Problem 4-10 and 4-11 (Algo) Owners of a local restaurant are concerned about their abiliny to provide quaify service as they continue to grow and attract more customers. They have collected data from Friday and Saturday nights, their busiest times of the week. During these time periods, about 81 customets artive 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 113 customers per hour. Use Exhibit 4.6 Furthermoce, the owners anticipate that in one year their demand will double as long as they can provide good service to their customers a. Currenty, during these nights, sre they in the zone of sence, the cricat zone, or the zane of nonservice? Zone of service Critical zone Zone of nonservice b. Next year, afer demand doubles, what must the service copacify increase to (ot minmumi to stay out of the chitical zone? Note: Round up your answer to the next nearest whole number