QUESTION 6 Mariella is a new small Italian restaurant in Bristol. The manager is considering launching two new dishes A and B in autumn 2021. Based on previous experience, the company decided that a profit margin of at least 50% should be maintained for all main dishes on the menu. The manager believes that satisfying customers with high quality food at low costs is key to achieving its target profitability. Due to local competition, it is felt that the restaurant cannot charge more than $9.90 for Dish A and $13.49 for Dish B. The estimated cost of production is as follows: Dish A Cost per Dish B Cost per serving serving Cod (400g) E5.40 Courgette (1) E0.40 Chips (120g) 10.30 Skinless salmon E6.80 fillet (600g) Batter E0.10 Vegetable stock E0.90 (100ml) Peas (75g) 60. 10 Dijon mustard EO.25 Tartare sauce E0.35 Mascarpone E1.15 cheese (50g) Salt 10.02 Fresh dill E0.28 Black paper 60.01 Garlic salt E0. 15 Oil E0. 10 Black pepper 20.01 a) Based on the two dishes above, evaluate whether the company would be successful in maintaining its profit margin strategy. Your answer should be supported with full calculations. (2 marks) b) Provide your recommendations regarding the ways to reach the company's profit margin target for Dish A and Dish B. (3 marks) c) Recommend at least TWO objectives of measuring customer satisfaction of Mariella restaurant. Each objective should be supported with a measure which can be used to monitor the achievement of this objective. (5 marks) Total 10 marks