A local restaurant owned and operated by a retired IT professional has $20$ tables with a seating capacity of $68$ patrons. Using computer modeling she found that her combination of menu items and the design of her meal preparation process had a design capacity of $136$ meals served per day. She collected data and studied the system and found $$ due to labor no$-$shows, breaks, meal prep errors and other issues, the effective capacity was $129$ meals served per day. The actual number of meals served per day was $123.$ Required: Calculate the Efficiency and Utilization of her restaurant. Design Capacity $136$ Effective Capacity $129$ Actual Output $123$ Efficiency Utilization