Continental-style entrees

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Reference no: EM1390384

The owner of a restaurant serving Continental-style entrees has the business objective of learning more about patterns of patron demand for the Friday to Sunday weekend time period. Data were collected on 630 customers on the type of course ordered and are listed in the table below.

Type of Entry Number Served

Beef 187

Chicken 103

Mixed 30

Duck 25

Fish 122

Pasta 63

Shellfish 74

Veal 26

a. Construct a percentage summary table for he types of entree's ordered.

b. Construct a bar, pie and Pareto diagram for the entrees ordered.

b. Do you prefer a Pareto diagram or a pie chart for these data? Why?

c. What conclusions can the restaurant owner draw concerning demand for different types of entrees?

Reference no: EM1390384

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