The owner of a restaurant that serves Continentalstyle entrées has the business objective of learning more about the patterns of patron demand during the Fridayto-Sunday weekend time period. Data were collected from 630 customers on the type of entrée ordered and organized in the following table:
Type of Entrée Number Served
Beef...............................................187
Chicken..........................................103
Mixed.............................................30
Duck...............................................25
Fish...............................................122
Pasta...............................................63
Shellfish..........................................74
Veal...............................................26
Total.............................................630
a. Construct a percentage summary table for the types of entrées ordered.
b. Construct a bar chart, a pie chart, and a Pareto chart for the types of entrées ordered.
c. Do you prefer using a Pareto chart or a pie chart for these data? Why?
d. What conclusions can the restaurant owner reach concerning demand for different types of entrées?