Anova and T-test

ANOVA is a statistical technique which estimates possible variables of a variable of nominative

level with 2 or more categories in a scale-dependent variable. The Anova is important for the
greater part of the restaurant, whereas the anova with experienced employees indicates that it is
not relatively good in value. Yet food and resources are necessary because the outcomes are
modest. Yet restaurant prices are not good compared to other restaurants. The ability of
employees is not high because it demonstrates the moderate value and quality of food and
services provided by a company, in which anova has significant results and the restaurant's
environment often shows good results in contrast to costs that are not relevant.

In comparison, the t-test as the test stats reflect the normal statistic, as the t value indicates the
zero and the null result in t statistics, is another element of the extraction of results. Nevertheless,
the value of a large portion is not perfect at 1.106 while the competent workers indicate that both
food quality and significance are .081 and the services provided by waiters are.584 which is
good at the same time. Moreover, there are important differences in the environment and the
food costs. Compared to the quality of food, which shows its value, employee performance is not
strong. The good service, though, offers 0.982 where the restaurant's environment and the quality
demonstrate important results.