Please answer Q2 and Q3. Don't copy from the other Chegg posts. Else I'll do dislike.

Questions:

Read the following case and answer the questions RENNE Caterers RENNE Caterers operate from the Champs-lyses area of Paris. Champs-lyses is a posh locality in Paris and has many restaurants serving the needs of the people in the locality. Though RENNE has its main operations at Champs-lyses, it's also deals with the catering needs of educational institutions. RENNE bagged the contract for catering in a well-known educational institution in Paris a few years back. They are responsible for the catering of the students and staff at the campus. Campus Operations At present, RENNE has two units operating in the campus: Green View, which is on the seventh floor of the main academic building, and the second one, RENNE Caf, which is in the heart of the hostel zone. Green View operates between 10 a.m. and 5 p.m. during weekdays (Mon-Fri). It caters to the needs of the entire office crowd, students, and teaching and non-teaching staff. RENNE Caf operates between 4 p.m. and midnight daily and is mostly visited by students. Though RENNE has its main operation at Champs-lyses, Mr Jacques, the proprietor of RENNE Caterers, considers the campus catering contract to be very important. There are quite a few educational institutions around. Mercury International University (MIU) is near the campus. If RENNE can prove its worth in their current operations, it is only a matter of time, according to Mr Jacques, before they get contracts at other nearby institutions. This would mean a lot in terms of his business volumes. At present, the volume of business at the campus is not substantial compared to the overall business of RENNE, but the situation has certainly improved ever since RENNE took over a few years back. RENNE has registered a steady 20 per cent increase in sales and expects it to go up even further. This is primarily because RENNE has been consistently maintaining a low price for its items. Though the campus operations started with a small variety of food, RENNE introduces new items whenever there is a demand for them. For example, two new South France dishes-Bouillabaisse and Quiche Lorrainewere introduced recently. They are now available only between 11 a.m. and 3 p.m. The management expects to introduce new items in the coming months. Serving a typical meal request takes nearly 20 minutes of one worker's time. RENNE has a group of service personnel and two managers who take care of the needs of the two centers. The service personnel can move from one restaurant to another (i.e. from Green View to RENNE Caf and vice versa), if the need arises. In any case, the restaurants are not too far, and they will not object to this. At present, the timings of the two centers are overlapping only between 4 p.m. and 5 p.m. Hence, resources management has not been a serious problem. Table 1: Number of Customers Served During February 2022 Mon Wed Fri Sat Sun Tues 310 Thurs 416 Week 1 345 385 597 706 653 418 333 400 515 664 761 702 Week 2 Week 3 Week 4 393 387 311 535 625 711 598 406 412 377 444 650 803 822 Future Plans The immediate plan of Mr Jacques is to keep RENNE Caf open between 1 pm and midnight. This would mean an additional three hours of service timing and overlap with Green View. He believes that this new arrangement will not only facilitate the students, but also increase his volume of business. However, Mr Jacques must have a relook into the resource management problem. Mr Jacques has vast experience in the catering industry and particularly in an academic set up. He has observed some patterns in the arrival of customers at the restaurants. Table 1 is a sample of his observation for the month of February 2022. Q.2)Based on your knowledge in forecasting, propose a forecasting model for Mr Jacques (Explain the steps, selected method, and the accuracy level) Q.3)How should Mr Jacques plan his weekly plan for deploying resource requirements? Q.4)Can you estimate the number of service personnel that he needs? Q.5)What are the potential impacts of forecasting on capacity and resources planning for Rennes operations