HEAL 451

Program Planning

1. Evaluation approach

To ensure the success of a program implementation, it is important to evaluate surveys before,

during and six months after the program has been initiated. This helps to track progress and

identify areas for improvement. Additionally, it is beneficial to consistently meet with the

management team to evaluate how staff is feeling throughout the program. This includes

monitoring productivity, punctuality and staff morale. By keeping a close eye on these factors,

any issues can be addressed and changes can be made to improve the program's effectiveness.

Both formative and summative evaluations are necessary. Formative evaluations involve

monthly staff meetings to discuss areas of improvement and ensure that new hires are also

starting the program and evolution process. Summative evaluations involve comparing

individual data of staff and data management has stated over the past 6 months, evaluating if the

program has improved overall sleep quality among staff, and determining if productivity in the

restaurant has also improved. By conducting these evaluations, the restaurant can continue to

make adjustments and improvements to the program to ensure its continued success.

2. Evaluation Design

Because our staff size is so small, it would be most beneficial to utilize non experimental design,

as it does not use a control or comparison group. It would do a disservice to the staff if everyone

can not go through the program.

When evaluating the effectiveness of the program aimed at improving the sleep quality and

productivity of a small group, it may be most beneficial to utilize a non-experimental design

approach. This is because a non-experimental design does not require the use of a control or
comparison group, which can be challenging to implement with a small staff size. Additionally, it

would be unfair to withhold the program from some staff members as a control group, as it could

potentially impact their overall well-being and job performance.

In a non-experimental design, data is collected from all participants in the program and

compared to data collected prior to the implementation of the program. By comparing individual

data, the program's effectiveness can be evaluated without the need for a control group. This

approach allows all staff members to participate in the program, which can help to create a more

positive work environment for everyone involved.

3. Quantitative Data/ 4. Qualitative Data

It is important to gather both quantitative and qualitative data. The quantitative data to be

collected includes the average number of hours slept by staff, the tip percentage average, and the

number of voids and mistakes made throughout the night. This data provides a clear and

objective measure of the program's effectiveness in improving staff performance and job

satisfaction.

In addition to quantitative data, qualitative data should also be gathered. This includes data

related to staff morale, guest experience, and amount of energy staff is feeling. These factors are

subjective and require more in-depth analysis to determine the effectiveness of the program.

Qualitative data can be gathered through staff surveys, customer feedback, and observations

made by management and staff. This approach provides a well-rounded evaluation of the

program and allows for any necessary adjustments to be made to ensure its continued success.

With this information, management can make informed decisions to improve the work

environment for staff, enhance the customer experience, and ultimately increase the restaurant's

profitability.
5. Limitations to Evaluation

When conducting an evaluation of this program, it is important to consider the limitations of the

evaluation. One significant limitation is the small size of the staff, which does not allow for a

control or comparison group. This means that it can be difficult to determine the effectiveness of

the program compared to other methods, as there is no group to compare the results to. However,

by utilizing other evaluation methods such as data collection, staff surveys, and customer

feedback, it is still possible to gain valuable insights into the program's effectiveness and make

any necessary adjustments to improve its success. It is important to acknowledge the limitations

of the evaluation and take a well-rounded approach to gather as much information as possible.

6. What are further steps after analyzing data?

Once the data has been analyzed and evaluated, the restaurant can take steps to improve the

program and ensure its continued success. One way to do this is to utilize the information learned

from the evaluation with new hires. By incorporating the program into the onboarding process

for new staff members, the restaurant can ensure that everyone is trained in the same way and

has access to the resources necessary to maintain high levels of sleep quality and productivity.

Additionally, the data gathered during the evaluation can be used to identify areas for

improvement in the program. For example, if the data shows that staff members are still

experiencing issues with sleep quality or productivity, the program can be adjusted to address

those specific issues. This can include changes to the program's structure, additional training or

resources, or other modifications to better meet the needs of the staff and the restaurant.