Communication is a process of interaction with the people; two or more individuals their ideas, attitudes and beliefs with each other. There are many ways of interaction with each other through symbols, expressions, signs and gestures (Berkenkotter, & Huckin, 2016). Communication is divided into three parts such as effective, ineffective and combination of ineffective or effective communication. Organisation used the communication strategies to survive in the market and to motivate the employees. Different type of organisation has different types of ways to communicate with each other. In this report, Brasserie has been taken into consideration to analyse the ways of communication. Brasserie is a French restaurant with the flexible settings which serves the different dishes. Brasserie has the professional services which delivered by the staff to customer. Brasserie is famous for its steak frites dish (Brasseries blanc, 2018). In the starting of the report, way of communication is analysed which is used by Brasserie. After that, the effective communication in restaurants will be discussed. Then, analysis of effective communication in Brasserie will be discussed. At the end of the report, recommendation will be provided on effective communication of Brasserie.
Effective communication
It has been seen that Brasserie delivers the professional services which is provide by the effective communication. It uses the verbal and written communication method for effective communication.
Shift changes
It has been seen that the managers creates the good schedule but if employees wants to change or need to day off then they have to use the formal way. Create an effective policy of communication in restaurant; it allows the customer to mails the application for vacation or shift approval. It does not provide the approval to employees to communicate directly for vacation and shift change. This method helps to reduce the communication gap between employees and its managers because an employee dose not forgot to tell the manager for vacation and shift change and the conflicts is raises due to these reasons are also reduces. Managers also remember to give the reply because they also update on mails and even in the busy schedule they can easily read the mail (Cooren, 2016).
Bookings
It has been seen that the bookings of tables is booked by the customer through telephones. This kind of information given through telephone by customer is called oral communication. Brasserie allows to customer to book their seats through calls (Agag, & El-Masry, 2016).
It is observed that the managers organise the meetings to provide the information to staff which is included in oral communication. If any employee done the things wrong then the manager trains the employee which is also an oral communication follows by the restaurant.
Placing order
Employees take the orders from the customers and deliver the information of orders to kitchen but if the cook did not understand the order then it is ineffective communication which fails due to lack of understanding (Habermas, 2015).
There are many problems raise in restaurants due to poor communication method. It is necessary for restaurant to create proper contact policies which helps to avoid problems. Restaurants use the effective communication in many segments of work which helps to achieve the success in the market.
Employees use the written communication method of effective communication for placing the order in inventory store to inform about the enough food. It is necessary to provide the information to the store keeper so that they can easily purchase the stock according the requirements of a restaurant. In this situation of restaurant, the effective communication is used by the restaurants (Fan, Liberman, Keysar, & Kinzler, 2015).
It is observed that every employee on a restaurant should have complete information of its responsibilities. Managers have the responsibility to train the employee and provide the written job description so that the employee completely understands its position. In this situation, restaurants use the written communication as well as oral communication. To train the employees it uses the oral communication but to understand the job position it use the written communication (Brink, & Costigan, 2015). The communication helps and allows the employees to help each other in serving the customers.
Employees of restaurants work in continual coordination with each other to deliver the quality of services. It is important for restaurant to convey the information between the employees so that they can understand to each other to deliver the accurate information.
Staff Training
To improve the communication between the employees; the managers has to train the employees from which they can serve professional. Training helps the employees to provide the quality of services to the customer. Managers have to organise the training session to explain the responsibilities of the employees. It also has to explain the way to communicate with the customer from which the customer can easily influence. In training session, the managers also has to give the training to use the system from which they can mail regarding the shift changes (Sung, & Choi, 2014).
To improve the communication it is necessary for an employee to have the complete information about the restaurant. The policies and procedures of communication are well known by the existing employees as compare to the new employees. It is the responsibility of a manager to influence the employee to stay with them by providing the facilities. Existing employees know more about the policies of communication of Brasserie which is beneficial for the restaurants. Instead of hiring the new employees the restaurant can influence the existing employees so that the restaurant can serve professionally and effectively.
