ABSTRACT
The project work on efficacy of catering services on employee productivity a case study of shoreline power company ltd was conducted to find out how efficiency of the catering industries within the company affects the productivity of the employees. The research revealed that delay in services and other factors like low motivations are the possible causes of delay in productivity of employee. To effectively carry out the study, the researcher used the junior staffs of the company as the sample size where fifty research questions were administered to them and a total of thirty was returned which was analysed using simple percentage method
CHAPTER ONE
INTRODUCTION
Catering is defined as the business of providing food and drink, typically at social events and in a professional capacity either on-site or at a remote site. The term was originally coined by the Merchant Marines, who were among the first to employ catering officers for their vessels. These catering officers were responsible for purchasing goods, preparing food, and serving the meals and beverages to the other people on board the vessels. They also had to perform other ship-related tasks.
However the trade goes back much further than that. Catering dates back in the 4th millennium BC in China. The culture of grand eating and drinking was also present in old Egypt at that time. Most of the services were provided by slaves. The ancients Greeks are credited with making catering a trade by offering free services at their inns and hostels which continued into the Roman Empire. At this time the intent was primarily to serve soldiers. In the middle ages catering centered around monasteries and the Christian pilgrimages in Europe. The trade spread during the reign of Charlemagne. By late middle age the new bourgeoises and a monetary economy helped the popularity of catering to flourish. When the industry drew the attention of German legislators in the 14th and 15th century, food and beer regulations began to take form. But much of the industry was still primarily seen in feasts and celebrations for kings and other noblemen. After the French revolution in the 18th century and the lack of an aristocracy, catering guilds were forced to find new ways to sell their talents and the first French restaurants were started.
In America, the catering industry is still very young. Catering started booming after the war when companies who had previously made food supplies for World War II needed something to do. As people became wealthier and the economy grew, caterers found there was a demand for their services, which has previously been reserved for the very rich.
The modern improvement of transportation, technical innovations, population increase, and sudden rise in the trade of travel and tourism has given gastronomy today an ever increasing rise in popularity and major factor in our current economy. TGIS is proud to be part of this rich and colored history of gastronomy for nearly 25 years.
⦁ BACKGROUND OF THE STUDY:
Employee productivity (sometimes referred to as workforce productivity) is an assessment of the efficiency of a worker or group of workers.
Workforce productivity is the amount of goods and services that a worker produces in a given amount of time. It is one of several types of productivity that economists measure. Workforce productivity, often referred to as labor productivity, is a measure for an organization or company, a process, an industry, or a country.
Workforce productivity is to be distinguished from employee productivity which is a measure employed at individual level based on the assumption that the overall productivity can be broken down to increasingly smaller units until, ultimately, to the individual employee, in order be used for example for the purpose of allocating a benefit or sanction based on individual performance (see also: Vitality curve).
The OECD defines it as "the ratio of a volume measure of output to a volume measure of input".(OECD Manual 2012) Volume measures of output are normally gross domestic product (GDP) or gross value added (GVA), expressed at constant prices i.e. adjusted for inflation. The three most commonly used measures of input are:
⦁ Hours worked;
⦁ Workforce jobs; and
⦁ Number of people in employment.
Productivity may be evaluated in terms of the output of an employee in a specific period of time. Typically, the productivity of a given worker will be assessed relative to an average for employees doing similar work. Because much of the success of any organization relies upon the productivity of its workforce, employee productivity is an important consideration for businesses.
Productivity is an average measure of the efficiency of production. It can be expressed as the ratio of output to inputs used in the production process, i.e. output per unit of input. When all outputs and inputs are included in the productivity measure it is called total productivity. Outputs and inputs are defined in the total productivity measure as their economic values. The value of outputs minus the value of inputs is a measure of the income generated in a production process. It is a measure of total efficiency of a production process and as such the objective to be maximized in production process.
Productivity measures that use one or more inputs or factors, but not all factors, are called partial productivities. A common example in economics is labor productivity, usually expressed as output per hour. At the company level, typical partial productivity measures are such things as worker hours, materials or energy per unit of production.
