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MRP Biscuits – Regression Case

Answers

1. Multiple regression was run through SPSS and the results of it in the form of tables have been

shown below named after their significance level. !".1 "."# "."1$

Multiple Regression anal%sis

At ".1 & significance level

SPSS 'utput

Regression ()uation of Preference

Preference * ".+,- / ".-0+2utrition 3alue / ".1+"#4aste / ".#05-Preservation 6ualit%

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At "."# & significance level

SPSS 'utput

Regression ()uation of Preference

Preference * ".+,- / ".-0+2utrition 3alue / ".1+"#4aste / ".#05-Preservation 6ualit%

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At "."1 & significance level

SPSS 'utput

Regression ()uation of Preference

Preference * ".+,- / ".-0+2utrition 3alue / ".1+"#4aste / ".#05-Preservation 6ualit%

-. Regression results are as follows7

Regression Statistics

Multiple R 0.9275

R Square 0.8603

Adjusted R Square 0.8486

Standard Error 0.6992

Oser!ations 40

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,. 4he Partial Regression Coefficients are

Preference * ".+,- / ".-0+2utrition 3alue / ".1+"#4aste / ".#05-Preservation 6ualit%

8nterpretation

"ro# t$e ao!e re%ression equation &e 'an in(er t$at)

• *it$ e!er+ ,- in'rease in nutrition !alue o( t$e is'uit t$ere &ill e 0.2947- '$an%e in t$e

 pre(eren'e o( t$e 'usto#er.

• Also i( &e in'rease t$e taste o( t$e is'uit + ,- t$ere &ill e 0.,705- '$an%e in t$e pre(eren'e

o( t$e 'usto#er &$ile u+in%.

• Si#ilarl+ (or e!er+ ,- in'rease in preser!ation qualit+ t$ere &ill e a 0.5482- '$an%e in t$e

 pre(eren'e.

0. Overall signifcance o the regression using Anova table,

Interpretation

 The p-value i.e., f-signicant value obtained from the results is 0, which is lesserthan our alpha value (0

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! At "5% #onfdence interval, or $eta #oecients are shown in the tablebelow

&! !s a mar"eting manager of #$% biscuit compan&, to improve the mar"etabilit& of the biscuit brand, ' would spend more mone& on preservation ualit& of the biscuits

because the coecient of preservation ualit& (0.*++) is much higher than theother two attributes i.e. nutrition value (0.50) and taste (0.*/). 1ence there willbe a greater e2ect on the preference and bu&ing behavior of the consumer for thebiscuits with respect to the changes in preservation ualit&.