Question

Question One

John is a 27-year old who is a foodservice manager at a casual dining restaurant. He is responsible for supervising and managing all employees in the back of the house. Employees working in the back of the house range in age from 16 years old to 55 years old. In addition, the employees come from diverse cultural and ethnic backgrounds. For many, English is not their primary language. John is Safe Serve certified and tries his best to keep up with food safety issues in the kitchen but he admits it’s not easy. Employees receive “on the job training” about food safety basics (for example, appropriate hygiene and handwashing, time/temperature, and cleaning and sanitizing). But with high turnover of employees, training is often rushed and some new employees are put right into the job without training if it is a busy day. Eventually, most employees get some kind of food safety training. The owners of the restaurant are supportive of John in his food safety efforts because they know if a food safety outbreak were ever linked to their restaurant; it would likely put them out of business. Still, the owners note there are additional costs for training and making sure food is handled safely. One day John comes to work and is rather upset even before he steps into the restaurant. Things haven’t been going well at home and he was lucky to rummage through some of the dirty laundry and find a relatively clean outfit to wear for work. He admits he needs a haircut and a good hand scrubbing, especially after working on his car last evening. When he walks into the kitchen, he notices several trays of uncooked meat sitting out in the kitchen area. It appears these have been sitting at room temperature for quite some time. John is frustrated and doesn’t know what to do. He feels like he is beating his head against a brick wall when it comes to getting employees to practice food safety. He has taken many efforts to get employees to be safe in how they handle food. He has huge signs posted all over the kitchen with these words: KEEP HOT FOOD HOT AND COLD FOOD COLD and WASH YOUR HANDS ALWAYS AND OFTEN. All employees are given a thermometer when they start so that they can temp food. Hand sinks, soap, and paper towels are available for employees so that they are encouraged to wash their hands frequently.

Questions:

1. What are the communication challenges and barriers John is facing? Suggest solutions.

2. What are some ways John could use effective communication as a motivator for employees to follow safe food handling practices?

Answer 1

answer-

NOte- hope these ideas and views will help you in your question home work. Please please give this an UPVOTE if it helped you. it helps me too. i appreciate it. THANKYOU..

1. What are the communication challenges and barriers John is facing? Suggest solutions.

The communication challenges and barriers John is facing are-

The first challenge is the age barrier because John is young 27 year old food service manager who manages employees in the back house range from 16 to 55 years old employees. The age barrier can lead communication issue because young employees like 16-30 likes to use texting and slang while old age employees used to of using clear and face to face communication.

The second challenge is Cultural barrier because John supervise diverse raneg of employees from different culture and ethnicity which have different values and way to communicate.

The third challenge is Language barrier because all have different language and most of them do not have English as primary language.

The fourth barrier is emotional stress from personal experiences which John does not have things good at home which are affecting his communication at work.

The suggested solution to overcome such challenges or barriers are-

Age barrier can be solved if John can know thier preferrence of communication like if Young employees likes to read text and calls then John should use that method of communication and if old employees like to have face to face communication then instruct them face to face.

Language barrier can be solved by use of images and visuals which can be understood by all employees irrepsective of thier lanague. also john should learn vocab in different language so that he can instruct each employees in thier own language.

Cultural barrier can be solved by understanding and learn about culture of employees. Watch tutorials, online videos and discuss with employees about food and safety in thier culture.

The emotional barrier can be removed by counselling sessions and do yoga to release all stress and tension so that it could not impact John's job.

2. What are some ways John could use effective communication as a motivator for employees to follow safe food handling practices?

The ways by which John could use effective communication as a motivator for employees to follow safe food handling practices are-

First John should focus on his choice of words and ways to appreciate efforts of employees. Johh can motivate employees by thanking them or writing letter of appreciation for employees who are doing best effort to make food safe.

Second John should lead by example as way to motivate his employees. Leading by example means John should do what he preach so that employees will learn from his action not words. for example- sanitize his own hands, wash vegetables, clean the counter area, wear uniform which is clean and be formal so that employees will do the same.

NOte- hope these ideas and views will help you in your question home work. Please please give this an UPVOTE if it helped you. it helps me too. i appreciate it. THANKYOU..