1. How should quality be defined at this restaurant? Explain what quality attributes would each of the following stakeholders look for/expect: the external customers (the diners), the cook, Ivan and the restaurant’s management?
2) What are the restaurant's cost of process failures? Specifically, explain under the four following heads: prevention, appraisal, internal and external failures.
3) Do you think that the above definition of quality by the various stakeholders for Mexican food in New England area is the same for all ethnic restaurants here in the valley, e.g., Chinese, Indian, Thai, Mongolian, Vietnamese? Why or Why not? Justify your answer clearly.