1 Having the customer criteria and components, Rick now again worked with his staff to assess how each component contributes to the desired customer criteria. us Third: Determine How Components Contribute to customer Satisfaction Customer Criteria Components Taste Come pament Menu and food preparation BO 203 45% Wait staff 30 60 25 40 20 20 Food ingredients 1003 100% 100 Total eBook Required: 1. Using the information Rick has developed, determine the importance index for each component (menu and food preparation, wait staff, and food ingredients). 2 Calculate the ratio between the relative cost percentages for each component and your findings in Requirement 1 Determine what action Rick should take on each component. Print References Complete this question by entering your answers in the tabs below. Required 2. Required 1 Calculate the ratio between the relative cost percentages for each component and your findings in Requirement 1. Determine what action Rick should take on each component. (Round "Importance Index" answers to 2 decimal places (ie. -1234 = 12.34%).) Action Ratio Spend less Component Menu and food prep Wait staff Food ingredients w