2. Imagine that you are the manager of a fine dining restaurant. You are faced by the problem of a server who refuses to follow the service standards and techniques established by the owner. It is apparent to you that the server' s techniques result in faster service, but they are clearly better suited to a diner. Two of the owners' s goals are profitability and elegant service. Illustrate the relevance of the control process to food and beverage management. Answer this question by using a mind map. (10 Marks)