Discuss the Hawthorne and Likert studies and their importance to learning how to be a chef supervisor. What is meant by the concept of front-door to back-door management as it relates to the chef supervisor’s job? What are the elements of kitchen supervision? Describe them. What are the benefits of team building and empowerment within the foodservice industry? What is meant by the evolution of the chef with regard to supervisory positions? How does the chef supervisor’s role affect management, team members, and customer satisfaction?