Syawal set up a murtabak's stall during the month of Ramadan. He sells Royal Murtabak. There are three different types of murtabak he prepared, which are Royal Chicken, Royal Meat and Royal Lamb. The price of each is RM8.00 for chicken, RM12.00 for meat and RM15.00 for the lamb. The price he set is based on the current market prices of chicken, meat and lamb. Related to the ingredient, all types of murtabak use similar ingredients except for the filling. To prepare for the filling of Royal Lamb Murtabak, Syawal needs extra herbs and the lamb should be marinated and cooked for a longer period as compared to other fillings. Overall, every murtabak takes about 8 minutes to be cooked because it is huge and thick. On the first day of its operation, Syawal prepared materials and ingredients to produce 30 pieces of murtabak of each different type. Royal Chicken and Royal Meat is the best seller of all. They are sold out within 2 hours. Many customers wanted to buy Royal Meat murtabak, but Syawal ran out of ingredients. Although the Royal Chicken and Royal Meat were sold out, there are also customers who have cancelled their orders due to long waiting time for preparing the murtabak. Of all types of murtabak, Royal Lamb murtabak is less popular and only sold for 12 pieces. Overall, Syawal was very satisfied with a net profit of RM350.00 for the first day of his stall operation. REQUIRED: a. Based on the case study, what should Syawal do to improve the process of producing murtabak which could avoid long waiting time that leads to cancellations of orders by customers? [10 marks] b. Even if Syawal generated a net profit of RM350.00, he knows he can do better. Suggest to him on how to do a better costing for his different types of murtabaks. [10 marks] c. Recommend on a better internal control for Syawai in producing murtabak in the context of product design activity. How he can tackle any weaknesses (if any)? [5 marks]