The classes is RESEARCH METHODS IN MARKETING RESEARCH METHODS IN MARKETING SPSS II ASSIGNMENT ASSIGNMENT OBJECTIVES This assignment is designed to give students an opportunity to (I) Practice using SPSS to compute basic descriptive statistics (II) Practice performing inferential statistical analyses (III) Practice interpreting basic descriptive and inferential statistics THE ASSIGNMENT SPSS to analyze a data set provided by the Professor need to run the appropriate statistical tests to answer the provided questions Please type up your answers to the questions in Word answers can be succinct, but they have to be your own responses and reflect your own work Make sure to follow the examples and guidelines on how to report results as covered in class (review the provided material) Tip Remember consistent rounding and no rounding of p value You will also have to submit your complete SPSS output file to Canvas Keep in mind that every SPSS output file has unique identifiers and properties if these are missing from the submitted file, points will be deducted Please note, this is an individual assignment reflecting your own efforts to conduct the analyses and interpret the results THE SITUATION Parker is a student representative on a college campus dining committee tasked with improving the offerings at the campus cafeteria and academic buildings The campus wants to make data driven decisions in expanding their food and beverage options available to students Parker thinks that understanding students' food and beverage preferences is crucial for the decision to meet students' tastes and needs Parker ran a Qualtrics survey to collect some information about student's preferred food and beverages and purchasing behaviors Parker got the emailing list of all Business students and sent out the survey via email The next section contains the questions Parker asked, the scales respondents were given to answer the question, and the variable names VARIABLES 1 Imp L How important is having a freshly cooked meal for your lunch Slider scale ranging from 0 Not at all important to 10 Extremely important 2 Imp D How important is having a freshly cooked meal for your dinner Slider scale ranging from 0 Not at all important to 10 Extremely important 3 PI F How likely will you purchase a meal from the campus food court Ranges from 1 Not at all likely 2 Maybe 3 Extremely likely 4 PI B How likely will you purchase a cup of handcrafted coffee from the campus food court Ranges from 1 Not at all likely 2 Maybe 3 Extremely likely 5 Wait Time What is your ideal wait time for a cup of handcrafted coffee Slider scale ranging from 1 30 minutes 6 WTP F Approximately, how much MORE money would you be willing to pay for a freshly cooked meal (in US Dollars) Slider scale ranging from $0 $50 7 WTP O Approximately, how much MORE money would you be willing to pay for a meal with only organic ingredients (in US Dollars) Slider scale ranging from $0 $50 8 MealPlan Do you have a Rowan meal plan 1 yes 2 no 9 Housing Please indicate your housing status 1 on campus housing 2 off campus housing 10 Age What is your current age 16 to 19 20 to 24 25 to 34 35 to 44 45 and above THE QUESTIONS 1) a visual representation of age in Excel 2) Is there a significant relationship between having a meal plan and the likelihood of purchasing a meal from the campus food court What can you conclude Is there a significant relationship between having a meal plan and the likelihood of purchasing a cup of handcrafted coffee from the campus food court What can you conclude 3) Do respondents think that it is more important to have a freshly cooked meal for lunch or dinner Report results and interpret findings 4) Is there a significant difference between people living on campus and people living off campus regarding their ideal wait time for a cup of handcrafted coffee Explain 5) What can you conclude from the measures of central tendency and dispersion for respondents' willingness to pay more for a freshly cooked meal versus a meal with only organic ingredients 6) What concerns do you have about the data set 7) Based on the current data and results, what recommendations would you give to Parker regarding the meals and beverages offered in on campus dining Explain need help with answering them right Question 1 Question 2 Is there a significant relationship between having a meal plan and the likelihood of purchasing a meal from the campus food court What can you conclude There is a significant relationship between having a meal plan and the likelihood of purchasing a meal from the campus food court (chi square 11 78, P value 019) Is there a significant relationship between having a meal plan and the likelihood of purchasing a cup of handcrafted coffee from the campus food court What can you conclude The relationship between having a meal plan and the likelihood ofpurchasing a cup of handcrafted coffee from the campus food court is insignificant (chi square 1 77, P value 779) Question 3 Do respondents think that it is more important to have a freshly cooked meal for lunch or dinner Report results and interpret findings The respondents think that it is more important to have a freshly cooked meal for dinner Dinner means is 5 27 and lunch mean is 4 61 (t value 2 31, df 150, p value 022) Question 4 Is there a significant difference between people living on campus and people living off campus regarding their ideal wait time for a cup of handcrafted coffee Explain There is a significant difference between people living on campus and people living off campus regarding their ideal wait time for a cup of handcrafted coffee Off campus would have to wait more we know that because it has higher mean (t 2 24, df 148, P value 027) On campus mean 5 53 Off campus mean 7 16 Question 5 What can you conclude from the measures of central tendency and dispersion for respondents' willingness to pay more for a freshly cooked meal versus a meal with only organic ingredients Respondents' willingness to pay more for organic ingredients from the measure of central tendency Question 6 What concerns do you have about the data set There are five missing data sets and two missing data sets Question 7 Based on the current data and results, what recommendations would you give to Parker regarding the meals and beverages offered in on campus dining Explain Based on the comprehensive analysis of our campus dining data and results, several recommendations can be made to Parker regarding the meals and beverages offered in on campus dining Meal Planning and Offering Diversity Given the significant relationship between having a meal plan and purchasing meals from the campus food court, Parker should feel confident in ensuring that meal plans offer diverse and appealing options This not only caters to students' preferences but also has the potential to enhance their dining experience significantly Offering a variety of freshly cooked meals during dinner hours, which respondents prioritize, can attract more customers and contribute to a more vibrant dining atmosphere Handcrafted Coffee Service While there is no significant relationship between having a meal plan and purchasing handcrafted coffee, Parker can feel optimistic about the potential of improving the handcrafted coffee offerings to attract more customers 'Handcrafted coffee' refers to specialty coffee made with care and precision, often using high quality beans and unique brewing methods This might include introducing new coffee blends, enhancing the ambiance of the coffee area, or offering promotions to increase coffee sales Understanding Off Campus Students' Needs Recognizing the unique needs of off campus students is crucial for Parker Their willingness to wait longer for handcrafted coffee enhances the coffee service Quality and Pricing of Organic Ingredients Parker should assess customers' willingness to pay more for meals with organic ingredients Organic ingredients are often perceived as healthier and more environmentally friendly, which can be a strong selling point Suppose the data suggest that customers are willing to pay a premium for organic options In that case, Parker can consider expanding the selection of organic ingredients and highlighting their benefits, such as being free from pesticides and genetically modified organisms, to attract health conscious customers Customer Feedback and Engagement Regularly soliciting feedback from customers and engaging with them is not just a strategy but a crucial tool that can empower Parker to make informed decisions about menu offerings, pricing strategies, and service improvements This could be done through surveys, focus groups, or comment cards placed in dining areas, emphasizing the value of this direct customer engagement By leveraging these Insights, Parker can tailor promotions and marketing campaigns to specific customer segments, further enhancing the effectiveness of their strategies By leveraging the insights from the data and implementing these recommendations, Parker can enhance the dining experience for on campus students, increase customer satisfaction, and ultimately drive higher revenue for the campus dining services

