[Year] Delegating and Empowering. National Food. Ins. The National Food Service Management Institute. The University of Mississippi

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1 [Year] Delegating and Empowering The National Food Service Management Institute The University of Mississippi National Food 2012 Service CN_125_0212 Mement Ins National Food Service Management Institute i [Pick the date]

2 This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement with the National Food Service Management Institute at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. government. The University of Mississippi is an EEO/AA/TitleVI/Title IX/Section 504/ADA/ADEA Employer. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights; Room, 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC or call (202) (voice and TDD). USDA is an equal opportunity provider and employer. 2012, National Food Service Management Institute, The University of Mississippi Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use providing the following credit is included Suggested Reference Citation: National Food Service Management Institute. (2012). Delegating and empowering. University, MS: Author. The photographs and images in this document may be owned by third parties and used by The University of Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these images. For more information, please contact nfsmi@olemiss.edu. National Food Service Management Institute ii

3 National Food Service Management Institute The University of Mississippi Building the Future Through Child Nutrition The National Food Service Management Institute (NFSMI) was authorized by Congress in 1989 and established in 1990 at The University of Mississippi in Oxford and is operated in collaboration with The University of Southern Mississippi in Hattiesburg. The Institute operates under a grant agreement with the U.S. Department of Agriculture, Food and Nutrition Service. PURPOSE The purpose of the NFSMI is to improve the operation of Child Nutrition Programs through research, education and training, and information dissemination. MISSION The mission of the NFSMI is to provide information and services that promote the continuous improvement of Child Nutrition Programs. VISION The vision of the NFSMI is to be the leader in providing education, research, and resources to promote excellence in Child Nutrition Programs. CONTACT INFORMATION Headquarters The University of Mississippi Phone: Fax: Education and Training Division Information Services Division The University of Mississippi 6 Jeanette Phillips Drive P.O. Drawer 188 University, MS Applied Research Division The University of Southern Mississippi 118 College Drive #5060 Hattiesburg, MS Phone: Fax: National Food Service Management Institute iii

4 Table of Contents Course Checklist... 1 Delegation Assessment... 3 Empowering Workplace Reflections... 4 Delegation Preparation Worksheet... 6 Pre- and Post-Quizzes...7 National Food Service Management Institute iv

5 Course Checklist Instructions: In the blanks provided, you can make a check by each assignment as it is completed. Introduction Prepare for your class by setting a date and time to take the course, download the course workbook, and have supplies (pen and paper) ready. Lesson 1: Empowerment 1. Lesson 1 Pre-Quiz 2. Delegation Assessment 3. Empowering Workplace Characteristics 4. Lesson 1 Post-Quiz Lesson 2: Skills and Jobs: Making the Match 1. Lesson 2 Pre-Quiz 2. Lesson 2 Post-Quiz Lesson 3: Steps for Delegation 1. Lesson 3 Pre-Quiz 2. Case Study Interactive 3. Delegation Preparation Reflection 4. Lesson 3 Post-Quiz Signature Date National Food Service Management Institute 1

6 Delegating and Empowering Lesson 1 Empowerment National Food Service Management Institute 2

7 Delegation Assessment Think back to a task you delegated recently and complete the following questions: 1. What was the task? 2. Were you satisfied with the results achieved? 3. What did you do or say as you made this assignment? 4. What did you do that worked or did not work? 5. What would you do differently next time? National Food Service Management Institute 3

8 Empowering Workplace Reflections Instructions: First, create a list of all the qualities that you think are found in an empowering work environment. Rate these qualities according to the significance. Second, create a list of qualities that are currently present in your operation. Reflect on the comparison between the two lists. RANK QUALITIES FOUND IN AN EMPOWERING WORK ENVIRONMENT QUALITIES IN YOUR CURRENT WORK ENVIRONMENT COMPARISON: National Food Service Management Institute 4

9 Delegating and Empowering Lesson 3 Steps for Delegation National Food Service Management Institute 5

10 Delegation Preparation Worksheet Before you delegate your next task, take a few minutes to draft a beginning for your discussion with the individual. Remember that you want to have a conversation and not just dump the task! When you have taken time to prepare your thinking, you will be pleased with the results of your conversation and the task. Describe a task you want to delegate. List the skills and abilities of the individual to whom you may delegate. Draft the desired results you want Identify any known guidelines or deadlines. List resources you believe the individual may need National Food Service Management Institute 6

