Suppose that a customer service manager of a mall wants to evaluate the service of the eight food counters in the mall. She/he hires seven evaluators with varied experience in food-service evaluation to act as raters. To reduce the effect of the variability from rater to rater, a randomised block design is applied considering raters serving as the blocks. The seven raters evaluate the service of each of the eight food counters in a random

order. A rating scale from 0 (low) to 100 (high) is used. The following table summarises the results:

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