Training and Development
Training and Development in Small Businesses
July 28, 2013
Training and Development in Small Businesses
Introduction
Increased globalization coupled with a myriad of other factors such as entry of more firms into the market and use of better machines have led to immense competition between various firms (Steele, 2009). This has made strategic managers to think of ways and means of not only ensuring maximum productivity, but also gaining a competitive advantage within the market at large. Small and developing businesses also ensure better practises within various departments such as human resource, production, sales and marketing. This is because they have to strive hard to attract and maintain customers. This can be done through producing quality goods and services. Innovation, global expansion and strategic human resource are some of the strategies currently employed by firms (Steele, 2009). Nonetheless, small businesses focus on how to produce quality goods and services through the available employees. To small businesses, human resource is considered as one of the most critical determinants of profitability. As such, small firms adapt good human resource practices such as training and development, performance management, and compensation among others. It is on this background that this paper seeks to discuss about Kudler Fine Foods, a food gourmet that was developed by Kathy Kudler. Kudler Fine Foods is a small business that operates within the food industry (Kudler Fine Foods, 2004). This paper will address key elements of training and development that can be adopted in order to improve the performance of Kudler Fine Foods. Additionally, this paper will talk about potential challenges that the managers of Kudler Fine Foods could face while addressing organizational performance. Moreover, this paper seeks to justify the effects of detecting organizational gaps in small businesses. Lastly, this paper will talk about a proposed competitive training
July 28, 2013
Training and Development in Small Businesses
Introduction
Increased globalization coupled with a myriad of other factors such as entry of more firms into the market and use of better machines have led to immense competition between various firms (Steele, 2009). This has made strategic managers to think of ways and means of not only ensuring maximum productivity, but also gaining a competitive advantage within the market at large. Small and developing businesses also ensure better practises within various departments such as human resource, production, sales and marketing. This is because they have to strive hard to attract and maintain customers. This can be done through producing quality goods and services. Innovation, global expansion and strategic human resource are some of the strategies currently employed by firms (Steele, 2009). Nonetheless, small businesses focus on how to produce quality goods and services through the available employees. To small businesses, human resource is considered as one of the most critical determinants of profitability. As such, small firms adapt good human resource practices such as training and development, performance management, and compensation among others. It is on this background that this paper seeks to discuss about Kudler Fine Foods, a food gourmet that was developed by Kathy Kudler. Kudler Fine Foods is a small business that operates within the food industry (Kudler Fine Foods, 2004). This paper will address key elements of training and development that can be adopted in order to improve the performance of Kudler Fine Foods. Additionally, this paper will talk about potential challenges that the managers of Kudler Fine Foods could face while addressing organizational performance. Moreover, this paper seeks to justify the effects of detecting organizational gaps in small businesses. Lastly, this paper will talk about a proposed competitive training
References: Blanchard, N. P., & Thacker, J. W. (2007). Effective Training: Systems, Strategies, and Practices (3, illustrated ed.). Upper saddle River, NJ: Prentice Hall. Kudler Fine Foods. (2004, January 13). Human resource: Policies and Procedures. Retrieved August 28, 2013, from https://ecampus.phoenix.edu: https://ecampus.phoenix.edu/secure/aapd/CIST/VOP/Business/Kudler2/intranet/policies-procedures.asp Rae, L. (2007). Assessing the Value of Your Training: The Evaluation Process from Training Needs to the Report to the Board (Illustrated ed.). Farnham: Gower Publishing, Ltd. Steele, F. (2009). Consulting for Organizational Change (Illustrated ed.). Massachusetts: Univ of Massachusetts Press.