Quantitative Methods Report: Melbourne Polytechnic Restaurant Analysis

This report presents a quantitative analysis of 'Gourmet Delight,' a fictitious five-star restaurant. The analysis covers various aspects, including service times before and after a training program, demonstrating a significant reduction in serving times. The report explores advertising expenditure and its impact on revenue, revealing a strong positive correlation. Daily patronage patterns are examined, highlighting peak days and trends. Furthermore, the report includes a trend analysis of restaurant takings, providing insights into quarterly performance. The study utilizes statistical methods such as mean, standard deviation, regression analysis, and graphical representations to support its findings. The report is based on data provided in the assignment brief and demonstrates the application of quantitative methods in a business context, specifically within the restaurant industry.

Quantitative
Methods
Name of the Student
Name of the University
Student ID

Introduction
• Gourmet Delight is a Fictitious 5 Star Restaurant in the Central Business
District in Melbourne.
• Sitting Capacity: 100 Persons at a time.
• Restaurant Hours: 12 pm – 3 pm (Lunch), 6 pm – 11 pm (Dinner)
• Working Days: Monday To Sunday.
• Restaurant Losing Customers due to higher service Times.
• Training Program Conducted to reduce Service Time
• After 6 months of Training, staffs leaving Restaurant

Service Times Before Training and After Training
Serving Times prior to training (minutes) Serving Times after Training (minutes)
Mean 40.53 20
Standard Error 1.75 1.21
Median 39.5 19
Mode 35 18
Standard Deviation 9.59 6.65
Sample Variance 92.05 44.28
Kurtosis 0.53 -0.86
Skewness 0.70 0.25
Range 40 24
Minimum 25 10
Maximum 65 34
Sum 1216 600
Count 30 30

Service Times Before Training and After Training
Serving Times prior to training (minutes) Serving Times after Training (minutes)
0
5
10
15
20
25
30
35
40
45
50
Comparison of Serving Times Using Box and Whisker Plot
Serving Times
15 25 35 45 55 65
0
2
4
6
8
10
12
14
16
Histogram Showing Serving Time (Prior Training)
Mid Point of Serving Times
Frequency
15 25 35 45 55 65
0
2
4
6
8
10
12
14
16
Histogram Showing Serving Time (After Training)
Mid Point of Serving Times
Frequency

Service Times 6 Months Late After Training
Table 2: Summary of Serving Time (6 months Late)
Mean 22.5
Standard Error 1.18
Median 23
Mode 20
Standard Deviation 5.26
Sample Variance 27.63
Kurtosis -1.15
Skewness -0.10
Range 17
Minimum 14
Maximum 31
Sum 450
Count 20

Service Times After Training and 6 Months Late
Serving Times after Training (minutes) Serving Time (6 months Late)
0
5
10
15
20
25
30
Serving times After Training and 6 Months Late
Serving Times

Advertising Expenditure on Revenue
Regression Statistics
Multiple R 0.92
R Square 0.84
Adjusted R
Square 0.83
Standard
Error 916.47
Observations 18
ANOVA
df SS MS F
Significanc
e F
Regression 1
713618
89 71361888.58 84.964 0.000
Residual 16
134385
85 839911.5647
Total 17
848004
74
Coefficients
Standa
rd
Error t Stat P-value Lower 95% Upper 95%
Intercept 717.75 405.94 1.768 0.096 -142.79 1578.29
Advertising
Expenditure(
$) 7.45 0.81 9.218 0.000 5.74 9.16
The Revenue of Gourmet Delight is significantly enhanced with the increase
in the advertising expenditures. With $1 increase in the advertisement cost,
the revenue earned by the restaurant increases by $7.45. This can be said
with an accuracy of 84 percent.

Patronage Patterns
Tues
Wed
Thur
Fri
Sat
Sun
Mon
Tues
Wed
Thur
Fri
Sat
Sun
Mon
Tues
Wed
Thur
Fri
Sat
Sun
Mon
Tues
Wed
Thur
Fri
Sat
Sun
Mon
Tues
Wed
Thur
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
0
20
40
60
80
100
120
140
Daily Patronage at Gourmet Delight
Number of people who
were served a meal
Smoothed Series
Date and Day
Number of People
• Most Visited: Fridays and Saturdays.
• Least Visited: Mondays.
• The smoothing of the curve has shown a decrease in the deviations of the
number of customers who visit the restaurant.

Trend of Restaurant Takings
1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4
2014 2015 2016 2017 2018
$-
$10.00
$20.00
$30.00
$40.00
$50.00
$60.00
$70.00
Predicted Restaurant Takings
Restaurant
takings
($'000s)(yi)
Predicted
Trend
Quarter and Year
Restaurant Takings
Trend Equation:
When there is no change in time, the quarterly restaurant undertakings will be
$3,159,000. Further, it can be said from the estimated equation that with one-
unit increase in the time or quarters, the restaurant undertakings increase by

Trend of Restaurant Takings
Regression Statistics
Multiple R 0.79
R Square 0.63
Adjusted R
Square 0.60
Standard Error 5.04
Observations 16
ANOVA
df SS MS F
Significanc
e F
Regression 1 597.191 597.191 23.483 0.000
Residual 14 356.027 25.430
Total 15 953.217
Coefficien
ts
Standard
Error t Stat P-value Lower 95%
Upper
95%
Intercept 31.59 2.64 11.946 0.000 25.92 37.26
Time 1.33 0.27 4.846 0.000 0.74 1.91
The model so developed is a significant prediction model (P-
Value less than 0.05) with an accuracy of 63 percent (R-Square
Value).

Predicted Restaurant Takings
Year Quarter Restaurant Takings ($’000)
2018 1 $54.12
2 $55.45
3 $56.77
4 $58.10

Thank You