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 periods. about 112 customers arrive per hour for service. Given 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 104 customers per hour. Use Exhibrt 4.6 . Furthermore, the owners anticipate that in one year their 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? Zone of service Zone of nonservice Critucal zone b. Next year, after demand doubles, what must the service capacity increose to (at minimum) to stay out of the critical zone? Note: Round up your answer to the next nearest whole number