Private chef is a dining concept for which a customer can hire a chef to provide culinary

services and personalised menus for special events at a location of the customer$$s choice.

The booking of a chef is normally done through an online platform. The customer needs to

provide specific information when doing the booking, such as the number of customers,

location, date and time, food preference, available cooking facilities, budget and dietary

restrictions.

Question $1$a

Evaluate the two $(2)$ types of variability arising in the service processes of this business

model. Give some examples for each type of variability. If some countries ban poultry

exports to Singapore, what kind of variability is introduced to the business by the

ban? Which type of variability plays the major role?

Question $1$b

$(13$ marks$)$

In the OM triangle, which strategy is the best one to deal with the above$-$mentioned

variability$($ies$)?$ Why are the other strategies not optimal?