1. Develop a frequency distribution for each bread type using& appropriate intervals.
2. Select which bread type has the greatest and lowest relative variability.
3. Assuming that these sample data are representative of demand during the year, determine how many loaves of each type of bread should be made such that demand would be met on at least 75% of the days during the year.

Day of Week White Wheat Multigrain Black Cinnamon Raisin Sour Dough French Light Oat Friday 436 456 417 311 95 96 224 Saturday 653 571 557 416 129 140 224 Sunday 496 490 403 351 114 108 228 Monday 786 611 570 473 165 148 304 Tuesday 547 474 424 365 144 104 256 Wednesday 513 443 380 317 100 92 180 Thursday 817 669 622 518 181 152 308 Friday 375 390 299 256 124 88 172 Saturday 700 678 564 463 173 136 248 Sunday 597 502 457 383 140 144 312 Monday 536 530 428 360 135 112 356 Tuesday 875 703 605 549 201 188 356 Wednesday 421 433 336 312 100 104 224 Thursday 667 576 541 438 152 144 304 Friday 506 461 406 342 135 116 264 Saturday 470 352 377 266 84 92 172 Sunday 748 643 599 425 153 148 316 Monday 376 367 310 279 128 104 208 Tuesday 704 646 586 426 174 160 264 Wednesday 591 504 408 349 140 120 276 Thursday 564 497 415 348 107 120 212 Friday 817 673 644 492 200 180 348