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IrinaVladis [17]
3 years ago
11

Owners of a local restaurant are concerned about their ability to provide quality service as they continue to grow and attract m

ore customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods, about 81 customers arrive per hour for service. Given the number of tables and chairs, and the typical time it takes to serve a customer, the owners estimate they can serve, on average, about 113 customers per hour.
During these nights, are they in the zone of service, the critical zone , or the zone of non service?
A. zone of service
B. zone of non service
C. critical zone
Business
1 answer:
andrew-mc [135]3 years ago
3 0
B is the correct answer hope that helped love
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The correct answer is a combination of factors and is explained below.

Explanation:

On the one hand, the marketing area inside the companies tend to be left apart or not given much of the attention that they actual need inside the organization and that is<u> due to the fact that the business' owner or even the managers sometimes thinks that there is a major importance in the finances of the enterprise or even in the production and its current quality</u>.

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Here's the remainder of the question:

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The scenario discussed in the question is an example of six sigma. Six Sigma refers to a data driven method that is used in detecting defects and eliminating wastes. It helps organizations improve their business processes capability which is vital in the improvement of performance and the reduction in defects.

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