Saved 1 Taste Comfort Enjoyment Total 45 95 160 300 15.003 31.67 53.33 100.00% 10 potats Second: Components and cost Components Menu and food preparation Wait staff Food ingredients Total Coat SB 12 6 Dexcent of Total 30.773 46.15 23.08 100.003 eBook 25 Having the customer criteria and components, Rick now again worked with his staff to assess how each component contributes to the desired customer criteria: Print References Third: Determine How Components Contribute to Customer Satisfaction Customer criteria Components Taste Comfort Enjoyment Menu and food preparation 305 2018 455 Wait staff 30 60 35 40 20 20 Food ingredients 100% 100% 100% Total Required: 1. Using the information Rick has developed, determine the importance index for each component (menu and food preparation, wat staff, and food ingredients). 2 Calculate the ratio between the relative cost percentages for each component and your findings in Requirement 1 Determine what action Rick should take on each component. Complete this question by entering your answers in the tabs below. Required 2 Required 1 the importance index for each component (menu and food preparation, facimal places de 1234 = 12.399).) Saved 1 Taste Comfort Enjoyment Total 45 95 160 300 15.003 31.67 53.33 100.00% 10 potats Second: Components and cost Components Menu and food preparation Wait staff Food ingredients Total Coat SB 12 6 Dexcent of Total 30.773 46.15 23.08 100.003 eBook 25 Having the customer criteria and components, Rick now again worked with his staff to assess how each component contributes to the desired customer criteria: Print References Third: Determine How Components Contribute to Customer Satisfaction Customer criteria Components Taste Comfort Enjoyment Menu and food preparation 305 2018 455 Wait staff 30 60 35 40 20 20 Food ingredients 100% 100% 100% Total Required: 1. Using the information Rick has developed, determine the importance index for each component (menu and food preparation, wat staff, and food ingredients). 2 Calculate the ratio between the relative cost percentages for each component and your findings in Requirement 1 Determine what action Rick should take on each component. Complete this question by entering your answers in the tabs below. Required 2 Required 1 the importance index for each component (menu and food preparation, facimal places de 1234 = 12.399).)