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Team MentholatumCafeteria Analysis
Ashish ManjrekarDaniel WemmellJoshua Higgins
Ross SarrafBurhan Saiyed
Agenda
1. Corporate Champions2. Methods & Results3. Diagnosis
1. Employee Value2. Communication audit3. Take-Out Meal Findings
4. Prescription/Recommendations1. Organizational Behavior2. Communication
5. Community Service6. Team Learning
Corporate Champions
• Provide MBA students with organizational exposure in various industries
• Identify a problem, event or situation and conduct research on it
• Prepare summary of findings and offer prescriptions
Our Project
• Invested significant capital expenditures in building on-site cafeteria
• Completed in 2010• State-of-the-art kitchen• Offers Hot meals on-site• Wide variety of items• Contractual kitchen staff
The Project
• Pre-cafeteria research was conducted in 2010• No research since• Project assesses impact on:– Employee perceived value– Communication elements– Feedback and Suggestions
Agenda
1. Corporate Champions2. Methods & Results3. Diagnosis
1. Employee Value2. Communication audit3. Take-Out Meal Findings
4. Prescription/Recommendations1. Organizational Behavior2. Communication
5. Community Service6. Team Learning
Methods
• Meetings with management• Collaboration to draft survey– Management assisted in determining:• Length• Sample
• Survey administered by management
Survey
• Qualitative and Quantitative• 1 to 5 scale:– 1 strongly disagree– 2 disagree– 3 neither agree nor disagree– 4 agree– 5 strongly agree
Data Sample
• 63 employees/220 totalDepartment RespondentsAccounting 9
Customer Service 2Human Resources 4
Marketing 7Operations 11
Other 7Production 11
QA/QC 12Total 63
Data SampleGender Respondents
F 40M 23
Total 63
Office/Production RespondentsOffice 26
Production (Shifts)1st 332nd 33rd 1
Total 63
Results• Averages
Suggestions Considered3.29
Grapevine2.81
BEFORE AFTERCo-Workers in Other Departments Co-Workers in Other Departments
3.59 3.49Department Supervisor Department Supervisor
3.57 3.38Management Management
3.37 3.21
Agenda
1. Corporate Champions2. Methods & Results3. Diagnosis
1. Employee Value2. Communication audit3. Take-Out Meal Findings
4. Prescription/Recommendations1. Organizational Behavior2. Communication
5. Community Service6. Team Learning
Employee Value
• Management:– Cafeteria is contribution to healthy culture
• Management directed/top-down• Integration
Cafeteria Adds to Healthy Culture
1.0 2.0 3.0 4.0 5.0
Benefit Provided
Lynn’s Service
Caring Service
Variety
Food Quality
4.43
4.32
3.86
3.78
3.86
Perception
• Perceptual differences:– Male vs. female– Office vs. production
M
F
1 2 3 4 5
Women Feel Less Healthy Alternatives are Offered
M
F
1 2 3 4 5
Men Found the Cafeteria More Comfortable
Major Gender Differences
Female Perception is Less Positive
Comforta
ble
Healthy A
ltern
atives
Wide Varie
ty
Quality of F
ood
Lynn's
Service
Service
Cares
Menu Should Change m
ore-0.8
-0.6
-0.4
-0.2
0
0.2
0.4
GenderDifference
Office Employee Perception is Less Positive
Wide Varie
ty
Lynn's
Service
Healthy A
ltern
atives
Service
Cares
Quality of F
ood
Comforta
ble
Menu Should Change m
ore-0.8
-0.6
-0.4
-0.2
0
0.2
0.4
EmployeeDifference
Perception as Benefit
Women & Men Office & Production-0.8
-0.6
-0.4
-0.2
0
0.2
0.4
Difference
Employees: Cafeteria a Benefit
Agenda
1. Corporate Champions2. Methods & Results3. Diagnosis
1. Employee Value2. Communication audit3. Take-Out Meal Findings
4. Prescription/Recommendations1. Organizational Behavior2. Communication
5. Community Service6. Team Learning
Communication Audit
• Formal– Vertical– Lateral
• Informal– Grapevine/rumors
Vertical Communication Declined
Customer Service
Other Production Operations QA/QC Marketing Human Resources
Accounting-1.20
-1.00
-0.80
-0.60
-0.40
-0.20
0.00
0.20
0.40
0.60Communication with Managers
Department
Vertical Communication Declined
Accounting Operations Other Customer Service
QA/QC Marketing Human Resources
Production-1.20
-1.00
-0.80
-0.60
-0.40
-0.20
0.00
0.20
0.40Communication with Supervisor
Lateral Communication Declined
-0.80
-0.60
-0.40
-0.20
0.00
0.20
