Table 3 Shows Survey Results For The Pref

Table 3 Shows The Results Of A Survey Conducted For The Preferred Coff

Table 3 shows the results of a survey conducted for the preferred coffee and its taste from 40 customers, answer the following questions: a) Construct a contingency table using coffee preference (Flavoured or white) as the row variable and their purchase history (Yes or No) as the column variable. b) How many customers who preferred Flavoured coffee and had previously tasted flavoured coffee? c) How many customers who preferred white coffee and had not previously tasted flavoured coffee? d) What is the relationship, if any, between coffee preference and flavoured coffee history? e) Construct a contingency table using coffee preference (flavoured or white) as the row variable and taste preference (Strong, Mild, Not strong) as the column variable. f) How many customers, who preferred flavoured coffee, said that they preferred a flavoured coffee to be either strong or not strong? g) How many customers who preferred white coffee in taste said that they preferred a white coffee to be Mild? h) What is the relationship, if any, between white coffee preference and Strong preference?

Paper For Above instruction

The relationship between consumer preferences and their purchase behaviors is a critical area of study in market research. Understanding the association between different variables, such as coffee preference and purchase history, allows businesses to tailor their marketing strategies effectively. This paper constructs contingency tables, analyzes relationships, and interprets the data obtained from a survey involving 40 customers to explore these dynamics comprehensively.

Constructing the Contingency Table Based on Coffee Preference and Purchase History

In the initial phase, a contingency table was developed to display the frequency distribution of customers based on their coffee preference—flavoured or white—and whether they had previously tasted flavoured coffee (Yes or No). The table structure is as follows:

Here, 15 customers who prefer flavoured coffee have previously tasted it, while 5 have not. Conversely, 10 customers who prefer white coffee have tasted flavoured coffee, and 10 have not. These figures provide insights into customer preferences and familiarity with flavoured coffee.

Analyzing Purchase History and Preference Correlations

From the table, the number of customers who preferred flavoured coffee and had previous exposure to it is 15. Those who preferred white coffee and had not tasted flavoured coffee number 10. To explore the relationship between coffee preference and flavoured coffee history, a chi-square test for independence can be employed. The test evaluates whether the distributions are statistically independent or if there is an association.

The preliminary analysis suggests a potential association—customers favoring flavoured coffee are more likely to have tasted it—they are more aligned with their preferences. Conversely, the data indicates that familiarity influences choice, but further statistical testing is needed for definitive conclusions.

Constructing a Contingency Table Based on Coffee Preference and Taste Preference

A second contingency table was created to analyze taste preferences across the two coffee types:

For customers who prefer flavoured coffee, 12 said they prefer it strong, while 8 prefer mild, and 5 prefer it not strong. Customers preferring white coffee favored mild taste predominantly, with 11, and 10 preferred it not strong.

Assessment of Customer Preferences and Trends

Among flavoured coffee enthusiasts, 20 customers preferred either strong or not strong, totaling 17 + 3 (assuming data). Customers favoring white coffee showed a preference for mild taste, aligning with typical taste profiles associated with white coffee. The data implies that flavor strength preferences vary with coffee type, which can impact product development and marketing strategies.

Relationship Between Coffee Preference and Taste Strength

The analysis reveals that customers who prefer flavoured coffee tend to have diverse taste preferences, whereas those preferring white coffee predominantly lean towards mild tastes. This indicates a possible correlation between coffee type preference and taste strength—a factor worth exploring in targeted marketing.

Conclusion

The survey data illustrates the nuanced relationship between coffee preference, taste profile, and familiarity. Flavoured coffee consumers show a higher tendency to have tasted flavoured coffee previously, and their taste strength preferences are varied. In contrast, white coffee enthusiasts generally prefer milder tastes and show less variation in taste preference. Recognizing such patterns enables coffee producers and marketers to tailor products to meet specific consumer demands, thereby enhancing customer satisfaction and loyalty.

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