Format Painter Clipboard X fx Picture 1 A B Font Merge & Center Alignment Number C D E F G H .000 Neutra Formatting Table K L M N Type of Entre Number Served 1 2 Beef 187 3 Chicken 103 4 Mixed 30 5 Duck 25 2.91 The owner of a restaurant that serves Continental-style entres has the business objective of learning more about the patterns of patron demand during the Friday-to-Sunday weekend time period. Data were collected from 630 customers on the type of entre 6 Fish 122 7 Pasta 63 a. Construct a percentage summary table for the types of entres ordered. 8 Shellfish 74 9 Veal 26 10 11 12 13 14 15 b. Construct a bar chart, a pie chart, doughnut chart, and a Pareto chart for the types of entres ordered. c. Do you prefer using a Pareto chart or a pie chart for these data? Why? d. What conclusions can the restaurant owner reach concerning demand for different types of entres? 16 17 18 19