By Anthony Patete, JD, MBA
Faculty Member, School of Business at American Public University
There is always conflict between labor and management. If you ask laborers what their biggest concern is, it is job stability. Ask any manager and it is profitability. How both sides reach their goals is why we have human resources in every company. However, when it comes to the cleanliness of the workplace kitchen, all bets are off. How do we find a middle ground?