Topic: Organizations frequently provide food for their employees. What are some complications and critical implications of feeding employees?
Introduction
Employees play an essential role in the organization because they facilitate different factors of production in the organization. Employees also ensure that various assigned duties are performed according to the set organization’s goals and mission. Providing food to employees acts as a retention magnet. This is because the provision of food satisfaction rates among the employees would increase. The provision of food also shows that the organization is serious about creating a suitable and supportive working environment. On the other hand, employees would feel valued. In return, they would be useful when delivering and performing various tasks assigned to them by the organization’s management, hence enhancing productivity.
Complications of feeding employees
As much as the provision of food to employees would save their time and improve the organization’s rate of productivity, there are complications associated with the feeding of the employees. Not all employees would be satisfied with the types of food being offered by the organization. The employees might raise a negative complains that might discourage an organization from providing food. Inadequate planning might hinder the routine of delivering food to employees because the management might lack enough resources to purchase foodstuffs required by the employees(Liu, Song, Koopmann, Wang, Chang & Shi,2017). Additionally, the food being provided might not meet the tastes and preferences of employees, making it challenging to enhance a culture that would mostly be attained when sharing meals. Complaints from the employees regarding food being offered by the organization would complicate the feeding process of the employees.
Critical implications of feeding employees
An organization that provides food for its employees would boost the rate of its productivity. Breaking to go and get meals such as breakfast and lunch are sometimes stressful for the employees because they have to decide the restaurants they would have to go for lunch and deciding on the type of restaurant, routes to take, and the type of food they would need to waste time. An organization providing food would help the employees to save time that they would waste when going for lunch. The employees would save time that would be used in doing other activities that would boost the organization’s goals. Hence, food satisfies employees’ hunger, saves time, and limits a significant source of distraction.
Apart from saving time, an organization providing food to its employees would be building the entire organization’s culture. The only time employees would come together would be while taking meals such as breakfast and lunch together. Sharing meals among the employees is one of the easiest ways that create strong social bonds among the employees. Employees would be able to make strong connections or relationships with other employees from different departments. They would also be able to share various ideas that would steer the organizations’ development towards attaining success. Therefore, sharing meals among the employees would build a strong connection, which would be one of the suitable culture guiding the company.
Feeding employees in the organization would boost employees’ morale. An organization that ensures that its employees take different meals would attract a higher rate of employee satisfaction. This is because, in addition to allowances that the employees enjoy, they would also want food. Food provision would make them happy because they would feel that the organization’s mind about their welfare. Therefore, employees would be motivated to work extra hard to help the organization attain its anticipated success.
It also enhances a healthier workforce in the organization. An organization that would be providing food to its employees would always ensure that the various meals are being prepared to meet the health standards and requirements needed by the organization’s employees. The provision of healthy meals would benefit both the organization and the employees (Loughran, 2016). This is because cases of illnesses would be reduced, and the organization would also have to provide health insurance costs at a reduced rate. Furthermore, there would be no absenteeism because of sicknesses issues. The employees would always be available to perform their different tasks. An organization would be able to enjoy increased productivity.
Organizations providing food to employees would also yield significant outcomes. Most organizations would be reliable because the employees would always be available to ensure that clients get goods and services at any time they demand them. The organizations’ efficiency would also be increased because the employees would always be available and would be working extra hard to ensure that different activities and operations are performed effectively. The organizations cannot ignore the provision of food because it is one of the best and cost-effective methods that would yield the organization’s productivity and employee satisfaction.
Conclusion
Organizations need to provide food to employees because of various benefits. Employees play essential roes that enable the organization to attain its expected objectives and realize its planned mission. By providing food, employees would feel that their welfare is valued. The provision of food would boost their morale that would, in turn, motivate them to work smart with the intention of enabling organizations to realize success and maximize more profits. It would also save time that would be used in looking for restaurants that the employees would go to get their meals. Hence the provision of food among employees should be embraced by different organizations to enable them to realize success and maximize more profits.
References
Loughran, J. (2016). Working together virtually: The care and feeding of global virtual teams. In Proceedings of 5th International Command and Control Research and Technology Symposium.
Falcone, P. (2019). One hundred one tough conversations to have with employees: A manager’s guide to addressing performance, conduct, and discipline challenges. HarperCollins Leadership.
Liu, Y., Song, Y., Koopmann, J., Wang, M., Chang, C. H. D., & Shi, J. (2017). Eating your feelings? Testing a model of employees’ work-related stressors, sleep quality, and unhealthy eating—Journal of Applied Psychology, 102(8), 1237.