A popular local restaurant sources only natural, organic, and locally grown ingredients to prepare its menu offerings. It takes pride in offering high-quality food. A recent outbreak of swine flu led to a significantly reduced supply of locally sourced pork products and a corresponding increase in costs. There is still adequate supply for the restaurant to fulfill its supply needs, although at this higher cost. The restaurant manager decides to raise the price of pork-based menu items by 25% to cover the higher costs of pork rather than sourcing pork products from untested vendors outside the local region. This decision involves trade-offs in which of the following performance objectives? (A) Cost
(B) Quality
(C) Flexibility
a) A and B
b) A and C
c) B and C
d) A only