Case Study 1 – 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 supervisor/manager 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.
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. 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, 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
Barry 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 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 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. Barry 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. Barry 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.
Communication Case Study
1. What are the communication challenges and barriers Barry faces?
2. What solutions might Barry consider in addressing each of these challenges and barriers?
3. What Standard Operating Procedures (SOPs) would be helpful for Barry to implement and enforce?
4. What are some ways Barry might use effective communication as a motivator for employees to follow
safe food handling practices?
