1. l Productivity »definition »measures l People as key resource »Quality of Work Life »Work design –job content –work environment –work methods l Total Quality Management »philosophy Work Improvement and Productivity: Outline

2. Productivity l Productivity = measure of ______________________ l What are some measures of productivity? l How can you increase productivity? P =

3. Increasing Productivity l Increase ___________ l Decrease __________ l Increase ___________

4. Quality of Work Life l Recognition of ______ as highest order resource l Guided by ____________________ l ______________, _________, and _____________ increase productivity l Take an __________ approach to employee satisfaction

5. Improving Work Design/EE Satisfaction l Job content »use ______________ »delegate ____________ l Work environment »comfort »safety and health –reduce ___________ –_____________ planning l Work methods

6. Equipment design l minimize ____________ l directions for use: ________ l consider _______________ constraints l group ingredients and equipment according to ______ l design environment for comfort, satisfaction, prevent fatigue

7. Ergonomics l Principles of motion economy (see text pp. 566-567) »Use of the human body »Arrangement of the workplace »Design of tools and equipment

8. Improving Work Methods l Benefits » ____________ »better, safer working conditions »___________ control » productivity, maybe _______ standard hrs actual hrs X 100 _________ =

9. Improving Work Methods 1.Determine ___________ use same tools as for evaluation 2.Set standards develop from objectives benchmarking 3.Plan and implement improvements 4._________ and _________

10. Setting Standards l Determine __________ time required for a task = a + 4m + b 6 »a = “least” time needed »b = “most” time needed »m = “most likely time” l Use __________________ »labor minutes/meal »can’t apply universally l ___________ = comparison to other organizations

11. l Meal equivalents/Labor hours l Minutes labor/total meals l Total meals served/day divided by labor hours/day l Trays/minute l Payroll cost/meals served l Sales/square foot l FTEs/day or FTEs/week l Food cost % l Labor cost % l Clinical consults/patient day These are often quoted benchmarks:

12. Work Simplification Tools l work sampling »continuous »intermittent l pathway chart l operation chart l process chart »product »person l micromotion studies

13. Tools l Pareto chart to decide #1 problem l Fish diagram for cause and effect l Critical Path Method l PERT: Program Evaluation and Review Technique

14. Work Simplification l “Work smarter, not harder” l How? l “We can’t solve problems by using the same kind of thinking we used when we created them.” --Albert Einstein l “There is always a better way”

15. Performance improvement vs. Problem solving l Select task to be improved l Analyze current method l Challenge each detail l Develop a better approach l Implement new plan l *Follow up* l Define the problem l Determine the root cause l Determine alternative solutions & consequences l Select best alternative l Develop action plan l Implement action plan l Document results l Follow up National Restaurant Assc. Educational Foundation. (2007) Manage First Program, Pearson Prentice Hall, Upper Saddle River, NJ, chapter 9.

16. Tools for problem- solving l identify main problem »check sheets »Pareto charts »scatter plots, histograms l cause-and-effect diagrams l brainstorming l analyze charts

17. Finding the Better Way l Eliminate the unnecessary l Combine operations l Change sequence l Use multi-use equipment l Relocate equipment l Reduce need for transport l Use a different product l Change procedures

18. Total Quality Management Philosophy l Focus on _______ rather than _________ l Focus on _________ rather than __________ l Key strategies: »manage for CQI: ________________________ »employees participate in decision-making »________________

19. TQM l seeks to identify and remove barriers to performance l seeks to reduce _________in the process l takes a _________ approach l looks at the long-term

20. TQM managers must: l build open, trusting relationships l build _________ l base tools on facts l support results through ______________ l create a ___________ environment