BARRIERS TO EFFECTIVE COMMUNICATION

The Use of Jargons

Emotional Factors
Entertaining Distractions
Differences in Perspective
Physical Disabilities such as hearing
problems or speech difficulties
BARRIERS TO EFFECTIVE
COMMUNICATION
The Use of Jargons
 JARGONS
Jargon is unnecessarily complicated language
used to impress, rather than to inform, your
audience.
BARRIERS TO EFFECTIVE
COMMUNICATION
The Use of Jargons

Emotional Factors
 Emotional Factors
Emotional barriers to communication are
usually due to a lack of emotional awareness
or control, often referred to as emotional
intelligence.
BARRIERS TO EFFECTIVE
COMMUNICATION
The Use of Jargons
Emotional factors
Entertaining Distractions
 Entertaining Distractions
Distractions take a carrier's focus away from what he or
she has to do when completing a task. Distractions can
be external (such as noise) or internal (such as
boredom, fatigue, rumination, or stress).
BARRIERS TO EFFECTIVE
COMMUNICATION
The Use of Jargons
Emotional Factors
Entertaining Distractions

Differences in Perspective
 Differences in Perspective
As unique individuals, we do have
differences in perspective but this
differences should not be a reason why
you won’t be able to send or receive
messages effectively.
BARRIERS TO EFFECTIVE
COMMUNICATION
The Use of Jargons
Emotional Factors
Entertaining Distractions
Differences in Perspective
Physical Disabilities such as hearing
problems or speech difficulties
 Physical Disabilities such as hearing
problems or speech difficulties
Individuals frequently have difficulty
expressing their needs, putting words to
what they are experiencing, reading
signs, being misunderstood or being
heard.
 PHYSICAL BARRIERS TO NON-VERBAL
COMMUNICATION

LANGUAGE DIFFERENCES

EXPECTATIONS AND
PREJUDICES

CULTURAL DIFFERENCES
 PHYSICAL BARRIERS TO NON-VERBAL
COMMUNICATION

LANGUAGE DIFFERENCES
 LANGUAGE DIFFERNCES
Differences in language, unfamiliar
accents could also post difficulty in
understanding the message.
 PHYSICAL BARRIERS TO NON-VERBAL
COMMUNICATION

LANGUAGE DIFFERENCES

EXPECTATIONS AND
PREJUDICES
 EXPECTATIONS AND
PREJUDICES
As a good communicator, you should
learn to control your prejudices because
these may lead to wrong assumptions or
stereotyping.
 PHYSICAL BARRIERS TO NON-VERBAL
COMMUNICATION

LANGUAGE DIFFERENCES

EXPECTATIONS AND
PREJUDICES

CULTURAL DIFFERENCES
 CULTURAL DIFFERENCES
Each culture is unique but there are
ways to bridge differences so that
you can understand each other.
RECORDABLE LOCKING
SYSTEM
QUESTION NO.
1
WHY MOST OF THE
HOTEL USE A KEYCARD
OR THEPROX CARD-
RFID ?
 ALARM SYSTEMS
they can be either audible or silent. Audible alarms
typically consists of high-pitched buzzers, bells or
other noises. Alarm devices, whether audible or
silent, normally consists of electrical connections,
photoelectric light beams, seismic detectors,
infrared beams, magnetic contacts or radio
frequency.
 ALARM SYSTEMS
INTERNAL ALARM CONTACT ALARM
a warning system that a warning system that
notifies an area within notifies an external entity
the hotel if the alarm is such as fire or police
activated (storage areas, department if the alarm
hotel grounds & property is activated.
perimeter)
 COMMONLY USED ALARMS IN THE
TOURISM & HOSPITALITY INDUSTRY
HERMETICALLY
PASSIVE INFRARED
SEALED REED DETECTORS
SWITCHES COMPACT
INFRASOUND
SURVEILLANCE
DETECTORS
RADAR
GLASS-BREAK SMOKE, HEAT, AND CARBON
DETECTION MONOXIDE DETECTORS-

