Class discussion (whether in groups or as a class) should center on how a restaurant owner or

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Class discussion (whether in groups or as a class) should center on how a restaurant owner or manager might use the resulting list to evaluate the performance of restaurant servers. How could this list be used to assess server performance? Would such an approach be valuable? Why or why not?

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Loose Leaf Organizational Behavior

ISBN: 102465

2nd Edition

Authors: Jason Colquitt, Jeffrey LePine, Michael Wesson

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