Question: The owner of a restaurant serving 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 630 customers on the type of entrée ordered and organized in the following table:
Type of Entree Number Served
Beef 187
Chicken 103
Mixed 30
Duck 25
Fish 122
Pasta 63
Shellfish 74
Veal 26
Total 630
a. Construct a percentage summary table for the types of entrees ordered.
b. Construct a bar chart, a pie chart, and a Pareto chart for the types of entrees ordered
c. Do you prefer using a Pareto chart or a pie chart for these data? Why?
d. What conclusions can the restaurant owner reach concerning demand for different types of entrees?