Quantitative Analysis

Question: Discuss about the Economics and Quantitative Analysis ? Answer : Introduction: An upward rising trend for online mode of education is noticed in United States of America. During the recent years, higher education sector has witnessed a sharp growth in current years. A large number of universities in United States of America provide the facilities of online mode of education. The current report consists of the brief discussion of the analysis performed. The data obtained represents for rate of graduation and rate of students retained in the university. Objective of the study: The primary objective of this study is to analyse the quality of the education provided by the universities of United States. Background of the study: Over the years, a large number of education institutes in United States are going through several challenges. Online mode of education is regarded as the most popular source of education. Ever since the growth of internet, there has been a vast expansion in online education with large number of universities following the same trend. Several students are facilitated with online education program and universities make the use of effective tools to implement such programmes. Students living at distant places can gain the access of their study material and other educative materials through the help of internet. The current report takes into the consideration the quality of online education imparted by the universities. The report also lays down the ideas concerning the methods of collecting data and along with the analysis of data. The interpretation of the result derived from this report provides the in depth analysis of the methods used. Methods used for analysis: The current study takes into the consideration data, which is obtained from twenty-nine universities of United States. To analyse the data several statistical tools are used such as measures of central tendency and measures of dispersion. A comparison is drawn measuring the two variables obtained and provides an idea concerning the superiority of practices for online study in these universities. The study also takes into the consideration the liner of regression equation to ascertain the amount of association between the two variables. The relation amid the two variables namely the rate of retention (RR) and the rate of graduation (GR) is also examined with the help of scatter diagram. The statistical measures adopted will help in understanding the association between the rate of graduation and the rate of return in the universities. The measures adopted will help in understanding the quality of education imparted in these universities. Outcomes: The rate of return and the rate of graduation are obtained from the measures of central tendency and through measures of dispersion. In order to derive the results mean value, standard deviation, a minimum and maximum value has been computed for the variables. The mean value lays down the parameters for the variables. On the other hand, the average values of the variable in the twenty-nine Universities are provided through using the mean value. Standard deviation represents the measure of dispersion. The standard deviation lays down the scatter distribution. The minimum and the maximum values provides the notion concerning the extension of distribution. Below stated tables provides the measurements; Measures Graduation Rate (GR) Retention Rate (RR) Mean 41.75862 57.41379 Standard deviation 1.832019 4.315603 Minimum 25 4 Maximum 61 100 Table 1: Table measuring the descriptive statistics (Source: As created by author) Below listed scatter diagram has been obtained by undertaking the rate of retention in the form of independent variable. Figure 1: Figure representing the scatter diagram of Rate of retention and Rate of graduation (Source: As Created by Author) The above stated scatter diagram is derived by taking into the consideration the rate of retention along the X axis and the rate of graduation along the Y axis. The scatter diagram represents an upward rising trend. The diagram represents a positive but direct relationship among the variables. This represents an increase in the value of retention rate along with the graduation rate. A regression equation is performed by taking into the consideration the rate of graduation at the X-axis and the rate of retention at the Y variable. Computation of the results is listed below; The regression results derived after computing the above stated equation lays down the regression co-efficient rate at 0.284526. The equation of regression is listed below; Y = 25.4229 + 0.284526*x + e. In the above stated regression equation, Y signifies the graduation rate in universities and X signifies the retention rate. The E variable signifies the components of random error. The P-Value of the coefficient slope represents 6.59 * 10^-5. It is understood that the P-Value is lower than the significant level of 0.05. Hence, the coefficient slope is considerably diverse from 0. The P-Value of the intercept test represents 2.47 * 10^-7. This represents that the P-Value is lower than the given level of significance which stood at = 0.05. To conclude with the slope of co-efficient is significantly different from zero value. Furthermore, the regression coefficient reflects a positive result in the above stated equation. The results obtained highlight the positive association amid the rate of graduation (GR) and the rate of retention (RR). The results indicate that with an increase in the value of graduation rate, the value of rate of retention also increases. The graduation rate and the rate of retention represent the continuous variable. By using the tools of correlation co efficient association amid the two variables is studied. The positive value of correlation represents the direct relation whereas the negative value reflects an indirect