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

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Owners of a local restaurant are concerned about their abilityto provide quality service as they continue to grow and attractmore customers. They have collected data from Friday and Saturdaynights, their busiest times of the week. During these time periods,about 77 customers arrive per hour for service. Given the number oftables and chairs, and the typical time it takes to serve acustomer, the owners estimate they can serve, on average, about 105customers per hour. Use Exhibit 4.6.
Furthermore, the owners anticipate that in one year their demandwill double as long as they can provide good service to theircustomers.
a. Currently, during these nights, arethey in the zone of service, the criticalzone, or the zone of nonservice?
multiple choice
Zone of service
Critical zone
Zone of nonservice
b. Next year, after demand doubles, whatmust the service capacity increase to (at minimum) to stay out ofthe critical zone? (Round up your answer to the nextnearest whole number.)