In macroeconomics the approach is different. In macroeconomics one wants to examine an entity of many production processes and the output is obtained by summing up the value-added created in the single processes. This is done in order to avoid the double accounting of intermediate inputs. Value-added is obtained by subtracting the intermediate inputs from the outputs. The most well-known and used measure of value-added is the GDP (Gross Domestic Product). It is widely used as a measure of the economic growth of nations and industries. GDP is the income available for paying capital costs, labor compensation, taxes and profits.
For a single input this means the ratio of output (value-added) to input. When multiple inputs are considered, such as labor and capital, it means the unaccounted for level of output compared to the level of inputs.[1] This measure is called in macroeconomics Total Factor Productivity TFP or Multi Factor Productivity MFP.
Productivity is a crucial factor in production performance of firms and nations. Increasing national productivity can raise living standards because more real income improves people's ability to purchase goods and services, enjoy leisure, improve housing and education and contribute to social and environmental programs. Productivity growth also helps businesses to be more profitable.
Shoreline Power Company Limited is a subsidiary of Shoreline Energy International. It was incorporated on the 24th October, 2004 with the vision to become a leading private sector power generation company within sub-Saharan Africa. In 2005, it acquired ABB Switchgear manufacturing facility in Ilupeju, Lagos, Nigeria.
In 2006 the company gained entry into Power Generation activities via establishment of Agbara Shoreline Power Co. Ltd, a NERC licensed IPP Company having a 100 MW Power Plant development Project.
Through the continuous growth of their generating capacity, Shoreline Power has enhanced its operations and maintenance competence of power generating plants as well as the development of local content.
Shore line power company LTD have a staff force of over 1000 who reports to work every day. According to the rules and guidelines of the company, the workers are entitled to a one hour lunch time every day which must be within the premises of the company.
It was however discovered that expected productivity per day sometimes slags in the afternoon time due to the high delay which is believed to be due to inefficiency to perform catering jobs fast on the side of the catering establishments scattered within the company premises.
This project work therefore will attempt to examine the efficiency of catering service in the productivity of the shoreline company employees with a view to curtail the observed problem.
⦁ STATEMENT OF PROBLEM:
Every company have an expected production level every day. This production target determines the profit level of the company. Companies normally frown at any attempt that will delay her production level. In Shoreline Power Company however, it has been discovered that there are certain degrees of delay in the company power production which is very noticeable during the afternoon section of their work. In attempt to solve this problem, it was discovered that the problem can be traced to the rate of service rendering by the catering industries scattered within the company where all staffs are mandated to have their lunch according to the bye-laws of the company. It was discovered that instead of finishing lunch at exactly one hour as stated by the bye-law, most staffs finished their lunch sometimes around two hours. This according to them is as a result of delay in service by the catering industries. This project work therefore will attempt to enumerate the need to maximize employee productivity and the possible ways of achieving it.
⦁ OBJECTIVES OF THE STUDY:
The following forms the objective of the study;
⦁ To examine the problems causing delay in the service rendering by the catering industry within the Shoreline Power Company.
⦁ To investigate the need for maximum employee productivity in a company
⦁ To enumerate ways of maximizing employee’s productivity in a company.
⦁ To find out other possible causes of low productivity of employees in a company.
⦁ RESEARCH QUESTIONS:
In the course of this study, the researcher deem it necessary to introduce some research questions which will aid better understanding of the project topic through the process of answering them. The research questions include;
⦁ How does the catering industry contribute to low employee productivity in a company?
⦁ What are the possible advantages of high employee productivity in a company?
⦁ What is the importance of catering services in a production company?
⦁ RESEARCH HYPOTHESIS:
The following constitutes the research hypothesis of the study;
HO: Delay in service rendering by the catering industry does not affect employee productivity in the Shoreline Power Company LTD
HI: Delay in service rendering by the catering industry affects employee productivity in the Shoreline Power Company LTD
HO: Reduction of employee productivity does not affect the profit expectation of the company
HI: Reduction of employee productivity affects the profit expectation of the company.