association. In the below stated table lays down the correlation between the two variables; Graduation Rate (%) Rate of Retention (%) Graduation Rate (%) 1 Rate of Retention (%) 0.670245 1 Table 2: Table representing correlation between graduation rate and rate of return (Source: As created by author) The correlation coefficient derived stood as 0.670245. Thus, it is understood that there is a direct relation among the variables. The adjusted R square helps to determine how good the fitted regression model is. The adjusted R square derived from the regression model stood 0.428829. Thus, the model is not regarded best in terms of lowering the errors. Discussion: The objective of the analysis of the data is to develop an idea concerning the two variables namely, graduation rate and the retention rate. From the analysis it is understood that there is significant difference between the mean value derived for the two rates. The maximum value concerning the rate of retention is on the higher side. Thus, retention rate is more than the graduation rate. The results obtained from the regression analysis represents that there is a direct relation between the two variables. It is noteworthy to denote that value of retention rate increases with the graduation rate. Conclusion and recommendations: To conclude with, the report analysed the eminence of the online education in the Universities of United States. Results derived from the analysis states that the rate of graduation is on the higher side in comparison to the rate of retention. Following the study, few recommendations is laid down below; The adjusted R-square represents a smaller value under the regression analysis. Thus, the regression model is not well suited with the fitted model. The results derived from the regression analysis only provide simple measurement of the data set. The size of sample is relatively small with only 29-sample size. The results could have been more efficient had some other methodologies of sampling would have been adopted. References Afifi, A.A. and Azen, S.P., 2014.Statistical analysis: a computer oriented approach. Academic press. Castagliola, P., Achouri, A., Taleb, H., Celano, G. and Psarakis, S., 2015. Monitoring the coefficient of variation using a variable sample size control chart.The International Journal of Advanced Manufacturing Technology,80(9-12), pp.1561-1576. Diggle, P.J., 2014. Statistical Analysis of Spatial and Spatial and Spatio-Temporal Point Patterns. Draper, N.R. and Smith, H., 2014.Applied regression analysis. John Wiley Sons. Kleinbaum, D.G., Kupper, L.L., Nizam, A. and Rosenberg, E.S., 2013.Applied regression analysis and other multivariable methods. Nelson Education. Kolaczyk, E.D. and Csrdi, G., 2014.Statistical analysis of network data with R(pp. 1-5). New York: Springer. Little, R.J. and Rubin, D.B., 2014.Statistical analysis with missing data. John Wiley Sons. Mannor, S. and Tsitsiklis, J.N., 2013. Algorithmic aspects of meanvariance optimization in Markov decision processes.European Journal of Operational Research,231(3), pp.645-653. McAuliffe, R.E., 2015. Coefficient of variation.Wiley Encyclopedia of Management. Montgomery, D.C., Peck, E.A. and Vining, G.G., 2015.Introduction to linear regression analysis. John Wiley Sons. Quantitative Analysis Question: Write an essay on quantitative analysis. Answer: This particular study is aimed to build a quantitative analysis in order to do a proper risk assessment for the risks involved in the food chain of the organization. The quantitative analysis can be done in both ways such as using primary research and using secondary research method (Pierce Sawyer, 2013). However, this study has chosen the secondary data collection technique for conducting the quantitative analysis. Thus, for conducting this particular quantitative analysis, researcher has considered the secondary research method in order to do a quantitative analysis for the risk assessment. In order to portray the entire quantitative analysis, researcher four major operations in the food chain of The Food Company (DeFusco, McLeavey, Pinto, Runkle Anson, 2015). These operations are the raw material equipments, food preparation, packaging as well as food delivery. Therefore, researcher has made four themes depending on the operations in the food chain of the organization. The major feature of the themes in this secondary quantitative analysis of this study is to collect and identify the risks associated individually in the four operations of the food chain of The Food Company. On the other hand, as per the identification of the risks, the assessment of the risks as well as the possible way of resolving the risks are aimed to be discussed in the theme of this quantitative analysis. As a whole, the researcher has simply utilized the crucial findings of the risk assessment of The Food Company based on the collation of information through several secondary resources linked with the study such as some journals, articles as well as books. Quantitative Analysis and Findings Theme 1 Theme 1 the risks associated with the raw material equipment of The Food Company H1 the risks involved with the raw materials are crucial for the organization as well as its customers There are several risks associated with the food raw materials those can be very critical for the business of this organization as well as can become harmful to the people who are availing the food service of this organization (Grant, 2016). The raw materials are the major equipment for producing a product especially for the food product. This is because, the health issues are always strongly correlated with the quality of food served by an organization. Therefore, if the raw materials utilized as the ingredients of the food prepared by the company are of poor quality, then a question can be raised regarding the safety of the customers. The use of