Morton O’Dell is the owner of Mort’s Diner in downtown Atlanta, Georgia. The diner opened about 12 months ago, and it has experienced success. But Mort is always worried about what food items to order on a weekly basis because in some weeks he has excess inventory, such as too much fish that must be discarded. Mort’s daughter, Mary, is an M.B.A. student at Georgia State University, and she offers to help her father. She asks him to provide sales data for the past 10 weeks in terms of total pounds of food bought by customers. With some difficulty, Mort comes up with the following numbers.