Introduction to Turkish Delight Restaurant
Discuss about the Ongoing Communication Networking Of Turkish Delight.
Turkish delight was established in the year 1981 and it is considered as the first Turkish restaurant in Canberra, Australia. The restaurant excels in serving the most authentic cuisine, which attracts the customers and food lovers from all over the world. Not only the food, the interior decoration also has Turkish touch in the form of designed rugs, handicrafts, copper impression, paintings and musical instruments. The entire ambience of the restaurant is responsible for presenting the customers with a rich feel of Turkish tradition and culture. This is the perfect place for giving a cozy, homely and welcoming experience to the gourmets. The reviews of the customers have been a proof of the fact that the place has not fallen below expectation of the customers. Every individual who has paid a visit there got a majestic experience. Moreover, the restaurant serves certain Turkish dishes, which are not available anywhere else in Canberra. Apart from food, there is provision for entertaining the visitors with a special weekend performance of belly dancing on Saturday night with prior booking (turkishdelight.com.au, 2018).
The aim of this report is to find out about the ongoing communication networking within the organization. This report will be helpful in gathering information about the communication opportunities or issues that might prevail among the employees and the managers. Furthermore, the report will describe the effectiveness of two- way communication in an organization and the ways by which communication barrier can be overcome with the help of relevant theories. In this particular report, the hypothetical case will be based on the Turkish delight restaurant of Canberra, Australia. Importance of intercultural communication and mediated communication will be focused briefly during the description of the report. Therefore, the objectives that will be fulfilled at the end of this report are given below-
- Objective 1: to find out about the communication issues prevalent in Turkish delight restaurant
- Objective 2: to sort out the relevant communication theories as per the case of the Turkish restaurant
- Objective 3: to seek for probable solution to communication issues prevailing in the restaurant
The scope of the report was finding out about the communication barrier in the Turkish delight restaurant of Canberra. The report has used relevant data and information from previous literature and the hotel employees and customers to make a valid detailing. The scope of this report was based on finding out the effectiveness of two- way communication. Intercultural communication plays an integral part in the process of efficient communication within an organization. However, there was an opportunity to come up with better approaches, which could benefit the restaurant to overcome the communication barrier in the organization. A comparison could be drawn from the data collected at other organization in the same sector. It could have helped in sorting out the strategies, which were used by other organization, and implement the same in Turkish delight to be at par with the industry standards. The success of an organization is always based on the way by which it is keeping ahead of the rival companies in the market.
Objectives of the report
The report was based on the hypothetical case of communication issues that prevailed among the employees and management of the Turkish delight restaurant. There was no effective two- way communication in the restaurant and it was hampering customer satisfaction. This is because the requirements of the customers were not being clearly conveyed in different steps of hierarchy in the restaurant (Mohan & McGregor, 1942).
With respect to the hypothetical case of communication issues in the Turkish delight restaurant, formal communication theory can be used. According to this theory, there must be a proper channel of communication to make easy flow of messages within the organization. For instance, the employees can mail the higher authority to inform about their grievance and complaints. On the other hand, the management can send memos to circulate specific information among the employees of the entire organization.
Moreover, informal communication theory can also be used in the organization to incorporate a spontaneous, instant, interactive and free flow of communication within the organization. For instance, the employees can be bound together on a social media platform and information can be shared by using different applications.
Language barrier was a common problem in the organization as the employees were recruited from a diverse background and none was acquainted with the cultural traits of the other (Almutairi, 2015). This has led to a communication gap among the employees of the organization and barrier in the verbal cultural communication. It was required from the employees to select their words carefully while speaking with their colleagues as well as the customers.
Paralinguistic or paralanguage is a component of non- verbal communication and it includes other parts such as kinesics, proxemics, chronemics and others. It was mentioned by Dessouky et al. (2017), that paralinguistic is not related to verbal message and includes only direct or indirect non- verbal messages. The employees of Turkish delight restaurant in Canberra were not aware of paralinguistic and therefore they faced communication barrier. Non- verbal communication is comparatively better in avoiding conflicts as verbal communication is directly involved with the use of words. Therefore, choice of words played a major role while interacting. Kinesics is another part of non- verbal communication, which might be an option for the employees of the Turkish delight restaurant because it involves facial expression, gesture and body posture while communicating with others (Archee, Gurney & Mohan, 2013).
With respect to the hypothetical communication issue prevailing in the Turkish delight restaurant of Canberra, the transmission model of communication can be found applicable to deal with the clients. This model of Shannon and Weaver served the purpose of effective communication between the sender and receiver by sending message through a channel and giving proper feedback. However, there is noise present in this model, which needs to be considered while encoding and decoding the message. Feedback from the clients will help Turkish delight to understand the demands of the customers and the lack in their basic functioning. Language and cultural barrier might behave as noise in this model of communication and needs to be handled carefully (Pigou et al., 2014).
