can u please answer them all I would really appreciate it and Im so sorry that was my last question to post ! Its ok at least answer the 4 top questions if u can .

11. Medro and Mariana designed M&M to be able to serve 150 customers/day. They expect the actual number of customers to be close to 200 per day during the coming year. They will experience a situation of: (4 Points) a. over-capacity b. under-capacity c. under-load 5. Mariana & Medro were looking at the results of their Employee Questionnaire". They discovered that all the employees did not know how they were adding value to (M&M). They both concluded that there was a problem with how they were managing the employees. They belive that since the employees did not know how they were adding value to (M&M), that the employees were not feeling: (4 Points) a. welcomed b. cared for c. worthy d. challenged e. encouraged 8. Mariana and Medro were dreaming one day about expanding their business in 2 years by starting 5 "M&M food-trucks if their shop continues to be successful. This is an example of a: (4 Points) a. value b. vision c. mission d. strategy e. none of the above 6. Medro and Mariana wanted to decrease their break-even value for a new healthy sandwich. Medro said: let us find a way to decrease the difference between the selling price of the sandwich and the variable cost of making it. (4 Points) a. Medro's thinking is correct b. Medro's thinking is not correct 7. One day Medro was telling Mariana: our storage room is not very organized and it takes us sometimes too much time just to find what we are looking for. This might be a reason why our productivity is low at times. (4 Points) O a. Medro's thinking is correct. b. Medro's thinking is not correct 1. When Medro and Mariana sat down to design their coffee shop's outputs, they were concentrating on the appearance and contents of the menu items, on how they will treat the customers, and on what the environment should look like and feel. Their friend told them: why are you thinking about customer treatment and the environment? Output design for M&M should only consider the design of the items that you are going to be selling on the menu. (4 Points) a. their friend is right O b. their friend is wrong 2. Medro and Mariana have decided to use sensors to control water usage, recycled napkins, the least amount of plastic wrap when wrapping a take-away container, and solar powered lights for the outside seating area. They value: (4 Points) a. reliability b. durability C. sustainability d. quality O e. dependability