1. How should Emma go about this task? What dimensions of quality should she consider for services offered to customers and for preparation of food items? What factors should she consider beyond analytical measures?

2. What quality measures will Emma have to take to ensure that she is using the best ingredients for food preparation in her restaurant?

3. How can Emma ensure that required hygiene levels are adhered to by her employees?

4. Once the restaurant is operational, what should Emma’s response be if a customer has a quality complaint? How much do you estimate such a complaint may cost Emma beyond analytical measures?