employee trainingEmployee recruitment and training is by far one of the most difficult aspects of dairy farming today.

"How do I recruit and train good employees?" is an ongoing struggle in many dairy circles.

According to Ohio State University dairy extension specialist Gustavo Schuenemann, it all begins with an equation that emphasizes employee attitude.
Worker Performance = (Knowledge + Skills) x Attitude

"Knowledge and skills are important, but I have found that attitude is the multiplier. Poor attitude will mean low performance every time," he explained at the Dairy Cattle Welfare Symposium in Columbus, Ohio, in May.

Schuenemann, who conducts many employee trainings every year, considers knowledge and skill to be the focus of training while attitude is often difficult to modify.

His comments were echoed by fellow presenter and California dairyman Frank Dinis. "We can do everything we can think of and occasionally still have a bad employee," he shared.

That being said, Dinis goes out of his way to instill the best possible culture on farm. The Hilmar, Calif., farm that he manages puts great emphasis on hiring employees with good attitudes and developing them using scheduled stockmanship trainings.

"As an industry, I believe we are failing to teach people how to be cowmen," he said. "We have to mentor employees, especially managers."

That's where the attitude, knowledge, and skills all come together. Good employees are hard to come by, but with the right attitude and proper training and mentorship, farms can develop and keep the best of the best.

To comment, email your remarks to intel@hoards.com.

(c) Hoard's Dairyman Intel 2016
June 6, 2016
Sept. 26 2016
Buttermilk Crispy Chicken adds Real Seal "We all know that chicken doesn't contain 51 percent dairy," said Dairy Management Inc. (DMI) dairy scientist Porter Myrick, who works exclusively with McDonald's....
Sept. 26 2016
How butter came back to life at McDonald's. The original Egg McMuffin was made with real butter. Over time, McDonald's shifted away from the dairy product as a kitchen ingredient. "We went to margarine...
Sept. 26 2016
Cows must be milked twice or three times per day, 365 days of the year. For this reason, the milking center is an extremely vital part of every dairy farm.There are primarily two types of milking facilities...
Sept. 12 2016
A new type of immigrant. A decade ago, Latino immigrants, especially those from Mexico, were the most populous ethnicity looking for new opportunities in the United States. According to census data from...
Sept. 5 2016
Milk bacteria vary with the seasons by Maggie Seiler, Associate Editor Seasonal variation affects bacterial communities found in milk. That was the conclusion of research conducted at the University of...
Aug. 29 2016
Low milk prices don't mean cheap retail prices by Maggie Seiler, Associate Editor From the fall of 2014 to the spring of 2016, the value of milk at the farm gate dropped 40 percent. Meanwhile, at the grocery...
Subscribe to Hoard's Dairyman Intel by clicking the button below