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Question of the month: How do you know if you are using the right metric(s) to measure your leadership effectiveness?
January saw the release of the newest manual in our collection—the ISO 22000 Food Safety Policies, Procedures & Forms. We also discussed leadership in January and announced the 2006 ASQ St. Louis Quality Conference.
Growth and improvement of organizations usually begin from the top. No matter how hierarchical or open an organization is, it’s the leader’s vision that shapes the course. Keeping this theme we used three articles in January to discuss the important concept of leadership.
Leaders motivate others by defining goals, setting standards, and determining the minimum acceptable performance. In other words, management leadership is a self fulfilling prophecy. It’s about setting the bar or target for success and not settling for less.
For example, in continuous improvement we set lean thinking goals of zero defects or zero tolerance for waste. Then we implement programs to achieve such goals.
Read more about leadership to reduce waste;
Leadership Metrics Used
Leaders work on understanding and improving the system through measures. Anytime I bring up the question of measures, people always ask “what’s a good measure?” The answer is, it depends on the type of business you operate. But it always starts with your purpose – what are you in business to do?
Read more about leadership metrics;
Team Leading Leadership
Being a leader means getting things done through others, which implies a team of some kind. The most critical ingredient to leading teams is trust and trust starts with you. The transformation starts at the personal level. When mutual trust exists, people feel motivated to help and support one another. This, in turn, creates a high-trust environment, which is the key to creating high performance work teams.
Read more about leadership and trust;
New ISO 22000 Food Safety Procedures
The new ISO 22000 Food Safety Policies, Procedures and Forms manual allows food manufacturers, suppliers, producers, handlers and auditors to use customizable prewritten food safety policies and procedures to control and protect the food supply and address the requirements of ISO22000:2005 and HACCP.
Read more about the new ISO 22000 Food Safety Procedures manual;
The new manual is also a testimony of our commitment to provide you with a wide range of policies and procedures manuals to help you expedite your policies and procedures project. As the leading publisher of policies and procedures documents, it is always our top priority to offer you the content that you want. In the months ahead you should see some more new offerings from us. We will provide more details later
Answer to This Month’s Question:
What metrics you use depends on what type of business you are in. If you are in a manufacturing business without research and design, then you should look at your inventory turns or order-to-delivery cycle times. Manufacturers that perform research and design should add accuracy and value to the mix. And, if you are in a service business, you should focus on end-to-end times. How long a service takes, from end-to-end is a crucial measure for a service organization.
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