Friday, February 19, 2016

Helpful group dynamics: An expected possible outcome from dining etiquettes



One aspect on dining etiquette was already stated in previous post titled ‘Family eats together - Stays together’ through well known proverbs particularly used in India that promotes the importance of dining table manners especially amongst family members;
‘Jaisa Ann Vaisa Mann, Jaisa Pani Vaisi Vani" means ‘as is the food so is the mood and as is water so are the words’
‘Jaisa Khaye Ann, Vaisa Hoye Mann, Jaisa Piye Pani, Vaisa Hoye Vani’ means ‘one is how one partakes food and water’
The importance of dining together was just one of the illustrations for the latter proverb. The daily dining event at the least during the night time dinner and early morning breakfast would make the day everyday meaningful and the credit goes to the punctual attendance at the dining table by one and all in the family keeping aside all other worldly priorities.

So, should there be any other etiquette beyond this usual punctual family get - together at the dining table at least twice in a working day? If no! Well, how would it look if all punctually reached the dining table and pounce on the food served on the table as is the way of the animal kingdom, what if there was chaos at the table due to social nuisance behavior, if there was chaos with little children running around spilling eatables on the table, floor......................? In that case it would make learning various etiquettes a compulsion but would this compulsion work out any good in our day to day meet at the dining table? If yes, then we need to know the need of dining etiquettes and inculcate the same in our children from the very young age not just out of compulsion for which we need to know first what are group and group dynamics and how dining etiquettes could influence them.

The lone individual is an extraordinarily rare human being capable of surviving alone. A recluse, ascetic and prisoner in solitary confinement could carve a living on their own. However, many shy away from the challenges of solitude. Most people prefer to live in groups. Working, learning, worshiping, relaxing, playing and even sleeping — occur in groups rather than isolated from others. Most people belong to many different groups, say at home in a family, at the workplace in a professional group, friends group, club (health/leisure,.....) membership group, etc. So the number of groups in the world probably reaches well beyond in billions. The world is literally teeming with groups.

Since there ought to be more than one individual in a family at the dining table, therefore the eating event too resembles a group activity wherein individual likes/dislikes, behaviors, etc. ought to be adjusted with that in the groups’. Such individual variances’ provokes the group to interact and then obviously a group dynamics is observed. The forces that result from the interactions of the group members are often referred to as group dynamics. Group dynamics influence the behavior of both individual group members and the group as a whole.

In general groups tend to form for one of two cases: either for purely social purposes (e.g. a celebration) or to get something accomplished. In the latter case, our family could be working on what meals to prepare for the day. A celebration as in the former case would bring interaction between two or more such familial groups. It is when a group is trying to accomplish something that the interactions or dynamics become stronger, especially if the group is under constraints in time and resources and as all families obviously are and would likely be more so in the future kitchen.

Knowing thus, it becomes evident that such family groups need to develop dynamics that promote the satisfaction of its members’ socio emotional needs while facilitating the accomplishment of their common group task say, the upkeep of the home and completing the kitchen activities before leaving home for their individual life activities. Ignoring the directional progress of group dynamics under such ‘get togethers’ could have a detrimental effect on the meeting of members’ socio emotional needs and on goal attainment especially for youngsters in the family. It is known in social study circles, that groups could unleash both harmful and helpful forces; the Hitler youth movement, the Ku Klux Klan, the religious groups and other harmful cults are familiar examples of group dynamics gone awry. Several studies over the past have depicted harmful group dynamics to be very traumatic for young group members with some emotional effects lasting years after the group experience. Similarly, two extremes of group leadership viz. aggressive confrontation behaviour say, from the family elders on account of generation gap issues or extreme passivity even to sensitive family issues are bound to have pernicious effects on young family members. In contrast, appropriate development of group dynamics could lead to positive outcomes for the group and all its members.

However, again research suggests that an individual could be influenced by many different factors on many different levels. Individuals could be influenced by: (Source: http://serendip.brynmawr.edu/exchange/node/481)
ü A majority (i.e. individuals conform to the majority even when there is no social pressure to conform, no rewards for conforming or no punishments for being the minority),
ü A certain situation (i.e. individuals could be influenced under certain immediate situations that make the individual feel they are emotionally distant, following orders and/or part of a larger group),
ü A leader (i.e. individuals could be influenced by leaders depending on the situation. If an individual is in a situation where they do not know what to do, they would look for a leader. In situations where a group is formed to accomplish a task, an individual is more likely to be influenced by a task-oriented leader and in situations where a group is formed to increase social relations; an individual is more likely to be influenced by a socially-oriented leader. An individual no matter the situation, is more likely to be influenced by a leader that possesses both task and social leadership),
ü Persuasion (i.e. individuals are influenced by the credibility and trustworthiness of an individual),
ü Their own behaviors and attitudes (i.e. individuals’ attitudes could influence their own behavior and that behavior could also influence one’s attitudes).
This research on what influences individuals’ plays an important role in group dynamics because it can influence the group cohesion and later inter – group dilemmas.

