Imagine that you’re the F&B director for a hotel group with four properties in the New York area. The owner has asked you for data about food quality at each location.

You collected the guest feedback shown in Figure 20. Ratings are based on responses to the question, “How would you rate the quality of food at this restaurant?” and the scale is 1 = 5 very poor, 2 = 5 poor, 3 = 5 acceptable, 4 = 5 good, 5 = 5 very good. You distributed surveys at three points in time at each location.

Figure 20

To show off your data presentation skills and help the owner see the data easily in one visual, create a chart.

Transcribed Image Text:

February July 4.1 2.7 4.9 3.6 New Rochelle 3.9 2.4 4.8 3.6 Park Slope Glen Cove Forest Hills October 4.2 2.3 4.7 3.5