1. In what ways is quality, or lack of quality visible? 2. What items must be...

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1. In what ways is quality, or lack of quality visible? 2. What items must be stocked in addition to the food? Identify each of these items. 3. How important do you think employee scheduling is? Explain. 4. How might capacity decisions affect the success or failure of the restaurant? 1. In what ways is quality, or lack of quality visible? 2. What items must be stocked in addition to the food? Identify each of these items. 3. How important do you think employee scheduling is? Explain. 4. How might capacity decisions affect the success or failure of the restaurant?