10 points This is a second half question. Imagine you are the manager of a sit-down restaurant. (For those who do not remember, restaurants once did more than just take-out. They used to invite you inside to eat. You would sit at a table and a person called a waiter would come and take your order and then bring you your food. Ah, the halcyon days of 2019.) For each of the situations described below, identify which category of quality cost it most closely fits. Place your answers below (you won't be able to fill in the blanks). Identify which part (a, b, c etc.) to which each answer is in response, a. A customer orders a steak mediurn, but it arrives well done. This is an example of b. The customer orders a margarita, but after a minute, calls the waiter back and changes the drink order to a mojito. When the bill is prepared, the waiter notices that the bill includes both the margarita and the mojito. The waiter fixes the bill before it is presented to the customer. c"Secret shoppers" are people hired by companies to go into a store or a restaurant and later submit a report detailing their experience. Usually, the shopper is compensated by being allowed to keep the merchandise, up to a certain dollar value. In the case of the restaurant, the cost of their meal is covered. The value is that the staff have no idea that a secret shopper is in the store. To the staff, the secret shopper appears to be any other customer. As manager, you hire a secret shopper to go to the restaurant. This is an example of d. The customer orders a meal with fries instead of a baked potato. When the waiter goes to pick up their plate, the waiter notices that the kitchen mistakenly added a baked potato instead of fries. The potato is quickly replaced with fries and only then does the waiter take the meal out to the customer. This is an example of e. The restaurant updates its menu to reflect the presence of allergens. Wait stuff undergo training so they can properly inform customers about the presence of ingredients to which they might have an allergic reaction. Kitchen staff are trained in methods to minimize the possibility of cross-contamination of allergens. This is an example of 10 points This is a second half question. Imagine you are the manager of a sit-down restaurant. (For those who do not remember, restaurants once did more than just take-out. They used to invite you inside to eat. You would sit at a table and a person called a waiter would come and take your order and then bring you your food. Ah, the halcyon days of 2019.) For each of the situations described below, identify which category of quality cost it most closely fits. Place your answers below (you won't be able to fill in the blanks). Identify which part (a, b, c etc.) to which each answer is in response, a. A customer orders a steak mediurn, but it arrives well done. This is an example of b. The customer orders a margarita, but after a minute, calls the waiter back and changes the drink order to a mojito. When the bill is prepared, the waiter notices that the bill includes both the margarita and the mojito. The waiter fixes the bill before it is presented to the customer. c"Secret shoppers" are people hired by companies to go into a store or a restaurant and later submit a report detailing their experience. Usually, the shopper is compensated by being allowed to keep the merchandise, up to a certain dollar value. In the case of the restaurant, the cost of their meal is covered. The value is that the staff have no idea that a secret shopper is in the store. To the staff, the secret shopper appears to be any other customer. As manager, you hire a secret shopper to go to the restaurant. This is an example of d. The customer orders a meal with fries instead of a baked potato. When the waiter goes to pick up their plate, the waiter notices that the kitchen mistakenly added a baked potato instead of fries. The potato is quickly replaced with fries and only then does the waiter take the meal out to the customer. This is an example of e. The restaurant updates its menu to reflect the presence of allergens. Wait stuff undergo training so they can properly inform customers about the presence of ingredients to which they might have an allergic reaction. Kitchen staff are trained in methods to minimize the possibility of cross-contamination of allergens. This is an example of