The manager of a restaurant noticed that the number of customers in the evening was decreasing. she promptly ordered the chef to revise the evening menu. later, customer feedback indicated that the problem was not the menu but poor service from the wait staff. the manager's decision to have the menu revised suggests that she failed to
a. identify and diagnose the problem.
b. evaluate alternatives.
c. generate alternative solutions.
d. evaluate the decision.
e. make a choice.

Financial performance is measured in many ways. requirements 1. explain the difference between lag and lead indicators. 2. the following is a list of financial measures. indicate whether each is a lag or lead indicator: a. income statement shows net income of $100,000 b. listing of next week's orders of $50,000 c. trend showing that average hits on the redesigned website are increasing at 5% per week d. price sheet from vendor reflecting that cost per pound of sugar for the next month is $2 e. contract signed last month with large retail store that guarantees a minimum shelf space for grandpa's overloaded chocolate cookies for the next year