Q1) Search for project management control issues and have only found aticles directed toward control charts, etc. Can you help answer the question: Identify project management control issues?

Q2) Visit a fast food restaurant and answer these questions.

1) In what ways is quality, or lack of quality, visible?

2) What items must be stocked in addition to the food?

3) How important do you think employee scheduling is? Explain.

4) How might capacity decisions affect the success or failure of the restaurant?

Reference and citation needed