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.