From the case we observe that all the 4 parameters are in interval scale Find the relationship between

preference with taste, nutrition and preservation quality Identify dependent and indenpedent variable Preference is the dependent variable which is on interval scale and nutrition value, taste and preservation qualty are in

Correlations Preference Preference Pearson Correlation Sig. (2-tailed) N Pearson Correlation Sig. (2-tailed) N Pearson Correlation Sig. (2-tailed) N Pearson Correlation Sig. (2-tailed) N 1.00 40.00 0.81 0.00 40.00 0.84 0.00 40.00 0.89 0.00 40.00

Nutrition Value

Taste

Preservation Quality

**. Correlation is significant at the 0.01 level (2-tailed).

the relationship between preference and nutrition value is 81% hence they are strongly positively related to each othe the relationship between preference and taste is 84% hence they are strongly positively related to each other the relationship between preference and preservation quality is 89% hence they are strongly positively related to each All the variables are strongle positively related with each other Ho: r for nutrition value is not statistically significant H1: r is statistically significant Ho: r for Taste is not statistically significant H1: r is statistically significant Ho: r for preservation quality is not statistically significant H1: r is statistically significant Alpha - 0.005

Hypo Taste Nutrition Value Preservation quality

P-value

Decision 0.000 P<Alpha - Reject Ho 0.000 P<Alpha - Reject Ho 0.000 P<Alpha - Reject Ho

At 99% confidence level all the values of r statistically significant

Interpret r only after checking statiscally significance

After regression analysis'

R^2 value for the model is 86.0% which indicates that 86% variation in the preference is explained by the nutrition valu If this R^2 value is greater than 50% the model is statiscally significant if less dont go furthur to check wether the model is statis sig we will frame foll. Assumption H0: Model is not statis. Sig. H1: Model is statis. Sig. ANOVA P-value (0.00) is less than alpha (0.025)hence we reject null hypo hence our model is statistically significant

Proposed estimation model Preference = 0.733 + 0.295 (Nutrition value) + 0.170 (Taste) + 0.548 (Preservation Quality) since all the values are positive it means it has positive impact on preference Furthur to identify relative importance of the independent variable in influncing preference is determined by the standardise coefficient

Form the standardise coeff we observe preservation quality is the most important variable followed by nutrition value Out of the three variable Only nutrition value and preservation quality are significant and taste is insignificant because Therefor it is suggested that the company should work on preservation quality the most in improving the preference fo this does not mean that the taste should be ignored, since taste has a positive impact on preference but it is not highly

value, taste and preservation qualty are independent variable and on interval scale

Correlations Nutrition Value 0.81 0.00 40.00 1.00 40.00 0.76 0.00 40.00 0.72 0.00 40.00 Taste 0.84 0.00 40.00 0.76 0.00 40.00 1.00 40.00 0.82 0.00 40.00

re strongly positively related to each other y positively related to each other hey are strongly positively related to each other

P<Alpha - Reject Ho P<Alpha - Reject Ho P<Alpha - Reject Ho

eference is explained by the nutrition value, taste and preservation quality if less dont go furthur

Alpha is always 95%

Model

Coefficientsa Unstandardiz ed Coefficients (Constant) Nutrition Value Taste Preservation Quality 0.73292925 0.294658343 0.170457212 0.548191502

ncing preference is determined by

a. Dependent Variable: Preference

rtant variable followed by nutrition value nificant and taste is insignificant because p-value for it is more than alpha y the most in improving the preference for its brand. It should consider nutritu=ion value which is second important variable e impact on preference but it is not highly significant

Coefficientsa Standardized Coefficients Std. Error Beta 0.019947743 0.006919879 0.106701911 4.23108E-05 t Sig.

0.300923332 2.43560127 0.102849485 0.283937717 2.864947191 0.103020818 0.198014803 1.654589967 0.117648289 0.522342868 4.659579031