read the Case Study Scenario and then answer the questions that follow. Q1. What were three (3) ways you used to check the efficiency of the Food and Beverage Service team and the service levels they provided to guests? Q2. What were three (3) keys you employed to ensure your observations of Food and Beverage Service team practices were a true and representative picture of their actual skill levels and ability?. Q3. What were three (3) ways you ensured workplace operations of the Food and Beverage Service team in The Righteous Room supported the overall attainment of The Righteous Inn's goals and QA initiatives? Q4. What were three (3) ways you identified the organisational goals for The Righteous Inn and The Righteous Room? Q5. What were three (3) examples of leadership you needed to demonstrate to the Food and Beverage Service team to help ensure attainment of the QA initiatives for The Righteous Room and The Righteous Inn? Q6. What were three (3) examples of the strategic planning actions you took to ensure workplace operations supported and enabled the attainment of the required QA initiatives? Q7. What were three (3) strategies you used to identify quality problems