SECURITY ELECTRIC
DRIVEWAY ALARMS FENCE
 HERMETICALLY SEALED
REED SWITCHES
switches to detect the
opening of a door or
window, when used as a
proximity switch for a
security alarm
 COMMONLY USED ALARMS IN THE
TOURISM & HOSPITALITY INDUSTRY
HERMETICALLY
PASSIVE INFRARED
SEALED REED DETECTORS
SWITCHES
 PASSIVE INFRARED
DETECTORS
is an electronic sensor
that measures infrared
(IR) light radiating
from objects
 COMMONLY USED ALARMS IN THE
TOURISM & HOSPITALITY INDUSTRY
HERMETICALLY
PASSIVE INFRARED
SEALED REED DETECTORS
SWITCHES
INFRASOUND
DETECTORS
 INFRASOUND
DETECTORS
describes sound waves
with a frequency below the
lower limit of audibility
(generally 20 Hz) in times
of earthquake, avalanche
and calving of iceberg
 COMMONLY USED ALARMS IN THE
TOURISM & HOSPITALITY INDUSTRY
HERMETICALLY
PASSIVE INFRARED
SEALED REED DETECTORS
SWITCHES COMPACT
INFRASOUND
SURVEILLANCE
DETECTORS
RADAR
 COMPACT SURVEILLANCE
RADAR
are small lightweight radar
systems that have a wide coverage
area and are able to track people
and vehicles in range and azimuth
angle. They weigh less than 10
pounds, consume less than 15
Watts of power and are easily
deployed in large numbers.
 COMMONLY USED ALARMS IN THE
TOURISM & HOSPITALITY INDUSTRY
HERMETICALLY
PASSIVE INFRARED
SEALED REED DETECTORS
SWITCHES COMPACT
INFRASOUND
SURVEILLANCE
DETECTORS
RADAR
GLASS-BREAK
DETECTION
 GLASS-BREAK
DETECTION
These sensors are commonly
used near glass doors or glass
store-front windows. Glass
break detectors usually use a
microphone, which monitors
any noise or vibrations
coming from the glass
 COMMONLY USED ALARMS IN THE
TOURISM & HOSPITALITY INDUSTRY
HERMETICALLY
PASSIVE INFRARED
SEALED REED DETECTORS
SWITCHES COMPACT
INFRASOUND
SURVEILLANCE
DETECTORS
RADAR
GLASS-BREAK SMOKE, HEAT, AND CARBON
DETECTION MONOXIDE DETECTORS-
 SMOKE, HEAT, AND
CARBON MONOXIDE
DETECTORS
alarms that have sensing
technologies that work
together to detect fires and
the odorless, colorless,
tasteless gas known as CO
– the silent killer.
 COMMONLY USED ALARMS IN THE
TOURISM & HOSPITALITY INDUSTRY
HERMETICALLY
PASSIVE INFRARED
SEALED REED DETECTORS
SWITCHES COMPACT
INFRASOUND
SURVEILLANCE
DETECTORS
RADAR
GLASS-BREAK SMOKE, HEAT, AND CARBON
DETECTION MONOXIDE DETECTORS-

DRIVEWAY ALARMS
 DRIVEWAY ALARMS
Is a device that is
designed to detect
people or vehicles
entering a property via
the driveway
 COMMONLY USED ALARMS IN THE
TOURISM & HOSPITALITY INDUSTRY
HERMETICALLY
PASSIVE INFRARED
SEALED REED DETECTORS
SWITCHES COMPACT
INFRASOUND
SURVEILLANCE
DETECTORS
RADAR
GLASS-BREAK SMOKE, HEAT, AND CARBON
DETECTION MONOXIDE DETECTORS-

