INTRODUCTION Team members: Institution: Professor: Date of submission: MOCKING DATA Dependent variable: Coffee drinkersIndependent variable: frequency of drinking coffee and the amount of customers that were satisfied The data variables was mocked into both depend and independent variables. The dependent variable (response) is coffee drinkers while the depend variables is the total frequency of drinking coffee from the coffee restaurants. * SUMMARY OF DESCRIPTIVE STATISTICS 100 coffee drinkers that were surveyed in a week.Average customer drinks in a week is 10.35 cups. The mode was 21cups of coffee. The median is eight cups per customers. The standard deviation is 7.663 Using a 95% confidence interval level was -4.699. The parameter lies within -4.699. A total of 100 coffee drinkers were surveyed for a week. The number of cups of coffee that was consumed during the week were 1035 and thus the average coffee consumption per customer was 10.35 cups for the whole week. Most consumers consumed 21 cups of coffee over the week. The standard deviation which represents the average deviation from the standard consumption was 7.663. Using the 5% standard error, the study found that the 95% confidence interval for the study was -4.699. * SUMMARY OF DESCRIPTIVE STATISTICS The customer coffee experience rating sum is 345. The total amount of people surveyed was 100.Mean of the survey was 3.45. The median or middle of the number is 4. The mode or most common of the numbers is 4. The standard deviation is .925 The 95% confidence interval level was 1.637.The parameter lies within 1.637. The customers indicated their experience using a rating scale of between 1 to 5. The total customer coffee experience rating sum was 345. Thus, the mean survey was 100 from the 100 people who were surveyed. The most common rating was 4 and the standard deviation was 0.945. In addition, the 95% confidence interval was 1.637. * SUMMARY OF THE RESULTS OF TESTING THE NULL HYPOTHESISNull hypothesis, H0: There is no relationship between customer experiences (DV) and returning customers (IV) Alternative hypothesis, H1: There is a relationship between customer experiences (DV) and returning customers (IV). Since the P-Value< 0.05 hence we rejected H0 and accepted H1.Conclusion: There is a relationship between customer experiences (DV) and returning customers (IV). The study aimed at investigating the relationship between the customers’ experience and the number of customers returning to the restaurants. The p-value calculated was less than 0.05 and thus we rejected the null hypothesis and accepted the alternative hypothesis. * STRENGTHS OF THE STUDYMean, mode, standard deviation, and confidence interval provided, which supported by a histogram, a chart, and raw dataThe calculations allowed the team to discern if data normally distributed or skewed. It allowed the team to validate the skewers or normal distribution by comparing against the graphs and histo.

1. INTRODUCTION
Team members:
Institution:
Professor:
Date of submission:
MOCKING DATA Dependent variable: Coffee
drinkersIndependent variable: frequency of drinking coffee and
the amount of customers that were satisfied
The data variables was mocked into both depend and
independent variables. The dependent variable (response) is
coffee drinkers while the depend variables is the total frequency
of drinking coffee from the coffee restaurants.
*
SUMMARY OF DESCRIPTIVE STATISTICS 100 coffee
drinkers that were surveyed in a week.Average customer drinks
in a week is 10.35 cups. The mode was 21cups of coffee. The
median is eight cups per customers. The standard deviation is
7.663 Using a 95% confidence interval level was -4.699. The
parameter lies within -4.699.
A total of 100 coffee drinkers were surveyed for a week. The

2. number of cups of coffee that was consumed during the week
were 1035 and thus the average coffee consumption per
customer was 10.35 cups for the whole week. Most consumers
consumed 21 cups of coffee over the week. The standard
deviation which represents the average deviation from the
standard consumption was 7.663. Using the 5% standard error,
the study found that the 95% confidence interval for the study
was -4.699.
*
SUMMARY OF DESCRIPTIVE STATISTICS The customer
coffee experience rating sum is 345. The total amount of people
surveyed was 100.Mean of the survey was 3.45. The median or
middle of the number is 4. The mode or most common of the
numbers is 4. The standard deviation is .925 The 95%
confidence interval level was 1.637.The parameter lies within
1.637.
The customers indicated their experience using a rating scale of
between 1 to 5. The total customer coffee experience rating sum
was 345. Thus, the mean survey was 100 from the 100 people
who were surveyed. The most common rating was 4 and the
standard deviation was 0.945. In addition, the 95% confidence
interval was 1.637.
*
SUMMARY OF THE RESULTS OF TESTING THE NULL
HYPOTHESISNull hypothesis, H0: There is no relationship
between customer experiences (DV) and returning customers
(IV) Alternative hypothesis, H1: There is a relationship between
customer experiences (DV) and returning customers (IV). Since

