The document summarizes a team's analysis of a company cafeteria. It includes an agenda, methods used including surveys distributed to employees, key results from the surveys showing a decline in communication and differing perceptions between genders and offices/production. Diagnoses include employee value, communication audit and take-out meal findings. Prescriptions recommended improving organizational culture, addressing gender and production/office perceptions, and formalizing communication. The team also discussed community service and learning experiences.

1. Team Mentholatum
Cafeteria Analysis
Ashish Manjrekar
Daniel Wemmell
Joshua Higgins
Ross Sarraf
Burhan Saiyed

2. Agenda
1. Corporate Champions
2. Methods & Results
3. Diagnosis
1. Employee Value
2. Communication audit
3. Take-Out Meal Findings
4. Prescription/Recommendations
1. Organizational Behavior
2. Communication
5. Community Service
6. Team Learning

3. Corporate Champions
• Provide MBA students with organizational
exposure in various industries
• Identify a problem, event or situation and
conduct research on it
• Prepare summary of findings and offer
prescriptions

4. Our Project
• Invested significant capital expenditures in
building on-site cafeteria
• Completed in 2010
• State-of-the-art kitchen
• Offers Hot meals on-site
• Wide variety of items
• Contractual kitchen staff

5. The Project
• Pre-cafeteria research was conducted in 2010
• No research since
• Project assesses impact on:
– Employee perceived value
– Communication elements
– Feedback and Suggestions

6. Agenda
1. Corporate Champions
2. Methods & Results
3. Diagnosis
1. Employee Value
2. Communication audit
3. Take-Out Meal Findings
4. Prescription/Recommendations
1. Organizational Behavior
2. Communication
5. Community Service
6. Team Learning

7. Methods
• Meetings with management
• Collaboration to draft survey
– Management assisted in determining:
• Length
• Sample
• Survey administered by management

8. Survey
• Qualitative and Quantitative
• 1 to 5 scale:
– 1 strongly disagree
– 2 disagree
– 3 neither agree nor disagree
– 4 agree
– 5 strongly agree

9. Data Sample
• 63 employees/220 total
Department Respondents
Accounting 9
Customer Service 2
Human Resources 4
Marketing 7
Operations 11
Other 7
Production 11
QA/QC 12
Total 63

10. Data Sample
Gender Respondents
F 40
M 23
Total 63
Office/Production Respondents
Office 26
Production (Shifts)
1st 33
2nd 3
3rd 1
Total 63

11. Results
• Averages
Suggestions Considered Grapevine
3.29 2.81
BEFORE AFTER
Co-Workers in Other Departments Co-Workers in Other Departments
3.59 3.49
Department Supervisor Department Supervisor
3.57 3.38
Management Management
3.37 3.21

12. Agenda
1. Corporate Champions
2. Methods & Results
3. Diagnosis
1. Employee Value
2. Communication audit
3. Take-Out Meal Findings
4. Prescription/Recommendations
1. Organizational Behavior
2. Communication
5. Community Service
6. Team Learning

13. Employee Value
• Management:
– Cafeteria is contribution to healthy culture
• Management directed/top-down
• Integration

14. Cafeteria Adds to Healthy Culture
4.43
Benefit Provided
4.32
Lynn’s Service
3.86
Caring Service
3.86
Variety
3.78
Food Quality
1.0 2.0 3.0 4.0 5.0

15. Perception
• Perceptual differences:
– Male vs. female
– Office vs. production

16. Major Gender Differences
Women Feel Less Healthy Alternatives are Offered
F
M
1 2 3 4 5
Men Found the Cafeteria More Comfortable
F
M
1 2 3 4 5

17. Female Perception is Less Positive
0.4
0.2
0
Gender
Difference -0.2
-0.4
-0.6
-0.8
Comfortable Healthy Wide Variety Quality of Lynn's Service Service Cares Menu Should
Alternatives Food Change more

18. Office Employee Perception is Less Positive
0.4
0.2
0
Employee
Difference -0.2
-0.4
-0.6
-0.8
Wide Variety Lynn's Service Healthy Service Cares Quality of Comfortable Menu Should
Alternatives Food Change more

19. Perception as Benefit
0.4
0.2
0
Difference
-0.2
-0.4
-0.6
-0.8
Women & Men Office & Production

20. Employees: Cafeteria a Benefit

21. Agenda
1. Corporate Champions
2. Methods & Results
3. Diagnosis
1. Employee Value
2. Communication audit
3. Take-Out Meal Findings
4. Prescription/Recommendations
1. Organizational Behavior
2. Communication
5. Community Service
6. Team Learning

22. Communication Audit
• Formal
– Vertical
– Lateral
• Informal
– Grapevine/rumors

23. Vertical Communication Declined
Communication with Managers
0.40
0.20
0.00
-0.20
-0.40
-0.60
-0.80
-1.00
-1.20
Customer Other Production Operations QA/QC Marketing Human Accounting
Service Department Resources

