Retirement Community And Retired Persons

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Retirement Community And Retired Persons

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Retirement Community And Retired Persons

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Question:
Discuss about the Retirement Community And Retired Persons.

Answer:

Retirement community
The issue indicates that the facility is for the retired persons and Jeremy had been a stubborn old man who is only concerned about his own needs even it cause inconvenience to the others. Knowing this fact and taking his complaints under consideration initially some measures have to be taken as the person has threatened to leave the facility.
It should be kept in mind that Jeremy is a retired old man and people at this phase generally suffer from emotional turmoil and frequently shows agitation and loss of patience (Hunt et al., 2015).
At the first place all the complaints made by Jeremy has to be removed if possible. If there is a rush of orders and customers then Jeremy should be informed to wait for his turn, such that no inconvenience is caused to other residents. Then it is necessary to validate the complaints made by Jeremy by confirming with the staffs and the other residents.
Design
There are certain design trends that should be followed and may have interesting implications for the senior living facilities-

Optimizing the privacy and dignity of the residents
Creation of homelike settings
Introduction of the concepts of hospitality design
Expanding the choice of the individual
Use of technology for enhancing the senior living
Filling of the continuum (Freedman & Spillman, 2014).
Expansion of the urban options
Looking forward to a more sustainable environment

Health and safety
Facilities for elderly care or the retire community have to remain prepared from different kinds of risks such as falls, burns , slips, awkward postures, heavy lifting and other physical stressors. The rates of the sentinel events are more than that of any other community. Hence such a facility should contain community GP clinic, community nurse, presence of ambulatory care facilities. There should be safety alert facilities in case the residents have to call for an emergency service (Hunt et al., 2015). There should not be slippery floors, steep stairs or loose cables for preventing fall related injuries. Elevator facilities can be helpful for the frail elderly.
Human resource management
The HR manager should be well acquainted with the responsibilities of the staffs, the quality of the service, foods, the requirements of the residents, validation of the complaints, preparation of the safety and the wellness programs. They are responsible for the conduct and the behavior of the employees. The HR manager should check the turnover of the workers and should keep a note whether there are shortages of staffs to cope up with the work load (Andrews, 2013).
Maintenance
Maintenance usually refers to repair works related to electrical, heating, plumbing and air conditioning systems as well as small construction or painting works. There should be specific maintenance engineers for ensuring a smooth daily operations and maintaining the appeal of the residential stay. The engineers would direct the maintenance staff in small repairing works. The safety and the security systems should be improved (Chan & Lam, 2013).
House Keeping
Cleanliness and safety are the two important features that consumers explore while availing a residential stay. The in housekeeping staffs should be able to implement safe and hygienic sanitation practice as well and should provide personalized delivery to the guests (Andrews, 2013). In the given case study it was evident that Jeremy is a grumpy old man and complains about the every other thing. Hence there should be staffs that can provide him personalized services in lieu of costs. The house keepers should be acquainted with the proactive maintenance of the laundry equipments. Checklists for the important procedures should be maintained for the team to follow.
Food and beverages services
The food and the beverages provided in a residential stay should be on the basis of health and the wellbeing of the residents. The quality of the food and the beverages should not be compromised in any case. In case of any miscommunication the orders taken can be reconfirmed by calling the customers. Hygiene and cleanliness must be maintained in the kitchen and also during the transportation of the food (Andrews, 2013). There should be nutritional guidelines for the chefs to prepare food for the older Australians. The nutritional guidelines recommend the reduction of the saturated fat, increased consumption of the vegetables and the fruits, maintenance of a healthy body weight.
Customer service principle
There are certain customer service principles that can satisfy and retain the customers-

It is essential to support the customer as a team.
It is essential to listen to the grievances of the customers and work accordingly.
No compromise has to be done regarding safety, health, hygiene and food.
Each of the customers should be attended separately.

Conclusion
Improving the design of the stay, housekeeping, the customer service delivery, increasing the cleanliness and hygiene, adhering to the safety protocols are the undeniable factors for retaining the clients, generating high guest satisfaction, and increasing profit.

References
Andrews, S. (2013). Hotel Housekeeping: A Training Manual. Tata McGraw-Hill Education.
Chan, E. S., & Lam, D. (2013). Hotel safety and security systems: Bridging the gap between managers and guests. International Journal of Hospitality Management, 32, 202-216.
Freedman, V. A., & Spillman, B. C. (2014). The residential continuum from home to nursing home: size, characteristics and unmet needs of older adults. Journals of Gerontology Series B: Psychological Sciences and Social Sciences, 69(Suppl_1), S42-S50.
Hunt, M. E., Feldt, A. G., Marans, R. W., Vakalo, K. L., & Pastalan, L. A. (2015). Retirement communities: an American original (Vol. 1, No. 3-4). Routledge.
KANE, R. A. (2015). A Social Work Perspective on the History and Future of Residential Care. The Oxford Handbook of Social Work in Health and Aging, 237.

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