I. Food preferences (what we have done so far)
II. Food preparation
Examine records of amounts of food prepared, by day.
III. Food purchase
Collect data at point of sale on kinds and amounts of food purchased.
Profiles of data may be displayed (for example, using bar graphs) at these three levels and analyses made.
How much of each food item is to be prepared for a given day of the week. How can the data on food preferences be most efficiently and effectively used to make decisions about kinds and amounts of food to prepare.
Of the food that is prepared, how much is purchased (and it is assumed, eaten) by the student?
An important part of this project will be to explore what kinds of data are most useful to collect; how best to collect the data; how best to make the information available to cafeteria personnel and what questions arise in the cafeteria management process that can be answered with the help of the kinds of data to be collected in this project.
* Do food preferences actually differ between schools, or is the variation due only to chance factors (that is, are the differences statistically significant)
* Do food preferences actually differ between boys and girls; freshmen and seniors ?
Food prepared vs. food consumed
What are profit and loss implications ?
2) What can be done to make this project a fully cooperative one between Davea and the comprehensive schools. Example: The idea of the Davea class identifying a problem and then calling in a team of statistical consultants to solve the problem has potential and needs to be pursued.
3) How can technology be better used to promote communication between the Davea class and the comp class?