Organizational change at Shlar of Newton

Shlar of Newton is an judicature supplying to patients dietary needs. The comp some(prenominal)s mission is to seek spic-and-span ways everyday to qualify the lives of patients. The decision to implement locomote tabular array inspection and repair body just started out as a naive initiative to improve the gauge of life of patients. Initi wholey, the top management did non realize the magnitude of change required to implement this system. However, when they gradually began to escort the various interconnected variables involved, a decision to gull a world-shattering organisational change to facilitate the vernal system was finalized.It was agreed that organizational change would be effected in accordance with the unions mission and values (Free Management Library 2008). The society also decided in advance that organizational change would non come at the personify of weakening or compromising established and successful operative methods that assimilate been it s cornerstone for courses, unless a significant reason is put forth. This include current practices in the kitchen floor, dining room or managerial functions.The cost factor involved in organizational change was analyzed and capable funds were allocated in the yrly budget to pursue the necessary actions. However, no expansion in man major power was initially foreseen by management as the new equipment did non need expert assistance. Introduction of traveler shelve To begin with, new s grouper skirt equipment, utensils and other allied accessories had to be purchased. There were a bus of selections in grasss as salutary as features to consider when it came to choosing the right hardware. The senior rung members in the kitchen were consulted in this want to insure their requirements.Steam tables could be powered by gas, hot water bath, as surface as electricity. Each one had its fair share of advantages and disadvantages. Steam tables functioning on water bath were co mparatively inexpensive, but not very efficient for our requirements. The gas-powered steam table was quite efficient, but it lacked in features. The electric steam table was finally chosen for its efficiency as well as features certain models of electric steam tables also had a cold-storage compartment, which could be useful to store fruits and refreshments (Steam Table world 2008).After conducting an exhaustive search on the numerous brands available in the market, Eagle Group brand was selected free-based on its reasonable pricing, durable hardware, favorable customer usefulness reputation and free installation offer. The steam table is an expensive share of machinery which needs professional maintenance from time to time. Hence, an annual maintenance swerve was signed with the same company to facilitate periodic maintenance, repair and refurbishing. The new equipments installed in the facility also were insured to cover for accidents and unforeseen events.The steam table sy stem required a more robust power run to meet the added power requirements. Hence, this required hiring electricians to upgrade the power supply in the premises. A training program was also designed to make kitchen rung comfortable using and cleaning the new steam table equipment its features as well as emergency measures to handle a hardware malfunction were also clearly demonstrated. As steam tables as well as steam table pans needed regular cleaning, a faculty member was needed to accomplish this task.The same staff member who was amenable for cleaning the trays in the previous tray passing system received set aside training and took over the new office. Soon afterwards installing the steam tables, there was a noticeable raise in temperature due to the light up generated by the new equipment. So, the management decided to rectify the situation direct before it started making patients uncomfortable. Hence, additional air-conditioning equipment was installed to lower the t emperature to comfortable levels.These problems were solved smoothly because the management understood that organizational change was a long work at that needed to be approached with extreme caution and sensitivity. It anticipated unforeseen expenses and was well-prepared, as it viewed the expenses an investment towards its stable future. Merits of Steam Tables The primary advantage of implementation of the steam table system is the availability of fresher nutrient, which is tastier and more nutritious to the patients. The steam table also acts as a property-check mechanism, wherein victuals items that are not preferred are not requested by patients and they stay on the counter.Hence, food items that are not favored by patients can be avoided or improved in future, thereby eliminating food wastage. In the effected passing tray system, the food items that are not preferred by patients would have been served anyway and in conclusion wasted. This system also helps understand pat ients overall food preferences better and more effectively cater to their needs. Moreover, reducing food wastage would eventually benefit the patients as cutting down on our expenses would translate to cheaper food bills on the long run.The steam table system affords patients the freedom of choice to consume the food they want. This has been shown to psychologically as well as physiologically improve the patients condition (Hay 1932). Shlar of Newton also firmly believes that right food, in combination with medical treatment, plays a critical food in treating a persons illness. Although talking a small stroll to the steam table counter to take food may sound unimportant to the average person, it can serve as a mild build of exercise that is critical for most patients.In the field of health care, it is important to understand that even the minutest of factors can add up and lend a patient a better lifestyle. Hence, the most marginal benefits could be treated as significant when it comes to health care, since the quality of life of a human world is at stake (Sullivan & Atlas 1998). Organizational Resources Our management team is spearheaded by the Nutrition fretfulness private instructor and Director of Dining, working in coordination with a dining military service agency named Morrion Service Dining. The Nutrition Care Manager, Tina milling machine works out the menu by rigorously analyzing our patients nutritionary needs.She constantly experiments with different combination of food items to ensure that the menus do not stay stale, eyepatch also meeting nutritional needs of patients. Hence, the responsibility of managing the fine balance between taste and nutrition is handled by her. Tina Miller gives a lot importance to ensure that the quality of food served meets the high standards of hygiene and health, since we understand the importance of food in healing patients and up(p) their quality of life. Nutrition Care Manager also briefs the serving s taff about specific food allergies of various patients, thereby eliminating any food-allergy related incidents.The Director of Dining, Timothy smith takes care of maintaining the dining residency that serves the patients food. He keeps operations in dinning hall running smoothly by handling infrastructural demands of the facility by making sure that the water, electricity and staff charges are paid on time. He also coordinates with staff to ensure that the dining environment comprising of basic amenities and furniture is well kempt. He also interacts with patients to get their perspective on things, and duly works on their complaints and suggestions.The Director of Dining also conveys the patients grievances to the dining service agency and constantly works with them to bring about changes. Timothy Smith also functions as a company representative while traffic with public relation initiatives and external agents such as Health Inspectors. Teamwork at Shlar of Newton Morrion Servi ce Dining is very customer-friendly and takes frequent inputs from our managerial team. The company has been working seamlessly well with them for quite sometime and are satisfied with the quality of their food as well service.The Director of Dinning and Nutrition Care Manager often pay surprise visits to asses their kitchen conditions, and until now they have fared quite well on our satisfaction scale. The company also frequently interacts with the nursing staff to get their inputs on patients specific requirements. It employs only legitimate chefs and other kitchen staff, while paying a lot of attention to kitchen hygiene. The kitchen staffs also have been well-trained to cater to patients unique demands and also exhibit the highest standards of professionalism expected in this sector (Kongstved 2007).Besides all these resources, we have also accumulated a powerful knowledge base over time, by learning from patient feedback and behavior. Post-implementation Phase Although a lot of positive changes were envisioned out of the stream table system, a observe mechanism had to be designed to measure the impact of the new system and justify its implementation. The company already had a system for regularly measuring its performance, so as to constantly improve service and ensure vexation sustainability.It was designed in-house as quality measuring system based on several aspects such as patients satisfaction, nutritional value, and nurses feedback. Patients, nurses and doctors were also encouraged to need out questionnaires to measure improvement in quality of service to improve on the current system Quality-check Mechanism Patients as well as the nursing staff reported that they were more satisfied with quality of food, after the enforcing organizational change. Some doctors also reported subtle improvements in some patients psyche, although there is no empirical evidence to support this claim.It was also ascertained the overall quality of food factor went up from 3. 77 in 2007 to 4. 1 in 2008. This improvement was quite steep compared to last years marginal improvement from 3. 58 to 3. 77. Although a multitude of elements had contributed to our success, this years surge in performance can most sure be attributed to the steam table system. These figures explicitly convey that the organizational change has impacted the company positively. Hence, the efforts and expenses incurred have been worthwhile in improving the companys brand image as well as quality of service.