One of the major internal problems in restaurants is the blame game between the front and back of the house employees. Each side blames the other for guest food related complaints. Imagine you are starting a new restaurant and you are putting an organizational chart together, which includes a dining room and a kitchen manager. It is very important that the department managers cooperate in eliminating guest related issues.

Identify the supervisory skills required for the dining room and the kitchen managers to eliminate or minimize the tension between front and back of the house staff.
List five ways of reducing or eliminating the above problem and your reason for choosing each.