3. the P-Value< 0.05 hence we rejected H0 and accepted
H1.Conclusion: There is a relationship between customer
experiences (DV) and returning customers (IV).
The study aimed at investigating the relationship between the
customers’ experience and the number of customers returning to
the restaurants. The p-value calculated was less than 0.05 and
thus we rejected the null hypothesis and accepted the alternative
hypothesis.
*
STRENGTHS OF THE STUDYMean, mode, standard deviation,
and confidence interval provided, which supported by a
histogram, a chart, and raw dataThe calculations allowed the
team to discern if data normally distributed or skewed. It
allowed the team to validate the skewers or normal distribution
by comparing against the graphs and histograms The team also
established a 95% confidence interval
The strengths of the study was the calculation of the mean,
mode, standard deviation and the confidence interval that were
supported by the charts, histogram scatter plots. These charts
and calculations enabled the team to evaluate data and
determine if it was normally distributed depending on the
skewness. The evaluation of the 95% Confidence interval
enabled the team to determine the margin error allowable to
determine the interval range of the values
*

4. WEAKNESSES The team needs to go more in depth with
discerning the relationship between the two variables
presentedData could have been more supportiveThe team still
has to determine if the customer experience impacts the
frequency in which customers’ comeback to drink at the Coffee
ShopValidity of the hypotheses has not been achieved yet
There were several weaknesses experienced during our study.
The team needs to examine in depth the relationship that exists
between the two variables in order to make a more conclusive
study. In addition, the collected data was inadequate and thus
there was need for more supportive data to ensure the validity
of the hypothesis is achieved.
*
RESEARCH QUESTIONIs there a relationship between the
frequency of drinking coffee (DV) and the customer experience
rating?We sampled 100 coffee drinkers from three different
citiesAim: Investigate the relationship between frequency of
drinking coffee and customer experience rating
The research question was establishing whether there is any
relationship between the frequency of drinking coffee and the
customers’ experience. A total of 100 people drinking coffee
within three different cities were sampled and their responses in
form of rating between one to five indicating their different
experiences analyzed.
*
ANSWERS TO THE RESEARCH QUESTIONFrom the p-value

5. calculated, we rejected the null hypothesis. we concluded that
there is significance relationship between the frequency of
drinking coffee and customer experience among the three cities
There was a significance relationship between the frequency of
drinking coffee and the customer experience. The answer was
concluded after evaluating the sample responses and testing the
results against the null and the alternative hypothesizes.
*
CONCLUSIONS THAT WERE DERIVED FROM THIS
STUDYThere is significance relationship between the
customer’s experience in drinking tea and the number of
returning customers From the scatter plot, we conclude that
through relationship is linear.Thus, increase in customers’
experience in drinking coffee will cause him to return to the
coffee restaurant
Since the P-value was less than the margin error of 0.05, we
rejected the null hypothesis and accepted the alternative
hypothesis and concluded that there was a significance
relationship between customer’ experience and the frequency of
returning customers. To evaluate the nature of the relationship,
we used the scatter plot and concluded that the nature of the
relationship was positive. Thus, the two variables are positively
correlated with moderate degree of strength.
*
RECOMMENDATIONS BASED ON THE RESULTSFrom the
results, the relationship between number of customers returning