It has been recommended that Brasserie has to adopt the digital tools from which the manager can easily communicate with the all staff with single click. Digital tool helps to share the information in a group messaging within a single click. Those barriers comes in oral communication is also reduces from this method, and this method also help in maintain the records of words which can be easily read by employees again and again. Communication from digital tools improves the communication by removing the barriers.
Regular staff meetings help to improve the communication in Brasserie. Manager has to communicate with the employees by organising the regular meeting before starting the lunch and dinner services. 15 minute of regular meeting helps the employee to encourage the staff to handle the customer. Manager can learn a lot during full staff meetings in which managers has to give the value of their employees concern. In regular staff meeting, managers have to tell the mistakes and give them suggestion to improve the services (Mehrabian, 2017).
It has been seen that the kitchen staff of Brasserie is not able to understand the order which is written by staff which also raise barriers of communication in restaurants. The human resource department of restaurant should hire the intelligent and active employees which can clearly understand the orders; it helps to improve the communication in the restaurant (Humburg, and Velden, 2015).
Conclusion
From the above analysis, it has been concluded that the Brasserie is a restaurant; to provide the professional services it is necessary to communicate effectively. Brasserie follow the effective communication at the time of booking, shift changes and other. Effective communication helps the Brasserie to serve the quality of services. It is observed that the restaurants use the effective communication to maintain the inventory control, placing effective order, maintain the inter staff communication. To perform well it is necessary that the employee know about its responsibilities and the expectation of a manger from his position. To improve the communication between the employees and managers; Brasserie has to adopt the digital tools so that they can easily convey the message to group of people. It also has to provide the training to employees from which they know to perform or how to communicate with the mangers effectively (Oetzel, 2017). It also has to influence the existing employees those have more knowledge about the policies and procedure of communication of the restaurants. It has been concluded that Brasserie has to follow the effective communication method to serve the professional services.
References
Agag, G., & El-Masry, A. A. (2016). Understanding the determinants of hotel booking intentions and moderating role of habit. International Journal of Hospitality Management, 54, 52-67.
Berkenkotter, C., & Huckin, T. N. (2016). Genre knowledge in disciplinary communication: Cognition/culture/power. Routledge.
Brasseries blanc. (2018). About us. Retrieved from: https://brasserieblanc.com/about/chez-nous/
Brink, K.E. & Costigan, R.D., (2015). Oral communication skills: Are the priorities of the workplace and AACSB-accredited business programs aligned?. Academy of Management Learning & Education, 14(2), pp.205-221.
Cooren, F. (2016). 20 Verbal communication in organizational settings. Verbal Communication, 3, 395.
Fan, S. P., Liberman, Z., Keysar, B., & Kinzler, K. D. (2015). The exposure advantage: Early exposure to a multilingual environment promotes effective communication. Psychological Science, 26(7), 1090-1097.
Humburg, M. and Van der Velden, R., 2015. Skills and the graduate recruitment process: Evidence from two discrete choice experiments. Economics of Education Review, 49, pp.24-41.
Habermas, J. (2015). Communication and the Evolution of Society. John Wiley & Sons.
Humburg, M. and Velden, V. D. R., 2015. Skills and the graduate recruitment process: Evidence from two discrete choice experiments. Economics of Education Review, 49, pp.24-41.
Lapidoth, A. (2017). A foundation in digital communication. Cambridge University Press.
Mehrabian, A. (2017). Nonverbal communication. Routledge.
Oetzel, J. G. (2017). Effective intercultural workgroup communication theory. The International Encyclopedia of Intercultural Communication, 1-5.
Sung, S. Y., & Choi, J. N. (2014). Do organizations spend wisely on employees? Effects of training and development investments on learning and innovation in organizations. Journal of organizational behavior, 35(3), 393-412.
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