This study was carried out with the purpose of proposing a construction of confidence intervals for the critical point of a second degree regression model using a parametric bootstrap methodology. To obtain the distribution of the critical point, height growth data of the plants were used. From the analysis, the theoretical variables for the error and the confidence intervals were constructed. In addition, we examined different variance expressions with the purpose of the bootstrap-t confidence interval. The point estimate of the critical point was 10.7423 g L-1 of fertilizer doses without growth of C. canjerana plants. It was verified that the confidence intervals that considered the expression of the variance with the covariance between the regression models, present more satisfactory results, that is, results with more precision.
O objetivo desse trabalho é avaliar a qualidade dos itens do instrumento da Autoavaliação Institucional aplicado aos discentes dos Cursos de Pós-Graduação de todos os Campi da Universidade Federal de Santa Maria (UFSM), no período de 26 de Setembro a 31 de Outubro de 2016. Para a análise do instrumento utilizou-se a Teoria da Resposta ao Item (TRI), por meio do Modelo Logístico Unidimesional de dois Parâmetros (MLU2P). O estudo mostrou que todos os itens desse instrumento são adequados e consistentes, pois apresentam bom poder discriminatório e se posicionam dentro do intervalo esperado de variação. Percebeu-se que os itens que compõem esse instrumento são, em geral, fáceis de serem bem avaliados, segundo os resultados obtidos. Foi possível criar uma escala interpretável de medida com três níveis distintos. Concluiu-se que o instrumento utilizado é adequado para estimar os discentes que avaliam bem ou de forma razoável a instituição, porém o instrumento não consegue estimar com precisão os discentes que avaliam muito bem ou muito mal a instituição.
The objective of this work was to create a scale to assess the level of customer satisfaction in a restaurant, using the Two Parameter Logistic Model (2PL) of the Item Response Theory (IRT). For this, a questionnaire was applied to 640 customers, including 28 restaurant attributes related to the indoor and outdoor environments, with food and service. The results shown in most respondents are satisfied with the specified effects, with the most recommended items being payment options, a location in the restaurant and its size and structure. Also note that all items had a good fit with the 2PL, so there is no need to exclude them. Consequently, it was possible to build an interpretable scale with four levels for customer satisfaction. In addition, it was possible to evaluate the questionnaire and identify which latent screening interval is most appropriate. The application of permitted adjustments allows to locate the items on the created scale, as well as to identify those that deserve greater attention in the organizational planning of a restaurant.
This article presents the results of a survey about the internal bus service from UFSM, held in 2015. The survey showed the main points of satisfaction and discontent regarding the operation of the line at the time. Data were collected through an electronic Google Docs form, accessed via email, resulting in a sample of 915 students enrolled in the various undergraduate and graduate campus courses (5.3% of the population). The main results showed that 20% of respondents do not know this service and the predominance of use of the service is the daytime. Users showed greater dissatisfaction with the vehicle's internal climate control and bus condition. The items time, frequency and route of the bus, number of seats and punctuality had a high level of satisfaction. It is concluded that greater disclosure of the service and its characteristics is necessary, especially for students of night courses, and improvement in the physical condition of the vehicle.
O objetivo desse trabalho foi analisar a associação entre o perfil de cliente de um restaurante em Santa Maria – RS, segundo sua rotina de refeição e seu nível de satisfação com o restaurante, por meio de análise estatística do teste qui-quadrado e a análise de correspondência. Os clientes foram convidados a responder um questionário para avaliar a satisfação com relação a 28 itens, segundo uma escala likert. Foram encontradas associações significativas com 13 variáveis avaliadas na pesquisa. Os resultados mostraram associações que poderão gerar subsídios para a tomada de decisões e melhorias no restaurante. Os resultados mais importantes mostraram que existe uma certa deficiência nos serviços prestados durante o almoço do dia de semana com relação ao banheiro, a agilidade dos atendentes, a iniciativa dos atendentes, a preocupação em atender bem o cliente e a disponibilidade dos garçons no atendimento. Também foram encontradas associações com a insatisfação de clientes do buffet de domingo com relação à limpeza, o cheiro do ambiente interno e o estacionamento.
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