Communication Barrier in Turkish Delight Restaurant
For collecting information about this topic, both primary and secondary data was collected. Observation method was used and the employees of the organization were surveyed by using questionnaires, which served as the primary sources of data. Formal and informal communication theory was appropriate in the case of Turkish delight restaurant. As there was a gap in communication among the employees and management therefore, proper communication channel was required to highlight on the importance of paralinguistic and the transmission model of communication. The secondary sources of information were collected from the background research of the company and the strategies used by other companies in resolving communication barrier. Other documents and journal articles were reviewed in order to look for the effective measures of communication barrier in restaurant.
The results have focused on the lack of awareness among the employees of the organization regarding the use of effective communication channels to interact with the management and customers. Language and cultural barrier was not taken care of in the initial stages, which has taken a bad shape in the current days. Conflicts have emerged because of ineffective communication and therefore, customer satisfaction was at stake (Lee, Sardeshmukh & Hallak, 2016).
It can be discussed and analyzed that the use of theories as mentioned in the report will be able to mitigate the issues to a certain extent. The employees as well as the management have neglected the importance of intercultural communication and non- verbal communication. It was found out the first Turkish restaurant of Canberra might have grandeur in their ambience and cuisine, however, the gap in internal communication network led to unavoidable circumstances. These circumstances were related to the misunderstanding among the management and employees and mistrust on the part of the customers (Stoknes, 2014). A reputed restaurant as Turkish delight cannot afford to lose their face in the market due to the petty communication issues and therefore, appropriate recommendations were outlined.
Conclusion
It can be concluded from the report that the restaurant will continue to be one of the most visited places in Canberra if they can get over their internal communication issues. The issue of effective models such as the transmission model of communication by Shannon and Weaver, formal, informal communication theory, and the use of kinesics and paralinguistic, if implemented successfully will be able to reduce the communication issues to certain extent.
It can be recommended for the company to use proper channels of communication. The management should incorporate two- way communication in order to get proper feedback. The employees should be encouraged to voice their opinion and complaints without making a chaos. The customers need to be convinced for providing feedback for the betterment of the organization. Moreover, it can be suggested that the company should look for strategies used by other restaurants to enable free- flow of communication.
References
Almutairi, K. M. (2015). Culture and language differences as a barrier to provision of quality care by the health workforce in Saudi Arabia. Saudi Medical Journal, 36(4), 425.
Archee, R., Gurney, M., & Mohan, T. (2013). Communicating as Professionals.
Dawson, M., Madera, J. M., Neal, J. A., & Chen, J. (2014). The influence of hotel communication practices on managers’ communication satisfaction with limited English–Speaking employees. Journal of Hospitality & Tourism Research, 38(4), 546-561.
Dessouky, G., Koushanfar, F., Sadeghi, A. R., Schneider, T., Zeitouni, S., & Zohner, M. (2017). Pushing the communication barrier in secure computation using lookup tables. In 24th Annual Network and Distributed System Security Symposium(pp. 275-292).
Lee, C., Sardeshmukh, S. R., & Hallak, R. (2016). A qualitative study of innovation in the restaurant industry. Anatolia, 27(3), 367-376.
Mohan, Terry & McGregor, Helen, 1942-, (author.) & Saunders, Shirley, (author.) & Archee, Raymond, (author.) (2008). Communicating as professionals (Edition 2). Thomson/Cengage Learning, South Melbourne.
Pigou, L., Dieleman, S., Kindermans, P. J., & Schrauwen, B. (2014, September). Sign language recognition using convolutional neural networks. In Workshop at the European Conference on Computer Vision (pp. 572-578). Springer, Cham.
Stoknes, P. E. (2014). Rethinking climate communications and the “psychological climate paradox”. Energy Research & Social Science, 1, 161-170.
Turkish Delight | Canberra’s First Turkish Restaurant. (2018). Retrieved from https://www.turkishdelight.com.au/
DiPietro, R. (2017). Restaurant and foodservice research: A critical reflection behind and an optimistic look ahead. International Journal of Contemporary Hospitality Management, 29(4), 1203-1234.
Hanson, E. K., & Fager, S. K. (2017). Communication supports for people with motor speech disorders. Topics in Language Disorders, 37(4), 375-388.
Madera, J. M. (2011). Removing communication barriers at work: What workforce diversity means for the hospitality industry. Worldwide Hospitality and Tourism Themes, 3(4), 377-380.
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