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Herb and Betty Cogwell are husband-and-wife owners of a regional chain of restaurants with 108 employees. Recently, one of their chefs discovered some spoiled produce that had been delivered by one of the company’s regular suppliers. The products were sent only to one restaurant and Herb and Betty weren’t aware of the problem until two customers became ill. Why hadn’t the chef reported the tainted food? He didn’t see any reason for implicating the supplier, and he thought that, with the proper preparation, he could avoid any problems with it. He was, of course, wrong. Subsequently, Kari, a waitress, overheard Herb and Betty discussing the problem and was ready to report them to the authorities if they didn’t take responsibility for their chef’s actions.
-Betty and Herb should probably have created a document detailing the procedures to follow in the event of such an incident (after all,it's not an uncommon occurrence in the food-services business) .Such a document is usually called a _____.
Test Statistic
A statistic derived from sample data in a hypothesis test that is utilized to determine if the null hypothesis should be discarded.
Rejection Region
The range of values for which the null hypothesis is not considered probable and is rejected in hypothesis testing.
P-value
The probability of obtaining test results at least as extreme as the results observed during the test, assuming that the null hypothesis is correct.
F Value
A statistic used in ANOVA tests, representing the ratio of variance between groups to variance within groups.
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