A 140-seat dining room had a weekly customer count by meal period and day:
|
Lunch |
Dinner |
|
|
Sunday |
Closed |
180 |
|
Monday |
160 |
110 |
|
Tuesday |
170 |
112 |
|
Wednesday |
175 |
108 |
|
Thursday |
160 |
120 |
|
Friday |
180 |
210 |
|
Saturday |
50 |
250 |
a. For each meal period and for each day of the week calculate the seat turnover.
b. Calculate the average number of customers per day and the average seat turnover for the week for each meal period.
c. List some of the ways in which the information in parts a and b would be useful to the restaurant manager or owner.