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14 Managerial Accounting, 16th Edition
Exercise 11-4 (continued)
2. The hypotheses underlying the balanced scorecard are indicated by the
arrows in the diagram. Reading from the bottom of the balanced
scorecard, the hypotheses are:
o If the percentage of dining room staff that complete the basic
o If the percentage of dining room staff that complete the basic
o If the percentage of kitchen staff that complete the basic cooking
o If the percentage of kitchen staff that complete the basic cooking
o If the dining room cleanliness improves, then customer satisfaction
o If the average time to take an order decreases, then customer
o If the average time to prepare an order decreases, then customer
o If the number of menu items increases, then customer satisfaction
o If customer satisfaction with service increases, weekly sales will
o If customer satisfaction with menu choices increases, weekly sales
o If sales increase, weekly profits for the Lodge will increase.
Each of these hypotheses can be questioned. For example, the items
added to the menu may not appeal to customers. So even if the number
of menu items increases, customer satisfaction with the menu choices