e) Based on your investigation of the data set create two well-formatted tables that illustrate some important features of the data. Your tables should have informative labels and a readable number of decimal places. Each table should include an informative caption.

f) With reference to the tables you have made, is there evidence that Bastian is a worse employee than Avery and Conchita? What do you think the manager should focus on to try and improve the overall quality of chocolate bars produced?

g) What are the limitations of this sort of data for trying to establish cause and effect?

h) How should the 240 chocolate bars used for this investigation have been selected?

QUESTION 4 (16 marks for final paper + 4 marks for milestones) Scenario. Choco Yum is a company that makes novelty chocolate bars. They have three types of mould that chocolate is poured into to create chocolate bars with different shapes. The company has three employees that work with the moulds. Recently concerns have been raised about an increasing number of misshapen chocolate bars that do not pass quality inspection. Data has been collected on the following attributes of the chocolate bars (see the file ChocoYum.xls). ID MOULD EMPLOYEE WEIGHT QUALITY An identification number for the chocolate bar The mould used to create the shape of the chocolate bar (frog, koala, or plain) The employee that made the chocolate bar (Avery, Bastien, or Conchita) Weight of the bar in grams If the bar was deemed to pass quality inspection or not The manager of Choco Yum is concerned that Bastien's bars have a higher defect rate than either of Avery's or Conchita's. However, it is possible that other variables may impact this finding. Your role is to investigate the data. QUESTION 4 (16 marks for final paper + 4 marks for milestones) Scenario. Choco Yum is a company that makes novelty chocolate bars. They have three types of mould that chocolate is poured into to create chocolate bars with different shapes. The company has three employees that work with the moulds. Recently concerns have been raised about an increasing number of misshapen chocolate bars that do not pass quality inspection. Data has been collected on the following attributes of the chocolate bars (see the file ChocoYum.xls). ID MOULD EMPLOYEE WEIGHT QUALITY An identification number for the chocolate bar The mould used to create the shape of the chocolate bar (frog, koala, or plain) The employee that made the chocolate bar (Avery, Bastien, or Conchita) Weight of the bar in grams If the bar was deemed to pass quality inspection or not The manager of Choco Yum is concerned that Bastien's bars have a higher defect rate than either of Avery's or Conchita's. However, it is possible that other variables may impact this finding. Your role is to investigate the data