(d) Frank manages one of Oishi Ramen business's outlet. He has decision rights over the pricing of the menu. His compensation is a fixed wage of $50,000 per year plus 3 percent of the outlet's total revenue. (i) Explain the term "organizational architecture". (11 marks) "Singapore's F\&B industry back to pre-Covid levels but cautious outlook remains" appeared in the Business Times on 16 Mar 2023. The writer, Jaime Ee, declared that "an uncertain economic outlook has not dampened Singaporeans' appetite for good food, with business for most mid- to high-end restaurants reaching or exceeding pre-Covid levels. This comes even as higher operating costs and manpower woes eat into companies' profit margins." According to Joni Ong, managing director of Shinji by Kanesaka, "revenge dining" helped her restaurants bounce back to pre-Covid levels very quickly once dining restrictions were lifted. But "revenge travel" in general, and not just Japan's reopening, has "affected reservations from regulars who used to dine more frequently with us". At the same time, "New restaurants are opening left, right and centre, and costs are a killer." In her opinion, "the real problem isn't about getting business, but dealing with high operating costs and a lack of manpower". Hence besides good food, an ability to adopt technologies to improve customer services and the ability to implement effective cost control are the keys to survival in F\&B industry in the post pandemic world. The first step to effective costs control is to understand and classify costs according to different purposes. Source: The Business Times. 16 Mar 2023, "Singapore's F\&B industry back to pre-Covid levels but cautious outlook remains, Jaime Ee