Christiana is the manager at a nearby steak and seafood restaurant. She knows that the restaurant is particularly busy for dinner on Friday and Saturday evenings, so she needs to consider the number of employees required to provide high quality service to the customers. She recognizes that if she schedules too many employees working at one time, not all of them will be waiting on customers and the money paid to them will be lost. She also recognizes that if she schedules too few employees working at one time, the restaurant can lose customers who don't want to wait for service, resulting in lost revenue. What technique should Christiana use to manage the wait time and analyze alternative solutions? Group of answer choices Mixed technique Decision tree Qualitative technique Quantitative technique