Here are 2 years of quarterly data on customers for a mall-based Korean grill and restaurant.

Y1-Q1: 21,800 Y1-Q2: 11,900 Y1-Q3: 13,800 Y1-Q4: 19,900 Y2-Q1: 25,700 Y2-Q2: 11,000 Y2-Q3: 15,600 Y2-Q4: 20,100

Compute for the requirements that follow.

A. Deseasonalize the data with four-quarters moving average (for-x-coordinates 2.5 to 6.5)

INPUT YOR ANSWER IN THE FIELDS BELOW:

A.1. Moving average for 2.5 is _______

A.2. Moving average for 3.5 is _______

A.3. Moving average for 4.5 is _______

A.4. Moving average for 5.5 is _______

.5. Moving average for 6.5 is _______

B. Compute a linear regression equation for the trend in demand. Round up your answer to 2 decimal places and inout in the fields below :

B.1. The value of B in the linear regression is ______

B.2. The Value of a in the linear regression is ______

C. Compute the average seasonal index for each of the four quarters of a year, Round up your answers to decimal places and input in the fields below.

C.1. The seasonal index for Q1 is ______

C,2 The Seasonal index for Q2 is ______

C.3 The seasonal index for Q3 is _______

C.4 The seasonal index for Q4 is _______

D. Using the trend and seasonal indices you have developed, compute a [seasonized] forecast for the demand in each of the quarters of the following year. Round up your answer to 2 decimal places and input in the fields below

D.1 Seasonalized forecast for Y3-Q1 is _____

D.2 Seasonalized forecast for Y3-Q2 is _____

D.3 Seasonalized forecast for Y3-Q3 is _____

D.4 Seasonalized forecast for Y3-Q4 is _____

E. Round up your answer to 2 decimal places.

E.1. If the forecasted number of guests in Y3-Q4 is 22,000 and the average time needed (in minutes) to serve each guest is 25 minutes (inclusive of everything), the total man-HOURS needed for Y3-Q4 is ______

E.2. If one employee can be expected to work for a total of 458.33 hours for this quarter, the total number of employees needed to serve the forecasted guests is______

.3. If an average guest normally consumes 4.8 ounces of rice and you aim for no less than 85% service level for serving rice, you need to prepare to serve at least _______ ounces of rice for the entire quarter.