1. Chapter 7 Culinary Arts I
Communication
Chapter 7
Culinary Arts I

2. Communication
The process of sending and receiving information by talk, gestures, or writing for some type of response of action.
Communication is a learned skill
We are born with the ability to express ourselves, but need to learn how to effectively communicate

3. Verbal: Speaking and writing
Non-Verbal: Body language and gestures

4. Before Sending a Message
Who will receive it?
What message do I want to send?
How should I send the message?
What other factors do I need to consider as I deliver the message?

5. Barriers to Communication
Anything that interferes or affects communication
Lack of time
Fear of confrontation

6. Obstacles to Communication
Language differences
Semantics (what words mean)
Jargon
Tone of Message
Clarity
Assumptions
Cultural Differences
Prejudices and Biases
Noise
Nonverbal Boundaries
Gestures
Other Distractions

7. Effective Listening Prepare to listen Show you are paying attention
Don’t interrupt or finish other’s sentences
Ask questions to clarify
Occasionally rephrase and repeat what you have heard
Listen between the lines
Don’t overreact
Record key ideas and phrases

8. Effective Speaking Interact with the audience Use suitable language
Use appropriate nonverbal communication
Vary your speech patterns
Clos the conversation

9. Written Communication at Work
Memos
Faxes s
Letters
Reports