Page 92 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 92
Sandwich Management
is 6.5 and CV is 57 %. Similar to aftertaste, the tasters evaluated that our
sandwich were without significant foreign smells, which can also be seen
in results: average value of 6.4 and CV of 55 %. In conclusion our dishes
had a great flavour and optimal spiciness. This connection can also explain
the relationship with parameter grassiness. Higher the value of grassiness
translates into higher value of harmony of flavour. Fat is a factor which is
causing higher levels of harmony and perception of taste in the mouth. For
the completion of our sensory analysis, we evaluated parameters overall im-
pressions. CV shows us a similar mentality between tasters because the CV
is 55 %. Average value is 6.4, minimum is 5 and maximum is 7. The final
conclusion is that product quality is not appropriate for selling on the mar-
ket. Our goal is to sell a product which will have an average value of at least
6.7. CV is the next value which shows us whether a product is good enough
92 for the market. The latter parameter should not be higher than 35 %. For
further sensory analysis we recommend an evaluation of samples right af-
ter preparation, up to one hour after preparation. Samples should be stored
in a cold place as well as the sample which is delivered on customers ad-
dress. In the meantime, parameters have to be compared on all three stag-
es. Factors of influence concerning changes in quality are identified at dif-
ferent conditions: product at condition zero, after one hour and at the time
of delivery.
Econometric Analysis
With the data we had, we were tying to carry out basic econometrics meth-
ods where we had been trying to find connections between different eco-
nomic variables. We also try to test the credibility of economic theories,
quality of the latter and the effects of all types of government and busi-
ness politics. One frequently used econometric application is analysing and
forecasting movement of econometric variables, such as: inflation, econom-
ic growth, interest rate, unemployment and prices. During our project we
encountered different methods that can be used for completing tasks dur-
ing our evaluations of parameters inside econometrics. We found a method
of regression analysis which we considered a simple regression when com-
paring only two variables. When three or more phenomenons were corre-
lated we spoke of multiple regressions. To understand the exploring prices
in catering, we paid attention to the development and nature of the cater-
ing business. The latter is in the tertiary sector of an economy and is in-
tended for all groups of consumers, from domestic as well foreign groups.
We decided that for the econometric analysis of price dynamics in catering,
we had to stress that econometrics is part of an economic theory as a set
is 6.5 and CV is 57 %. Similar to aftertaste, the tasters evaluated that our
sandwich were without significant foreign smells, which can also be seen
in results: average value of 6.4 and CV of 55 %. In conclusion our dishes
had a great flavour and optimal spiciness. This connection can also explain
the relationship with parameter grassiness. Higher the value of grassiness
translates into higher value of harmony of flavour. Fat is a factor which is
causing higher levels of harmony and perception of taste in the mouth. For
the completion of our sensory analysis, we evaluated parameters overall im-
pressions. CV shows us a similar mentality between tasters because the CV
is 55 %. Average value is 6.4, minimum is 5 and maximum is 7. The final
conclusion is that product quality is not appropriate for selling on the mar-
ket. Our goal is to sell a product which will have an average value of at least
6.7. CV is the next value which shows us whether a product is good enough
92 for the market. The latter parameter should not be higher than 35 %. For
further sensory analysis we recommend an evaluation of samples right af-
ter preparation, up to one hour after preparation. Samples should be stored
in a cold place as well as the sample which is delivered on customers ad-
dress. In the meantime, parameters have to be compared on all three stag-
es. Factors of influence concerning changes in quality are identified at dif-
ferent conditions: product at condition zero, after one hour and at the time
of delivery.
Econometric Analysis
With the data we had, we were tying to carry out basic econometrics meth-
ods where we had been trying to find connections between different eco-
nomic variables. We also try to test the credibility of economic theories,
quality of the latter and the effects of all types of government and busi-
ness politics. One frequently used econometric application is analysing and
forecasting movement of econometric variables, such as: inflation, econom-
ic growth, interest rate, unemployment and prices. During our project we
encountered different methods that can be used for completing tasks dur-
ing our evaluations of parameters inside econometrics. We found a method
of regression analysis which we considered a simple regression when com-
paring only two variables. When three or more phenomenons were corre-
lated we spoke of multiple regressions. To understand the exploring prices
in catering, we paid attention to the development and nature of the cater-
ing business. The latter is in the tertiary sector of an economy and is in-
tended for all groups of consumers, from domestic as well foreign groups.
We decided that for the econometric analysis of price dynamics in catering,
we had to stress that econometrics is part of an economic theory as a set
