The first article that I had written was published in the "Express Hotelier & Caterer" Vol.9 No.46-September 22 2003-on Page No.16 under the following title:-
Man Management Jargon - A Focus on Handling Human Resources - D.Anthony Gerald
Managing people is one of the vital factors in any organisation. Some of the issues may be of a serious nature and must be handled diplomatically. Given below are some of the tips, which would enable you to change your outlook and mindset while dealing with people in your organisation. These management tips practically adopted would enable you to be a better HR professional or a Manager and thus make your place of work a better place to work. Never say "No"; it indicates a feeling of negativism. Be positive in your approach. Understand other people's feelings and act according to them. This would enable you to ease any tense situations. Try to put yourself into others' shoes and first seek to understand than coming to a conclusion instantly. Read between the lines before you make any judgement or decisions. It is always the mistakes that are pointed out first and never is a hard work highlighted and appreciated. Hence try to criticise in private and praise in public. Inculcate a culture of learning and sharing. Never think that you know everything. Try to communicate, communicate, communicate. Know your people by name and never call them by their designations or token numbers. The best soultions to solve grievances would be by listening. Sort grievances instantly, procrastinating may pile up issues. Beware of your body language, you may be observed by your colleagues and co-workers. Adopt a policy of simplicity and avoid ego. Have trust in your subordinates and be co-operative with your superiors. Plan your job to perform well, manage your time and avoid visitors during working hours unless it is important and you have given an appointment. Cut short your conversations over the telephone, it will enable you to save time. Own up your mistakes and never cover them up. Choose the right man for the right job and impart the right training at the right time. Have an eye for attitude and train for skills. Remember motivation pays you more than your perks. Never sack an employee without providing him/her a chance to rectify his mistake. Listening to employees may resolve issues, even when you are busy as they like to be heard. Never have favouritism within your workforce, treat all as equals. Always back up your subordinates, they would be loyal to you and would never put you down at the time of your crisis. Create culture of faith, trust and confidence. Remember, teamwork leads to success. Never function in isolation. Help at all times, but never carry the burden of others-you might not get any credit, your time will be lost and others might get the reward. Be flexible to rules and regulations. Do not demand respect. Give respect and you will reap its benefits. Lead to be followed and not follow to be lead. Be approachable and ensure a feeling of friendliness. Extend courtesy and be hospitable. Take time to speak to employees and make them important. Wish and greet people on their happy occasions, it will show that you have concern for them. Organise an outing with your colleagues and staff; it will ease the friction without your department. (The writer can be contacted at antonygerald@hotmail.com)
Recognizing good performance, motivating your team and building a culture of contagious enthusiasm are challenging yet extremely important responsibilities for every leader at every level. Here are a few tips and techniques for your consideration:
1. Eliminate demotivating meetings - the kind that lack organization and direction, are not results oriented, involve the wrong people, and draft on too long. Unproductive meetings are today's biggest time and money wasters, and they're major turnoffs for people who want to achieve. So find yourself a good meeting management guide, distribute copies to everyone on the team and apply what you learn.
2. Start the day off right - When people in your organization turn on their computers, have a message of the week such as a quotation on customer service, person growth, something humorous, or even the birthdays of employees during that week.
