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The Data Values Essay


Every organisation understands the value of improvement in service. This has necessitated the reason why I am hired as a consultant for a local restaurant to improve the efficiency of its operation.  Towards achieving this task, I undertake an investigation into the quality and frequency of services offered by the restaurant. During the investigation, I discover that the business serves many more customers on certain days of the week than on other days. This fluctuation necessitates a good report that would be depicted at a glance; for this purpose multiple line graphs are used.


In my report, I illustrate which days are busy and which days are slow. There are a number of pictorial or graphical illustrations that can be adopted for this report but I prefer the multiple line graphs. Multiple line graphs show these changes over time in more than one variable; show comparison between two (or more) data sets for the same value. Multiple line graphs save space; this makes it easier than the grouped bar graph. The data values are marked by small marks or points and so they do not have to be offset from each other. Besides, the lines can easily dual coded.

Line graphs including multiple line graphs can be drawn using Microsoft Excel application or delta graph application; the latter is use for graphical illustrations specifically. An example is below: the x-axis for the number of customers and the Y-axis represents the days of the week.


With the investigation, the findings obtained for a period of four weeks are indicated.

Monday 43 78 78 58
Tuesday 56 85 102 67
Wednesday 78 92 121 79
Thursday 93 112 132 94
Friday 123 135 130 111
Saturday 54 76 65 123
Sunday 34 67 56 145

Multiple line graphs showing patronage level expressed on the x-axis, against days of the week. The series indicate the weeks.


From the findings, it is obvious that service frequency is higher in Fridays and Saturdays with only a minimal variation of one of the weeks. A local food shortage was responsible for this. As a result, people persisted in patronage of the restaurant.


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More production lines must be adopted on week days than on the weekends. It is equally important to also sustain the quality of service on down-tide days, especially on Saturday and Sunday so that customer loyalty is sustained throughout the days of the week. There is need to increase manpower on the heavy days, as customers complain of long queues during such days.  This would greatly distribute the work, and improve efficiency.

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