6. to the coffee restaurants and their experiences is positive.Thus,
since customer’s experience from a coffee restaurant determine
whether he is likely to return to the restaurant, we recommend
that coffee restaurants should enhance the customer’s
experience to enhance customer returns and hence increase sales
and profits
From the study results, we recommended that since the
relationship between the two variables was positive, the coffee
restaurant needed to enhance the customers’ experience to
ensure more visitors. This is the major strategy that can be used
by the coffee restaurants to enhance their sales and hence
improve profitability.
*
REFLECTION ON THE BUSINESS PROBLEM AND ITS
SOLUTIONThe aim was to investigate the relationship between
customers' experience and the number of customers returning
backThe results sampling involved 100 coffee drinkers from 3
different citiesTheir responses were consistent with our
findingsThus, since customer’s experience influences their
frequency of returning to restaurant, it is essential for
restaurants to ensure high best customer experiences
The responses from the 100 drinkers who were surveyed in the
study were consistent with our findings. Thus, the results were
conclusive in arriving at our final conclusion that helped us in
answering the main research question which was to establish the
relationship between the two variables and also establish the
nature of the relationship for conclusive results to be achieved.
*

7. RESEARCH CHALLENGESLow number of responsesResearch
question whose conclusion is poorInability to accurately
measure customers’ experience in an appropriate rating
scalePoor sampling methodsInconsistency of research question
and variables used by group members
There were several challenges that were experienced which
included low number of responses from consumers, inclusive
research questions, inability to accurately measure the
customers’ experience and inconsistency of the research
question and the variables used by group members. In addition,
members carried out different studies and combining the
different data was the biggest challenge experienced by the
team members
*
STEPS TO MINIMIZE CHALLENGES IN FUTURE
RESEARCH
Group of individual to respond
Reword the research question
In order to minimize the challenges in future research by taken
a group of individual to respond the first draft of the survey
,which the feedback will give an idea of what information
missing, and what question confusing. Then reword the
research question to gain available an accurate result.
*

8. SUGGESTED FUTURE RESEARCHThe research data should
include more study factors that affect customers’ experience
Data collection to include a wider sample of the populationThe
study should also include the specific ingredients that promote
customer’s experience
SUGGESTION OF FUTURE CHALLENGES, AND
IMPLICATIONSFocus on customer qualityAnalyzing survey
findings Develop new series of coffee, tea and fruit drinks Price
reduction
Some of the recommendations are management should focus on
customer quality. Second, management should analyzing survey
findings and driving through action planning by having a
workshop. Third, Starbucks should develop new series of
coffee, tea and fruit drinks with better nutritional values for
health conscious customers, which will be use an outcome to
gain customer back and develop more effective marketing
strategies. Finally, Starbucks should have price reduction
strategies. That's why Starbucks researchers should pay more
attention to service quality, customer satisfaction, and
affordable coffee price.
*
REFERENCES
Easton, Valerie. (2014). Confidence interval. Retrieved from
http://www.stats.gla.ac.uk/steps/glossary/confidence_intervals.h
tmlBald, B., & Moore, D. (2009). The Practice of statistics in
the life sciences (1st ed.). New York: W.H. Freeman and
Co.Math.uah.edu,. (2014). Hypothesis Testing. Retrieved 25
July 2014, from

9. http://www.math.uah.edu/stat/hypothesis/McClave, J. T.,
Benson, P. G., & Sincich, T. (2011). Statistics for Business and
Economics. (11th ed.). Boston, MA: Prentice Hall
2. (TCO F) The Illinois Company manufactures a product that
goes through three processing departments. Information relating
to activity in the first department during June is given below.
Percentage
Completed
Units Materials
Conversion
Work in process, June 1 150,000 75%
55%
Work in process, Jun 30 145,000 85%
75%
The department started 475,000 units into production during the
month and transferred 480,000 completed units to the next
department.
Required: Compute the equivalent units of production for the
first department for June, assuming that the company uses the
weighted-average method of accounting for units and costs.
(Points : 20)
1. (TCO A) The following data (in thousands of dollars) have
been taken from the accounting records of Larklin Corporation
for the just-completed year.
Sales
$820
Purchases of raw materials

10. $195
Direct labor
$170
Manufacturing overhead
$250
Administrative expenses
$180
Selling expenses
$140
Raw materials inventory, beginning
$80
Raw materials inventory, ending
$35
Work-in-process inventory, beginning
$65
Work-in-process inventory, ending
$30
Finished goods inventory, beginning
$130
Finished goods inventory, ending
$165
Required: Prepare a Schedule of Cost of Goods Manufactured
statement in the text box below.
(Points : 15)