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Written by IB Experts
Question 1
In a stratified sample, of customers are female and are male. You plan to sample customers in total. the number of females and the number of males to include in the sample.
[3]Question 2
In a study of the number of plates of food consumed by restaurant customers at lunchtime, the population and the sample.
[2]Question 3
why collecting female data in the morning and male data at night can affect the validity of conclusions about gender differences. [3 marks]
[3]Question 4
A restaurant tracks the number of plates consumed by its customers. On a specific day, females consumed an average of plates each, and males consumed an average of plates each.
Find the overall average number of plates consumed across all customers.
[4]Question 5
A restaurant surveys the first 30 customers arriving between 12 pm and 1 pm. Name the sampling technique used.
[1]Question 6
In a survey of food consumption, data from females were collected in the morning and data from males were collected at night.
one major source of bias in this study.
[1]Question 7
A survey asks customers “How satisfied are you with your meal?” on a scale from (very unsatisfied) to (very satisfied). the variable type and its measurement level.
[2]Question 8
A restaurant manager wants to investigate the average number of plates of food consumed by customers. The manager decides to use a stratified sampling method for the study.
a stratified sampling method to study the number of plates consumed, using gender to the strata. the steps involved.
[4]Question 9
A sample of 40 female customers had an average of 4.2 plates and a sample of 60 male customers had an average of 3.6 plates. the absolute difference and the percentage difference (relative to the male average).
[3]Question 10
Classify the variable “amount spent on food” in dollars and cents in terms of type and level of measurement.
[2]Question 11
one method to reduce response bias when collecting customers’ self-reported number of plates consumed.
[1]Question 12
The variable "number of plates consumed" was recorded for each sampled customer. the type and level of this variable.
[2]