Question: 2. How is minimum staff different than an effective staffing plan for providing high-quality customer service? (16-marks) 3. in detail, describe factors that can be

2. How is "minimum staff" different than an effective staffing plan for providing high-quality customer service? (16-marks) 3. in detail, describe factors that can be controlled by the foodservice manager that affect workplace performance and productivity. Explain each factor. (16-marks)

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