The following figures were reported at a management meeting for the kitchen facility of a restaurant - actual output was 62 hours, design capacity is 150 hours, and the effective capacity was 120 hours. What are respectively the kitchen facilitys utilization and efficiency?
Submitted by: Administrator1. 0.41 & 0.52
2. 0.63 & 0.57
3. 0.54 & 0.68
4. 0.48 & 0.63
5. 0.38 & 0.41
0.41 & 0.52
Submitted by: Administrator
2. 0.63 & 0.57
3. 0.54 & 0.68
4. 0.48 & 0.63
5. 0.38 & 0.41
0.41 & 0.52
Submitted by: Administrator
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