Thus, a helpful group dynamics could manifest when one abides by certain do’s and don’ts (group norms). The do’s and don’ts give an idea to exercise limitations in our individualistic extensions when in a group. The extent at which members of a group feel pleased with each others contribution to the group impacts cohesion. The group members compare each others’ contributions, goals, behaviors, etc. to the established group norms to make sure everyone is behaving, performing and conforming to the same. If the group members are satisfied with each others’ abilities to follow the group norms, the cohesion of the group is high. A group consisting of members who conform to the group norms on every aspect increases the satisfaction of the group members on each other, therefore increasing cohesion. This is important because group members who do not follow the group norms could negatively impact the group’s satisfaction - based cohesion. Group cohesion could then be thought as associated with the size, support and stability of the group which is very important in nuclear families of today.

There ought to be therefore structured experiences that could bring out varying styles and skills and could make a group cohesive and effective. Such structured experiences could help group members learn what helps and what hinders group problem solving through an understanding of groups as social systems. Just as a system is made up of elements and their interactions, so also in a social system; wherein task and treatment groups could be conceptualized as family individuals in interaction with each other as evident on the dining table. So, structured experiences in the form of experiencing simple basic dining etiquettes inculcated from a very early childhood, could be the minimum expected helpful group dynamics exhibited at the least for the sake of an exhibition when the family gets together and thereby act as a deterrent in that dining interval to inherent negative impacts (if any) resulting from the group dynamics or towards individuals propagating the same. Such regular positive actions experienced during the displayed dining etiquettes could repair our words which in turn could repair our thoughts and help develop good habits which could instill good values and help carve our own destiny in the long run (Refer quote from Mahatma Gandhi - “Your beliefs become your thoughts, Your thoughts become your words, Your words become your actions, Your actions become your habits, Your habits become your values, Your values become your destiny.”)   

This post thus seeks to help family group members recognize and understand the dynamics generated through the group process (display the dining etiquettes) on the dining table. Youngsters in the family who are familiar with group dynamics would be less likely to be victimized by wrong doers in the group even though they are akin. The post helps family members establish and promote group dynamics that satisfy each member’s socio emotional needs and at the same time achieve the group goals that are consistent with a humanistic value base whether be at home or when associated with other professional/social groups.

A reference list for further introspection on group and group dynamics are available in the given below links;

Thursday, February 11, 2016

Future kitchen – A universal kitchen



Number of countries in the world = 195 (Source:http://www.polgeonow.com/2011/04/how-many-countries-are-there-in-world.html)
Number of states say, in India = 29 + 07 union territories
(Source:http://www.go4quiz.com/955/list-of-indias-29-states-capitals-and-chief-ministers/)
Number of districts in India = 675
(Source:http://www.currentaffairsquiz.com/2013/01/total-number-of-districts-in-indian.html)
Number of villages in India = 638596
(Source:http://censusindia.gov.in/Census_Data_2001/Census_data_finder/A_Series/Number_of_Village.htm)

An Indian proverb states: "Every two miles the water doth change and every four miles the dialect." India has 1,653 dialects. There are about 14 officially spoken languages by a majority of the Indian people.
(Source: http://www.everyculture.com/wc/Germany-to-Jamaica/Indians.html)

Then, in the whole world that would make for an astounding number of spoken languages i.e. there are roughly 6,500 spoken languages today.

Well if that was too much, then would it be possible to guess from the number of kitchen recipes being relished by the people speaking a given dialect in a particular region, how many total recipes the entire world holds for us all to share with?

In the days of yore, special recipes had been restricted to particular region/s that boasted of its popularity on account of originality due to locally available resource ingredients and manpower to cook such lip smacking dishes. Anybody outside the region intending to experience the same need had to manage with the duplication of such learnt skills but if a realistic experience was must then one needed to travel to such region/s and relive such original relishing culinary experiences.

