Foodservice Performance Improvement

University of Kentucky **We aren't endorsed by this school
Oct 15, 2023
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Performance is a measure of the results (outputs) achieved. Therefore, performance improvement is systematically making changes to enhance the organization's desired results. Total quality management (TQM) is a management process and set of disciplines that are coordinated to ensure that the company consistently meets or exceeds quality standards as set by customers and other stakeholders. The PDCA (Plan, Do, Check, Act) cycle is a continuous quality improvement model consisting of a logical sequence of four repetitive steps. Six Sigma is a highly disciplined approach to performance improvement that helps organizations focus on developing and delivering near-perfect products and services. Key Concepts TQM tools include KRAs (Key Result Areas) and KPIs (key performance indicators), baseline and benchmarking measurements, brainstorming, flow charts, check sheets, cause- and-effect diagrams, Pareto charts, scatter diagrams, histograms, sociotechnical systems, statistical process control, just-in-time (JIT), and the use of ISO 9000 standards. Productivity is a measure or level of output of goods produced or services rendered in relation to input in terms of time (labor hours, minutes, or days), money spent, or other resources used. Quality of work life (QWL) is a term that has been used to describe values that relate to the quality of human experience in the workplace. QWL is affected by a composite of factors on the job, including factors that relate to work itself, to the work environment, and to the employee personally. Key Concepts The goals of work design are to improve the content of the job, to provide a safe and healthy work environment, and to design a staff of fit people, an optimum work environment, and work simplification. The fundamental principles of motion economy may be applied to foodservice operations in order to improve productivity. Methods that can be used when conducting a productivity improvement study include work sampling, pathway or flow diagrams, operation and process charting, and micromotion studies. Introduction Predictions are that performance improvement will be the biggest and toughest challenge facing managers during the next few decades. Increased production with less human effort has been another objective in the foodservice industry for years. What is Productivity Productivity is a measure of the output of goods or services in relation to the input of resources. In foodservice organizations, productivity is measured using indicators such as meals per worked hour and paid hour, meal equivalents per worked hour and paid hour, and transactions per worked and paid hour. The QWL Approach
Quality of work life: an approach to management that takes into consideration the quality of human experiences in the workplace. Productivity appears to be maximized when a unity of purpose and a feeling of ownership exist among employees. The QWL Approach Work design Job content Job content in foodservice systems is being improved through automation of the production and distribution systems. Safety and health From an economic standpoint, accidents and job-related illnesses are extremely costly in terms of production. The QWL Approach Work design Equipment design To maximize productivity in foodservice, adherence to the principles of human engineering is important (see page 544 for a list of principles). Work environment Lighting, heating, ventilation, and noise are environmental factors that often contribute to worker fatigue. The QWL Approach Work design Work methods To design the most effective and efficient work methods, managers must answer the following question: How much work of what quality will be accomplished in what length of time and at what cost? See the formula on page 546 for determining how long it takes to accomplish a given task. See the formula on page 548 to calculate work efficiency. The QWL Approach Work design Work simplification This is a way of thinking or a philosophy that there is always a better way. Motion economy Fundamental principles of motion economy. Examples of motion economy application. The QWL Approach Work design Performance improvement program: Select the job to be improved Break down the job in detail Challenge every detail Develop a better method
Put the new method into effect Motion and time study The QWL Approach Work design Methods for performance improvement study Work sampling Pathway chart/flow diagram Operation charts Process charts Micromotion study Therbligs Chronocyclegraph Operation Chart Process Chart of Tray Scrapping Process Chart The QWL Approach Applications of performance development Eliminate unnecessary operations Operations can be combined Change the sequence to maximize time Select multiple-use equipment Equipment can be relocated Improvements in design of kitchen machines Reduction of transportation of materials Use of a different product The QWL Approach Quality management approaches to productivity Quality improvement process (QIP) Continuous quality improvement (CQI) Total quality management (TQM) Quality control circles The QWL Approach Quality management approaches to productivity Total quality management (TQM) Japanese-style management or Theory Z Quality assurance (QA) See the five competencies necessary to be an effective TQ manager on page 560. Cause and effect diagram/fish diagram Pareto Charts Cause-and-Effect Fish Diagram Pareto Chart The QWL Approach Quality management approaches to productivity Total quality management (TQM) continued
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