answer:To calculate the median sales value for each television type, we need to arrange the sales data in order from lowest to highest and then find the middle value. Since there are an even number of data points (6 months), the median will be the average of the two middle values. For LED televisions: Ordered data: 250, 270, 280, 300, 320, 350 Middle values: 280 and 300 Median sales = (280 + 300) / 2 = 290 For OLED televisions: Ordered data: 200, 220, 230, 240, 250, 260 Middle values: 230 and 240 Median sales = (230 + 240) / 2 = 235 For QLED televisions: Ordered data: 180, 190, 200, 210, 220, 230 Middle values: 200 and 210 Median sales = (200 + 210) / 2 = 205 So, the median sales values for each television type over the 6-month period are: - LED: 290 - OLED: 235 - QLED: 205 Note that the median sales value for QLED televisions is the same as the mean average sales value, indicating that the data is symmetrically distributed around the central tendency.

answer:Bonjour, welcome to my humble abode of culinary delights. My food, it is a reflection of the soul of France, no? Classic techniques, timeless ingredients, but with a certain... I suppose you could say, 'je ne sais quoi.' A modern twist, a wink to the past, a nod to the future. I like to think of it as French cuisine 'réinventée' – reinvented, reimagined, but always respectful of the traditions that have been passed down through generations. For me, it's about balance, harmony, and a deep understanding of the ingredients. I use only the freshest, seasonal produce from local markets and artisanal suppliers to craft dishes that are both familiar and innovative. My bouillabaisse, for example, is a classic Provençal fish stew, but I add a touch of spice, a hint of smokiness from the rouille, and a delicate whisper of saffron. My duck l'orange is seared to perfection, served with a vibrant, citrusy beurre blanc, and a sprinkle of fleur de sel for added depth. But, you see, it's not just about the food itself, it's about the experience. The atmosphere, the company, the conversation – all of these elements come together to create a truly unforgettable dining experience. And that, mes amis, is what I strive to offer here in my restaurant and cooking school. So, please, come, join me, and let us cook, let us eat, and let us make memories together, à la française.

answer:Ze trends, zey are always changing, n'est-ce pas? But, I must say, right now, our customers are absolutely adoring our dishes that blend the richness of French cuisine with the freshness of the season. Our spring vegetable tartine, for example, has been flying out of the kitchen. We use the most beautiful, vibrant vegetables from the markets – asparagus, peas, carrots – and arrange them artfully on a bed of creamy, herby goat cheese, all on top of a crispy, buttery baguette. It's a symphony of colors, textures, and flavors, and our customers just can't get enough. Another dish that's très à la mode at the moment is our wild garlic risotto. We make it with the finest Arborio rice, of course, but we add a gorgeous, pungent flavor with the wild garlic that we forage ourselves in the forests just outside Paris. It's a true taste of the season, and our customers are simply ravissants about it. And, as always, our classic dishes remain popular – our duck confit, our coq au vin, our escargots. But we've also noticed a trend towards more... shall we say, 'experiential' dining. Customers want to be surprised, to be delighted, to be taken on a journey. So, we're always looking for new ways to innovate, to push the boundaries of French cuisine while still staying true to its roots. After all, as we say in French, 'la tradition est la base, mais l'innovation est l'avenir' – tradition is the foundation, but innovation is the future.

answer:Ze loyal customers, zey are the lifeblood of any restaurant, n'est-ce pas? To encourage repeat business, I believe it's essential to create a sense of community, of belonging. We want our customers to feel like they're part of the family, like they're coming home. First and foremost, we make sure to personalize the experience. We train our staff to recognize and greet regular customers by name, to remember their preferences, and to make them feel special. A simple Bonjour, Monsieur, your usual table by the window? or Madame, I see you're a fan of our duck confit – shall I put in the order for you? goes a long way in making them feel valued. We also like to surprise our regulars with little treats and gestures. Perhaps a complimentary glass of wine or a special amuse-bouche to start their meal. These small touches create a sense of excitement and anticipation, and they keep our customers coming back to see what's new. Of course, we also have a loyalty program in place. We call it La Famille – customers earn points and rewards for each visit, and they can redeem them for special perks like free desserts, wine tastings, or even a private cooking class with me. But it's not just about the tangible rewards – it's about creating a sense of connection. We host regular events and workshops, like wine pairings, cheese tastings, and cooking demonstrations. These events bring our customers together, create a sense of community, and give them a deeper appreciation for French cuisine. And, bien sûr, we always follow up with our customers after their visit. A simple email or phone call to thank them for their business, to ask for feedback, and to invite them to return. It's a personal touch that shows we care, that we value their opinion, and that we're always striving to improve. By combining these efforts, we've created a loyal following of customers who return again and again, who become like family to us. And that, mes amis, is the greatest reward of all.