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The classes is RESEARCH METHODS IN MARKETING - RESEARCH METHODS IN MARKETING SPSS II ASSIGNMENT ASSIGNMENT OBJECTIVES: This assignment is designed to give students an

The classes is RESEARCH METHODS IN MARKETING

- RESEARCH METHODS IN MARKETING SPSS II ASSIGNMENT ASSIGNMENT OBJECTIVES: This assignment is designed to give students an opportunity to: (I) Practice using SPSS to compute basic descriptive statistics (II) Practice performing inferential statistical analyses (III) Practice interpreting basic descriptive and inferential statistics

THE ASSIGNMENT: SPSS to analyze a data set provided by the Professor. need to run the appropriate statistical tests to answer the provided questions. Please type up your answers to the questions in Word. answers can be succinct, but they have to be your own responses and reflect your own work. Make sure to follow the examples and guidelines on how to report results as covered in class (review the provided material). Tip: Remember consistent rounding and no rounding of p-value! You will also have to submit your complete SPSS output file to Canvas. Keep in mind that every SPSS output file has unique identifiers and properties; if these are missing from the submitted file, points will be deducted. Please note, this is an individual assignment reflecting your own efforts to conduct the analyses and interpret the results.

THE SITUATION: Parker is a student representative on a college campus dining committee tasked with improving the offerings at the campus cafeteria and academic buildings. The campus wants to make data-driven decisions in expanding their food and beverage options available to students. Parker thinks that understanding students' food and beverage preferences is crucial for the decision to meet students' tastes and needs. Parker ran a Qualtrics survey to collect some information about student's preferred food and beverages and purchasing behaviors. Parker got the emailing list of all Business students and sent out the survey via email. The next section contains the questions Parker asked, the scales respondents were given to answer the question, and the variable names.

VARIABLES:

1. Imp_L- How important is having a freshly cooked meal for your lunch? Slider scale ranging from 0 = Not at all important to 10 = Extremely important

2. Imp_D - How important is having a freshly cooked meal for your dinner? Slider scale ranging from 0 = Not at all important to 10 = Extremely important

3. PI_F - How likely will you purchase a meal from the campus food court? Ranges from 1 = Not at all likely 2 = Maybe 3 = Extremely likely

4. PI_B - How likely will you purchase a cup of handcrafted coffee from the campus food court? Ranges from 1 = Not at all likely 2 = Maybe 3 = Extremely likely

5. Wait_Time - What is your ideal wait time for a cup of handcrafted coffee? Slider scale ranging from 1-30 minutes

6. WTP_F - Approximately, how much MORE money would you be willing to pay for a freshly cooked meal (in US Dollars)? Slider scale ranging from $0 - $50

7. WTP_O - Approximately, how much MORE money would you be willing to pay for a meal with only organic ingredients (in US Dollars)? Slider scale ranging from $0 - $50

8. MealPlan - Do you have a Rowan meal plan? 1= yes 2= no

9. Housing - Please indicate your housing status. 1= on-campus housing 2= off-campus housing

10. Age - What is your current age? 16 to 19 20 to 24 25 to 34 35 to 44 45 and above

THE QUESTIONS:

1) a visual representation of age in Excel.

