The owner of a restaurant that serves Continental style entrees has the business objectives of learning more about the patterns of patron demand during the Friday to Sunday weekend time period. Data were collected from 630 customers on the type of entree ordered and organized in the following table: Type of entree Number served : Beef 187 chicken 103 mixed 30 Duck 25 Fish 122 Pasta 63 Shellfish 74 Veal 26 Total 630 A. construct a percentage summary table for the types of entrees ordered. B. construct a bar chart, pie chart, and a p\Pareto chart for the types of entrees ordered. C. do you prefer using a Pareto chart or a pie chart for this data? Why? D. what conclusions can the restaurant owner reach concerning demand for different types of entrees