A24-Uncaster Fanning, Saturday, September 16, 2000 GOOD MANAGERS CREATE, NOT CONSUME, WORKPLACE ENERGY John Berry Ag Marketing Agent Lehigh County Remember the four “classic” functions of management plan, organize, lead, and control that you learned in school? Al though these basic functions are fine for taking care of most of your day-to-day management duties, they fail to reflect the new reality of the workplace and the new partnership of managers and workers. Today’s managers need a new set of management functions based on forging a strong employee/employer relationship: • Energize. Today’s managers need to be masters of making things happen. You can be the best analyst in the world or the most highly organized executive on the planet, but if the level of excitement you generate can be lik ened more to a dish rag than to a spark plug, then you may never have what it takes to create a truly great environment. Great managers create far more energy than they consume. Instead of taking energy from the organization, the best managers channel and amplify energy to the organization. • Empower. Great managers allow their employees to do great work, they empower them to excel. This is a vital function of man agement because even the greatest managers in the world cannot succeed all by them selves. To achieve the goals of the organiza tion, managers depend on the skills that their employees offer. Effec tive management is the leveraging of the efforts of every mem ber of a work group to- '■* . * vv:'’? ; Since 1929, Mt. Joy has served the local Dairy Industry. Now grown to over 300 members, the Co-Op continues that commitment to marketing our member’s milk in 10 counties. • Local Markets • Local Board of Directors/Member Controlled • Mt. Joy’s own trucking • High dollar over-order premiums are all reasons why Mt. Joy continues to be the leader in the area. ward a common purpose. If you are constantly doing your em ployees’ work for them, not only have you lost the advantage of leverage that your employees can provide, but you are also putting yourself on the path to stress. • Support. In an open envi ronment, employees can bring up questions and concerns. In fact, they are encouraged to do so. When employees see their man agers are open to new ideas, they are more likely to offer sugges tions and new ideas- • Communicate. Information is power, and as the speed of business continues to accelerate, information must be commu nicated to employees faster than ever before. Constant change and increasing turbulence in the busi ness environment necessitates more communication, not less. ** r ~*' Dairy Management Inc. Goes Back To School To Increase Dairy Consumption ROSEMONT, IL As kids head off to school with new out fits, school supplies and text books, Dairy Management Inc. is arming local school food service officials with new incentives to encourage students to drink more milk. Local farmer-funded programs provide important tools to help school food service workers keep milk cold. These programs also help teachers demonstrate dairy’s nutritional value in the classroom, according to Bill Haines, vice president, business to business marketing of Dairy Management Inc. “Schools provide a great set ting to reach kids with milk mes sages. Nationally, school food service programs account for more than six percent of total milk consumption,” says Haines. During the average school year, more than 100 pounds of milk per student moves through school breakfast programs alone, adds Haines. Despite this significant oppor tunity to increase kids’ milk con sumption, Dairy Management Inc. and health professionals alike express concern that some students complain about how milk is served in schools. “Market research indicates students who are regularly served warm milk in leaky car tons and with limited flavor op tions may turn away from milk and its health benefits for a lifetime,” says Haines. To help bring more students back to milk, Dairy Management Inc. developed materials to train school food service workers re garding proper handling and cooling guidelines for milk. “Partnering with the National Dairy Council, the ‘Cold is Cool!’ school food service pro gram reaches roughly 35,000 schools nationally (30 percent of all school districts),” says Haines. “We’re training school food serv ice personnel at local schools to serve milk the way students want it fresh, cold and good-tast ing.” The program includes a train ing video (available in English and Spanish) that Dairy Man agement Inc. uses when conduct ing workshops with school food service professionals. The train ing video and related materials • Dump Truck Loads • Spreaders Available Rohrer s Quality Hi-Cal Damp Lime NOW ONLY $4.50 Per Ton (Picked Up) Lltitz, PA • (717) 626-9760 Registered with PA Department of Agriculture *"S&~ - FARMERS CO-OP .3aa/i{y ffif/t 1-800-860-6569 • 717-653-5431 Calcium Oxide 41% Magnesium Oxide 6% Passing 100 Mesh Passing 60 Mesh Passing 20 Mesh 88% CCE ENP67 55% 65% 98% D STONE & READY-MIX were reviewed by the American School Food Service Association and the National Restaurant As sociation. The American Dairy Association/Dairy Council Mid dle Atlantic (ADA/DC Middle Atlantic) and Pennsylvania Dairy Promotion Program (PDPP), which contracts with the American Dairy Association and Dairy Council Mid East (ADADC Mid East) are the local planning and management or ganizations responsible for in creasing demand for U.S.-pro duced dairy products on behalf of America’s dairy farmers. AD ADC Mid East and ADA/DC Middle Atlantic work closely with Dairy Management Inc., the national dairy promotion organi zation, to implement dairy promotion, education and re search programs nationwide. The dairy farmer checkoff pro gram funds both organizations. Since the program began in 1984, dairy promotion organiza tions have helped sell more than 225 billion pounds of total milk above the amount projected by the U.S. Department of Agricul ture. ■RETE ;on
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