$10.$ Read the case study about Effective communication and briefly answer the questions at the end.David is $35-$year old who is a foodservice manager at a casual dining restaurant. David is responsible for supervising and managing all employees in the back of the house. Employees working in the back of the house range in age from $16$ to $55$ years old. In addition, the employees come from diverse cultural and ethnic backgrounds. For many, English is not their primary language.Employees receive $"$on the job training" about food safety basics $($for example, appropriate hygiene and handwashing, time$/$temperature$,$ and cleaning and sanitizing$).$ But with highturnover of employees, training is often rushed and some new employees are put right into the job without training if it is a busy day. One day David comes to work and is rather upset even before he steps into the restaurant. Things haven't been going well at home and he was lucky to rummage through some of the dirty laundry and find a relatively clean outfit to wear for work. He admits he needs a haircut and a good hand scrubbing especially after working on his car last evening, When he walks into the kitchen he notices several trays of uncooked meat sitting out in the kitchen area. It appears these have been sitting at room temperature for quite some time David is frustrated and doesn't know what to do$.$ He feels like he is beating his head against a brick wall when it comes to getting employees to practice food safety.David has taken many efforts to get employees to besafe in how they handle food He has hugeSigns posted all over the kitchen with these words: KEEP HOT FOOD HOT AND COLD FOOD COLD and WASH YOUR HANDS ALWAYS AND OFTEN. AIl employees are givena thermometer when they start so that they can temp food. Hand sinks$,$ soap, and paper towels are available for employees so that they are encouraged to wash their hands frequentlyQuestions$1.$ What are the communication challenges and barriers David faces? $2.$ David should be a role model for his staff? Are there any areas he should improve onhimself?$3.$ What are some ways David might use effective conmunication as a motivator for employees to follow safe food handling practices