After three months, Barrie Super Subs' manager and assistant manager were confident that the

situation had improved, so they spent less time training staff and serving customers. Indeed,

they received a moderate bonus after the third month in the store. However, wastage increased

again soon after the managers withdrew from daily operations. The experienced employees

started eating more food, and the new staff soon joined in this practice. Exasperated, the

restaurant manager took bolder steps. He completely removed the food allowance and

threatened to fire any employee caught consuming or giving away food.

Wastage dropped somewhat over the next month but is now creeping upward again

Discussion Questions

What symptoms in this case suggest that something has gone wrong?

What are the main causes of these symptoms?

What actions should Barrie Super Subs' managers take to correct these problems?