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The owner of a restaurant that serves continental-style entrees has the business objective

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1.The owner of a restaurant that serves continental-style entrees has the business objective of… 1 answer below » 1.The owner of a restaurant that serves continental-style entrees has the business objective of learning more about the patterns of patron demand during the Friday-to- Sunday weekend time period. Data were collected from 530 customer on the type of entree ordered and organized in the following table: Type of entree Number server Beef 157 Chicken 73 Mixed 30 Duck 25 Fish 102 Pasta 63 Shellfish 54 Veal 26 Total 530 a)Construct a percentage summary table for the type of entrees ordered? b)Construct a bar chart, View complete question » 1.The owner of a restaurant that serves continental-style entrees has the business objective of learning more about the patterns of patron demand during the Friday-to- Sunday weekend time period. Data were collected from 530 customer on the type of entree ordered and organized in the following table: Type of entree Number server Beef 157 Chicken 73 Mixed 30 Duck 25 Fish 102 Pasta 63 Shellfish 54 Veal 26 Total 530 a)Construct a percentage summary table for the type of entrees ordered? b)Construct a bar chart, a pie chart, and a pareto chart for the type of entrees ordered? c)Do you prefer using a pareto chart or a pie chart for these data? Why? d)What conclusion can the restaurant owner reach concerning demand for different types of entrees? 2.Suppose that the owner of the restaurant the problem 2.81 also wanted to study the demand for the dessert during the same time period. She decided that in addition to studying whether dessert was ordered. She would also study the gender of the individual and whether a beef entrees was ordered. Data were collected from 400 customer and organized in the following contingency table: GENDER DESSERT ORDERED MALE FEMALE TOTAL Yes 40 96 136 No 240 124 264 Total 280 220 400 BEEF ENTREE DESSERT ORDERED YES NO TOTAL Yes 41 65 106 No 76 218 294 Total 117 283 400 a.For each of the two contingency tables,construct contingency tables of row percentages, column percentages, and total percentages. b.Which type of percentage (row, column, or total) do you thinks most informative for each gender? For beef entree? Explain. c.What conclusions concerning the pattern of dessert ordering can the restaurant owner reach? View less » Sep 12 2015 05:35 PM


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