Ricardo is a restaurant manager in a prominent city hotel. His day-to-day responsibilities include ensuring that special luncheon and dinner buffets are set up on time and that food is replenished as necessary. During a recent conference for health professionals held in the hotel, Ricardo observed that the buffet line had stopped, and people were standing with their plates and waiting for food. He approached the buffet table and observed that there was a plate full of white bread remaining, but there was no whole-grain bread left. When the waitstaff returned, Ricardo learned that the operation was out of whole-grain products. He apologized to the people waiting in line. Although the patrons indicated their disappointment, they made alternative food selections and the line moved again. What do you think the customers expected? What can Ricardo do to prevent this type of situation in the future