Strategies of communication Essay Example | Topics and Well Written Essays - 1750 words

Strategies of communication - Essay Example The aforementioned points are important in all communicating situations whether one is transmitting persuasive, positive or negative messages. However, it must be noted that communication can be misinterpreted even if there is nothing wrong with the message due to a number of reasons. The research shows that implicit personality, logical error, the halo effect, stereotyping, differences in perception, incorrect filtering, language problems, poor listening, differing emotional states, differing backgrounds, information overload, message complexity, lack of trust, differing status, and closed communication climate can influence the process of decoding. I have been working, most of the time, in Marketing and Sales departments in different companies after completing my education. Marketing and Sales are generally considered a key department for all organizations as it generates revenues for the organization, which is vital for the survival of the organizations. Working in this department means that a person should have high communication and analytic skills because not only he holds meetings with external clients but also spends considerable time in holding meetings with various departments of the company. Almost six months ago, I changed my company and joined the current firm as General Manager where I have a team of 30 people. The climate of the organization was antagonistic and morale of the employees of the department was not very high when I joined the company.

Food and Baverage Operations Management Assignment

Food and Baverage Operations Management - Assignment Example In between these times, the demands as well as production are slow and there are valleys. Another important characteristic of the food production as well as the beverage and food service system is that both these factors are labor intensive and not involve not only the skilled but the unskilled workers as well. The fact that the men us tend to change at daily basis shows that the pattern of food production also varies largely. The above mentioned characteristics are seen to create challenges emerging in not only production but also in scheduling employees, high food and labor coasts and lastly difficulty in staffing. The food service directors strive to eliminate the effects of these traits and search for ways to reduce them. Since the conventional food service systems are highly responsible for these characteristics to exist, several other foodservice systems provide solutions to this issue. The different foodservice systems include the conventional system, assembly serve, ready prepared and lastly the centralized or commissary system. Different factors possess specific effects on the menus and recipes for each of these foodservice systems. The first and foremost factor is the nature of the menu that is being finalized; this factor is followed by other features such as size of the operation for which the menu is being decided, the quality of the operation along with the objectives of the operation. Furthermore, the type age group and quality of customers the specific system will be targeting also plays a major role in deciding the menu as well as the recipes. This includes the food habits as well as the food preferences of the customers being targeted. Since nutritional balance of the dishes in the menu is of immense importance, it is vital that the dishes that are being produced have a nutritional balance. Since in the given case study, 50 guests are adults, so the men u planned will contain more dishes that