Managers should determine the kinds of glassware to be used in their operations based on A. cost. OB. the preferences of present or anticipated customers. C. availability. OD. the degree of control over beverage production desired by management.One possible way to monitor bar operations is to have a designated employee, such as the head bartender, A. evaluate employees and take the necessary corrective action. B. observe others and report unacceptable performance to management. C. install a closed-circuit television system. O D. team up with a different employee every week so that the head bartender can work one-on-one with each employee at the bar