Author: Sejal Vichare
F2 2024-26 – 021330124021, ITM Business School, Kharghar, Maharashtra, India
Introduction: Cuisines are distinct styles of cooking linked to specific cultures or regions. They reflect local ingredients, techniques, and traditions. From spicy Indian dishes to delicate Japanese sushi, each cuisine offers a unique taste of its culture and history. This report focuses on understanding the preferences of students at ITM Business School by analysing their ratings for four major cuisines i.e. Indian, Italian, Chinese, Mexican. A statistical method, ANOVA: Single Factor, is used to determine if there is a significant difference in the ratings given to these cuisines.
Objective: To find out if there are significant differences in the preferences (ratings) of ITM students for the four major cuisines i.e. Indian, Italian, Chinese and Mexican.
Data Collection: Students of ITM Business School were surveyed. Each student rated four major cuisines i.e. Indian, Italian, Chinese and Mexican on a scale of 1 to 10, were 1 indicates low preference and 10 indicates high preference. The ratings for each genre were recorded for analysis.
Data Analysis: The ANOVA: Single Factor test was performed to compare the means of the ratings across the four cuisines.
The hypotheses for the test are:
Null Hypothesis (H0): There is no significant difference in the average ratings of Indian, Italian, Chinese and Mexican.
Alternate Hypothesis (H1): At least one of the cuisines has a significantly different average rating.
The results of the ANOVA: Single Factor test are as follows:
|
ANOVA |
||||||
|
Source of Variation |
SS |
df |
MS |
F |
P-value |
F crit |
|
Between Groups |
19.825 |
3 |
6.608333333 |
1.504546941 |
0.217067 |
2.682809 |
|
Within Groups |
509.5 |
116 |
4.392241379 |
|||
|
Total |
529.325 |
119 |
|
|
|
|
Since the P-value (0.217067) is bigger than the standard significance level of 0.05, we accept the null hypothesis.
Conclusion: There is no significant difference in the cuisines ratings given by the ITM students.