the green food materials has been minimized which is not at all a fact that goes with the health consciousness of people. The bad qualities of the meats for the non vegetarian items are often noticed as one of the significant risks in terms of the raw materials of food. Hazards are often observed in the meats which are going to be used for the preparation of a non-vegetarian item. H0 the risks involved with the raw materials are not crucial for the organization as well as its customers As per the risks are concerned, therefore, it must be said that the food chain of this organization is not free from risk. It has often been seen that the raw materials of the food are not always free from risk. Thus it can be said that this alternative hypothesis is not valid for this discussion. Findings The raw material equipments of the products of The Food Company are simply the food materials. People always have a crucial concern regarding the quality of the food that they are going to have during lunch, dinner and breakfast (Liu, Song, Tang, Li, Xu, Wu, Brookes, 2013). The Food Company supplies mainly the quality condiments to the fast food service. On the other hand, the safety of the children can be the most important concern while such risks are occurred in the raw materials of the food. This is because; it has been observed that due to the worse quality food, the health of the children is affected effectively (Hua, Dalbor, Lee, Guchait, 2016). Hence, the organization should be very careful regarding the quality of the raw material ingredients before utilizing the materials in order to prepare the food menus. The Food Company should be concerned in order to use the fresh and quality ingredients or raw materials in order to make a good food for the customers. The Food Compan y should also increase the use of the green products for the preparation of the food items. On the other hand, the company should also pay attention to the minimization of the hazards in the meat for the preparation of the non-vegetarian food items (Hassija, Kumar, Velusamy, Balasubramaniyan, 2016). If the prepared is free of such safety risks therefore, it would help the organization to gain an increased sale and revenue. Theme 2 Theme 2 risks associated with the food preparation and Process of mitigating the risks with the help of food production H1 - the risks involved with the food preparation are crucial for the organization, its customers and its staffs as well The major risks associated with the food preparation are the way of preparing food for the customers. It has been often noticed that some of the chefs in the restaurants or in the fast food chain do not maintain cleanliness while preparing certain food for the customers. This is because, the chefs have to prepare so many food items in a day and sometimes they get distracted to maintain all of the required things to maintain the good quality of the food items. Therefore, a safety risk remains in such situation. On the other hand, the safety of the cooks or the chefs can be a question in terms of the risks in the food preparation for the company. Food service as well as the kitchen staffs can suffer from the injuries like the bruising or strains from managing bulky or the heavy products or the objects (Wright, 2016). Hence, it must be said that several accidents in the kitchen are caused due to the wrongs systems in the organization. H0 - the risks involved with the food preparation are not crucial for the organization, its customers and its staffs as well As per the risks are concerned, therefore, it must be said that the food chain of this organization is not free from risk. It has often been seen that the food preparation is not always free from risk. Thus it can be said that this alternative hypothesis is not valid for this discussion. Findings Food preparation is directly linked with the health concern of people or the customers. The reputation of the company can also be hampered due to such crucial issues. The Food Company, therefore, has to be very careful for the customers as well as the well-being of the staffs of this organization. In order to maintain the safety of the customers or to provide a good quality food, good training programs must be given to the kitchen staffs in order to make them aware of the safety issues for the customers. On the other hand, the organization The food Company should implement a proper system through which the number of accidents occurred with the staffs can be minimized. They should increase the awareness of the safety of the staffs by providing several detailed safety precautions (Harder, Peters, Molander, Ashbolt, Svanstrm, 2016). the staffs of the organization must be trained for checking as well as monitoring equipments before utilizing and for reporting any damaged equipment and c able, discoloured sockets or defective plugs. Theme 3 Theme 3 risks involved in the packaging and the way of mitigating such risks H1 - the risks involved with the packaging are crucial for the organization, its customers and its staffs as well The company has not been successful to maintain all of the environmental necessities while packaging food. Most often, it has been noticed that the packaging of food has the presence of several harmful chemicals such as the polyethylene, per-fluorinated compounds, vinyl chloride and many other chemicals in the food samples. These kinds of chemicals are not eco-friendly at all and these products cannot be recycled after the decomposition. It was detected and monitored at very low levels in the samples small proportion analyzed. Therefore, The Food Company can utilize this particular product for making the packaging of food. On the other hand, this organization should also follow properly the rules and regulations of food packaging implemented by the Australian government. The organization should also remember the fact that the