Hotel Management Surveyed 7,000 Guests

The management of a hotel conducted a survey of 7000 guests and their

The management of a hotel conducted a survey of 7,000 guests and their tipping habits. The results are represented in a Venn diagram with three sets: W (those who tipped the wait staff), M (those who tipped the room-cleaning staff), and L (those who tipped the concierge).

Using the Venn diagram, answer the following questions:

  1. How many people tipped exactly one service?
  2. How many people tipped all three services?
  3. How many people tipped exactly two of the services?
  4. How many people did not tip any of the services?

Paper For Above instruction

The survey conducted by the hotel management involving 7,000 guests aimed to analyze the tipping habits across different services offered by the hotel. The results were complex enough to be represented through a Venn diagram involving three key groups: those who tipped the wait staff (W), those who tipped the room-cleaning staff (M), and those who tipped the concierge (L). Allocating the individuals across different intersections of these categories provides insights into guest behavior and preferences concerning tipping habits.

In particular, several questions arise from this data: the number of guests who tipped exactly one service, those who tipped all three services, guests who tipped exactly two services, and the total number of guests who did not tip any services at all. These questions help hotel management understand the distribution of tipping behavior patterns and identify any segments of guests who may be less engaged in tipping or prefer tipping certain services over others.

The first query—how many guests tipped only one service—requires isolating the individual subgroups within the Venn diagram where guests tipped exactly one of the three services. This involves subtracting the counts of those who tipped multiple services from each group. The number of guests who tipped all three services involves counting the intersection of all three sets, while the count of guests tipping exactly two services requires summing the counts of guests in the intersections of each pair of sets, excluding those who tipped all three. The figure of guests who did not tip any service can be derived by subtracting the total of all tipping guests from the entire sample size of 7,000, capturing the remaining guests who abstained from tipping entirely.

This analysis not only offers a snapshot of guest behavior but also can be used to tailor service outreach, improve staff incentives, and develop targeted strategies for increasing gratuities. Additionally, understanding tipping patterns can assist in financial forecasting and improve the overall guest experience by aligning service delivery with guest preferences.

References

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