5.2 A restaurant owner has the following short-run production function: Q = 30L - 212 where Q = number of meals served per day, and L = number of workers. a. Draw up a table showing total, marginal and average product up to an input of ten workers, and plot these on a graph. b. Show the range of labour where stages I, II and III of production occur. c. If workers can be hired for 40 per day and the average meal is 66, how many workers should be hired