Imagine Education Case Study Part B I ' . " . I ma I n e EDUCATION hTR-ILIA Course Code and Name: 55340321] Certificate IV In Marketing and Communication Unit Code: BSBCRT412 Unit Tltle: Articulate, present and debate Ideas Case Study: Barry and Communication Barriers Effective Communication as a Motivator One common complaint employees voice about supervisors is inconsistent messages - meaning one supervisor tells them one thing and another tells them something different. Imagine you are the supervisorfmanager for each of the employees described below. As you read their case. give consideration to how you might help communicate with the employee to remedy the conflict. Answer the four [4} critical thinking questions at the end of the case study. Barry is a 2?-year old who is a foodservice manager at a casual dining restaurant. Barry 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. Barry is ServSafe' 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. timex'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 Harry in his food safety efforts because they know if a food safety outbreak we re ever linked to their restaurant; it would likely put them out of business. Still. the owners note there are additional cosE for training and making sure food is handled safely. Cine day Barry 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 admiE 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. Elarry 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. Elarry has taken many effor to get employees to be safe in how they handle foocl. He has huge signs posted all over the kitchen with these words: KEEP HOT FOOD HOT AND COLD FOOD ICOLD and WASH YOUR HANDS LWA'r'S AND Ol-'l'Ehi. All employees are given a thermometer when they start so that they can temp food. Hancl sinks. soap. and paper towels are available for employees so that they are encouraged to wash their hands frequently. Question 1: a} What are the communication challenges and barriers Barry faces? b} What solutions might Barry consider in addressing each of these challenges and barriers? c} What Standard Operating Procedures [SDPsi would be helpful for Barry to implement and enforce? d} What are some ways Barry might use effective communication as a motivator for employees to follow safe food handling practices