Question

Buffalo BBQ Restaurant is trying to become more efficient in training its chefs. It is experimenting with two training programs aimed at this objective. Both programs have basic and advanced training modules. The restaurant has provided the following data regarding the two programs after two weeks of implementation:

Training Program A Training Program B
New chef # 1 2 3 4 5 6 7 8 9 10
Hours of basic training 22 24 28 21 23 25 24 29 31 28
Hours of advanced training 8 7 8 10 11 4 3 0 1 2
Number of chef mistakes 12 13 15 14 14 7 6 8 5 6
a. Compute the following performance metrics for each program:
(1) Average hours of employee training per chef, rounded to one decimal place.
(2) Average number of mistakes per chef, rounded to one decimal place.
b. Which program should the restaurant implement moving forward?

Answer 1

Answer: See explanation

Step-by-step explanation:

(1) Average hours of employee training per chef.

Program A:

Hours of basic training = 22 + 24 + 28 + 21 + 23 = 118

Hours of advanced training = 8 + 7 + 8 + 10 + 11 = 44

Total hours of training = 118 + 44 = 162

Number of chefs in A = 5

Average hours of employee training per chef in A = 162/5 = 32.4

Average hours of employee training per chef for Program B

Hours of basic training = 25 + 24 + 29 + 31 + 28 = 137

Hours of advanced training = 4 + 3 + 0 + 1 + 2 = 10

Total hours of training = 137 + 10 = 147

Number of chefs in B = 5

Average hours of employee training per chef in B = 147/5 = 29.4

(2) Average number of mistakes per chef for Program A:

Number of chefs mistake = 12 + 13 + 15 + 14 + 14 = 68

Number of chefs = 5

Average number of mistakes per chef for Program A: = 68/5 = 13.6

Average number of mistakes per chef for Program B

Number of chefs mistake = 7 + 6 + 8 + 5 + 6 = 32

Number of chefs = 5

Average number of mistakes per chef for Program B: = 32/5 = 6.4

b. Which program should the restaurant implement moving forward?

The restaurant should Implement program B because less training is required and less mistakes are made.