Recreate and Include the graph using the Importance/Performance grid in the text. The data needs to be plotted.

completely. (10) Provides prompt and quick service. (11) Makes extra effort to handle special requests. (12) Has employees who can answer your questions (13) Has personnel who are willing and able to give you information about menu items, their ingre- dients, and method of preparation. (14) Has personnel who seem well trained, compe- tent, and experienced. (15) Seems to give employees support so they can do (16) Has employees who are sensitive to your indi- vidual needs and wants, rather than always relying on policies and procedures. (17) Makes you feel special. (18) Anticipates your individual needs or wants. (19) Has employees who are sympathetic and reas- suring if something is wrong. (20) Seems to have customers' best interest at heart. The mean importance and performance ratings, on a scale from 1 (Very poor) to 7 (Very good), for a large sample of students were: their job well. Importance Performance Attribute Attribute Importance Performance 3.7 6.2 5.8 4.6 (2) (3) (4) (5) (6) (7) (8) (9) (10) 5.4 6.0 5.2 5.7 6.4 5.7 5.9 5.8 5.8 6.2 6.0 5.3 6.8 4.9 4.6 4.8 4.0 4.6 (11) (12) (13) (14) (15) (16) (17) (18) (19) (20) 5.1 5.4 5.0 5.7 5.4 5.2 4.3 5.0 5.2 5.7 4.6 4.1 4.0 4.0 4.1 4.3 6.0 6.3 Analyze these data using the Importance-Performance grid below and provide recommendations to the manager: 6.5 G 6- 5.5 Importance 5 - 4.5 - 4 3 6 5.5 3.5 4.5 5 Performance . their comprehensive student large survey customer- (1) (2) clean, neat, and The Campus Food Court75 The manager of the Campus Food Court at a university conducted a to understand how important 20 different focused attributes are, as well as how students ceived the company is doing on these attributes. The attributes used in the survey were: Has a visually attractive dining area. Has staff members who are appropriately dressed. Has a decor in keeping with its image and range. (4) Has a menu that is easily readable. (5) Has dining areas that are Has comfortable seats in the dining area. (6) Quickly corrects any problems with service that (7) is brought to its attention. (8) Is dependable and consistent. During busy times, has employees shift to help each other maintain speed and quality of service. (3) price thoroughly clean. (9) completely. (10) Provides prompt and quick service. (11) Makes extra effort to handle special requests. (12) Has employees who can answer your questions (13) Has personnel who are willing and able to give you information about menu items, their ingre- dients, and method of preparation. (14) Has personnel who seem well trained, compe- tent, and experienced. (15) Seems to give employees support so they can do (16) Has employees who are sensitive to your indi- vidual needs and wants, rather than always relying on policies and procedures. (17) Makes you feel special. (18) Anticipates your individual needs or wants. (19) Has employees who are sympathetic and reas- suring if something is wrong. (20) Seems to have customers' best interest at heart. The mean importance and performance ratings, on a scale from 1 (Very poor) to 7 (Very good), for a large sample of students were: their job well. Importance Performance Attribute Attribute Importance Performance 3.7 6.2 5.8 4.6 (2) (3) (4) (5) (6) (7) (8) (9) (10) 5.4 6.0 5.2 5.7 6.4 5.7 5.9 5.8 5.8 6.2 6.0 5.3 6.8 4.9 4.6 4.8 4.0 4.6 (11) (12) (13) (14) (15) (16) (17) (18) (19) (20) 5.1 5.4 5.0 5.7 5.4 5.2 4.3 5.0 5.2 5.7 4.6 4.1 4.0 4.0 4.1 4.3 6.0 6.3 Analyze these data using the Importance-Performance grid below and provide recommendations to the manager: 6.5 G 6- 5.5 Importance 5 - 4.5 - 4 3 6 5.5 3.5 4.5 5 Performance . their comprehensive student large survey customer- (1) (2) clean, neat, and The Campus Food Court75 The manager of the Campus Food Court at a university conducted a to understand how important 20 different focused attributes are, as well as how students ceived the company is doing on these attributes. The attributes used in the survey were: Has a visually attractive dining area. Has staff members who are appropriately dressed. Has a decor in keeping with its image and range. (4) Has a menu that is easily readable. (5) Has dining areas that are Has comfortable seats in the dining area. (6) Quickly corrects any problems with service that (7) is brought to its attention. (8) Is dependable and consistent. During busy times, has employees shift to help each other maintain speed and quality of service. (3) price thoroughly clean. (9)