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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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A company is preparing a bid on a government contract for 30 units of a certain product. There is some learning curve effect tha
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Answer:

Average time per unit is 59.6 hours

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As per given data

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Accumulated Average time per unit Formula is

y = aX^b

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X = Cumulative Numbers of unit = 30

a = Time required to produce first unit = 100 hours

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7 0
3 years ago
If the market price is $60, a firm's minimum average total cost is $70, and minimum average variable cost is $50, what should th
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4 0
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