Orientation and Retraining

1. Orientation and Retraining Objectives At the completion of this module, participants will be able to: • Develop and implement an orientation plan. • Determine reasons for retraining. • List tools for training. • List the benefits of training to the employee and to the organization. Building Human Resource Management Skills National Food Service Management Institute 1

2. Orientation and Retraining Personal Check-In: First Day Reflect on a "first day" at school or a new position. What were the feelings inside of you? Consider the following list: Excitement _____ Nervousness _____ Fear _____ Happiness _____ Apprehension _____ Desire to succeed _____ Desire to be well-liked _____ Loneliness _____ Sense of welcome _____ Sense of importance _____ Building Human Resource Management Skills National Food Service Management Institute 2

3. Orientation and Retraining Icebreaker: Get Acquainted Bingo Building Human Resource Management Skills National Food Service Management Institute 3

4. Orientation and Retraining Definitions Orientation- the process by which a new employee is introduced to the new work environment, standards, co-workers, and the organization in general. Retraining- repeating training and/or teaching new ways of performing a task in order to improve performance or to eliminate inappropriate behavior. Building Human Resource Management Skills National Food Service Management Institute 4

5. Orientation and Retraining New Employee Orientation Checklist Activity Check Completed 1. Introduction to fellow employees ______________ 2. Walk-through of kitchen ______________ a. Storage areas ______________ b. Walk-in refrigerator ______________ c. Walk-in freezer ______________ d. Prep area ______________ e. Bake area ______________ f. Cold prep area ______________ Building Human Resource Management Skills National Food Service Management Institute 5

6. Orientation and Retraining New Employee Orientation Checklist Activity Check Completed g. Pot and pan area ______________ h. Dishroom ______________ i. Mop/can wash ______________ j. Dumpster ______________ k. Restrooms ______________ l. Locker area ______________ 3. Service area ______________ a. Cash registers ______________ b. Service lines ______________ c. Reach-in cooler/hot box ______________ Building Human Resource Management Skills National Food Service Management Institute 6

7. Orientation and Retraining New Employee Orientation Checklist Activity Check Completed 4. Tour of school facility ______________ a. Introduction to principal and assistant principal ______________ b. Introduction to administrative staff ______________ c. Communication center (mailboxes) ______________ d. Copy room ______________ 5. Review of meal schedule ______________ 6. Review of work schedule ______________ 7. Job descriptions ______________ Building Human Resource Management Skills National Food Service Management Institute 7

8. Orientation and Retraining New Employee Orientation Checklist Activity Check Completed 8. Cleaning schedule ______________ 9. Review CN goals and mission ______________ 10. Review attendance/absenteeism policy ______________ 11. Review lunch policies/schedules ______________ 12. Obtain telephone number and emergency contact number ______________ Building Human Resource Management Skills National Food Service Management Institute 8

9. Orientation and Retraining Manager’s Checklist for Orienting New Employees Employee Name_______________________________ Date Reported for Work_________________________ This checklist provides an outline to follow in welcoming and in orienting a new worker. This is your greatest opportunity to win loyalty, to stimulate interest, and establish program standards. Check each item to be sure that you have welcomed the new employee properly and provided all the appropriate information. 1. Get ready to receive the new worker: Date Completed ( ) Review her work experience. __________ ( ) Have an up-to-date job description on hand to pass out. __________ Building Human Resource Management Skills National Food Service Management Institute 9

10. Orientation and Retraining Manager’s Checklist for Orienting New Employees ( ) Have workstation, tools, equipment and supplies ready. __________ ( ) Have Employee Handbook on hand. __________ ( ) Review Employee Handbook and have employee sign for receipt of the handbook. __________ 2. Welcome the new worker. ( ) Put her at ease. __________ ( ) Indicate employee relationship to the new worker. __________ ( ) Assign workstation. __________ Building Human Resource Management Skills National Food Service Management Institute 10

