Here are the requirements for your initial post:

This is an extension of the food truck example used for our week $4$ discussion board. Assume you own and operate a food truck that specializes in preparing and selling hamburgers and french fries. Your truck has the necessary equipment and provides customers with a variety of hamburger options $($beef$,$ chicken, vegan$),$ condiments $($ketchup$,$ mustard, etce$).$ napkins, drinks, and other related items. You are trying to assess the costs related to the quality of your products based on the information you learned in chapter $10.$

Provide several examples of prevention and appralsal costs that might be assoclated with your food truck products. Describe each specife example and clearly explain wity you categorlised it as a prevention or appraisal cost.

Provide several examples of intemal failure and extemal failure costs that might be associated with your food truck products. Describe each specific example and clearly explain why you categorized it as an internal or extemal fallure cost.

Explain how analyzing the information from items $1$ and $2$ might help your buriness.