Diversity from the Perspective of a Food Service Director Essay

An effective and successful diet help managing director is psyche who has a heartfelt/genuine desire or yearning to establish, maintain, and unceasingly improve a hospitable and compassionate atmosphere for everyone regardless of what stopping point an individual belongs to or what beliefs he or she practices or what traditions he or she holds (Purdue University n. p. ).This means that a viands service director should always be on the look break through on how to advance cultural aw areness, as hale as, mixture among its subordinates and everyone in the play along he or she is working for, for that issuing (Purdue University n. p. ). The subordinates of the food service director should be obliged to undergo kind training wherein they allow be taught legitimate languages or dialects that their clients speak (of course, this depends upon the muddle of their food service) (Purdue University n. p. ).For instance, in some(prenominal) places, there are mostly Filipinos and S paniards who eat and so the food service director should make an effort to contract the language and even the culture of the aforementioned clients to make them feel that they are most welcome and so that they will overly transport the service provided to them that will surely make them go back to that particular eating ho intent (Purdue University n. p. ). The same is true when it comes to the workforce of the food service director he or she should be able to learn to respect other messs cultures, practices, beliefs and be a perfect example for everybody he or she leads (UNESCO n. p. ).The food service director should be able to work with his or her subordinates effectively and this is a way to do it pertaining such will also improve the working relationship of the subordinates and thus they are motivated to change state more productive as well (UNESCO n. p. ). Comparison of culturally versatile Groups For example, if we choose Filipinos as a culturally diverse group and analyze its passings, as well as, similarities to the Americans, which in this case is the main-stream group, we will find out that for Filipinos, rice is a major staple food unconnected Americans where they enjoy mashed potatoes a lot more than rice (BBC News n.p. ). Another difference that should be respected by the food service director is the use of eating utensils he or she should be aware that Filipinos utilize spoonful and fork typically instead of the spoon and knife that the Americans are employ to (Kwintessential report Cultural Solutions n. p. ). In addition to the aforementioned, Filipinos usually arrive fifteen to thirty minutes later especially if it is a large party, unlike Americans who always pay particular attention to the time (Kwintessential Cross Cultural Solutions n.p. ). On the other hand, what these two cultures have in common is the situation that they dress mighty when dining out (Kwintessential Cross Cultural Solutions n. p. ). received Accommodat ions/Adjustments that the Food Service Director has to Make There are several(prenominal) things that a Food Service Director can do and some of these are the following First of all, it is important for the food service director to value certain differences (UNESCO n. p. ).This example portrayed by him or her will surely be instilled in his or her subordinates and will surely swindle a large role in the success of their service, and consequently that of their company as well (UNESCO n. p. ). Second, food service director has to learn the discourse practices of their clients, for instance, there are certain cultures that appreciate being complimented on the clothes they wear and some think it is rude for strangers to comment on such personal issue the food service director really has to break tolerance for such (UNESCO n. p. ).The same is true with regards to designateing on what food to order, in some cultures, they consider it rude if the food service representatives directly s uggest they appreciate it much better if they ask first before the food service representatives speak to them (UNESCO n. p. ). Third, the food service director has to be educated about certain languages that clients typically utilize to give them a scent out of being exceedingly welcome (Purdue University n. p. ).Finally, the food service director has to uphold cultural awareness among his or her subordinates (Purdue University n. p. ). Conclusion It is important to be culturally aware so as to achieve more productivity this is heavy for the food service business (Purdue University n. p. ). Furthermore, working relationships are upheld and maintained when the food service director and everyone around him is culturally-aware, this means that they value differences and that they respect distributively other (Purdue University n. p. ).Moreover, clients feel extra comfortable knowing that the places they dine at know, understand, and respect their culture, beliefs, and traditions as well (Purdue University n. p. ). This only shows that tolerance for culturally diversity is an extremely important issue nowadays and that properly/not properly addressing such issues will make or break a certain individual/career/business (Purdue University n. p. ).Works CitedBBC News. Rice Prices Hit Philippines Poor. 6 April 2008. n. a. 16 May 2008. http//news. bbc. co. uk/2/hi/business/7330168. stm Kwintessential Cross Cultural Solutions. Philippines Language, Culture, Customs, and Etiquette. n. d. n. a. 16 May 2008. http//www. kwintessential. co. uk/resources/global-etiquette/philippines-country-profile. hypertext mark-up language Purdue University. Purdue Housing and Food serve Wins National Diversity Award. 13 November 2007. n. a. 16 May 2008. http//news. uns. purdue. edu/x/2007b/071113CoulsonDiversity. html UNESCO. Promoting Tolerance. 2007. n. a. 16 May 2008. http//portal. unesco. org/shs/en/ev. php-URL_ID=6551&URL_DO=DO_TOPIC&URL_SECTION=201. html