1. How do midscale restaurants differ from high-check average restaurants? What new and interesting trends have you noticed in food service over the last couple of years?

2. How do you feel about the use of replacement workers, during strikes? Are some companies putting their customers and their products at risk. provide detail example

3. How would Hard Rock’s value system work for automobile assembly line workers? (Hint: Consider Hackman and Oldham’s core job characteristics.)