You are feeling somewhat conflicted. As the manager of a sub sandwich and soup shop, you know the employees hate to be micromanaged and you want to empower them. At the same time, however, you want to ensure consistency in the products they serve, such as portion size and ingredient freshness, and you know from experience how easy it is to get off track. How can you accommodate these needs? Group of answer choices Train the employees well and trust that they will always adhere to the guidelines you've taught them Train the employees well and conduct periodic checks of the food preparation area, employees, and orders Focus on outcome control and delegate behavior control to the assistant manager so that employees know what to expect from each of you Adjust your own expectations and accept the fact that in this situation, you must use behavior control mechanisms