SECURITY ELECTRIC
DRIVEWAY ALARMS FENCE
 SECURITY ELECTRIC
FENCE
consist of wires that carry
pulses of electric current to
provide a non-lethal shock
to deter potential intruders.
 INTERNAL
RESOURCES
RECORDABLE LOCKING
SYSTEM
ALARM SYSTEMS
SURVEILLANCE
SYSTEMS
 SURVEILLANCE
SYSTEMS
Properly implemented surveillance can play a major role in
a hotel’s safety and security programs. Surveillance is
generally done in one of two ways: Recording and Actual
The first involves simply recording the activity within an
area of a hotel. Surveillance systems are most frequently
used to record activity at the front office, near entrances
and exits, in parking areas and near cashiers.
 SURVEILLANCE
SYSTEMS
CCTV
(Closed Circuit Television)
a camera and monitor system that
displays in real time, the activity
within the camera’s field of vision. A
CCTV consisting of several cameras
and screens showing the camera’s
fields of vision may be monitored in
a single location.
 INTERNAL
RESOURCES
RECORDABLE LOCKING
SYSTEM
ALARM SYSTEMS
SURVEILLANCE
SYSTEMS
EMERGENCY PLAN
 EMERGENCY PLAN
a document describing a hotel’s
predetermined, intended response to safety/
security threat it may encounter.
 EMERGENCY PLAN
RESPONSES TO EVENTS SUCH AS THE FOLLOWING ARE
INCLUDED IN MOST HOTEL’S EMERGENCY PLANS:
Fire
Flood
Power Outages
Severely inclement weather
Robbery
Death or injury to a guest or employee
Intense negative publicity by the media
 EMERGENCY PLAN
must be a written document. This must
identify precisely what is expected of
management and employees in time of crises.
A clearly developed emergency plan should
include for each crisis identified.
 EMERGENCY PLAN
• The type of crisis
• Who should be told when the crises occurs (include
telephone or pager numbers)
• What should be done (and who should do it) in the
event the crisis occurs
• Who should be informed of the results or impact of
the crisis when it is over
 CHARACTERISTICS OF
CRISES
o Extreme Importance
o Disruption of Normal business
o Potential for human suffering
o Property Damage
o Financial Loss
o Potential Scrutiny by the media
o Threat to the reputation or
 EMERGENCY/
RESULTS OR
TYPES OF CRISIS TELEPHONE WHAT SHOULD BE DONE
IMPACTS
NUMBER
-Call to report for the power outage
Meralco Hotline: Disruption of Normal
Ex. Power Outage Lucena 1622-5262
-Apologize to customers
Business
-Use standby generators
 
Fire  
   

 
Flood  
   

Severely inclement
     
weather
 
Robbery    
 

Severe Injury of Guest      

Severe Injury of
     
Employee
 REFLECTION:
1. What can you say about the video?
2. Can you identify the risk in the video? What and why?
3. In three views perspective how can you handle in that
situation?
• Hostage
• Gun man
• Police
ACTIVITY
1.WHAT IS YOUR THOUGHT ABOUT THE PANDEMIC?
2.WHAT IS THE BIGGEST CHALLEGE YOU’VE FACED
DURING THE LOCKDOWN? HOW DO YOU
OVERCOME IT?
3.HOW DID THE PANDEMIC AFFECT YOUR CAREER
GOALS?
4.WHAT IS ONE GOOD THING THAT CAME OUT OF
THE PANDEMIC?
5.WHAT HAVE YOU LEARNED DURING THE
PANDEMIC?
1.Draw one thing that will represent in a
COVID-19?
2.What is your thought about the video?
HAZARD
 HAZARD
Is any source of potential damage,
harm or adverse health effects on
somethings or someone.
 HAZARD
MYCOBACTERIUM
TUBERCULOSIS
HAZARD
BIOLOGICAL
HAZARD
CHEMICAL
HAZARD
PHYSICAL
HAZARD
 HAZARD
BIOLOGICAL
HAZARD
refer to living organisms that are capable of
causing foodborne illnesses that grows or
may be carried in foods such as bacteria,
virus, fungi, protozoa or parasites
BIOLOGICAL CONTAMINATION

