Owners of a local restaurant are concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods about 75 customers arrive per hour for service. Given number of tables and chairs, and the typical time it takes to serve a customer, the owners estimate they can serve on average about 100 customers per hour. Use Exhibit 5.6. During these nights, are they in the zone of service, the critical zone, or the zone of nonservice?

=> In order to improve on the restaurant service and give more quality, customers data were collected in from Friday and Saturday nights which happens to be the local restaurant's busiest times of the week.

=> From the data collected it was shown that 75 customers arrive per hour for service.

=> After getting the data above the owners of the local restaurant estimated that they can serve on average about 100 customers per hour.

In order to improve on the restaurant service and give more quality, the utilization rate must be calculated. Therefore the utilization rate is arrival rate divided by service rate that is to say;

The utilization rate = arrival rate/ service rate.

The utilization rate = 75/100 = 0.75 = 75%.

The next step is to draw the diagram showing the relationship between rate of service utilization and service rate.

So, from the graph we have that with the 75%, the zone that it falls to is the CRITICAL ZONE.