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When a restaurantõs employees are not productive and customer- service levels are not up to snuff - such problems can often be traced to the design of the __________ interface - ranging from complicated screen layouts to inappropriately sized buttons and the poor use of colors for different menu items.

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1. When a restaurantõs employees are not productive and customer- service levels are not up to snuff - such problems can often be traced to the design of the __________ interface - ranging from complicated screen layouts to inappropriately sized buttons and the poor use of colors for different menu items.





 
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