First describe the current organization. Then describe the limitations you see in the way things are currently run. Then describe the changes you would implement providing clear details of the change. Finally, describe how these changes would make things “better”.
As you write this paper refer to Chapters 2, 3, 4, 11. Do this by discussing which approach or approaches to organizational communication the setting currently seems to rely on. Then discuss which approach to organizational communication your proposed changes are based on. In other words, think of yourself as an organizational communication theorist and argue for certain principles.
You can also use chapter 11 to discuss to what extent the changes you propose will encourage people to act mindfully, with integrity, and ethically.
An organization that I am very familiar with is the Saint Mary’s College food provider, Sodexho foods. They supply all the food for the dining hall, the cyber café, the a la carte section in Madeleva Hall, Dalloway’s, and caters any additional event on campus. The food services staff works very hard all year round to make sure that students and staff eat well balance, well prepared meals. However, there are a few major changes that should be made so that students use the Sodexho services more.
The biggest change that must be made is their organization of time. The change does not need to be made so that the workers are more efficient like Taylor’s time and motion studies (Eisenberg, 72). Rather, the time the organization is opened and running for people to use needs to be readjusted. The current hours for the main meals of lunch and dinner are as follows: Lunch 11-2 pm and dinner 4:30-7 pm. In addition, one meal option is available at dinner until 7:30pm. Though three hours for each mealtime seems like a good idea and plenty amount of time for students to get to eat, many students are not able to get to the dining hall in time. Athletic practices, musicals, homework, and extracurricular activities are just a few of the things students are doing instead of making it to dinner on time. Also, if students make it to the dining hall by 7 pm, the food is usually left over from earlier in the night. This means, the warm cookies are no longer being made, the pizza is cold and left in the pan, and this makes the few dining options even smaller. Most college campuses have multiple dining halls and at least some of them will be opened later for the students’ convenience. However, Saint Mary’s College does not have this option.
Another change that needs to be made is the menu that is served everyday. It is obvious that the staff makes an effort to have different meal options and at every meal. However, there are some things that should be replaced. For example, hamburgers are always available. Most students, however, would like to have a healthier option like a chicken cesar wrap. In addition, the vegetarian section is very limiting to students that chose this option. It is oftentimes the same sorts of food, rice, white pasta noodles, and grilled vegetables. Little creativity is put into the vegetarian menu. However, it is possible to improve upon the service hours and the menu options with a few simple procedures.
In order to make the dining hall better, it needs to be opened later. Sodexho would probably argue that there are other services available on campus that are opened later for students. However, the cyber café is always fried, greasy food and the hours for Dalloway’s are sporadic and hard to follow. The dining hall simply needs to be opened to a later hour so that athletes and busy students are able to eat a meal without rushing. Secondly, the menu options need to be reevaluated. There are many ways in which this could be done. An easy way would be through surveys. Students should fill out surveys about the food service and exactly what type of food they would like to see in its place. Though surveys are sometimes passed out in the dining hall, they never ask for specific suggestions for meals. Rather, they usually ask if you are happy with the food service. If you answer “no,” there are no more questions about why you are unhappy. Surveys are also a great way to find out overall customer satisfaction with the company.
Along with the surveys, quality-improvement teams would help the food service. These teams have goals, which “are to improve customer satisfaction, evaluate and improve team performance, and reduce costs” (Eisenberg, 241). This type of team would greatly benefit Sodexho because it would enable a lot of brainstorming. The more ideas that are available, the more the service and food options will improve.
Organization through space could also be improved in the dining hall. During nice meals such as Thanksgiving or Christmas dinner, the lights are dimmed and music is playing softly in the background. This setting is very nice for the customers, better known as students, to relax in. Reorganizing the setting through the use of lighting and music makes the area a lot more enjoyable. The more enjoyable it is, the more students will use the services and in turn, earn Sodexho money.
Sodexho seems to follow the human relations approach to management. This approach wants people “to feel united, tied, bound to something, some cause, bigger than they, commanding them yet worthy of them, summoning them to significance in living” (Eisenberg, 82). Though it does not seem like the kitchen staff or dishwashers would feel this way about the company they are working for, I think that they do feel this way for Sodexho. Barry Bowles, the Saint Mary’s College Sodexho manager, tries hard to be inclusive with his team of workers. At every big event, Bowles is energetic and leads his team well. Also, he is on campus nearly every day of the week making sure the services run smoothly. Sodexho hires many mentally challenged employees to do certain tasks around the dining hall. These employees are just as significant part of the team as any other member. The management of Sodexho is excellent and does not need to be changed.
The changes that I suggested were to change the space and time organization and to better serve the needs of the customer. These changes could be implemented into the organization quite easily and they would increase the integrity of Sodexho foods. “Integrity is a mindful state of acting purposefully to fulfill the promises and commitments you make to others” (Eisenberg, 346). The promises that Sodexho has already promised are to serve the students well and incorporating the suggested changes would increase their integrity.
Overall, Sodexho Foods is a very well run company with excellent management. However, some changes need to be implemented to make it more desirable to its customers. By making the changes that were suggested, Sodexho could increase their teamwork mentality, increase customers and profits, and serve the needs of the customers exceptionally well.
Eisenberg, Eric M., H.l. Goodall, Jr., and Angela Trethewey. Organizational Communication Balancing Creativity and Constraint. 5th ed. Boston, New York: Bedford/ St. Martin's, 2006.
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