During my time in Jr. High School, one of the classes I got was home economics, I was in the class long enough to have my name called when I got a note sent from the office. I was to go to the wood shop class instead. As I was leaving the class room my comment to the teacher was, quote: “that’s ok, I already know how to cook and I can out cook everyone in class including the teachers”. Since then, I always went back on how my grandmother’s taught me.

As I grew up, I ended up welding in high school and upon graduating high school I worked as a fabricator. Through the years I always wanted to get into cooking again. I ended up hurting my back at work and so I had to find and new profession. I decided to go to school and learn about computers. I graduated with an AA degree in Information Technology. As I was looking for work I was unsuccessful obtaining a job in the computer field where I live. I started to do work on the side out of my home and learned that people just don’t want to spend a lot of money on computers. I just cannot compete with Dell!

After all these years, I now have support from my family to go into the culinary arts. My most enjoyable thing is to see people enjoy what they eat. My great grandfather helped create the orange fields in Southern California which is now called Orange County. My dad’s father was a butcher and owned his own butcher shop in Southern California. My great grandfather was a professional baseball player and was the warm up catcher for Babe Ruth. My great grandmother was a homemaker from Germany. My sister is into baking and cake decorating. My brother is in to eating everything, he also enjoys B.B.Qing. My brother’s youngest son is showing interest in cooking. As you can see food is a big part of my family. In the culinary arts is the only way to hone in my skill and talents and to learn new skills. Eventually, be able to open my own restaurant where I can start new traditions.