The three most important quality attributes at Mike's Super Service fast$-$food restaurant are considered to be good food, fast service, and a clean environment. The restaurant manager uses a combination of customer surveys and statistical measurment tools to monior these quality atributes. A national marketing and research firm has developed data showing that when customers are in line up to five minutes, their perception of that waiting time is only a few minutes; however, after five minutes customer perception of their waiting time increases exponentially.Furthermore, a five$-$minute average waiting time results in only $2\%$ of customers leaving. The manager wants to monitor speed of service using a statistical process control chart.At six different times during the day over a period of $15$ days, the manager had an employee time customers' waiting times $($from the time they entered an order line to the time they received their order$)$ at random, with the results shown in the table on the left$\mathrm{.}1.$ Management at Mike's Super Service restaurant wants customers to receive their orders within $5$ minutes $+1$ minute, and it has designed its ordering and food preparation process to meet that goal. Using the process mean and control limits developed in question $1,$ compute the process capability ratio and index, and indicate if the process apears to be capable of meeting the restaurant's goal for speed of service.