24. Vertical Communication Declined
0.40 Communication with Supervisor
0.20
0.00
-0.20
-0.40
-0.60
-0.80
-1.00
-1.20
Accounting Operations Other Customer QA/QC Marketing Human Production
Service Resources

25. Lateral Communication Declined
Inter-Department Communication Change
0.60
0.40
0.20
0.00
-0.20
-0.40
-0.60
-0.80
Other QA/QC Accounting Operations Customer Production Marketing Human
Service Resources

26. Formal v. Informal
2.00
1.50 Formal
Informal
1.00
0.50
0.00
-0.50
-1.00
Operations QA/QC Accounting Marketing Other Production Customer Human
Service Resources

27. Communications
Before After
Co-Workers 3.59 3.49
Supervisor 3.57 3.38
Management 3.37 3.21

28. Informal Communication/Grapevine
Informal Communication
Improved Grapevine
Office 3.31 2.69
Production 2.97 2.95
Total 3.11 2.84

29. Take-Out Meals
Total
35
34
Would Take 33
Meals Home 32
31
Yes 34 30
Total
29
No 29
28
27
Total 63
26
N Y

30. Price for Take-Out Meals
Hot Meal Soup
$2.00 + $1.00 +
(<$1.50) 09 (<$1.00) 11
$2.00 + $1.00 +
($1.51-$3.00) 14 ($1.01-$1.50) 10
$2.00 + $1.00 +
($3.01-$5.00) 01 ($1.51-$3.00) 03
Total 24* Total 24*
*Out of the 34 respondents who were willing to take the meal home,
only 24 were willing to pay extra for it

31. Agenda
1. Corporate Champions
2. Methods & Results
3. Diagnosis
1. Employee Value
2. Communication audit
3. Take-Out Meal Findings
4. Prescription/Recommendations
1. Organizational Behavior
2. Communication
5. Community Service
6. Team Learning

32. Employee Feedback
“Polite, efficient, friendly staff. Top notch customer service provided”
“Fine dining experience”
“The new cafeteria has allowed affordable lunches and greater interaction
with others”
“Love the beef tips, love the banana pancakes”
“The food and variety is very good. The staff is great
- very friendly and accommodating. A good meal at
a great price. A great employee benefit.”

33. Employee Suggestions
• Majority desires a salad bar
• Some complaints regarding too much noise
during break
• Provide wipes so people can clean their tables
on a regular basis
• Consider renovations– furniture, wall paint,
TV, more homely feel desired

34. Prescriptions: Sample
• Further data collection
• Sample:
– Employees from all shifts
– Employees who do not visit the cafeteria
– Population
– Representative sample of departments/gender
• Other communication factors

35. Prescriptions
• Organizational Culture
– Do not force top-down culture
– Incorporate employee-directed culture
• Perceptions
– Gender based feedback
– Production/office feedback

36. Communication Prescriptions
• Formal Communication
– Identify inter-departmental issues
– Use cafeteria for formal events:
• Brown bags
• Skip levels
– Lunch breaks/schedules
– Productions/office lunches
• Informal Communication
– Interactions with management
– Informal/fun events

37. Agenda
1. Corporate Champions
2. Methods & Results
3. Diagnosis
1. Employee Value
2. Communication audit
3. Take-Out Meal Findings
4. Prescription/Recommendations
1. Organizational Behavior
2. Communication
5. Community Service
6. Team Learning

38. Community Service
• Collected donations for the Buffalo City
Mission
• Offered a Softlips for every dollar raised
• Created awareness of Mentholatum and
particularly Softlips at the School of
Management

40. Community Service
• Generated funds to feed 150 families for
Thanksgiving
• Mentholatum matched our donation
• Created word-of-mouth awareness regarding
Mentholatum’s presence on campus
• Found lots of customers of Softlips and heard
numerous good reviews regarding the product

41. Agenda
1. Corporate Champions
2. Methods & Results
3. Diagnosis
1. Employee Value
2. Communication audit
3. Take-Out Meal Findings
4. Prescription/Recommendations
1. Organizational Behavior
2. Communication
5. Community Service
6. Team Learning

42. Team Learning
• Personal learning
o Discovering hidden strengths
o Weak moments
o Working in teams effectively
o Learn about corporate culture
o Learn about production site
o Presentation in front of professors and
professionals

43. Team Learning
• Group Learning
o Using limitations to positive results
o Respecting individual views & ideas
o Maintaining positive team morale
o Time management
o Attainment of team goals
o Exerting social influence to ensure everyone is
heard in a team

44. Team Learning
• Corporate Learning
o Departmental mindset difference
o Organizational Drivers
o People-first emphasis leads to better employee
satisfaction
o Innovation
o Absence of designation dominance leads to better
employee morale
o Community Service Project taught us the benefit
of Corporate Social Responsibility

45. Thank You