DECISION MAKING ASSIGNMENT 1 Decision Making Assignment Food Systems Management, FACS 485 Tuesday, October 262020 \P Candace Martell pia jp Cand, J dont Drow thet you a dadrsaced) Ht fnrdiak rst fom Cleoon eS TF fel ‘Stenand Soe coludhnn (0 Fee aptem ditnao! whan late Certification of Authorship: I certify that Lam the author crops and that any Ssttance | received in its preparation is fully acknowledged and disclosed inthe paper. I have also cited any eouree:ffom which I ueed data, ideas, or words, cither quoted directly or paraphrased. [als certify that this paper was prepared by me specifically forthe purpose of this assignment, Dr. Kimberlin Signature(s): Candace Martell ONU ID No. 1821596 Candnat Mov elfDECISION MAKING ASSIGNMENT 2 ‘Scenario I: ‘Identify the problems/Potential consequences: 1 Five meal cars were not retumed tothe kitchen. This problem can be classified as high because cach meal cart can hold -10 or more ays, each with more than one meal ona tray. Aditionally, evening staff should not expect moming sat clean up and take those responsibilities. ‘The itchen staf for moming will beset back with their schedules and may not beable to ‘cook breakfast in enough time for patients who have early moming owtines and donot wantto wait This means that he patients may lse nutrition fom ther breakfist meal, ranking this problem as high because hospitalized patients really need tobe fed, specially ifthey are undergoing special therapies or treatments. . The cishes may not be cleaned efficiently as there is only 15-20 minutes to clean, cook, and serve food prior to first patients ordering. Scraping, cleaning rinsing, and sanitizing, areal involved in the cleaning process, but the meal trays must also be sanitized. The potential for patients getting sick due to unsanitary dishware and silverware needs to be acknowledged, which suggests that this problem is high. Finally, dishwashing employees may need help ftom cooking staff which may not necessarily be in the job description ofthe cooking staff to fulfill this obligation, This may be considered a moderate problem as the food may not be cooked well because the ‘staff spent too much time helping dishwashing staff. The food may be burt, undercooked, oF methods and ingredients were not used correctlyDECISION MAKING ASSIGNMENT Rots ae Sun 3 ep Itwould wtteatset pte more shes, a this on not only cost 3. Solution resources such as money and time but would also encourage the behavior ofthe night shift, Furthermore, there would not be enough time to go toa store to buy proper dining hall dishes. L.A combination approach may be most beneficial where the employees communicate, andthe manager reflects upon whats being sid and adds input. ‘The foodservice manager may need to hold private meeting with ust the evening sta and politely discuss what bas happened and receive feedback from ‘each evening employee. | would need everyone to talk to gain a better undersianding fal perspectives and this would eliminate targeting one ‘employee. Additionally, the manager may need to watch their paralanguage to void misunderstanding or punishment towards the employees. 2 Each employee would nee to answer the following during our meeting: 1), Were there several no shows/undertaffing? 2) Did anyone communicate with ‘mowing staff and ak them to cover he food cats with unclean dishes? 3)Was there a reason for his concer and ifs, please explain the reasoning. 4) Who was in charge of delivering the cars and whose job wast to retum the ert othe kitchen? 1 ‘would lt them know that wear a team, that noone person wil be dseplined as @ result ofthe responses. The hopes tha his would enable the employees tobe more honest and not have a fear of losing their positions ‘+ After collecting responses from employees abou the situation and everyone has spoken on their bebalf I would analyze the information If there i a particule ‘employee that says something out of line, I would like to talk with that stafE‘DECISION MAKING ASSIGNMENT 4 ener alone following the mesting and ask them oleve the area until that time + Addressing whether the decision to leave the five meal crs unattended o was impulsive, habitual, out of imitation, or default may help everyone urderstand if this happens often or if the evening members in charge of returning the meal cats, noticed others not doing this, so they decided not to rum the ears as well 3. Potential consequences to those solutions: * Asthe foodservice manager would need as much information as possible to better ‘address the problem, asking too many questions may make the employees fee! ike they are being interrogated or tat they cannot be trusted. A lack of trust ean lead to other ‘© If Talk to/an employee member alone, they may fee! like the blame is being placed onto them, but this may be needed if that employee is using inappropriate behavior during the evening staff meeting. 4, Recommended actions: During input using the combination appreac, I would recommend the evening staff to ask for assistance i they need it. Five meal carts could bea lot forone person. I woud also state it may be beneficial to begin bringing down casas soon as they appear fll and to start this atleast 20 minutes before the Shift is finished to avoid staying over or giving the responsibility to moming shift. 5. Actions for preventior 1, Evening staff will be required to sign offon their assigned duties foreach duty that ‘was completed. Ths will allow the employee to not forget or overlook doing a taskDECISION MAKING ASSIGNMENT 2. After each night shift, al staff must verbally communicate with other staff thet they are finished with their responsibilities and are going home tather than just leaving ‘This will avoid one person being left will all of the obligations of another employee. 3. Monthly meetings will be held between morning and evening staff to address concams and popes, vat idea.” Scenario 2: Identify problems/Potential consequences: 1 No linens fra profesional event. This is a high concer because this isa VIP event. Doctors and other healthcare providers should be taken seriously and recognized. This ‘may appear a though the hospital staf didnot care. The guests may not want o hold @ conference or collaborate alongside this hospital agin for future events No one will be sick or injured without linens. However, the guess will mst likely not tolerate this. They may even feel embarassed, This is high problem. Professionals ‘working with any organization should feel provided for and respected Employees covering the upscale event may have o pay out of tair pockets to shop for quality linens. This may be a moderate problem because no employee should have had to do this, andthe employees may not have the necessary funds to complete this task. 3. Solutions: 1. Google nearby stores, ask coworkers if they know of stores to gather linens in one hour. The location cannot be to far because the employees may have to quickly ron them as well as place them and the decorations, centerpieces, name cards, ete.DECISION MAKING ASSIGNMENT 6 2. Each employee covering the event needs to arrange a budget of how much they ean afford for ‘the linens to avoid the obligation of only one employee. 3. Potential consequences to solutions: + Employees may not have enough money to budget, making them fee! shameful or Impl. ‘© There may not be any locations nea the hospital that allow the ime to purchase, ion, and place the linens in under an hou and a hal 44. Recommended actions: + Drive toa nearby store with another employee to divide time and more quickly find suitable linens, All employees cannot go, however, because some need to stay and complete hospital duis. + Rather than immediately driving to stores, cll the locations first see i inens are a product thatthe store slls and ask fra price range to help with the budget ‘between employees. Make sure the hospital hasan iron and other decorations needed before making a {tip to get the linens to be sure al ofthe supplies is present. 5. Actions for prevention: 1. would recommend for future events that the hospital purchase new linens and decorations to have on band, JW? Have more than one steff member check off the supplies rather than just the dietary aid, As the foodservice manager, | would also be checking this lst of material for the event to ensure employees are not paying out of their pocket and improve quality and time management