The animè sushi bar collects data on how many dragon rolls and sashimi are made per hour. dragon rolls take longer to make than sashimi. what might explain the difference in production between week 1 and week 2?

adding a chef
buying more ingredients
closing a work station
using more fish

The difference in production is most likely due to adding a chef, because production increased across the board at each level for both types of rolls. If there was only one chef, one roll would increase and the other would decrease because they could only spend their time on one thing.

Adding a chef

Explanation:

Each additional unit of labor should increase the restaurant's production. This is called the marginal product of labor (MPL).

If you just buy more ingredients or use more fish, that could increase total production but not productivity (production per hour).

If you close a work station then your production will decrease, not increase.

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