wners 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 busiest times of the week. During these time periods, about 109 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 100 customers per hour. Use Exhibit 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. Currently, during these nights, are they in the zone of service, the