"Instructions:

$1)$ In cell B$3,$ enter your full name.

Problem:

Samantha Lee, the owner of Ocean Breeze, a seafood restaurant, in Portland, ME$,$ would like to see how efficient and utilized his operations are currently. The Ocean Breeze was designed to be able to produce $2,400$ meals per day $($assuming they are open $12$ hours a day$).$

Samantha expects that there will be some downtime for employee breaks and cleaning that equate to about a $12\%$ decrease in the amount of meals that can be produced in a day for the effective capacity for Ocean Breeze.

In the entirety of the day, last Friday the Ocean Breeze delivered $1,867$ meals.

$2)$ In cell C$24,$ input the Design Capacity for Ocean Breeze.

$3)$ In cell C$25,$ calculate the effective capacity for Ocean Breeze.

Note: You must use a cell reference to C$20,$ but you can use $0\mathrm{.}12$ in your formula.

$4)$ In cell C$26,$ input the actual output for Ocean Breeze for last Friday.

$5)$ In cell F$24,$ calculate the utilization for Ocean Breeze.

Note: You must only use cell references here. No hardcoding.

$6)$ In cell F$25,$ calculate the efficiency for Ocean Breeze.

Note: You must only use cell references here. No hardcoding."

Design Capacity $2,112$ Utilization

Effective Capacity Efficiency

Actual Output