Rocky Mountain BSQ is trying to become more efficent in training its cheis. It is experimenting with two training programs aimed at this objective. Both programs have basic and advanted training modules. The restaurant has provided the felowing data regarding the two programs after teo weeis of implementabion: a. Cempute the ronowing pertormance metnes for each programi (1) Average houn of employee taining per thet, rounded to one decimal place. Progrsm A: his. per chel Program B: hes. per chel (2) Averagen number of mistakes per chef, rounded to one decimal place. Program A: mistakes per chet. Program as: mistakes per chet b. Which progrem should the resteurant inglement movitg foreard