Ways to improve the value of employees work contribution Essay

Ways to improve the value of employees work contribution - Essay Example The firm that is analyzed in the paper is the Upper Room Soup Kitchen as one of the long serving soup kitchens in Prince Edward Island in Canada serving to the need of the needy and hungry people in the area. During a two weeks voluntary work in the soup kitchen, as a management student I realized that the value the employees added to operations of the business and towards meeting the goals of the Soup Kitchen in serving the needs of the hungry in Prince Edward Island were constrained. This is despite the fact that most of the employees in the Soup kitchen were volunteers even though there was other long term paid employees. Notably, the food donation system was in disarray with the records of food donations received not properly managed. In addition, though there were quite a considerable amount of food donations received in a week, at times the soup kitchen would record shortages in key foods required, while have excesses of some other. Some of these foods that were not usually use d stayed in the storage for too long and when they went bad, they would be discarded. This brought a point that indeed not only were employees’ contribution for effective running up of the place low, but also was the food donation and recording system lacking. After learning about SSM method which is a means through which problems can be holistically resolved, the researcher thought of Upper Room Soup Kitchen’s problems and decided to develop solutions based on this SSM model that would help the manager of the soup kitchen ensure smoother running. The expressed problem situation With the above problem situation, phone interviews were conducted with five soup kitchen employees from various departments and the manger of the soup kitchen to get a grasp on the problem. The Upper Room soup Kitchen whose goal is to meet some food needs of the hungry people in Prince Edward Island through provision of low fat high nutrition healthy meals to this population is faced not only w ith low employee contribution in meeting its goals but also inefficiencies in the management of its food donation system. Markos and Sridevi (2010:91) indeed asserts that for value of employee contribution in an organization to be improved, the employees’ activities and goals need be aligned the organizations goals. Though the employees in the soup kitchen perform their daily duties well, a sense of laxity in the organization has made inefficient several systems that are core to the organization meeting its goals. For instance, the employees in charge of communicating the food needs of the organization to various stakeholders in order to align the food needs of the soup kitchen to those that are received have experienced some problems in that some of