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Hong Kong, which is renowned as Asia's culinary capital, is home to more than 11,000 eateries, many of which are grouped together in designated food districts. Cantonese cuisine and other regional Chinese cuisine are served to locals and tourists in thousands of Chinese restaurants.

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1(a) Suggest TWO possible factors that may contribute to economies of scale and TWO factors that may lead to diseconomies of scale in the Chinese restaurant business.

1(b) Chinese restaurants need its staff to participate in on-the-job training to better comprehend the qualities of the goods and services the restaurant offers. This free on-the-job training is always required. Why is this internal training offered without charge?