Intro:- 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. 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.
1. What are the communication challenges and barriers Barry faces?
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b. Cultural and ethnic barriers: Cultural differences in food safety practices may be a
challenge for Barry to overcome.
c. Non verbal challenges: Barry’s body language (appearance) is telling others he does not
care about personal appearance and cleanliness.
2. What solutions might Barry consider in addressing each of these challenges and barriers?
a. Language barriers: Several potential solutions might be addressed here including
posting signs in employees’ primary language. Putting signage with visuals, not just
words. Barry might learn some simple words in the employees’ primary language to
help show interest in the employees.
b. Cultural and ethnic barriers: Barry may need to identify cultural beliefs and work to
understand the ethnic barriers related to food safety. For instance, two employees
come from the same country and they have made comments that controlling
temperature in their country is not a priority; food can be at room temperature for long
periods of time and nothing ever happened.
c. Non verbal challenges: Barry’s appearance is a nonverbal cue to employees. Barry’s
appearance is important as he is a role-model to the employees. His actions and
behaviors should be consistent with what he is expecting of them. For example, because
he is expecting the employees to follow proper