It is evident from history too that many such traveling expeditions prior to the industrial revolution period then got further boosted by traders wanting to trade in essential commodities that were either in excess/deficit in their own countries. It is believed that many a vegetable say the humble potato came to India and China during 17th Century. From Peru, USA the potato traveled to Europe and the British Raj brought potato to India may be in exchange for spices that were abundant in India. Today, onion and potato rule the Indian kitchen more than any other vegetable items. Thus, the surge in trading of essential commodities especially spices that boosted traveling spirits among the traders to reach into unknown destinations thereby discovering new lands and sea routes, re - mapped the world as we see it today. The travel to such destinations accomplished trading for both the host and the trader as during such ensuing exchange of hospitality, both parties partook the culinary skills of each other’s land.

However no doubt due to modern technology benefits, even today not just traders but even any other citizens of any country could navigate and travel the globe (albeit at their own expenses – not possible for the common man) to get a taste of the world’s best recipes and ingredients. Alas, such an advanced technology could burn holes in pockets for ordinary people. But another area of the same advanced technology has of late provided for such far away recipes at least in a limited sense by way of packaged ingredients, frozen foods, etc. through qualitative means. In India, we have many such packaged Chinese noodles, soups,..... Italian pizzas, pastas,.......quite a few such health conscious fast food items that could be prepared easily in very short time viz. cornflakes, oats,.......With such resource availability and guided instructions in every future kitchen, one could being at home learn to prepare and have healthy recipes from any part of the world. Even when far away from home, such packaged home food ingredients if available could make one feel comfortable to be at home away from home.

Therefore, amidst the nascent growth in renewable energy sources to fuel the future kitchen, decrease in contact hours and hence quality time spent among family members, high expectations on one’s job performance for job retention, etc. the kitchen of the future could be the ideal kitchen offering the much needed mind, body and soul equilibrium in a shrinking global village and rightfully be called the Future kitchen – A universal kitchen.        

Waiting to add one more feather in the cap? Then wait for the time to experience the recipes of the whole world in one’s own sweet home.

Would you share the same thought with me!!!!  

Monday, February 1, 2016

Future Kitchen – A school of management



A passionate promoter of creativity and commitment, institution builder and management guru par excellence, Prof. Biswajeet Pattanayak created history by introducing the Oscar nominated Bollywood blockbuster ‘Lagaan’- a commercial movie in to the serious classrooms of the prestigious Indian Institutes of Managements (IIMs) and corporate board rooms, which brought legendary laurels for him as the ‘Lagaan Professor’. Since then, the trend of using movies as a teaching tool in management programmes has picked up momentum. 



 




On July 24th, 2012 the future managers of MNCs i.e. students of Indian Institute of Management (Kolkata) got tips on the modus operandi of Mumbai dabbawalas. Pawan Giridharilal Agrawal, the management guru specializing in logistics and supply chain management of dabbawalas, helped students of the Indian Institute of Management (Kolkata) to hone their managerial skills. It was amazing to observe how the dabbawalas work, in spite of them being not qualified. It is the sheer commitment only that drives them to deliver on time such that they now have a Six Sigma quality certificate and a global business fan club that includes Prince Charles and Richard Branson.



The above two illustrations, the former highlighting the need for team work and also the need to understand the concept of 'right man for the right job' in organizational goal achievement whereas the latter on the importance of time management in team work may be understood as humble but befitting knowledge feeds to the prestigious schools of management.

Hence, taking a cue from above examples I have decided to post today a humble but befitting knowledge feed in the form of a homely kitchen that could help redefine itself to enact the role of a School of Management. Hence, you find the post titled 'Future Kitchen – A school of management' with their similar activities presented as you continue reading ahead.  
 
We begin with a revision on the previous posts given in this blog on how would we interact with food in around 2025 and beyond? Considering the fast pace of science and technological advancement, ten years in the future, the world would be a ‘one developed world’ or be on the verge of the same. What does that mean for all of us, for the design of kitchens and the people who make them and how would we be able to live a sustainable life at home?  Listed are a series of twelve assumptions about the world we would live in 2025 from source: http://www.conceptkitchen2025.com/future-scenarios.html that seems to be supporting my previous mentioned posts for the Future Kitchen so as to help bring out the seemingly close connectivity between the much needed sustainable working operations of a kitchen (domestic/commercial) and any corporate entity;
 1.       We would be living more urban lives
 2.       Water and energy would feel precious
 3.       Food would be more expensive
 4.       We would be more open to thinking ‘protein’, not meat
 5.       Our homes would become physically smaller
 6.       Atomised lives, social kitchens
 7.       Working from home would be the norm
 8.       Computers would be everywhere
 9.       ‘Shopping’ would mean ‘home delivery’
10.       Global commerce, local community
11.       Western culture would incorporate Eastern values
12.       Taste preferences and rituals would be converging

