Question: Illustrate the differences between prevention and appraisal costs using a restaurant setting as an example. ii . Develop and formulate an Ishikawa / fishbone diagram

Illustrate the differences between prevention and appraisal costs using a restaurant
setting as an example.
ii. Develop and formulate an Ishikawa/fishbone diagram pertaining to the following
statement, What are the three issues relating in increasing complaints of food quality at
your company canteen? Identify how you would use this information to improve the
system

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