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It's your second day with Boutique Catering and the general manager has received a report summarising client complaints which she would like you to investigate. There is a consistent theme of clients being unhappy with the service time when receiving their meals. The general manager would like you to establish if additional staff should be employed to improve the service time. Meals are served in a general area and often the clients will stand around talking before placing an order. The following pattern records customer arrivals and the time it takes for the clients to receive their meals.
Time between arrivals (minutes)
Frequency
1
0.08
2
0.25
3
0.20
4
0.12
5
0.35
Service time (minutes)
Relative Frequency
0.10
0.40
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