read the case study and answer questions 1 and 2.

CASE STUDY "It's broken again," said Larry. "Not again!" replied Peggy, the manager of Schafer's German Haus restaurant. Larry was talking about the dishwasher at Schafer's German Haus. The machine had been installed nearly 20 years ago when the restaurant had just opened. Because the restaurant had been a big success since the day it opened, the machine had gotten a lot of use. Now, it broke down frequently and that caused major problems getting enough clean glasses and dishware to the service and cook staff when the restaurant was full, as on this day. "I'll call the repair company," sighed Peggy. "I think you should call a dishwasher salesperson," said Larry. 1. Some restaurant and foodservice equipment expenses are so large they cannot be entirely paid for from only one month's operating profits. In addition to items such as a dishwasher replacement, what examples of other costs should owners and managers plan for well in advance? 2. What will happen to an operation if its owners and managers do not plan ahead for these kinds of repair or replacement expenses