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    Hermione Granger
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    The document discusses factors considered in Michelin star restaurant ratings, including hygiene, the qualifications of chefs, quality, taste, and consistency. Restaurants are rated on a scale of 1 to 5 for each factor and overall, with rankings based on the total and average scores. Questions ask about the number of daily patrons, what overall rankings are based on, ratings distributions in a pie chart or cross tabulation, and relationships between invoice amounts, chef qualifications, work experience, and overall ratings.

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    The document discusses factors considered in Michelin star restaurant ratings, including hygiene, the qualifications of chefs, quality, taste, and consistency. Restaurants are rated on a scale of 1 to 5 for each factor and overall, with rankings based on the total and average scores. Questions ask about the number of daily patrons, what overall rankings are based on, ratings distributions in a pie chart or cross tabulation, and relationships between invoice amounts, chef qualifications, work experience, and overall ratings.

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    © All Rights Reserved
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    9 views1 page

    Untitled

    Uploaded by

    Hermione Granger
    The document discusses factors considered in Michelin star restaurant ratings, including hygiene, the qualifications of chefs, quality, taste, and consistency. Restaurants are rated on a scale of 1 to 5 for each factor and overall, with rankings based on the total and average scores. Questions ask about the number of daily patrons, what overall rankings are based on, ratings distributions in a pie chart or cross tabulation, and relationships between invoice amounts, chef qualifications, work experience, and overall ratings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    Food critic

    Peers Critic 2 & 3

    Daily customers

    Most ordered dish

    Have they considered hygiene factor in the overall rating or not

    Michelin star based on 3 point:

    1. Hygiene
    2. Chefs- mater or not (1=yes, 2=no)
    3. Quality
    4. Taste
    5. Consistency (1=yes,2=no)

    Total (1+2+3+4+5) or Overall (Total/5)


    Rank based on overall as well as hygiene or other variable

    Q. How many average numbers of patrons visits a restaurant in a day?

    Q. What is overall ranking based on? (Taste, Hygiene, Quality, Consistency)

    Q. Pie chart of restaurants on the basis of overall level.

    Or

    Q. Using cross tabs, determine how many restaurants falls under low,average and high ratings.

    Q. Is the invoice amount depended on quality ?

    Q. Does the taste depends on the chef’s qualification?

    Q. Is there any relation between working years and overall rating ?

    Q.

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