The same data/problem is used to answer few questions: A restaurant manager tracks complaints from the diner satisfaction cards that are turned in at each table. The data collected from the past week's diners appear in the following table. (Please treat complaints as if they were inventory items.) Complaint Frequency Food taste 80 Food temperature 9 Order mistake 2 Slow service 16 Complaint Frequency Food taste 80 Food temperature 9 Order mistake N Slow service 1 16 47 Table/utensils dirty Too expensive 4 mpt 1 For the above problem, using a total volume analysis, what is (are) the vital few complaint(s)? Food taste Order mistake, Too expensive, Food temperature, Slow service Food taste, Food temperature, Slow service Slow service, Order mistake Food taste, Table/Utensils dirty For the above problem, what would be the value be for the 4th point from the top of the cumulative percentage column using a total volume analysis? 6% 10% 80% 91% 96% For the above problem, which item would be listed third from the top using a total volume analysis for this data? Order mistake Food temperature Too expensive Food taste Slow service For the above problem, which item would be listed third from the top using a total volume analysis for this data? Order mistake Food temperature Too expensive Food taste Slow service For the above problem, the best term to describe the quantitative method used to solve it, is called Aggregate Capacity Planning Lean Inventory Optimization Economic Order Quantity ABC Inventory Classification Quantity Discount For the above problem, using a total volume analysis, what is the denominator for all the cumulative percentage calculations? 80 158 190 310