11. Orientation and Retraining Manager’s Checklist for Orienting New Employees 3. Show genuine interest in the worker: ( ) Discuss her background and interests. __________ ( ) Understand employee expectations. __________ 4. Explain the work of the unit. ( ) Describe the function. __________ ( ) Outline the organization. __________ ( ) Indicate her position. __________ ( ) Explain relationship of work to that of other employees. __________ ( ) Show where work schedule is and how to use it. __________ ( ) Review work standards. __________ Building Human Resource Management Skills National Food Service Management Institute 11

12. Orientation and Retraining Manager’s Checklist for Orienting New Employees 5. Introduce new employee to co-workers: ( ) Describe new employee’s duties. __________ ( ) Identify each employee by name. __________ 6. Show layout and available facilities: ( ) Explain layout of the kitchen. __________ ( ) Show restroom and lockers. __________ 7. Explain rules and regulations: ( ) Hours of work. __________ ( ) Punctuality and attendance. __________ ( ) Use of time sheets. __________ Building Human Resource Management Skills National Food Service Management Institute 12

13. Orientation and Retraining Manager’s Checklist for Orienting New Employees ( ) Lunch period. __________ ( ) Use of telephone. __________ ( ) Leave - calling in sick, personal. __________ ( ) Other kitchen practices and procedures (smoking, safety, fire regulations). __________ ( ) Dress code - what to wear each day to dress as a team. __________ ( ) Show proper hand-washing techniques. __________ ( ) Show temperature logs. __________ Building Human Resource Management Skills National Food Service Management Institute 13

14. Orientation and Retraining Manager’s Checklist for Orienting New Employees 8. Instruct specifically for her job or assign a trained, qualified person to do so: ( ) Give step-by-step instructions. __________ ( ) Explain quality and quantity work standards. __________ ( ) Indicate availability of person(s) for assistance. __________ ( ) Explain use and care of tools and equipment. __________ ( ) Stress safe working habits. __________ ( ) Stress security aspects of job. __________ ( ) Show use of lumbar support belt if applicable. __________ ( ) Show use of cleaning and sanitizing chemicals. __________ Building Human Resource Management Skills National Food Service Management Institute 14

15. Orientation and Retraining Retraining The objectives for retraining employees are to: • Reduce labor turnover. • Reduce absenteeism. • Increase customer satisfaction. • Improve morale. • Increase productivity. • Improve job satisfaction. • Improve sanitation. • Decrease food costs and waste. Building Human Resource Management Skills National Food Service Management Institute 15

16. Orientation and Retraining Retraining Steps for Retraining • Preparation • Presentation • Tryout • Follow-up Building Human Resource Management Skills National Food Service Management Institute 16

17. Orientation and Retraining Reality Practice Orientation • How will you ensure the employee has been successfully oriented? • What questions do employees usually have? • If orientation is not complete, what is the expected outcome? • How do you best convey program expectations and standards? Retraining • Use “use, Care, and Cleaning/Sanitizing of the Electric Slicer” as a retraining example. • Where would you hold the session? • What materials and resources would be appropriate? • What questions should you ask the employees? • How would you check the competence of all employees? Building Human Resource Management Skills National Food Service Management Institute 17

18. Orientation and Retraining Checking Out: Orientation Action Plan Think about the orientation program currently utilized in your Child Nutrition Program, if there is one. Identify one strength and one to three weaknesses. Strengths: Weaknesses: When I return to the workplace I want to add/change/increase/improve the following: Building Human Resource Management Skills National Food Service Management Institute 18

19. Orientation and Retraining Checking Out: Retraining Action Plan Think about the retraining program currently utilized in your Child Nutrition Program, if there is one. Identify one strength and one to three weaknesses. Strengths: Weaknesses: When I return to the workplace I want to add/change/increase/improve the following: Building Human Resource Management Skills National Food Service Management Institute 19