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Some restaurants, especially in the fast food industry, allow you to see into kitchens and see at least the assembly of your order. How can this transparency be both positive for the customer and restaurant and negative in terms of increasing the risk level to the restaurant? How can this be useful to organizations that might be seeking to develop a program that is attempting to demonstrate knowledge and expertise?

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Operation Management, Management Studies

Category:- Operation Management
Reference No.:- M9346334

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