Francie Reding is currently the Human Resources Manager at Rustica Bakery in Minneapolis but before she took on this role she management recruiting for the Southeast Region Caribou Coffee locations. While she was working at Caribou Coffee, she developed region wide training materials and led training programs. Through her experiences, Reding has learned the importance of consistent training and well developed manuals. Reding believes that training is important to an organization because it allows employees to understand the company’s mission and goals and this gives employees the opportunities to be successful and motivates them to positively contribute to the bottom line. Currently in her position at Rustica Bakery, Reding is creating an
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First, she assessed the situation and realized that there was inconsistently in drinks, next she made sure the company was ready for a training program and she believed it was because there is a positive work environment, and lastly she created the program. The objectives of the program were to create unity amongst baristas, create a single standard for drinks, and to provide all employees with the same expectations and goals. The certification class and manual will be written and implemented by Reding, the full time manager, and three shift managers. Reding will measure the success of the training program if the drinks become more consistent and she will test this by having different employees all make the same drink at the end of the certification class and if the drinks tastes the same then the program will be considered a …show more content…
First, she should write down her expectations. In this case, she hopes the training will create a single standard for all drinks and provide unity and consistency in preparation of drinks. Next, she should indicate how quality will be measured and tracked after training and what will occur if expectations are not met. Lastly, she should provide employees with time to work on making drinks because it is important to give employees the resources needed to meet expectations. I also recommend that when it comes to instructional strategies, mangers should provide employees with immediate confirmation during the transfer period after training. When feedback is given immediately after a problem or success occurs this can improve transfer and retention of training.
The success of the training can be measured by evaluating the results, impact, satisfaction, and skills gained after the training. In the case of Rustica Bakery, the training can be called a success if drinks are more consistent, employees feel as though the training was beneficial, and customers are continuously satisfied with the drinks. It is important for a company to have a positive rate of return on investment when it comes to implementing a training program. Training can be very beneficial to a company because it motivates employees to help the company achieve its goals and
First, she assessed the situation and realized that there was inconsistently in drinks, next she made sure the company was ready for a training program and she believed it was because there is a positive work environment, and lastly she created the program. The objectives of the program were to create unity amongst baristas, create a single standard for drinks, and to provide all employees with the same expectations and goals. The certification class and manual will be written and implemented by Reding, the full time manager, and three shift managers. Reding will measure the success of the training program if the drinks become more consistent and she will test this by having different employees all make the same drink at the end of the certification class and if the drinks tastes the same then the program will be considered a …show more content…
First, she should write down her expectations. In this case, she hopes the training will create a single standard for all drinks and provide unity and consistency in preparation of drinks. Next, she should indicate how quality will be measured and tracked after training and what will occur if expectations are not met. Lastly, she should provide employees with time to work on making drinks because it is important to give employees the resources needed to meet expectations. I also recommend that when it comes to instructional strategies, mangers should provide employees with immediate confirmation during the transfer period after training. When feedback is given immediately after a problem or success occurs this can improve transfer and retention of training.
The success of the training can be measured by evaluating the results, impact, satisfaction, and skills gained after the training. In the case of Rustica Bakery, the training can be called a success if drinks are more consistent, employees feel as though the training was beneficial, and customers are continuously satisfied with the drinks. It is important for a company to have a positive rate of return on investment when it comes to implementing a training program. Training can be very beneficial to a company because it motivates employees to help the company achieve its goals and