0.40
0.60
Inter-Department Communication Change
Formal v. Informal
Operations QA/QC Accounting Marketing Other Production Customer Service
Human Resources
-1.00
-0.50
0.00
0.50
1.00
1.50
2.00FormalInformal
Communications
Before After
Co-Workers 3.59 3.49
Supervisor 3.57 3.38
Management 3.37 3.21
Informal Communication/Grapevine
Informal Communication Improved Grapevine
Office 3.31 2.69Production 2.97 2.95
Total 3.11 2.84
Take-Out Meals
N Y26
27
28
29
30
31
32
33
34
35
Total
Total
Would Take Meals Home
Yes 34
No 29
Total 63
Price for Take-Out Meals
Hot Meal
$2.00 + (<$1.50) 09
$2.00 + ($1.51-$3.00) 14
$2.00 + ($3.01-$5.00) 01
Total 24*
Soup
$1.00 + (<$1.00) 11
$1.00 + ($1.01-$1.50) 10
$1.00 + ($1.51-$3.00) 03
Total 24**Out of the 34 respondents who were willing to take the meal home,
only 24 were willing to pay extra for it
Agenda
1. Corporate Champions2. Methods & Results3. Diagnosis
1. Employee Value2. Communication audit3. Take-Out Meal Findings
4. Prescription/Recommendations1. Organizational Behavior2. Communication
5. Community Service6. Team Learning
Employee Feedback“Polite, efficient, friendly staff. Top notch customer service provided”
“Fine dining experience”
“The new cafeteria has allowed affordable lunches and greater interaction with others”
“Love the beef tips, love the banana pancakes”
“The food and variety is very good. The staff is great - very friendly and accommodating. A good meal at a great price. A great employee benefit.”
Employee Suggestions
• Majority desires a salad bar• Some complaints regarding too much noise
during break• Provide wipes so people can clean their tables
on a regular basis• Consider renovations– furniture, wall paint,
TV, more homely feel desired
Prescriptions: Sample
• Further data collection• Sample:– Employees from all shifts– Employees who do not visit the cafeteria– Population– Representative sample of departments/gender
• Other communication factors
Prescriptions
• Organizational Culture– Do not force top-down culture– Incorporate employee-directed culture
• Perceptions– Gender based feedback– Production/office feedback
Communication Prescriptions
• Formal Communication– Identify inter-departmental issues– Use cafeteria for formal events:
• Brown bags• Skip levels
– Lunch breaks/schedules– Productions/office lunches
• Informal Communication– Interactions with management– Informal/fun events
Agenda
1. Corporate Champions2. Methods & Results3. Diagnosis
1. Employee Value2. Communication audit3. Take-Out Meal Findings
4. Prescription/Recommendations1. Organizational Behavior2. Communication
5. Community Service6. Team Learning
Community Service
• Collected donations for the Buffalo City Mission
• Offered a Softlips for every dollar raised• Created awareness of Mentholatum and
particularly Softlips at the School of Management
Community Service
• Generated funds to feed 150 families for Thanksgiving
• Mentholatum matched our donation• Created word-of-mouth awareness regarding
Mentholatum’s presence on campus• Found lots of customers of Softlips and heard
numerous good reviews regarding the product
Agenda
1. Corporate Champions2. Methods & Results3. Diagnosis
1. Employee Value2. Communication audit3. Take-Out Meal Findings
4. Prescription/Recommendations1. Organizational Behavior2. Communication
5. Community Service6. Team Learning
Team Learning
• Personal learningo Discovering hidden strengthsoWeak momentsoWorking in teams effectivelyo Learn about corporate cultureo Learn about production siteo Presentation in front of professors and
professionals
Team Learning
• Group Learningo Using limitations to positive resultso Respecting individual views & ideasoMaintaining positive team moraleo Time managemento Attainment of team goalso Exerting social influence to ensure everyone is
heard in a team
Team Learning
• Corporate Learningo Departmental mindset differenceo Organizational Driverso People-first emphasis leads to better employee
satisfactiono Innovation o Absence of designation dominance leads to better
employee moraleo Community Service Project taught us the benefit of
Corporate Social Responsibility
Thank You