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Sisäiset ja ulkoiset motivaatiotekijät hävikin vähentämisessä : case: ravintola Hohka
(2023)
voisiko palkitseminen edistää tätä motivaatiota. Opinnäytetyön tietoperustassa käsiteltiin motivaatio- ja palkitsemisteorioita, saadakseen syvemmän ymmärryksen työmotivaatioon vaikuttavista sisäisistä ja ulkoisista tekijöistä. Tavoitteena oli tunnistaa ne...
The objective of this thesis was to explore the motivational factors of kitchen staff in reducing lunchtime food waste. The purpose was to provide development suggestions to improve motivation among kitchen personnel for the reduction of food waste. The study was commissioned by ISS Services, a company within the ISS Group, specifically focusing on the staff restaurant Hohka. The research addressed how kitchen staff could be motivated more effectively to reduce food waste during lunch, and whether incentivization could enhance this motivation. The theoretical framework delved into motivation and reward theories to gain a deeper understanding of internal and external factors influencing work motivation. The purpose was to identify factors that could increase motivation among kitchen staff in food waste reduction. The qualitative research method involved thematic interviews with kitchen staff, guided by a thematic list based on the theoretical framework. Content analysis of the interview material formed the basis for the research findings. Key results highlighted that both internal and external factors influenced kitchen staff motivation, with a particular emphasis on improving communications, training and development opportunities, and incentivization. Teamwork and a functional work environment were underscored as crucial. While incentivization was perceived as a positive motivator, its exclusive use was deemed insufficient. Clear and open communications were considered pivotal in enhancing motivation. The need for training and development was seen as a strong motivator, as well as various forms of incentivization. As development suggestions, a comprehensive approach incorporating these factors was proposed to enhance motivation in food waste reduction. The results provide valuable insights for ISS and can serve as a guide for further actions to motivate kitchen staff....
The objective of this thesis was to explore the motivational factors of kitchen staff in reducing lunchtime food waste. The purpose was to provide development suggestions to improve motivation among kitchen personnel for the reduction of food waste. The study was commissioned by ISS Services, a company within the ISS Group, specifically focusing on the staff restaurant Hohka. The research addressed how kitchen staff could be motivated more effectively to reduce food waste during lunch, and whether incentivization could enhance this motivation. The theoretical framework delved into motivation and reward theories to gain a deeper understanding of internal and external factors influencing work motivation. The purpose was to identify factors that could increase motivation among kitchen staff in food waste reduction. The qualitative research method involved thematic interviews with kitchen staff, guided by a thematic list based on the theoretical framework. Content analysis of the interview material formed the basis for the research findings. Key results highlighted that both internal and external factors influenced kitchen staff motivation, with a particular emphasis on improving communications, training and development opportunities, and incentivization. Teamwork and a functional work environment were underscored as crucial. While incentivization was perceived as a positive motivator, its exclusive use was deemed insufficient. Clear and open communications were considered pivotal in enhancing motivation. The need for training and development was seen as a strong motivator, as well as various forms of incentivization. As development suggestions, a comprehensive approach incorporating these factors was proposed to enhance motivation in food waste reduction. The results provide valuable insights for ISS and can serve as a guide for further actions to motivate kitchen staff....
Arvostavan ja avoimen johtamisen vaikutus henkilöstön työssä suoriutumiseen
(2023)
Tämä opinnäytetyö tutki Yrityksen X henkilöstön kokemusta arvostavan ja avoimen johtamisen vaikutuksesta työssä suoriutumiseen. Tarkoituksena oli tuottaa tietoa siitä, kuinka arvostava ja avoin johtamismalli toteutuu yrityksessä. Lisäksi tutkimuksen...

