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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?