3. Make recognition part of your agenda - Add "Shameless Bragging" as a short agenda item to all staff or team meetings. Encourage participants to brag about someone who has had a positive impact on your customers, your culture, and of course, your bottom line. [Collected]
Socite Generale De Surveillance (SGS) has awarded the Hazard Analysis & Critical Point (HACCP) certificate to the Chennai arm of Taj Air Caterers (TAC). It is believed that SGS conducted a very strenuous and ruthless audit at this food manufacturing unit some time ago before clearing them for this prestigious award. Possession of this certificate makes Taj Air the first unit in the entire south to be awarded with HACCP certificate. According to Antony Gerald Personnel Officer, Taj Air Caterers, the inspection after which the green signal was given. With HACCP already in hand the unit is now in the process of obtaining ISO 9001 and ISO 14001 certifications. In an exclusive with Express Hotelier & Caterer, Dr.John Mc Gregor Bryden of SGS said "The level of professionalism displayed by Taj Air Staff was impressive. Besides the HACCP programme was very well documented. They certainly deserve the certificate and they should be proud of the same. He also stated that the Indian Hospitality industry should follow their footsteps and should equip themselves with this certification for the betterment of their business. We got to know about this hygiene audit through SGS. Being a new unit we always wanted to ensure that we deliver 100 per cent safe food to our clients. Under the guidance of late Arul James we conducted a workshop and 20 of our selected staff who attended it were given certificates. We later formed a core team of HACCP whose responsibility was to ensure that required standards are constantly implemented in each and every department, informed Lionel Huggett, executive manager, Taj Air Caterers. Each food item prepared here is a blast frozen and then goes through various other processes where a constant temperature is maintained throughout. The officials here say that if this standard operating system is adopted the food always remains safe for consumption. In out unit every department maintains a minute to minute record as per the norms of HACCP, which is constantly updated as and when a food item is processed. Procurement of this certificate has already stared bearing fruits as more international airlines are approaching them for an audit owing to hygiene standards set by them. Though the certification is valid till January 2004 SGS will conduct routine audits on a half yearly basis apart from the surprise audits. Failing to maintain required standards, the unit stands to loose the certification.-Ayay Anand Experts from Hotelier & Caterer-Food and Beverage on Pg. 18 of December 10 2001 edition.
Testing
ReplyDeleteThe first article that I had written was published in the "Express Hotelier & Caterer" Vol.9 No.46-September 22 2003-on Page No.16 under the following title:-
ReplyDeleteMan Management Jargon - A Focus on Handling Human Resources - D.Anthony Gerald
Managing people is one of the vital factors in any organisation. Some of the issues may be of a serious nature and must be handled diplomatically. Given below are some of the tips, which would enable you to change your outlook and mindset while dealing with people in your organisation. These management tips practically adopted would enable you to be a better HR professional or a Manager and thus make your place of work a better place to work.
Never say "No"; it indicates a feeling of negativism. Be positive in your approach. Understand other people's feelings and act according to them. This would enable you to ease any tense situations. Try to put yourself into others' shoes and first seek to understand than coming to a conclusion instantly. Read between the lines before you make any judgement or decisions. It is always the mistakes that are pointed out first and never is a hard work highlighted and appreciated. Hence try to criticise in private and praise in public. Inculcate a culture of learning and sharing. Never think that you know everything. Try to communicate, communicate, communicate. Know your people by name and never call them by their designations or token numbers. The best soultions to solve grievances would be by listening. Sort grievances instantly, procrastinating may pile up issues. Beware of your body language, you may be observed by your colleagues and co-workers. Adopt a policy of simplicity and avoid ego. Have trust in your subordinates and be co-operative with your superiors. Plan your job to perform well, manage your time and avoid visitors during working hours unless it is important and you have given an appointment. Cut short your conversations over the telephone, it will enable you to save time. Own up your mistakes and never cover them up. Choose the right man for the right job and impart the right training at the right time. Have an eye for attitude and train for skills. Remember motivation pays you more than your perks. Never sack an employee without providing him/her a chance to rectify his mistake. Listening to employees may resolve issues, even when you are busy as they like to be heard. Never have favouritism within your workforce, treat all as equals. Always back up your subordinates, they would be loyal to you and would never put you down at the time of your crisis. Create culture of faith, trust and confidence. Remember, teamwork leads to success. Never function in isolation. Help at all times, but never carry the burden of others-you might not get any credit, your time will be lost and others might get the reward. Be flexible to rules and regulations. Do not demand respect. Give respect and you will reap its benefits. Lead to be followed and not follow to be lead. Be approachable and ensure a feeling of friendliness. Extend courtesy and be hospitable. Take time to speak to employees and make them important. Wish and greet people on their happy occasions, it will show that you have concern for them. Organise an outing with your colleagues and staff; it will ease the friction without your department. (The writer can be contacted at antonygerald@hotmail.com)
GET EVERONE ENERGIZED:-
ReplyDeleteRecognizing good performance, motivating your team and building a culture of contagious enthusiasm are challenging yet extremely important responsibilities for every leader at every level. Here are a few tips and techniques for your consideration:
1. Eliminate demotivating meetings - the kind that lack organization and direction, are not results oriented, involve the wrong people, and draft on too long. Unproductive meetings are today's biggest time and money wasters, and they're major turnoffs for people who want to achieve. So find yourself a good meeting management guide, distribute copies to everyone on the team and apply what you learn.