The outcomes from above discussion are therefore series of similarities that attempt to throw a light on the importance of a kitchen activity equated to any corporate activity, more so for the coming future that could enable successful interaction with food and help completion of concurrent day to day life activities for one and all in a family, especially when it comes to them delivering commitments on time whether be at the kitchen or at work;

School of management: The oldest formal school of management thought for its roots predate the twentieth century and was concerned with ways to manage work and organizations more efficiently.
Kitchen: The oldest kitchen! Maybe since the dawn of civilization and must have concerned with ways to manage to the best possible way, efficient food preparation and preservation activities. The future kitchen then would surely qualify as “a school of management” when it be concerned with such ways to manage working and dependent (non – working) family members such that their individual daily routines are charged up and motivated with the right quality and quantity of food at the right time all the time amidst tight schedules. 

School of management: Three areas of study that could be grouped under the classical school of management include scientific, administrative and bureaucratic management.
Kitchen: The similarity in above three areas of study may be analogous to say, ordering a cup of hot tea and being served with hot water, tea leaves, lemon, ginger, sugar, etc. separately for self service. So the question is whether a scientific knowledge regarding proper chemical composition of ingredients and the specific tea making process is more important or important is the knowledge needed to have the right cup of hot tea! (There are nearly eight to ten varieties of tea preparation, leisure or medicinal purpose). Would both be dependent or independent of each other? It seems logical that the way any ingredient material behaves in any given situation depends on its chemical composition, bonding and structure, then an understanding of these characteristics are integral in selecting the most suitable ingredient material for a given application say, when faced with sudden inflow of relatives, guests, visitors ,........The on time ready availability of the ingredients then may play a vital role for the kitchen to enact as a school of management. 

School of management: The behavioral school..........behavioral science focused on trying to understand the factors that affect human behavior at work so as to improve productivity.
Kitchen: This may again be taken analogous to ordering a cup of hot tea and being served with hot water, tea leaves, lemon, ginger, sugar, etc. separately for self service. So the question again would be whether the scientific knowledge regarding proper chemical composition of ingredients and the specific tea making process is more important or important is the knowledge needed to have the right cup of hot tea! Would both be dependent or independent of each other? Here, if inspite of having the knowledge to prepare and/or have the right cup of hot tea, but say during a sudden onset of migraine attack, the specific tea may not manifest in the right quality as the mood situation now may not seem to be suited for any appropriate exchange of hospitality.  

School of management: Tools of operation management viz. Inventory models, break-even analysis, production scheduling, production routing.....
Kitchen: Literally all the models above would be in operative mode in some other form and name as then only, the ways to manage all family members such that their individual daily routines could be charged up and motivated with the right quality and quantity of food at the right time all the time would be successfully achieved. 

School of management: In re-engineering approach, re-engineering determines what a company must do? How to do?.......To that the managerial challenges would be to sense the need for change, to see change coming, to react effectively to the coming change........
Kitchen: It requires no rocket science to understand health parameters concerning all family members especially, children, middle aged and seniors. As medical science has advanced so also it has been observed that certain diseases have shown resistance to the new medicines and vaccines produced. Avoiding sugarcane processed sugar and using sugar free cubes in food preparation would be an example to keeping in touch with recent changes. These health supportive changes that are brought about by advanced technology have already contributed a lot in fast preparation of healthy food, especially for working parents. But to be aware and steer clear of health damaging changes such as from fried food, fast foods,............. must be expected as they too belong to one side of the same coin i.e. advanced technology.

School of management: INPUTS are different from OUTPUTS as observed from Figure 1. below;



Figure 1. Corporate working model 

Kitchen: INPUTS are same as OUTPUTS (domestic/homes) and hence feedback as regards quality, quantity and timely execution of food preparation, preservation and cleaning activities becomes health consciously important unlike commercial kitchens that would be more nearer to the working model in Figure 1.

So, conclusively we have the kitchen (as a mini corporate entity) that could teach a thing or two to even the mightiest corporate giant/s to work efficiently else the messed up kitchen may get cleaned up but not................

Hope you liked the post!!!!