MEXICAN ENCHILADA SAUCE

As Steve Break checked into the hotel in Anaheim, his thoughts were not on the IFT Annual Meeting. He was preoccupied with the Pedro situation. What started out as a promising opportunity had changed dramatically. The recent change in Pedro's management was accompanied by an apparent change in attitude toward Mexican-style enchilada and the enchilada sauce that Milano Foods had been developing for the Pedro Pasta Company. Steve didn't bother to unpack his luggage; he was on his way to Pedro's headquarters in San Diego for a critical meeting, the real reason he traveled all the way to California from Ohio. As Director of Research, Development and Quality Control for Milano Foods, Steve was intimately involved in the development of the product. Before leaving his room, he noticed that the message light on the telephone was blinking.