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Table of content

I. EXECUTIVE SUMMARY

II. INTRODUCTION

III. PROBLEM STATEMENT

IV. OVERVIEW OF ALTERNATIVES

V. CRITERIA

VI. RECOMMENDATIONS

Executive Summary

This justification report analyses analyzes the importance of implementing new rules in regard tofor our cafeteria food services here at John Company. It examines the possible new rules that can be adopted to help the employees benefit more of from their company's resources in place. The method of analysis will include but not limited to, among other things, changing the break time for lunch, adding additional food to the menu, and allowing employees to eat any food they desire. In addition, it will include a research conducted among the company staff for the purposes of determining employees' food tastes and their effects on different employees based on their dietary restrictions. Comment by David Alan Coia: Referes to? Comment by David Alan Coia: Use two spaces after end punctuation. Comment by David Alan Coia: Tastes?

The results of research shows that the three examined alternatives would have a great impact on workers productivities.

INTRODUCTION

This report features the findings of an investigation conducted about the usage and safety of Sana Company cafeteria. Mr. Smith, Human Resource Manager, requested this the report, which will include recommendations for the improvement of current rules. It was prepared by Mr. Jackson, the construction site supervisor of Construction Site and submitted to Mr. Smith on 10/24/2014October 24, 2014.

PROBLEM STATEMENT

Many employees complain about the lunch conditions they are at the moment in regards to their lunchtimes aand the safety they hope to have while dinning in the cafeteria. Employees are also experiencing problems with the food, because the menu only offers only three different foodsentrees. Safety has been a constant issue for most of them employees, because they do not want to be disturbed while enjoying their meals. Comment by David Alan Coia: Perhaps you can clarify what you mean by "safety" here.

OVERVIEW OF ALTERNATIVES

Alternative 1 –LUNCHTIME CHANGE: This will involve changing employee’s' lunchtime. It will give them more flexibility and allow them to be more productive throughout the day.

Alternative 2-FOOD MENU CHANGE: This will involve changing the company food menu and allowing for a wider variety of food to be served in the cafeteria. Most of the employees come from different cultures and the tastes of the food should be as diverse as they arepossible. A great advantage of such change is that will make increae employee s more enthusiasmtic about working for the company.

Alternative 3 –ENFORCING THE SAFETY AND HYGENE IN THE CAFETARIA: The enforcement of safety rules for of workers in this placethe cafeteria is important, because as many of thememployees use the cafeteria as a place to relax before going back to their respective tasks. Making sure they are well protected from any harm is important. Another important choice thing to consider is making ensureing that food are is cooked in front of the workers, so they will know that it is prepared in the most hygiene hygienic of circumstances. Comment by David Alan Coia: Again, what harm can their be I the cafeteria? See note four.

CRITERIA

There were criteria used by John Company to evaluate the viability of the alternatives, but some proved to be more important, for example: . Here are the most important criteria’s: Comment by David Alan Coia: Use active voice.

Costs –The Company would like to provide the an improved cafeteria menu, but it must will keep consider the costs associated with in considerationimprovements throughout the whole process, because the budget is as, it is running on a tight budget this year.

Safety and Health – The cafeteria menu should be diverse for so employees to may enjoy different types of food.

Timing – The new rules should allow employees to have their lunch at a better time whole while minimizing the waste of time.

Popularity – Researcher noted that most employees enjoy having a great and friendly place for them to eat and enjoy their break.

Achievability – It is a new procedure that will involve changing the work schedule, but would likely to help raise productivity.

RESEARCH METHOD

The research methods included changing company cafeteria rules, changing lunchtime, and inquiries from employees for changes related to the menu of food served. Additionally, a research was conducted among the company staff to determine the food tastes of each employees and results were drawn form itfrom that research.

After evaluation of each alternatives and criteria, the following findings and analysis were of assistance in crafting this recommendation.

RECOMMENDATIONS:

In order to correct the unsatisfactory situation that most of the employees are experiencing daily, Mr. Jackson suggests that consideration be given to the following measures:

1. Change Lunch lunch time for employees

2. Offer a different menu with wide variety of choices and upgraded with dietary information

3. Allowing employees to eat as much as they wish without imposing control on them

4. Providing new safety rules associated with the use of the cafeteria

5. Enforcing the hygiene associated with the food served to employees

REFERENCES

Wanjek, C. (2005). Food at Work: Workplace Solutions for Malnutrition, Obesity and Chronic Diseases. (Publication?) Geneva, SW: International Labor Organization.

Smith, A., F., (2007). The Oxford Companion to American Food and Drink. New York, NY: Oxford University Press.