⦁ SIGNIFICANCE OF THE STUDY:
It is the belief of the researcher that the project work will be of immense importance to both the company used as the case study, the catering industry and any other company experiencing a similar problem.
The Shoreline Power company is expected to benefit from this work through knowing the root of the causes of reduction in employee productivity as is experienced in the company and decide on a possible action to curtail the problem.
The catering industries also are expected to benefit from this study through knowing the need for efficacy in their service rendering and how delay can affect the productivity of any company whose workers patronises them.
⦁ SCOPE OF THE STUDY:
The project work is structured in such a way that the chapter one introduces the basic fundamentals of the research work. Chapter two highlights the literature review of the research topic as well as the theoretical framework on which productivity of employees are based. Chapter three presents the research methodology. Here, the researcher throws more light on the method he intends using to cater information that will aid in carrying out the research properly.
Chapter four of the study presents the result obtained from using the method chosen in chapter three. Chapter five which is the last chapter presents the summary, conclusion and recommendation of the research work.
⦁ LIMITATION OF THE STUDY:
During the course of the research work, the researcher encountered a lot of challenges which delayed the progress of the work. The limitation includes;
⦁ Financial constraints
⦁ Limited time
⦁ Sourcing for material which wasn’t easy etc.
⦁ DEFINITION OF TERMS:
Productivity: The state or quality of being productive.
Employee: a person employed for wages or salary, especially at non-executive level.
Catering Industry: Catering is the business of providing food service at a remote site or a site such as a hotel, public house (pub), or other location.
Services: A system supplying a public need such as transport, communications, or utilities such as electricity and water
Workforce: The people engaged in or available for work, either in a country or area or in a particular firm or industry.
Workforce Productivity: This is the amount of goods and services that a worker produces in a given amount of time. It is one of several types of productivity that economists measure.
Employee Productivity: (sometimes referred to as workforce productivity) is an assessment of the efficiency of a worker or group of workers. Productivity may be evaluated in terms of the output of an employee in a specific period of time.
The project work on efficacy of catering services on employee productivity a case study of shoreline power company ltd was conducted to find out how efficiency of the catering industries within the company affects the productivity of the employees. The research revealed that delay in services and other factors like low motivations are the possible causes of delay in productivity of employee. To effectively carry out the study, the researcher used the junior staffs of the company as the sample size where fifty research questions were administered to them and a total of thirty was returned which was analysed using simple percentage method
CHAPTER ONE
INTRODUCTION
Catering is defined as the business of providing food and drink, typically at social events and in a professional capacity either on-site or at a remote site. The term was originally coined by the Merchant Marines, who were among the first to employ catering officers for their vessels. These catering officers were responsible for purchasing goods, preparing food, and serving the meals and beverages to the other people on board the vessels. They also had to perform other ship-related tasks.
However the trade goes back much further than that. Catering dates back in the 4th millennium BC in China. The culture of grand eating and drinking was also present in old Egypt at that time. Most of the services were provided by slaves. The ancients Greeks are credited with making catering a trade by offering free services at their inns and hostels which continued into the Roman Empire. At this time the intent was primarily to serve soldiers. In the middle ages catering centered around monasteries and the Christian pilgrimages in Europe. The trade spread during the reign of Charlemagne. By late middle age the new bourgeoises and a monetary economy helped the popularity of catering to flourish. When the industry drew the attention of German legislators in the 14th and 15th century, food and beer regulations began to take form. But much of the industry was still primarily seen in feasts and celebrations for kings and other noblemen. After the French revolution in the 18th century and the lack of an aristocracy, catering guilds were forced to find new ways to sell their talents and the first French restaurants were started.
In America, the catering industry is still very young. Catering started booming after the war when companies who had previously made food supplies for World War II needed something to do. As people became wealthier and the economy grew, caterers found there was a demand for their services, which has previously been reserved for the very rich.
The modern improvement of transportation, technical innovations, population increase, and sudden rise in the trade of travel and tourism has given gastronomy today an ever increasing rise in popularity and major factor in our current economy. TGIS is proud to be part of this rich and colored history of gastronomy for nearly 25 years.
