PART A 

Gourmet Delight is a fictitious five star restaurant in the Central Business District (CBD) of Melbourne. The restaurant has the capacity to sit 100 customers. The restaurant is open for lunch (12pm – 3pm) and for dinner (6 -11pm) seven days a week. The owner of Gourmet Delight has been concern that the clientele at the restaurant has been declining in the last sixmonths due to poor service times for their meals. The owner decided to put all staff through an extensive training program in the hope of uplifting the standard of their performance. The owner of Gourmet Delight strongly believes that a serving time of no more than 20 minutes equates to efficient service.
File: Serving Times Project Sem 2 2018.xls, Sheet 1, gives the serving times (in minutes) of the restaurant prior to training and after training. Using EXCEL, obtain the following summary measures and write a report of your findings:
(a) Summary statistics
(b) Box- whiskers plots
(c) Histograms (If you need help, see Computer Exercise 3)
Six months after the training, several staff left the employment at Gourmet Delight. This caused concerns to the owner of Gourmet delight. A further random sample of service times was recorded and stored in the same file (Sheet 2). Use this information to determine if the owner of Gourmet Delight should be concern.
(Note: In your discussion, you must use the measures of central tendency, variability and relative standing that you have learned from this course. Your report must be written in such a way that a non-technical or non- statistical minded person can easily understand your report.)