Final answer:
The second in command in a kitchen is called the Sous Chef. Specialization in the kitchen with workers focusing on their strengths allows for more efficient meal production and is an example of the benefits of dividing labor in modern business practices (option b).
Step-by-step explanation:
The second in command in the kitchen is typically called the Sous Chef. This role is crucial as it serves as the right-hand to the Executive Chef, managing a team and stepping in whenever the head chef is absent. The Sous Chef is responsible for a range of tasks from supervising staff to assisting in menu preparation, and ensuring that every dish meets the required standards.
In a kitchen setting, specialization can greatly improve efficiency and output. If a baker and a chef each focus on their specific tasks, they can work more effectively without the downtime of switching between different types of cooking. This specialization allows the kitchen to produce more meals in a given period of time because each worker can become more skilled in their particular area, which leads to faster preparation and cooking times. Moreover, this division of labor is part of why modern restaurants have various roles like top chef, sous chefs, and other staff to streamline the cooking and serving process.
Hence, the answer is option b.