Owners of a local restaurant are concerned about their ability to provide quality service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their buslest times of the week. During these time perlods, about 106 customers arrtve per hour for service. Glven the number of tables and chairs, and the typical time it takes to serve a customer, the owners estimate they can serve, on average, about 162 customers per hour, Use Exhibit 4.6. Furthermore, the owners anticipate that In one year thelf demand will double as long as they can provide good service to their customers. a. Currently, during these nights, are they in the zone of service, the critical zone, or the zone of nonservice? Critical zone Zone of service Zone of nonservice b. Next year, after demand doubles, what must the service capacity increase to (at minimum) to stay out of the critical zone? Note: Round up your answer to the next nearest whole number