11 Lesson 1 Pre and Post Quiz 1. A way to accomplish job tasks with each person taking a part of the work is. a. delegation b. empowerment c. integrity d. encouragement 2. The creation of a work environment that allows each individual to work to their highest capacity is. a. delegation b. empowerment c. integrity d. encouragement 3. A person with predictable competence, commitment, and the ability to follow-through has. a. delegation b. empowerment c. integrity d. encouragement 4. Which of the following can establish a safe climate for people to work together with freedom to take initiative? a. delegation b. empowerment c. integrity d. encouragement 5. Which is a characteristic of an empowered work environment? a. Managers disregard employees. b. Employees are reluctant to help each other. c. Employees have a say in the decisions at work. d. Managers are trained to do all assigned tasks. 6. In an empowered work environment, employees are. a. participating in training for some assigned tasks b. depending on managers to make all decisions c. performing tasks as they see fit d. willing to help each other National Food Service Management Institute 7

12 7. Which of the following builds trust with others? a. establishing interpersonal relationships b. assessing work policies and processes frequently c. reducing opportunities to collaborate d. treating others how they treat you 8. Which of the following can help managers improve the individual s ability to be trustworthy? a. establishing interpersonal relationships b. assessing work policies and processes frequently c. reducing opportunities to collaborate d. treating others how they treat you National Food Service Management Institute 8

13 Lesson 2 Pre and Post Quiz 1. The use of effective delegation a. requires more time from employees. b. helps employees build skills. c. damages a manager s integrity. d. tends to isolate the employee. 2. Which of the following is a benefit of delegation? a. employees share power and responsibility b. employees are more reluctant to act c. employees opportunities for growth experiences are limited d. employees are encouraged to be dependent 3. The employees experience during delegation. a. dependence on the manager b. a sense of importance c. reluctance to act d. very little growth 4. Which should be considered when checking for matches between skills and jobs? a. work environment politics b. years of employment c. relationship with others that are involved d. the employee s performance evaluation 5. An empowering manager is one that creates an empowering environment that helps others build skills for the future. Why would a manager want to delegate responsibilities? a. to create conflict between employees b. to show favoritism towards an employee c. to build individual confidence and to increase motivation d. to encourage dependency and create problems National Food Service Management Institute 9

14 Lesson 3 Pre and Post Quiz 1. Which is the first step in successful delegation? a. identify guidelines and deadlines for accomplishing results b. establish desired results c. determine consequences of achieving or not achieving results d. list resources needed for successful completion of results 2. Giving the individual the authority to complete the task is a method for. a. defining accountabilities b. identifying guidelines c. determining consequences d. listing resources 3. Working with the individual to establish the boundaries and limitations of the work is a method for. a. defining accountabilities b. identifying guidelines c. determining consequences d. listing resources 4. Specifically detailing what success or negative impact will look like is a method for. a. defining accountabilities b. identifying guidelines c. determining consequences for the task d. listing resources 5. Explaining how results fit into the team or organizations big picture is a method for. a. determining consequences b. establishing desired results c. identifying guidelines d. listing resources 6. Identifying any financial or budget impact is a method for. a. determining consequences b. establishing desired results c. identifying guidelines d. listing resources National Food Service Management Institute 10

15 7. Stating and agreeing on benchmarks, checkpoints, and deadlines that will ensure successful accomplishment is a method for. a. determining consequences b. establishing desired results c. identifying guidelines d. listing resources National Food Service Management Institute 11

org 2012 Mississippi CN_125_0212 National Food Service Management

16 National Food Service Management Institute The University of Mississippi P. O. Drawer 188 University, MS National Food Service Management Institute The University of Mississippi CN_125_0212 National Food Service Management Institute 12

SW/Memphis CORE Supervisors Boot Camp 4 Leadership and the Annual Review Process July 27, :30 2:30 Messick Training Support Center Objectives:

SW/Memphis CORE Supervisors Boot Camp 4 Leadership and the Annual Review Process July 27, 2016 8:30 2:30 Messick Training Support Center Objectives: Review leadership and employee management models Discuss