Scribd Logo
Upload

Welcome to Scribd!

  • 18 views

    Assignment Case Study

    Uploaded by

    Kunal Singh

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Assignment Case Study

    Uploaded by

    Kunal Singh
    18 views1 page

    Original Title

    Assignment_0e30c44606f342da98427d4e8f48f57b_Case_study (1)

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    18 views1 page

    Assignment Case Study

    Uploaded by

    Kunal Singh

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 1

    Case study-1

    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
    hand washing, 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?

    You might also like