⦁ BACKGROUND OF THE STUDY:
Employee productivity (sometimes referred to as workforce productivity) is an assessment of the efficiency of a worker or group of workers.
Workforce productivity is the amount of goods and services that a worker produces in a given amount of time. It is one of several types of productivity that economists measure. Workforce productivity, often referred to as labor productivity, is a measure for an organization or company, a process, an industry, or a country.
Workforce productivity is to be distinguished from employee productivity which is a measure employed at individual level based on the assumption that the overall productivity can be broken down to increasingly smaller units until, ultimately, to the individual employee, in order be used for example for the purpose of allocating a benefit or sanction based on individual performance (see also: Vitality curve).
The OECD defines it as "the ratio of a volume measure of output to a volume measure of input".(OECD Manual 2012) Volume measures of output are normally gross domestic product (GDP) or gross value added (GVA), expressed at constant prices i.e. adjusted for inflation. The three most commonly used measures of input are:
⦁ Hours worked;
⦁ Workforce jobs; and
⦁ Number of people in employment.
Productivity may be evaluated in terms of the output of an employee in a specific period of time. Typically, the productivity of a given worker will be assessed relative to an average for employees doing similar work. Because much of the success of any organization relies upon the productivity of its workforce, employee productivity is an important consideration for businesses.
Productivity is an average measure of the efficiency of production. It can be expressed as the ratio of output to inputs used in the production process, i.e. output per unit of input. When all outputs and inputs are included in the productivity measure it is called total productivity. Outputs and inputs are defined in the total productivity measure as their economic values. The value of outputs minus the value of inputs is a measure of the income generated in a production process. It is a measure of total efficiency of a production process and as such the objective to be maximized in production process.
Productivity measures that use one or more inputs or factors, but not all factors, are called partial productivities. A common example in economics is labor productivity, usually expressed as output per hour. At the company level, typical partial productivity measures are such things as worker hours, materials or energy per unit of production.
In macroeconomics the approach is different. In macroeconomics one wants to examine an entity of many production processes and the output is obtained by summing up the value-added created in the single processes. This is done in order to avoid the double accounting of intermediate inputs. Value-added is obtained by subtracting the intermediate inputs from the outputs. The most well-known and used measure of value-added is the GDP (Gross Domestic Product). It is widely used as a measure of the economic growth of nations and industries. GDP is the income available for paying capital costs, labor compensation, taxes and profits.
For a single input this means the ratio of output (value-added) to input. When multiple inputs are considered, such as labor and capital, it means the unaccounted for level of output compared to the level of inputs.[1] This measure is called in macroeconomics Total Factor Productivity TFP or Multi Factor Productivity MFP.
Productivity is a crucial factor in production performance of firms and nations. Increasing national productivity can raise living standards because more real income improves people's ability to purchase goods and services, enjoy leisure, improve housing and education and contribute to social and environmental programs. Productivity growth also helps businesses to be more profitable.
Shoreline Power Company Limited is a subsidiary of Shoreline Energy International. It was incorporated on the 24th October, 2004 with the vision to become a leading private sector power generation company within sub-Saharan Africa. In 2005, it acquired ABB Switchgear manufacturing facility in Ilupeju, Lagos, Nigeria.
In 2006 the company gained entry into Power Generation activities via establishment of Agbara Shoreline Power Co. Ltd, a NERC licensed IPP Company having a 100 MW Power Plant development Project.
Through the continuous growth of their generating capacity, Shoreline Power has enhanced its operations and maintenance competence of power generating plants as well as the development of local content.
Shore line power company LTD have a staff force of over 1000 who reports to work every day. According to the rules and guidelines of the company, the workers are entitled to a one hour lunch time every day which must be within the premises of the company.
It was however discovered that expected productivity per day sometimes slags in the afternoon time due to the high delay which is believed to be due to inefficiency to perform catering jobs fast on the side of the catering establishments scattered within the company premises.
