if andy forthelmer, owner of barcelona restaurants, were to argue with one of the restaurant managers over…

if andy forthelmer, owner of barcelona restaurants, were to argue with one of the restaurant managers over whether it was more important on staffing the chef positions or to focus on having the wait staff in the restaurant perform well, what would be the source of their conflict?\n\norganizational structure\n\ndiffering process goals\n\nchange\n\npoor communication

if andy forthelmer, owner of barcelona restaurants, were to argue with one of the restaurant managers over whether it was more important on staffing the chef positions or to focus on having the wait staff in the restaurant perform well, what would be the source of their conflict?\n\norganizational structure\n\ndiffering process goals\n\nchange\n\npoor communication

Answer

Brief Explanations:

The owner and manager are disagreeing over different priorities (staffing chefs vs. improving wait - staff performance), which are different process goals for the restaurant. It's not about organizational structure (no change in hierarchy or division of labor), change (no mention of an implemented or proposed change), or poor communication (not about a breakdown in communication channels).

Answer:

B. Differing process goals