rules and regulations must be very strict for the employees and the organization itself in terms of implementing contamination free packaging of the food. H0 - the risks involved with the packaging are not crucial for the organization, its customers and its staffs as well As per the risks are concerned, therefore, it must be said that the food chain of this organization is not free from risk. It has often been seen that the packaging is not always free from risk. Thus it can be said that this alternative hypothesis is not valid for this discussion. Findings The packaging of the food generally prevents contamination or pollution, permits food to be easily transported easily as well as it also extends the shelf life. The packaging provides also a surface for the identification as well as the labelling of the products. The proper packaging materials requires for ensuring that the food that has been packaged is not at all contaminated or polluted from the substances that can migrate from the food packaging. human lives get endangered due to such contamination caused by the rapid usage of such packaging systems comprised of harmful chemical products due to the excessive use of chemicals in packaging. The one and only way of resolving this problem is that the avoidance of the utilization of such chemical products while packaging the food for customers (Chen, Ribeiro Chen, 2016). On the other hand, it can only be done by using products those can easily be decomposed and can also be recycled. For an instance, an effective example of food packa ging product can be taken into consideration as ESBO. It is manufactured from the oil of soybean as well as utilized in a range of plastics for giving the airtight mechanical properties as well as plastic safe properties for generating a good seal between the food container as well as its lid. Theme 4 Theme 4 Risks associated with the food delivery and the significance of those risks H1 - the risks involved with the food delivery are crucial for the organization, its customers and its staffs as well This food delivery system can also have few crucial risks that can affect the company reputation as well as can be harmful to customers of The Food Company who want to avail the product and the food service of this organization (Pickard, 2012). The major risk in this scenario is the delivery of the wrong food product to the customers who have made order for certain food. It can often be happened that the customers are sometimes delivered wrong food which is different from the actual order made by that particular customer. Generally, this kind of problem is encountered due to presence of bulk of orders for food. In spite of the adaptation of the advanced technologies, often this organization becomes confused while delivering products to two customers. Exchange of products between that two people can often be taken place (Bryman Bell, 2015). On the other hand, another important risk is there in the food delivery system of The Food Company is that the security risk of the customers whi le placing an order for food via online. H0 - the risks involved with the packaging are crucial for the organization, its customers and its staffs as well As per the risks are concerned, therefore, it must be said that the food chain of this organization is not free from risk. It has often been seen that the food delivery is not always free from risk. Thus it can be said that this alternative hypothesis is not valid for this discussion. Findings Food delivery is one of the most crucial operations of The Food Company. The process of food delivery actually deals with the process of reaching to the customers who have ordered for the specific food (Germann Caldwell, 2016). Thus, this company has to maintain an excellent food delivery system in order to supply food to the customers. However, the adaptation of the advanced technology in receiving and delivering order to the customers has taken a significant role in terms of mitigating this particular risk. The organization must be very careful to provide huge security commitment while taking orders and delivering products with respect to the orders via online. Summary This entire discussion has implemented on the basis of the quantitative analysis of the risks involved in the food chain of The Food Company. This discussion or the quantitative analysis has mainly done the risk assessment for the organization in terms of which the parameters can be set or determined to resolve the risks to provide an excellent service to the customers. After the whole discussion made in the form of four themes, it can be seen that the four chains of operations have several faults due to which risks are generated. Most importantly, the shortfalls in the four chains of operation in the organization mainly generate the risks associated with the safety as well as security of the customers of the company. Therefore, due to this particular risk, the business reputation of the organization would be hampered the most and it would also result in a huge lose in their business. this particular secondary quantitative research has identified all the possible risks in the individ ual op3erations like, raw material equipments, food preparation, food delivery as well as packaging. Not only the identification of the risks but the risk assessment with the analysis the way if mitigating the risks have also been discussed in this discussion very properly. Reference List Bryman, A., Bell, E. (2015).Business research methods. Oxford University Press, USA. Chen, N., Ribeiro, B., Chen, A. (2016). Financial credit risk assessment: a recent review.Artificial Intelligence Review,45(1), 1-23. DeFusco, R. A., McLeavey, D. W., Pinto, J., Runkle, D. E., Anson, M. J. (2015).Quantitative investment analysis. John Wiley Sons. Germann, P., Caldwell, R. (2016). 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