please help me with questiopn 12-4

of ite rewot feif so ormency ta hyjade the food service at the bodpe. If skien want land cat the dishes, The dining eocia satf tale oeders, serve as cashiers, and clean the b-iag rovion arei aclectod the following perfocmance meavires bo be uscd in creating a balanect sevec aid: a. Weckly Powiler \& Lodoe sales th. Weckly Pouver 8 Lakige profit if Number of meru ifems Af Dinitre area cleanlincw ah rated by a bepresematrve fom Western Fecorta mantagencet r. Cuscomer dacisfaction with menre choices as measured by customer surveys f. Cestoener saresfactioe wath service is meatured by customer survey? g. Avtrase time lo tike an onder h. Average time to pecpare an ceder E. Perventage of litchet staff completing a reimbused cooking courve at the local commtumity college 1. Percentage of dining room staft completing a reimburseb hospitalify sourse at the local comr munity callege Avguired: 1. Lsing the above performance measures, construct a balanced scorecard for the Powder 8 Lodze. Ese Exhibit 129 as a guide. Use arrows to show causal links and indicale with a + or - whether the performance measure should increase or decrease. 2. What hypotheses are built into the balanced scorecard for the Powder 8 Lodge? Which ot these bypotheses do you believe are most questionable? Why? 1. How will management know if one of the hypotheses undertying the balanced worecad is fabe