l) A study classied 394 quick-serve restaurants (QSR) into high-performing and low-performing groups based on their total sales. Each restaurant was rated on a collection of perceived measures of quality by a large number of diners using a l to 7" scale. In this study, we View the diners as a measuring instrument, and our major interest is in comparing the 170 high-sales restaurants with the 224 low-sales re staurants. Here are the summary statistics: High Sales Low Sales Perceived Quality Mean SD Mean SD 4-15 3-43 3-86 4-33 3-85 3-95 Clean dining area and restrooms 4.05 1.26 3.97 Employees adjust to needs 3.94 1.19 3.80 Employees know menu 4.17 1.19 3.88 Comenient operating hours 4.83 1.32 4.59 Use this iQumation to compare the two groups of restaurants and write a report summarizing your work. Be sure to include details regarding the statistical methods you used, your assumptions, confidence intervals, and your conclusions