Mathematics
American Jewish University Hospitality Consumer Preference Report

American Jewish University

Question Description

Help me study for my Mathematics class. I’m stuck and don’t understand.

You will receive an SPSS file with all of this information in it. You must complete your project by analyzing the data and writing up a report of your findings. The report will be graded for your ability to communicate the results using text and tables/graphs, as you did in writing up the results of your data analysis exercises and as shown in the lecture notes.

Unformatted Attachment Preview

Hospitality Consumer Preference Survey – 2020 The survey for this project starts on the next page. Data labels are shown in red for each variable. You will receive an SPSS file with all of this information in it. You must complete your project by analyzing the data and writing up a report of your findings. The report will be graded for your ability to communicate the results using text and tables/graphs, as you did in writing up the results of your data analysis exercises and as shown in the lecture notes. You must do the following: 1) Choose a food/meal group from the survey. The food groups and questions are shown below. You must choose only one group to analyze and you must analyze all of the questions in that group: Part A: Breakfast Meal – Q.1 and 2 a through d Part B: Salad – Q.3 and 4 a through d Part C: Seafood – Q.5 and 6 a through d. 2) Run frequencies and descriptive statistics for the food group that you chose in question 1 above AND do so for all of the demographic questions (Gender, Marital Status, Age). 3) You must explore whether those who ate your meal differed statistically by demographic profiles. To do this, conduct the appropriate significance tests to see if there are statistically significant differences in purchasing your meal and in any of the Likert Scale ratings for your meal. Be sure to use the correct test given the IV and DV and the level of measurement of the questions themselves (hint: the demographic is always the IV). You will conduct the tests on the following questions to do this: • • Purchase x Gender, Marital Status, Age Likert ratings a through d by Gender, Marital Status, Age 4) Write up you results in a formal report. Use both text and graphics/tables to illustrate your results. Your final submission must include the results of all analyses as well as an Appendix including a copy of the survey questions you analyzed. You must include tables/graphs for all of the significant results. If the result is not significant, just describe that result: a graph/table need not be included. Your write-up must be written like a formal business report. It cannot be point-form and it cannot be cut and pasted from SPSS. If you wish, you can create tables in Word or cut and paste graphs from Excel into your Word file. Write up the report in your own words in a way that non-statisticians would understand what you are reporting. Time will be provided in the last week(s) of class to do this assignment during class time, but you may work on it outside of class if you wish. The Hospitality Consumer Preference Survey (2020) Case (ID) Part A 1. Have you purchased a breakfast meal in a restaurant in the last month? Breakfast 1. Yes 2. No (Go to Q.5) 3. Don’t know 2. I am going to read you a list of features of breakfast meals. Please tell me how important each of these features is to you when you eat a breakfast meal in a restaurant. 1 – Very unimportant 2 – Somewhat unimportant 3 – Neither important nor unimportant 4 – Somewhat important 5 – Very important a. b. c. d. Price (1 2 3 4 5) BRPrice Fat content (1 2 3 4 5) BRFat Calorie content (1 2 3 4 5) BRCal Overall nutritional quality (1 2 3 4 5) BRQual Part B 3. Have you purchased salad in a restaurant in the past month? Salad 1. Yes 2. No (Go to Q.9) 3. Don’t know 4. I am going to read you a list of features of salad features Please tell me how important each of these features is to you when you shop for salad in a restaurant. 1 – Very unimportant 2 – Somewhat unimportant 3 – Neither important nor unimportant 4 – Somewhat important 5 – Very important a. b. e. c. Price (1 2 3 4 5) SalPrice Salt content (1 2 3 4 5) SalSalt Fat content (1 2 3 4 5) SalFat Organic produce (1 2 3 4 5) SalOrg Part C 5. Have you purchased seafood in a restaurant in the past month? Seafood 1. Yes 2. No (Go to Q.13) 3. Don’t know 6. I am going to read you a list of features of seafood dishes. Please tell me how important each of these features is to you when you order seafood in a restaurant. 1 – Very unimportant 2 – Somewhat unimportant 3 – Neither important nor unimportant 4 – Somewhat important 5 – Very important a. b. c. d. Price (1 2 3 4 5) SeaPrice Atlantic fished product (1 2 3 4 5) SeaAtl Selection (1 2 3 4 5) SeaSelect Wild (non-farmed) seafood product (1 2 3 4 5) SeaWild Demographics Now I am going to ask you some questions for classification purposes. 7. Indicate respondent’s gender: 8. Are you: 1) Single 1) Male 2) Married/Common Law 2) Female _________ Gender 3) Separated/Divorced/Widowed Marital 9. Are you: 1) Under 35______ 2) 35 to under 55 ______ 3) 55 and Over _________ Age That concludes our survey. Thank you for your participation. ...
Purchase answer to see full attachment
Student has agreed that all tutoring, explanations, and answers provided by the tutor will be used to help in the learning process and in accordance with Studypool's honor code & terms of service.

Final Answer

Thank you so much 🙏

Running head: HOSPITALITY CONSUMER PREFERENCE REPORT

Hospitality Consumer Preference Report:
Name:
Institution affiliation:
Date:

1

HOSPITALITY CONSUMER PREFERENCE REPORT

2

Frequencies and descriptive statistics for the breakfast meal
Frequencies and descriptive statistics are of the essence in enabling one to summarize
data. In this case, frequencies and descriptive statistics were used to summarize different
responses about the breakfast meal that were provided in a survey, as shown in the tables below.
Table 1: descriptive statistic

N

Mean
Median
Mode
Std.
Deviatio
n
Variance
Range
Minimu
m
Maximu
m

Valid
Missin
g

3Purchase
d
Breakfas
t
800
0

4aBreakfast
price
rating

4b-Breakfast
fat content
rating

4d-Breakfast
calorie content
rating

4f-Breakfast
overall
nutrition rating

444
356

444
356

444
356

444
356

1.45
1
1
0.497

3.18
3
3
1.187

3.91
4
5
1.352

2.88
3
1
1.55

1.38
1
1
0.485

0.247
1
1

1.409
4
1

1.827
4
1

2.402
4
1

0.235
1
1

2

5

5

5

2

Table 2: frequency tables

Yes
No
Total

Very unimportant
Somewhat unimportant
Neither important nor
unimportant

3-Purchased Breakfast
Frequency
Percent
Valid Percent
444
55.5
55.5
356
44.5
44.5
800
100
100
4a-Breakfast price rating
Frequency
Percent
Valid Percent
49
6.1
11
56
7
12.6
180
22.5
40.5

Cumulative Percent
55.5
100

Cumulative Percent
11
23.6
64.2

HOSPITALITY CONSUMER PREFERENCE REPORT
Somewhat important
Very importa...

Chucks574 (14418)
Boston College

Anonymous
The tutor managed to follow the requirements for my assignment and helped me understand the concepts on it.

Anonymous
The tutor was knowledgeable, will be using the service again.

Anonymous
Awesome quality of the tutor. They were helpful and accommodating given my needs.

Studypool
4.7
Trustpilot
4.5
Sitejabber
4.4