Strategies for an Effective Work Environment

Objectives
At the completion of this module, participants will be able to:

 List factors that can affect the work environment.

 Design an action plan for improvement of their

work environment.

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Definitions

Work environment- the combination of

physical and cultural conditions under
which particular tasks are performed to
achieve an organizational goal.

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Personal Check-In: Effective Work Environment

Creating an effective work environment will require

planning and resource utilization. Reflect on a position or
work environment other than the current one in Child
Nutrition. Use a colored sticky note to record:

1. Your expectation of an effective work environment

at that job.
2. Was your expectation met?
3. Why or why not?

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Icebreaker: Road Signs

____________________ ____________________ ____________________

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Icebreaker: Road Signs

____________________ ____________________ ____________________

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Icebreaker: Road Signs

____________________ ____________________ ____________________

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Developing a Positive Environment: Leadership

 Leadership – The manager’s role is to provide

direction through modeling and vision, to motivate,
and to build an effective team. Leadership must be
based on mutual respect.

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Developing a Positive Environment: Honesty

 Honesty – Be straightforward and up front in all

dealings with employees. Managers must be truthful
in everything they say and do. Avoid double
standards.

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Developing a Positive Environment: Morale

 Morale – Morale is the emotional condition (such as
enthusiasm, confidence, and loyalty) of a team with regard
to the task at hand. It is critical to develop an environment
where the morale is high and the team can work effectively.

Maintaining high morale is something the manager will

have to work on constantly. One way of keeping morale
high is to let employees know their contribution to the team
is significant in meeting the department’s objectives.

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Developing a Positive Environment: Recognition

 Recognition – The timely recognition of individual

achievements is critical in the development of an
effective work environment. As manager, you want to
set the parameters, communicate them to your
employees, and ensure the employees understand
them. Always consider recognition for the individual,
even if you have a team project.

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Effective Kitchen Environments: Kitchen Layout

 Kitchen Layout
Often it is not possible to change the layout of the kitchen unless
it undergoes renovation. New kitchens provide equipment on
wheels and incorporate modular designs. Still there may be some
pieces of equipment that can be moved around to improve the
work or traffic flow.

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Effective Kitchen Environments: Kitchen Layout

 Kitchen Layout
The principles of kitchen efficiency include:
1. Store at point of first use.
2. Use reach-in refrigerators for items used repeatedly in
production.
3. Evaluate the efficiency of repetitive tasks like sandwich
and salad preparation.
4. Analyze the present layout and determine what can be
moved or rearranged in order to eliminate fatigue.
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Effective Kitchen Environments: Equipment

 Equipment
Consider pieces that are no longer in use because of menu
changes. When possible, remove those pieces of
equipment from the production or service areas.
1. Keep catering service equipment stored in a clean
area away from equipment used daily.
2. Sufficient handcarts should be available to aid with the
transport of supplies and food to and from areas.
3. Consider the final user when installing equipment.
4. Maintain the equipment in good working order.

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Effective Kitchen Environments: Storage

 Storage
Storage areas should be located near the receiving entrance and as close
to the production area as possible.

These areas should accommodate the average worker. Make employee

safety a primary concern and store heavy items where they are easily
accessible. Have sturdy stepladders to avoid overreaching. Use shelving
units on wheels if space is limited. Keep all floors clear of standing
water and debris. The same is true in refrigerator and freezer units.

All storage facilities should be kept efficiently arranged, keeping food

safety (adequate rotation) in mind. They should have adequate
ventilation, good lighting, and adequate temperature controls in those
required areas like the walk-in refrigerator and freezer.
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Effective Kitchen Environments: Other Considerations

 Other Considerations

1. Ventilation

2. Lighting

3. Fatigue

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Reality Practice: Case Study #1

Happy Valley Elementary School

1. Describe some of the external circumstances

affecting Happy Valley Elementary School.
2. What changes could you put in effect to make the
working environment more comfortable?
3. How could you as a manager maintain good
workplace morale in this situation?

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Reality Practice: Case Study #2

West Middle School

1. What characteristics do you see in the work environment at West
Middle School?
2. The fundraiser involved a great number of people. As the
manager, what could you do to recognize the efforts of your
department?
3. Ms. Smith, the baker, stands out for her efforts not only to
coordinate part of the fundraiser activity but to excel in the
number of pans sold. Does Ms. Smith deserve special
recognition? How would you ensure she is rewarded for her
efforts?
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Checking Out: Action Plan

What three things could you change or rearrange in your
kitchen that would increase productivity and performance?
Taking into consideration the management issues discussed:
What three things are you doing to help improve the
workplace environment?
What three NEW things can you do to make your
Child Nutrition Program a more effective
workplace?

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