4. A restaurant manager is interested in knowing how his customers value the quality of the food and the service and the cleanliness of the restaurant in the three (3) shifts. Ten (10) clients selected from each shift responded: 4 = excellent, 3 = good, 2 = fair, 1 = poor. (Xm21-05) Is there a significant difference between the quality of the food between the three (3) work shifts of the restaurant?