answer 3A and 3B, please more elaboration in part B

please typed jot handwritten

a Section: B 3. Read the following Case and answer the question: How was lan Whyte able to sell his small fish and chip shop, housed in a modest building overlooking the harbor in Fife - in a quiet Scottish fishing town - for 1.6 million? Because it attracts over 2,000 customers a day, with daily takings exceeding 10,000 and queues of up to 1.5 hours at busy times. The Anstruther Fish Bar has managed to win customers and keep them coming back by consistently giving them what they want. The owners since 2003, Robert and Alison Smith of St Monans, Fife, work 'hands on in the restaurant employing almost 40 staff and have maintained the high performance of the business, named 'Caf of the Year' for Scotland in 2005, 'UK Fish and Chip Shop of the Year' in 2009, 'Best Fish and Chip Shop in Scotland four times in the last six years and 'Takeaway of the Year Winner (Scotland)' in 2014 and 2015. The secret to perfect fish and chips is the consistency of the batter and the quality of the fish. This may seem obvious, but it's not always easy to get right. Whyte noticed that the quality of haddock varied considerably throughout the year. For example, fish caught in early spring, the spawning season, are much thinner, and haddock caught in early summer are more oily as they feed on herring and land eels at that time of year. lan discovered that quality could be managed by altering the batter recipe to suit the changing specification of the haddock caught throughout the year to ensure that it always only lightly coats the fish fillet and literally drops off when it is broken. Then, it must be fried consistently to create fish and chips to die for! (3A) How do the changes in the specification of the fish batter affect customer sales? (2 Marks). (3B) What do you think are the order-winners and qualifiers in this example? Give reasons for your choice? (2+2+2+2 = 8 Marks). 2