2) Is there a significant relationship between having a meal plan and the likelihood of purchasing a meal from the campus food court? What can you conclude? Is there a significant relationship between having a meal plan and the likelihood of purchasing a cup of handcrafted coffee from the campus food court? What can you conclude?

3) Do respondents think that it is more important to have a freshly cooked meal for lunch or dinner? Report results and interpret findings.

4) Is there a significant difference between people living on-campus and people living off-campus regarding their ideal wait time for a cup of handcrafted coffee? Explain.

5) What can you conclude from the measures of central tendency and dispersion for respondents' willingness to pay more for a freshly cooked meal versus a meal with only organic ingredients?

6) What concerns do you have about the data set?

7) Based on the current data and results, what recommendations would you give to Parker regarding the meals and beverages offered in on-campus dining? Explain.

need help with answering them right

Question 1:

Question 2:

Is there a significant relationship between having a meal plan and the likelihood of purchasing a meal from the campus food court? What can you conclude?

There is a significant relationship between having a meal plan and the likelihood of purchasing a meal from the campus food court. (chi-square = 11.78, P-value = .019).

Is there a significant relationship between having a meal plan and the likelihood of purchasing a cup of handcrafted coffee from the campus food court? What can you conclude?

The relationship between having a meal plan and the likelihood ofpurchasing a cup of handcrafted coffee from the campus food court is insignificant. (chi-square = 1.77, P-value = .779)

Question 3:

Do respondents think that it is more important to have a freshly cooked meal for lunch or dinner? Report results and interpret findings.

The respondents think that it is more important to have a freshly cooked meal for dinner. Dinner means is 5.27 and lunch mean is 4.61. (t- value = -2.31, df = 150, p-value =.022)

Question 4:

Is there a significant difference between people living on-campus and people living off-campus regarding their ideal wait time for a cup of handcrafted coffee? Explain.

There is a significant difference between people living on-campus and people living off-campus regarding their ideal wait time for a cup of handcrafted coffee. Off- campus would have to wait more we know that because it has higher mean.

(t= -2.24, df =148, P-value = .027)

On-campus mean = 5.53

Off campus mean = 7.16

Question 5:

What can you conclude from the measures of central tendency and dispersion for respondents' willingness to pay more for a freshly cooked meal versus a meal with only organic ingredients?

Respondents' willingness to pay more for organic ingredients from the measure of central tendency.

Question 6:

What concerns do you have about the data set?

There are five missing data sets and two missing data sets.

Question 7:

Based on the current data and results, what recommendations would you give to Parker regarding the meals and beverages offered in on-campus dining? Explain.

Based on the comprehensive analysis of our campus dining data and results, several recommendations can be made to Parker regarding the meals and beverages offered in on-campus dining:

Meal Planning and Offering Diversity: Given the significant relationship between having a meal plan and purchasing meals from the campus food court, Parker should feel confident in ensuring that meal plans offer diverse and appealing options. This not only caters to students' preferences but also has the potential to enhance their dining experience significantly. Offering a variety of freshly cooked meals during dinner hours, which respondents prioritize, can attract more customers and contribute to a more vibrant dining atmosphere.

Handcrafted Coffee Service: While there is no significant relationship between having a meal plan and purchasing handcrafted coffee, Parker can feel optimistic about the potential of improving the handcrafted coffee offerings to attract more customers. 'Handcrafted coffee' refers to specialty coffee made with care and precision, often using high-quality beans and unique brewing methods. This might include introducing new coffee blends, enhancing the ambiance of the coffee area, or offering promotions to increase coffee sales.

Understanding Off-Campus Students' Needs: Recognizing the unique needs of off-campus students is crucial for Parker. Their willingness to wait longer for handcrafted coffee enhances the coffee service.

Quality and Pricing of Organic Ingredients: Parker should assess customers' willingness to pay more for meals with organic ingredients. Organic ingredients are often perceived as healthier and more environmentally friendly, which can be a strong selling point. Suppose the data suggest that customers are willing to pay a premium for organic options. In that case, Parker can consider expanding the selection of organic ingredients and highlighting their benefits, such as being free from pesticides and genetically modified organisms, to attract health-conscious customers.

Customer Feedback and Engagement: Regularly soliciting feedback from customers and engaging with them is not just a strategy but a crucial tool that can empower Parker to make informed decisions about menu offerings, pricing strategies, and service improvements. This could be done through surveys, focus groups, or comment cards placed in dining areas, emphasizing the value of this direct customer engagement.

By leveraging these Insights,Parker can tailor promotions and marketing campaigns to specific customer segments, further enhancing the effectiveness of their strategies. By leveraging the insights from the data and implementing these recommendations, Parker can enhance the dining experience for on-campus students, increase customer satisfaction, and ultimately drive higher revenue for the campus dining services.