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    The owner of a restaurant serving Continental-style entrees has the business objective of learning more about patterns of patron demand for the Friday to Sunday weekend time period. Data were collected on 630 customers on the type of course ordered and are listed in the table below.

    Type of Entry Number Served
    Beef 187
    Chicken 103
    Mixed 30
    Duck 25
    Fish 122
    Pasta 63
    Shellfish 74
    Veal 26

    a. Construct a percentage summary table for he types of entree's ordered.

    b. Construct a bar, pie and Pareto diagram for the entrees ordered.

    b. Do you prefer a Pareto diagram or a pie chart for these data? Why?

    c. What conclusions can the restaurant owner draw concerning demand for different types of entrees?

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