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At a popular steakhouse, the manager has received a number of complaints about the internal temperature of the food being served. Specifically, the temperature at

At a popular steakhouse, the manager has received a number of complaints about the internal temperature of the food being served. Specifically, the temperature at the center of steaks cooked medium rare seems very inconsistent. What is the most effective tool the manager can use to address this issue? Select answer from the options below just-in-time scheduling Gantt charts total quality management control charts

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