4. A local restaurant is concerned about their ability to provide quality service as they continue to
grow and attract more customers. They have collected data from Friday and Saturday nights, their
busiest time of the week. During these time periods about 75 customers arrive per hour for
service. Given the number of tables and chairs, and the typical time it takes to serve a customer,
they figure they can serve on average about 100 customers per hour. During these nights, are
they in the zone of service, the critical zone, or the zone of non-service?
5. The restaurant in the prior problem anticipates that in one year, their demand will double as long
as they can provide good service to their customers. How much will they have to increase their
service capacity to in order to stay out of the critical zone? (round the answers to the nearest
integer).
Organic Name Reactions for the students and aspirants of Chemistry12th.pptx
4 A local restaurant is concerned about their ability to pr.pdf
1. 4. A local restaurant is concerned about their ability to provide quality service as they continue to
grow and attract more customers. They have collected data from Friday and Saturday nights, their
busiest time of the week. During these time periods about 75 customers arrive per hour for
service. Given the number of tables and chairs, and the typical time it takes to serve a customer,
they figure they can serve on average about 100 customers per hour. During these nights, are
they in the zone of service, the critical zone, or the zone of non-service?
5. The restaurant in the prior problem anticipates that in one year, their demand will double as long
as they can provide good service to their customers. How much will they have to increase their
service capacity to in order to stay out of the critical zone? (round the answers to the nearest
integer)