TIME TEMPERATURE
ABUSE
CROSS CONTAMINATION
POOR PERSONAL
HYGIENE
 5 CLASSES OF
MICROBIOLOGICAL HAZARDS

BACTERIA FUNGI
VIRUSES PARASITES
PRIONS
 5 CLASSES OF MICROBIOLOGICAL
HAZARDS
BACTERIA
Bacteria are single cell microorganisms
that can only be seen individually with the
aid of a microscope. Bacteria were the
first living organisms to inhabit the Planet
Earth
 5 CLASSES OF MICROBIOLOGICAL
HAZARDS
BACTERIA
all bacteria exist in vegetative state, it grows and
reproduce waste like other living organisms. It has
spores that help bacteria to survive stress conditions
like heat, cold or acidic. Not all bacterias can cause
diseases, some cause food to spoil, others help protect
food from spoilage like lactic acid bacteria
 BASIC CHARACTERISTICS OF
BACTERIA
• They are carried by food, water, soil, air,
humans, animals, insects and birds
• They reproduce rapidly under favorable
conditions
• Many can survive freezing conditions
• They are destroyed by heat but each has
specific destruction temperatures
 5 CLASSES OF
MICROBIOLOGICAL HAZARDS

BACTERIA
VIRUSES
 5 CLASSES OF MICROBIOLOGICAL
HAZARDS
VIRUSES
It is much smaller than bacteria, the smallest
infectious microorganisms affecting humans. It is not
a complete living organism, Virus does not multiply in
food so it does not it is just a protein-coated genetic
material, it requires a living host. cause the food to
spoil but uses the food as living host.
 THREE IMPORTANT VIRUSES THAT
CONCERNS THE FOOD SERVICE
INDUSTRY
• Hepatitis – means inflammation of the liver
• Norwalk Virus – a virus that can cause
epidemics of severe gastroenteritis. It has
been subsumed under the genus Norovirus
• Rotavirus- is a genus of double-stranded
RNA viruses in th family
 5 CLASSES OF
MICROBIOLOGICAL HAZARDS

BACTERIA FUNGI
VIRUSES
 5 CLASSES OF MICROBIOLOGICAL
HAZARDS
FUNGI
•These are eukaryotic cells that
lack chlorophyll, thus they cannot
generate energy from
photosynthesis.
 3 MAIN TYPES OF
FUNGI
1. MOLDS larger than bacteria
single celled fungi, there are many genera of
2. YEAST yeast, non-pathogenic which are used in
baking and alcoholic fermentation and the
harmful ones that causes food spoilage.
3. these are hard to distinguish from the edible
POISONOUS varieties, just remember than when it doubt do
not eat wild and un-identified varieties.
MUSHROOM
 5 CLASSES OF
MICROBIOLOGICAL HAZARDS

BACTERIA FUNGI
VIRUSES PARASITES
 5 CLASSES OF MICROBIOLOGICAL
HAZARDS
PARASITES
• are small or microscopic creatures that need to live
inside a living host in order to survive. Parasites
include protozoa such as amoeba and helminthes
(small worm and their larvae) are hard to detect,
early symptoms of parasitic illness include loss of
appetite and weight loss.
 5 CLASSES OF
MICROBIOLOGICAL HAZARDS

