Alicia Wong has to consider many things before deciding whether Thain Foods Limited (TFL) should make the mustard in house or externally before presenting her proposal to the CEO of TFL. If you were in the position of Alicia Wong: What would be your analysis of the feasibility of making mustard in-house? Why? What information, if any, is still missing at this point and how would you go about collecting it? How might this information affect the proposal? What major topics areas would you address in your proposal to the CEO? What would your main arguments be?
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