1. What forms does quality take in a fast-food restaurant? That is, what aspects of the food, service, atmosphere, and so on do you consider to be acceptable in terms of quality, and what would exceed your expectations? 2. Productivity efforts in a fast-food restaurant often involve behind-the-scenes work in the kitchen. But in describing his experience, Drickhamer emphasizes that in a service business, production includes interactions with the customer. Identify one or two places in this case study where productivity could have been better. 3. Working alone or in a group, draw a diagram of the work process described in this case study. In your diagram, show what materials each employee needed, as well as what each employee provided to the customer. Evaluate where the process could be improved, based on the information given and any experiences you have with fast-food restaurants. Finally, prepare a list of actions to improve the quality and productivity of this work process. As directed by your instructor, submit the diagram and list as a written report or present your findings to the class.Certo, Samuel (2015-01-23). Supervision: Concepts and Skill-Building (Page 59). McGraw-Hill Higher Education. Kindle Edition.