1. Write a very brief background of Fiji Hot Bread Kitchen specifying its mission (less than half a page).

2. Develop an appropriate Balanced scorecard in a tabular format see exhibit 14.3 on page 671) to measure its performance. For each of the perspectives, you must state the appropriate objectives, two lag and two lead indicators (Lag and Lead indicators must be reflective of Fiji Hot Bread Kitchens operation. General lag and lead indicators are not acceptable.

3. Discuss how Fiji Hot Bread Kitchen can link the BSC to its reward system to award bonus payments to its employees.