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It is summer season and time to freshen the brunch menu. A team of employees from the kitchen, dining room, sales, and catering has been chosen to plan new menu items. They have been directed to use local ingredients and include some health-conscious choices. What kind of team is this?

Three complementary skills are needed for successful teams. They are adequate technical abilities:

When is the appropriate time to celebrate the success of the team and its members?

The group of cooks who prepare bread, desserts, salad dressings, sauces, produce to par stock levels for stations, and other foods are members of what kind of team?

What is the first step in managing any project, whether it assigned to a team or an individual?

What sort of restaurant employee activity might be suitable for a manager to develop a policy regarding?

In an employee development plan, an employee may need to spend personal time away from work to complete some learning activity. What will this require of the employee?

What are procedures and guidelines that employees should follow when they want time off from work?

What is the number of customers who have visited the establishment on different days in previous weeks known as?

The banquet staff is ready to walk out of the downtown hotel with full service meeting facilities. They have contractual gratuity and hourly rates built into catering contracts, but the Sales and Marketing staff has consistently been bargaining these items down in an attempt to maintain their competitive position while leaving their own compensation intact. Management has called in a neutral third party to listen and review facts to make a decision and settle the conflict. What is this method of conflict resolution called?