DO THE FOLLOWING ON THE QUESTIONS BELOW$1)$ Scoring system$2)$ add $3$ situational questions $+1$ other type of question$3)$ Expand the rationale of original questions by peer$-$reviewed journals$4)$ modify the original answers with R&S theories and conceptQUESTIONS Tell me about the time, when you have to handle a specific demand from an employee and you can not fulfill it because of company policies or to avoid any legal complications, How will you manage the situation? How would you be aware of food quality standards and compliances for kitchen setting You found that kitchen equipment is not working and that affects the quality of meal and harmful for employees health. How will you manage this?