Restaurants provide their patrons with a product, food, and with a service, the dining experience. Food is primarily the output of “the back of the house,” or the kitchen. The dining experience is primarily provided by “the front of the house,” or the dining room staff. In the video, Andy and Scott clearly express a passion for innovation and a high level of customer service. Due to their high commitment to excellence, they would want to use the best possible organizational structure to provide their product and service. According to research, the best structure depends on a company’s strategy and the technology it uses. For the front of the house, where employees interact directly with customers to produce a dining experience, which structure is the best fit? A. A centralized functional structure B. An organic, decentralized structure C. A mechanistic structure with a relatively narrow supervisory span of control D. A tall, centralized structure.