Can I get answer to these question??

Burger Off gets Bigger. Rupesh Shrestha and his brother Dipesh are the owners of Burger Off, a fast food outlet that is marketing beef and chicken burgers and side dishes such as chips, deserts and drinks through a single outlet in a Sydney suburb. The business was established two years ago and its products have been very well received by the public. Rupesh being the elder brother is the General Manager of the business and Dipesh is responsible for the Operations. Burger off's customers expect that whenever they buy a burger from the store it will be the same as the one they bought last week and the week before. Dipesh has standardized the products to ensure consistency in the offering to their customers. This has been one of the factors that contributed to the success of the business. Another key contributor to the success of the organization is the distinctive burger sauce developed by Dipesh and unique to Burger Off. Competition in the fast food industry is fierce and the barriers to entry are low. New outlets are opening in and around the Burger Off store frequently. However most do not last and Rupesh believes their success is to some extent due to their culture of Burger off. The employees all wear a uniform to work. They are expected to be punctual and be familiar with the policy and procedures manual that Rupesh had developed in anticipation of the expansion of the business. Employees are encouraged to indentify and suggest better ways of doing things - but untila new process is agreed all employees need to follow the existing procedures. This has meant Burger Off maintains its high standards consistently. A commitment to good customer service is also a characteristic of the way they do business at Burger Off. There are benchmarks established to measure the level of customer service and these are strictly enforced, e.g. if a customer's order has not been provided to the required standard within 5 minutes the order is given to the customer free of charge. The customers are very price sensitive and consequently despite their product being somewhat differentiated by the special sauce from other fast food offerings they have needed to concentrate on keeping costs of production low. The business employs 12 staff in the store which operates on a two shift basis 7 days a week and is open from 6 am to 12 midnight The store has been such a success that the Shrestha's are planning to grow the business by opening another 9 outlets in other suburbs of Sydney and later throughout Australia. You have been asked to consult on how the Shrestha's should implement the first stage of their expansion. Answer the following questions: What are the three levels of strategic planning? Considering business level strategic planning which of Porter's generic strategies should the Shrestha's adopt for Burger off and why? b) What is organizational culture and how do we identify it? Describe the organisational culture at Burger Off? Is this culture aligned to the organisation's business level strategy? c) As the business goes through its expansion, what leadership style should Rupesh adopt and what would it involve? d) Considering the three contingencies that determine the organisational structure, which organizational structure would you recommend the Shrestha's implement in the expanded Burger Off and why? Address the following dimensions of organisational structure, centralisation, formalisation, span of management (tall v flat) and departmentalisation