Historically, the population average waiting time to check outof a supermarket has been 4 minutes. Recently, inan effort to reduce the waiting time, the supermarket experimentedwith a recommendation system that generates real-time informationto management the on number of cashiers to staff. The systeminvolves infrared cameras that measure the amount of body heat inthe checkout area of the store. The data from the cameras are feedin to an analytical software system that determines how manycustomers are waiting in line. After reviewing the results of theanalytical software system, management determines how many cashiersto staff from the existing employees in other service areas of thestore. A test of the new recommendation was conducted on asample of 100 customers, and their meanwaiting time to check out was 3.10 minutes, with asample standard deviation of 2.5 minutes.
a. At the 0.05 level of significance determine if there isevidence to conclude that the recommendation system helpedmanagement to significantly reduce customer waiting time.
b. What technique did you use to determine your answer in parta?
c. Give the details necessary to demonstrate the technique to anaudience.
d. What assumptions did you make in part a?
