The hotel industry differs from other industry in its products’ perishability and intangibility.

Which of the following actions is a restaurant owner most likely to take in order to reduce problems associated with service intangibility? A: increase entree prices after 6:00 p.m. B: provide clean tablecloths and fresh napkins for each new customer C: empower employees to handle customer complaints D: offer discounted prices for appetizers ordered during happy hour E: hold regular employee workshops focusing on customer service