Click icon to add picture

BARRY AND
COMMUNICATION
BARRIERS
INTRODUCTION
 In this we will talk about the Hilton Restaurant
which is managed by Mr. Barry
 we will discuss communication barriers faced
by the employees and Mr. Barry and solutions
for them
 As well as the SOP (Standard operating
procedure)
 And also the motivations that Mr. Barry has
has for this employees
MAIN ACTOR

 Barry is a 27-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.

 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
Communication
Barriers

1. Language barriers
2. Knowledge barriers
3. Cultural and ethnic barriers
4. Age barriers
5. Emotional barriers
SOLUTION OF THE
PROBLEMS
 LONG TERM
 SHORT TERM
LONG TERM
 Study cultural and ethnic beliefs on food
practices
 Helping staff to overcome emotional barriers

with suitable programs and motivations in

order to maintain hygiene
 A department for training should be opened
SHORT TERM
 Show notices and instructions in a common
language
 Regular meeting should be organized
 A change in leadership style
STANDARD OPERATING
procedure (SOP)
 All the employees must train in a proper
manner by teaching how to handle a task in a
proper way and the must be trained about
food safety procedures
CONCLUSION
 Recruit people with basic English knowledge
 Show notice and instructions
 Provide proper training and guidance
THANK
YOU