Eindrapportage voorbeeldbedrijven Horeca

INHOUDSOPGAVE
1 INLEIDING .....................................................................................................................4
1.1 Opdrachtstellingen...................................................................................................4
1.2 Plan van aanpak......................................................................................................6
1.3 Opbouw rapportage ............................................................................................... 12
2 RESULTATEN................................................................................................................13
2.1 Cafetaria Graft ....................................................................................................... 16
2.2 Welcome Hotel Mooi Veluwe................................................................................... 18
2.3 Bistro De Eeterij..................................................................................................... 20
2.4 Restaurant de Waalbrug......................................................................................... 22
2.5 Restaurant Tot 2007 .............................................................................................. 24
2.6 Galerie de Hoeve ................................................................................................... 26
2.7 Bilderberg Hotel ‘t Speulderbos ............................................................................... 28
2.8 Stadscafé Het Bruine Paard .................................................................................... 30
3 TOOLKIT .......................................................................................................................32
3.1 Ontwikkelingsgesprekken ....................................................................................... 34
3.2 Werkoverleg.......................................................................................................... 35
3.3 Motiveren en belonen............................................................................................. 37
3.4 Leiderschapsstijl..................................................................................................... 38
3.5 Training on the job................................................................................................. 40
3.6 Samenwerkingsgesprekken..................................................................................... 42
3.7 Werkdrukverlagend roosteren................................................................................. 43
3.8 Betere werk........................................................................................................... 45
3.9 Verzuim, WAO en reïntegratie................................................................................. 46
3.10 Taakroulatie .......................................................................................................... 47
3.11 Investeringssheet................................................................................................... 49
3.12 Ergonomie en fysieke belasting............................................................................... 50
3.13 Ergonomie en RSI.................................................................................................. 52
3.14 Werkdrukverlagend schoonmaken........................................................................... 53
3.15 Werkdrukverlagend koken...................................................................................... 55
3.16 Werkdrukverlagend inkopen ................................................................................... 56
3.17 Werkdrukverlagend verkopen ................................................................................. 58
4 CONCLUSIES & AANBEVELINGEN...............................................................................60
4.1 Conclusies ............................................................................................................. 60
4.2 Aanbevelingen....................................................................................................... 72
5 SAMENVATTING...........................................................................................................77
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