2. Start the day off right - When people in your organization turn on their computers, have a message of the week such as a quotation on customer service, person growth, something humorous, or even the birthdays of employees during that week.
3. Make recognition part of your agenda - Add "Shameless Bragging" as a short agenda item to all staff or team meetings. Encourage participants to brag about someone who has had a positive impact on your customers, your culture, and of course, your bottom line.
[Collected]
How to Succeed-A 15 point plan
ReplyDelete1. Don't talk negatively about people behind their backs. If you gossip, people won't confide in you. Mind your own business.
2. Try to work for someone who'll challenge your powers. You'll learn more in a year than 4 years of college.
3. Successful bosses here good communications skills. They learn from people, including their employees.
4. Work in such a way that makes your boss look good. It's not flattery.
5. On downsizing, the first to go are those with a few friends. Bosses prefer competent people whom they respect.
6. Dress for the job you want, not the one you have. Let your dress reflect professionalism.
7. How to get in good physical shape. Unless exceptionally skilled, the unhealthy are at a comparative disadvantage.
8. Personal integrity is crucial. Tell nothing but the truth. Bosses can forgive mistakes but if you lie; you're gone.
9. Be on time. Try to arrive few minutes early. It saves you from stress. You'll be much relaxed and work better.
10. Strive your best to keep a deadline. If you cannot meet it then apologize and ask for an extension.
11. Don't take things personally. If some people are unhappy with you, it's their problem. But always strive to give your best.
12. If you must correct someone, don't get personal about it. Do it never in front of others.
13. Spend sometime along every day. What's the mission of my life? What do I want to be? And how to go about it.
14. As you move along plan "A" of your career, maintain a plan "B" as well on alternative course to rely.
15. Always remember that the secret of success is passion. Always think big. Spread love and joy. You'll have a blissful years ahead.
SGS Awards HACCP Certification to TAC, Chennai
ReplyDeleteSocite Generale De Surveillance (SGS) has awarded the Hazard Analysis & Critical Point (HACCP) certificate to the Chennai arm of Taj Air Caterers (TAC). It is believed that SGS conducted a very strenuous and ruthless audit at this food manufacturing unit some time ago before clearing them for this prestigious award. Possession of this certificate makes Taj Air the first unit in the entire south to be awarded with HACCP certificate.
According to Antony Gerald Personnel Officer, Taj Air Caterers, the inspection after which the green signal was given. With HACCP already in hand the unit is now in the process of obtaining ISO 9001 and ISO 14001 certifications.
In an exclusive with Express Hotelier & Caterer, Dr.John Mc Gregor Bryden of SGS said "The level of professionalism displayed by Taj Air Staff was impressive. Besides the HACCP programme was very well documented. They certainly deserve the certificate and they should be proud of the same. He also stated that the Indian Hospitality industry should follow their footsteps and should equip themselves with this certification for the betterment of their business.
We got to know about this hygiene audit through SGS. Being a new unit we always wanted to ensure that we deliver 100 per cent safe food to our clients. Under the guidance of late Arul James we conducted a workshop and 20 of our selected staff who attended it were given certificates. We later formed a core team of HACCP whose responsibility was to ensure that required standards are constantly implemented in each and every department, informed Lionel Huggett, executive manager, Taj Air Caterers.
Each food item prepared here is a blast frozen and then goes through various other processes where a constant temperature is maintained throughout. The officials here say that if this standard operating system is adopted the food always remains safe for consumption. In out unit every department maintains a minute to minute record as per the norms of HACCP, which is constantly updated as and when a food item is processed. Procurement of this certificate has already stared bearing fruits as more international airlines are approaching them for an audit owing to hygiene standards set by them. Though the certification is valid till January 2004 SGS will conduct routine audits on a half yearly basis apart from the surprise audits. Failing to maintain required standards, the unit stands to loose the certification.-Ayay Anand
Experts from Hotelier & Caterer-Food and Beverage on Pg. 18 of December 10 2001 edition.