Writing Instruction Lesson: Drafting an Executive SummaryCase study: The Santa Fe Grill RestaurantThe owners of the Santa Fe Grill want to know why sales are not meeting expectations. They do a survey about characteristics of the restaurant $($see attachment$).$ We use a small portion of the survey $($Questions $12-22)$ for this exercise.The charts $($below$)$ provide insight as to the reasons for disappointing sales. For example, the waitstaff measuresare particularly low on a $7$ point rating scale where $1=$ strongly disagree and $7=$ strongly agree. Waitstaff are notperceived as friendly or knowledgeable $($means are low$).$Atmospherics are somewhat positive $($average of a $5$ on the $7$ point rating scale$)$ and food quality$/$value items are also somewhat positive with room for improvement $($means tend to be in the neutral range of the rating scale with the highest evaluation for Fresh Food $(5\mathrm{.}23$ on the $7$ point scale$).$Handout for Students: SPSS Output and three chartsX$12-$ Friendly EmployeesX$13-$ Fun Place to EatX$14-$ Large Size PortionsX$15-$ Fresh FoodX$16-$ Reasonable PricesX$17-$ Attractive Interior$[$X$18-$ Excellent Food TasteX$19-$ Knowledgeable EmployeesX$20-$ Proper Food TemperatureX$21-$ Speed of ServiceX$22-$ SatisfactionValid N $($listwise$)$Descriptive StatisticsN$253253253253253253253253253253253$