EOC Week 6: Steps in Job Instruction Training

 

In this movie, I feel like the boss did not take the right steps in training his new employees. First off, I believe he was unprofessional and incompetent to his work place. He was never fully aware of what was going on within the company and this is a HUGE responsibility for all the leaders within a company.  Also, there is a clear example of having the wrong person train an employee. When having an employee that is not exactly happy with their job environment, they probably aren't the best person to have training your employees. New employees may get rubbed the wrong way and think twice about showing up the next day.  This doesn't necessarily mean that a company is not a great workplace (if the trainer is unhappy with their current position), but negative energy tends to spread faster than positive energy and people are more responsive to negative energy.  However, when people feel great about a decision they've made, they don't realize they feel great. They usually come in contact with their feelings more quickly when they feel upset. It's important to stay professional and not give first impressions as not being a friend. After awhile, the employee will find their comfort zone within the workplace, therefore first impressions should be kept very professional and not taken to a personal level.

"Unfortunately, we are more likely to note negative rather than positive information when interviewing new employees." -Managing Hospitality Human Resources, pg. 145

"Even though women fill a majority of he positions in many service industries, most old what have commonly been referred to as "pink-collar jobs," working as servers typists, secretaries and room attendants." -Managing Hospitality Human Resources, pg. 33

"Even though Title VII and subsequent legislation made it illegal to discriminate in the workplace, it is wrong to assume that equality has been attained. This is especially true regarding two groups in the work force: women and senior citizens." -Managing Hospitality Human Resources, pg. 33