proportion of poor room service p=0.21 poor food p=0.235 poor service p=0.27 **out of a survey...

proportion of poor room service p=0.21

poor food p=0.235

poor service p=0.27

**out of a survey of 200 clients

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Develop the 92% confidence interval for the proportion of all recent clients that were “dissatisfied.” What is the margin of error? What are the lower (or left) and upper (or right) endpoints of the confidence interval? Interpret your results.
Develop the 92% confidence interval for the proportion of all recent clients who answered “Poor” to room quality. What is the margin of error? What are the lower (or left) and upper (or right) endpoints of the confidence interval? Interpret your results.
Develop the 92% confidence interval for the proportion of all recent clients who answered “Poor” to food quality. What is the margin of error? What are the lower (or left) and upper (or right) endpoints of the confidence interval? Interpret your results.
Develop the 92% confidence interval for the proportion of all recent clients who answered “Poor” to service quality. What is the margin of error? What are the lower (or left) and upper (or right) endpoints of the confidence interval? Interpret your results.
Conduct a hypothesis test (using either the p-Value Approach or the Critical Value Approach) to determine if the proportion of all recent clients is more dissatisfied than the traditional level of dissatisfaction. Use α = 0.08. Do not forget to include the correctly worded hypotheses and show all the steps required to conduct the hypothesis test.
What advice would you give to A1 Hotels based upon your analysis of the data? What is the magnitude of the issue? How can this study be improved?

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Expert Solution

Note (for first part only)Please ensure that the number of all recent clients that were dissatisfied = 84, if differ then change the proportion value in first part and solve the calculation.

orchestra answered 1 year ago

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