This project work therefore will attempt to examine the efficiency of catering service in the productivity of the shoreline company employees with a view to curtail the observed problem.
⦁ STATEMENT OF PROBLEM:
Every company have an expected production level every day. This production target determines the profit level of the company. Companies normally frown at any attempt that will delay her production level. In Shoreline Power Company however, it has been discovered that there are certain degrees of delay in the company power production which is very noticeable during the afternoon section of their work. In attempt to solve this problem, it was discovered that the problem can be traced to the rate of service rendering by the catering industries scattered within the company where all staffs are mandated to have their lunch according to the bye-laws of the company. It was discovered that instead of finishing lunch at exactly one hour as stated by the bye-law, most staffs finished their lunch sometimes around two hours. This according to them is as a result of delay in service by the catering industries. This project work therefore will attempt to enumerate the need to maximize employee productivity and the possible ways of achieving it.
⦁ OBJECTIVES OF THE STUDY:
The following forms the objective of the study;
⦁ To examine the problems causing delay in the service rendering by the catering industry within the Shoreline Power Company.
⦁ To investigate the need for maximum employee productivity in a company
⦁ To enumerate ways of maximizing employee’s productivity in a company.
⦁ To find out other possible causes of low productivity of employees in a company.
⦁ RESEARCH QUESTIONS:
In the course of this study, the researcher deem it necessary to introduce some research questions which will aid better understanding of the project topic through the process of answering them. The research questions include;
⦁ How does the catering industry contribute to low employee productivity in a company?
⦁ What are the possible advantages of high employee productivity in a company?
⦁ What is the importance of catering services in a production company?
⦁ RESEARCH HYPOTHESIS:
The following constitutes the research hypothesis of the study;
HO: Delay in service rendering by the catering industry does not affect employee productivity in the Shoreline Power Company LTD
HI: Delay in service rendering by the catering industry affects employee productivity in the Shoreline Power Company LTD
HO: Reduction of employee productivity does not affect the profit expectation of the company
HI: Reduction of employee productivity affects the profit expectation of the company.
⦁ SIGNIFICANCE OF THE STUDY:
It is the belief of the researcher that the project work will be of immense importance to both the company used as the case study, the catering industry and any other company experiencing a similar problem.
The Shoreline Power company is expected to benefit from this work through knowing the root of the causes of reduction in employee productivity as is experienced in the company and decide on a possible action to curtail the problem.
The catering industries also are expected to benefit from this study through knowing the need for efficacy in their service rendering and how delay can affect the productivity of any company whose workers patronises them.
⦁ SCOPE OF THE STUDY:
The project work is structured in such a way that the chapter one introduces the basic fundamentals of the research work. Chapter two highlights the literature review of the research topic as well as the theoretical framework on which productivity of employees are based. Chapter three presents the research methodology. Here, the researcher throws more light on the method he intends using to cater information that will aid in carrying out the research properly.
Chapter four of the study presents the result obtained from using the method chosen in chapter three. Chapter five which is the last chapter presents the summary, conclusion and recommendation of the research work.
⦁ LIMITATION OF THE STUDY:
During the course of the research work, the researcher encountered a lot of challenges which delayed the progress of the work. The limitation includes;
⦁ Financial constraints
⦁ Limited time
⦁ Sourcing for material which wasn’t easy etc.
⦁ DEFINITION OF TERMS:
Productivity: The state or quality of being productive.
Employee: a person employed for wages or salary, especially at non-executive level.
Catering Industry: Catering is the business of providing food service at a remote site or a site such as a hotel, public house (pub), or other location.
Services: A system supplying a public need such as transport, communications, or utilities such as electricity and water
Workforce: The people engaged in or available for work, either in a country or area or in a particular firm or industry.
Workforce Productivity: This is the amount of goods and services that a worker produces in a given amount of time. It is one of several types of productivity that economists measure.
Employee Productivity: (sometimes referred to as workforce productivity) is an assessment of the efficiency of a worker or group of workers. Productivity may be evaluated in terms of the output of an employee in a specific period of time.
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