Training Enhances Chef Efficiency

Steps:

• Define productivity as output (meals) per input (chef time or effort).
• Identify factors affecting output: skills, resources, demand, incentives.
• Evaluate each option's impact on output relative to input.
• Select the option that directly improves skills to increase meals per chef.

Why D is correct:

• Training raises human capital, allowing chefs to produce more meals per hour, per the economic definition of productivity as output per unit of input.

Why the others are wrong:

• A: Fewer customers reduce total output without changing efficiency per chef.
• B: Lower pay may demotivate chefs, decreasing effort and productivity.
• C: Higher food quality might slow preparation, reducing meals per chef without efficiency gains.

Final answer: D