Which of the following represents an external challenge that a hospitality business may choose to address through training?

A. A new dishwasher hired in the hotel food and beverage division has difficulty keeping up with workflow when the restaurant is busy.

B. The on-the-job injury rate of housekeeping employees has exceeded company standards.

C. A local ordinance that bans smoking in all bars and restaurants will go into effect three months from now.

D. The restaurant’s general manager and its executive chef have created an entirely new wine list that has considerably more breadth and depth than the previous wine list.