BACTERIA FUNGI
VIRUSES PARASITES
PRIONS
5 CLASSES OF MICROBIOLOGICAL
HAZARDS
PRIONS
Refers to the Proteinaceous
Infectious Particles (PrP)
HAZARD
BIOLOGICAL
HAZARD
CHEMICAL
HAZARD
 HAZARD
CHEMICAL HAZARD
in food and beverage pose serious problems
in food establishments, because they can
compromise health and threaten life of every
one including employees.
 KINDS OF CHEMICAL HAZARDS IN
FOODSERVICE OPERATIONS
•Poisonous Substances
•Adverse food reactions (food
allergy and food sensitivity)
•Nutrition issues
 KIND OF CHEMICAL
HAZARD
NATURALLY CLEANING
OCCURING TOXINS CHEMICALS
AGRICULTURAL TRANSPORTING
CHEMICALS FOODS
STORAGE AND
FOOD ADDITIVES
EQUIPMENTS
CHEMICAL CONTAMINATION METAL
IN DRINKING WATER COOKWARES
 NATURALLY OCCURING
TOXINS
toxic compounds that are naturally
produced by living organisms. These toxins
are not harmful to the organisms
themselves but they may be toxic to other
creatures, including humans, when eaten.
PUFFER FISH
 AGRICULTURAL
CHEMICALS
included in this category pesticides, hormones
and antibiotics used in agriculture. Sometimes
also as a result of reuse of containers of
agricultural chemicals for food products.
Hormones like diethylstilbestrol in milk
production in cows
 FOOD ADDITIVE
are added to food to perform specific function
such as improvement of color or texture,
prevention of microbial growth etc. Case of
food poisoning due to excessive nitrate in meat
curing like longanisa had been reported in the
past years.
MONOSODIU
M
GLUTAMATE
 ACTIVITY
Additive under Category Name
European Union
E101 Color Riboflavin
     
     
     
     
     
     
     
     
 CHEMICAL
CONTAMINATION IN
DRINKING WATER
the provision of drinking water that is not
only safe but also pleasing in appearance,
taste and odor is a matter of high priority.
 CLEANING
CHEMICALS
not all chemicals are safe to use
in the kitchen utensils and
equipment
 STORAGE AND
EQUIPMENTS
lubricating catering equipment
mixers or slicers if the oil or grease
used is not “food safe” and come in
contact with food may cause
contamination.
TRANSPORTING FOOD
never use the same vehicle to
transport chemicals and food.
Petroleum and diesel fumes can
contaminate food and may cause
serious risk.
 METAL
COOKWARES
made from Cadmium, Zinc, Lead, Galvanized
Iron, Antimony, Copper, Zinc. Tins are not safe
as cooking utensils and should not be used for
acidic foods such as lemon and vinegar that
result to chemical reaction and may cause
hazard.
 HOW CAN WE
CONTROL AND
REDUCE THE RISK
OF CHEMICAL
CONTAMINATION?
 CONTROLLING AND REDUCING THE
RISK OF CHEMICAL CONTAMINATION
•Store chemicals away from food
•Never store chemicals in food
containers
•Never use food containers for
cleaning jobs
 CONTROLLING AND REDUCING THE
RISK OF CHEMICAL CONTAMINATION
•Train employees in handling
chemicals
•Read manufacturers’ instructions
•Label all chemicals including
water
 CONTROLLING AND REDUCING THE
RISK OF CHEMICAL CONTAMINATION
•Chemicals should keep in their
original containers
•Choose cleaning products that are
suitable for food environment. It
should be non-corrosive, non-
perfumed and non-toxic
 CONTROLLING AND REDUCING THE
RISK OF CHEMICAL CONTAMINATION
•Use of fly killer, instead of
chemical spray
•Hire a professional pest controller,
and schedule pest control
•Use unscented cleaning products
 CONTROLLING AND REDUCING THE
RISK OF CHEMICAL CONTAMINATION
•Food handlers should not wear strong
perfume of after shave, or other toiletries
and cosmetics when come in contact with
food
•Check food packages when receiving make
sure that there is no risk of chemical
contamination or damaged packages
 CONTROLLING AND REDUCING THE
RISK OF CHEMICAL CONTAMINATION
•Keep equipment and utensils in good
condition
•Use appropriate food safe oils and grease
for maintaining equipment
•Use food additives correctly and follow
correct measurement
HAZARD
BIOLOGICAL
HAZARD
CHEMICAL
HAZARD
PHYSICAL
HAZARD
 HAZARD
PHYSICAL HAZARD
a foreign object that causes injury or harm is easily
identified and has the most obvious evidence when
the consumer registers a complaint. is defined as the
danger posed by the presence of particles or items that
are not supposed to be part of a food.
 HAZARD
PHYSICAL HAZARD
Physical Contamination may happen at any
stage in the food service flow either by
accident or deliberately done by a staff or a
customer.