The chef at Barcelona makes a delicious suckling pig. However, because he is unaware of his food costs he serves too big of a portion to custorners and as a result the restaurant loses money on this menu item. The chef is Owner, Andy Pforzheimer, talks to his staff about their technical skills. He likely expects the Executive Chef, in particular, to excel at which technical skills? Check all that apply. Working effectively with the Sous Chef and line cooks, communicating their duties and responsibeities at the beginning of each shift Helping design the layout of the kitchen for a new restaurant Preparing delicious menu items for customers to enjoy Knowledge of kitchen equipment such as an antl-griddle or kitchen torch Today's managers are moving from a controlier role to an enabler role. Their goal is to provide support and learning opportunities. coach, and guide their employees. Andy and Scott discuss their approach at Barcelona as one that is empowering. "This is your restaurant," Andy tells new managers. Scott says, "I think you're limiting your ability to get better," when you tell managers what to do. Today's managers are moving from a controller role to an enabler role. Their goal is to provide support and learning opportunities, coach, and guide their employees. Andy and Scott discuss their approach at Barcelona as one that is empowering. "This is your restaurant," Andy tells new managers. Scott says, "I think you're limiting your ability to get better," when you tell managers what to do. As a manager at Barcelona, which of the following activities do you think you would be encouraged to do? Check all that apply. Require your restaurant employees to attend a mandatory training session on customer service Ask Andy for approval to use a new supplier for produce Seek approval from Scott to run an advertisement in a local newspaper announcing new, extended hours for your location Encourage the chef to create new menu items featuring seasonal ingredients